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Bird's Milk Cake at Home
Instructions
First, whip the egg yolks with the salt and sugar into a thick, airy, creamy mass. The yolks should lighten and increase in volume. Then pour the hot milk into the yolks without stopping whisking. After a minute, add the baking powder and flour and keep whisking the batter.
Pour the batter into a prepared 20 cm springform pan. Bake until a skewer comes out dry, at 170 degrees, top-and-bottom heat in an electric oven for about 5–6 minutes, or about 8 minutes in a gas oven.
Let the custard sponge cool, then soak the cake base with the liqueur.
Once the cake base is ready, you can start on the mousse. First, pour water over the gelatin and leave it to swell. Then melt the gelatin in the microwave or over a water bath. Next, whip the egg whites with the citric acid and salt to almost stiff, firm peaks. While the whites are whipping, put the sugar syrup on the heat at the same time. To make it, mix the water with the sugar, bring to a boil and then simmer for another two minutes.
Mix the condensed milk with the softened butter.
Pour the hot sugar syrup into the whipped whites while continuing to whisk. Add the syrup in small portions. Whip the whites with the syrup to firm, stable, glossy peaks. Still whisking, pour the warm melted gelatin into the whites. After a minute, add the condensed milk and butter mixture in small portions. After two minutes you can pour the mousse into the springform pan or ring with the sponge base. Put the base with the mousse in the cold for a few hours.
Make the ganache from the milk and chocolate, melting the ingredients on the stove. Add the nuts to the hot ganache and pour it over the set mousse layer. Put the dessert in the cold for another half hour.
Once all the layers have set, the dessert is completely ready! You can slice the Bird's Milk cake and serve it for afternoon tea.Such a delicious, tender dessert may seem complicated to make, but only at first glance. If you follow the technique, the Bird's Milk dessert at home is sure to turn out delicious and perfect!
Tips
- 1
HOT SYRUP INTO THE WHITES is the "secret" of Italian meringue. Brewing the sugar as a syrup cooks the whites to 60–70°C, so the meringue is stable, firm and safe.
- 2
WARM GELATIN is the "secret" of smoothness. Cold gelatin added to the whites will set into lumps. Warm gelatin at 40°C distributes evenly and the mousse stays smooth.
- 3
BUTTER AND CONDENSED MILK SEPARATELY is the "secret" of the structure. If you cream them straight in with the whites, the mousse will be dense. Folding them in separately at the end gives a tender, airy texture.
- 4
2.5 HOURS IN THE FRIDGE is the "secret" of the shape. The gelatin stabilises the mousse. Any less and the cake will "run" when you cut it. Ideally, chill it overnight. The same principle works for other kinds of mousse cakes.
FAQ
Which chocolate should I choose for the ganache? +
Dark chocolate with 70% cocoa is ideal (50 g – a contrast to the sweet mousse). Alternatives are milk chocolate (50 g – sweeter), bitter 85% chocolate (50 g – richer and more intense), a 50/50 mix of dark and milk (25 g each), white chocolate (50 g – unusual; add cocoa), a confectionery glazing bar (50 g – easier to pour) or hazelnut chocolate (50 g). Avoid chocolate with a high sugar content (cloying) and filled bars. For a classic Bird's Milk, use dark or milk chocolate of 50% and above.
What can I use instead of gelatin? +
Alternatives are agar-agar (5 g – a vegetarian option, firmer), pectin (12 g), apple pectin (10 g), leaf gelatin (8–9 sheets, equivalent to 18 g of powder), cornstarch (40 g – a budget option, not as elastic) or a 50/50 mix of gelatin and agar (9 g plus 2.5 g). Avoid fast-acting modified starch and instant flavoured jelly mixes. For a classic Bird's Milk, use gelatin.
How long does the cake keep? +
In the fridge in a tightly closed box, 3–4 days. Any longer and the mousse will start to separate and the chocolate will lose its shine. Before serving, let it stand for 15 minutes at room temperature so the mousse becomes velvety. In the freezer (whole or in portions), up to 1 month; thaw it in the fridge for 8 hours. The cake is at its best the night after assembly, once it has stabilised in the cold; on the second day the flavour is deeper. Don't leave it at room temperature for longer than 2 hours, or the mousse will start to melt.
What should I serve the cake with? +
A classic pairing with tea: a cup of black Earl Grey tea with lemon. With a cup of coffee with milk in the morning. With vanilla ice cream (for contrast). With fresh berries (raspberries, strawberries, blueberries). With a berry sauce of raspberry or cherry. With a cup of cappuccino or latte. With a glass of milk (family-style). With a glass of sweet liqueur. With a cup of cocoa with a marshmallow for children. With a herbal mint tea. With hot cocoa. It's a universal serving for a family celebration, and a festive cake for special occasions.
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