Bird's milk cake at home - 10 step by step recipes

Bird's milk cake at home is a real treat from childhood. Until recently, his recipe was kept in great secret, and today every housewife can cook it. Homemade cake turns out to be just as tasty, and most importantly, absolutely natural. Royal delight!

Bird's milk cake - a classic recipe according to the USSR GOST

Bird's milk cake is a classic recipe according to the guest of the USSR - this is an incredibly tasty and most popular Soviet delicacy! Once upon a time, whole queues lined up behind it, but today you can easily cook it at home. A little patience - and the most delicate dessert with an airy filling is on your table!

Servings: 8

Cooking time: 4 - 5 hours

• 
  Let's start preparing the dough right away. To do this, mix chicken yolks with granulated sugar, add vanillin to them and mix. Beat this mass with a mixer. Gradually add butter (100g) to the mass and continue to beat. When the mass increases in volume and turns white, then it is ready.
• 
  Combine flour with baking powder and mix them with creamy egg mass, thus forming a dough.
• 
  Now we take the baking dish. We put special paper on the bottom, on top of which we pour the dough and level it according to the diameter of the mold.
• 
  We put the form in the oven. We will bake the cake for about 20 minutes, the temperature should be 200 degrees.
• 
  At this time, fill the gelatin with water at room temperature (125 ml). Leave it to swell.
• 
  When the cake is baked, take it out of the mold and remove the adhering pieces of paper.
• 
  Now let's prepare the cream. Take a deep bowl and put butter (160 g) in it, and beat at high speed with a mixer. We add condensed milk to it (we do not introduce everything at once, but gradually). We continue to whisk.
• 
  Transfer the gelatin to a saucepan, add sugar and place on the stove. We heat the mixture to 60 degrees and let it cool.
• 
  Beat the egg whites in a separate container with a mixer. Add sugar, vanillin to them, and then add gelatin. And we continue to whisk.
• 
  Combine butter cream with protein and beat them at a lower speed with a mixer.
• 
  Cut the cake in half with a large knife so that we get two thinner cakes.
• 
  Put the first cake in the mold. Put some of the soufflé cream on top of it. We cover it with the 2nd cake. And put the souffle again. In this form, we send the cake to the refrigerator for about 2 hours.
• 
  Mix sugar (40 g) and cream in a saucepan. We put on the stove and hold until the sugar dissolves. Put chocolate in another container, fill it with ready-made cream and also put it on the stove. We are waiting for the chocolate to melt, do not forget to stir. At the end, add butter (30 gr.). And keep it on the stove for another 5 minutes.
• 
  We take out the cake from the refrigerator, fill it with icing. And set back for 1.5 hours so that the icing hardens.

Ready! You can go to the table! Bon Appetit!

Bird's milk with gelatin at home

Cake Bird's milk with gelatin at home - the most delicate soufflé on an airy sponge cake, covered with thick dark chocolate! This delicacy, originally from the USSR, is still popular today. For many, this is a favorite dessert since childhood. Indeed, this taste has little to compare! Try it!

Servings: 6

Cooking time: 5 o'clock

Ingredients:

• Wheat flour - 240 gr.
• Eggs (protein) - 2 pcs.
• Eggs (yolk) - 2 pcs.
• Butter (butter) - 350 gr.
• Sugar - 560 gr.
• Citric acid - ½ tsp
• Gelatin - 10 gr.
• Condensed milk - 100 gr.
• Vanillin - 1 gr.
• Chocolate - 100 gr.
• Water - 150 gr.

Cooking process:

1. For a biscuit, mix soft butter (100g) with sugar (100g). Beat the mass until it becomes homogeneous. Add 1 yolk and continue to beat. Then add another yolk and flour. Beat the dough all the same.
2. Take a baking dish and cover it with baking paper. Already spread the dough on paper, level it along the diameter of the bottom and put it in the oven for 20 minutes.
3. Take the finished cake out of the mold, let it cool and cut it in half lengthwise to form two identical biscuit cakes.
4. We combine water with gelatin, wait 20 minutes for it to swell. Then we put on the stove and keep on fire until the gelatin dissolves. We cool it down.
5. Beat egg whites with sugar. When foam starts to form, add citric acid. We continue to beat until the mass thickens. Pour gelatin into the ready-made protein cream and beat again.
6. Butter (200 gr.). put in a deep bowl. We put condensed milk and vanillin on it. Beat everything with a mixer.
7. Combine two creams (creamy and protein) in one bowl and mix well.
8. Place one half of the cake back into the mold. Pour exactly half of the cream into it, level it and cover with the second half, pour out the second part of the cream. Put the cake in the refrigerator to freeze (for 2-3 hours).
9. At this time, melt the chocolate in a saucepan with the remaining butter (60 gr.).
10. We take the cake out of the mold, decorate it with icing and put it in the cold for another half hour.

