Cake-soufflé (Bird’s milk)

Cake-soufflé (Bird’s milk)


For biscuit
3 eggs
100 g of sugar
100 g of flour
butter for mold lubrication

For soufflé
5 proteins
25 g of gelatin (120 ml of water)
200 g condensed milk
100 g of butter
50 g of sugar
vanilla sugar


Gelatin must be soaked in cold water for about 20 minutes.
When gelatin swells, mix with half the sugar and put on fire until the gelatin and sugar are completely dissolved.


Beat eggs with sugar for 5 minutes.
Sift flour and add to eggs and sugar, mix well.

Shape the oil with oil, pour the dough and oven for 25-30 minutes at 180 gr. Readiness to check with a match, it should remain dry. Remove the biscuit from the mold and allow it to cool. Cut into 2 parts.

Now souffle. Whisking whisk at a low speed, gradually increasing it.

After 5 minutes, when the whites are already well beaten, add the remaining sugar and vanilla sugar in 2 stages.
Mix butter (room temperature) with condensed milk until smooth.

Add gelatin and oil to the proteins. Mix with a mixer. Put the souffle on the bottom of the biscuit and cover with the second part. Put in a refrigerator for a couple of hours at least.

Ready cake can be covered with chocolate. For this fat cream (about 80 ml) melt with 100 g chocolate and grease the cake.

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