Bird's milk cake
Bird's Milk Cake - A Delightful Dessert That's Easy to Make, with a Charming Flavor
I present to you a classic recipe, full of flavor and contrasting textures, that is sure to bring a smile to the faces of your loved ones: the "Bird's Milk Cake." This cake is a perfect combination of a fluffy sponge, a fine cream, and a chocolate glaze, all creating an elegant and delicious dessert. Whether you serve it for a special occasion or simply want to treat your family, this cake is the ideal choice.
Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 3 hours
Total: Approximately 4 hours
Number of servings: 10-12
Ingredients
For the Sponge:
- 3 eggs
- 4 tablespoons of flour
- 2 tablespoons of cocoa
- 1 tablespoon of oil
- 1 tablespoon of water
- ½ teaspoon of baking powder
- Sugar (approximately 150 g)
For the Cream:
- 5 eggs
- 125 ml of milk
- 2 tablespoons of flour
- 1 packet of gelatin
- 2 packets of vanilla sugar
- 1 teaspoon of vanilla essence
- 150 g of butter
- 200 ml of water
- 1 ½ cups of sugar (approximately 300 g)
For the Glaze:
- 150 g of milk chocolate
- 80 ml of liquid cream
- 1 tablespoon of butter
For Decoration:
- Whipped cream (optional)
A Brief History of the "Bird's Milk Cake"
The "Bird's Milk Cake" is a traditional dessert, beloved for its simplicity and refinement. Over time, it has been reinterpreted in numerous variations, but its essence remains the same: a cake that combines the delicate flavors of milk with the richness of chocolate and vanilla. Today, this recipe continues to be a favorite among dessert lovers.
Step by Step: Making the "Bird's Milk Cake"
Step 1: Making the Sponge
1. Separating the Eggs: Start by separating the egg whites from the yolks. Use a clean, dry bowl to avoid any contamination that could affect the egg whites.
2. Beating the Egg Whites: Beat the egg whites with a mixer on high speed until they become frothy. Gradually add the sugar, continuing to mix until you achieve a firm, glossy foam.
3. Adding the Yolks: Incorporate the yolks, one at a time, mixing well after each addition.
4. Dry Ingredients: Sift the flour, cocoa, and baking powder, then fold them into the egg mixture gently with a silicone spatula to avoid losing air.
5. Oil and Water: Finally, add the oil and water, mixing gently.
6. Baking the Sponge: Pour the mixture into a greased and floured baking pan. Bake in a preheated oven at 160 degrees Celsius for about 25 minutes or until a tester inserted in the center comes out clean. Let the sponge cool completely before continuing.
Step 2: Making the Cream
1. Separating the Eggs: As you did for the sponge, separate the egg whites from the yolks.
2. Mixing the Egg Whites: Beat the egg whites with ½ cup of sugar until they become a firm foam.
3. Mixing the Yolks: In another bowl, beat the yolks with 1 cup of sugar until they become a fluffy cream. Add the milk and flour, mixing well.
4. Thickening the Cream: Put the mixture over low heat, stirring constantly with a whisk until it thickens. This process may take a few minutes, but it is essential for a fine texture.
5. Hydrating the Gelatin: Hydrate the gelatin in 3 tablespoons of water for 3 minutes, then add the remaining water and dilute it in a double boiler.
6. Combining the Cream: Add the vanilla sugar and vanilla essence to the yolk mixture. Then, incorporate the cooled gelatin into the egg white mixture, adding it gradually in a thin stream. Combine the two mixtures gently to preserve the air.
Step 3: Assembling the Cake
1. Cutting the Sponge: Cut the sponge in half horizontally. Place the first half on a serving platter.
2. Adding the Cream: Pour the cream over the first half of the sponge, then cover with the second half.
3. Cooling the Cake: Cover the cake with plastic wrap and refrigerate for at least 3 hours to set.
Step 4: Making the Glaze
1. Melting the Ingredients: In a small saucepan, combine the chocolate, liquid cream, and butter. Heat over low and stir until you obtain a smooth glaze.
2. Cooling the Glaze: Let the glaze cool slightly before pouring it over the cake.
Step 5: Decorating
1. Glazing the Cake: Invert the cake onto a platter, then pour the chocolate glaze over the top.
2. Decorating with Whipped Cream: Use whipped cream to decorate the cake as desired. You can create flowers, swirls, or simply a beautiful edge.
Serving and Suggestions
The "Bird's Milk Cake" is served cold, perfect alongside a cup of coffee or tea. It is an elegant dessert that impresses with its appearance and taste. You can experiment by adding fresh berries or caramel sauce for an extra flavor boost.
Practical Tips
- Ingredients: Ensure all ingredients are at room temperature for a uniform texture.
- Gelatin: If you don’t have gelatin, you can use agar-agar as an alternative, but it will require adjustments in quantities and preparation method.
- Variations: For a tropical flavor, you can add a bit of citrus juice to the cream or use white chocolate instead of milk chocolate.
Frequently Asked Questions
1. Can I use another type of flour? Yes, you can use whole wheat or gluten-free flour, but the final texture may differ.
2. How can I store the cake? The cake keeps well in the refrigerator, covered, for 3-4 days.
3. Is it possible to freeze the cake? Yes, you can freeze the cake before adding the glaze. Make sure it is well covered to prevent freezer burn.
This "Bird's Milk Cake" will surely become one of your favorite recipes. Enjoy it with your loved ones and savor every bite!
Ingredients: sponge cake (you can use your favorite sponge recipe, I chose this one: 3 eggs, 4 tablespoons flour, 2 tablespoons cocoa, 1 tablespoon oil, 1 tablespoon water, 1/2 teaspoon baking powder. cream: 5 eggs, 125 ml milk, 2 tablespoons flour, one packet gelatin, 2 packets vanilla sugar, 1 teaspoon vanilla essence, 150 g butter, 200 ml water, one and a half cups sugar (200 ml cup). glaze: 150 g milk chocolate, 80 ml liquid cream, 1 tablespoon butter. decoration: whipped cream.
