Cake bird's milk from sour cream. How to make bird's milk jelly. Bird's milk cake

Jelly "Bird's milk" is a simple, easy to prepare and very tasty dessert. In fact, this is a combination of chocolate and vanilla jelly, and from the classic "bird's milk" in it - only colors, but all these subtleties recede somewhere far into the background, as soon as you try this wonderful dish.

There is tenderness in its taste, a pleasant contrast of vanilla and cocoa, refreshing coolness, and every bite is a temptation that is hard to resist. I will not hide, I am a fan of this dessert. This is one of those wonderful dishes in which there are a minimum of components, but they are so balanced and so well combined with each other that the result invariably pleases both the guests and the hostess. In addition, Bird's Milk jelly is prepared in a couple of minutes, which makes life very easy when you cook a “feast by the mountain”, and when you just don’t want to strain yourself especially. Try it! Perhaps the delicious and light jelly dessert "Bird's Milk" will appeal to you too?!

Prepare the ingredients.

Dissolve cocoa and butter in a glass of hot water (250 ml). Add sugar to taste, milk and mix well.

It should taste like a sweet mixture with a rich chocolate flavor. Experiment with the proportions of cocoa and butter, adding some butter and cocoa alternately to get a deeper "chocolate" flavor.

If the chocolate mixture has cooled down by the time you add the gelatin, heat it up again. The liquid should be hot, but not boiling. In the hot chocolate mixture, while stirring, gradually add 1 tbsp. gelatin. Stir until completely dissolved.

Now almost all gelatin is instant, i.e. one that can be immediately added to hot water, without pre-soaking. Before adding, make sure that your gelatin is exactly this, otherwise follow the instructions on the package.

Pour the chocolate jelly into a mold or portion molds and leave for a while to cool.

As soon as the jelly cools a little and hardens slightly, you can start pouring the second - vanilla layer.

Combine sour cream with sugar and vanilla. Beat with a mixer until the sugar is completely dissolved.

Dissolve the remaining gelatin in 100 ml of hot water. I add a 15 gram bag of gelatin, designed for 0.6 liters of liquid (100 ml of water + 500 grams of sour cream), and about a heaping teaspoon, just to be sure.

While continuing to beat, slowly pour in the gelatin. Beat the mixture for a few more minutes to make sure the gelatin is evenly distributed in the sour cream.

Add the sour cream mixture to the chocolate jelly mold. Place the jelly in the refrigerator to chill. As soon as the jelly has completely hardened, the dessert is ready.

Jelly "Bird's milk" is ready! Bon Appetit!

Calories: Not specified
Cooking time: Not specified

The recipe for this dessert has been known since Soviet times, but it remains popular in our time. The composition of jelly "Bird's milk" is completely different from the famous sweets of the same name, and why it is called that way - one can only guess. Most likely, due to the similarity in color - it also has a white layer and chocolate. In times of wholesale shortages, Ptichye Moloko sweets were a rare delicacy, but everyone loved them for their special tenderness and airiness. Probably, then this recipe was invented in order to somehow pamper the kids with a delicacy similar to. The composition of the dessert is very simple, all the products in it are available: sour cream, cocoa, sugar, gelatin and a little vanilla. Preparation is also simple, consists of two stages. On the first we make a chocolate layer, on the second - sour cream. Jelly can be made in ordinary glass jars or in silicone muffin molds.

Jelly "Bird's milk" - recipe with photo

Ingredients:

- sour cream 10-15% fat - 250 gr;
- cocoa powder - 2-3 tbsp. spoons (to taste);
- sugar - 2/3 cup (to taste);
- vanilla sugar - 0.5 sachets;
- water or milk for the chocolate layer - 150 ml;
- gelatin powder instant - 1.5 tbsp. spoons;
- water for gelatin - 4-5 tbsp. spoons.

How to cook with a photo step by step

Preparing the chocolate layer. It consists of cocoa powder (take a quality product, dark, without sugar), gelatin, water or milk and sugar. We combine a third of a glass of sugar and cocoa powder in a bowl or saucepan that can be heated on the stove. Choose the amount of cocoa to taste: if you want the layer to be dark, put more, if it is light, sweetish, then you will need less powder.

The liquid component can be either milk or water. Pour in some warm water or warmed milk. Stir to eliminate the appearance of lumps, gradually add all the right amount of liquid. On low heat, bring the mass to a boil, stirring, cook for two to three minutes. Cool down to luke warm.

