Recipe for Bird's Milk sweets at home. Recipes for making sweets and desserts “Bird's milk Bird's milk candy recipe at home

A test cake. The recipe for the Bird's Milk filling is from an old grimy culinary notebook that I started as a teenager. I’ve made this “bird” a hundred times already.
The dough recipe is from the Internet, it completely satisfied me. The result is a medium-density shortbread crust that goes well with the delicate filling.
Next time I'll try making sponge cake for a change.

Korzh
150 g flour,
100 g sugar,
100 g butter,
2 eggs,
baking powder (you can do without it),
vanillin.

• Grind sugar with softened butter, add 2 eggs, stir.


• + flour with vanilla and baking powder. Mix everything. The consistency is viscous sour cream.


• Cut a piece of parchment to the size of the baking sheet and apply a 1 cm layer of dough onto it. I held the parchment with my hand and spread the dough with a spoon.


• Bake for 10-15 minutes at 200 degrees until golden brown. To cut in half. Set aside to cool.

Now for the filling. This is a little more complicated.

Filling "Bird's milk"
20 g gelatin (Dr. Oetker liked it),
0.5 tbsp. milk,
150 g butter,
5 eggs
1 tbsp. Sahara,
0.5 tbsp flour.

• Dilute gelatin in 75 grams of warm water. Leave for 30 minutes.


• Grind the yolks with 0.5 cup of sugar (half the total amount), pour in the milk, stir. Add flour, stir. Place on low heat. Do not move a single step, stir constantly. It is better to use a small saucepan with a flat bottom and a wooden spatula with a straight, wide bottom cut. When it sizzles and thickens, remove from heat and cool.


• Heat the gelatin, cool slightly.


• Beat the whites at high speed until very stiff, adding the remaining half a glass of sugar. To make them whip better, I first put them in the freezer for a short time - until they become slightly stiff.


• Strain the warm gelatin into the beaten egg whites through a fine strainer and stir quickly with a mixer. Then add the yolk cream there too. I also stir with a mixer for literally a few seconds. Everything is done quickly.


• At the same pace, pour the filling onto one cake layer and form into a rectangle. Cover with the second cake layer, press down a little so that there are no voids. Trim the sides with a knife, and use the excess for tasting.


• Pour frosting over the cake. I make the glaze by eye. Butter (50 grams) + cocoa + powdered sugar + condensed milk. Everything is about a couple of tablespoons. Heat, stirring constantly, until smooth.

“Bird's milk” is a candy whose taste is familiar to most residents of our country since childhood. Delicate chocolate soufflé first appeared in Poland back in the 1930s. Once in the USSR, the delicacy became a favorite of those with a sweet tooth for a long time. Gradually, Bird's Milk candies, the recipe of which was later adapted by Soviet confectioners to make a cake, turned from a scarce dessert into a familiar delicacy, but still very much loved.

Indescribable tenderness

The history of the delicacy begins in Poland. In 1936, candies with a delicate soufflé and a thin layer of chocolate began to be produced in Warsaw at the E. Wedel factory. The popularity of the confectionery product quickly overcame the country's borders. “Bird's milk” is a candy that received its name for its unique, incomparable taste. The expression “bird's milk” means something unattainable and fantastically beautiful. developed at Jan Wedel's factory, is still kept secret.

Overseas sweetness

The conquest of the USSR with Bird's Milk began in 1967. The candy was brought to Moscow from Czechoslovakia by the Minister of Food Industry. Government members enjoyed the delicacy. Soon the decision was made to create Soviet candies “Bird's Milk”. Confectionery factories all over the country tried to create the recipe for the delicacy. The lush soufflé required special temperature conditions and special equipment for whipping. The Vladivostok confectionery factory coped with the task best.

"Bird's Milk" is sweeping the country

The following year, 1968, sweets began to be produced at the Moscow Rot-Front factory to the delight of the capital's sweet tooth. Initially, delicate confectionery products were produced in small portions. The complexity of the manufacturing procedure at that time was faced with imperfect technology. As a result, production could not meet the demand for candy.

As the confectionery business developed in the country, the amount of Bird's Milk produced increased. The delicacy was launched into mass production in 1975 at the Moscow factory “Krasny Luch”.

