Recipes Ptichye moloko | Birds milk cake 5 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: News updates from HT: Dust-laden winds blow over Delhi deteriorating air quality and all the latest news admin March 30, 2021 New Recipe: 5 Recipes For Easter Treats From All Around the World admin March 22, 2021 New Recipe: Popular muffin-tin scrambled eggs – The Record Herald admin January 28, 2022 New Recipe: Best Ice Cream Parlours in Ras Al Khaimah admin May 5, 2021 New Recipe: What does Dhoni have to do with dark chocolate? admin April 6, 2021 New Recipe: Best Citrus Upside Down Cake Recipe admin March 12, 2021 About The Author More from this Author One Response Sweet_SerGio December 28, 2021 ***Ingredients:*** ***Sponge cake layers:*** * Egg yolks – 3(60g) * Condensed Milk – 200g * All-purpose flour – 100g * Baking powder – 3g * Salt – 2g ***Soufflé:*** * Unsalted butter – 130g * Condensed Milk – 65g * Egg whites – 6(180g) * Vanilla extract – 5g * Granulated sugar – 350g * Water – 150g * Lemon juice – 10g * Agar-agar – 12g ***Dark Chocolate Glaze:*** * Dark chocolate – 200g * Heavy cream 33% – 150g ***Decoration:*** * Micro flowers * Buttercream frosting swirls ***Size:*** * Shape – round * Weight – 1.3kg * Height – 7cm * Diameter – 20cm ***Nutrition facts per 100g:*** * Calories – 372 * Carbs – 47 * Fat – 18 * Protein – 5 ​ ***Preparation*** ***Sponge cake layers:*** 1. Beat the egg yolks with condensed milk and melted unsalted butter. 2. Add sifted flour with salt and baking powder, mix. Knead a not very thick dough. 3. Draw an 18-cm circle on the parchment paper. Flip the parchment upside down. Pour half of the batter into the middle of the circle and spread into a thin layer. Bake for about 7 minutes(180C), or until the middle is baked through. Repeat the process for the second cake layer. 4. Cool the cakes. ***Soufflé:*** 1. Soak the agar-agar in water (150g). 2. Take condensed milk and butter out of the refrigerator and let it stand at room temperature. 3. Beat the condensed milk with the butter and vanilla extract to a smooth paste, and set aside in the bowl at room temperature. 4. Begin to beat the egg whites until firm and shiny meringue is obtained. 5. Bring the agar-agar to a boil over medium heat. 6. Pour the sugar into the agar-agar and boil until ready. Bring mixture to the temperature of 110C. Check if the syrup is ready using the “thread” method. A thin thread should hang from a spoon dipped in the syrup. 7. Pour hot syrup into the egg whites in a thin stream, beating constantly. The paste will immediately grow several times bigger. 8. Beat to a thick consistency. Agar-agar will thicken as it cools. 9. Add the butter and condensed milk mixture, and once again mix on a low speed to smooth paste.The soufflé is ready! ***Assemble the cake:*** 1. Put the first cake layer into the center of a 20-cm cake ring. 2. Immediately pour half of the soufflé onto the first cake layer. Spread evenly to fill all the gaps. 3. Place the second cake layer onto the soufflé. 4. Pour the entire second half of the soufflé into the cake ring and smooth the top with a palette knife. 5. Put it in the refrigerator to chill. ***Dark Chocolate Glaze:*** 1. Melt the chocolate and heavy cream in a double boiler. Stir. 2. Take the cake from the fridge and remove the cake ring. 3. Pour the glaze onto the chilled cake. Tilting the cake, distribute the glaze on all surfaces.You can leave a round space in the middle. 4. Put it in the refrigerator to chill. 5. Decorate with buttercream swirls, micro flowers and greens. ***Cook-Shoot-Enjoy-Repeat!*** Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.