Bird's milk cake according to GOST

Step-by-step cooking

1. Step 1:

   

   To make a sponge cake, beat the egg with sugar. Then gently whisk in the flour and vanilla. Pour the finished dough into a baking dish (20cm) and put it in the oven, preheated to 180 degrees for 15 minutes.

2. Step 2:

   

   Cool the finished sponge cake and cut off the top of it. So that there is an upper porous part under the cake.

3. Step 3:

   

   Soak the sponge cake a little with water or sugar syrup. Put it in the cake assembly ring. Tighten the ring to the required diameter.

4. Step 4:

   

   For the souffle, first of all soak the gelatin and let it stand for 20 minutes so that it swells.

5. Step 5:

   

   Then separate the whites from the yolks. Whisk the whites into a fluffy stable mass.

6. Step 6:

   

   Simultaneously with whipping the proteins, put sugar and water on the fire. Bring to a boil and cook to 110 degrees.

7. Step 7:

   

   Then, with constant whipping, add the syrup to the proteins and whisk so that the mass cools down a little.

9. Step 8:

   

   Separately heat the cream to a hot state and dissolve the gelatin in them. Cool to room temperature.

10. Step 9:

    

    Prepare condensed milk and soft butter. Take care of the softness of the oil in advance and take it out of the refrigerator.

11. Step 10:

    

    In the protein mass, enter the creamy mass with gelatin, soft butter and condensed milk. Do not be alarmed if the mass will seem liquid. Thanks to gelatin, it will soon begin to thicken.

12. Step 11:

    

    As soon as the mass began to thicken, pour it into the prepared form on the biscuit. And immediately put the mold in the freezer. You can, of course, put it in the refrigerator, but in this case it will take longer to freeze. And the frozen cake will be more convenient to pour chocolate.

13. Step 12:

    

    Remove the frozen cake from the mold with a knife.

14. Step 13:

    

    For the chocolate glaze, pour the broken chocolate with cream and heat it so that the chocolate melts. Then remove from the heat and add the butter. Stir until the butter melts. Then cool the chocolate glaze to room temperature. To fill the cake, I make this design so that you can then collect the excess glaze. Fill the cake with chocolate and wait for the extra glass from the sides. As soon as the chocolate has stopped dripping, you can remove the cake.

15. Step 14:

    

    Let the chocolate freeze in the refrigerator and decorate the cake to your liking. Have a nice tea party!