"Bird's milk" is a candy whose taste is familiar to most of the inhabitants of our country since childhood. Delicate soufflé in chocolate first appeared in Poland in the distant 30s. Once in the USSR, the delicacy became a favorite of the sweet tooth for a long time. Gradually, the Ptichye Moloko sweets, the recipe of which was later adapted by Soviet confectioners for making a cake, turned from a scarce dessert into a familiar delicacy, but still a very favorite one.
Indescribable tenderness
The history of delicacy begins in Poland. In 1936 sweets with a delicate soufflé and a thin layer of chocolate began to be produced in Warsaw at the E. Wedel factory. The popularity of the confection quickly crossed the borders of the country. "Bird's milk" is a candy that received its name for its unique, incomparable taste. The expression "bird's milk" means something unattainable and fantastically beautiful. developed at the factory of Jan Wedel, is still kept secret.
overseas sweetness
The conquest of the USSR by "Bird's milk" began in 1967. Sweets were brought to Moscow from Czechoslovakia by the Minister of Food Industry. The delicacy was to the taste of the members of the government. Soon it was decided to create the Soviet candy "Ptichye Moloko". The recipe for a treat was tried to be created by confectionery factories throughout the country. Lush soufflé required special temperature conditions, special whipping equipment. The Vladivostok confectionery factory coped best with the task.
"Bird's milk" sweeps the country
The following year, in 1968, sweets began to be produced to the delight of the capital's sweet tooth and at the Moscow Rot-Front factory. Initially, delicate confectionery products were produced in small portions. The complexity of the manufacturing procedure at that time was faced with the imperfection of technology. As a result, production could not meet the demand for candy.
With the development of confectionery in the country, the number of produced "Bird's milk" increased. The delicacy was launched into mass production in 1975 at the Moscow Krasny Luch factory.
How Candy Became Cake
The emergence of the "Bird's Milk" cake is associated with the name of the Soviet confectioner Vladimir Guralnik. He worked in the famous Moscow restaurant "Prague". He managed to try the Bird's Milk sweets at the Krasny Luch factory. The delicacy made a strong impression on the confectioner, and he decided to create a cake based on his recipe. The implementation of the idea, however, was hindered by some nuances of the technology. The size of the bird's milk candy is quite small. If the same recipe is used for cooking, it loses its properties - it becomes viscous and sticky. For about half a year, a team of confectioners led by Vladimir Guralnik was looking for a new recipe, trying to improve the technology. As a result, the necessary ingredients were found, and the cake with the most delicate soufflé, light layers and chocolate icing was put into production.
New recipe
"Bird's milk" is a candy, which includes milk, gelatin, sugar and other ingredients. The cake recipe created by Guralnik included a slightly different set of products. Instead of gelatin, agar-agar, a substance obtained from algae, was used for soufflé. Other ingredients included condensed milk, butter, sugar syrup and protein mass.
Confectioners of the restaurant "Prague" prepared a small amount of cakes for the first time. However, just a few months after the start of production, the batch of treats reached 500 pieces. Soon cakes began to be baked at other factories in the country - Vladimir Guralnik did not hide the recipe from his colleagues.
Homemade sweets "Bird's milk": ingredients
Today, sweets loved since childhood can be prepared at home. The advantageous difference of such a delicacy is the absence of preservatives, which are added to the composition to increase the shelf life of products. In order to prepare Ptichye Moloko sweets at home, you will need a small amount of products:
- concentrated (condensed) milk - 1 cup;
- any fruit or berry juice - 1 glass;
- chocolate (preferably bitter) - one bar (100 g);
- gelatin - 10 g;
- sour cream - 3 tbsp. spoons.
All products are available to the general consumer.
Sweets "Bird's milk": a recipe at home
The preparation of treats in this version of the recipe begins with the preparation of gelatin. For soaking, you need a tablespoon of juice. The substance is filled with liquid and left for an hour. Then the swollen gelatin is placed in a saucepan and a glass of juice is sent there. The container is placed on a small fire and heated until the gelatin is completely dissolved. In this case, the contents of the pan must be constantly stirred.
Condensed milk is added to the cooled liquid and everything is beaten until foam is formed. The mixture is laid out in suitable forms and sent to the refrigerator. Estimated cooling time is 6 hours. It is better to put sweets in the refrigerator, and not in the freezer. When the delicacy hardens, it can be removed from the molds. For glaze, chocolate is melted in a water bath along with sour cream. The mixture must be stirred until it acquires a uniform consistency. Candies are glazed on one side, and then sent to the refrigerator. After hardening, the procedure is repeated: the sweets are glazed with chocolate on the other side.
Cake "Bird's milk": cakes
A cake with a delicate soufflé, thin layers and chocolate icing is a great treat for a home celebration. For its preparation, it is best to use agar-agar, but you can also use the more familiar gelatin. The composition of the cakes includes the following products:
- sugar - 100 g;
- butter (soft) - 100 g;
- eggs - 2 pieces;
- flour - 140 g;
- baking powder - 1/3 teaspoon;
- vanilla extract - 2-3 drops.
