Bird's milk from aquafaba

1. Prepare a cake for the cake.

To do this, first of all it is necessary to turn on the oven at 180 degrees for preheating.
Then sift the wheat flour into a separate bowl, add baking powder for pomp and mix well. Make a small depression in the mixture and pour in water and vegetable oil (any without a pronounced smell). Pour in the required amount of sugar and mix all the ingredients together thoroughly, kneading the dough to a consistency slightly thicker than fatty sour cream. To knead the dough, you can use a mixer.
Pour the resulting dough into a special split biscuit mold. Pre-lay a circle of baking paper on the bottom of the mold. Put the mold in the preheated oven to bake the sponge cake for about half an hour. Check the readiness of the cake with a wooden skewer.

2. The next step is to beat the aquafaba with sugar.

As an aquafaba, a decoction of chickpeas or beans is suitable. Pass it through a sieve, having cleaned from the remains of legumes, and cool. Then pour into the bowl of a mixer or food processor and beat with a mixer until a thick white mass. Beat for a long time, about 20 minutes. At the end, gradually add the sugar and continue to beat at high speed until the sugar is completely dissolved.

3. Cook sugar syrup.

Soak agar-agar in water (can be replaced with fruit juice) and let it stand for half an hour to swell. Then transfer the swollen agar-agar to a saucepan and heat over low heat. Add sugar and cook, stirring constantly, until it starts to boil. Remove the saucepan from the heat and pour in the lemon juice, mix. The syrup is ready.

4. Prepare a souffle for the cake.

Pour a thin stream of boiled syrup into the aquafaba whipped with sugar. It is best to pour the syrup directly under the blades of the mixer and mix at the same time until smooth.

5. Assemble the cake.

Put the whipped souffle into a detachable mold with a ready-made biscuit. Shake the mold in different directions so that the souffle is evenly distributed.

Put the cake in the refrigerator for at least a couple of hours so that the souffle is completely frozen. Before serving, you can decorate it as desired, for example, as in the photo, using fresh strawberries or other berries. You can go a more classic way and decorate the cake with chocolate icing.

Bon appetit!