Categories
Home recipes

Cake "Bird's milk" with semolina: unusually large, airy and very tasty!

And the cake and candies "Bird's milk" can be found today in almost any grocery store - these sweets for a long time and gently loved us! Unfortunately, the taste is very different from what we remember from the time when the trees were big ...

Cake pigeon's milk" I enjoyed while wildly popular, and chased it for all the "real"! A prepared his patented recipe developed by a group of confectioners under the leadership of Vladimir Gural'nik in Moscow restaurant "Prague".

Not surprisingly, the wild popularity of the dessert has spawned an abundance of cooking options: "Pigeon's milk" have started to let all and sundry. Enterprising housewives also not left behind: from notebook to notebook copied recipes favorite delicacy, modified, supplemented, improved ...

"So simple!" It offers to cook "Bird's milk" with cream-based semolina. Although his recipe and a little different from the one created Gural'nik and his team, he is as gentle and amazingly tasty!

cake "Bird's milk" with semolina

Cake "Bird's milk" with semolina

Ingredients for the dough

  • 160 g wheat flour
  • 200 g sugar
  • 130 g butter
  • 4 eggs
  • 40 g cocoa
  • 12 g of vanilla sugar
  • 12 g baking powder
  • 2 Art. l. milk
  • pinch of salt

 

Ingredients for the cream

  • 800 ml of milk
  • 130 g semolina
  • 300 g butter
  • 150 g sugar
  • 1 small lemon

Ingredients for the glaze

  • 80 g sugar
  • 50 g sour cream
  • 40 g butter
  • 30 g cocoa

Preparation

  • Eggs, combining with the usual and vanilla sugar and salt, vzbey mixer. Weight should turn white and increase in volume.cake dough
  • Vzbey softened butter, add the sifted flour, baking powder and milk.cake dough
  • Add the egg mixture and mix thoroughly whisk all.cake dough
  • Divide the dough into 2 part in one of them add cocoa and mix well. Another part of the test, leave as is.cake dough
  • Form for baking promazh little oil, put it in the dough of the same color and bake at about 180 10 degrees minutes. Then, in the same way bake the cake a different color. Willingness to check toothpick baking. Korzh leave to cool.
  • prepare cream cake. In a saucepan pour the milk, add sugar and semolina, stir and boil over low heat until thickened. Then remove the mess from the heat and set aside to cool.semolina cake
  • Lemon wash, remove its peel and squeeze the juice. Oil for whipping cream on high speed for 5 minutes, adding zest and lemon juice. Unite the oil mass with semolina and vzbey again until smooth. Should get a thick cream flavored.semolina cake
  • Assemble the cake: Put the bottom releasable form dark cake, top with cream and cover the entire light Korzh. Gently push your hands on the top cake and send the product in the refrigerator overnight.
  • For prepare glaze unite all the ingredients in its composition, put on a small fire and boil, stirring until completely dissolved oil and sugar. Look how shiny and smooth out the frosting in the end!cake "Bird's milk" with semolina
  • Get the cake from the split form and tailoring has cooled glaze. Put another dessert 30 minutes in the refrigerator, then you can apply it to the table!cake "Bird's milk" with semolina
  • Certainly you also have your own recipe for this wonderful cake. Nevertheless, it would be great if your culinary notebook replenish with another of its preparation for this, and you share recipes with friends!

    • Share on Facebook
    • VK

    Author of the article Marina Artemova Loves to photograph the beauty of nature, is fond of handmade. Son Vanya taught his mother to cope with any domestic tasks effortlessly: Marina knows how to remove the most difficult stains and clean the house in a matter of minutes. He is interested in the most acute, diverse life issues, never stays away from what worries loved ones! Marina's Favorite Book - Gone With the Wind by M. Mitchell. Free Download Recipes for Grilling Get recipes, as well as other useful tips by e-mail.

    Add a comment

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to combat spam. Find out how your comment data is processed.