How candy became cake

The emergence of the Bird's Milk cake is associated with the name of the Soviet confectioner Vladimir Guralnik. He worked in the famous Moscow restaurant "Prague". He was able to try Bird's Milk candies at the Krasny Luch factory. The delicacy made a strong impression on the pastry chef, and he decided to create a cake based on his recipe. The implementation of the idea, however, was hampered by some nuances of technology. The size of the Bird's Milk candy is quite small. If the same recipe is used for cooking, it loses its properties - it becomes viscous and sticky. For about six months, a team of confectioners led by Vladimir Guralnik was looking for a new recipe, trying to improve the technology. As a result, the necessary ingredients were found, and the cake with the most delicate soufflé, light cake layers and chocolate icing was put into production.

New recipe

“Bird's milk” is a candy that contains milk, gelatin, sugar and other ingredients. The cake recipe created by Guralnik included a slightly different set of products. Instead of gelatin, agar-agar, a substance obtained from algae, was used for the soufflé. Among other ingredients, the composition included condensed milk, butter, sugar syrup and protein mass.

At first, the confectioners of the Prague restaurant prepared a small number of cakes. However, just a few months after the start of production, the batch of delicacies reached 500 pieces. Soon cakes began to be baked in other factories in the country - Vladimir Guralnik did not hide the recipe from his colleagues.

Homemade sweets “Bird's milk”: ingredients

Today, your childhood favorite candies can be made at home. The advantageous difference between this delicacy is the absence of preservatives, which are added to the composition to increase the shelf life of the product. In order to prepare Bird's Milk sweets at home, you will need a small amount of ingredients:

• concentrated (condensed) milk - 1 glass;
• any fruit or berry juice - 1 glass;
• chocolate (preferably bitter) - one bar (100 g);
• gelatin - 10 g;
• sour cream - 3 tbsp. spoons.

All products are available to the general consumer.

Sweets "Bird's milk": a recipe at home

Preparation of the delicacy in this version of the recipe begins with the preparation of gelatin. For soaking you will need a tablespoon of juice. The substance is filled with liquid and left for an hour. Then the swollen gelatin is placed in a saucepan and a glass of juice is added there. The container is placed on low heat and heated until the gelatin is completely dissolved. In this case, the contents of the pan must be constantly stirred.

Add condensed milk to the cooled liquid and beat everything until foam forms. The mixture is laid out in suitable forms and sent to the refrigerator. Approximate cooling time is 6 hours. It is better to put sweets in the refrigerator, not in the freezer. When the treat has hardened, you can remove it from the molds. For the glaze, melt the chocolate in a water bath along with sour cream. The mixture must be stirred until it reaches a homogeneous consistency. The candies are coated with glaze on one side and then placed in the refrigerator. After hardening, the procedure is repeated: the candies are glazed with chocolate on the other side.

Cake “Bird's milk”: cake layers

A cake with a delicate soufflé, thin layers and chocolate icing is a great treat for a home celebration. To prepare it, it is best to use agar-agar, but you can also use the more familiar gelatin. The composition of the cakes includes the following products:

• sugar - 100 g;
• butter (soft) - 100 g;
• eggs - 2 pieces;
• flour - 140 g;
• baking powder - 1/3 teaspoon;
• vanilla extract - 2-3 drops.

To bake cakes, you can use two molds of different diameters. Then one layer of dough will become the base of the cake, and the second will “sink” into the soufflé.

Beat the sugar with the butter and vanilla extract. Then add eggs to the mixture one at a time, without ceasing to beat. Sift flour with baking powder into a separate bowl, add eggs and butter. Whisk everything thoroughly and place it in molds. The cakes are placed in the oven for about 10 minutes. The temperature should reach 180º. The finished cakes are removed from the oven and left to cool.

How to make soufflé

To prepare a lush soufflé, as mentioned above, you will need 4 g of agar-agar. The complete list of required ingredients is as follows:

• agar-agar - 4 g;
• butter (soft) - 200 g;
• condensed milk - 100 g;
• egg whites - 105 g (from about 4 eggs);
• citric acid - half a teaspoon;
• water - 270 ml;
• sugar - 430 g.

Before preparing, agar-agar must be soaked in water for a few minutes. Separately, beat the butter with condensed milk and set it aside. Mix the water with the prepared agar-agar and put it on the fire. The mixture is brought to a boil and granulated sugar is added, then brought to a boil again. Ideally, the temperature of the liquid in the pan should rise to 117º. It is best to use a cooking thermometer to measure it. If it is not there, you can determine the readiness of the syrup using a soft ball test. A little of the sweet mixture is dripped into a container of cold water. Then they try to collect the ball with their fingers. If it works, then the syrup is ready. On average it takes 15 minutes to boil.