Bon Appetit!

Step by step cake recipe ptandwhose milk is agar-agar

Cake Bird's milk with agar-agar is a delicious plant-based Soviet dessert. Agar-agar is an excellent analogue of gelatin, soufflé prepared on its basis just melts in your mouth! It is impossible to tear yourself away from such a delicacy!

Servings: 8

Cooking time: 6 o'clock

Ingredients:

Biscuit:

• Flour - 110 gr.
• Butter - 100 gr.
• Egg yolks - 2 pcs.
• Granulated sugar - 100 gr.

Souffle:

• Egg whites - 2 pcs.
• Sugar - 450 gr.
• Butter - 200g.
• Condensed milk - 100g.
• Agar-agar - 4 gr.
• Lemon juice - 1 tsp
• Water - 140 ml.
• Vanillin - 2 gr.

Glaze:

• Chocolate (bitter) - 120 gr.
• Butter - 50 gr.

Cooking process:

1. Beat the eggs carefully so that the whites and yolks do not mix. Pour the proteins into a glass and put them in the refrigerator. Pour the yolks into a separate bowl.
2. Butter (100 gr.) You need to melt a little so that it is soft. We mix it with 100 gr. Sahara. And beat with a mixer until soft puree.
3. Add 2 yolks to the mass and add flour, continue to beat the mixture until a homogeneous dough is formed.
4. We take special baking paper, put it in a baking dish, and spread the biscuit dough on it in an even layer. We put a baking sheet in a heated oven (200 C) and bake for 20 minutes.
5. We take the finished biscuit out of the oven and cool it, cut it in the middle lengthwise into 2 cakes.
6. Soak agar-agar in a glass of water. Let it swell for several hours.
7. Combine butter (200 gr.) In a bowl with condensed milk and a pinch of vanillin. Beat well with a mixer to get an airy, fluffy mass.
8. Transfer the swollen agar-agar to a small saucepan, put it on the stove, bring the mixture to a boil and cook for another minute. During this time, the agar-agar will dissolve.
9. Beat egg whites together with sugar with a mixer at high speed until thick cream (should not drain from the attachment!). Add lemon juice and mix again.
10. Put the condensed milk cream into the protein cream and beat with a mixer, add agar-agar and beat again.
11. Put one cake in the mold, put ½ part of the soufflé on top of it and cover it with the second cake. We spread the remaining soufflé. We send the form in the cold for 2 hours.
12. Break the chocolate into pieces, put it in a saucepan with butter (50g) and heat it over low heat.
13. When the soufflé has frozen, remove the cake from the refrigerator, pour it over with icing. And we give a couple more minutes for it to freeze.

Bon Appetit!

A simple and delicious recipe for Bird's milk with semolina and lemon

Cake Bird's milk with semolina and lemon is a very tasty version of the popular Soviet dessert! The delicate texture of the filling combined with the aromatic biscuit is just an incredible delight! This is an insanely delicious and satisfying dessert! With such a delicacy, any tea party will turn into a holiday!

Servings: 10

Cooking time: 2 hours

Ingredients:

• Granulated sugar - 200g.
• Butter - 280 gr.
• Flour - 160 gr.
• Vanillin - a pinch
• Egg - 4 pcs.
• Baking powder - 12 gr.
• Cocoa - 40 gr.
• Lemon - 1 pc.
• Semolina - 5 tbsp.
• Salt pinch
• Milk - 500 ml.
• Chocolate - 200 gr.
• Vegetable oil - for baking

Cooking process:

1. Break eggs in a deep container and mix them with sugar, salt and a pinch of vanillin. Beat the whole mass until it becomes lush and half increases in volume.
2. In another bowl, beat soft butter (100g) with a mixer, add flour and baking powder to it. We continue to beat the mass, after which we combine it with the egg mixture and mix.
3. Divide the finished dough into 2 parts. Into one we add cocoa powder. Stir. We will bake two cakes.
4. Lubricate the baking dish with vegetable oil. Spread the first dark cocoa crust in an even layer, put in the oven for 10 minutes. We take out, take out the finished cake from the mold. Grease the mold with butter again and spread the dough for a light crust. We send it to bake for 10 minutes.
5. Preparing the cream for the cake. Put the milk in a saucepan on the stove, when it boils, add the semolina, mix and add sugar (to your taste). Cook until the mass thickens.
6. We wash the lemon and cut off the skin from it. Squeeze out the juice.
7. Put soft butter (130 gr.) In a bowl, beat it together with lemon juice. Add semolina and beat the mixture with a mixer.
8. Put a dark cake in a baking dish on the bottom, put the entire creamy mass on top of it in an even layer and cover it with a light cake. We put the cake in the refrigerator for 1.5 hours.
9. Put the chocolate in a saucepan along with a piece of vegetable oil. We drown the chocolate and fill the top of the cake with the resulting icing. Let the glaze freeze in the refrigerator for about half an hour.

