Updated: 2 minutes ago
Do birds really have milk? No, but this cake is so airy and light that person who tried it for the first time really thought that it was birds mil. So delicate and interesting taste, for those who love classic desserts and souffle texture.
My name is Madina, I live in New York for 5 years, and the most important thing is that I am a mother of 2 babies. I love to bake for my family and try to use the best ingredients and many fruits and berries. Also, I search for the best recipes, and experiments in the kitchen always bring joy and happiness.
Servings: 8 people.
Total Time : 3 hours.
Prep Time : 30 minutes.
Cooking Time : 30 minutes for sponge cake, 2 hours to stabilize souffle
Other Time : Shelf 3days
Size of Container : 9/13" pan or silicon mold 20 cm
Hershey's Cocoa Powder
Butter 82%, room temperature
Vanilla Paste (or seeds of 1 vanilla pod)
Agar Agar Powder
Citric Aicd or Lemon Juice
COOKER / TOOL
★ TIP ★
After adding agar to egg whites, do not let it to reach temperature 37℃. It should stay warm for the right texture and to mix with butter.
What is Entremet? 🇫🇷
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients it can be served as a savory main dish or sweetened as a dessert. (Reference from : wikipedia)
Step 1. Cake
1 cups Sugar
3/4 cup All-purpose Flour
1/3 cup Hershey's Cocoa Powder
3/4 tsp Baking Powder
3/4 tsp Baking Soda
1/2 tsp Salt
1/2 cup Milk
1/4 cup Vegetable Oil
1 tsp Vanilla Extract
1/2 cup Boiling Water
Preheat oven to 350℉. Grease and flour 26cm round baking pan or the form you have.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
Add eggs, milk, oil, and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water.
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool completely, cut the cake into 2 layers.
Step 2. Souffle Cream
12 Tbsp Butter 82%, room temperature
1/3 cup Heavy Cream
2 tsp Vanilla Paste (or seeds of 1 vanilla pod)
1/4 cup Raspberry Puree
Mix the butter, cream an vanilla paste in the mixer bowl.
Beat until creamy; about 2-3 minutes, so the butter becomes white and fluffy.
Divide into 2 bowls, and add your favorite flavors, for example, pistachio paste or berry puree, cacao powder. As many flavors, you want as many bowls of creams you will have. I divided into 2, one of them just vanilla flavor and for the second I added 1/4 cup of raspberry buree. Set the cream aside.
★ TIP ★
It is important to take good quality ingredients, especially butter makes dessert taste so good.
Step 3. Meringue
2 cups Sugar
1 cup Water
2 tsp Agar Agar Powder
3 Egg Whites, room temperature
1/4 tsp Citric Acid or Lemon Juice
Bring the water with Agar Agar almost to a boil (at a temperature of about 95℃ (203℉), the Agar Agar will dissolve), add sugar, and boil the syrup to 100℃ (230℉).
When the temperature of the syrup is about 106℃ (222.8℉), start whipping the egg white at the minimum speed, then add citric acid or lemon juice and whisk at medium speed until it is egg whites increased in volume.
Pour syrup into whipping egg whites with a thin stream along the wall of the bowl; on the medium speed of the mixer.
Beat until medium peaks, until a smooth meringue is obtained. Do not overbeat, as the souffle should be a little warm and shiny.
★ TIP ★
It is important to be careful when separating eggs from yolks, and the mixing bowl should be clean. Be careful with Agar Agar syrup as it starts working when it reaches a temperature of 37℃ (98.6 ℉). And you will not be able to work with the souffle.
Step 4. Assembly
Without delay, proceed to the assembly: divide the meringue into two, or more depending on how many flavors you have. I divided it into two.
Mix the meringue and creams with the help of a spatula (bitter) nozzle or mix two masses manually with a spatula until smooth; Pour into mold (flatten if necessary) the first vanilla flavor, then put your chocolate sponge layer, then pour raspberry flavor souffle and put your last layer of chocolate sponge cake.
Leave for 2 hours at room temperature.
Drizzle with chocolate and put berries and pistachios on the chocolate.
ENJOY! Your "Triple Birds Milk"
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