Bird's Milk Cake

Bird's Milk Cake – A Delicious and Elegant Dessert

The "Bird's Milk" cake is a dessert that combines delicate textures and refined flavors, bringing a touch of elegance to any occasion. Although it may seem complex, this recipe is a simplified version that will pleasantly surprise you with its taste. Preparing this cake is not just a culinary activity but a true sensory experience.

Preparation Time: 30 minutes
Baking Time: 12 hours (cooling time)
Total: 12 hours and 30 minutes
Servings: 12

Ingredients

- 12 fresh eggs (6 egg whites will remain)
- 2 cups (250 g each) of sugar
- 1 cup (250 ml) of boiled, cooled milk
- 1 tablespoon of flour
- 300 g of soft butter
- 50 g of natural gelatin
- 1 packet of vanilla
- 4 tablespoons of cocoa or 200 g of melted chocolate
- A drop of lemon salt

Preparing the Gelatin

Start by soaking the gelatin in 100 ml of boiling water, allowing it to cool. This is an essential step, as the gelatin must be well-hydrated to dissolve evenly in the cake cream.

Separating the Eggs

Separating the egg whites from the yolks is crucial. Ensure that the bowls used are clean, and the egg whites are very cold. It is recommended to leave them in the refrigerator for a few hours before starting the preparation.

Preparing the Cream

1. Heating the Bain-Marie: Prepare two pots for the bain-marie. Fill a larger pot with water and place it on the heat to bring it to a boil.
2. Mixing the Yolks: In a bowl, mix the 6 yolks with 1 cup of sugar using a whisk until they become a homogeneous mixture. Add the flour and mix well.
3. Incorporating the Milk: Gradually add the cooled milk, continuing to mix to avoid lumps.
4. Thickening the Cream: Place the bowl with the yolk and milk mixture over the bain-marie and stir constantly with a wooden spoon for 10-15 minutes until the cream thickens. When you notice it starting to thicken, remove the pot from the heat and let the cream cool.

Dissolving the Gelatin

While the cream cools, dissolve the gelatin in the same way over the bain-marie, stirring constantly until it completely liquefies. Let it cool to a warm temperature.

Beating the Butter

In another bowl, beat the soft butter with a mixer until creamy. Gradually add the warm cream, mixing continuously until the mixture becomes homogeneous. Add the vanilla and dissolved gelatin.

Cocoa or Chocolate

If you want a darker cake, add 4 tablespoons of dissolved cocoa in 2 tablespoons of milk or 200 g of melted chocolate, mixing them with the butter. You can adjust the amount of cocoa or chocolate according to your preferences.

Beating the Egg Whites

In a clean bowl, beat the 12 egg whites with a drop of lemon salt, gradually adding the remaining sugar. Beat until you achieve a firm foam. It is essential that the egg whites are beaten well to give the cake an airy texture.

Assembling the Cake

1. Incorporating the Egg Whites: Gently fold the beaten egg whites into the butter cream, mixing lightly with a wooden spatula. Do this with slow movements to avoid losing the air from the egg whites.
2. Pouring the Mixture: Pour the mixture into a round or silicone cake mold. Ensure it is evenly distributed.

Cooling

Let the cake cool at room temperature, then place it in the refrigerator overnight. This step is crucial as it allows the cake to set and achieve a perfect texture.

Chocolate Glaze

The next day, to glaze the cake, melt 100 g of chocolate with 20 g of butter in the microwave for 50 seconds. Mix well, adding 100 g of sweetened condensed milk and a bit of rum for flavor.

Decorating the Cake

To create chocolate roses, melt 100 g of dark chocolate with a tablespoon of honey and 20 g of butter. Form petals from the obtained mixture and create roses that you can use to decorate the cake.

Serving the Cake

The "Bird's Milk" cake is served cold, ideally alongside a cup of coffee or flavored tea. This wonderful dessert will surely impress your guests with its elegant appearance and refined taste.

Practical Tips

- Gelatin: Make sure to use natural gelatin, not instant, for the best results.
- Ingredient Temperature: It is important that all ingredients are at room temperature, except for the egg whites, which should be cold to achieve a perfect foam.
- Variations: You can experiment with various flavors by adding orange or almond extracts to the butter cream.

Nutritional Benefits

This cake contains ingredients rich in protein (eggs), healthy fats (butter), and carbohydrates (sugar), making it a good choice to satisfy a sweet craving. Although it is a richer dessert, moderation in portions is key.

Frequently Asked Questions

1. Can I use another type of sugar? Yes, you can substitute white sugar with brown sugar for a more caramelized taste.
2. How can I store the cake? The cake can be stored in the refrigerator, covered, for up to a week.
3. Is it possible to make the cake without cocoa? Sure! You can make a white cake by omitting the cocoa and chocolate.

I conclude this recipe with the hope that you will find joy in preparing the "Bird's Milk" cake and that it will bring smiles to the faces of your loved ones. Every dish has a story, and this is a story about delicacy, patience, and, above all, love. Enjoy!