Ah, this unforgettable taste of childhood - the most delicate soufflé, framed by a thin biscuit with a layer of chocolate glaze! And today in the memory of many Cake Bird's milk according to GOST, based on the experience of generations. Our selection contains options with different gelling components that will help diversify the taste of familiar recipes.

Classic cake Bird's milk according to GOST of the USSR

In the Soviet recipe, agar was used as a thickener and gelling agent. This vegetable gelatin was distinguished by the strength of the jelly composition, but in those years it was difficult to get it. Therefore, homemade gelatin soufflé was used universally.

Nevertheless, the classic version involves agar-agar.

The classic cake had a rectangle format. However, this is not important, any form can be used.

Prepare products in advance:

  • premium flour - 140 g;
  • butter 82.5% and sugar - 100 g each;
  • a couple of eggs;
  • vanillin.

For souffle we take:

  • butter 82.5% - 200 g;
  • sugar - 410 g (ideally, a third should be replaced with molasses);
  • agar - a pair of small spoons without a hill;
  • warm water - 150 ml;
  • 2 chicken proteins;
  • vanilla sugar;
  • 100 g of condensed milk;
  • ½ tsp citric acid.

For glaze, butter (50 g) and dark chocolate (75 g) are better. However, it can be replaced by any analogue.

Cooking:

  1. Soak agar in warm water for several hours in advance.
  2. Take a detachable mold with a diameter of 24 cm. Cover it with baking paper or parchment. Lubricate the paper with oil.
  3. Set the heating to 200 degrees.
  4. For the test, I whipped up sugar and butter, add vanillin, and then gradually begin to beat in the eggs and beat too (but not much!).
  5. When lightness and splendor appear, carefully introduce the flour. Mix.
  6. Put half of the dough with a spatula into the mold and bake thin cake.Do not overdry!
  7. Bake the second cake as well.
  8. Cool one cake and leave it in shape.
  9. For souffle, mix the oil with vanilla and condensed milk.
  10. On fire, heat water with agar, constantly interfering with the composition. The jelly component will foam and thicken, as it should be. Add sugar to it, still hold over medium heat, so that the mass is boiled. Syrup preparedness is defined as follows: syrup should be pulled from a spoon with a thread, but not dripped.
  11. Set it aside, in the meantime, beat cold squirrels with lemon (it is preferable to replace the grains of lemon with lemon juice, it's easier to beat). Sure peaks should turn out.
  12. Introduce the syrup into the whipped mass, carefully, but quickly put the oil and mix.
  13. Coat the cakes with part of the souffle, trying to mass penetrate along the edges of the product.
  14. Cover with cling film and place in cold.
  15. When the souffle hardens, decorate the cake with icing, for which combine melted chocolate and melted butter.
  16. After the icing hardens, cut in portions and serve in a cup of chicory.

Halva dessert

The classic version can be changed by adding halva in the souffle.

The composition of the test:

  • faceted glass of flour;
  • half a glass of granulated sugar;
  • oils 82.5% - 100 g;
  • large egg marking C0;
  • vanilla sugar.

To get a souffle, take:

  • three quarters of a glass of water;
  • sachet (20 g) of gelatin;
  • 300 g of sugar;
  • 100 g of condensed milk;
  • pack of oil 82.5%;
  • 2 squirrels;
  • some lemon juice;
  • 100 g halva of any grade.

Process technology:

  1. Beat butter alternately, then add sugar and egg.
  2. Pouring vanilla, flour, beat a little more until smooth.
  3. Bake the cake. After cooling, cut it into two parts.
  4. Heat gelatin soaked in water in a water bath until dissolved. Do not boil!
  5. Beat condensed milk with butter, and combine proteins with lemon juice.
  6. Boil the syrup using water and sugar. Boiled sugar should drain with a thick thread, this means that the syrup is ready.
  7. Hot syrup, without stopping the action, pour into proteins, having a dense and viscous composition. Add gelatin. Beat again and add oil. At the end, add chopped halva and mix.
  8. Cakes, greasing the souffle, are laid on top of each other.

