Bakery products

Royal Bird's Milk Cake


Ingredients for making royal bird milk cake

For shortcakes:

  1. Chicken eggs 12 pcs.
  2. Premium wheat flour 4 tbsp. spoons
  3. Sugar 12 tbsp. spoons
  4. Rusks 4 tbsp. spoons
  5. Cocoa powder 4 tbsp. spoons
  6. Baking powder 2 tsp

For cream:

  1. Milk (any fat content) 1 l.
  2. Sugar 200 gr.
  3. Vanilla Sugar 1 Pack
  4. Butter 250 gr.
  5. Semolina 7 tbsp. spoons with a slide
  6. Lemon juice 2-3 tbsp. spoons

For glaze:

  1. Butter 50 gr.
  2. Sugar 3 tbsp. spoons
  3. Cocoa powder 2 tbsp. spoons
  4. Milk 5 tbsp. spoons
  • Main Ingredients Eggs, Butter, Sugar
  • Serving 5 servings

Inventory:

Bowl, Casserole, Mixer, Baking dish, Kitchen knife, Tablespoon, Oven, Refrigerator

Cooking Bird's milk cake royally:

Step 1: Bake the cakes.

For the cake we need two identical cakes. To start, bake the first cake. We take 6 eggs, separate the yolks from the proteins. To do this, take two bowls. Put one of them in front of us and with a careful clear movement break the egg in the middle on the edge of the bowl, and then break the shell into halves. Pour the yolk from one shell to another until the protein has completely separated and is in a bowl. Put the yolk in another bowl. Add to the yolks 6 tbsp. tablespoons of sugar and beat the yolks with a mixer until the mass doubles. Next, add to the yolks 2 tbsp. tablespoons flour, 2 tbsp. spoons of crackers, 2 tbsp. tablespoons of cocoa and 1 teaspoon of baking powder. Mix the mixture and then thoroughly beat with a mixer (approximately 4-5 minutes) We also beat the squirrels with a mixer (the mixer blades are pre-washed) in a dense white standing foam. We lay out the proteins to the yolk mass and carefully mix with a spoon with movements from the bottom up. Mix until a homogeneous dough is formed. We put parchment paper in the baking dish so that the edges protrude beyond the sides (it will be easier to get the finished cake out) and pour the dough into the mold. Preheat the oven to 180 degrees and bake the cake approximately 40-45 minutes. We check readiness by inserting a toothpick into the cake - if the toothpick is dry, the dough is baked. We bake the second cake by analogy with the first.

Step 2: Prepare the cream.

Pour milk into a large pan, add plain and vanilla sugar, mix with a spoon, put the pan on medium heat and heat the milk, stirring occasionally. When the milk boils, pour the semolina to it and immediately whisk the mixture with a whisk to a homogeneous consistency without lumps. Cook, without stopping stirring, until the mass is thickened and the semolina is ready (3-4 minutes) Then the mixture is completely cooled and set on 1-2 hours in the fridge. We cut the butter into cubes (you can first get it out of the refrigerator so that it softens). Beat the butter with a mixer until a homogeneous mass is formed. We begin to spread semolina to the oil 2 tbsp. spoons, each time after that whipping the mixture with a mixer. After the semolina is laid out, add lemon juice and whisk again. To taste, the finished cream should be slightly acidic.

Step 3: collect the cake.

Each cake is cut lengthwise into 2 parts (another 2 cake layers). As a result, we get 4 cakes. We start to collect the cake. Lower put the cake on a large dish. Lubricate it with jelly, let it soak for a couple of minutes, and then lubricate it with cream on top. Put on top second cake, just spread the cream on it. Interlayer for third cake - again jelly + cream and, finally, on upper cake spread a lot of cream. We also coat with cream the sides of the cake. We put the finished cake in the refrigerator.

Step 4: Cover the cake with icing.

In a small saucepan, mix milk, cocoa, sugar and butter, cut into small pieces. Mix the whole mixture and put on medium heat. Cook, stirring constantly, until thickened. Glaze should thicken strongotherwise, the cake coating will be weak. We remove the thickened glaze from the stove and cool until it has cooled down and has become very thick, but is still pouring. We take the cake out of the refrigerator, and pour it abundantly with icing from the ladle. Put the cake in the fridge for the night or at several hours.

Step 5: Serve Royal Bird's Milk Cake.

We take out the finished frozen cake from the refrigerator, cut it into pieces and serve it for tea. Enjoy your meal!

Recipe Tips:

- - Instead of parchment paper, the baking dish can be greased with butter and sprinkled with breadcrumbs. - Instead of currant jelly, you can take jelly of other berries. In addition, jelly can be replaced with jam or soft sorbet. - Pour the cake with icing gently and little by little, otherwise you risk "flooding" it. - The cake can be decorated with crushed nuts, sprinkled with it immediately after coating with glaze.