For baking cakes, you can use two forms of different diameters. Then one layer of dough will become the basis of the cake, and the second will “drown” in the soufflé.
Beat sugar with butter and vanilla extract. Then eggs are added one at a time to the mixture, without ceasing to beat. In a separate bowl, sift flour with baking powder, to which eggs and butter are added. Everything is thoroughly beaten and laid out in forms. Cakes are sent to the oven for about 10 minutes. The temperature should reach 180º. Ready cakes are taken out of the oven and left to cool.
How to make soufflé
To prepare a magnificent soufflé, as mentioned above, you will need agar-agar in the amount of 4 g. The complete list of necessary ingredients looks like this:
- agar-agar - 4 g;
- butter (soft) - 200 g;
- condensed milk - 100 g;
- egg whites - 105 g (from about 4 eggs);
- citric acid - half a teaspoon;
- water - 270 ml;
- sugar - 430 g.
Agar-agar must be soaked in water for a few minutes before cooking. Separately, butter is whipped with condensed milk and set aside. Water with prepared agar-agar is mixed and put on fire. The mixture is brought to a boil and granulated sugar is added, then brought to a boil again. Ideally, the temperature of the liquid in the pan should rise to 117º. It is best to use a cooking thermometer to measure it. If it is not there, you can determine the readiness of the syrup using a soft ball test. A little sweet mixture is dripped into a container of cold water. Then they try to collect the ball with their fingers. If it works, then the syrup is ready. On average, it takes 15 minutes to boil it.
5 minutes before the syrup is ready, you need to start whipping the proteins with citric acid. The finished syrup is introduced into the proteins in a thin stream, while they continue to beat. The mixture will increase significantly in volume, acquire a beautiful shine, become thick. It is important that the temperature of the whipped proteins does not drop below 45º, because at 40º the agar-agar will begin to solidify. A mixture of butter and condensed milk is added to the finished proteins and mixed until smooth. Then they begin to quickly collect the cake.
Glaze and Assembly
Half of the souffle is poured into the mold, it is covered with a smaller cake. Then the rest of the soufflé is sent to the mold. The second cake comes last: it needs to be pressed a little into the lush milk mass. To prevent voids from forming in the soufflé, it is necessary to knock the cake mold on the table several times, and then put it in the freezer for 3 hours if it was prepared in a silicone mold, or in the refrigerator until it hardens if in a detachable one.
For glaze, take 75 g of chocolate without additives and 50 g of butter. Everything is melted in a water bath and mixed. After the freezer, the cake is taken out of the mold and left to warm up a little. The airy delicacy is glazed and decorated.
Sweets "Bird's milk", the calorie content of which is 45 kcal in one piece, cannot be called a dietary dish, like the cake of the same name. At the same time, they are less able to harm the figure than many other confectionery options.
Now, as well as 20-30 years ago, one of the most favorite delicacies of the inhabitants of our country is Ptichye Moloko sweets. The photo, smell and taste of a delicate soufflé in chocolate icing evokes the happy days of childhood. Today, those who came to the country from Poland have ceased to be in short supply. Today "Bird's milk" is a candy that is produced by different factories, slightly varying the recipe, and by many housewives who want to please their families with the most delicious dessert.
One of the legends tells how beautiful birds of paradise fed their chicks with their most tender "bird's" milk. This, of course, is a fairy tale, but the classic Bird's Milk dessert is a real magical delicacy. Thin cake, delicate soufflé and delicious chocolate icing.
Fans of the Bird's Milk cake often complain that the delicacy is no longer what it used to be. What to do, times have changed, the recipe has improved.
If your kitchen is equipped with a mixer, making a cake will not be difficult.
To prepare this dessert you will need:
- fine sugar - 8 tbsp;
- large egg - 7 pieces;
- a little vanilla sugar;
- 40 g of gelatin granules;
- 200 ml of milk;
- flour - 160 g;
- baking powder for the dough;
- 150 g butter (softened);
- 2 chocolates;
- whole milk "condensed" - 100 g.
Cooking time: 1 hour. Per serving 100 g: 399 kcal.
How to do:
Classic step by step
This delicacy is based on a cream made from whipped proteins brewed with sweet syrup.
Ingredients:
- for glaze: two bars of dark chocolate.
For the crust:
- flour - 160 g;
- 45 g butter;
- selected egg - 2 pcs;
- sugar - 100 g.
For gentle cream:
- 10 st. l. Sahara;
- 3 proteins;
- 8 art. l. oils;
- 20 g of gelatin;
- 2 g of "citric" acid;
- 100 g "condensed" whole milk.
Cost required: 2.5 hours. One serving 100 g: 415 kcal.
How to make a classic bird's milk soufflé cake:
Step 1. Soak the gelatin according to the instructions on the package.
