Cake Pigeon's Milk
1 hour 30 min. Recipe Yield:
8-10 servings Difficulty:
Cake Pigeon's Milk – very popular cake in Soviet times. The invention of such a cake belongs to the confectioner of the Prague restaurant - Vladimir Guralnik. With the same name, sweets “Ptichye Moloko” were prepared, but unlike the slightly viscous soufflé in sweets, the cake is very light and airy. It is not difficult to cook it yourself, the only point is that for gelling it is necessary to use not gelatin, but agar-agar. If you are a beginner and have not worked with agar-agar, be prepared to work quickly, unlike gelatin, agar-agar sets much faster.
Put the bowl with the swollen agar-agar over a slow fire and, stirring, bring to a boil, boil until the agar-agar is completely dissolved, about a minute. Pour sugar into the agar-agar, increase the heat slightly and cook until the sugar dissolves and a rapid boil begins. Remove the syrup from the heat and let it cool slightly.
Melt butter with chocolate without boiling. Remove cake with frozen jelly from the mold and glaze with chocolate. You can leave the cake "bird's milk" in this form - it is already beautiful, but if you wish, you can apply it on top drawing, but for this you need to wait for the glaze to harden well.