"Bird's Milk" (cake) according to GOST: recipe, composition and features of cooking

In the late 70's, the cake "Bird's Milk" suddenly suddenly became the most popular cake in the USSR. Since the morning, the restaurant "Prague" gathered dozens of people who wanted to buy it. In those years, the recipe was kept in the strictest secrecy, but today everyone can cook the most legendary cake "Bird's Milk", which today can hardly be found in stores.

History of creation

Light saw the cake "Bird's Milk" thanks to the legendary confectioner of the restaurant "Prague" - Vladimir Guralnik. He literally revolutionized the world of cooking, because he started using agar-agar, and nobody used it in this sphere before. Today agar-agar is very widely distributed in cooking, for example, new-fashioned molecular cuisine is impossible without the use of agar-agar.

The history of the cake begins with the fact that the Czechoslovak candy "Ptasye Mleczko" was tried by the minister of the food industry and instructed to prepare something similar, but according to a new recipe. It was then that they came up with candies "Bird's Milk" on gelatin. These sweets served as a prototype for the famous cake. Over this cake Guralnik and his team worked for several months. Vladimir wanted that the dough was not an ordinary biscuit, but completely new. Then they created a dough, something like a dough for cupcakes.

Title History

Quite an original name was cake "Bird's Milk." The cake according to GOST was named so in honor of the sweets, which served as the basis for its preparation. And candy so named in honor of Czechoslovak sweets "Ptasye mlechko." According to an ancient legend, bird's milk is the most real miracle, the greatest wealth. This is exactly what the birds of paradise fed their chicks .

Cakes for cake "Bird's milk"

The recipe for the cake "Bird's Milk" recommends to start the procedure with the preparation of the cake. There are several options of cakes for this dish.

The classic cake for the cake was invented by Guralnik himself. Today, it is used less and less often, but they have not forgotten at all. The classic cake looks very much like a dough for a cupcake and is prepared almost according to the same recipe. For the cake "Bird's Milk" it is necessary to prepare two layers of dough. For one layer it will be necessary (on a shape with a diameter of more than 26 cm):

• 100 grams of sugar;
• 100 grams of melted butter;
• 2 eggs;
• 150 grams of sifted flour;
• Vanillin to taste.

In order to prepare the cake, you must:

1. Beat melted butter with sugar. In order for the oil to become thoroughly melted and softened, it is necessary to pull out their refrigerator 2 hours before cooking. If you do not have two hours, you can cut the oil in very small pieces and leave it on the board for 10 minutes. During this time it will have time to melt it up. Mix butter and sugar with a mixer at medium speed.
2. Add vanillin and eggs to the mass, whisk until cooked.
3. Pour the sifted flour, beat for 2-3 minutes, and then knead with a spoon until cooked.

The dough is ready! Now it is necessary to put it in a spoon into a split baking dish and put it in a preheated oven to 230 degrees. Bake for about 8-10 minutes.

Recipe for the cake "Bird's Milk" according to GOST

After you have prepared the cakes, you can start cooking the cake "Bird's Milk". The cake is prepared according to GOST about 2 hours. In order to make a souffl, the following ingredients will be needed:

• 2 egg whites;
• 4 grams of agar-agar soaked in 150 ml of water;
• 450 grams of sugar;
• 1 teaspoon of citric acid;
• 200 grams of oil;
• 150 grams of condensed milk (can be used and boiled);
• Vanillin to taste.

It is not easy for the first time to correctly prepare a soufflé, because a lot of pitfalls have a cake "Bird's Milk". A classic recipe according to GOST provides for soaking agar-agar, and then heating it to a certain temperature. To prepare soufflé, you need:

1. Beat butter and condensed milk, add vanillin.
2. Water with agar-agar should be left for several hours. Then in a saucepan with a thick bottom bring the agar-agar with water to a boil, constantly carefully stir with a spatula. Boil for a minute, then pour all the sugar and start stirring. On medium heat, bring sugar with water and agar to a boil, as soon as the mass is doubled, remove from heat. If there is a thread behind the scapula, the syrup is ready.
3. Leave the syrup for 10-15 minutes.
4. Beat the protein in a deep bowl, pour in citric acid and whisk for another 5 minutes.
5. With a thin trickle, pour the syrup into the bowl, whisking constantly. After adding all the syrup, the mass should increase severalfold in volume. It is necessary to whip the souffle to a very dense state.
6. In the soufflé, add whipped butter and condensed milk (step 1), whisk for several minutes.

