Cake pigeon's milk

Cake “Bird's milk” 4.5 15

We all really love Bird's Milk cake. Do you understand that this cake is a Russian invention? This cake was prepared for the first time in 1980 in the capital's Prague hotel. . further

Bird's milk 4.7 41

Bird's milk cake is a traditional and very widespread cake in Russia. It is not difficult to prepare bird's milk at home - you just need to know the recipe. . further

Bird's milk (cake) 3.5 4

A delicious cake with an unusual name. Little kids are constantly wondering what it is, bird’s milk? This delicate cream soufflé melts in your mouth and tastes similar to ice cream. Everyone likes it! . further

Cream “Bird's milk” 3.3 4

This cream soufflé is so tender, so airy, melting in your mouth... just like a vanilla cloud! Treat them to your own little delicacies, and they will kiss you on both cheeks. And, naturally, they will ask for more! . further

Cake “Bird's milk” without eggs 3.9 1

I would like to tell you how to create a Bird’s Milk cake without eggs, let’s put it this way, the most “light version” of the well-known cake. It turns out, however, very tasty, the result will amuse you! . further

Bird's milk with semolina 4.2

Who doesn't love delicious desserts, especially if they are breathtakingly tender and soft. These dishes also include poultry milk with semolina, which simply melts in your mouth. . further

Cake “Bird's milk” with gelatin 3.6

Now I would like to share with you an unusual, but very ordinary recipe for a Bird’s Milk cake made with gelatin. It will turn out even faster, and the soufflé will be incredibly tender, but elastic! Tastes great! . further

Cake “Bird's milk” with condensed milk 3.8

Here’s a traditional recipe for Bird’s Milk cake with condensed milk! Naturally, there are a lot of recipes, you can’t try them all, but out of the 3 similar ones that I made, this particular cake turned out the most delicious! . further

Cake “Bird's milk” without baking 4.0

The feast is coming soon, but you don’t even know what to impress your guests with? Then I recommend finding out how to make Bird’s Milk cake without baking! It’s even simpler, and it turns out no worse than the traditional one! . further

“Bird's milk” without baking 4.9

It so happens that this kind of sweet dessert has been universally adored here since Russian times. But now I’ll tell you how to make “Bird’s Milk” without baking, even faster, but just as tasty! . further

“Bird's milk” from biscuit dough 4.6

I suggest that all lovers of tender homemade desserts and soufflés take on board this very easy recipe for making “Bird's Milk” from biscuit dough. . further

Cake “Bird's milk” on agar-agar 4.2

The traditional recipe for “Bird's Milk” cake on agar-agar is for you! Those who love “Russian” recipes from the cookbooks of our mothers and grandmothers will like it. The cake takes some time to tinker with, but it's worth it. . further

Soufflé “Bird's milk” 4.1

For lovers of tender and airy desserts, I would like to offer an appetizing and very stunning option on how to prepare Bird’s Milk soufflé. This is a great treat for kids and adults. . further

Dessert “Bird's milk”

Dessert “Bird's Milk” is the most beloved and recognizable dessert of our youth. It turns out that you can simply prepare it at home. You will need little effort, time and desire. . further

Cake “Bird's milk” (regular recipe) 3.8

Now I’ll tell you how to make everyone’s favorite “Bird’s Milk” cake. The recipe is quite simple, so just follow the steps closely and I'm sure you'll succeed. . further

“Bird's milk” according to GOST on agar agar 3.3

This breathtakingly tender cake has been loved by almost everyone for a long time! Now I’ll tell you how to prepare Bird’s Milk cake according to GOST on agar agar. It is even easier to prepare than it seems at first glance. . further

Cake “Bird's milk” according to GOST 3.0

I love making this cake for various events, and I just love pampering my family. Now I’ll tell you how to prepare the “Bird’s Milk” cake according to GOST. Let's start making! . further

Cake “Bird's milk” traditional

For all fans of tender soufflé and melt-in-your-mouth desserts, I would like to tell you how to make the “Bird's Milk” cake. He is truly breathtaking, it is impossible to resist him! Help yourself! . further

Traditional bird's milk recipe 5.0

The traditional recipe for bird's milk is quite simple, and even a novice cook can master it. This cake is a hit with both little sweet tooths and adult sweet tooth lovers. . further