Step 2. To prepare the dough, rub the butter with granulated sugar. Add chicken eggs, mix and add wheat flour. By consistency, you will get a mixture that resembles thick sour cream.
Step 3. Line a standard baking sheet with oiled cooking paper. Pour the dough, its layer is about 0.5 cm.
Step 4. Bake in a preheated oven for about seven minutes. Cool the finished cake, cut out two squares or rectangles from it.
Step 5. Boil the syrup: combine sugar with water in a saucepan, heat over low heat with constant stirring, bring to a boil, add lemon. Cook until the sugar syrup becomes viscous. Approximately 40 min. To check, scoop up the syrup with a spoon, lift it up, if the syrup thread does not break, then everything is fine, you can add gelatin and stir. As soon as the mass begins to thicken, remove from heat.
Step 6. Make a cream: beat the whites with a mixer into a lush foam, then pour in the syrup in a thin stream, continuing to beat with a mixer. Leave the resulting mass for five minutes at room temperature. Beat butter lightly, add condensed milk, mix again. Send this mixture to the proteins.
Step 7. Place a detachable form without a bottom on a sheet of cooking paper, placing a wide cutting board. Place the cake in a mold, pour the soufflé on top, leaving 100 grams for the second cake. Put the next cake, spread the remaining soufflé on top. Cool down in the refrigerator.
Step 8. The most delicate operation - carefully prepare the chocolate icing in a water bath. Make sure that the water does not have a single chance to get into the chocolate and ruin the icing.
Step 9. Remove the cake from the refrigerator, pour over the icing. Don't forget to send it back to the fridge.
Step 10 Remove the detachable form from the finished dessert. Decorate with chocolate or buttercream if desired. Serve the cake on the table immediately, then the soufflé will be tender, if you keep it in the refrigerator for a day, then the layer will become porous.
Cake "Bird's milk" with cottage cheese and gelatin
Do you want something light and unusual? And there is such a recipe. Berries, airy curd cream and thin dough - everything for an exquisite tea party.
Ingredients:
- butter - 80 g;
- natural honey - 8 tablespoons;
- any crumbly cookies - 250 g;
- granulated gelatin - 20 g;
- orange juice - 3 tablespoons;
- fat curd mass - 0.6 kg;
- fat cream - 200 ml;
- fresh raspberries - 200 g;
- 5 small sprigs of mint
Cooking time: 1 hour. Calorie content for 1 serving 100 g: 400 kcal.
Cooking:
- On low heat, dissolve the gelatin granules in the orange juice. Grind cookies in a blender bowl, add 70 g of softened butter, three tablespoons of honey and mix until smooth;
- Grease a detachable cake pan with the remaining butter, put the resulting mixture into it, press down to the bottom with a spoon. Put in the refrigerator;
- Mash the curd mass with a spatula. Whip the cream with a mixer and add them to the cottage cheese, add the remaining honey;
- Choose the most beautiful raspberry to decorate the dessert. The rest of the berries are slightly kneaded and combined with curd cream, then add gelatin;
- Put the curd soufflé on the cake, smooth it out. Put to freeze in the refrigerator;
- Decorate the finished dessert with raspberries and mint.
A simple recipe for treats with semolina
For the cream, we suggest using semolina porridge. It seems to be a completely uncomplicated ingredient, but semolina can please with a new taste, it is worth adding lemon zest and juice to it.
Ingredients:
- 4 eggs;
- baking powder + a glass of flour + 30 g cocoa;
- fine granulated sugar - 200 g;
- 1 pinch of table salt;
- 8 tbsp softened butter.
- granulated sugar - 150 g;
- 250 g of melted butter;
- 1 small lemon;
- 700 ml of milk;
- 5 tbsp semolina;
Chocolate glaze:
- sour cream and sugar - 4 tablespoons each;
- butter and cocoa - 3 tbsp each
Time required: 1.5 hours. Value of 1 portion 100 g: 418 kcal.
How to cook a cake "Bird's milk" with semolina:
- Beat the yolks with a mixer until a fluffy light mass is formed. Continue beating while adding sugar and salt. Then increase the speed on the mixer and add one egg white at a time;
- Preheat the oven to 180. Combine flour and baking powder, add soft butter and stir until smooth. Add beaten eggs, mix a little more and divide the mass in half. Mix one part with cocoa;
- Grease the detachable form well with a piece of butter, put the brown dough into it and send it to the hot oven for 7-10 minutes. Bake a light cake in the same way;
- The most crucial moment in the whole recipe is the cream. Pour semolina into hot milk, add sugar. Boil until thick. While you are whipping other ingredients for the cream, the porridge will cool completely;
- Grate the lemon zest on a fine grater, squeeze the juice from ½ of the fruit. Beat the softened butter with a mixer. Add zest and juice while continuing to beat. Add semolina and mix the mass into a homogeneous lush cream;
- Put the chocolate cake in a form with high sides, all the cream on top of it, smooth it. Press down the cream with a light cake. Wrap the form with cling film and refrigerate overnight;
- For glaze, mix sour cream with the recommended ingredients. With gentle heating, the glaze will acquire a special texture, become tender and shiny;
- Take the cake out of the refrigerator, remove the form. Put a thin layer of chocolate icing on the finished dessert, smooth it and send it to the refrigerator for another half hour so that the icing is well frozen.