With agar

Cake Bird's milk with agar-agar can be varied by adding chocolate with cocoa in a souffle. You get a gentle chocolate version. The principle of preparation is similar.

For the basics:

  • 150 g sifted flour;
  • 6 yolks;
  • half a pack of oil 82.5%;
  • a little salt (even if it is not indicated in the recipe, we recommend adding, the dough will be tastier and brighter);
  • two thirds of a glass of sugar;
  • 6 g of finished baking powder;
  • some vanillin.

For souffle:

  • granulated sugar 400 g;
  • two thirds of a pack of oil;
  • an incomplete tablespoon of cocoa powder (without top) and 100 dark chocolate;
  • 6 proteins;
  • 200 ml of water;
  • 9 g of agar.

Use utensils for proteins perfectly clean and dry! When separating yolks and proteins, not a drop of yolk should be allowed into the protein mass - this will reduce the ability of the protein to beat well!

We do this:

  1. Turn on the oven, setting the temperature to 200 degrees.
  2. In different bowls, beat out the yolks and squirrels.
  3. In a separate bowl put spices and butter, beat well with a mixer.
  4. Add yolks and vanilla, mix.
  5. Using a strainer, sift flour and baking powder into the oil, stir gently with a spatula.
  6. Put half of the dough on a parchment sheet in a thin layer. To make it easier to get a circle, you can use a split ring, or simply draw the diameter of the desired size on parchment and gently place the dough on it. It is thick enough to maintain its shape and not spread. First bake one, then the second cake. They will bake quickly, about 6-7 minutes, since the layers are thin. Before laying out the base, grease the parchment paper with oil or margarine so that the cake does not stick.
  7. Pour agar-agar into the water heated to 100 degrees to dissolve.
  8. Melt the chocolate in a water bath, cool to a slightly warm state.
  9. In a bowl, beat soft butter with a whisk, add a spoonful of chocolate to it, constantly stirring it. Then add cocoa and mix everything until smooth.
  10. Cook syrup from sugar, a few drops of lemon juice and water until the consistency of rolling in the fingers of a ball. Boil on the smallest fire for about 15 minutes. Checking the syrup for readiness is simple - you need to drop it in cold water and roll the ball. If it does not spread, then it’s ready.
  11. Beat the proteins very quickly until you get dense, strong peaks.
  12. Transfer the swollen agar-agar into syrup, mix and cook for a minute, stirring.
  13. In squirrels, without ceasing to beat, add syrup until it is over.
  14. Beat the souffle a little more to cool, and gradually begin to add the chocolate-butter mixture - one spoonful, no more, constantly whipping.
  15. Since agar-agar hardens already at a temperature of 40 degrees, act quickly - pour two thirds of the souffle onto the first cake, cover with the second cake, shake a little, removing air bubbles, and leave in a cool place.
  16. Get a cake, decorate with glaze, which can be made by melting 100 g of butter and chocolate.

Before serving, cut into slices and beautifully put on a dish.

Step-by-step recipe from Emma's grandmother

Famous culinary grandmother Emma offers her own version of the popular cake.

Dough:

  • 125 g of sugar;
  • 7 yolks;
  • 100 g of soft oil 82.5%;
  • a spoonful of vanilla sugar;
  • a glass of flour;
  • tsp baking powder.

To get the souffle we take:

  • half a glass of water;
  • 20 g of gelatin;
  • 250 g of condensed milk;
  • 175 g of softened oil 82.5%;
  • 7 proteins
  • 125 g of sugar;
  • half a spoon of vanilla sugar.

Glaze:

  • 30 g of sugar;
  • 30 g of oil 82.5%;
  • 150 g of dark chocolate;
  • 180 ml cream.

