Cake Pigeon's Milk
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
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.
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.
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.
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.
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.
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.
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.
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.