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Cake bird

Cooking recipes / Top Picks / Homemade cakes

8 servings
6 hours

Eggs - 2 pcs., Sugar - 120 g, Wheat flour - 120 gr, Milk - 80 gr, Butter - 40 gr, Soda edible - 1 gr, Vanillin - 1 gr, Gelatin - 15 gr, Sugar - 300 g, Egg whites - 4 pcs., Butter - 200 gr, Condensed milk - 150 gr, Vanillin - 1 gr, Milk - 100 gr, Water - 170 ml, Chocolate - 100 gr, Cream fat - 80 gr, Butter - 20 gr

First of all, a biscuit must be prepared for the cake. To do this, combine the eggs with the sugar and whisk using a mixer into a fluffy foam.

Then, manually interfering, introduce a hot mixture of milk and butter and a mixture of flour, soda and vanillin. Stir until homogeneous with a whisk. Pour the finished dough into a baking tin (18-20cm). Place the tin in an oven preheated to 180 degrees for 30-40 minutes.

Cool the finished biscuit and cut into 2 cakes.

To make the souffle, soak the gelatin in 70 ml of cold water and allow it to stand for 20 minutes.

Separately, add the egg whites to the whipping bowl. Beat them at maximum speed until lush and airy.

At the same time, set 100 ml of water with sugar and bring to a boil. Cook the syrup to 110 degrees.

Then, also during whipping of proteins, introduce sugar syrup in a thin stream and continue whipping until the mass cools, at least to a warm state.

Heat some milk in a ladle and dissolve the swollen gelatin in it.

Stir the gelatin mass into the protein cream.

Then add the soft butter.

Pour in the condensed milk. In the process, constantly interfere with everything so that all the ingredients added evenly interfere in the souffle.

Prepare the ring to assemble the cake. Lay one of the cakes on the bottom.

Put half of the resulting souffle on top of the cake, then the second cake and the remaining souffle on top. Twist a little, knock on the shape so that the extra air comes out. Place the tin in the fridge for a few hours or in the freezer. there it will freeze much faster.

Remove the finished, frozen cake from the mold, walking in a circle with a sharp knife.

For the glaze, melt the chocolate with the cream and add some butter. Leave the glaze to cool to room temperature for a while.

Pour the finished cake with chocolate glaze. Refrigerate to keep the chocolate cold. Then you can decorate the top to your liking, for example, sprinkle with grated white chocolate. Or you can not decorate. After all, chocolate itself already looks very tasty! Pleasant tea party!