My husband got really busy cooking during the quarantine. One afternoon he came into the living room (my “home office”) and said, “I will make a cake!”
And he really did. Here it is, with the strange name “Birds milk cake”. Maybe because there is no milk in it :). My daughter liked it very much, because the inside of it had the consistency of marshmallow and she very successfully dug only this part.
The source of the recipe is apetiten.tv with some variations.
Enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Melt the butter.
In a bowl, add the egg yolks. Add the sugar. Stir with a whisk.
Add the sifted flour together with the baking powder and the cocoa powder. Stir.
Once a homogeneous mixture is obtained, add the melted butter and stir again.
Pour the mixture into a form with a falling bottom with a diameter of about 24-26 cm.
Bake the batter in a preheated oven at 180 degrees for about 20 minutes.
After it rests for about 10 minutes, remove it and allow to cool completely.
Put the gelatin in a bowl and add the water. Allow it to dissolve well.
Put the egg whites in a bowl.
Beat for about 5 minutes until foamy.
Add the powdered sugar and continue to beat.
Beat the egg whites until they get hard peaks.
While stirring with the mixer, add the dissolved gelatin.
This is the mixture you should get.
Cut the top of the cake layer just enough to remove its "hat" and flatten it.
Place it in the form with a falling bottom or in a cake ring.
It is recommended to lightly brush the layer with a compote juice or a light caramel syrup. It is prepared by caramelizing 1 tbsp in a saucepan. sugar and pour on it 1/3 cup of water. Stir until the caramel melts. Lightly brush the cake layer. Do not over-syrup.
Отгоре изсипете белтъчния крем. Заравнете го добре.
Поставете тортата в хладилника за 3-4 часа, докато кремът се втвърди. Трябва да се получи консистенция на маршмелоу.
Pouring of the icing is done after the white layer of the cake hardens. Only then start with the preparation of the chocolate glazing.
Put the chocolate with the butter in a bowl.
Place in the microwave for about 30-60 seconds until melted. Check periodically every 10 seconds so that the chocolate does not burn.
Wait for 5-10 minutes to cool slightly.
Carefully spread the chocolate on the cake.
Spread evenly on the walls of the cake, too.
Refrigerate to firm crust, wait for about 30 minutes.
Be patient and cut it only after the chocolate hardens.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Melt the butter.
In a bowl, add the egg yolks. Add the sugar. Stir with a whisk.
Add the sifted flour together with the baking powder and the cocoa powder. Stir.
Once a homogeneous mixture is obtained, add the melted butter and stir again.
Pour the mixture into a form with a falling bottom with a diameter of about 24-26 cm.
Bake the batter in a preheated oven at 180 degrees for about 20 minutes.
After it rests for about 10 minutes, remove it and allow to cool completely.
Put the gelatin in a bowl and add the water. Allow it to dissolve well.
Put the egg whites in a bowl.
Beat for about 5 minutes until foamy.
Add the powdered sugar and continue to beat.
Beat the egg whites until they get hard peaks.
While stirring with the mixer, add the dissolved gelatin.
This is the mixture you should get.
Cut the top of the cake layer just enough to remove its "hat" and flatten it.
Place it in the form with a falling bottom or in a cake ring.
It is recommended to lightly brush the layer with a compote juice or a light caramel syrup. It is prepared by caramelizing 1 tbsp in a saucepan. sugar and pour on it 1/3 cup of water. Stir until the caramel melts. Lightly brush the cake layer. Do not over-syrup.
Отгоре изсипете белтъчния крем. Заравнете го добре.
Поставете тортата в хладилника за 3-4 часа, докато кремът се втвърди. Трябва да се получи консистенция на маршмелоу.
Pouring of the icing is done after the white layer of the cake hardens. Only then start with the preparation of the chocolate glazing.
Put the chocolate with the butter in a bowl.
Place in the microwave for about 30-60 seconds until melted. Check periodically every 10 seconds so that the chocolate does not burn.
Wait for 5-10 minutes to cool slightly.
Carefully spread the chocolate on the cake.
Spread evenly on the walls of the cake, too.
Refrigerate to firm crust, wait for about 30 minutes.
Be patient and cut it only after the chocolate hardens.
Enjoy! 🙂
