Soviet cake Bird's milk - the secrets of cooking at home

Kitchen appliances and utensils:

• two containers for kneading dough;
• teaspoon and tablespoon;
• kitchen scales to accurately measure ingredients in grams;
• a small sieve for sifting;
• baking dish, preferably with split sides or silicone;
• parchment paper;
• mixer;
• hand blender;
• a small pot for cooking cream;
• grater.

Ingredients

Step cooking

1. In a bowl or deep bowl, mix 50 g of cocoa powder with half a teaspoon of soda and 1 tsp. baking powder. Cocoa will act as a delicate quencher for soda, and an additional teaspoon of baking powder will help to “lift” the dough and make it lush. Add 160 g (approximately a glass) of wheat flour to the same bowl. Thoroughly mix everything with a dry spoon, and then sift through a metal sieve.
   
2. Beat with a mixer 3 eggs and 230 g of granulated sugar.
3. Melt 130 g butter and add it to the egg-sugar mixture. Stir a little until sugar is completely dissolved.
   
4. Pour in a dry mixture of flour with cocoa and knead the dough. Use a mixer or spoon as you like. Our ultimate goal is to get a homogeneous, fairly thick mass of chocolate color.
   
5. Lubricate the bottom and sides of the baking dish with a small piece of oil, then sprinkle them with flour.
   
6. Turn on the oven 180 degrees so that it preheats. In the meantime, put the dough into a mold and spread it evenly.
   
7. Put the form with the dough in an already heated oven for 30-40 minutes. To find out the degree of readiness, carefully pierce the biscuit with a wooden stick (match or toothpick). If slices of dough do not stick on it, then our biscuit is ready.
   
8. Allow the cake to cool in the mold for about ten minutes, then carefully remove from the mold and cool completely. When the biscuit has completely cooled, cut it in half horizontally. To divide it into equal halves, carefully make cuts along the entire circumference of the cake at the same height. Then grasp the biscuit with a thin thread, tucking it into cuts, connect the ends and pull one end of the thread towards you, gently scrolling the cake. As a result, you get two even air cakes of the same thickness.
   
9. Spread 200 g of butter in a plate for softening at room temperature, and pour lemon in hot water for 4-5 minutes.
   
10. Pour 75 g of semolina into a saucepan with 0.5 l of cold milk. Stir well and put on the stove. From milk and semolina over a small fire, cook thick semolina, stirring constantly so that there are no semolina semolina. After the milk boils, cook the porridge for another five minutes before thickening. We leave the hot semolina to cool and thicken even more, and we will take care of the lemon.
    
11. We rub the aromatic zest on a fine grater, and clean off the rest of the peel. We clear citrus slices from white films so that they do not give bitterness to the cream.
    
12. Grind lemon pulp from the films and grind with a hand blender, gradually adding 120 g of sugar until a homogeneous mass is formed.
    
13. Pour the sugar-lemon mass into the cooled semolina, pour the grated zest there and beat well with a blender once again. Beat the softened butter with a mixer and gradually add the lemon-mann mixture to the butter. The output should be a dense cream of a pleasant consistency.
    
14. Lubricate the bottom cake with cream, and put the upper half of the cake on the cream, slightly condense and set it in the cold for 1-1.5 hours. To make the cake beautiful and the cream does not crawl over the edges, you can use the confectionery ring.
    
15. Cooking the icing: 50 g of dark chocolate are heated together with 30 g of butter. Apply warm icing to the top of the cake and smoothly level it with a spoon, moving it in a circular motion.
    
16. We remove our confectionery masterpiece in the refrigerator for another 3-4 hours, so that it is saturated, and the icing is frozen.
    

Did you know? To make the finished cake easily separated from the mold, before baking, line the bottom with parchment paper, grease it with butter and lightly sprinkle with flour.

Video recipe

To make your cake for sure, watch the video recipe. It shows in detail all the details of creating a confectionery masterpiece.

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