5 minutes before the syrup is ready, you need to start whipping the whites with citric acid. The finished syrup is introduced into the whites in a thin stream, while they continue to be beaten. The mixture will increase significantly in volume, acquire a beautiful shine, and become thick. It is important that the temperature of the whipped egg whites does not drop below 45º, since at 40º the agar-agar will begin to harden. Add a mixture of butter and condensed milk to the finished whites and mix until smooth. Then they quickly begin to assemble the cake.

Glaze and assembly

Half of the soufflé is poured into the mold and covered with a smaller cake layer. Then the rest of the soufflé is put into the mold. The second cake comes last: it needs to be pressed a little into the fluffy milk mass. To prevent voids from forming in the soufflé, you need to tap the cake mold on the table several times and then put it in the freezer for 3 hours if you prepared it in a silicone mold, or in the refrigerator until it hardens if you used a springform mold.

For the glaze, take 75 g of chocolate without additives and 50 g of butter. Everything is melted in a water bath and mixed. Once in the freezer, the cake is removed from the pan and left to warm up slightly. The airy delicacy is covered with glaze and decorated.

Bird's Milk candies, which contain 45 kcal per piece, cannot be called a dietary dish, just like the cake of the same name. At the same time, they are less capable of harming the figure than many other confectionery options.

Now, like 20-30 years ago, one of the most favorite delicacies of the residents of our country is Bird's Milk candies. The photo, smell and taste of a delicate soufflé in chocolate glaze brings to mind the happy days of childhood. Today, those who came to the country from Poland are no longer in short supply. Nowadays, “Bird's Milk” is a candy that is produced by different factories, slightly varying the recipe, and by many housewives who want to please their family with the most delicious dessert.

A traditional box of Bird's Milk sweets always contained three types of delicacy - a classic white soufflé without a flavoring filler, a soufflé with lemon flavor and a soft creamy composition with a hint of cocoa beans. All sweets were made to a high standard and the same established technology.

The history of the famous dessert

The history of the Bird's Milk candy recipe is not as rich in various transformations as the origin of most popular delicacies. The only remarkable thing about the past of this confectionery masterpiece is the dislocation of the recipe from one country, where the dessert was considered a national treasure, to another, which also claims to be the creator of a unique sweet.

The production of unusual airy sweets began in Poland back in 1936, and when translated from the national language, the name of the sweet meant what it did much later in our country - “Bird's milk” (Ptasie mleczko). 20 years after the dessert had already conquered the consumer markets of some Central European countries, the taste of wonderful sweets was first appreciated by a representative of the food industry of the Soviet Union, V.P. Zotov.

Upon returning to the USSR, the minister ordered all significant confectionery production in the Union to develop a recipe for Bird's Milk sweets and organize mass production of the delicacy. A year later, A. Chulkova, senior technologist at the Vladivostok confectionery production, presented to the commission the very same chocolate milk soufflé that we had loved for decades.

It’s interesting, but the confectioners were inspired to create the most famous Bird’s Milk cake in the USSR not so much by the desire to improve the dessert, but to satisfy the needs of the ever-increasing demand of the population, because they had to produce more than 30 tons of piece sweets per month!

Calorie content of sweets

The calorie content of modern “Bird's Milk” sweets prepared according to a standard recipe is 450 kcal per 100 g of finished product. It should be taken into account that the energy value of sweets also takes into account such components as: milk substitutes, emulsifiers, molasses, egg powder, preservatives and taste and smell enhancers - that is, quite “heavy” elements that should not normally be there.

If we consider the calorie index of 1 candy, it turns out that the indicators are not so catastrophic - only 60 kcal, which quite allows for the inclusion of delicacies (in small quantities) even in various diet plans for weight loss. Those calculating the indexation of BJU need to focus on the following data per 1 unit of product: 0.35 g of protein, 3.30 g of fat, 7.20 g of carbohydrates.

Sweets "Bird's milk" according to GOST

The recipe for “Bird's Milk” sweets, according to GOST, is so reminiscent in taste to “that same” original recipe that it can rightfully be called the standard of the famous delicacy.

