Bird milk cake
Recipe Ingredients
Biscuit:
- 4 eggs
- 1 cup sugar
- 1 cup flour
Soufflé:
- 10 eggs
- 2 cups sugar
- 7 oz butter
- 1 cup milk
- 1 ½ oz gelatin
- 1 tablespoon flour
Preparation
Add 5 oz of cold boiled water to gelatin and leave for 1 hour.
To prepare the biscuit, beat the eggs with sugar.
Add flour and mix well.
Cover the mold (I have a mold that is 10.2” in diameter) with baking paper or grease well with butter. Place the dough in the mold and bake at the preheated to 350F oven for 50-60 minutes. Check the biscuit readiness with a toothpick.
To prepare the soufflé, separate whites from yolks. Cream the yolks with 1 cup of sugar.
Add milk and flour and mix well.
Place the mix in a water bath and bring to a boil. Then cool.
Add the softened butter to the cooled mix and beat everything with a mixer.
Bring the gelatin to a boil, but don’t keep boiling. Slightly cool.
Beat the whites with 1 cup of sugar.
Add whites to gelatin and beat.
Combine the yolk mix with whites. Place in the fridge, so the mix thickens.
Cut the baked biscuit horizontally into two parts. Leave the lower part in the mold.
Place the soufflé and even it out.
Place the second layer on the soufflé. Place the cake in the fridge for 6-8 hours.
Украсить по вкусу. Я покрыла торт мастикой и украсила розочками из мастики.
О том, как это сделать, я рассказала на форуме:
Сахарная мастика из маршмеллоу,
Розочки из мастики,
Розочки из мастики. Вариант второй..
Bon appétit!
