For many years I have been preparing a Bird's Milk cake according to this recipe and every time the guests admire its taste and appearance. And I, as a hostess, am very pleased with its simplicity. Try it and you will cook this wonderful dessert!
Ingredients
- Chicken eggs - 4 pieces
- Flour - 150 g
- Sugar - 150 g
- Chocolate (for decoration) – 50 g
- Egg whites - 6 pieces
- Sugar - 300 g
- Water - 8 art.l.
- Gelatin - 20 g
- Citric acid - 0,25 tsp.
- Vanilla Essence - 1 drop
Step-by-step cooking recipe
Fill the gelatin with warm water and put it aside to swell.
Beat eggs with sugar until fluffy foam.
Pour in the sifted flour and mix gently.
Pour the dough into a mold lined with parchment paper. Bake in a preheated 180 degree oven for 30 minutes.
Cut the sponge cake into thin cakes, use a soft middle for the base.
Put the biscuit billet in a detachable form, covered with parchment.
Heat the swollen gelatin in a water bath until dissolved.
Beat the cooled proteins with sugar until sharp peaks.
Pour in gelatin, citric acid, vanilla essence and mix.
Pour the resulting mass into the sponge cake mold and send it to the refrigerator for 2 hours.
Melt butter, add milk, sugar and cocoa. Boil for 2 minutes and turn off.
Cool the icing slightly and pour over the cake.
Grate the chocolate on a grater, decorate the finished dessert with the shavings.
