Inna Velikaya

Saved 2/9/17 6:56 AM from Cakes

"Птичье Молоко" cake; - (Family Step-by-step Recipe) Bird's Milk Cake, English Subtitles  See details »

 
Video subtitles:
  • 00:00: Hello! It's an "Easy to cook" channel. Today we'll make "Bird's milk" cake by my grandma's recipe. I have one more recipe like this, but now Ive got a new kitchen. It's grandma's recipe. And it's not a souffle! Stay with me till the end.
  • 00:32: First of all jelatin. Make sure that it's fresh. Don't mix different brands of gelatin. The rezult can upset you. Pour gelatin into a bowl.
  • 01:13: Pour some water into the jelatin. Leave it aside while you're preparing the cake. Now let's make a sponge-cake.We need 4 eggs, separating yolks and whites.
  • 01:43: Add a pinch of salt to the whites and beat until a thick foam.Separately, I'll beat the egg yolks. For 4 eggs, we need 4 spoons of sugar - 2 into whites, 2 into yolks. Beat for a minute or two (sugar in the yolks may not dissolve).
  • 02:21: Yolks mass has gotten bigger and brighter. Remove the whisk. Add yolks into whites. Carefully stir everyone in one way.
  • 02:57: Sift 4 spoons of flour and add to the mass. Stir with the spatula, don't use the mixer. Here we have homogeneous and airy dough.
  • 03:39: No soda or baking powder.Just put it into the oven. But if you cant make it spongy, add a baking powder. But I never use baking powder and rthe cake becomes spongy and airy.
  • 04:23: You need a form with d - 28 cm. Once i took 23 cm and it was too small. Cover the bottom with the parchment, or grease with the butter, sprinkle with flour.Don't grease the sides
  • 05:08: Pour the dough in. Even the top. Turn the oven on when you start beating the eggs. Preheat the oven to 180 C.
  • 05:43: The cake needs 20-25 minutes. Time - not more then 30 minutes. The cake shouldn't be high, that's why the d-28 cm. Check if it's ready with a toothpick. Take the cake out f the form with the help of knife. It'll get a bit lower, as it's natural for this type of dough.
  • 06:18: As or 4 eggs, my cake is even high. Use the knife to take the cake carefully out of the form.
  • 06:52: Turn the cake over. Let the cake cool. I don't bake in advance. While I prepare the cream and everything else - the cake will cool down.
  • 07:24: Wash the form, as we need it to make a cake. We need 10 eggs for the cream. In fact, the biggest part of the cake is made of cream. We are going to make a custard. Separate whites and yolks.
  • 07:57: The whites are used without any preparation. We need to buy good eggs, so if we eat them raw, it won't cause any harm for us. We need to make sure that they are safe for health.
  • 08:38: First, buy eggs of well-known companies. We understand that the manufacturer guarantees the quality for us. It's not woth buying cheap eggs or of unknown company. My grandmother used to buy 200-300 eggs and kept them at home. Don't make disinfection for all the eggs at once.
  • 09:18: After disinfection you can't keep them long. First, they need to be washed with water, then with soda. Also there is a substance chloramine. You can buy it in the pharmacy.
  • 09:56: And there is still a vet pharmacy - they sell substances for disinаусешщтю Сhloramine - is a powder that is diluted with boiled water.Sink the eggs for a few minutes - and they are ready for use. Or just use soda..
  • 10:35: I know that some people use hydrogen peroxide with water to wash the egg after soda. Decide yourself how to make desinfection. Take the whites into the fridge and beat the yolks.
  • 11:10: Add a cup of sugar, vanilla sugar and a tablespoon of flour. Mix everything for 2-3 minutes. Add a glass of milk. It can be cold. Vix everything.
  • 11:43: You can mix without the mixer. Pour the mass into a small saucepan. Into a bigger saucepan pour a some water and put a saucepan with the cream inside. Stir the cream while the water is boiling. The cream will get thick. You need 20 minutes for it.
  • 12:18: You don't have to be near it all the time, just watch from time to time. I will show all the stages of ts preparation. After 15 minutes look how thick it is. But it should be even thicker.
  • 12:49: I'll wait 5 minutes more. The cream is ready. Cool it down to 40 C (you can hold a finger in it.) If you have a cooking thermometer, you can measure 40 degrees. We are waiting for everything to cool down.
  • 13:19: When the cream has cooled down, add butter. Stir with a spoon. That's our cream. It's so tasty! The yelow colour depends on the yolks. Now let's beat the whites.
  • 13:59: Beat the whites on a slow speed, then on the high. Look how thick it is. Add a glass of sugar. Beat until the sugar is dissolved. Jeelatin is ready too.
  • 14:34: Put it into the microwave to melt. You need to melt it, but don't boil! Whites with sugar are ready. Look, it's so thick. Take a bowl, put the whites. Add our cream.
  • 15:16: Add the whites from the top-down. With a wooden or silicone spatula stir up until smooth. While stirring add gelatin.Check the temperature with your small finger.
  • 15:49: Barely warm.Add jelatin. Stir everything. Look, we have homogeneous mass. I stirred for 7 minutes.
  • 16:20: Take the form in which the baked a cake. Cover the bottom with parchment paper. Cut the sponge cake into 2 parts and put the firs layer. On top we pour the cream. Even the top. Cover with the top with the biscuit.
  • 16:51: Press a bit to let the creamhave a form. Tighten it with a clinge wrap. Put into the frifge for 2-3 hours. Everything depends on jelatin. Mine needs 2 hours. Now icing. Take a saucepan, pour in some water, and put inside a smaller one. Add the cocoa. I use dark cocoa - it is more delicious. You can add vanila. But today I will not add it.
  • 17:25: Add the milk. Add the milk slowly, stirring with whisk. It should be more watery, so I add more milk.
  • 17:58: The amount of milk can vary because of different cocoa. The difference is in several spoons. Now it is not homogeneous - somewhere with lumps of cocoa. Now, on low heat, Istir with a whisk for 10-15 minutes. Cocoa must dissolve and be smooth and glossy.
  • 18:33: People ask me why I'm doing sweet cocoa, and don't make ganache. It's because of a taste. Icing from cocoa has a slightly bitter taste. So I don't add too much sugar to remain this bitterness. In combination with sweet cake itll be tasty.
  • 19:04: Mix of taste is important. Salty and sweet, sour and sweet. And here we have bitter cocoa and sweet cake. Ganache is too sweet for this cake. In some cakes we need to cook such icing as for the "Bird's milk". Look! It's homogeneous and tasty. Now turn off the heat and you can add a piece of butter - about a tablespoon.
  • 19:38: Stir it to be glossy. Let it cool down. Take a cake out of the fridge. Open the mold and remove the cake carefully Put the cake onto the grates. I usually put a carton, it's more practical.
  • 20:14: Take a wooden spatula and get the cake from the bottom. Put the cake onto the carton. Cover the cake with the icing. Cover the whole cake. Now, look what we have.
  • 20:52: You can even it as you like. Sometimes I use a spoon to make some strange aтd beautiful patterns. I don't decorate the top, only with the pieces of orange. It's just for my husband. As the cake was in the fridge for 2 hours, it's ready now. I can cut it. We can wait for one more hour, so icing will get hareder, but I won't do that.
  • 21:30: So, that's a cake from inside. Two thin layers of a sponge-cake, airy and tender cream inside. I want to try it. I love it, it's my favorite cake. The taste of childhood. It's delicious. It's beautiful even inside..
  • 22:03: Remember, time in the fridge depends on the type of gelatin. So, that's our masterpiece for today! Time to try! If you haven't tried it yet, you lost a lot. My husband is ready to it even the middle part only.
  • 22:36: It is so delicious!You cacn decorate the top with the white or milk chocolate. A lot people want souffle first, but then try this cream and are impressed with its taste. It's so delicious! Try, like and share the video.
  • 23:09: Thanks for being with me today. Look at other recipes. Thanks for being with me today. Bye-bye!