Cake Bird

Step-by-step cooking

1. Step 1:

   

   First of all, it is necessary to prepare a sponge cake for the cake. To do this, combine the eggs with sugar and beat with a mixer into a fluffy foam.

2. Step 2:

   

   Then, stirring by hand, enter a hot mixture of milk and butter and a mixture of flour, soda and vanilla. Stir with a whisk until smooth. Pour the finished dough into a baking dish (18-20 cm). Put the mold in the oven, preheated to 180 degrees for 30-40 minutes.

3. Step 3:

   

   Cool the finished biscuit and cut it into 2 cakes.

4. Step 4:

   

   To prepare the souffle, soak the gelatin in 70 ml of cold water and let it stand for 20 minutes.

5. Step 5:

   

   Separately, add the egg whites to the whipping bowl. Beat them at maximum speed until fluffy and airy.

6. Step 6:

   

   At the same time, put 100 ml of water with sugar to warm and bring to a boil. Cook the syrup to a temperature of 110 degrees.

7. Step 7:

   

   Then, in the same way, while whipping the proteins, enter the sugar syrup in a thin trickle and continue whipping until the mass cools down, at least to a warm state.

8. Step 8:

   

   Heat a little milk in a ladle and dissolve the swollen gelatin in it.

10. Step 9:

    

    Mix the gelatin mass into the protein cream.

11. Step 10:

    

    Then add the soft butter.

12. Step 11:

    

    Pour in condensed milk. In the process, constantly stir everything so that all the added ingredients evenly interfere in the souffle.

13. Step 12:

    

    Prepare the ring for assembling the cake. Put one of the cakes on the bottom.

14. Step 13:

    

    Put half of the resulting souffle on top of the cake, then the second cake and the remaining souffle on top. Twist it a little, tap on the shape to get the extra air out. Put the mold in the refrigerator for a few hours or in the freezer. there it will freeze much faster.

15. Step 14:

    

    Remove the finished, frozen cake from the mold by walking in a circle with a sharp knife.

16. Step 15:

    

    For the glaze, melt the chocolate with cream and add a little butter. Leave the glaze on for a while so that it cools down to room temperature.

17. Step 16:

    

    Fill the finished cake with chocolate icing. Put it in the refrigerator so that the chocolate freezes. Then you can decorate the top to your liking, for example, sprinkle with grated white chocolate. Or you can not decorate. After all, the chocolate itself already looks very tasty! Have a nice tea party!