Bird's milk cake with cocoa

Bird's milk cake with cocoa - a sweet gift for loved ones

Cooking is an art that allows us to express our feelings and create memories. Today, I will share a recipe for bird's milk cake with cocoa, a refined dessert that is perfect for both girls and boys. This cake, with its gift-like appearance, is ideal for bringing a smile to the faces of our loved ones, just as I did for my father. We will explore each step of the preparation, providing you with useful tips and captivating details.

Preparation time: 30 minutes
Baking time: 15 minutes
Cooling time: 2-3 hours
Total: 3-3.5 hours
Number of servings: 8-10

Ingredients for the base:
- 3 large eggs
- 3 egg yolks
- 125 g sugar
- 60 g flour
- 110 g starch
- A pinch of salt

Ingredients for the cream:
- 300 g sugar
- 10 eggs (8 yolks and 2 whites)
- 40 g gelatin
- 150 ml water
- 300 g butter (at room temperature)
- 1 tablespoon flour
- 200 ml boiled and cooled milk
- 5 tablespoons cocoa
- 2 packets of vanilla sugar

Ingredients for greasing the base:
- 150 g chocolate candies with dried plums (Chisinau Evening)

Ingredients for decoration:
- 100 g dark chocolate (for chocolate ribbons)

The history of the dessert

Bird's milk cake is a classic dessert that has been cherished by generations. This recipe is a perfect combination of fluffy base and fine cream, based on milk and eggs, ingredients that have been used in cooking throughout time. In culinary tradition, the cake symbolizes joy and celebration, being a common dessert at various festive occasions. The addition of cocoa in this recipe brings a touch of refinement and a unique taste.

Preparing the cake

1. Preparing the base
Start by preparing the base. In a heat-resistant bowl, combine the whole eggs, egg yolks, a pinch of salt, and sugar. Place the bowl over a pot of hot water (bain-marie) and continuously stir until the mixture reaches a temperature that is bearable to the skin, about 45-50 degrees Celsius. This step is essential for achieving a fluffy texture.

2. Creating the composition
After removing the bowl from the heat, mix the composition with a mixer until it becomes a smooth and homogeneous cream. Sift the flour and starch separately, then gradually add them, carefully mixing with a wooden spatula to avoid lumps.

3. Baking the base
Preheat the oven to 200 degrees Celsius. Grease a 23 cm baking pan with butter and line the bottom with parchment paper, ensuring the paper is only on the bottom. Grease the paper with butter and lightly flour it. Pour the batter into the pan and bake for 15 minutes. After baking, let the base cool, then cut it horizontally in half.

4. Preparing the cream
Start with the gelatin: soak the gelatin in 150 ml of warm water for 30 minutes. In another bowl, mix the egg yolks with 150 g of sugar. Add 200 ml of milk and a tablespoon of flour, mixing everything well. Place the composition over a bain-marie and, stirring continuously, bring to a boil until it thickens. Once cooled, add the butter and vanilla sugar, mixing until creamy.

5. Egg white foam
Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add the sugar while continuing to mix. Incorporate the melted gelatin (heated in a bain-marie) into the egg white foam. Combine the two compositions, being careful not to lose the air from the egg white foam.

6. Adding cocoa
Divide the cream into two equal parts, and in one of them, add 5 tablespoons of cocoa. Ensure the gelatin is well incorporated. Reserve about 300 ml of the cocoa cream for glazing the cake.

7. Assembling the cake
Place one part of the base on a platter, spread it with a layer of melted chocolate candies with dried plums, then pour the bird's milk cream, alternating spoonfuls of white cream and cocoa cream until the composition is finished. Place the second part of the base on top and refrigerate the cake for 2-3 hours to firm up.

8. Glazing the cake
After the cake has firmed up, remove it from the mold. Heat the reserved cream over a bain-marie until it becomes fluid and add cocoa until you achieve the desired color. Pour the glaze from the center towards the edges, ensuring to cover the sides of the cake as well.

9. Decorating the cake
For decoration, melt the dark chocolate and use it to create chocolate ribbons. Cut the parchment paper into strips of 2.5 cm and 22 cm in length. Brush each strip with melted chocolate and fold them in half, sticking the ends together. Once they have dried, remove the paper and form a bow in the center of the cake. Add a smaller circle of ribbon to complete the decoration.

Serving suggestions

Bird's milk cake with cocoa is served with a berry sauce or a scoop of vanilla ice cream, bringing a note of freshness and a combination of textures. It can be accompanied by a cup of coffee or a flavored tea, creating an unforgettable culinary experience.

Nutritional benefits

This cake is not only delicious but also packed with nutritious ingredients. Eggs provide quality protein, while butter and dark chocolate bring healthy fats. Gelatin contributes to joint health, and cocoa is a powerful antioxidant, beneficial for the heart.

Frequently asked questions

1. Can I replace the eggs with something else?
Unfortunately, eggs are essential for the texture and structure of this cake. However, you can experiment with egg alternatives, but the final result may vary.

2. What can I use instead of gelatin?
If you prefer a vegetarian option, you can use agar-agar, making sure to follow the preparation instructions.

3. How can I make the cake less sweet?
For a more balanced taste, reduce the amount of sugar in the cream or use dark chocolate with a higher cocoa percentage.

In conclusion, bird's milk cake with cocoa is a perfect choice for any special occasion. With a little patience and attention to detail, you will achieve a dessert that will impress everyone. So, put on your chef's attire and let's enjoy this wonderful recipe!

 Ingredients: Base: 3 large eggs, 3 egg yolks, 125 g sugar, 60 g flour, 110 g starch, a pinch of salt. For the cream: 300 g sugar, 10 eggs, 40 g gelatin, 150 ml water, 300 g butter, 1 tablespoon flour, 200 ml boiled and cooled milk, 5 tablespoons cocoa, 2 packets of vanilla sugar. For greasing the base: 150 g chocolate candies with dried plums (evening Chisinau). For decoration: 100 g dark chocolate for chocolate ribbons.

 Tags:  delicious cookies cakes chocolate