Cake; Bird's milk; with semolina cream! Very affectionate and tasty

Cake “Bird's milk” with semolina cream! Very affectionate and tasty

In Russian times, a truly iconic cake was “Bird's Milk”; it was not a sin to go to Moscow for it! There were long queues at the Prague restaurant, where the cake was made.

Russian times have passed, but the popularity of this cake has not, although there have been more variants of the famous dessert. One of them is “Bird's milk” with semolina cream. The shortbreads according to this recipe are soft and without additional impregnation. And the semolina cream is very tasty and resembles the most delicate soufflé.

Youtube | Alina FooDee

You will need:

• butter – 150 g;
• testicle – 4 pcs.;
• flour – 160 g;
• sugar – 180 g;
• cocoa – 3 tsp. with a slide;
• baking powder – 10 g;
• salt - a pinch

• milk – 500 ml;
• semolina – 3 tbsp;
• butter – 300 g;
• sugar – 150 g;
• vanilla sugar – 20 g;
• juice of 1 small lemon

• sour cream – 3 tbsp;
• sugar – 3 tbsp;
• cocoa – 3 tsp. with a slide;
• butter – 10-20 g

First you need to prepare the shortcakes. To do this, grind soft butter at room temperature with sugar and salt, then begin to beat, adding eggs one at a time. Beat for about 5 minutes, then sift the flour with baking powder and mix everything.

Youtube | Alina FooDee

Divide the finished dough either in half or into 2/3 and 1/3. In the first case, you will get 4 shortcakes, in the 2nd - 3. Add cocoa to part of the dough, leave the rest light, mix well. Then we prepare the molds, lay out the dough and bake the shortcakes at 180 degrees for 20-25 minutes until fully cooked. Let the cakes cool one hundred percent.

Youtube | Alina FooDee

Let's move on to the cream. Heat the milk by adding a pinch of salt to it. Then add semolina into the hot milk in a narrow stream and cook it until it thickens, after which we cool it.

Youtube | Alina FooDee

Now beat soft butter with sugar and vanilla sugar. Continuing to beat, add one hundred percent cooled semolina porridge in parts. At the end, add lemon juice to the cream to taste. For the glaze, mix sour cream, sugar, cocoa and butter. Cook the resulting mixture until dark.

While the glaze is cooling, cut the cakes and divide the cream into parts depending on their quantity. Next, we assemble the cake, alternating shortcakes and cream, filling the outermost shortcake with glaze on top. Refrigerate the finished cake for 2-3 hours. Before serving the dessert, you should let it sit in a warm place for a little while so that the butter in the cream melts, then the cream will become even softer.

Youtube | Alina FooDee

And below you can watch a detailed video recipe for “Bird's milk” with semolina cream.

Cake “Bird's milk” with semolina

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

• 312 kcal
• 2 hours
• 2 hours

Photo of the finished dish

Step-by-step recipe with photos

Bird's Milk cake can be made from cream based on semolina; this, of course, is not a classic, but the taste of the cake is simply cool. Two shortcakes: dark and light, a layer of cream and naturally chocolate glaze. Such a cake will not leave anyone indifferent. It comes out huge and beautiful, tender, savory and airy. Try to make a Bird's Milk cake with semolina and treat all your friends.

Prepare ingredients for making crust dough. Measure flour and sugar using a measuring cup or kitchen scale.

Combine the eggs with sugar and salt, beat everything well with a mixer.

The mass will turn white and increase in volume.

Beat the softened butter with a mixer for 2 minutes.

Then add sifted flour and baking powder into the butter.

And mix everything at low speed, and then add the egg mixture.

Mix everything thoroughly with a whisk.

Next, divide the dough into two equal parts. Add cocoa and milk to one part.

Mix the dough well until smooth.

Lightly grease the baking dish with vegetable oil. Place the dough into the mold and smooth it out. I used a mold 22 cm in diameter.

Bake the crust in a preheated oven at 180 degrees. The shortbread bakes very quickly - approximately 5-7 minutes. Check readiness with a dry toothpick.

Cool the finished shortcakes well. Prepare the cream: pour milk into a saucepan, add sugar and semolina. Mix everything and put on fire.

Cook the mixture over medium heat, stirring constantly, until thickened.

Once our semolina thickens, remove the pan from the heat and cool the porridge to room temperature.

Remove the butter from the refrigerator in advance. Wash the lemon well. Remove the zest from the lemon. Squeeze juice from lemon.

Beat the butter with a mixer at high speed for 5 minutes. Then add lemon zest and juice and beat again until smooth.

Next, add the cooled semolina and beat the cream until smooth.

The cream will be homogeneous and fragrant.

Collect our cake. Place the dark shortbread in a springform pan. Then put all the cream and smooth it out. Place the light shortbread on top and press it down lightly. Cover the mold with cling film and refrigerate overnight (that is, in the dark) . Then carefully remove the sides of the mold.

Prepare the glaze: combine all ingredients in a saucepan and put on heat.

Bring the mixture until the sugar and butter are completely dissolved. The glaze will be uniform, smooth and shiny.

