Bird’s Milk Cake

In the summer, I made a list of dishes and desserts that I want to prepare in the near future. Among them was Bird’s Milk Cake. I thought it would be difficult to make, but it turned out to be simple. The main thing is to follow the recipe steps exactly, and as a result, you will get a delicious cake.

The soufflé is fluffy and tender, and the chocolate ganache is very aromatic. I recommend you try making it. I’m sure you will really like it.

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Bird’s Milk Cake

Equipment

• Baking Pan: 23-24 cm in diameter

Ingredients

For the Sponge Cake:

• 2 eggs (room temperature)
• 1/4 cup milk (60 ml)
• 1/2 cup sugar (100 g)
• 1 cup flour (120 g)
• 110 g butter (room temperature, cut into cubes)
• 2 g vanilla sugar
• 1/2 tsp baking powder
• a pinch of salt

For the Soufflé:

• 170 g butter (room temperature )
• 1 can condensed milk
• 7 egg whites
• 1 cup sugar (200 g)
• 1/2 cup water (120 ml)
• 6 tsp gelatin powder
• 1 tsp lemon juice
• 2 g vanilla sugar

For the Chocolate Ganache:

• 200 g dark chocolate
• 200 ml heavy cream

Instructions 

To prepare the sponge cake:

• In a small bowl, whisk the eggs, milk, and vanilla using a hand whisk or fork.
• In a separate bowl, sift together the flour and baking soda, add sugar and salt, and mix well. Gradually whisk in the butter at low speed. Once a breadcrumbs like mixture is obtained, add half of the egg mixture and whisk well, then add the remaining egg mixture and whisk again until a homogeneous white mass is achieved.
• Line the baking pan with parchment paper (cut to the size of the pan's diameter), grease it, and pour in the batter. Place in a preheated oven at 175°C and bake for 20-25 minutes. Check with a wooden skewer; if it comes out dry, the cake is ready. Cool the sponge cake in the pan for 5 minutes, then remove it and cool completely on a wire rack. Remove the parchment paper. Place the cooled sponge cake in a springform pan or line the sides with aluminum foil, which is needed when pouring the soufflé.

To prepare the soufflé:

• Whisk the butter well until it turns white, then gradually whisk in the condensed milk. If the cream curdles, don't worry; whisk in 1 tablespoon of oil and it will come together immediately. Set the cream aside.
• Soak the gelatin in water until it blooms. Meanwhile, whisk the egg whites until foamy, then gradually whisk in half a cup of sugar and the lemon juice to achieve stiff peaks.
• In a small saucepan, combine the remaining sugar and the bloomed gelatin, and place over low heat. When the gelatin melts and the sugar dissolves, gradually whisk it into the meringue (note that the gelatin mixture should not boil!). Finally, whisk in the butter cream, and pour the soufflé over the sponge cake. Work quickly, as the soufflé will start to set rapidly.
• Place the cake in the refrigerator for 2 hours.

To prepare the chocolate ganache:

• Melt the cream and chocolate together. Let it cool slightly, then whisk it by hand to thicken slightly and pour over the cake. Spread on the sides as well.

  Bon Appetit!

Course: Dessert