Aquafaba "Bird's Milk" Cake (Ptichye Moloko)
A recipe for a delicious homemade cake with no eggs or milk! "Bird's milk" made with aquafaba is a worthy stand-in for the classic dessert, minus the eggs and dairy. It's perfect for vegans and vegetarians, anyone observing a fast, or anyone who avoids animal products. The aquafaba soufflé turns out incredibly light and airy, and the tender sponge underneath only sets off its flavor.
savule
Recipe author
Aquafaba Bird's Milk Cake (Ptichye Moloko)
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
3 g
Fats 19 %
10 g
Carbohydrates 76 %
41 g
267 kcal
GI:
7
/
0
/
93
- Make the sponge layer. First, preheat the oven to 350°F (180°C). Sift the flour into a bowl, add the baking powder for lift, and mix well. Make a small well in the center and pour in the water and vegetable oil (any neutral, mild-smelling oil). Add the sugar and mix everything together thoroughly, working it into a batter a little thicker than heavy sour cream — a mixer makes this easy. Pour the batter into a springform pan lined on the bottom with a round of parchment. Bake in the preheated oven for about half an hour, checking for doneness with a wooden skewer. 2. Next, whip the aquafaba with sugar. Aquafaba is simply the liquid from cooked (or canned) chickpeas or beans — strain it to remove any bits of bean and chill it. Pour it into the bowl of a mixer or food processor and beat until it forms a thick, white mass; this takes a while, around 20 minutes. Toward the end, gradually add the sugar and keep beating on high speed until it's fully dissolved. 3. Make the syrup. Soak the agar-agar in the water (you can use fruit juice instead) and let it stand for half an hour to swell. Transfer the swollen agar-agar to a saucepan and warm it over low heat. Add the sugar and cook, stirring constantly, until it just comes to a boil. Take it off the heat, stir in the lemon juice, and the syrup is ready. 4. Make the soufflé. Pour the hot syrup into the whipped aquafaba in a thin stream — it works best to pour it right under the running beaters while you mix until smooth. 5. Assemble the cake. Spoon the whipped soufflé over the baked sponge in the springform pan. Tap and shake the pan gently from side to side so the soufflé settles evenly. Refrigerate for at least a couple of hours, until the soufflé is fully set. Before serving, decorate however you like — as in the photo, with fresh strawberries or other berries — or take the classic route and top it with chocolate glaze. Enjoy!
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Agar-agar - 301 kcal/100g
- Aakwafaba - 84 kcal/100g
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