Sweets "Bird's milk" at home
The best part about making homemade Ptichye Moloko sweets is that we do without dough.
Ingredients:
- egg whites - 7 pcs;
- pure water - 250 ml;
- a bag of gelatin - 40 g;
- any bitter chocolate - 200 g;
- softened butter - 180 g;
- vanilla sugar - to taste;
- fine sugar - 125 g.
Cooking Required: 1 hour 20 minutes In 100 g of sweets: 350 kcal.
Cooking guide:
- Fill gelatin with water. After about half an hour, put it on the stove, with constant stirring, bring to a boil. Cool down.
- Beat egg whites with a mixer until fluffy. Add 125 grams of fine sugar. Increase the mixer speed slightly and beat the mixture until smooth. Continuing to beat, pour in the gelatin liquid;
- From chocolate and butter, prepare the glaze in a water bath. To do this, put them in a small container, put it in a deep saucepan filled with hot water to half the height of the container, send it to the stove for 15 minutes;
- Put a piece of chocolate icing in a low form and refrigerate for fifteen minutes. Remove the form from the refrigerator, put the cream soufflé on the icing and smooth it out. Put the remaining chocolate mass on it with a thin layer, level it and put it on the refrigerator shelf for another 30 minutes;
- When all the layers have hardened well, you can cut the candies into any shape you like.
"Bird's milk" with strawberries
An indispensable participant in modern recipes for Bird's Milk is fresh strawberries. Her taste is bright, and she gives the cream a fragrant berry note. And, of course, the red color, thanks to which the dessert looks especially appetizing.
You will need for cakes:
- chicken egg - 7 pieces;
- premium flour - 150 g;
- potato starch - 50 g;
- fine sugar - 150 g;
- vanillin - 5 g.
Required for cream:
- cream - 300 ml;
- a glass of fresh strawberries;
- natural yogurt - 100 g;
- gelatin - 1 sachet.
Required for decoration:
- fresh strawberries - about 100 g;
- mint leaves - 1 handful;
- 2 tbsp. l. powdered sugar.
You will need: 2 hours. Energy value of 100 g: 405 kcal.
Recipe step by step:
- Preheat the oven to 180 ºC. Beat the yolks with a mixer until light in color. Add fine sugar, starch and flour, beating continuously. Slightly increase the speed of the mixer and gradually introduce the proteins, knead the dough into a homogeneous mass;
- Lubricate a suitable form with a cube of butter, put the biscuit dough into it and send it to the oven. Do not immediately take out the finished base, let it stand in the switched off oven for about ten minutes. Remove the biscuit and cut into two equal halves;
- For cream: soak gelatin according to package directions. Whip the cream with a mixer. Be sure to add yogurt, mix and carefully pour in the swollen gelatin, add strawberry pieces;
- Put the first cake on a flat dish, put the cream on top, level it. Put the second cake on the soufflé, press down lightly. Put the dessert in the refrigerator so that it freezes well;
- Place slices of fresh strawberries on the finished “Bird's Milk” cake, decorate with powdered sugar and mint leaves.
Little tricks
Cakes, before pouring cream, can be sprinkled with any cream liqueur. By the way, you can also add a tablespoon of liquor to the cream so that the taste of the soufflé is not monotonous.
Be sure to add gelatin to the cream, if there are no granules, take plates, the result will be the same. Thick chocolate icing can be diluted by adding a piece of butter.
Egg whites that need to be whipped into a fluffy mass, be sure to cool. It is important that the dishes are porcelain. The whisk must be absolutely clean, even a small drop of fat will spoil the foam. A pinch of table salt introduced into the proteins will strengthen it.
Another detailed recipe for a delicious treat is in the next video.
Loved by many. This is a combination of delicate soufflé and bitter chocolate, a win-win option - not too greasy and airy filling and chocolate that melts in your mouth. A great option for tea, coffee or as a compliment. Based on them, even a cake appeared, which immediately fell in love with the sweet tooth.
Do birds give milk?
Children sometimes ask themselves: "Why is Bird's Milk called that?". Do birds give milk at all? And adults know this for sure. The vast majority of birds, like reptiles and other amphibians, are not mammals but oviparous. And those that feed their chicks in a way similar to that of mammals do so with a viscous liquid for milk. completely different. So, we can say that bird's milk does not exist in nature, and even more so it is not in the composition of sweets.
But despite this obvious thing, not all adults know why "Bird's milk" is called that. And most likely they just don’t think about where such a strange and ridiculous name comes from.
