I will never forget this cake 🍰 Very tasty cake "Bird's milk"
🍰 Cake "Bird's milk" from my childhood. We made this cake for every birthday. I will never forget this taste, everything about this cake is beautiful and very balanced. The cakes are soft and juicy, they do not need to be impregnated with something additional. And the cream on semolina is generally beyond praise, very tender and tasty.
👇 👇👇Recipe👇👇👇
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Cakes:
Butter - 150 g (can be replaced with margarine)
Egg - 4 pcs.
Sifted wheat flour - 160 g
Sugar - 180 g
Cocoa - 3 tsp with a slide
Baking powder - 10 g
Salt - a pinch
Cream:
Milk - 500 ml
Semolina - 3 tbsp.
Butter - 300 g (in the book 300 g, can be reduced to 200 g)
Sugar - 150 g
Vanilla sugar - 20 g
Juice of 1 small lemon
Glaze:
Sour cream - 3 tbsp
Sugar - 3 tablespoons
Cocoa - 3 tsp with a slide
Butter - 20 g
1. Beat room temperature butter with sugar, a pinch of salt. Add all the eggs one at a time, beat for 5 minutes. Sift flour with baking powder. Divide the dough either in half or into 2/3 and 1/3. Thus, you will get either 4 or 3 cakes. Add cocoa to half of the dough or 2/3 of the dough, leave the rest of the dough light. Stir until smooth. Line the molds with parchment and grease with butter, bake the cakes at 180 degrees for 20-25 minutes until fully cooked. Let the cakes cool completely.
2. Heat milk, add a pinch of salt. Introduce semolina in a thin stream into hot milk, cook until thickened. Allow to cool completely, put in the refrigerator.
3. Squeeze the juice from the lemon. Beat soft butter with sugar and vanilla sugar. In parts, add already completely chilled semolina, whisking constantly. At the end, add lemon juice to taste.
4. For the glaze, mix all the ingredients and boil until dark. Allow glaze to cool.
5. If you are making a cake of 4 layers, then cut the chocolate and light cake in half, and divide the cream into 3 parts. If the cake is made of 3 cakes, then cut the large chocolate cake in half, and divide the cream into 2 parts. We collect the cake. Put in the refrigerator for 4 hours.
6. Pour the glaze over the cake, refrigerate for 1 hour.