Name: Bird's milk cake with agar-agar
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Chicken Egg Protein - 3 PC.; Sugar - 180 gram; Water - 120 Ml; Condensed milk - 80 gram; Butter - 80 gram; Agar agar - 10 gram; Lemon juice - 1 Tsp; Vanilla - 1 pinch; Black chocolate - 50 gram; Creamy - 50 Ml; Butter - 10 gram

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Bird's milk cake with agar-agar

Souffle

1. Chicken Egg Protein 3 PC.

2. Sugar 180 gram

3. Water 120 Ml

4. Condensed milk 80 gram

5. Butter 80 gram

6. Agar agar 10 gram

7. Lemon juice 1 Tsp

8. Vanilla 1 pinch

Ganache

1. Black chocolate 50 gram

2. Creamy 50 Ml

3. Butter 10 gram

How to cook deliciously - Bird's milk cake with agar-agar

1. Stage

First we make the cream. Beat with a mixer the butter and boiled condensed milk (you can also use white condensed milk). Put it aside for now.

2. Stage

Take the eggs (preferably large), wash them thoroughly and separate the whites from the yolks. There are special devices for this purpose or we just separate them with our hands. The main task is not to get a drop of yolk in the white, otherwise it will not be beaten.

1. Stage. Bird's milk cake with agar-agar: Take the eggs (preferably large), wash them thoroughly and separate the whites from the yolks. There are special devices for this purpose or we just separate them with our hands. The main task is not to get a drop of yolk in the white, otherwise it will not be beaten.

3. Stage

Now put the egg white in a bowl, in which we will whip the soufflé. It must be capacious in volume, I have a bowl of 2 liters. And also the container must be clean and dry, without traces of grease. In order for the egg whites to whip well, they must be chilled. I usually just take the eggs from the fridge.

1. Stage. Bird's milk cake with agar-agar: Now put the egg white in a bowl, in which we will whip the soufflé. It must be capacious in volume, I have a bowl of 2 liters. And also the container must be clean and dry, without traces of grease. In order for the egg whites to whip well, they must be chilled. I usually just take the eggs from the fridge.

4. Stage

We will use agar-agar in the preparation of "Bird's Milk". Agar-agar is a product obtained from red and brown algae. It is the strongest gelling product. Agar is available as flakes, powder or strips. It is tasteless and odorless. I use agar in powder form in this recipe as it requires less than flakes and is quicker and better soluble in water. The photo is an example of two types of agar in flakes and powder. Agar-agar is sold in the spice department or you can buy it online by weight. I usually buy 150-200 grams from an online store.

1. Stage. Bird's milk cake with agar-agar: We will use agar-agar in the preparation of

5. Stage

Now prepare the syrup, which we will later pour into the whipped protein. To do this, mix water, sugar and agar-agar in a small saucepan and stir.

1. Stage. Bird's milk cake with agar-agar: Now prepare the syrup, which we will later pour into the whipped protein. To do this, mix water, sugar and agar-agar in a small saucepan and stir.

6. Stage

Start beating the egg white with a mixer. It turns white and increases in volume. The mixer blades must also be clean, without traces of grease.

1. Stage. Bird's milk cake with agar-agar: Start beating the egg white with a mixer. It turns white and increases in volume. The mixer blades must also be clean, without traces of grease.

7. Stage

At the same time as whipping the egg white, put on the stove to boil the syrup. At first I turn it on "4", and when the mixture boils, I turn it down to "2" and periodically stir with a small whisk. The syrup boils for about 3 to 4 minutes.

1. Stage. Bird's milk cake with agar-agar: At the same time as whipping the egg white, put on the stove to boil the syrup. At first I turn it on

8. Stage

During this time, the whites have whipped, are holding well on the whisk, and do not fall off.

9. Stage

We determine the readiness of the syrup on a thread with a spatula. We dip it in the syrup, lift it up, a thread should pull from the spatula from the syrup, it means it is ready.

1. Stage. Bird's milk cake with agar-agar: We determine the readiness of the syrup on a thread with a spatula. We dip it in the syrup, lift it up, a thread should pull from the spatula from the syrup, it means it is ready.

10. Stage

Continuing to whisk the protein, pour in a thin stream of hot syrup and continue to whisk the mass, add lemon juice (or a pinch of citric acid). Continue beating for another two minutes, the mass is thickened. It is good if you have a stationary mixer. I had a hand mixer, so I could not whip, pour in and take pictures at the same time.

1. Stage. Bird's milk cake with agar-agar: Continuing to whisk the protein, pour in a thin stream of hot syrup and continue to whisk the mass, add lemon juice (or a pinch of citric acid). Continue beating for another two minutes, the mass is thickened. It is good if you have a stationary mixer. I had a hand mixer, so I could not whip, pour in and take pictures at the same time.

11. Stage

Continuing to whip, add the previously prepared cream of butter and condensed milk and vanilla. The cream should be at room temperature. Mix everything with a mixer, the mass will slightly reduce in volume.

1. Stage. Bird's milk cake with agar-agar: Continuing to whip, add the previously prepared cream of butter and condensed milk and vanilla. The cream should be at room temperature. Mix everything with a mixer, the mass will slightly reduce in volume.

12. Stage

We got such a soufflé mass. The whipped mass should be immediately transferred to the form, because it solidifies very quickly, because the freezing temperature of agar-agar is 35-40 degrees.

1. Stage. Bird's milk cake with agar-agar: We got such a soufflé mass. The whipped mass should be immediately transferred to the form, because it solidifies very quickly, because the freezing temperature of agar-agar is 35-40 degrees.

13. Stage

I used a silicone mold measuring 21 x 12 cm. If the mold is metal, it should be lined with clingfilm for easier removal of the soufflé from the mold.

1. Stage. Bird's milk cake with agar-agar: I used a silicone mold measuring 21 x 12 cm. If the mold is metal, it should be lined with clingfilm for easier removal of the soufflé from the mold.

14. Stage

The souffle freezes well at room temperature, but if you need to hurry, then put it in the fridge.

15. Stage

Prepare the ganache. Heat the cream to about 50-60 degrees (do not boil!) Remove from the stove and add pieces of dark chocolate.

1. Stage. Bird's milk cake with agar-agar: Prepare the ganache. Heat the cream to about 50-60 degrees (do not boil!) Remove from the stove and add pieces of dark chocolate.

16. Stage

Stir vigorously with a whisk, the chocolate begins to melt in the hot cream and everything becomes a homogeneous mass. Now add the butter and stir. The thickness of the ganache depends on the ratio of cream to chocolate. If you use dark chocolate, then the proportion is 1:1, if the milk chocolate, then 2:1. That is, the more cocoa butter in the chocolate, the less it is needed to make ganache.

1. Stage. Bird's milk cake with agar-agar: Stir vigorously with a whisk, the chocolate begins to melt in the hot cream and everything becomes a homogeneous mass. Now add the butter and stir. The thickness of the ganache depends on the ratio of cream to chocolate. If you use dark chocolate, then the proportion is 1:1, if the milk chocolate, then 2:1. That is, the more cocoa butter in the chocolate, the less it is needed to make ganache.

17. Stage

Pour the prepared ganache on the cake and spread it on the surface with a spoon or knife.

18. Stage

You can put the mini cake in the refrigerator to harden the frosting quickly.

19. Stage

In order to cut the Bird's Milk Cake beautifully, the knife should be dipped in hot water, quickly wiped off and cut into portions. I often make a mini cake like this for a tea party at home. It turns out delicious, tender, and not at all sugary.