Working process:

  1. Pour gelatin with water.
  2. Mix the butter, yolks, sugar and butter until smooth, add dry ingredients.
  3. Put the finished dough into a mold and bake at a temperature of 200 degrees for 20 minutes.
  4. While the cake is baking, prepare the cream. Beat soft butter, add condensed milk, mix and whip again. Set aside a couple of tablespoons of cream on the cake decoration.
  5. In a small bowl, heat the swollen gelatin and sugar. Heat to 60 degrees and set aside from heat.
  6. Beat the squirrels from the refrigerator with a mixer until strong foam.
  7. Add vanilla, add sugar in parts, without stopping the process.
  8. Add gelatin with sugar. Then, reducing speed, add cream.
  9. Cut the cake in half.
  10. One cake, having laid in a form, smeared with half a souffle.
  11. Repeat the action with the second cake.
  12. Place in the refrigerator compartment for two hours.
  13. Heat the cream and bring the sugar to complete dissolution, add butter and dark chocolate. Mix until smooth and shiny mass.
  14. Glaze the surface and edges, evenly distributing the icing with a knife.
  15. We decorate dessert at our discretion.

Cake Bird's milk with gelatin almost in accordance with GOST

Introducing bird milk cake with gelatin.

Products for the test:

  • 3 eggs;
  • 90 g of sugar;
  • 90 g of flour.

To get the souffle we take:

  • 200 g of sugar;
  • 20 g of gelatin;
  • 150 ml and 80 ml of water;
  • 4 squirrels;
  • some salt;
  • 300 g of condensed milk;
  • 200 g of oil 82.5%.

Execution Technology:

  1. Grind the eggs with sugar.
  2. Introduce the flour.
  3. Bake the cake in a preheated oven at 180 degrees.
  4. For soufflé pour 150 ml of gelatin water. Add sugar to 80 g of water and boil this syrup in a separate bowl for 7 minutes.
  5. At the same time, heat the gelatin to dissolve, then it should cool down a bit.
  6. Beat whites with salt. Beat butter with condensed milk separately.
  7. In well-whipped proteins, add syrup in turn, then gelatin and finally the oil mixture. Whip everything.
  8. Put half the cake in the mold, soufflé loan, the second cake and fill the cake with icing.
  9. To decorate with a confectionery syringe, apply white glaze, drawing a spiral or pattern.

Brownie Brownies

For brownie dough:

  • 180 g butter melted butter 82.5%;
  • some vanillin;
  • a little salt;
  • 250 g of sugar;
  • 160 g of wheat flour;
  • 6 tablespoons of cocoa;
  • 3 eggs marked C1.

To get the souffle we take:

  • 6 proteins;
  • 150 g of condensed milk;
  • 2.5 packs of gelatin (10 g each);
  • 75 g of water;
  • 120 g of butter 82.5%;
  • 100 g of sugar;
  • citric acid at the tip of a tsp

To prepare soft brownie chocolate cakes, we perform the following steps:

  1. All products are slightly warmed at room temperature.
  2. Gather butter and sugar until splendid.
  3. With the mass we drive in all the eggs gradually, introducing one at a time and whipping with a spatula or whisk.
  4. Mix dry ingredients and add to the oil part.
  5. We will bake two cakes from the resulting test, preheat the oven to 180 degrees. If the shape is not wide, you can divide the dough into three cakes.

Souffle and cake assembly:

  1. Soak gelatin in water.
  2. Combine butter, condensed milk and vanillin together.
  3. Beat the whites to strength (so that they do not fall out of the inverted bowl).
  4. Heated gelatin is added to the proteins. Continuing the process, achieve a uniform composition. Put a sweet oil mixture in it.
  5. In the form, place one cake, pour the souffle. Put a second brownie. If three cakes come out, respectively, the souffle is divided into two parts and poured alternately with cakes.
  6. The top of the cake is decorated with melted chocolate mixed with butter. Everything should stand in the refrigerator until the cake completely hardens.

Secrets of making a delicious cake

  1. Melting chocolate is recommended to melt in a water bath. When heated until boiling, sweetness can change its smooth texture.
  2. The thinner the cakes, the more tender, airy the cake.
  3. If you use juice rather than water when gelatin is soaked, you get an extra flavor.

Related:More from the author: