Bird's milk cake with semolina step by step recipe. Cake “Bird's milk” with semolina cream. Ingredients for cream, soufflé

In the 80s. In the 20th century, you had to stand in a long line for a popular cake called “Bird's Milk”. Later, when the snow-white soufflé was replaced by lemon cream, the culinary treasury was replenished with many original recipes. For example, Bird's Milk cake with semolina and lemon, airy cream with a delicate citrus aroma, giving the dessert a divine and unusual taste.

A festive dessert, following a recipe from my mother’s notebook, is easy to prepare.

We will need:

For the biscuit dough:

eggs - 3 pieces;
a pack of margarine;
granulated sugar – 180 g;
flour – 130-140 g;
cocoa powder – 25 g;
soda – 12 g and vinegar.

For cooking the cream:

milk – 0.4 l;
semolina – 100 g;
granulated sugar – 270 g;
lemon;
butter – 320 g.

Make the glaze:

sour cream – 2 spoons;
cow butter – 50 g;
sugar – 75 g;
cocoa powder – 2 tsp.

Instructions for preparing the cake:

Cakes

Melted margarine is mixed with granulated sugar.
Beat in the eggs one at a time.
Carefully add baking soda slaked with vinegar.
Add flour and knead. Divide equally.
Add cocoa to one half.
Grease the pan, sprinkle with flour and bake the biscuit. Divide the cooled sponge cake into two layers with a knife.

Prepare cream for semolina cake:

Thick, sweet semolina porridge is cooked in milk.
Prepare the sugar and butter mixture.
Grate the lemons (without the white inner film).
The cooled porridge is mixed with sweet butter and lemon zest and juice are added.
The whipped finished cream sits in the refrigerator for 20-30 minutes.

Cake assembly:

Apply cream to the cake layers, alternating dark with white, then the sides, without greasing the top.
Cook the glaze by mixing its ingredients. Heat to a boil and add oil. Stir while continuing to boil for 2-3 minutes.
In several steps, warm glaze is poured onto the top cake and sides.
Leave for 60 minutes, putting in a cool place.

The festive product is decorated with powdered sugar, applying stencils with letters or drawings.

Step-by-step recipe from Yulia Vysotskaya

The cake, based on a 20-year-old recipe, is Yulia’s signature and favorite, and is constantly a huge success with her friends and relatives.

What you will need for the soufflé:

eggs – 6;
sugar 190 g;
flour - not a full spoon;
24 g gelatin;
milk – 130 ml;
cow butter – 180 g.

For the biscuit:

4 eggs;
140 g – flour;
a glass of sugar.

Glaze:

cocoa – 100 g;
whole milk – 60 ml;
granulated sugar – 90 g;
oil - 3 tablespoons.

The procedure for preparing a cake from Yulia Vysotskaya

Prepare the sponge cake in advance. Beat eggs with granulated sugar, gradually adding flour. Bake for 0.5 hours in a mold that is not greased with anything. Cool on a wire rack, turning over.
Preparation of cream - soufflé. Separate the yolks from the whites.
Grind half the amount of sugar with 6 yolks, add flour and warm milk. Cook over low heat, remembering to stir, until it reaches the consistency of thick sour cream. Cool without removing the lid.
Beat, adding butter.
Let the gelatin soaked in 4 tablespoons of cold boiled water for 10 minutes. Heat, without boiling, until everything dissolves.
The whites are whipped into a stable foam, sand is gradually added and the warm gelatin solution is thinly poured in, continuing to beat until smooth and shiny.
The soufflé is mixed with custard.
Place one cake layer in a container with cling film and pour in the cream. Another layer is pressed on top of the cream. Keep the cake in the cold for 7-8 hours.
Place on a plate. Make the glaze: boil cocoa powder with milk, sugar and butter. Boil, reduce to the desired thickness and pour over the product.

Dessert from Grandma Emma

Delicate cake - soufflé for the holiday.

For the biscuit

yolks – 7;
flour – 140 g;
sugar – 90 g;
cow butter – 120 g;
a packet of vanillin;
baking powder - a spoon.

Cream - soufflé

proteins – 7;
agar-agar – 10 g;
granulated sugar - 7.5 tablespoons;
butter – 160 g;
condensed milk - can;
citric acid - a quarter tsp.

Glaze coating

dark chocolate - a large bar;
cream - a tea cup;
oils – 30 g;
granulated sugar - 2 tsp.

The procedure for preparing dessert from Grandma Emma:

Beat the yolks with a mixer with granulated sugar and vanilla until white, adding softened butter in parts. Add flour and baking powder and knead the dough.
Line the pan with baking paper and pour in the dough. Bake with the oven at 200 degrees. Cool on a wire rack, without pan. Cut the cooled biscuit into 2 layers.
Pour water (7 spoons) into a bowl with agar-agar and leave for a quarter of an hour. Then add sugar and heat to 116 degrees. Beat the cooled whites well and, without stopping, carefully pour in the sweet liquid.
Add condensed milk with spoons to the butter, whipped until fluffy.
Combine the protein mixture with the butter cream.
Place a layer of sponge cake on the bottom of the mold, half the soufflé on top, then repeat. Keep the finished cake in the cold for at least 2 hours.
Make chocolate glaze. Heat heavy cream with granulated sugar. When the grains dissolve, pour the mixture into the bowl with the chocolate pieces. Stir until smooth, then add oil.
Cover the finished product with cooled glaze. Refrigerate the dessert for an hour.

Cake “Bird's milk” with semolina, lemon and condensed milk

A simple homemade cake reminiscent of childhood.

You will need:

margarine - a pack;
flour – 130 g;
granulated sugar – 5-6 spoons;
eggs - 3 pieces;
cocoa powder – 75 g;
baking powder.

Preparing the biscuit:

Grind eggs with granulated sugar and mix with soft margarine.
Cocoa, flour and baking powder are combined.
Both mixtures are combined.
Bake in a greased and sprinkled pan.
After cooling, divide into layers.

To make the cream you will need:

milk - a glass;
semolina – 4 tsp;
granulated sugar 2 tbsp. l.;
butter - briquette;
2 lemons;
half a can of condensed milk.

How to cook:

Grate the lemon zest.
Cook sweet porridge from semolina.
Beat with cooled porridge, adding softened butter, then little by little condensed milk.
Carefully combine with grated lemon.

Glaze:

cocoa powder – 75 g;
milk – 55-60 ml;
granulated sugar – 75 g;
butter – 50 g.

Cook:

Combine and grind the ingredients of the dressing.
Heat without boiling.
Drizzle over dessert and place strawberries on top.

With added cocoa

For almost real “Bird's milk” we will need:

half a liter of milk;
semolina 100 g;
softened butter 2 briquettes, 200 g each;
sugar 270 g;
lemons 2 pcs.;
cocoa powder 75 g.

Preparing dessert:

Cook and cool the semolina porridge.
Beat granulated sugar and butter until the volume doubles. Add cocoa powder and beat again.
Add porridge a teaspoon at a time, then grated citrus, without stopping whisking.
The finished soufflé is placed in molds and kept in the refrigerator for 5-7 hours.