Components:

• egg whites - 3 pcs.;
• granulated sugar - 280 g;
• caramel molasses - 130 g;
• lemon juice - 2 tbsp. spoons;
• gelatin - 1 full tbsp. spoon;
• butter 82% - 230 g;
• condensed milk with sugar - 120 g;
• crystalline vanillin - 1 sachet.

Soak gelatin in cold water for 20 minutes. During this time, you need to beat the butter with condensed milk with a mixer until the mass does not flow off a spoon, and put the mixture in the refrigerator. The container with the swollen gelatin is placed in a water bath and the liquid is heated until the crystals are completely dissolved. When the composition becomes homogeneous, add molasses and granulated sugar into it in a thin stream and continue heating, stirring, at a constant temperature of 116-117 °C.

After 15 minutes, the finished syrup is set aside for 5 minutes. for cooling, and this time period is used to beat the whites into dense peaks. 3 minutes after the start of whipping, add lemon juice and vanilla to the whites, after another 2 minutes, add gelatin syrup, and after another 5 minutes, gradually begin to add butter cream.

The finished soufflé is poured into molds and left to “shrink” at room temperature for 20 minutes, then put in the refrigerator for an hour. After cutting into separate rectangles, each candy is dipped in chocolate glaze, and again everything is put away in the cold.

Candies “The most tender”

According to this recipe, “Bird's Milk” candies (pictured) with cocoa and condensed milk will turn out unusually airy and melting - and all thanks to the special technology for preparing protein cream, familiar to us by the name “Italian meringue”.

Components:

• egg whites - 3 pcs.;
• condensed milk - 110 g;
• lemon juice - ¼ tbsp. spoons;
• water - 150 ml;
• sugar - 160 g;
• gelatin - 50 g;
• butter - 150 g;
• cocoa powder - 3 teaspoons;
• vanillin - 1 sachet.

Pour 100 ml of cold water over gelatin and leave for 20 minutes. While it swells, you need to beat the butter with a mixer until the volume increases by a third and, continuing to beat, add 1 tbsp. add condensed milk to a spoon. When peaks appear on the surface of the buttercream, set the bowl aside and begin preparing the meringue.

All the sugar needs to be poured into 50 ml of water, stirred and put on low heat. While the future syrup is warming up, the lightly salted whites are whipped to a dense, fluffy foam and temporarily set aside.

7 minutes after the syrup boils, citric acid is introduced into it and, with constant stirring, the mixture is brought to readiness for about 4 minutes. When the syrup is ready, we begin whipping the meringue again, bringing the thickness of the protein cream to a stable density. In the process, add sweet syrup little by little.

Gelatin dissolves in a water bath and is immediately added to the meringue, then, with the mixer running continuously, butter cream and cocoa are added there. The total whipping time is about 15 minutes, after which the liquid mixture is poured into molds and refrigerated for 1.5-2 hours.

Bird's milk with lemon and semolina

By experimenting with the Bird's Milk candy recipe at home, you can try to introduce new ingredients, increasing the usefulness and nutritional value of the product. In this recipe, the experimental element is semolina.

Components:

• semolina - 70 g;
• sugar - 220 g;
• butter - 280 g;
• pulp of 1 lemon with juice.

Semolina should be boiled almost until smooth and cooled to 400°C. Separately, using a mixer, you need to beat the butter with sugar and lemon pulp, cut into small cubes. When the mass becomes moderately fluid, it must be poured into molds and cooled in the refrigerator. After hardening, the soufflé is filled with glaze and only then cut into individual squares.

Recipe without using eggs

For people with egg white intolerance, the classic version of the Bird's Milk candy recipe will be prohibited, so confectioners have created a worthy alternative to the popular sweet.

Components:

• condensed milk - 130 ml;
• heavy cream - 230 ml;
• cottage cheese 11% - 200 g;
• gelatin - 20 g.

Soak the gelatin for 20 minutes in cold water, then dissolve in a water bath and cool to 500 °C. The cream combined with condensed milk must be heated to 300 ° C and combined with the gelatin solution. Separately, start beating the cottage cheese in a mixer, gradually, in portions, adding the cream mixture. Beating continues until the mass acquires a sufficiently dense, but at the same time fluid consistency. Further steps are standard: pour into the mold, cool, decorate with glaze.

Agar-agar sweets (diet menu)

The recipe for “Bird's Milk” sweets with agar-agar fits perfectly into a diet or children's menu, since in addition to not containing condensed milk, it also does not even contain traditional sugar.

