Cake Bird's milk with gelatin - very similar to the classic recipe according to GOST

Kitchen appliances and utensils:

• a set of containers of different depths;
• baking dish with a diameter of 18 and 19 cm;
• mixer;
• spoon;
• bucket;
• cream injector;
• foil;
• parchment paper;
• serving dish.

Ingredients

Step cooking

Biscuit

1. To 50 g of butter at room temperature add 40 g of sugar and beat with a mixer for 4-5 minutes until a light fluffy mass is obtained.
   
2. Next, introduce vanilla sugar, a pinch of salt and 1 chicken egg and beat the mass again for about 4 minutes. It may delaminate, but it is not scary; most importantly, the mass was magnificent.
   
3. In 70 g of flour, add the baking powder, mix and sift into the prepared mass.
   
4. Mix until smooth. The dough should be soft and airy.
   
5. Take a baking ring with a diameter of 18 cm, cover its outer part with foil, and cover the bottom with a circle of parchment paper. We spread the dough inside and level it out as well as possible.
   
6. Bake a biscuit for 18-20 minutes at a temperature of 180ºС.
   
7. Upon completion, remove the biscuit from the mold and let it cool completely.
   

Souffle

1. Beat 255 g butter until fluffy for about 5 minutes.
   
2. Gradually add 80 g of condensed milk to the butter and continue to whisk until smooth.
   
3. Divide the resulting cream into 2 equal servings.
   
4. In one of them, sift 10 g of cocoa powder.
   
5. Mix it lightly, and then beat until smooth. Putting the finished cream in the refrigerator is not necessary.
   
6. We combine gelatin with 50 g of water and leave to swell the necessary time.
   
7. Pour 300 g of sugar into 130 ml of water and place on a stove. Cook the syrup for 12-13 minutes. Its temperature should be around 110ºС, and the texture should be viscous and viscous.
   
8. Add a pinch of salt to 3 egg whites and beat with a mixer until a stable white foam, at the end we introduce 1 tsp. lemon juice. For everything to work out as it should, the whisk of the mixer must be clean and dry.
   
9. Once the sugar syrup is ready, it must be immediately removed from the stove and mixed with whipped proteins, stirring with a mixer. Pour the syrup very carefully so as not to get on the beaters of the mixer.
   
10. When the syrup is over, beat the protein mass for another 1 minute.
    
11. In a water bath, we dilute gelatin and introduce it into the protein mass. Stir with a mixer at a slow speed so that it is evenly distributed.
    
12. We divide the mass into 2 parts and add the prepared protein cream to each: white in one part, chocolate in the other. Stir with a mixer.
    

Making a cake

1. We install a baking ring with a diameter of 19 cm, grease the inside with butter and glue a strip of parchment paper. We try to release all the air between it and the walls of the form. Cut the biscuit into 2 pieces along.
   
2. We lay out the part that is thicker down the form.
   
3. Fill the biscuit with a dark souffle, carefully and carefully level it and put in the refrigerator for 10 minutes so that the souffle has time to grab a little.
   
4. We put the second part of the biscuit on top and fill it with white souffle.
   
5. Level, release air bubbles. We remove the cake in the refrigerator for at least 4 hours, so that the souffle is completely cooled.
   
6. For glaze, melt 25 g of butter in a water bath and add 40 g of chocolate to it.
   
7. We wait until the chocolate becomes soft, and mix until smooth. Icing should be prepared immediately before taking the cake out of the refrigerator.
   
8. Pour the icing on the cake and let it cool completely.
   
9. After that, we melt 20 g of chocolate and with the help of a pastry syringe we decorate the cake at our discretion.
   
10. After that, remove the ring from it and remove the parchment paper. Congratulations, Bird's milk cake is ready!
    

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