Remove the butter from the refrigerator in advance and leave it warm for 15 minutes until it becomes soft. Sift flour and baking powder through a sieve into a separate bowl and stir. Preheat the oven to 180C, line the baking pan with parchment paper.
Place soft butter in a bowl, add sugar, vanilla sugar and beat for about 2-3 minutes until a fluffy, creamy mass forms. Continuing to beat the butter mixture with a mixer, gradually beat in the eggs, beating after each until smooth.
Beat for about 3 minutes until fluffy, then reduce mixer speed to low. Gradually add the flour mixture and continue mixing for another minute until smooth. Pour half the batter into the lined baking pan.
Place a circle of parchment paper on top (circle diameter = pan diameter). Pour the rest of the dough and place in a preheated oven. Bake the biscuit for the cake for about half an hour until ready. Meanwhile, prepare semolina porridge for soufflé.
Pour milk into the pan and put on fire. When it becomes hot, add sugar, vanilla sugar and stir thoroughly. After boiling, reduce the heat and, stirring continuously, pour the semolina into the milk in a thin stream.
Boil for 1-2 minutes, remove from heat and cover tightly. wrap the pan in a towel and leave for 15 minutes. Remove the biscuit tin and leave to cool for 15 minutes. After the specified time, remove the towel and lid from the semolina and let it cool.
Then take out both biscuits, let them cool completely for another 15-20 minutes and separate them. Prepare the soufflé for the Bird's milk cake with semolina. Peel the lemon and grate it on a fine grater. Squeeze the juice from the pulp and strain it through a sieve.
Leave the oil in a water bath for a little while or leave it warm for 10-15 minutes until it becomes soft. Beat it with a mixer for 3-5 minutes until fluffy, pour in lemon juice and add grated zest.
Without ceasing to beat it, add semolina porridge a spoon at a time. Continue mixing for a couple more minutes until smooth. Place the bottom sponge cake on the bottom of the springform pan and spread with an even layer of semolina cream. Cover with the second sponge cake and press lightly.
If desired, the second sponge cake can also be coated with a small amount of semolina cream. Leave the Bird's Milk cake in the refrigerator for a couple of hours to soak. Take out the cake and grease its surface with confiture or syrup (if the last layer is cream, there is no need to grease it). Leave to dry slightly for 10-15 minutes.
Before serving the cake, prepare the chocolate glaze. To do this, combine all the ingredients (except jam) in a saucepan and put on fire. Gently bring to a boil, stirring. Then boil for 2-3 minutes, stirring constantly and remove from the stove.
Leave the glaze to cool for a few minutes and cover the surface and sides of the cake with the warm mixture. Then put it in the refrigerator again for 15-20 minutes. Take out the mold, remove the ring and decorate the Bird's Milk cake to your taste. Enjoy your tea!

Ingredients:

For the cakes:

135 g butter 82% fat;
230 g granulated sugar;
1 tsp vanilla sugar;
4 eggs;
150 g semolina;
1 tsp. baking powder for dough;
20 g cocoa powder.

For cream:

290 g butter 82%;
1 tsp. without vanilla sugar top;
210 g powdered sugar;
½ l milk;
2 lemons;
3 s. l. decoys.

For the glaze:

110 g sour cream 20%;
25g cocoa powder;
125 g sugar;
50 g butter 82%.

Tenderer than tender

Let’s immediately make a reservation that the cake bought at the confectionery shop is significantly different from the recipe for the Bird’s Milk cake with semolina, which enjoyed extraordinary success with our mothers at the end of the last century. Both of them are original, but at the same time completely different.

If you are more impressed by the classic work of pastry chef Vladimir Guralnik, that is, the “Bird's Milk” cake without semolina, then this will be an airy white soufflé with a thin layer of cake. It would be more correct to call it an airy dessert with chocolate.

Our “Bird's Milk” semolina cake equally focuses on delicate sponge cake in two versions and cream with a noticeable note of noble citrus.

The “Bird's Milk” cake with semolina and lemon is a worthy rival to such high-profile masterpieces as “Prague” and “Kyiv”. The homemade recipe for this Bird's Milk cake with semolina is given below in very detailed instructions. By following the step-by-step cooking tips, you will get exactly the delicious result that is promised by the various photos of the Bird's Milk cake with semolina that tease your imagination on the Internet.

Making Bird's Milk Cake

Step-by-step recipe for Bird's Milk cake with semolina.

To prepare the cakes:

Combine butter of the specified fat content (at least 82%), vanilla sugar and sugar in a mixer bowl. Turn on the third speed and beat the mass intensively for one minute;
Gradually, with pauses of 15-20 seconds during continuous beating, add eggs;
Sift the flour together with baking powder directly into the resulting buttery puree. Knead thoroughly for a long time with a wooden spoon;

Now you need to divide the dough into two separate bowls, as equally as possible. Add cocoa to one of them and mix until the dough turns evenly brown. If the cake molds are silicone, you don’t have to line them with paper, but for metal molds 25 cm in circumference, be sure to carefully layer them with parchment and fill them with dough - one mold with white, the other with chocolate.

The oven should already be preheated to 1800 when we place the dough in it. Bake biscuits for no more than 25 minutes. Before removing the molds, it is better to check the readiness of the cakes with a wooden skewer.

