Agar-Based Bird's Milk Cake: A Delicate and Airy Delight

Delicate and airy — your heart will be conquered forever! Birdʼs milk cake on agar will not leave anyone indifferent! The souffle turns out to be very infinitely tender and simply melts in your mouth. The cake turns out to be quite filling, so it can feed a large company.
cook time: 2h
Nora Vaughn
Agar-Based Bird's Milk Cake: A Delicate and Airy Delight

Nutrition Facts (per serving)

416
Calories
23g
Fat
50g
Carbs
3g
Protein

Ingredients (12 portions)

Cakes:

Butter 100 g
Sugar 100 g
Egg yolks 2 pc
Wheat flour 110 g

Souffle:

Egg whites 2 pc
Sugar 460 g
Butter 200 g
Condensed milk 100 g
Agar-agar 4 g
Lemon juice 1 tbsp
Water 140 ml
Vanilla tincture 1 tsp

Glaze:

bitter chocolate 75 g
Butter 50 g

Recipe instructions

Step 1

Step 1
How to make Birdʼs milk cake with agar-agar at home? First, prepare the necessary ingredients for the cakes. Remove the butter from the refrigerator in advance; it should be at room temperature. Turn on the oven at 230 degrees.

Step 2

Step 2
Divide the eggs into whites and yolks. Do this very carefully so that not a single drop of yolk gets into the whites, otherwise they will not beat in the future. Place the whites in the refrigerator; you will need them a little later.

Step 3

Step 3
Beat soft butter with sugar until fluffy. Whisk thoroughly until the sugar dissolves as much as possible.

Step 4

Step 4
Add the yolks to the butter mixture and beat thoroughly again.

Step 5

Step 5
Sift the flour and add to the butter mixture. Thanks to sifting, the flour will be saturated with oxygen, and the finished cakes will turn out more tender.

Step 6

Step 6
Notice the dough.

Step 7

Step 7
On parchment paper, form 2 cake layers the size of the pan in which you will assemble the cake. I have a mold with a diameter of 22 cm, but larger ones will do.

Step 8

Step 8
Bake the cakes in an oven preheated to 230 C for about 10 minutes, be careful, each oven is different, monitor readiness. I was slightly distracted, and within 10 minutes the edges of the cakes were already quite browned. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Remove the cakes from the oven, adjust to the size of the pan and leave to cool. The cakes turn out fragile.

Step 9

Step 9
Prepare the necessary ingredients for the soufflé. Remove the butter from the refrigerator in advance; it should be at room temperature.

Step 10

Step 10
Soak the agar-agar in 140 ml of water in a saucepan and leave for several hours. Read about all the nuances of working with agar in a separate article, link at the end of the recipe.

Step 11

Step 11
Beat soft butter with condensed milk and vanilla tincture into a fluffy mass, then set aside and do not put in the refrigerator.

Step 12

Step 12
After a few hours, put the water with agar on the fire and bring to a boil. Stir the mixture constantly until the agar is completely dissolved. Boil for one minute and add sugar. The soufflé turns out quite sweet, so the amount of sugar can be reduced slightly if desired.

Step 13

Step 13
Stirring constantly, bring the syrup to a boil; the sugar should completely dissolve. When the mixture has increased in volume and is very bubbly, remove the saucepan from the heat. Let the syrup cool to about 80 degrees. The temperature is not so important, just leave the syrup for 5-10 minutes.

Step 14

Step 14
Beat the egg whites with a mixer until fluffy, add lemon juice and beat until stiff peaks form.

Step 15

Step 15
Without stopping whisking, pour in the syrup in a thin stream. The mass will greatly increase in volume.

Step 16

Step 16
Mix the buttercream into the whipped egg whites with a mixer at low speed.

Step 17

Step 17
Place the cake layer on the bottom of the springform pan, pour half the soufflé on top, place the second cake layer and the remaining soufflé. Place the cake in the refrigerator to harden for 2-3 hours.

Step 18

Step 18
When the soufflé has set on top, you can prepare the glaze. To do this, melt the chocolate with butter in a water bath or in the microwave and let cool slightly. Pour the mixture over the top of the cake and return it to the refrigerator.

Step 19

Step 19
Remove the frozen cake from the mold; to do this, be sure to walk along the sides with a knife.

Step 20

Step 20
This is how the cake looks when cut! Bon appetit!

Additional rubrics

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