Pour half a tablespoon of gelatin (instant gelatin in the recipe) with two tablespoons of water. We leave for a couple of minutes. Then we put the dishes with swollen gelatin in a water bath, bring the thickened mass to a liquid state.

Remove and immediately pour into a bowl of hot cocoa. Stir with a spoon or beat with a whisk, mixer. Be sure to disperse the gelatin throughout the volume so that it does not gather in lumps and does not settle in one place.

Pour the chocolate mass into molds or pour into glasses with the bottom layer. We put it in the refrigerator for an hour, the jelly should become dense in order to withstand the next layer.

After an hour, we check the density of the jelly - if it “grasped” well, it froze, we begin to prepare the sour cream layer. In not very thick sour cream 10-15% fat, add sugar (put to taste) and a little vanilla sugar.

Beat with a mixer until the sugar dissolves. The density depends on the quality and fat content of sour cream - if the usual one from the store, it may not thicken, homemade sour cream very quickly turns into a cream. In the "Bird's Milk" jelly recipe, low-fat sour cream is used, it does not thicken when whipped, it just becomes fluffy, saturated with air bubbles. Jelly turns out airy, tender.

Pour a tablespoon of gelatin with two to three tablespoons of water. In the same way, we warm it up in a water bath to a liquid state. Pour hot gelatin into sour cream, whipped with sugar. We continue to beat for one to two minutes until the gelatin disperses throughout the entire volume of the sour cream mass.

We take out molds with a frozen chocolate layer from the refrigerator. Pour sour cream over it. Again we remove the jelly in the refrigerator, this time we leave it for several hours so that the jelly mass freezes well (for 5-6 hours or overnight, depending on the volume of dishes or molds).

If the jelly was made in a glass bowl, serve in it, decorating with grated chocolate and berries on top. If in molds, then carefully remove the jelly, put it on portioned plates and serve the dessert to the table. Jelly "Bird's milk" on sour cream is ready. Bon Appetit!

Author Elena Litvinenko (Sangina)
You can also feed your family

Cake Bird's milk at home is a real delicacy from childhood. Until recently, his recipe was kept a big secret, and today every housewife can cook it. Homemade cake turns out just as tasty, and most importantly, absolutely natural. Royal Delight!

Bird's milk cake - a classic recipe according to GOST USSR

Bird's milk cake is a classic recipe according to GOST USSR - this is an incredibly tasty and most popular Soviet delicacy! Once upon a time, whole queues lined up for him, but today you can easily cook it at home. A little patience - and the most delicate dessert with air filling is on your table!

Servings: 8

Cooking time: 4 – 5 hours

4 o'clock 50 min. Seal

Ready! You can to the table! Bon Appetit!

Bird's milk with gelatin at home

Cake Bird's milk with gelatin at home - the most delicate soufflé on an airy biscuit, covered with thick dark chocolate! This delicacy, originally from the USSR, is still popular. For many, this is a favorite dessert since childhood. And indeed, this taste is not enough to compare with! Try it!

Servings: 6

Cooking time: 5 o'clock

Ingredients:

Wheat flour - 140 gr.
Eggs (protein) - 2 pcs.
Eggs (yolk) - 2 pcs.
Butter (butter) - 350 gr.
Sugar - 560 gr.
Citric acid - ½ tsp
Gelatin - 10 gr.
Condensed milk - 100 gr.
Vanillin - 1 gr.
Chocolate - 100 gr.
Water - 150 gr.

Cooking process:

For a biscuit, mix soft butter (100g.) With sugar (100g.). We beat the mass until it becomes homogeneous. Add 1 egg yolk and continue beating. Then we introduce another yolk and flour. All the same, while whisking, knead the dough.
Take a baking dish and cover it with baking paper. We spread the dough on paper, level it along the diameter of the bottom and put it in the oven for 20 minutes.
We take out the finished cake from the mold, let it cool and cut it in half lengthwise to form two identical biscuit cakes.
We combine water with gelatin, wait 20 minutes for it to swell. Then put on the stove and keep on fire until the gelatin dissolves. We cool.
Whisk egg whites together with sugar. When foam begins to form, add citric acid. Continue whisking until the mass thickens. Pour gelatin into the already prepared protein cream and beat again.
Butter (200 gr.). put in a deep bowl. We put condensed milk and vanillin to it. We beat everything with a mixer.
In one bowl, combine two creams (butter and protein) and mix well.
Place one half of the cake back into the mold. Pour exactly half of the cream into it, level it and cover with the second half, pour the second part of the cream. We put the cake in the refrigerator to harden (for 2-3 hours).
At this time, melt the chocolate in a saucepan in the remaining butter (60 gr.).
We take the cake out of the mold, decorate it with icing and put it in the cold for another half hour.