Where does this name come from?
The fact is that the Poles borrowed such a name from the legends about the healing milk of birds of paradise, with which they allegedly feed their chicks. The milk of birds is also mentioned in the comedy of the ancient Greek philosopher Aristophanes "Birds". It is described as the highest delicacy, the food of the gods, which gives unheard of strength and health.
In ancient times, it was customary to ask fans to give amazing gifts. The more amazing the gift, the more chances for the heart of a young beauty. And if the girl didn’t like the guy at all, she asked him for bird’s milk, for sure knowing that this is just a legend, and he won’t get it, which means there will be a reason to refuse. Poor young men died in search of this magical milk, but no one found it.
This legend in one interpretation or another is found among many peoples. Since ancient times, there has even been a proverb among Russians: "The rich have everything, especially bird's milk."
Thanks to such a variety of fairy tales and legends, bird's milk has become synonymous with something special and rare. That's why "Bird's milk" is called so. To emphasize the divinity of the delicacy and compare it with the mythical milk of the birds of paradise.
Now, however, a small number of birds have been found that feed their chicks with something like milk. For example, flamingos and penguins. But the creators of sweets clearly didn’t have this in mind, and even at the time of the invention of sweets, and even more so, the birth of this legend, they could not know about this.
What are candies made of?
For the first time, such sweets began to be produced in 1936 in Poland, under the name Ptasie Mleczko, and there they were a resounding success. The famous Soviet factory "Rot Front" decided to repeat this success and in the 1960s began their production in the USSR. At the same time, they decided not to stand on ceremony with the name and translated it literally. That's why "Bird's milk" is called that.
The composition of the sweets is very simple - no super rare ingredients. This is a mixture of egg white, sugar, gelatin and butter, poured with chocolate. The ingredients are clearly not why "Bird's Milk" is called that. But despite the simple composition, it is not so easy to cook them, everything is important - the freshness of the products, the speed of kneading, and the cooling temperature.
Therefore, sweets were made in small batches, which quickly sold out. In Soviet times, shortages were commonplace, and these sweets were especially difficult to get. The Soviet people interpreted why "Bird's milk". They believed that this was due to their scarcity and unusualness at that time.
GOST was strictly observed, and those who ate them then say that the delicacy was much tastier than today. Now, unfortunately, many ingredients are being replaced by cheaper and synthetic ones. Not every factory makes them equally well, and some have changed the recipe so much that the taste is unrecognizable. Sweets "Bird's milk" from "Rot Front" to this day are read as a standard.
How did the cake come about?
Later, in the 1980s, the confectioners of the elite Prague restaurant at that time, headed by Vladimir Guralnik, invented a biscuit cake, which was named the same. It was a cake stuffed with the most delicate soufflé and, like the legendary sweets, covered with chocolate. That's why the cake is called "Bird's Milk". Its uniqueness is also in the fact that no patent was ever issued for any other in the USSR, but this one was issued.
Now it is baked at home, as the recipe is not a secret. But due to the complexity of the technology, only the most skillful and experienced housewives get it.
"Ptichye Moloko" is a delicious chocolate treat that has come down to us from Soviet times and today anyone can make it at home.
Let's look a little into the history of the creation of a confectionery. Few people know, but its history began with sweets, and later another dessert of the same name appeared - a cake. Actually, sweets "Bird's milk" began to be produced in Poland. And to be more precise, the recipe for this product was invented by the owner of the confectionery factory, Jan Wedel, who returned full of impressions from a trip to France. Of course, the recipe for sweets initially had a somewhat unusual and unusual taste. They were produced with a filling in the form of marshmallows (candies similar in taste to marshmallows).
In Russia, "Bird's milk" appeared on the orders of the Minister of Food Industry. Returning from Czechoslovakia, where he tasted this miracle, the minister gathered the best workers of the Rot Front factory, treated them to a treat, and instructed them to do the same, and ordered them to be released at the factory. From that day on, the mass production of Ptichye Moloko sweets began in Russia.
Let's talk about the benefits of confectionery. Since childhood, everyone has been pushing us that the abuse of sweets is harmful to our health, this is true to some extent, but not in our case. Sweets "Bird's milk" are very useful for the human body. Especially useful for those who do not have enough proteins, animal fats, vitamins and mineral components in the body. And the coumarin contained in sweets is a catalyst for reducing blood clotting, which prevents the formation of blood clots. Perhaps the only disadvantage of these sweets is their high calorie content. Therefore, people especially watching their figure should not abuse them.
Well, now, having considered the pros and cons of this dessert, I propose to go directly to the recipes and methods of preparing this delicacy, with the wonderful name "Bird's Milk" at home! You won't believe how easy it is to make this amazing treat!
According to this recipe, this dessert was prepared by our grandmothers.