Preparing the cream for our Bird's Milk cake with semolina:

To do this, we cook the most ordinary semolina porridge in milk, but add the cereal not all at once, but in a thin, long stream, constantly stirring the boiling porridge in a circular motion;
Stirring should not stop during the entire cooking process, that is, ten minutes of slow constant boiling. Then turn off the stove, and quickly cool the semolina porridge by placing the pan in a bowl of cold water;

Remove the biscuits for the “Bird's Milk” cake with semolina from the oven and cooled down, carefully remove them from the molds and cut lengthwise with a cotton thread so as to obtain four bases.

Further preparation of the cream for the Bird's Milk cake with semolina involves adding crushed lemon pulp and vigorously whisking the resulting mixture with a whisk for 1-2 minutes;
Place the softened butter and powdered sugar provided for the cream in a mixer bowl and puree at medium speed until foamy. Gradually, 1-2 tablespoons at a time, add porridge and so on until the entire mass becomes uniformly airy.

Prepare sour cream glaze. Grind the cocoa powder, sugar and sour cream in a saucepan until smooth, then, over very low heat, stirring constantly, boil the mixture for 4 minutes. Cool the glaze, like the porridge, in a container with cold water.

Our Bird's Milk cake with semolina and lemon can be taken out of the refrigerator and covered with glaze 30 minutes after it is formed. Don't be discouraged if the frosting doesn't go on evenly - you can use two or three layers of frosting to give the cake a finished look.

The good thing about homemade “Bird's Milk” cake with semolina is that in the process of preparing it you can use a lot of nuances and small pleasant deviations from the main recipe. For example, in this recipe for Bird's Milk cake with semolina cream, the rich lemon-colored jelly layer looks very harmonious.

By the way, the Bird's Milk cake with gelatin and semolina looks very impressive at children's parties, because marmalade is one of the healthiest and favorite children's treats!

Try, experiment and be sure to share the results!

In the 80s of the last century, two cakes with the same name were popular - “Bird's Milk”. The store sold a cake with a tall white soufflé, and at home they made a cake from chocolate cakes with semolina cream.
The cake has a very original taste. Chocolate cakes are porous and loose. Semolina grains are clearly felt in the cream. Lemon gives the cream a sour taste and a bright citrus aroma.
When preparing a cake, the following condition must be observed: the cream layer must be at least twice the thickness of the cake layers.

COMPOUND

KORZH

3 eggs, 100g butter, 1/3 cup sugar (70g), 2 tbsp cocoa (30g), 0.5 cups flour (80g), 1.5 tsp baking powder, a pinch of salt

CREAM

1 lemon (150g), 1.5 tbsp milk (375g), 1 glass of sugar (200g), 1/3 cup semolina (70g), 150g butter

GLAZE

50g chocolate, 30g butter

Korzh
Bring butter to room temperature.
Using a mixer, beat the butter with sugar and salt.
Add eggs and beat again.

Pour in flour mixed with cocoa and baking powder. Mix.
You should get a fluffy, thick, non-spreading dough.
If the dough is too thick, you can add a few tablespoons of milk.

Place a circle of baking paper on the bottom of a mold d=22cm.
Pour out the dough and smooth it out.

Preheat the oven to t=180~200°C and place the mold with the dough in it for 20 minutes. Check the readiness of the cake using a wooden stick.
Remove the finished cake from the oven and leave to cool without removing it from the mold.

Remove the cooled cake from the mold and cut into two parts.
Since the cake is very fluffy and fragile, it is advisable to prepare it a day before cutting.

Cream
While the cake is cooking and cooling, prepare the cream.
Boil the lemon for 10~15 minutes in plenty of water, this will relieve the lemon of excess bitterness.
If the lemon is of a very bitter variety, then the water can be changed several times, each time boiling the lemon for 5 minutes in new water.

Cool the boiled lemon in cold water.
Cut the cooled lemon in half and squeeze out the pulp.

Select the seeds.
Pass the peel through a meat grinder and then mix with the pulp.
If you have a blender, beat the pulp and peel in it.

Rinse the aluminum pan with cold water.
Pour milk and add sugar.
Bring to a boil over high heat. During this time, measure out the required amount of semolina.
Start stirring the milk in a circular motion. With your other hand, pour semolina into the center of the saucepan in a thin stream.

Reduce heat to low and cook the porridge with constant gentle stirring until thickened - about 2 minutes. The coarser the semolina is ground, the longer it needs to be cooked and the thicker and more textured the porridge will be.