Bon Appetit!

Step by Step Pt Cake RecipeAndwhose milk with agar-agar

Bird's milk cake with agar-agar is a delicious Soviet plant-based dessert. Agar-agar is a wonderful analogue of gelatin, the soufflé prepared on its basis just melts in your mouth! You can't stop eating this delicacy!

Servings: 8

Cooking time: 6 o'clock

Ingredients:

Flour - 110 gr.
Butter - 100 gr.
Egg yolks - 2 pcs.
Sugar sand - 100 gr.

Egg whites - 2 pcs.
Sugar - 450 gr.
Butter - 200g.
Condensed milk - 100g.
Agar-agar - 4 gr.
Lemon juice - 1 tsp
Water - 140 ml.
Vanillin - 2 gr.

Chocolate (bitter) - 120 gr.
Butter - 50 gr.

Cooking process:

Break the eggs gently so that the whites and yolks do not mix. Pour the whites into a glass and put in the refrigerator. Pour the yolks into a separate bowl.
Butter (100 gr.) needs to be melted a little so that it is soft. We mix it with 100 gr. Sahara. And beat with a mixer until soft puree.
We introduce 2 yolks into the mass and add flour, continue to beat the mixture until a homogeneous dough is formed.
We take a special paper for baking, put it in a baking dish, and spread the dough for a biscuit in an even layer on it. We put the baking sheet in a heated oven (200 C) and bake for 20 minutes.
We take out the finished biscuit from the oven and cool, cut in the middle lengthwise into 2 cakes.
Soak agar-agar in a glass of water. Let it swell for a few hours.
We combine butter (200 gr.) in a bowl with condensed milk and a pinch of vanillin. Beat well with a mixer to get an airy, lush mass.
Transfer the swollen agar-agar to a small saucepan, put it on the stove, bring the mixture to a boil and cook for another minute. During this time, the agar-agar will dissolve.
Beat egg whites together with sugar with a mixer at high speed until a thick cream (should not drain from the nozzle!). Add lemon juice and mix again.
Put the condensed milk cream into the protein cream and beat with a mixer, add agar-agar and beat again.
We put one cake in the form, put ½ part of the soufflé on top of it and cover it with the second cake. Spread out the rest of the soufflé. We send the form in the cold for 2 hours.
We break the chocolate into pieces, put it in a saucepan along with butter (50g.) And heat it over low heat.
When the souffle is frozen, take the cake out of the refrigerator, pour it with glaze. And give a couple more minutes for it to freeze.

Bon Appetit!

A simple and delicious recipe for Bird's milk with semolina and lemon

Cake Bird's milk with semolina and lemon is a very tasty version of the popular Soviet dessert! The delicate texture of the filling, combined with a fragrant biscuit, is simply an incredible pleasure! This is an insanely delicious and satisfying dessert! With such a delicacy, any tea party will turn into a holiday!

Servings: 10

Cooking time: 2 hours

Ingredients:

Sugar sand - 200g.
Butter - 280 gr.
Flour - 160 gr.
Vanillin - a pinch
Egg - 4 pcs.
Baking powder - 12 gr.
Cocoa - 40 gr.
Lemon - 1 pc.
Semolina - 5 tbsp.
Salt - a pinch
Milk - 500 ml.
Chocolate - 200 gr.
Vegetable oil - for baking

Cooking process:

In a deep container, break the eggs and mix them with sugar, salt and a pinch of vanilla. Beat the whole mass until it becomes fluffy and doubles in volume.
In another bowl, beat soft butter (100g.) With a mixer, add flour and baking powder to it. We continue to beat the mass, after which we combine it with the egg mixture and mix.
The finished dough is divided into 2 parts. Add cocoa powder to one. We stir. We will bake two cakes.
Lubricate the baking dish with vegetable oil. We spread the first dark cake with cocoa in an even layer, put in the oven for 10 minutes. We take out, take out the finished cake from the mold. Lubricate the form again with oil and lay out the dough for a light cake. We send it to bake for 10 minutes.
Cooking cream for the cake. We put the milk in a saucepan on the stove, when it boils, add semolina, mix and add sugar (to your taste). Cook until the mass thickens.
We wash the lemon and cut off the skin from it. We squeeze out the juice.
Put soft butter (130 gr.) In a bowl, beat it together with lemon juice. Add semolina and beat the mixture with a mixer.
We put a dark cake on the bottom of the baking dish, put the whole creamy mass on top of it in an even layer and cover it with a light cake. We put the cake in the refrigerator for 1.5 hours.
Put the chocolate in a saucepan along with a piece of vegetable oil. We melt the chocolate and fill the top of the cake with the resulting icing. Let the frosting set in the refrigerator for about half an hour.

Let's put it on the table! Bon Appetit!

How to make Bird's milk cake without baking?

Cake Bird's milk without baking is an easy and airy recipe for a very tasty dessert. It is not difficult to prepare it, but the pleasure from it cannot be expressed in words. The most delicate condensed milk soufflé just melts in your mouth! Such a delicacy will drive even a gourmet crazy!

Servings: 4

Cooking time: 2 hours

Ingredients:

Eggs (protein) - 4 pcs.
Sugar - 175 gr.
Gelatin - 10 gr.
Butter - 85 gr.
Condensed milk - 125 gr.
Cookies - 300 gr.
Water - 300 ml.
Sour cream - 100 gr.

Cooking process:

We rub the cookies on a grater or grind with a blender into crumbs.
Let the butter soften at room temperature. We shift it into a deep bowl and beat with a mixer, add condensed milk to it and continue to beat.
Pour the gelatin into an enameled container, fill it with water and let it swell.
We put gelatin on the stove, wait for it to boil and keep the container on fire for about a minute more so that the gelatin is completely dissolved. We cool.
Protein with sugar (125 gr.) Beat until a thick cream. Add to it a cream of butter and condensed milk, mix. Add gelatin and beat with a mixer.
We take a baking dish. We line it with baking paper, so that it is easier to get the cake out of the mold. And spread the soufflé in an even layer. We send it to the refrigerator for 1.5 hours.
We take out the cake and take it out of the mold on a plate.
Mix sour cream with sugar (50 gr.) And crumbs from cookies. Grease the top and sides of the finished cake with it.

Bon Appetit!

Cake recipe Bird's milk from Grandma Emma

Cake Bird's milk recipe from grandmother Emma is a famous delicacy prepared according to a traditional recipe, a delicate dessert with an airy light soufflé. This is a divine taste that will turn your tea party into a holiday!

Servings: 6

Cooking time: 4 hours 30 min.

Ingredients:

Flour - 250 gr.
Yolk - 7 pcs.
Sugar - 125 gr.
Butter - 100 gr.
Vanilla sugar - 1 tsp
Baking powder - 1 tsp

Proteins - 7 pcs.
Gelatin - 20 gr.
Sugar sand - 250 gr.
Butter - 170 gr.
Condensed milk - 250 gr.
Citric acid - ¼ tsp

Chocolate - 100 gr.
Cream - 180 gr.
Butter - 30 gr.
Sugar - 30 gr.

Cooking process:

Separate the yolks from the whites. We put the whites in the refrigerator. And mix the yolks with 125 gr. sugar and vanilla sugar, add 100 gr. soft butter and beat with a mixer until a whole fluffy mass.
Mix flour with baking powder, add protein mass to them and knead the dough with a fork.
Lubricate the form with vegetable oil and spread the dough in an even layer and put in the oven. Bake the biscuit for about 20 minutes. Check readiness with a toothpick.
We take out the finished biscuit from the mold and let it cool.
Pour gelatin into a small saucepan and fill it with water (200 ml.). We let it swell.
Beat soft butter on high power with a mixer. Without stopping whisking, we introduce condensed milk. We mix.
Add to gelatin 125 gr. granulated sugar. We put the gelatin to cook, after boiling we hold for a minute. The gelatin should completely dissolve.
7 proteins are mixed with 125 gr. sugar and beat until stiff. Add citric acid. We introduce cold gelatin. We beat again.
Add buttercream and beat again with a mixer.
With a large knife, cut the finished biscuit lengthwise into two equal halves so that 2 biscuits come out.
We put the first one in a baking dish and put half of the whole cream on top. We level. We put the second biscuit and spread the rest of the cream. We put in the refrigerator for 3 hours.
Melt chocolate with butter, pour in cream and add sugar. We heat for 1 more minute.
Grease the cake with chocolate on all sides. We put in the refrigerator for half an hour.