Required:
- At least 1 cup of wheat flour (highest grade);
- Medium glass of sugar (for cream), 11 cups of sugar (for dough);
- About 3 tablespoons of sugar (tablespoons) will be required for glaze;
- Also, you will need a block of butter, weighing 150 grams, needed for the dough), as well as at least 300 grams of butter, which is required for the cream;
- 2 medium glasses of milk;
- 3 chicken eggs, as well as a teaspoon of slaked soda, at least 3 tablespoons of semolina, 3 teaspoons of cocoa needed for the dough, and at least 2 tablespoons of cocoa (for glaze); also sour cream - at least 2 tablespoons, half a lemon.
Cooking process:
- Step 1. Having melted the butter a little, cool it and rub it with sugar. After that, add the eggs, and beat the resulting mixture with a mixer. Add soda with two tablespoons of water (with the addition of vinegar), mixing everything thoroughly. Add flour to the resulting mass, stirring a little.
- Step 2. You need to divide the dough into two even parts. Add cocoa to one of the parts. Grease a baking dish with butter, sprinkle it with flour. We bake 2 cakes in the oven, heated to 200 degrees. Each cake is baked for about 10-12 minutes. We wait until the cakes have cooled, and grease them with cream.
We prepare the cream at home as follows: We prepare semolina porridge and let it cool. Grind the lemon on a fine grater and add to the porridge. Rub the butter with sugar, which should melt a little, and also add to the porridge. Whip the cream with a mixer.
For the glaze, you need to mix sour cream, cocoa and sugar, then mix the mixture that we received and put on fire. Stir the mixture until it boils, add a spoonful of butter and let the glaze boil.
Cut the rinds in half. We alternate white and chocolate layers, generously coat them with cream. The top cake does not need to be lubricated with cream. Drizzle the cake with frosting and refrigerate for a couple of hours. The cake is ready! Enjoy this sweet!
"Bird's Milk" Classic
You will need: 3 bags of gelatin, half a glass of milk, the same amount of granulated sugar, also 450 ml of sour cream, and 500 grams of whipped cream; 5 tablespoons of cocoa (tablespoons), a glass of water.
Preparation: in a small saucepan, mix milk with gelatin (2 bags), we leave one for glaze. We put the resulting mixture on the fire, slowly whisking it. Do not bring it to a boil, and immediately after the steam appears, remove the pan from the heat. Next, beat a glass of sugar with sour cream and whipped cream until smooth. Then gradually add the heated milk with gelatin. We spread this mass in a pre-prepared dish (preferably oiled). Smooth it out and put it in the fridge to cool.
To prepare the glaze, we take cocoa, a little sugar, and a bag of gelatin. To them, add a glass of water and a little milk. Beat and set to bask on fire, while stirring the mixture. Bring to a boil and cool to room temperature. We take out the frozen mass from the refrigerator, and evenly distribute the resulting glaze over it. We put the finished form in the refrigerator again, at least 5 hours. Your delicious dessert is ready!
"Traditional Delight"
- For a biscuit, it will come in handy for us: Flour - 150 grams, the same amount - sugar and 4 chicken eggs.
- For a soufflé, you need (in approximate concentrations that vary depending on taste): 300 grams of sugar, 200 grams of butter, 300 grams of sugar, a tablespoon of flour, a bag of gelatin, weighing 30 grams, and a dozen eggs.
The preparation process is simple - gelatin should be poured with 150 ml of cold, and, importantly, boiled water. Leave for an hour, starting to cook a biscuit. To do this, beat the eggs with sugar, then add the flour and mix the mixture thoroughly. We put the dough in the oven, preferably preheated to 180 degrees, on average for 25 minutes.
Soufflé is ready. To do this, you need to separate the whites from the yolks. Add milk and mix as thoroughly as possible. Add flour, put on fire in a water bath. Heat until the mass thickens and cool. Next, you need to add butter, after which we give a whipped shape with a mixer. We put the infused gelatin on the fire until the grains are completely dissolved in it. Proteins should be whipped with a pinch of salt. Add gelatin to them. Mix the whites with the yolks and put in the refrigerator. We cut the baked biscuit on the cake. We put one biscuit on the bottom, put the resulting soufflé on it, and put the 2nd biscuit on top. Lubricate the top cake with chocolate icing. Its very easy to make! You just need to mix a glass of milk with 4 tablespoons of cocoa, and three tablespoons of sugar, add 30 grams of gelatin, and heat in a water bath.
The cake is almost ready! It remains only to put it in the refrigerator for 6-8 hours. Everything, a delicious delicacy is ready!
By the way, as for the soufflé, for its preparation, it is not necessary to make it according to the generally accepted recipe! You can experiment! Don't be afraid to do it! After all, you can consider several options for making soufflé, for example, you can use vanilla or chocolate. In addition, do not forget about decoration - it can be various berries, chocolate or, for example, caramel. It can also be based on different products, it all depends on your taste and desire to cook. They can be cream, and proteins or cottage cheese, anything!
