Bird’s Milk Cake Recipe
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Amount |
|---|---|
| All-purpose flour (00 flour) | 70g |
| Butter (softened) | 55g |
| Granulated sugar | 50g |
| Egg | 1 |
| Granulated sugar (for syrup) | 250g |
| Water (for syrup) | 180g |
| Butter (for cream) | 135g |
| Egg whites | 78g |
| Condensed milk | 65g |
| Gelatin sheets | 14g |
| Lemon juice | 3g |
| Dark chocolate (55% cocoa) | 200g |
| Fresh liquid cream | 100g |
Instructions:
Preparing the Base:
- Mixing the Batter: Start by placing softened butter in a mixing bowl. Add granulated sugar and beat together until you achieve a creamy consistency.
- Add Egg: Once the butter and sugar mixture is smooth, add the egg. Continue beating until fully incorporated.
- Incorporate Flour: Gradually sift in the all-purpose flour while continuing to mix with electric beaters until everything is well combined.
- Prepare the Baking Pan: Line a 22 cm diameter cake ring with parchment paper and place it on a baking sheet. Transfer the batter into the ring, spreading it evenly with a spatula.
- Bake: Bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until the cake is golden and cooked through. Once done, remove it from the oven and set it aside to cool.
Preparing the Syrup and Meringue:
- Making the Syrup: In a small saucepan, combine 100g of water with 250g of granulated sugar and a few drops of lemon juice. Heat over medium heat until the sugar dissolves and the syrup reaches 110°C (230°F).
- Gelatin Preparation: In a separate small pot, add the remaining 80g of water and the gelatin sheets. Let it sit to hydrate. Then, heat gently to dissolve the gelatin completely.
- Whisking the Egg Whites: As the syrup heats up, begin whipping the egg whites in a stand mixer on medium speed. Once the egg whites form soft peaks, ensure the syrup has reached 116°C (240°F).
- Incorporating the Syrup: With the egg whites still beating, slowly pour the hot syrup into the mixture, adding it in a thin, steady stream. Continue beating until the meringue is glossy and stiff peaks form.
- Add Gelatin: Once the meringue is ready, carefully add the dissolved gelatin to the mixture, stirring until fully combined.
Making the Cream:
- Prepare the Cream Mixture: In a separate bowl, combine the softened butter and condensed milk. Mix with a whisk until smooth.
- Combine with Meringue: Gently fold the butter and condensed milk mixture into the prepared meringue. Be careful not to deflate the meringue; use a spatula to fold the ingredients together until the mixture is homogeneous and creamy.
Assembling the Cake:
- Layering: Place an adjustable cake ring (about 21-22 cm in diameter and at least 10 cm high) on a serving platter. Place the baked base into the ring.
- Adding the Cream: Pour the prepared cream mixture over the cake base, spreading it evenly with a spatula.
- Preparing the Ganache: In a heatproof bowl, break the dark chocolate into pieces. Heat the fresh cream in a saucepan just until it begins to steam (do not bring to a boil). Pour the hot cream over the chocolate and stir continuously until the ganache becomes smooth and glossy.
- Finishing the Cake: Once the ganache is ready, carefully pour it over the cream layer, ensuring it covers the top evenly. Use a spatula to smooth the ganache across the surface.
- Chill: Refrigerate the cake for at least one hour to allow the layers to set and the ganache to firm up.
Final Touch:
- Remove the Cake Ring: After the cake has chilled and set, carefully remove the cake ring.
- Serve: Slice and serve the Bird’s Milk Cake chilled. Enjoy the light, airy texture and rich flavor!
Tips:
- Gelatin: Make sure the gelatin is fully dissolved before incorporating it into the meringue to avoid lumps.
- Chocolate Ganache: Stir the ganache slowly to maintain its smooth, glossy texture.
- Storage: This cake should be stored in the refrigerator and consumed within 2-3 days for the best taste and texture.
This Bird’s Milk Cake is a delightful treat that combines light, airy meringue with a creamy filling and a rich chocolate ganache. The balance of flavors and textures makes it an ideal dessert for any occasion.
