Bird's Milk Cake (Single-Serving Dessert)

Bird's Milk Cake (Single-Serving Dessert)

40 min
Hard
1 serv.
296 g / 1 serv.

Rating

Average rating:—

Description

A delicate dessert reminiscent of the classic Bird's Milk cake: airy gelatin soufflé with a thin sponge base and chocolate glaze.

  1. Separate the egg white from the yolk. Beat the white with half the sugar (20g) until stiff peaks form.
  2. Gently fold the flour into the meringue. Place the batter into a small parchment-lined mold.
  3. Bake the sponge for 10-12 minutes at 180°C (350°F). Cool and trim to fit the serving mold.
  4. Soak the gelatin in 40ml of cold water and let it bloom for 10 minutes.
  5. Beat the softened butter with condensed milk until fluffy.
  6. Heat the remaining 10ml of water with the remaining sugar (20g) until dissolved. Add the bloomed gelatin and stir until fully melted.
  7. Pour the gelatin mixture in a thin stream into the buttercream, whisking constantly.
  8. Whip the cold heavy cream to soft peaks and gently fold into the cream mixture.
  9. Add lemon juice and mix.
  10. Place the sponge base at the bottom of the serving mold. Pour the soufflé mixture on top and level it.
  11. Refrigerate the dessert for 2-3 hours until fully set.
  12. Melt the chocolate over a double boiler or in the microwave in short bursts.
  13. Remove the set dessert from the mold and pour the chocolate glaze over it.
  14. Let the glaze set and serve.
860
291 kcal / 100 g
kcal
16.4 g
5.5 g / 100 g
Protein
92.0 g
31.1 g / 100 g
Carbohydrates
47.6 g
16.1 g / 100 g
Fats