Cake bird's milk at home with gelatin

8 servings
8 hours

How to bake a Bird's Milk cake on gelatin? Make the biscuit first. Prepare the products for it.

Whisk the eggs with the sugar until fluffy, light. Whisk at medium mixer speed. Then air bubbles of the same size are formed in the mass, and it will not fall off when baking. If you beat at high speed, large bubbles will quickly burst and the biscuit will fall.

Pour the baking powder into the flour, mix. Sift the flour to the egg mass.

Gently mix the flour and eggs using a silicone shoulder blade. In this way, you will save the maximum amount of air bubbles formed during whipping in the test, and the biscuit will eventually rise well. Add the vegetable oil and boiling water to the dough. Stir.

Prepare a biscuit baking tin. You can use whatever you have. If it is large, the cake will turn out low, if small - high. I have a 20cm baking ring. I made the bottom from foil. Grease the bottom of the mold with a little vegetable oil. Do not lubricate the walls - then the biscuit will not fall off when baking.

Bake the biscuit in an oven preheated to 170 ° C for 25-30 minutes. He should brown. determine the readiness using a toothpick. If you stick it in and remove it from the center of the biscuit and it comes out dry, it is ready. Cool the biscuit and only then remove from the mold.

Next, make the creme soufflé. Prepare the products for it. Remove the oil from the refrigerator in advance - it should become absolutely soft.

Soak gelatin in cold, clean water first. It should stand for about 20 minutes and swell.

Divide the eggs into yolks and squirrels. do it neatly, one egg at a time. Even a piece of yolk should not get into the squirrels - they will not rise.

Add 100 grams of sugar to the yolks. Whisk them to a lush, light mass.

Add milk and flour to them, whisk again.

Pour the mass into a thick-bottomed saute pan. Put it on a little heat. With constant stirring with a whisk, bring the mixture to a thickening point. Be careful, do not digest the mass, eggs can turn into an omelette. As soon as the mass begins to thicken, immediately remove it from the fire. If you are not confident in your abilities - cook everything in a water bath. But, I think that even without it you will succeed, do not forget only to interfere with the eggs all the time. Cool the resulting foundation.

Whisk the softened butter until fluffy and, without stopping whisking, start adding the custard base to it. Add it a tablespoon, whisking after each. Then the cream will turn out to be tender and homogeneous. This way, add the entire base.

Add the remaining sugar - 100 grams - to the proteins and whisk them until strong peaks. It takes a long time to beat the mixer to leave a clear trace on the squirrels. After beating, this mark in the form of peaks should not fall.

Gelatin, meanwhile, absorbed all the water. Place the bucket with it on a small heat. Stirring, bring the gelatin to a liquid state, but in no case boil it. When boiled, it will lose its gelling properties.

Cool the gelatin a little and pour it into the whipped proteins. Whisk them again, achieving strong peaks.

Keep whipping the whites, adding a cream of yolks and oil to them. And add it again in portions, stirring well after each. A fairly liquid homogeneous mass should be obtained.

Cut the biscuit into two parts. If you baked it in a wide form, then leave it in one layer.

It is better to collect this cake in a detachable form. Put a biscuit on the bottom - whole or half. It is better if it is slightly smaller than the diameter of the shape - then the cake will be beautiful on the side - completely made of soufflé.

Top with sponge cream. Very little - a fifth - leave for the top layer. If your cake isn't high, pour all the cream out at once.

Place the second half of the biscuit on the cream. Top with the remaining cream.

Spoon it and send it to the fridge until fully set.

Prepare the icing. Prepare the products for her. Take dark chocolate - it will taste better at the expense of astringency.

Melt the chocolate in any way. I drowned in the microwave. It should become liquid.

Add butter to it, mix.

Pour in the hot milk. Stir it up. The glaze is ready. It should become smooth and uniform.

Pour the icing over the frozen cake, spoon to flatten it. It will not fall absolutely flat, but this has its own charm - it turns out a beautiful pattern on top. Place the cake in the fridge until the glaze has set. Release the finished cake from the mold by running a sharp knife between the wall and the side of the cake.