Bon Appetit!

Armenian recipe for making Bird's milk

The Armenian recipe for bird's milk is a traditional delicacy of the festive table. The subtleties of its preparation are passed down from generation to generation. It does not look like a classic version of the cake at all, but it is insanely delicious. Soft with a rich taste, it is impossible to tear yourself away from it!

Servings: 6

Cooking time: 4 hours

Ingredients:

Butter - 100 gr.
Sugar sand - 220 gr.
Egg - 2 pcs.
Milk - 55 gr.
Honey - 200 gr.
Soda - 1 tsp

Milk - 500 ml.
Sugar - 440 gr.
Flour - 3 tbsp.
Vanillin - 3 tablespoons
Butter - 200 gr.
Cognac - 20 ml.

Chocolate (bitter) - 100 gr.
Milk - 50 gr.
Cocoa - 20 gr.
Butter - 35 gr.

Cooking process:

For the dough, mix soft butter, granulated sugar (220g.), Mix honey in a deep container. We put in a water bath. When the mass melts a little, add milk and eggs to it. We mix. The mass should begin to foam slightly.
We remove the container from the stove, add flour and knead the dough.
Sprinkle the table with flour, spread the dough and divide it into 6 parts.
We roll each part into a rectangle and bake on baking paper in the oven for 7-10 minutes.
Let's get to the cream. Mix three tablespoons of flour and sugar. Pour milk and add vanilla, mix. We send the mass to the stove and bring it to a boil. To thicken the mass, heat it for another 5 minutes. Remove and refrigerate.
Beat soft butter with a mixer. We mix in a mass of flour and milk, add cognac and beat again.
We spread one cake and grease it well with a part of the cream. We cover it with a second cake and coat with cream again. We do this with all the cakes. We put in the refrigerator for 5-6 hours.
Put chocolate, milk, cocoa and butter in a saucepan. We send it to the stove, stir until a homogeneous glaze is formed.
Lubricate the finished cake with chocolate and let it harden.

Bon Appetit!

Diet cake recipe Bird's milk without sugar

Cake Bird's milk diet recipe is a light, low-calorie and incredibly tasty dessert. Delicate soufflé based on protein cream and sugar substitute just melts in your mouth and does not harm your figure at all. Treat yourself to incredible sweetness!

Servings: 10

Cooking time: 4 hours

Ingredients:

Cocoa - 3 tsp
Milk (0.5% fat) - 100 ml.
Powdered milk (skimmed) - 1 tbsp.
Egg yolks - 1 pc.
Sweetener - 3 tbsp.
Vanillin - a pinch

Egg whites - 4 pcs.
Agar-agar - 2 tsp
Milk (0.5%) - 300 ml.
Citric acid - ½ tsp
Sweetener - 4 tbsp.
Water - 200 ml.

Powdered milk (skimmed) - 2 tbsp.
Eggs - 2 pcs.
Baking powder - ½ tsp
Vanillin - a pinch
Sweetener - 3 tbsp.
Starch - 2 tbsp.

Cooking process:

Break the eggs and separate the yolks from the whites. Grind the yolks with sweetener.
Beat egg whites with a mixer until stiff.
We combine the yolks and proteins together, stir.
We fall asleep starch, vanillin and dry milk. We knead the dough.
Lubricate the baking dish with vegetable oil. Pour the dough into it and put in the oven for 15-20 minutes. Let the crust cool down.
Let's prepare the frosting. In a small saucepan, combine all the necessary ingredients, put on the stove and cook over low heat, slightly not bringing to a boil.
Lubricate the cake with 2-3 tablespoons of glaze, leave the rest to decorate the cake.
Pour agar-agar with water and let it swell. Then we put it on the stove and wait for the complete dissolution of the mass.
Beat the whites with a mixer in a deep container, when they become a stable foam, add citric acid to them and add granulated sugar. Stir, add agar-agar and beat again.
We again put the biscuit smeared with glaze into the mold, pour the finished soufflé and level it. Drizzle the top with the remaining frosting. We put the cake in the refrigerator for 2-3 hours.

