Cake Pigeon's Milk

Cake Pigeon's Milk – recipe with photo, confectionery
rating: 4
wotes: 1

Cooking time: 1 h 30 minutes

Difficulty: Medium recipe

Recipe yield: 8-10 servings

Cake Pigeon's Milk – very popular cake in Soviet times. The invention of such a cake belongs to the confectioner of the Prague restaurant - Vladimir Guralnik. With the same name, sweets “Ptichye Moloko” were prepared, but unlike the slightly viscous soufflé in sweets, the cake is very light and airy. It is not difficult to cook it yourself, the only point is that for gelling it is necessary to use not gelatin, but agar-agar. If you are a beginner and have not worked with agar-agar, be prepared to work quickly, unlike gelatin, agar-agar sets much faster.

Cake Pigeon's Milk Ingredients

Cake Pigeon's Milk Recipe

Biscuit dough

For the Bird's Milk Cake recipe, pour agar-agar with water in an amount of 150 g and set aside for an hour. Beat soft butter with sugar until light. Whisking constantly, beat in the eggs one at a time. Then add flour and knead the dough.

Biscuit thin crust

Divide the dough into two parts. Roll out each piece to 18 cm in diameter. Line a baking sheet with parchment paper and preheat the oven to 230 degrees. Bake the cakes for 10 minutes, and then cool on paper. Be careful, cakes can break.

Agar-agar with sugar and water

Put the bowl with the swollen agar-agar over a slow fire and, stirring, bring to a boil, boil until the agar-agar is completely dissolved, about a minute. Pour sugar into the agar-agar, increase the heat slightly and cook until the sugar dissolves and a rapid boil begins. Remove the syrup from the heat and let it cool slightly.

Butter and condensed milk

Pour condensed milk into softened butter and beat until light and fluffy.

Proteins with citric acid

Beat cold whites in a mixer until a dense white foam, add citric acid and continue beating. After whipping, the mass of proteins should hold very well on the whisk.

Cake soufflé

Continuing to beat, pour the syrup with agar-agar into the proteins in a thin stream. Beat until the mass increases significantly in volume, and becomes very dense and thick. In the mixer, reduce the speed to a minimum, add the oil mass to the soufflé, and mix.

Bottom cake in shape

Line the bottom of a springform pan with a diameter of 22 cm with baking paper and place one cake layer. Pour half of the soufflé on top and spread evenly.

The second cake on the soufflé

Cover with another cake and top with the remaining soufflé. Level the soufflé with a spatula and set aside in the refrigerator until set, although the soufflé sets well and is not in the refrigerator.

Cake pigeon's milk

Melt butter with chocolate without boiling. Remove cake with frozen jelly from the mold and glaze with chocolate. You can leave the cake "bird's milk" in this form - it is already beautiful, but if you wish, you can apply it on top drawing, but for this you need to wait for the glaze to harden well.

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