Cake pigeon’s milk

Cake pigeon’s milk

We need:
1 cup — 240 ml
Form for baking 20-24 cm in diameter (better detachable, not allowing liquid products)

Egg — 3 pieces.
Fine sugar — 70 g (4 tablespoons with a slide — a spoon is ordinary, not measured)
A pinch of salt
¼ tsp Citric acid
Hot water — 3 tbsp.
Flour — 60 g + 10 g starch (slightly less than ½ cup flour + 1 tablespoon starch)
Baking Powder — 5 g (1 tsp)

Egg — 5 pieces
Sugar — 100 g (you can slightly increase)
Flour — 1 tablespoon. With a small slide (spoon ordinary, not measured)
Milk — 100 g
Butter — 150 g (room temperature)
Gelatin — 20 g
Cold boiled water — 150 ml
Lemon — 1 pc.

Frosting 1:
Chocolate — 75 g (dark or bitter)
Cream (10-20%) — from 25 ml and more
Oil — 15-20 g

Frosting 2:
Chocolate — 25 g (dark or bitter)
Sl. Oil — 5-10g

We prepare the cake.
Divide the eggs into squirrels and yolks.
First we beat the proteins — they should be at room temperature.
As soon as the proteins form a foam, add a pinch of salt and citric acid, whilst continuing to beat.
To stabilize the proteins, add a little sugar (from the total amount) a little. Beat up to a stable foam.
In another bowl, whisk yolks with the remaining sugar to a white state.
Add the sifted flour with baking powder, three tablespoons of hot water. Beat.
Must get a viscous consistency of the dough. In it, add whipped proteins in small portions, each time gently kneading folding movements.

Dough lay in a form, covered with parchment paper, level.
If the mold is non-stick coating, then nothing is lubricated.
Bake in a preheated to 180 degrees oven for 25-30 minutes, then reduce the temperature to 140 degrees and bake another 10-15 minutes.
Focus on the reactivity of your oven. Baking time and temperature adjust …
The finished cake is cooled for a while right in the form, it can even be turned upside down (biscuit does not fall out), then we knife along the circumference of the mold, take it out and cool it on the grate.

We prepare the souffle filling.

We rub a peel from one lemon, we squeeze out juice.
Gelatin soaked in cold boiled water and let it swell (see instructions on gelatin packaging). Swell the gelatin a little warm up to complete dissolution (not leading up to a boil!)

Divide the eggs into squirrels and yolks.
Yolks are ground with flour, we add a little warm milk and mix everything well so that there are no lumps.
Milk-yolk mixture put on a water bath so that the container does not touch the water, and cook until thick, constantly stirring.
Take care that there are no lumps! If the mixture is not quite smooth, then wipe it through a sieve, helping with a spoon. Chill the mixture to room temperature.

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