Souffle bird's milk - recipe

Souffle - one of the most amazing and unusual confectionery inventions, came to us from France. Let's find out with you how to make this delicious dessert - soufflé poultry milk at home and to please your household with such original and delicious treat.

Cake soufflé poultry milk

Ingredients:

For the cake:

• granulated sugar - 100 g;
• butter - 100 g;
• egg - 2 pieces;
• flour - 150 g;
• Vanilla - to taste.

For a souffle:

• egg whites - 2 pcs .;
• granulated sugar - 450 g;
• citric acid - a pinch;
• agar - 2 teaspoons;
• butter - 200 g;
• evaporated milk - 100 ml;
• Vanillin - to taste.

For glaze:

• butter - 50 g;
• dark chocolate - 75 g.

Preparation

Now tell you how to cook soufflé poultry milk . So, first we soak the agar in a glass of water and leave it for several hours. This time while baking cakes. To do this, we knead the dough: butter carefully rub with sugar, add chicken eggs and vanilla to taste. Then gradually pour in the flour and knead the dough.

Next, we take a baking dish, lubricate it with butter and distribute a portion of the dough in it. Bake, then, a few cakes at 220 degrees for about 10 minutes. After this, the cakes are cooled and transferred to a plate.

Now we turn to the preparation of the cream. To do this, mix butter with condensed milk, add vanillin to taste and mix. Water with the previously soaked agar is placed on a weak fire and brought to a boil, stirring thoroughly with a spoon, so that the agar is not burnt and completely dissolved. Boil, the mixture exactly one minute, and then pour carefully sugar. As soon as the syrup begins to increase in volume and whiten, immediately remove the dippers from the plate and cool it. Meanwhile, whisk in a large bowl of chilled proteins until stable peaks appear, add citric acid and continue to beat until a dense foam forms.

Next, into proteins, carefully pour out the warm syrup and whisk to a dense condition. Gradually, we mix condensed milk with butter. That's all, souffle is ready. Spread half on the cake, top cover with a second crock and refill the souffle. We put the cake for 3 hours in the refrigerator, while we are preparing the chocolate icing. Chocolate melt with butter and pour the resulting mixture of ready and frozen cake. If desired, decorate the delicacy with fresh fruit and serve for tea .