Components:

• milk - 1 glass;
• egg whites - 3 pcs.;
• agar-agar - 0.5 tbsp. spoons;
• juice of half a lemon;
• sweetener "stevia";
• washed and chopped dried fruits to taste.

Dilute the sweetener and agar-agar in milk warmed to room temperature, put them on low heat, stirring from time to time. Separately, beat the chilled egg whites with lemon juice. After boiling, cool the milk mixture for 3-5 minutes and carefully add it to the fluffy protein mass. Immediately after this, mix dried fruits into the general composition and work through the entire composition with a mixer for another 2-4 minutes.

After whipping, the mixture hardens very quickly, so it must be immediately poured into molds and left to cool.

Preparing chocolate glaze for candies

For all recipes for homemade sweets “Bird's Milk” (pictured) with any set of components in the composition, you can use glaze prepared according to the standard algorithm.

To make the glaze you will need:

• dark or bitter chocolate - 100 g;
• butter - 35 g;
• milk - 1 tbsp. spoon.

The chocolate bar needs to be broken into small pieces and melted in a water bath, avoiding boiling. Dissolve a piece of butter in a hot homogeneous mass and add a spoonful of hot milk. Stir everything well with a fork, but do not beat it so that bubbles do not form. You need to cool the glaze by placing the container in a bowl of cold water and constantly, slowly stirring the chocolate. When the temperature of the sweet mixture drops to 450 ° C, you can cover the soufflé with it or dip whole sliced ​​candies into chocolate.

Recipe Supplement

Try to experiment with preparing a classic soufflé using the Bird's Milk candy recipe and perhaps the unexpected result will become an exclusive feature of your personal cookbook.

• If gelatin or agar is dissolved in natural juice or rich compote, the taste of the finished sweets will receive a unique and delicate fruity shade.
• From separately prepared butter or protein cream, you can make a voluminous decoration for candies, turning each one into a small cake.

Sometimes the recipe for homemade Bird's Milk sweets includes molasses, which not everyone likes. You can replace the product with regular sugar syrup or medium-thick honey. For gourmets, a mixture of sugar dissolved in a water bath (10 tablespoons) is suitable, to which honey is then added - plain or buckwheat (2 tablespoons).

And, of course, you shouldn’t be afraid to embody your own ideas, because it is successful experiments and inspiration that create masterpieces from what has already become familiar.

For those who have a sweet tooth, I suggest making homemade Bird's Milk sweets. A delicate soufflé coated with a layer of chocolate simply melts in your mouth. The sweets turn out so delicious that they will not leave anyone indifferent. And there are no contraindications - after all, we will prepare Bird's Milk candies only from natural products. When you cover the candies with glaze, don't forget to call the children - it's very exciting, and children's imagination will tell you a lot of options for decoration.

Ingredients:

• agar-agar - 5 grams;
• water - 120 milliliters;
• granulated sugar - 180 grams;
• butter - 70 grams;
• condensed milk - 100 grams;
• vanillin - 1 teaspoon;
• egg white - 3 pieces;
• lemon juice - 1 teaspoon.

For the glaze you will need 100 grams of chocolate (dark or milk).

Sweets "Bird's milk". Step by step recipe

1. Pour agar-agar (it comes in the form of algae or powder, you can take any) with 120 milliliters of water and leave to swell. You cannot replace agar-agar with gelatin when making sweets (but you can for a cake).
2. Place softened butter in a deep bowl, beat with a whisk and begin to gradually add condensed milk.
3. Add vanillin (liquid, powder or vanilla sugar) to the creamy mass and mix with a whisk until smooth.
4. Separate the whites from the yolks (we try to do this very carefully so that the yolks don’t get in, otherwise we won’t be able to beat the whites) and put them aside for a while.
5. Place the swollen agar-agar over low heat and simmer for 4 minutes until dissolved (tip: always follow package instructions).
6. Add granulated sugar to the agar-agar saucepan and stir until the sugar is completely dissolved. Let the sugar syrup cook until it reaches 110 degrees (if you don’t have a thermometer, you can use its appearance as a guide: after about 15 minutes, the bubbles will increase and the syrup will start to flow from the spoon in the form of a thread).
7. At this time, we begin to beat the whites with a mixer at low speed so that the process is completed simultaneously with the preparation of sugar syrup. When the protein mass increases slightly in volume, add lemon juice, continuing to beat (increase the speed).
8. Gradually pour hot syrup into the egg whites, whipped to stiff peaks, while continuing to beat at medium speed. When the mass becomes thick, add the buttercream and mix at low speed.
9. After one or two minutes, when the mass is well mixed, we begin (immediately) pouring it into the molds (otherwise it will harden right in the cup). Leave the prepared soufflé for 2 hours until it hardens well (you can put it in the refrigerator).

