Bird's milk cake with couverture

Category: Confectionery
Bird's milk cake with couverture

Ingredients

Dough:
Margarine soft 100 g
Sugar 1 tbsp.
Yolks 2 pcs.
Sour cream 200 g
Flour 1 tbsp.
Vanilla sugar 1 sachet
Baking powder 1 tsp
Souffle:
Protein 3 pcs.
Syrup:
Sugar 200 ml
Water 60 ml
Lemon acid slightly less than 1/4 tsp.
Agar 2 tsp under the knife
Water ≈3 tbsp. l.
Vanilla flavor 1/2 tiny bottle
Glaze:
Couverture 100 g
Cream
Butter

Cooking method

  • Master class Tortyzhki for making soufflé is
  • Bird's milk cake with couverture
  • Tsyatski and chocolate chips, of course, purchased. I took a closer look at the Christmas star. The inscription is "Merry Christmas".
  • Bird's milk cake with couverture


Milla
And you can find out in more detail how to make a souffle, I don't really understand.
And is it possible to cover the top with some kind of cream, well, so that it matches to taste and what, in your opinion, may be suitable?
Stern
Milla, a master class on making soufflé cake is located
HERE.
It was according to the instructions of Tortyzhka that I cooked.
As for the cream, for me bird's milk is a soufflé and always chocolate. But you can, of course, use the cream.
Nat_ka
Prepared I wanted just such cakes. Baking in a silicone mold of 25.5 cm. The cakes turned out to be 2-2.5 cm thick, one broke slightly at the edge. Soaked in lime sugar and water. The soufflé turned out to be airy, I added a spoonful of condensed milk to it.

In the evening I will arrange and boast
Stern
I'm looking forward to!
Nat_ka
Quote: Stеrn

I'm looking forward to!
did not have time to photograph ... SLOPE! A rarity for my eternally well-fed household. But I will still cook, I will report

Question: if you add more agar, will it be more rubbery? The soufflé was very airy, but it kept its shape perfectly. And in combination with these cakes
Stern
Quote: Nat_ka

Question: if you add more agar, will it be more rubbery?

Of course!

Thanks for your feedback!
Tat_yanka
Thank you again, this time for Bird's Milk. I've already done soufflé on Tortyzhka, but I really wanted to try your base. The bottom cake was too thick, not baked. But in general - merci-merci.
Bird's milk cake with couverture
The soufflé is loose, probably I still don't cook the syrup ... I will ask my husband to bring a thermometer from work
Stern
Quote: Tat_yanka

The bottom cake was too thick, not baked.

Like this?! The cakes are quite thin.
Tat_yanka
I baked one by 20 cm, and the other (here it is just smaller) by 26 cm. The first one baked for 15 minutes, but it was not enough for him. I poked it with a toothpick, it seemed normal, but it turned out that I was almost too dry, it was clear there, it was damp. Next time I will bake both 26 cm, and cut off and eat the excess
Stern
Quote: Tat_yanka

and cut off and eat too much

Reasonable!
fish
Can you ask a question? I made a cream from condensed milk + butter + whipped proteins + gelatin + sugar syrup. But it didn't work out! The consistency of thick jelly from my cream came out. Tell me why this is so?
Stern
I have never made a cream like yours, so I can’t tell you, unfortunately.
Angelica
Bird's milk cake with couverture my birdie
Ilona
Oh, I don’t dare try to bake a bird with agar-agar. I bought it in the summer, and I still can't try it.
Olekma
Can you please tell me if it is possible to freeze agar-agar cake in the freezer? The other day I prepared a cake with such a soufflé, and put it in the freezer for 30 minutes, then changed my mind and took it out, left it in the mold for more than a day (I just left home) a little more than a day passed when I decided to take it out of the mold, looked a the cake cracked, but it would be fine with chocolate on top, one could understand, and then the soufflé cracked. The taste was also a little different from what it usually turns out. So the question now torments me is whether this souffle can be frozen or not. Has anyone had such a positive experience?

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