Cool the porridge to room temperature.
To reduce the cooling time, the saucepan with porridge can be placed in cold water.
The cooled porridge will thicken even more.
Beat the porridge with a mixer. Add chopped lemon. Then add softened butter and beat again.

Place the cream in the refrigerator for 20~30 minutes.

Glaze
Melt chocolate and butter in a microwave or steam bath.
Cool until sticky.

Assembling the cake
Place one cake on a plate.
Place all the cream on it and smooth it out.
Place the second cake layer on top of the cream.

But there are other variations of the cake beloved by many, less labor-intensive and easier to make. And, probably, the most homemade, the most beloved by many since childhood - Bird's Milk cake with semolina! Mom often cooked it for the holidays when I was little.

This is an amazingly delicious cake: thin chocolate cake layers, and between them there is a high layer of fluffy, delicious semolina cream whipped with butter. Let's make this wonderful cake!

My shape is 24 cm. The cake is thin. If you bake in a 22 cm pan, it will be slightly higher. To prevent the cake from crumbling when cutting, it makes sense to bake it the day before. Glass - 200 ml.

Ingredients:

For the crust:

125 g butter;
90 g sugar;
4 medium eggs;
¼ teaspoon salt;
2 teaspoons (level) baking powder;
3.5 tablespoons cocoa powder (35 g);
100 g flour (3/4 cup + 1 tbsp).

For cream:

500 ml milk (2.5 cups);
6 level tablespoons of semolina (90 g, 15 g in one spoon);
50 g sugar (1/4 cup or to taste);
A pinch of salt;
200 g butter.

Usually semolina cream for Bird's milk cake is prepared with the addition of lemon. Then you need more sugar, a whole glass. But I decided to make it without lemon, reducing the amount of sugar. I also used less butter so that the cream was not too greasy. You can take 250 g if you wish. I focus on the quality of the oil: you need something tasty and natural, without vegetable fats.

For impregnation, optional:

1 tablespoon lemon juice;
2 tablespoons of boiled cold water.

For chocolate glaze:

75 g chocolate;
45 g butter.

How to bake:

Cover the pan with parchment and grease with a thin layer of butter. Preheat the oven to 180C.

Preparing the chocolate cake layer. Grind the softened butter or beat it with sugar.

In a separate bowl, combine the dry ingredients: flour, baking powder, cocoa. Sift into the whipped mass, add salt and mix.

The chocolate dough is as thick as for cupcakes: like very thick sour cream.

Pour it into the mold, level it and bake the cake at 180C on medium level for 20 minutes or until the skewer is dry.

While the cake is baking, prepare the semolina cream. Essentially, it is thick semolina porridge, with a lot of sugar and then butter. We call it “Royal Semolina Porridge”. So, pour milk into a thick-bottomed saucepan (or a small deep saucepan), add sugar, salt and semolina. Set the heat to low, less than medium-low, and cook with constant stirring until thickened. In theory, semolina porridge for cream is supposed to be cooked in a special pan - a milk cooker; in my childhood we had one. Mom says that in such a saucepan the semolina does not burn, but boils and becomes surprisingly tender, so it’s not even clear what this airy cream is made of. Perhaps this effect can be reproduced using a water or steam bath. But I decided to quickly cook the porridge in a bowl with thick walls. You need to stir all the time so that the porridge does not form lumps. As soon as it starts to gurgle, remove from heat and cool, stirring from time to time so that a film does not form on the surface. We take the butter for the cream out of the refrigerator in advance so that it softens at room temperature.

We also cool the cake and carefully cut it into two.

When the semolina porridge has cooled to room temperature, add the softened butter and beat with a mixer at low speed for about 2 minutes until smooth and fluffy.

The cream turns out quite thick, but if you want it to hold its shape even better, put the cream in the refrigerator for 10 minutes. The butter in its composition will harden, and the cream will thicken even more.

Soak the cakes with lemon juice diluted with water. Spread the cream over the bottom layer.

Cover with the top cake and cover it with chocolate glaze. For the glaze, melt the chocolate pieces with butter in a water bath.

Some of the glaze can be placed in a pastry bag and decorated with patterns on the cake.

After 10-15 minutes, when the glaze has hardened, you can try the cake!