Cake bird's milk according to gost

8 servings
6 hours

How to make a cake Bird's milk according to GOST? Take all the ingredients you need. Wash the eggs, as there may be harmful bacteria on their surface. Break them into a deep bowl and whisk with a sugar mixer until dissolved, but for no more than 5-6 minutes. Egg mass will increase in volume. Gently stir in flour and vanillin with a whisk. The dough should turn out like thick sour cream. Perhaps the flour will need less or more, focus on the necessary consistency

Pour the finished dough into a baking tin. I have a shape 20 see Put in the oven, preheated to 180 degrees for 15 minutes. Time is indicated approximately, focus on the features of your oven. Cool the finished biscuit cake and cut off its top. So that there is an upper porous part under the cake.

Soak the biscuit cake slightly with water or sugar syrup. For sugar syrup, dissolve 4 tbsp in 6 tbsp of filtered water. sugar. Place the cake in the ring to assemble the cake. Tighten the ring to the required diameter. Put the cake aside again later.

For soufflé, soak the gelatin first and let it rest for 20 minutes to swell.

Then separate the proteins from the yolks. Whisk the whites into a lush, stable mass with a mixer for 2-5 minutes.

Simultaneously with whipping the proteins, put sugar and water on the heat. Bring to the boil and cook to 110 degrees. Of course, it is better to use a confectionery thermometer, if it is not there, then you can try to determine the temperature yourself. When, while stirring the syrup, it begins to drain from the silicone shoulder with threads or clots, then the necessary temperature is reached.

Then, with constant whipping, add the syrup to the proteins. Keep whipping to keep the mass cool a little. Remove the lush mass, return to it in the next steps.

Separately heat the cream to hot and dissolve the gelatin in them. Cool to room temperature.

Prepare the condensed milk and soft butter. Take care of the softness of the oil in advance and take it out of the refrigerator.

Enter the butter mass with gelatin, soft oil and condensed milk into the protein mass. Mix everything with a mixer or silicone spatula. Do not be alarmed if the mass appears to be liquid. Thanks to gelatin, it will soon begin to thicken.

As soon as the mass began to thicken, pour it into a prepared form on a biscuit. And immediately put the tin in the freezer for about 3 hours. You can, of course, in the refrigerator, but in this case it will freeze longer. And the frozen cake will be more convenient to pour chocolate.

Remove the frozen cake from the tin using a knife.

For the chocolate glaze, pour the broken chocolate over the cream and heat to melt the chocolate. Then remove from the heat and add the butter. Stir to melt the oil. Then cool the chocolate glaze to room temperature. To fill the cake, I make this structure so that later I can collect extra glaze. Pour chocolate over the cake and wait for extra glass on the sides. Once the chocolate has stopped dripping, the cake can be removed.

Let the chocolate freeze in the fridge and garnish the cake to your liking. Have a nice tea party!