2020-08-13 / test@t

Cake "Bird`s milk" with raspberry heart

Bird's Milk is one of my favorite cakes. The base is taken from the GOST recipe for the bird's milk cake from Irina Chadeeva's blog, but with a significantly reduced amount of sugar. On my own behalf, I added raspberries to the biscuit, as well as hearts from raspberry confit. Raspberry perfectly sets off the creamy taste of the soufflé.

Ingredients

for biscuit with raspberries: butter 50 g
sugar 50 g
chicken eggs 1 pc.
flour 60 g
raspberries 20 pcs.
for raspberry confit: frozen raspberries 300 g
sugar 30 g
corn starch 15 g
for soufflé: egg whites 60 g
sugar 210 g
citric acid 1/2 tsp
if-if 4 g
butter 200 g
condensed milk 100 g
for glaze: dark bitter chocolate 75 g
butter 50 g
for decoration (optional): white chocolate 75 g
red food coloring (fat-soluble) 1 g

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking the cake. Beat the softened butter and sugar until white. Add egg, beat.

Step 2

Add flour, mix again at low speed. Place the parchment on a baking sheet and spread the dough over the circle you have drawn. I'm a cake.

Step 3

Spread the raspberries evenly around the circle, pressing slightly into the dough.

Step 4

Bake for about 10 minutes at 200 ° C in a preheated oven. Take out and cool. Place the workpiece in a split mold and assemble it. Trim the edges if necessary.

Step 5

Cooking raspberry confit. Defrost the berry. Dilute starch with 2 - 3 tbsp. tablespoons of berry juice formed after defrosting. Place the remaining berry with juice in a saucepan, add sugar here. Stir, heat the berry until the sugar dissolves.

Step 6

Stir the starch solution (starch always tends to settle), pour it in a thin stream into the pan.

Step 7

We boil berry jelly (stirring constantly) until thickened, remove from the stove.

Step 8

Then I poured the confit into a silicone "heart" mold and put it in the freezer until it solidified (so that the hearts were firm and easy to work with). If you make a raspberry heart on gelatin, you can make a gelatinous layer and cut out the hearts with a cookie cutter.

Step 9

Cooking soufflé. Soak agar-agar in 140 ml of cold water. Beat soft butter and condensed milk until a homogeneous cream, leave without putting in the refrigerator.

Step 10

Pour water and agar into a saucepan and, stirring constantly, bring to a boil over low heat. Pour in 210 grams of sugar and stir vigorously.

Step 11

Cook over medium heat, stirring constantly with a spatula. When white foam appears on the syrup and begins to bubble, remove from heat. It took me 5-7 minutes maximum.

Step 12

Begin whipping the whites immediately, the main thing is to do everything quickly. Whisk the whites in a large bowl until soft peaks, add a tablespoon of lemon juice or a quarter teaspoon of citric acid and beat again.

Step 13

Now you need to pour hot syrup into the proteins, by this time it had just cooled down to the desired temperature, about 80 ° C. After pouring in the syrup, do not stop whipping the mass, it will greatly increase in volume and thicken. This takes literally two to three minutes. Now add the cream of butter and condensed milk to the beaten mass and beat again on low mixer speed. Everything, the soufflé is ready!

Step 14

Assembly. Quickly pour half of the finished soufflé onto the cake and place our hearts tightly in a circle (approximately like in the photo - the denser the better) and immediately pour out the second half of the soufflé. You need to work quickly so that the souffle does not have time to grab. Put the cake in the refrigerator for a couple of hours.

Step 15

For the glaze, you need to melt chocolate (I took bitter, 78% cocoa) and 50 g of butter. I usually do this in the microwave. Stir, you should get a liquid glaze and pour it on the soufflé, rotating the mold so that the glaze is evenly distributed.

Step 16