Tip: you can use any silicone molds (it’s better to take different ones, it will look better in the end).

1. When the candies have completely hardened, melt the chocolate (to your taste: milk, white or black, bitter) in a water bath (I prefer the microwave for these purposes: I put it on for 30 seconds, then take it out, stir - and again for 30 seconds, and so on until the chocolate is completely dissolved).
2. We take the candies out of the mold, place them on a wire rack (it’s better to place foil under it so as not to stain the table with chocolate) and pour melted chocolate over each candy.
3. If not all of the soufflé fits into the molds, you can simply cut out rectangular (or diamond-shaped) candies from the remaining layer.

By the way, my children’s imagination was limitless: we used several types of chocolate for icing (white, milk, black) - and the candies turned out original, in different colors. So glamorous!!! And also, as an experiment, they added wafer crumbs, ground cookies, and crushed peanuts to the chocolate - a unique taste was ensured for each candy.

The well-known dessert called “Bird's Milk” was invented in the USSR, and the recipe was even patented. There were queues for this cake.

Nowadays it is no longer in short supply, you can find it in almost every store, but, of course, it will be much tastier to cook it yourself and please your loved ones with this delicate delicacy.

A simple version of "Bird's milk"

This recipe features both a simple list of ingredients and an easy way to prepare it at home, so even inexperienced housewives can make it a reality. And most importantly, it won’t take much time.

• Whites from 4 eggs;
• Gelatin – 2 tsp;
• Powdered sugar - to taste (on average 1 tbsp for each egg);
• Chocolate – 2 standard bars without additives;
• Butter - half a pack.
• Soak gelatin in water to swell.
• Prepare the glaze by melting the chocolate and butter.
• Prepare any form for soufflé, the main thing is that it has sides. Cover its bottom with special paper, lay out half of the chocolate mass and put it in the refrigerator to harden.
• Meanwhile, dissolve the swollen gelatin using a water bath and slowly pour it into the egg whites, strongly beaten with powdered sugar, while continuing to beat.
• Smooth the whipped soufflé over the already frozen glaze and pour the remaining chocolate over this mixture. Place the mold in the refrigerator again for at least half an hour.

“Bird's milk” - a classic cake recipe

To prepare a cake at home according to this recipe will require more effort, but the result will please you - there will be real “Bird's milk” on the table - a rare pleasure for Soviet citizens, and now so affordable, but no less desirable.

What you will need for the sweet part:

• Flour – 7 tbsp. l.;
• Chicken eggs – 2 pcs.;
• Vanillin - optional.
• Whites from 2 eggs;
• Butter - one package;
• Condensed milk - half a can;
• Gelatin – 4 tsp;
• Citric acid – half 1 tsp;
• Vanillin - optional;
• Granulated sugar – 1 cup and a half;
• Water – 150 ml.
• Butter - half a pack;
• Chocolate – 2 bars.

1. Let's do the dough first. Cream the butter and sugar, then add the rest of the ingredients.
2. Bake two cakes on baking paper in the oven for about 10 minutes at 200⁰C. For convenience, it is better to immediately make them suitable in size for the shape in which you plan to assemble the finished cake.
3. Let's make a soufflé. Beat melted butter and condensed milk. Soak the gelatin for half an hour in a quarter glass of water. Cook syrup from sugar and the amount of water indicated in the ingredients: wait for the water to boil, pour sugar into it, cook until ready (until it drips into a thin thread).
4. Beat egg whites with citric acid until stiff peaks form. When the syrup has reached the required consistency, it must be slowly poured into the whites, without stopping whisking them, and then also slowly pour in the gelatin melted in a water bath. Turn off the mixer. Add vanillin and a mixture of butter and condensed milk to the whipped mass. Mix carefully.
5. Let’s start “assembling” the Bird’s Milk cake: cake layer - half the soufflé - second cake layer - the remaining soufflé. We put it in the refrigerator.
6. When the soufflé has hardened, you can pour glaze over the cake. To prepare it, melt the chocolate using a water bath, add butter and mix. Leave the finished cake in the refrigerator again.