Serving on the table! Bon Appetit!

How to make Bird's milk cake without baking?

No baked bird's milk cake is an easy and airy recipe for a delicious dessert. It will not be difficult to prepare it, but the pleasure from it is beyond words. The most delicate soufflé made from condensed milk just melts in your mouth! Such a delicacy will drive even a gourmet crazy!

Servings: 4

Cooking time: 2 hours

Ingredients:

• Eggs (protein) - 4 pcs.
• Sugar - 175 gr.
• Gelatin - 10 gr.
• Butter - 85 gr.
• Condensed milk - 125 gr.
• Cookies - 300 gr.
• Water - 300 ml.
• Sour cream - 100 gr.

Cooking process:

1. We rub the cookies on a grater or grind them into crumbs with a blender.
2. Let the butter soften at room temperature. We transfer it to a deep bowl and beat with a mixer, add condensed milk to it and continue to beat.
3. Pour the gelatin into an enamel container, fill it with water and let it swell.
4. We put gelatin on the stove, heat it up and keep the container on fire so that the gelatin is completely dissolved. We cool it down.
5. Whisk the protein with sugar (125 gr.) Until thick cream. Add butter and condensed milk cream to it, mix. Add gelatin and beat with a mixer.
6. We take a baking dish. We line it with baking paper, so that it is easier to get the cake out of the mold later. And spread the soufflé in an even layer. We send it to the refrigerator for 1.5 hours.
7. We take out the cake and take it out of the mold onto a plate.
8. Mix sour cream with sugar (50 gr.) And cookie crumbs. Lubricate the top and sides of the finished cake with it.

Bon Appetit!

Bird's milk cake recipe from Emma's grandmother

Cake Bird's milk recipe from Emma's grandmother is a famous delicacy prepared according to a traditional recipe, a delicate dessert with an airy light soufflé. It is a divine taste that will turn your tea drinking into a celebration!

Servings: 6

Cooking time: 4 hours 30 minutes

Ingredients:

Dough:

• Flour - 250 gr.
• Yolk - 7 pcs.
• Sugar - 125 gr.
• Butter - 100 gr.
• Vanilla sugar - 1 tsp
• Baking powder - 1 tsp

Souffle:

• Proteins - 7 pcs.
• Gelatin - 20 gr.
• Granulated sugar - 250 gr.
• Butter - 170 gr.
• Condensed milk - 250 gr.
• Citric acid - ¼ tsp

Glaze:

• Chocolate - 100 gr.
• Cream - 180 gr.
• Butter - 30 gr.
• Sugar - 30 gr.

Cooking process:

1. Separate the yolks from the whites. We put the proteins in the refrigerator. And mix the yolks with 125 gr. sugar and vanilla sugar, add 100 gr. soft butter and beat with a mixer until whole fluffy mass.
2. Mix flour with baking powder, add protein mass to them and knead the dough with a fork.
3. Lubricate the form with vegetable oil and spread the dough in an even layer and put in the oven. We bake the biscuit for about 20 minutes. We check the readiness with a toothpick.
4. Take the finished biscuit out of the mold and let it cool.
5. Pour gelatin into a small saucepan and fill it with water (200 ml). We leave it to swell.
6. Beat soft butter at high power with a mixer. Without stopping whipping, we introduce condensed milk. We mix.
7. Add 125 gr. To gelatin. granulated sugar. We put the gelatin on the stove, heat it up and keep the container on fire so that the gelatin is completely dissolved. We cool it down.
8. 7 proteins are mixed with 125 gr. sugar and beat until dense, thick consistency. Add citric acid. We introduce cold gelatin. Beat again.
9. Add the buttercream and beat again with a mixer.
10. Cut the finished biscuit with a large knife lengthwise into two equal halves so that 2 biscuits come out.
11. Put the first one in a baking dish and put half of the whole cream on top. We level it. Put in the second biscuit and lay out the rest of the cream. We put in the refrigerator for 3 hours.
12. We melt the chocolate with butter, pour in the cream and add sugar. We warm for another 1 minute.
13. Lubricate the cake with chocolate on all sides. We put in the refrigerator for half an hour.

