Creamy Bird's Milk Cake with Gelatin

With a pleasant creamy taste, tender, very tasty! Any housewife can make Birdʼs Milk cake with gelatin at home, because the process is easy and understandable. Its cost is not high; the products you will need are the simplest. This cake will decorate any tea party!
cook time: 8h
Ruby Colston
Creamy Bird's Milk Cake with Gelatin

Nutrition Facts (per serving)

314
Calories
19g
Fat
29g
Carbs
6g
Protein

Ingredients (8 portions)

For the biscuit:

Sugar 100 g
Wheat flour 60 g
Water 1.5 tbsp
Eggs 2 pc
Vegetable oil 1.5 tbsp
Baking powder 0.5 tsp

For the soufflé:

Sugar 200 g
Wheat flour 1 tbsp
Butter 180 g
Water 80 ml
Milk 125 ml
Eggs 5 pc
Gelatin 20 g

For the glaze:

Butter 1 tbsp
Milk 2 tbsp
Chocolate 50 g

Recipe instructions

Step 1

Step 1
How to bake Birdʼs milk cake with gelatin? First make the sponge cake. Prepare food for him.

Step 2

Step 2
Beat eggs with sugar until fluffy and light. Beat at medium mixer speed. Then air bubbles of the same size are formed in the mass, and it will not fall off during baking. If you beat at high speed, large bubbles will quickly burst and the biscuit will fall off.

Step 3

Step 3
Pour baking powder into flour, stir. Sift the flour into the egg mixture.

Step 4

Step 4
Gently mix the flour and eggs using a silicone spatula. In this way, you will retain the maximum amount of air bubbles formed during beating in the dough, and the sponge cake will eventually rise well. Add vegetable oil and boiling water to the dough. Stir.

Step 5

Step 5
Prepare a baking pan for sponge cake. You can use any one you have. If it is large, the cake will turn out low, if it is small, it will turn out high. I have a baking ring with a diameter of 20 cm. I made the bottom from foil. Grease the bottom of the mold with a small amount of vegetable oil. Do not grease the walls — then the biscuit will not fall off during baking.

Step 6

Step 6
Bake the sponge cake in an oven preheated to 170°C for 25-30 minutes. It should turn brown. Determine doneness using a toothpick. If you insert it and remove it from the center of the sponge cake and it comes out dry, it is ready. Cool the biscuit and only then remove it from the mold.

Step 7

Step 7
Next, prepare the cream soufflé. Prepare food for him. Remove the butter from the refrigerator in advance — it should become absolutely soft.

Step 8

Step 8
First, soak the gelatin in cold, clean water. It should sit for about 20 minutes and swell.

Step 9

Step 9
Divide the eggs into yolks and whites. do this carefully, one egg at a time. Even a piece of yolk should not get into the whites — they will not whip.

Step 10

Step 10
Add 100 grams of sugar to the yolks. Beat them until fluffy and light.

Step 11

Step 11
Add milk and flour to them, beat again.

Step 12

Step 12
Pour the mixture into a saucepan with a thick bottom. Place it on low heat. Whisk constantly until the mixture thickens. Be careful not to overcook the mixture; the eggs may turn into an omelet. As soon as the mixture begins to thicken, immediately remove it from the heat. If you are not confident in your abilities, cook everything in a water bath. But I think that you will succeed even without it, just don’t forget to stir the eggs all the time. Cool the resulting base.

Step 13

Step 13
Beat the softened butter until fluffy and, without ceasing to beat, begin adding the custard base to it. Add it one tablespoon at a time, whisking after each. Then the cream will turn out tender and homogeneous. Add all the base this way.

Step 14

Step 14
Add the remaining sugar — 100 grams — to the whites and beat them to strong peaks. You need to beat for a long time so that the mixer leaves a clear mark on the whites. After whipping, this trail in the form of peaks should not fall off.

Step 15

Step 15
Meanwhile, the gelatin absorbed all the water. Place the ladle with it on low heat. Stirring, bring the gelatin to a liquid state, but under no circumstances boil it. When boiled, it will lose its gelling properties.

Step 16

Step 16
Cool the gelatin slightly and pour it into the whipped egg whites. Beat them again until they form stiff peaks.

Step 17

Step 17
Continue beating the whites, adding the cream of yolks and butter. And again add it in portions, stirring well after each. You should get a fairly liquid homogeneous mass.

Step 18

Step 18
Cut the biscuit into two parts. If you baked it in a wide pan, leave it in one layer.

Step 19

Step 19
It is better to assemble this cake in a springform pan. Place a biscuit on the bottom — whole or half. It is better if it is slightly smaller than the diameter of the mold — then the cake will be beautiful from the side — completely made of soufflé.

Step 20

Step 20
Fill the biscuit with cream on top. Leave just a little — a fifth — for the top layer. If your cake is not tall, pour out all the cream at once.

Step 21

Step 21
Place the other half of the sponge cake on top of the cream. Pour the remaining cream on top.

Step 22

Step 22
Flatten it with a spoon and place it in the refrigerator until completely set.

Step 23

Step 23
Prepare the glaze. Prepare food for her. Take dark chocolate — it will taste better due to its tartness.

Step 24

Step 24
Melt the chocolate using any method you like. I heated it in the microwave. It should become liquid.

Step 25

Step 25
Add butter to it, stir.

Step 26

Step 26
Pour in hot milk. Stir. The glaze is ready. It should become smooth and uniform.

Step 27

Step 27
Pour the glaze over the frozen cake and use a spoon to smooth it out. It will not lie absolutely flat, but this has its own charm — it creates a beautiful pattern on top. Place the cake in the refrigerator until the glaze hardens. Release the finished cake from the mold by running a sharp knife between the wall and side of the cake.

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