Bird's milk cake on agar-agar with condensed milk

Step-by-step cooking

1. Step 1:

   

   First we'll soak the agar agar! Pour 4 grams of agar agar into a saucepan And pour in 160 milliliters of water. Stir and leave for one hour

2. Step 2:

   

   Let's do the cakes. Put 100 grams of soft butter in a bowl, pour 100 grams of sugar and 1 teaspoon of vanilla sugar. Mix well with a mixer and add 2 eggs one at a time without ceasing to stir. In the resulting mass, sift 140 grams of flour. Gently mix and beat with a mixer until smooth. The dough is ready.

3. Step 3:

   

   Bake cakes. On parchment paper we draw a circle with a diameter of 20 centimeters, turn the sheet over and spread the dough Distributing over the entire circumference. (Divide the dough into 2 cakes.) We send it to the preheated oven to 200 degrees and bake for 5 minutes. The main thing is not to over-dry the cakes, Otherwise, the cakes will be stale.

4. Step 4:

   

   Warm cakes are cut off by 1 centimeter All around the circumference.

5. Step 5:

   

   Let's do the cream. In 200 grams of soft butter, pour 100 grams of condensed milk and beat with a mixer for 4-5 minutes, In order for us to get an air, Oil cream.

6. Step 6:

   

   Prepare the souffle. Early soaked agar agar is sent to medium heat. stirring occasionally, bring to a boil. Pour 460 grams of sugar, mix and bring to a boil. After boiling, cook for 8-9 minutes, to a temperature of 110 degrees, without ceasing to stir, until a thin thread forms. Turn it off and let it cool down a little.

8. Step 7:

   

   Beat 2 egg whites with a mixer at low speed. After the formation of light foam, Pour half a teaspoon of citric acid. Gradually increasing the speed, whisk to a lush, stable foam.

9. Step 8:

   

   Without stopping whipping the proteins, pour in a thin stream of agar agar. After the mass increases by 2 times, Reduce the speed of the mixer to a minimum And add the butter cream in parts. After the introduction of the oil cream, immediately turn off the mixer.

10. Step 9:

    

    Assemble the cake. We spread the first cake And we put a detachable ring with an acetate film with a diameter of 20 centimeters. Pour in half of the finished souffle And we spread the second cake. Pour out the remaining souffles, level them and send them to the refrigerator For a couple of hours.

11. Step 10:

    

    Prepare the glaze. In 75 grams of chocolate glaze add 30 grams of butter and melt until smooth.

12. Step 11:

    

    Pour icing on the frozen cake And we send it to the refrigerator so that the glaze freezes. Cut the finished cake and serve it to the table. The cake turns out to be very tender and delicious. If you are a fan of bird's milk, then I recommend you to cook this cake.