Bird's milk cake in chocolate cream glaze on agar

1. Pre-soak the agar with water for several hours. Mix the soft butter with condensed milk in advance, leave at room temperature.
2. Dough. Rub the softened butter with sugar and vanilla until fluffy. Add the eggs and continue to work with a whisk. If the mass is stratified, add 1 tsp of flour from the measured volume to each egg, otherwise the dough will taste too greasy. Sift the flour into the dough and mix until completely homogeneous without lumps. On the parchment, distribute 2 equal dough cakes, the same as your shape or a little more, so that you can trim them later. Bake - 200 degrees and 15 minutes (someone bakes at 230 degrees for 10 minutes), look at the oven. If necessary, cut it hot and let it cool on the grill.
3. Souffle. Put a saucepan with agar on the fire, boil and cook for a minute with constant stirring. If it sticks to the bottom, lift the saucepan over the fire and mix well. Add sugar. Stir and boil. The signs of readiness are high foam over the syrup, and when you lift the whisk or spatula, a caramel thread stretches. Remove the syrup from the heat. In a clean bowl, whisk the whites with salt and citric acid to a dense foam. The operating temperature of the syrup is 80 degrees. Pour the syrup into the proteins in a thin stream and continue to beat. The foam will become dense and beautifully smooth. Stir in the condensed milk oil at low speed or with a hand whisk. It is more convenient to do this with a hand whisk.
4. Assembly. Put one cake on the bottom of a detachable mold or ring. Lay out half of the souffle. Then the second cake and souffle. Refrigerate for 3-4 hours.
5. Glaze (ganache). Heat the cream, add the chocolate and mix. Release the frozen cake from the ring and decorate with icing. Let it freeze.
Enjoy!