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 Cake "Bird's Milk" with Marmalade Recipe
I finally got this mysterious glucose syrup and was able to make a real mirror glaze. I'm sharing a recipe with you. "Bird" on agar, but with a twist.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Norwegian Cuisine
Keyword For Beginners, Medium
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Marmalade:
Glaze:
Souffle:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Norwegian Cuisine
Keyword For Beginners, Medium
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Marmalade:
Glaze:
Souffle:
Instructions
  1. Make marmalade first. Defrost the raspberries. Fill the gelatin with water. I have plates. Chop the raspberries with a blender. And strain through a sieve. Add sugar to the puree. Put it on the fire. Cook until the sugar has dissolved. We need to squeeze the gelatin from the water. Put it in the raspberries. Mix well.
    Make marmalade first. Defrost the raspberries. Fill the gelatin with water. I have plates. Chop the raspberries with a blender. And strain through a sieve. Add sugar to the puree. Put it on the fire. Cook until the sugar has dissolved. We need to squeeze the gelatin from the water. Put it in the raspberries. Mix well.
  2. It is poured into any molds. Put it to freeze in the refrigerator. Maybe for the night. But at least 3 hours.
    It is poured into any molds. Put it to freeze in the refrigerator. Maybe for the night. But at least 3 hours.
  3. Prepare the forms. The biscuit that I keep, cut into 3 cakes. From this amount of souffle, you can make a round cake of 26 cm or, as I turned out, 3 different cakes. I took different forms. So, let's cut the biscuit into the bottom of our molds.
    Prepare the forms. The biscuit that I keep, cut into 3 cakes. From this amount of souffle, you can make a round cake of 26 cm or, as I turned out, 3 different cakes. I took different forms. So, let's cut the biscuit into the bottom of our molds.
  4. Prepare a souffle. First, fill the agar with water. Soften the butter with a whisk and add the condensed milk in parts, without ceasing to beat.
    Prepare a souffle. First, fill the agar with water. Soften the butter with a whisk and add the condensed milk in parts, without ceasing to beat.
  5. We put the agar on the fire. Heat until our agar dissolves. Add the sugar in parts and cook until the sugar dissolves. Then the foam will appear. If you have a thermometer, the temperature should reach 108 *C. Add more lemon juice and boil for 2 minutes. At this point, you need to turn on the mixer for whipping proteins. Whisk them until a fluffy mass forms.
    We put the agar on the fire. Heat until our agar dissolves. Add the sugar in parts and cook until the sugar dissolves. Then the foam will appear. If you have a thermometer, the temperature should reach 108 *C. Add more lemon juice and boil for 2 minutes. At this point, you need to turn on the mixer for whipping proteins. Whisk them until a fluffy mass forms.
  6. Remove the agar from the fire. Let it cool down a little, preferably to 80*C. But I poured it immediately in a thin stream into the whites, without stopping whipping. Whisk again, already with syrup, and now add butter with condensed milk in parts. At the same time, you can reduce the speed.
    Remove the agar from the fire. Let it cool down a little, preferably to 80*C. But I poured it immediately in a thin stream into the whites, without stopping whipping. Whisk again, already with syrup, and now add butter with condensed milk in parts. At the same time, you can reduce the speed.
  7. We create a form if necessary. And pour over the souffle. Put the marmalade on top. Souffle hardens quickly due to agar, so you need to do everything quickly. Pour some more over the souffle. We're leaving room for a biscuit.
    We create a form if necessary. And pour over the souffle. Put the marmalade on top. Souffle hardens quickly due to agar, so you need to do everything quickly. Pour some more over the souffle. We're leaving room for a biscuit.
  8. Cover everything with a sponge cake. Muffle it slightly. And put it away for 3 hours in the cold.
    Cover everything with a sponge cake. Muffle it slightly. And put it away for 3 hours in the cold.
  9. After a while, we take out and remove the form. I have 3 of these cakes. Put it in the freezer. While preparing the glaze.
    After a while, we take out and remove the form. I have 3 of these cakes. Put it in the freezer. While preparing the glaze.
  10. There are many recipes for mirror glaze. I must have reread everything. Stop there. The whole main ingredient is glucose syrup. It can be replaced with honey, but there may not be shine. So, mix the syrup, sugar and water. Put it on the fire. Cook until the sugar has dissolved. As soon as the mass begins to boil, remove it from the heat. Fill the gelatin with water in advance. Put the broken chocolate in a deep cup. Pour hot syrup over it. Stir, add condensed milk and put the pressed gelatin. A punched immersion blender. The cup is slightly tilted to the side. The blender is held at an angle in one position to create wave-like bubbles that are addictive. And to avoid bubbles, I covered it with a film. You can put this glaze in the refrigerator until tomorrow, covered with a film. This color will make it even better. But I did it all at once. It got cold on my desk. Up to 35 *C. The film was removed, and there were no bubbles. So, we spread our cake on the grill and put it on a baking sheet. Pour water over the middle. It is better to pour the glaze into a bucket with a spout. LEM on each side. Or fix it with a spatula. Then levelling off the cake with the spatulas. Lift from the bottom and hold lightly, removing excess glaze. Immediately decorate these cakes. Glazes that have merged into a sheet can be used again. Assemble it and, closing the lid, put it in the refrigerator. You can keep it in this form for a month. Then simply reheat in the microwave. To cut the pie, take a hot dry knife, and the pie should be cold. Enjoy your meal.
    There are many recipes for mirror glaze. I must have reread everything. Stop there. The whole main ingredient is glucose syrup. It can be replaced with honey, but there may not be shine. So, mix the syrup, sugar and water. Put it on the fire. Cook until the sugar has dissolved. As soon as the mass begins to boil, remove it from the heat. Fill the gelatin with water in advance. Put the broken chocolate in a deep cup. Pour hot syrup over it. Stir, add condensed milk and put the pressed gelatin. A punched immersion blender. The cup is slightly tilted to the side. The blender is held at an angle in one position to create wave-like bubbles that are addictive. And to avoid bubbles, I covered it with a film. You can put this glaze in the refrigerator until tomorrow, covered with a film. This color will make it even better. But I did it all at once. It got cold on my desk. Up to 35 *C. The film was removed, and there were no bubbles. So, we spread our cake on the grill and put it on a baking sheet. Pour water over the middle. It is better to pour the glaze into a bucket with a spout. LEM on each side. Or fix it with a spatula. Then levelling off the cake with the spatulas. Lift from the bottom and hold lightly, removing excess glaze. Immediately decorate these cakes. Glazes that have merged into a sheet can be used again. Assemble it and, closing the lid, put it in the refrigerator. You can keep it in this form for a month. Then simply reheat in the microwave. To cut the pie, take a hot dry knife, and the pie should be cold. Enjoy your meal.
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