Curd "Bird's milk"

This dessert with curd soufflé will appeal to those who like to count calories. Firstly, it is not particularly high in calories (especially if you use cottage cheese and low-fat cream), and secondly, it is incredibly tasty.

What you need for the soufflé:

• Cottage cheese (not grained) – 100 gr.;
• Cream – 100 ml;
• Condensed milk – 150 gr.;
• Cow's milk – 70 ml;
• Edible gelatin – 15 g;
• Cocoa powder – 20 gr.

• Chocolate – 100 gr.;
• High fat cream – 30 ml.

1. Pour gelatin over cold milk to swell.
2. Pour the cream into the condensed milk, bring this mixture to a boil and boil for a couple more minutes, reducing the gas. Add heated gelatin to this mixture. Mix thoroughly with the addition of cocoa. Let this mixture cool at room temperature.
3. Meanwhile, use a blender to beat the cottage cheese until there is not a lump left. Add the previously prepared mixture and continue blending for a few more minutes.
4. Distribute the whipped mass into the mold and put it in the refrigerator.
5. Now let's prepare the glaze. Melt the chocolate. Pour the cream into it and stir thoroughly.
6. Pour the glaze onto the frozen soufflé and place the mold in the refrigerator again.

“Bird's milk” with semolina soufflé

You should try this melt-in-your-mouth dessert at least once; you will definitely like it. And most importantly, no one will be able to guess the main component of this soufflé.

What you will need for the crust:

• Butter - half a pack;
• Granulated sugar – 190-200 gr.;
• Chicken eggs – 3 pcs.;
• Wheat flour – 200 gr.;
• Cocoa powder – 20 g;
• Vanillin - optional;
• Baking soda - half 1 tsp.

• Butter – 1 package and a half;
• Granulated sugar – 180-200 gr.;
• Semolina – 4-6 tbsp. l.;
• Cow's milk – 400-500 ml;
• Vanillin - optional.

• Cow's milk – 50 ml;
• Cocoa powder – 40-50 g;
• Granulated sugar - half a glass;
• Butter – 10 gr.

1. Making the base of the cake. Mix cocoa, sugar, vanillin, add butter and leave on low heat. Mix thoroughly until smooth.
2. When the mixture has cooled, add one egg at a time and mix well. Pour in the flour already mixed with slaked soda.
3. Bake the cake in the oven at 200⁰C.
4. Next, prepare the soufflé. Its main secret is that semolina must first be ground in a coffee grinder until it becomes flour.
5. Cook semolina flour in milk until thickened. Beat butter, sugar and vanillin. Add this mixture to the semolina mass and stir well.
6. Spread the prepared mixture onto the crust and place it in the refrigerator to harden.
7. Let's do the glaze. Mix cocoa and sugar with milk. You need to bring this mixture to a boil and add oil. Let the glaze cool slightly before pouring it over the soufflé.

Homemade sweets “Bird's milk”

These candies are loved by both adults and children. However, not everyone realizes that this delicacy is easy to prepare at home.

• Chocolate – 1 standard bar;
• Butter – 1/2 pack;
• Eggs (whites only) – 4 pcs.;
• Gelatin – 15 g;
• Powdered sugar - to taste (based on an average of 1 tablespoon for each egg).

1. Pour gelatin into water to swell, then heat it, but do without boiling and leave to cool.
2. Beat the egg whites with powdered sugar until stiff and slowly pour in the gelatin, continuing to work with the mixer. Place the soufflé in a mold to harden, then cut it into squares or lay it out to harden in ready-made molds.
3. Prepare the glaze from chocolate and butter. Dip the frozen soufflé into the chocolate mixture, place it on foil and refrigerate.

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If you want to achieve the greatest resemblance to bird's milk produced in a confectionery factory, then try adding agar-agar instead of gelatin in the soufflé. It makes it more tender.

You can buy agar-agar in spice departments, sometimes it is sold in pharmacies. Just remember that a soufflé with it hardens much faster than a soufflé with gelatin, so, having prepared such a soufflé, you will need to very quickly transfer it into the mold.

Some recipes suggest whipping the protein soufflé with sugar. It is better to always add powdered sugar, since proteins are not heat-treated, and sugar is very difficult to dissolve, especially if it is coarse.

If you want to give the protein soufflé some flavor, then gelatin can be soaked not in water, but in fruit juice or homemade compote.