Bon Appetit!

Armenian recipe for making Bird's milk

The Armenian recipe for poultry milk is a traditional delicacy of the festive table. The subtleties of its preparation are passed down from generation to generation. It is not at all like the classic version of the cake, but insanely delicious. Soft with a rich taste, it is impossible to tear yourself away from it!

Servings: 6

Cooking time: 4 hours

Ingredients:

Cake:

• Flour - 150 gr.
• Butter - 100 gr.
• Granulated sugar - 220 gr.
• Egg - 2 pcs.
• Milk - 55 gr.
• Honey - 200 gr.
• Soda - 1 tsp

Cream:

• Milk - 500 ml.
• Sugar - 440 gr.
• Vanillin - 3 tablespoons
• Butter - 200 gr.
• Cognac - 20 ml.

Glaze:

• Chocolate (bitter) - 100 gr.
• Milk - 50 gr.
• Cocoa - 20 gr.
• Butter - 35 gr.

Cooking process:

1. For the dough, mix soft butter, granulated sugar (220g) in a deep container, stir the honey. We put on a water bath. When the mass is slightly melted, add milk and eggs to it. We mix. The mass should begin to foam slightly.
2. Remove the container from the stove, add flour and knead the dough.
3. Sprinkle flour on the table, spread the dough and divide it into 6 parts.
4. Roll out each part in a rectangle and bake on baking paper in the oven for 7-10 minutes.
5. Let's start with the cream. Mix three tablespoons of flour and sugar. Pour in milk and add vanillin, mix. We send the mass to the stove and bring it to a boil. To thicken the mass, heat it for another 5 minutes. Remove and cool.
6. Beat the soft butter with a mixer. Stir in a mass of flour and milk to it, add brandy and beat again.
7. We spread one cake and grease it well with part of the cream.Cover it with a second cake and coat it again with cream. We do this with all the cakes. We put in the refrigerator for 5-6 hours.
8. Put chocolate, milk, cocoa and butter in a saucepan. We send it to the stove, stir until a homogeneous glaze is formed.
9. Grease the finished cake with chocolate and let it freeze.

Bon Appetit!

Diet Cake Recipe Sugar-Free Bird's Milk

Bird's Milk Cake Diet Recipe is an easy, low-calorie and incredibly tasty dessert. Delicate soufflé based on protein cream and sugar substitute simply melts in your mouth and does not harm your figure at all. Indulge in incredible sweetness!

Servings: 10

Cooking time: 4 hours

Ingredients:

Glaze:

• Cocoa - 3 tsp
• Milk (0.5% fat) - 100 ml.
• Powdered milk (skim) - 1 tbsp.
• Egg yolks - 1 pc.
• Sweetener - 3 tablespoons
• Vanillin - a pinch

Souffle:

• Egg whites - 4 pcs.
• Agar-agar - 2 tsp
• Milk (0.5%) - 300ml.
• Citric acid - ½ tsp
• Sweetener - 4 tablespoons
• Water - 200 ml.

Biscuit:

• Powdered milk (skim) - 2 tbsp.
• Eggs - 2 pcs.
• Baking powder - ½ tsp
• Vanillin - a pinch
• Sweetener - 3 tablespoons
• Starch - 2 tablespoons

Cooking process:

1. We break the eggs and separate the yolks from the whites. Grind the yolks with sweetener.
2. Beat the whites with a mixer until thick foam.
3. Combine yolks and whites together, stir.
4. Add starch, vanillin and milk powder. Knead the dough.
5. Grease the baking dish with vegetable oil. Pour the dough into it and put it in the oven for 15-20 minutes. Let the cake cool.
6. Let's prepare the icing. In a small saucepan, combine all the necessary ingredients, put on the stove and cook over low heat, not bringing it slightly to a boil.
7. Grease the cake with 2-3 tablespoons of glaze, leave the rest to decorate the cake.
8. Fill the agar-agar with water and let it swell. Then we put it on the stove and wait for the mass to completely dissolve.
9. Beat the whites with a mixer in a deep container, when they become a stable foam, add citric acid to them and add granulated sugar. Mix, pour in agar-agar and beat again.
10. Put the sponge cake, greased with icing, into the mold again, pour out the finished soufflé and level it. Pour the remaining glaze on the top. We put the cake in the refrigerator for 2-3 hours.

Bon Appetit!