Cake “Bird's milk” made from proteins 5.0

You've probably tried Bird's Milk candies and understand how tender they are. In this recipe, I want to tell you how to make a “Bird’s Milk” cake from egg whites - the fluffiest cake you can find. . further

Traditional cake “Bird's milk” 3.2

I think this cake doesn’t need to be introduced to anyone. Everyone knows its unique taste. Have you tried cooking it at home? Try it, this cake cannot be compared to the store-bought one! . further

Cake “Chocolate Bird's Milk” 5.0

Chocolate cake made from the most delicate chocolate soufflé on a narrow airy sponge cake. Despite all the apparent difficulty of production, even a novice cook can handle it. Take note of the recipe! . further

Cake “Bird's milk” in Armenian 3.0

This cake is not like the usual “Bird's Milk” dessert in our minds. But it really comes out very tender, moderately sweet, with chocolate icing. . further

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There are both ordinary recipes for Bird's Milk cake, and unique author's options, for example, the proper Dukan diet menu (Diet is a set of rules for human consumption of food) , without eggs or with semolina. Despite the fact that this dessert can already be considered a long-established one, the methods for making Poultry's milk at home are still different - with gelatin, agar-agar and even with condensed milk. By the way, for those who prefer desserts without baking, we have prepared such an option. For almost everyone, it is still a mystery how to prepare Bird's milk so that it comes out airy, homogeneous, holds its shape perfectly, and tastes wonderful. Our creators will reveal these and other secrets, teach you how to prepare the right chocolate glaze and an impeccable biscuit base. If you haven’t yet had the chance to replicate this dessert in your own kitchen, then the traditional recipe for Bird’s Milk cake with step-by-step tips and photos will be amazing.

Cake pigeon's milk"

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Bird's Milk cake with tender protein soufflé is a traditional dessert that has been popular since Russian times. In order to enjoy this confectionery product, one had to stand in long queues for many hours, and the unique recipe was kept a serious secret.

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At the moment, the “Bird's Milk” cake can be quietly created at home - the products are available, and there are a huge number of recipes on the Internet. Over the course of its existence, the dessert has acquired different manufacturing options, but now we will form a soufflé, approaching the initial version. Minor deviations include replacing agar-agar with gelatin and reducing sugar.

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Ingredients:

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eggs - 2 pcs.;
sugar - 50 g;
vanilla sugar - 1 teaspoon;
flour - 50 g.

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water - 30 ml;
sugar - 1 teaspoon.

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egg whites - 3 pcs.;
sugar - 250 g (+ 80 g water);
butter - 200 g;
condensed milk - 100 g;
powdered gelatin - 15 g;
lemon juice - 1 tbsp. spoon;
vanilla sugar - 1 teaspoon;
salt - a pinch.

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dark chocolate - 100 g;
butter - 50 g.

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Cake “Bird's milk” recipe with photos step by step

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Let's prepare the shortbread. Add regular and vanilla sugar to the eggs, beat for at least 5 minutes until fluffy.
Sift the flour into the egg foam in small portions. Each time we gently and carefully mix it in strictly from the bottom up, so that the fluffy dough does not settle.
We line the bottom of a detachable container with a diameter of 22 cm with parchment paper or carefully coat it with a piece of butter. Spread the dough into an even layer and place in a preheated oven (temperature 180 degrees).
Bake the crust for 10-15 minutes, checking the crumb for dryness with a match/toothpick. Cool the finished baked goods.
We run a knife along the sides of the mold, separating the cooled cake from the walls. Remove the ring and wash it. Place the shortbread on a plate and pour over the impregnation (sugar dissolved in water). Install the ring.
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Soufflé for Bird's Milk cake recipe with photo

Frosting for Bird's Milk cake recipe

Bird's Milk Cake is ready! Enjoy your tea!

Cake pigeon's milk"

The base of the Bird's Milk cake is a soufflé of beaten eggs and chocolate icing. This confectionery product received wide recognition in Russian times and was patented among the first. Almost all housewives prepare this excellent cake at home, using GOST recipes, bringing in their own ideas. In this collection, our chefs share recipes for Bird's Milk cake with photos and step-by-step instructions. Choose the recipe for yourself too!

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How to make bird's milk cake?

Ingredients

Egg white – 2 pcs.

Butter – 200 g

Condensed milk – 100 g

Ingredients

Butter – 50 g

Chicken egg – 1 pc.