Then in a split cake form, put one cake. Pour half of the souffle, place another cake on top, pour out the other half of the souffle. Set it to freeze for several hours in the refrigerator "Bird Milk". Cake according to GOST is ready!

Recipe with gelatin

Cake "Bird Milk" according to GOST with gelatin is more popular today, as it is rather difficult to find agar-agar. But with a gelatin cake does not look like the one that was once cooked in the restaurant "Prague". Rather, it will resemble candy.

In order to make a cake with gelatin, you can use the recipe for agar, but replace it with 20 grams of gelatin. It is also worth dousing for several hours in 150 ml of water.

It is worth considering that the cake with gelatin freezes for several hours longer than with agar-agar.

Recipe with Vodka

Cake "Bird Milk" according to GOST with vodka is not very popular today, but it turns out very tasty.

Ingredients for souffle:

• Low fat cottage cheese - 250 g;
• Eggs - 3 pieces;
• Vanilla - to taste;
• Grated zest of 1st lemon;
• Cherry vodka - 30 ml;
• Sugar - 80 g;
• Fresh cherries - 20 pcs .;

In order to prepare a souffle, you must:

1. Beat low-fat cottage cheese, egg yolks, vanilla.
2. Pour grated lemon zest, and pour cherry vodka. Mix thoroughly.
3. Beat egg whites in another cup, add sugar. Proteins with sugar to slightly add to the curd mass, whisk thoroughly.
4. Clean out the stems from the bones. You can cut the cherries in half.
5. Plug the mold to fill the souffle, add the cherries. Put the oven in the preheated oven to 220 degrees for 25 minutes.

There is also such an unusual recipe for the cake "Bird's Milk". Cake according to GOST is ready! When serving the souffle on the table, you can pour cherry or chocolate syrup on top .

Color cake with three layers

Cake "Bird's Milk" (GOST USSR) was originally a classic white cake. Today, confectioners and housewives are trying to change recipes and introduce something new. For example, it became fashionable to cook "Bird Milk" from three layers instead of two or one. To do this, use three different colors souffle. Cooked according to the classic recipe, the souffle is laid out in three cups, each is supplemented with a gel food coloring. The cake is very interesting to look at, and the taste is almost the same, except that the test is slightly more.

How to decorate

Chocolate glaze most often decorated cake "Bird's Milk" according to GOST. Soviet public catering did not know either mastic, marzipan, or marshmallow. But today grocery and confectionery shops offer a huge number of jewelry for confectionery. Therefore, even a homemade cake can look like a restaurant cake.

• Decoration with chocolate icing and marshmallow. Preheat 190 ml of cream and sugar in a saucepan until the sugar is completely dissolved. Remove from heat, add pieces of dark or milk chocolate, and then stir until the chocolate turns into a liquid mass. Add 30-40 grams of butter, stir for a few more minutes. Leave the icing for 5 minutes to cool down, pour the cake with glaze. Put in the refrigerator for 15 minutes, sprinkle with small marshmallow marshmallows. Remove to refrigerator before freezing.

• Cake decoration with mastic. Mastic today is widely used in confectionery business. After all, you can mold everything from it! 1 kg of white mastic can cost about 300-400 rubles. To cover a cake with a diameter of 26-28 cm with a thin layer (it needs to be rolled thin enough that it does not spoil the taste of the cake), it will take about 400-700 grams. Mastic can be painted with a gel color, and you can buy already a color. Cakes with such coating are usually decorated with edible spangles and sprinkles. In order to glue them, you need to use a special confectionery glue.

When decorating a cake, it is important to show imagination. You can inspire them with pictures from culinary magazines, books, etc.