"Bird's milk" with a manga and lemon is a delicious cake that will become a wonderful decoration for any festive tea party. It is prepared very simply, but as a result you will get a beautiful and delightfully tender cake-souffle, which will cause admiration and surprise among the guests.
Recipe for the cake "Bird's Milk" with a manga and lemon
Ingredients:
For the test:
- sugar - 200 g;
- flour - 155 g;
- butter - 135 g;
- cocoa - 40 g;
- egg - 3 pieces;
- Vanillin - to taste;
- baking powder - 10 g;
- milk - 25 ml;
- salt - a pinch.
For a souffle:
- milk - 765 ml;
- manga - 135 g;
- butter - 310 g;
- sugar - 160 g;
- lemon - 40 g.
For glaze:
- sugar - 85 g;
- sour cream low-fat - 55 g;
- butter - 55 g;
- cocoa -35 g.
Preparation
To make a cake "Bird's Milk" with semolina cream and lemon, we break the eggs into a bowl, pour sugar, salt and thoroughly rub the fork until homogeneity. Remove the oil from the refrigerator, leave it at room temperature for a while, and then beat it with a mixer for a few minutes, and pour the sifted flour with the baking powder. Thoroughly mix and pour gradually egg mixture. The finished dough is divided into 2 equal parts and in one we add dry cocoa and pour out the milk. The form for baking is well greased with vegetable oil, spread the dough and spread it with a spoon. Bake first one cake in the oven, and then the second.
In the meantime, we prepare the cream from manga for the cake "Bird's Milk": pour milk into a saucepan, throw sugar and mango. We mix the mass and put the dishes on a weak fire. Cook the mixture until thick, stirring with a spoon. After that, remove the mug from the plate and cool it. Lemon washed, remove the zest and squeeze out the fruit juice. We beat the butter with a mixer, adding grated zest and juice. Next lay out the cooled manga and mix until homogeneity.
Now we begin to form our cake: in a round, split shape, spread the chocolate cake to the bottom, then evenly distribute the cream and cover with a light crust. We squeeze the design a little with our hands and remove the delicacy for the night in the refrigerator, tightening food foil. In the morning, carefully remove the sides of the form.
For the glaze we take the dippers, put the butter, melt it and pour the cocoa. Add a little sour cream, sugar to taste and heat the mixture to a smooth consistency. Fill with chocolate mass and remove the cake "Bird Milk" with lemon for 30 minutes in the cold.