Cake "Bird's milk"




Cream butter - 50 g

Sugar - 50 g

Chicken egg - 1 pk.

Wheat flour - 70 g



Protein - 30 g

Cream butter - 100 g

Agar-agar - 2 g

Sugar - 230 g

Citric acid - 1/4 tsp.

Condensed milk - 50 g

Vanillin - 1 g


Chocolate glaze:

Dark chocolate - 40 g

Cream butter - 25 g

446 kcal6 h 40 min.


The cake is very light and delicate, although the preparation requires some effort.

To prepare the cakes for the cake "Bird's milk" according to GOST, you must immediately prepare the ingredients according to the list.

Ingredients for the cakes

Beat the butter at room temperature with sugar until the mass turns white.

Beat the butter and sugar.

Add the egg and beat beat beaten well.

Add the egg and beat beaten well.

Add flour and mix gently.

Add flour and knead the dough.


On parchment, draw two 16 cm circles, flip to the other side and spread out the dough evenly. Bake in a preheated 220 degree oven for 10 minutes.

Turn out the dough on parchment.

Let cool and gently peel off the parchment.

Bake the cakes


To prepare the soufflé for the cake "Bird's milk" by GOST is also better to prepare the ingredients according to the list at once.

Ingredients for the soufflé

Put agar in a saucepan, pour 75 grams of water and leave for 2 hours.

Dip the agar in the water.

Combine the butter with the condensed milk and vanilla and whisk until white.

Beat the butter and condensed milk.


Place saucepan with agar over heat and bring to a boil with constant stirring. Cook for about a minute until the agar is completely dissolved.

Heat water and agar.

Pour in the sugar, stir and bring the syrup to 110 degrees C. Set the syrup aside so that it cools a little.

Add the sugar and bring to boil.

At this time, whisk the egg whites until they are a stiff and white foam. Add the citric acid and beat until stiff.

Whisk the egg whites.

When the syrup has cooled to about 80 degrees, pour in a thin stream into the beaten egg whites. Beat until the mixture is stiff and thick.

Pour the syrup into the whites.

Add the butter mixture and beat with the mixer on low speed.

Add the butter and condensed milk and beat until stiff.


Place half the cake in the spring form tin and half the soufflé on top.

Spread the soufflé on top of the cake.

Cover with second cake and sandwich with remaining soufflé. Smooth out the soufflé and leave in fridge for 3-4 hours.

Put the cake together

For the frosting prepare the necessary ingredients.

Ingredients for the frosting

Melt chocolate and butter in a water bath and pour onto the cake. Put it in the fridge for 1 hour.

Pour the frosting on the cake.

Carefully remove the ring - the cake "Bird's Milk" by GOST is ready, you can serve. Bon appetit!


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