Wheat flour – 70 g

Souffle:

Butter – 100 g

Citric acid – 1/4 tsp.

Condensed milk – 50 g

Chocolate glaze:

Bitter chocolate – 40 g

Butter – 25 g

Ingredients

Sugar – 100 gr;

Flour – 100 gr;

Baking powder – 1 tsp;

Vegetable oil (for greasing the mold).

For the soufflé:

Butter – 150 g;

Small sugar or sweet powder – 140 g;

Gelatin – 20 g;

For watering:

Chocolate – 80 gr.

Ingredients

Butter – 200 g

Vanilla extract – 2 ml

Baking powder – 1 tsp.

For the soufflé:

Egg whites – 5 pcs.

Condensed milk – 150 g

Butter – 150 g

Water for syrup – 150 ml

Water for soaking gelatin – 100 ml

Citric acid – 0.5 tsp.

Chocolate for glaze – 200 g

Oil for glaze – 55 g

Orange juice – 100 ml

Vanilla liqueur – 40 ml

Ingredients

Chicken egg – 2 pcs.

Wheat flour – 60 g

Baking powder – 0.5 tsp.

Vegetable oil – 1.5 tbsp.

Water (boiling water) – 1.5 tbsp.

Cream:

Chicken egg – 5 pcs.

Butter – 180 g

Wheat flour – 1 tbsp.

Glaze:

Dark chocolate – 50 g

Butter – 1 tbsp.

Hot milk – 2 tbsp.

Ingredients

Testicles – 2 pcs. (big size)

Cocoa powder – 20 g

For the soufflé:

Egg whites – 2 pcs.

Butter – 200 g

Condensed milk – 100 g

Bitter chocolate – 100 g

Cocoa powder – 2 tsp.

Vanilla sugar – 1 tsp.

For the glaze:

Bitter chocolate – 80 g

Butter – 40 g

Ingredients

Ready-made biscuit – 1 piece;

Cream soufflé

Raw condensed milk – 1 can;

Gelatin – 20 g;

Sugar – 100 gr;

Butter – 125 g;

Meringue

Sugar - 125 gr;

Egg white - 2 pcs.

Impregnation

Boiled water – 100 ml;

Decoration

Chocolate – 100 gr.

Ingredients

Wheat flour – 160 g

Butter – 130 g

Vanilla sugar – 12 g

Baking powder – 12 g

For cream:

Butter – 300 g

For the glaze:

Butter – 45 g

Ingredients

Butter – 50 g;

Flour – 100 gr;

Sugar – 300 gr;

Starch – 1 tbsp;

Baking powder – 1 tsp;

Powdered milk – 1 tbsp;

Snow-white chocolate - for decoration.

Ingredients

Butter – 100 g

For the soufflé:

Butter – 200 g

Egg whites – 60 g

Condensed milk – 100 g

For the glaze:

Dark chocolate – 90 g

Butter – 50 g

Ingredients

For "Bird's Milk":

Instant gelatin – 15 g

Egg whites – 2 pcs;

Sugar – 1/2 cup.

To soak the cakes:

Sugar – 2-3 tbsp. spoons;

Cognac – 1 tbsp. spoon (optional).

For the glaze:

Milk – 4 tbsp. spoons;

Cocoa – 2 tbsp. spoons;

Sugar – 1 glass;

Butter – 50 gr.

For decoration:

Egg whites – 2 pcs;

Sugar – 0.75 cups.

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The secret is speed. How to perfectly prepare Bird's Milk Cake

The Bird's Milk cake was invented in 1974 by Vladimir Guralnik. He worked in the capital's restaurant "Prague" and there, together with the restaurant team, after six months of testing, he made a recipe for "Bird's Milk".

Since that time, any self-respecting pastry chef, amateur or specialist, has tried to replicate this cake in their own kitchens. For some it worked out, for others it didn’t. Ira Chadeeva, the creator of the book “Pie Making for Beginners,” told AiF.ru how to create this cake at home so that it is guaranteed to come out.

Cake base

Vladimir Mikhailovich’s GOST recipe includes a cupcake base. I asked him why? He said that for contrast. Everyone has a sponge cake, but they created it with cake batter. But if you want, you can take a sponge cake. Which is what I did.

