Food Recipes Hub

Cake “Bird’s Milk”on Brownie Recipe

Bird’s Milk brownie cake is a delicate, airy, elastic souffle between two chocolate brownie cakes, poured on top with delicious chocolate-nut glaze. The Bird’s Milk cake is perfect for tea and coffee.

CourseBirthday 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
CuisineFrench Cuisine

Servings	Prep Time
8	20minutes

Cook Time

60minutes

Servings	Prep Time
8	20minutes

Cook Time

60minutes

Ingredients

For brownie:

180gram Butter
250gram Cane sugar
3pieces Chicken eggs
160gram Flour wheat / Flour
6tablespoons Cocoa powder
1,5teaspoon Vanilla sugar
0,5teaspoon Salt

For souffle:

6pieces Egg white
25gram Gelatin
75milliliters Water
100gram Cane sugar
120gram Butter
150gram Condensed milk
0,5teaspoon Lemon acid
3pieces Cookiesoatmeal-optional

For the chocolate glaze:

4tablespoons Cocoa powder
4tablespoons Cane sugar
4tablespoons Milk (3.2%)
150gram Butter
50gram Almondsfried, crushed
10gram Coconut shavingsfor decoration

Instructions

Bake brownie cakes. Whisk the butter softened at room temperature with sugar until the sugar is completely dissolved.
Enter the eggs one at a time, beating the mass each time until a homogeneous mass is obtained.
Mix the dry ingredients: flour, vanilla sugar, cocoa powder and salt.
Sift the dry ingredients into the butter-egg mixture. It turns out a creamy dough.
Preheat the oven to 180 *C. Take a baking dish with a diameter of 20 cm, cover the bottom with baking paper (cut out a circle), grease with oil and line the board a little. Lay out the dough, flatten it with a spatula and put it to bake in a preheated oven for 20-30 minutes. Check the readiness of the brownies with a wooden skewer. Cool the finished brownies, remove from the mold.
Cut the pie into two pieces. I cut the thread. Soak the cakes a little with fruit syrup. We believe that we will get a souffle, excess moisture is not needed.
Prepare a souffle. First, soak the gelatin in cold water with 1/2 of citric acid and sugar, mix – the gelatin should swell, and then dissolve without lumps. The mixture will turn out very thick.
Beat soft butter with condensed milk with a mixer until smooth. The resulting cream is removed to the side.
Beat the cooled egg whites with a small pinch of salt until stable peaks. In the process of whipping, add the remaining citric acid (1/2 part).
Heat the swollen gelatin with sugar over low heat to a liquid state, but do not bring it to a boil, but let it cool down a little. Gelatin and sugar should completely dissolve. To do this, it is necessary to mix more often. Pour the hot gelatin mixture into the whipped whites, stirring constantly, in a thin stream. Continue whisking for another 5-10 minutes until the mixture cools down to room temperature.
In the protein – gelatin cream, carefully introduce one tablespoon of vegetable oil – creamy milk cream, mix. The mixture will settle a little, but it will still remain airy.
We collect the “Bird’s Milk” cake. Put one flatbread in a split ring. Pour half of the souffle on top and send it to the freezer for a few minutes so that the souffle catches a little. It hardens quickly.
Spread the oatmeal cookies cut into triangles on the souffle layer.
… and pour the remaining souffle. Oatmeal cookies – optional. The cake turns out delicious without it. I had 3 pieces of oatmeal cookies, and I decided to try it.
Cover the souffle with a second cake. It remains to put it in the refrigerator for a few hours so that the souffle freezes and the Bird’s Milk cake is soaked.
Carefully remove the molding ring from the finished Bird’s Milk cake, trying not to damage the edges. That’s such a delicious pie turned out.
The cake can be decorated with fruit jelly made from gelatin and fruit juice. Or pour chocolate icing. Crushed almonds can be added to the chocolate glaze. And when the glaze hardens, you can decorate the cake with coconut chips.

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