Sweets "Bird's milk" at home
Required: One tablespoon of gelatin, 2 medium glasses of any juice (you can even use compote), a liter of pasteurized milk, 1 chocolate bar and 2 tablespoons of sour cream.
Preparation: Fill gelatin with juice for about an hour, and let it brew. We put the resulting mass on fire, but do not let this mass boil. Cool it a little, gradually add milk there, beat everything with a mixer. Pour everything into a mold and put in the refrigerator for a couple of hours until the mass hardens. After the resulting mixture has hardened, take it out of the refrigerator and cut into small pieces. For glaze, melt chocolate with two tablespoons of sour cream. After the chocolate has melted, pour one side of the candies and put them in the refrigerator to harden, then take them out and pour the other part of the candies, and put them in the refrigerator again. Sweets are ready "Bird's milk"! What does it say "Bon Appetite!"
"Bird's milk" from tender curd cheese
Required: curd cheese (cheese must be unsalted) - 1/2 kilogram, a glass of heavy cream (at least 35 percent fat!), And at least ten tablespoons of sugar; 1 sachet of gelatin, preferably instant.
Method of preparation: Whip the cream into a thick foam, gradually add sugar there. Soak gelatin. Using a mixer, mix the cream and curd cheese. Dissolved gelatin must be added to the resulting curd-creamy mass. Put the resulting mixture in a suitable dish and remove to harden in the refrigerator. After the mass hardens, cover it with chocolate icing. (see above for methods of making chocolate icing). We remove the resulting yummy in the refrigerator for several hours.
Unusual dessert "Bird's milk" is ready!
In this article, we looked at how you can, so to speak, create "Bird's Milk" at home, as well as many ways and types of his advice! We talked about its benefits and harms, looked into its history, saw various options for preparing this dessert.
We learned that the proportions and components of this confectionery are radically different! And 10 whole eggs, and a glass of milk, semolina, and all this is referred to under the proud name "bird's milk."
The choice of the most suitable recipe is up to you! Bon Appetit!
"Bird's milk" - as the name suggests - was once a real scarcity and luxury. Today, everyone can afford this square confectionery miracle from the Soviet past. By the way, few people know that the candy of the same name was the first to be invented. The cake was not a success for the production masters right away.
Photo from the book of confectioner Alexander Seleznev "Soviet cakes and pastries" (EKSMO)
The name "Bird's milk" often misled us in childhood and was presented as the main ingredient. Later, of course, it turned out that bird's milk is a non-existent thing. Even the ancient Greek authors Aristophanes, Lucian and Strabo used "bird's milk" in their works as a symbol of great rarity. The milk of birds is also sung in old Slavic fairy tales. Ancient legends tell about birds of paradise that fed their chicks with milk. If a person drinks this milk, he will be able to resist all diseases and enemies. Beautiful princesses turned out to be especially enterprising, who sent bored gentlemen in search of bird's milk.
candy period
The history of dessert began in Poland. Jan Wedel, the owner of the E.Wedel confectionery factory, having returned from a trip to France under great impression, asked himself the question: “What can a person who has everything want? Except bird's milk. And so the legendary name appeared (in Polish - ptasie mleczko).
True, the recipe for the first Ptasye Mlechko sweets was somewhat unusual. In 1936, E.Wedel began to produce them filled with marshmallows glazed with chocolate. Marshmallows are sweets that taste like, but without eggs and applesauce. Marshmallows contain sugar or corn syrup, gelatin, dextrose, and flavorings. All this is whipped to the state of a “sponge” and formed into small pieces.
State order
In Russia, Ptichye Moloko sweets appeared ... by order of the government. Sweets similar to the “bird milk” were also produced in Czechoslovakia, where our minister of the food industry arrived in 1967. A member of the government appreciated the work of confectionery art and took a small batch with him on the way back. Returning to the USSR, he gathered the leading confectioners at the Rot Front factory and, having treated them to a treat, ordered them to invent the same, relying only on their taste buds. After the same minister ordered all factories to learn how to make such sweets, from that moment their mass production began.
Anna Chulkova, a confectioner from Vladivostok, also attended courses that taught the secrets of the production of Bird's Milk. Returning to her native factory, Anna decided to refine the recipe, experimenting with the main recipe, additives, and the production process. She also came up with the idea of mechanizing the manual cutting method, which significantly accelerated the production of sweets (instead of the planned six tons, the factory received 12). Later, the Vladivostok "bird" was officially recognized as the best in the Union, which the locals were very proud of. They carried sweets as a local attraction as a gift to their loved ones, and Anna Chulkova was made an honorary resident of the city.
