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Bird's milk cake on agar
12 servings2 hours
Butter - 100 g, Sugar - 100 g, Egg yolks - 2 pcs., Wheat flour - 110 g, Egg whites - 2 pcs., Sugar - 460 gr, Butter - 200 gr, Condensed milk - 100 gr, Agar-agar - 4 gr, Lemon juice - 1 tbsp, Water - 140 ml, Vanilla tincture - 1 tsp, Bitter chocolate - 75 gr, Butter - 50 gr
Ingredients for cakes. 
Eggs are divided into squirrels and yolks. We send the proteins to the refrigerator, we will need them a little later. 
Beat the soft butter with sugar until fluffy. Beat thoroughly so that the sugar dissolves as much as possible. 
Add yolks and whisk thoroughly again. 
Sieve the flour and add it to the oil mixture. 
We knead the dough. 
On baking paper, we form 2 cakes into the size of the shape in which we will collect the cake (I have a shape of 22cm, but more will do). 
We bake in the oven preheated to 230 for about 10 minutes, be careful about each oven is different, watch for readiness (I was slightly distracted, and in 10 minutes my edges have already become decently browned). We take out the cakes from the oven, adjust them to the size of the mold and leave them to cool, the cakes are fragile. 
Ingredients for soufflé. 
Soak the agar in 140 ml of water and leave for several hours. 
Beat soft butter with condensed milk and vanilla tincture into a lush mass, set aside (do not hide it in the refrigerator). 
A few hours later, we put water with agar on the fire and bring it to a boil. We constantly stir that the agar completely dissolves. Boil for a minute and add sugar. 
Constantly stirring, bring the syrup to a boil, the sugar should completely dissolve when the mass increases and we remove it from the heat. Let the syrup cool somewhere to 80S (the temperature is not fundamental, just leave the syrup for 5-10 minutes). 
Beat the proteins to a lush mass, pour lemon juice and beat to density. 
Constantly whisking, pour in a thin trickle of cooled syrup. The mass will greatly increase in volume. 
Add cream to the whipped proteins in parts and intervene with a mixer at low speeds. When all the cream was injected soufflé ready. 
We lay out the cake on the bottom of the split mold, pour half of the souffle on top, lay out the second cake and the remaining souffle. We send the cake to the refrigerator for freezing for 2-3 hours. 
When the soufflé has grabbed on top, you can prepare a glaze. To do this, melt the chocolate with butter, let it cool a little and pour the cake on top and send the cake to the refrigerator again. 
The frozen cake is freed from the form, for this you definitely need to walk along the sides with a knife. 
This is the cake in the cut! Enjoy your meal!