Cover the top of the cake with frosting. Place the finished cake in the refrigerator for 30 minutes so that the glaze hardens.

Cake “Bird's milk” with semolina and lemon is ready. Serve with tea.

Cake “Bird's milk” with semolina and lemon

You shouldn’t be surprised that under the title “Bird’s Milk” there is a recipe for a sponge cake with lemon cream, and not with white soufflé. That’s right, there is another version of the cake with a completely similar name “Bird’s Milk”, only the cream is prepared with semolina and lemon. This cake was very popular in the 80-90s. Maybe almost everyone will remember its taste from their youth and want to cook it without the help of others. The cake has a unique and memorable taste. Lemons give the cake a citrus smell and a slightly noticeable light sourness. Very special and delicious!

How to make Bird's Milk cake with semolina and lemon

• For the dough, combine eggs and sugar in a bowl.
• Beat thoroughly with a mixer.
• Then add melted butter or margarine and mix well with a whisk.
• Add sifted flour with baking powder and mix until smooth.
• Pour half of the dough into a sponge cake pan (21 cm across). Pour cocoa into the second part of the dough and mix well.

About the cakes! You take a thin fishing line, cut the cakes with a citrus knife and stretch them across the diameter. No problems.

My mother baked this cake.
My husband likes it, he loves cream with semolina. Now I cook it. Almost everyone is right, you need to take more dough, 1.5 servings and change the glaze. And it’s all very tasty. I add a quarter of an orange and half a lemon.

The only thing that didn’t work out for me was 4 full-sized shortcakes. Next time I will add a few ingredients to the dough. Everything is so perfect. Thanks for the recipe.

Did you notice that the diameter of the shortbread is 21 cm? Apparently your shape is larger

The ingredients for the test turned out to be in small quantities. The shortbreads came out thin. My husband had to run to the store again to make a second batch.

The recipe is correct. Anyone who doesn't get the cream didn't have enough disgusting properties. Only the best butter is used for the cream and everything will work out. If the mixer is weak, you need to beat for a long time and the watery cream will at some point turn into thick flakes.

Yes, there is nostalgia for this cake, it was in fashion in the 80-90s. This was the first cake I made in those years, at this moment I will also bake it, the cream is already ready.

I bake without cocoa. Shortbread: 130 g butter, 1 cup sugar, 3 eggs, 1 cup flour, 1 tsp. soda slaked with vinegar. I bake 4-5 thin cakes (they bake instantly). Cream: 0.5 l milk, 3 tbsp. semolina (cook until it becomes a thick porridge) grate 2 lemons (I peel the snow-white layer; it gives bitterness), beat 1 tbsp sugar with 1 stick of butter, add the cooled porridge, continuing to beat. I don’t beat the grated lemon, but add it last and just mix it by hand so that the cream doesn’t separate. I grease all the shortcakes, place one on top of the other, and coat the sides and top with cream too. I sprinkle the top with grated chocolate and ground nuts. Give it a try. You will not regret. No icing or cocoa!

It's not tasty without cocoa. I did.

you gave a traditional cake recipe. I do this too. I made it with cocoa, but I didn’t like it. The taste of lemon with cocoa disappears.

The finished cake can be decorated with melted chocolate 100. The glaze comes out beautifully, and one lemon is enough!! I take 1 lemon, grate the lemon zest on a small grater and add it to the cream, then squeeze the lemon juice, it turns out a tender, sour cream!!

This is the most correct method, respect. Blenders are a toy for lazy people.

for 1 glass of milk 200 ml -1 tbsp. l. decoys. After boiling, cook for 4 minutes and set aside until cool. Semolina cream with lemon and butter makes the cake amazing.

I’ve been baking this cake for New Year’s for about 20 years and I make the cream like this: I make porridge from 2 glasses of milk and 3 tablespoons of semolina. I beat 300-400 grams of butter (I put 400) with 1.5 glasses of sugar.
I put 2 small lemons into the cooled porridge (I pass it through a meat grinder). I beat the porridge with lemons and, continuing to beat, add butter, whipped with sugar, to the porridge. Beat everything well. The cream is ready, put in the refrigerator for 20 minutes, and then onto the shortcakes.

3 spoons of semolina per half liter of milk, that’s right, it won’t be watery when it cools down, add the porridge cool so that the butter doesn’t melt! that’s right, I’ve been doing this for years and everything works out, I just add 1 lemon

Two lemons are too much for cream, I always add one... otherwise the cream will be sour

I think that 1 is not enough, but in my recipe from the book: 11/2-2 pcs. I use 2 thin-skinned lemons for the cake, but the recipe calls for 1 1/2 cups of sugar, 2 tbsp. milk 3 tbsp semolina

I have been delighting my loved ones with this particular cake (specifically according to this recipe) for over 20 years. And my family does not agree to other sweets on special days. Go for it, and everything will work out.