Now there are many different candies "Bird's milk". Vladivostok are now called Ptichye Moloko Primorskoye, while Rot Front has merged with Krasny Oktyabr and Babaevsky and simply produces Ptichye Moloko - without any clarifications. There are also quite tasty analogues with similar names - for example, "Bird's Sweetness". Modern sweets "Bird's milk" are chocolate-covered soufflés based on milk (condensed or dairy products), sometimes flavorings (amaretto, rum ...), as well as agar-agar are added.
tricky jelly
About one of the main "bird" components - agar-agar (sometimes they write just agar or even - E406) - many have never heard of it at all. Nevertheless, agar-agar is used quite often in the confectionery business - it is because of it that a delicate, but dense texture is obtained not only for bird's milk filling, but also for marshmallows and soufflé.
Agar-agar means "jelly" in Malay. It is similar to gelatin in properties, however, it is more expensive. In addition, the structure of products “captured” by agar is more plastic; it is more often used to create the most delicate air layers with bubbles. Agar usually looks like a white or yellowish powder.
Agar-agar is produced from marine red and brown algae that grow in the Pacific Ocean and the White Sea. It is completely natural and “suitable” for vegetarians, since, unlike gelatin, which is made from animal connective tissues, it contains only vegetable raw materials.
Stuffing: high technology
The next step in the development of the "bird" theme is the famous cake. It was also invented here, in the Prague restaurant, in 1978. Moreover, the "Bird's Milk" cake made a splash. Monstrous queues lined up behind him, they even had to “turn” onto Stary Arbat so that the “tail” from the government highway (Novy Arbat, then Kalininsky Prospekt) was not visible. A little later, for the first time in our country, a patent was issued for the cake.
The famous cake was invented by the confectionery duet - Golova and Nikolai Panfilov, under the guidance of the head of the confectionery shop of the restaurant Vladimir Guralnik. By the way, it is precisely Guralnik that we owe the appearance of many Soviet desserts - for example, the no less famous Prague cake.
Initially, they tried to make a cake according to the same recipe as sweets, the production technology of which at that time had already been debugged. However, what is good in sweets, on large layers for a cake, looked more like marshmallow - there was no necessary lightness and tenderness. The recipe needed to be revised. Guralnik spent six months with assistants in the "culinary laboratory" before the recipe was brought to perfection. A large role in the filling, in addition to agar and condensed milk, is played by egg whites and butter.
For the test, an unusual recipe was invented that distinguishes it from the sand and biscuit familiar to us. The cake for the “Bird” was more like a soft cupcake, which went well with the delicate filling. There are two thin "flat cakes" in the cake - one at the very bottom, then the filling, one more in the middle and soufflé again on top. The quality of chocolate is also important, which must be at a certain temperature (38 ° C).
By the way, initially the cake was called modestly - “soufflé”. And only then the "real" Bird's Milk cake could be distinguished by the firebird on the box. The recipe was not kept secret, moreover, it was decided to transfer it to the Mosrestorantrest plant, which is about 30 large enterprises. Nowadays, finding the “same” cake is difficult, but possible. We must carefully look at the packaging (focus on the image of the "bird of paradise"), the composition of the product and - try.
home option
What our mothers didn’t come up with in order to “perform” the famous cake at home. To achieve tenderness and airiness of the soufflé, semolina was even added to it! So, in the semolina version, the recipe then became for many housewives the home version of Bird's Milk. But now there is no need to invent something - after all, all the ingredients can be bought in the store, if not agar-agar, then gelatin - for sure.
Cake "Bird's Milk" (from Alexander Seleznev's book "Soviet Cakes and Pastries")
Ingredients. Dough: 140 g flour, 105 g sugar, 105 g butter, 75 g eggs (1.5 pieces), 1 teaspoon vanilla sugar. Cream soufflé: 308 g of sugar, 4 g of agar-agar or 20 g of gelatin, 200 g of butter, 95 g of condensed milk, 60 g of protein (2 pieces), 3 g of vanilla sugar, 2 g of citric acid. : 100 g chocolate, 10 g vegetable oil.
Cooking. Dough. Beat butter with sugar. Dilute vanilla sugar in the egg. Mix everything and beat for 15-20 minutes. Pour in the pre-sifted flour and knead the dough. Make two balls of dough and roll them into two thin cakes. Preheat the oven to 220ºС. Bake 8-10 minutes. Remove from oven. Put one of the layers in a round shape with a diameter of 22 cm.
Cream soufflé. Beat butter with condensed milk. Soak agar-agar in water for half an hour. Add sugar to it. Boil for 5 minutes, up to a temperature of 110ºС. Add vanilla sugar and citric acid to the proteins, beat. Introduce agar-agar in a thin stream. Beat gently until the cream cools down to 50ºС.
Then add the oil-condensed mass, mix and immediately put the cream on the dough in the form. Cover with the second part of the dough. Place the cream on top again. Remove to cool in refrigerator.
Frosting. Melt chocolate, mix with butter. Pour mixture over cake.
Note. If gelatin is used instead of agar-agar, it should also be soaked for half an hour in cold water and melted in a water bath without boiling. Then add to the whipped and cooled to 50ºС protein-sugar mass.