The biscuit must be baked in advance. It’s convenient that you can create it for 2-3 cakes at once, and simply freeze what you are not going to use at the moment.

Biscuit

Step 1. Beat the egg and yolk with warm water and sugar until thick, almost snow-white.
Step 2. Add sifted flour and knead the dough.
This must be done energetically and quickly, but carefully, with a spatula, so that the mass does not settle. Step 3. Pour the dough onto baking paper, use the mold in which you will later create the cake itself.
Step 4. Bake at 200 degrees for 15 minutes.
Step 5. Let the cake cool, remove it from the mold.

Preparation

Before you start making the soufflé, you need to be very well prepared. This is important, because the soufflé hardens very quickly at room temperature, so you will have to act quickly. It is necessary that all ingredients and tools are at hand.

Form.
A springform cake pan will come in handy; we line it with baking paper, make sides out of paper, so that later our cake can simply be removed from there. Place a sponge cake on the bottom of the mold. Now we are preparing the ingredients for the soufflé.

Creme brulee syrup

Step 1. Pour sugar with water in a saucepan and heat until golden brown - caramelized.
As soon as it darkens, add condensed milk, stir and pour in a little more water. Keep in mind that the syrup will thicken as it cools.
It should be fairly watery at this step while it's still hot. Step 2. Reduce heat and simmer, adding water little by little until the mixture is the right thickness - similar to watery sour cream.
Step 3. Pour the finished syrup into a bowl and cool.

Oil cream

200 g butter
100 g creme brulee syrup

Step 1. Take soft butter at room temperature and beat it together with the creme brulee syrup.
Tip: for a traditional cake, just take 200 g of butter and 100 g of condensed milk, not creme brulee syrup.

Agar and sugar syrup

Agar is a substance from marine aquatic plants that works as a thickener. In this case, agar works at room temperature, unlike gelatin, which must harden in the refrigerator. Therefore, for this recipe it is necessary to use agar specifically, and not replace it with gelatin. Gelatin requires other temperatures, other proportions, and a slightly different development.

It is curious that in Russian times the entire confectionery industry worked on agar, but only gelatin was available to housewives. And they tried to create “Bird's Milk” based on it.

So, let's cook the syrup.

4 g or 2 tsp.
without a slide - agar 80 g water
250 g sugar

Advice: to begin with, take exactly as much water as written. Sugar will dissolve in this water later, there should be enough of it. If you pour a lot of water, you will cook the syrup for a long time, achieving the correct mixture.

Step 1. Place the agar in water and heat to a boil, stirring constantly.
Fundamentally! Agar burns very easily, so it is necessary to constantly stir, do not move away from the syrup, and carefully move the spatula along the bottom.
Step 2: Add sugar evenly while stirring. Cook over medium heat, stirring constantly. It is necessary to achieve that a narrow stream of syrup stretches from the shoulder blade, like a thread.

You should also be ready:

Making soufflé

Step 1. While the syrup is cooking, you need to beat the whites.
Into a very thick foam, to hard peaks. Add a spoonful of lemon juice as you beat. Step 2. We pour the finished syrup in small parts into the whites, without ceasing to beat.
After pouring all the syrup, beat for a few more minutes. Step 3. Add the butter cream, mix and immediately pour into the mold once the cream has spread.
This is very important, because the soufflé will begin to harden already at 40 degrees, and the cream will thoroughly cool it. Step 4. Place the cake in the refrigerator for an hour, then remove from the mold and remove the film or paper. Now the cake can be covered with icing.

Making glaze

70 g butter
35 g creme brulee syrup

Step 1. For the glaze, you need to prepare the creme brulee syrup again.
I suggest using 30 g of sugar, 10 g of water and 40 g of condensed milk for this. The development was described above. There is a little more syrup than is necessary, but it is more convenient to create it in a larger volume. Step 2. The oil must be at room temperature; we mix it with the cooled syrup.
The bowl with butter and syrup should be placed in water at a temperature of 45-50 degrees. Step 3. As you beat, the mixture will become watery.
It must be beaten carefully so that the oil does not begin to cut off. And it will begin to do this if the temperature of the glaze exceeds 30 degrees. Step 4. Pour glaze over the cake.
It will quickly harden on a cool cake. Tip: for a traditional cake, you can use regular chocolate glaze (50 g butter and 75 g melted chocolate).