The cake didn’t come out (as annoying as it may sound, the cream is watery, the glaze is not good

I don't make the cream according to the recipe. I cook 10% porridge - for 0.5 liters of milk, 10 teaspoons of semolina. Wash the lemon with soda. Rub the lemon zest on a small grater so that the snow-white film does not get in, otherwise it will be bitter. I squeeze the lemon juice. When I twisted it in a meat grinder, it turned out tasteless. And I use one lemon. You try. Use whatever glaze recipe you come up with. The cake is delicious and cheap and not that difficult to prepare. Experiment, you will succeed.

The oil has probably let you down. This has happened to me if there are a lot of plant components in the oil.

This is exactly what my mother did! that recipe! cake of my youth!

The recipe is perfect!
The cake is simply divine!
There are comments above, don't listen to them!
Enough semolina, this is why the cake is soaked!

I constantly make glaze with sour cream (fat content 20% or higher) and it turns out amazing!

Sour cream is a fermented milk product that curdles when boiled. So the putty comes out, of an incomprehensible type. Sugar 2 tsp. absolutely nothing.

No matter how much I make it with sour cream, nothing ever curdles.

Naturally, someone will think the taste is divine, who does not understand the real cake with semolina cream.

The creator of this recipe needs to take his hands off so as not to mislead readers. I swore all over myself while making a cake for the New Year. We had to correct everything along the way. Cream - for 500 g of milk, one stick of butter 200 g (unrealistic), at least 2 sticks of butter, semolina 3 spoons (unrealistic), at least 5 spoons. In this situation, as the creator writes, the porridge comes out watery, naturally it does not spread, but spills. I am writing for you, taking into account the corrections, so that you immediately know how and what to add, so as not to get upset. The glaze comes out completely rubbish. It’s better to make it not with sour cream, but with milk - 3 tsp. cocoa + 4 tsp. sugar, + 4 tbsp. milk. Boil. Cool slightly + 50 g drain oil. The glaze comes out like real, glossy chocolate, and not crap like sour cream. A big minus for the creator.

You've probably never cooked semolina porridge.

No 2 sticks of butter are needed.
Everything comes out quite wonderful with one pack. Not long ago I baked for my mother’s birthday. Everything was wonderful.

I agree with Larisa's comments. I do the same. Delicious frosting comes out.

I just don’t know how to cook, the cake comes out good with these ingredients

thank you for the recipe. everything turned out perfect. I did everything according to the recipe. I just made the glaze with cream, not sour cream. so that the porridge would not be watery. cook it longer and let it cool. it becomes thick.

“Bird's milk” with semolina

I don’t understand why this delicious cake is called “Bird’s Milk”, because it has nothing in common with the original. But this has been the custom since my youth, when my mother baked it. And so I grew up and decided to try baking my own favorite cake. It came out very tasty. Affectionate and soft! And the chocolate icing in it is made from sour cream. )) Sorry, I didn’t have time to decorate the cake, because I didn’t cook it for a holiday, but to please my family.

Ingredients for “Bird's milk with semolina”:

• Butter (130g for dough, 300g for cream, 5g for glaze) - 435g
• Sugar (1 cup for dough, 1.5 cups for cream, 3 tbsp for glaze) - 3 cups.
• Chicken egg - 3 pcs
• Slaked soda with vinegar (full spoon) - 1 tsp.
• Wheat flour / Flour - 1 cup.
• Cocoa powder (3 tsp for dough, 2 tsp for glaze) - 5 tsp.
• Vegetable oil (for lubricating the mold)
• Breadcrumbs / Breading (for sprinkling the mold)
• Semolina - 3 tbsp. l.
• Milk - 2 cups.
• Lemon (or 3 tablespoons of your favorite jam) - 1.5-2 pcs.
• Sour cream - 2 tbsp. l.

Production time: 120 minutes

Nutritional and energy value:

Recipe for “Bird's milk with semolina”:

Melt 130 g of butter, add 1 cup.
sugar, stir with a mixer, beat in 3 eggs. Extinguish 1 full teaspoon of soda with vinegar and add to the mixture, pour 1 cup evenly. flour. Divide the dough into 2 parts, add 3 tsp to one. cocoa.

Bake 2 shortcakes in a pan greased with butter and sprinkled with breadcrumbs (approximately 10 minutes each). Cool and cut any shortbread into 2 more shortbreads.

Preparing the cream.
Grind 300g of softened butter with 1.5 cups.
Sahara. Cook semolina porridge from 2 cups. milk and 3 tbsp. l. decoys. Cool, grate 1.5-2 lemons with zest on a small grater and add to the porridge (you can add jam instead of lemon). Beat with a mixer. Add butter and sugar there in parts. Beat the cream. A little secret: to make the cream buttery and smooth, beat it for a few seconds on a hot stove.
Afterwards, put the cream in the cold for 20 minutes.

Grease the layers of the cake with cream. Attention! Do not smear the top crust with cream!

Pour the top crust and sides with WARM glaze: boil 2 tbsp.
l. sour cream, 2 tsp. cocoa, 3 tbsp. l. Sahara. Add a piece of butter and simmer until thick. All!
Now you can decorate with buttercream! And we'll eat it like that!)

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