Delicious cake Bird's milk with condensed milk

Cake Bird's milk with condensed milk is a famous Soviet dessert prepared according to a traditional recipe. Soufflé of the most delicate texture, fragrant crust and real glaze - its taste is beyond words! A real delicacy of the gods!

Servings: 8

Cooking time: 4 hours

Ingredients:

Cakes:

• Flour - 150 gr.
• Eggs - 2 pcs.
• Butter / Margarine - 100 gr.
• Sugar - 100 gr.
• Vanilla sugar - 1 pc.

Cream:

• Proteins - 5 pcs.
• Granulated sugar - 250 gr.
• Condensed milk - 200 gr.
• Gelatin - 20 gr.
• Citric acid - ¼ tsp
• Water - 200 ml.

Glaze:

• Chocolate - 100g.
• Cream - 6 tablespoons
• Butter - 15 gr.

Cooking process:

1. Soften the butter at room temperature. Knead it with a fork along with sugar (including vanilla sugar), add eggs and flour. Knead the dough.
2. Grease the baking dish with oil. We spread the dough and level it according to the diameter of the mold.
3. We put in the oven and bake for 15-20 minutes. Cut the finished cake into 2 parts. Each cake should be 1.5 - 2 cm thick.
4. Soak gelatin in a mug in water. When it swells, we send it to the stove, heat it up and keep it on fire so that the gelatin is completely dissolved. We cool it down.
5. Beat the whites with sugar until a dense thick foam, so that it does not drip. Add citric acid and gradually pour in cold gelatin, beat with a mixer.
6. Whisk soft butter in a separate bowl, add condensed milk to it and beat again.
7. Now we combine two cream mixtures together and knead the soufflé with a mixer.
8. Put one cake back in the baking dish, spread half of the soufflé on it in an even layer, cover it with the second cake and put the soufflé again. We put the cake in the refrigerator for about 3 hours.
9. Let's make the icing for now.Mix all the ingredients (chocolate, cream and butter) in a small saucepan or turk, put in a water bath and, stirring, cook until the mixture becomes homogeneous.
10. We take out the cake from the refrigerator, pour over the top, and also grease the sides with icing. Put it back in the cold so that the icing hardens.

Bon Appetit!

Andy Chef's Simple Bird's Milk Recipe

Bird's milk cake recipe from Andy Chef is a popular Soviet dessert from a culinary guru. Moderately sweet, not greasy and insanely tender - such a delicacy will not leave anyone indifferent! Cooking is easy, you just need a little patience. And the guests will not be able to resist your skill!

Servings:8

Cooking time: 3.5 hours

Ingredients:

Cakes:

• Flour - 140 gr.
• Butter - 100 gr.
• Eggs - 2 pcs.
• Sugar - 120 gr.

Souffle:

• Protein - 2 pcs.
• Sugar - 330 gr.
• Agar-agar - 5 gr.
• Water - 140 ml.
• Butter - 100 gr.
• Condensed milk - 120 gr.

Glaze:

• Chocolate (white) - 180 gr.
• Cream - 180 gr.
• Butter - 50 gr.

Cooking process:

1. Put the soft butter in a deep bowl and beat with a mixer at high speed together with 100 gr. Sahara.
2. We drive eggs into the mixture, mix, then add flour and beat the dough again with a mixer.
3. Put baking paper on a baking sheet and spread half of the dough mass on it, forming a circle with a diameter of about 20 cm from it, and the thickness of the cake should be somewhere around 1.5 cm. Next we lay out 2 such cake layers.
4. We put the baking sheet in the oven and bake the cakes for 15 minutes. to a golden hue.
5. Cut the finished cakes with a knife, leveling the edges and removing extra millimeters so that the cakes are the same size.
6. Fill the agar-agar with water and soak for 15 minutes. We put it on fire until it is completely dissolved.
7. Beat the whites together with the sugar until a dense foam is formed. Pour gelatin into it and beat again.
8. Combine butter with condensed milk and beat with a mixer at maximum speed. Combine the mass with proteins, beat until smooth, forming a soufflé.
9. Now let's take a baking dish. Put the first cake in it, put ½ part of the soufflé on top of it, cover it with the second cake and repeat the soufflé layer again. We put the cake in the refrigerator for 2 hours.
10. Let's prepare the icing. In a small saucepan, mix white chocolate and butter, heat them in a water bath, then add cream, stir and keep in a water bath for another 3-5 minutes.
11. We take out the cake from the mold, grease the top and sides with icing. We put in the refrigerator until the glaze hardens.

Bon Appetit!