Bon Appetit!

Delicious cake Bird's milk with condensed milk

Cake Bird's milk with condensed milk is a famous Soviet dessert prepared according to a traditional recipe. Soufflé with the most delicate texture, fragrant cake and real icing - its taste cannot be expressed in words! A real delicacy of the gods!

Servings: 8

Cooking time: 4 hours

Ingredients:

Flour - 150 gr.
Eggs - 2 pcs.
Butter / Margarine - 100 gr.
Sugar - 100 gr.
Vanilla sugar - 1 pc.

Proteins - 5 pcs.
Sugar sand - 250 gr.
Condensed milk - 200 gr.
Gelatin - 20 gr.
Citric acid - ¼ tsp
Water - 200 ml.

Chocolate - 100g.
Cream - 6 tbsp.
Butter - 15 gr.

Cooking process:

Soften butter at room temperature. Knead it with a fork along with sugar (including vanilla), add eggs and flour. We knead the dough.
Lubricate the baking dish with oil. We spread the dough and level it according to the diameter of the form.
Put in the oven and bake for 15-20 minutes. Cut the finished cake into 2 parts. Each cake should be 1.5 - 2 cm thick.
Soak gelatin in water in a mug. When it swells, we send it to the stove, wait for it to boil and detect it for another minute. Remove the dissolved gelatin from the stove and cool.
Beat the whites with sugar until a dense thick foam, so that it does not drain. Add citric acid and gradually pour in cold gelatin, beat with a mixer.
Beat soft butter in a separate bowl, add condensed milk to it and beat again.
Now we combine the two cream mixtures together and knead the soufflé with a mixer.
We put one cake back into the baking dish, spread half of the souffle on it in an even layer, close it with the second cake and spread the soufflé again. Let the cake chill in the refrigerator for about 3 hours.
While we're making the frosting. We mix all the ingredients (chocolate, cream and butter) in a small saucepan or Turk, put in a water bath and, stirring, cook until the mass becomes homogeneous.
Remove the cake from the refrigerator, pour over the top, and also grease the sides with icing. Put it back in the cold so that the glaze hardens.

Bon Appetit!

Andy Chef's Easy Bird's Milk Recipe

Bird's milk cake recipe from Andy Chef is a popular Soviet dessert from a cooking guru. Moderately sweet, not greasy and insanely tender - such a delicacy will not leave anyone indifferent! It's easy to make, it just takes a little patience. And the guests will not be able to resist your skill!

Servings: 8

Cooking time: 3.5 hours

Ingredients:

Flour - 140 gr.
Butter - 100 gr.
Eggs - 2 pcs.
Sugar - 120 gr.

Protein - 2 pcs.
Sugar - 330 gr.
Agar-agar - 5 gr.
Water - 140 ml.
Butter - 100 gr.
Condensed milk - 120 gr.

Chocolate (white) - 180 gr.
Cream - 180 gr.
Butter - 50 gr.

Cooking process:

Put the soft butter in a deep bowl and beat with a mixer at high speed together with 100 gr. Sahara.
Beat the eggs into the mixture, mix, then pour in the flour and beat the dough again with a mixer.
We put baking paper on a baking sheet and spread half of the mass of dough on it, forming a circle with a diameter of about 20 cm from it, and the thickness of the cake should be somewhere around 1.5 cm. Lay out 2 such cakes next to it.
Put the baking sheet in the oven and bake the cakes for 15 minutes. to a golden hue.
We cut the finished cakes with a knife, aligning the edges and removing extra millimeters so that the cakes are the same size.
Pour agar-agar with water and soak for 15 minutes. We put it on fire until completely dissolved.
Beat egg whites together with sugar until stiff peaks form. Pour gelatin into it and beat again.
We combine the butter with condensed milk and also beat with a mixer at maximum speed. We combine the mass with proteins, beat until smooth, forming a soufflé.
Now let's take a baking dish. We put the first cake in it, put ½ of the soufflé on top of it, cover it with the second cake and repeat the soufflé layer again. We put the cake in the refrigerator for 2 hours.
Let's prepare the frosting. In a small saucepan, mix white chocolate and butter, heat them in a water bath, then add cream, stir and keep in a water bath for another 3-5 minutes.
We take the cake out of the mold, grease the top and sides with icing. Place in the refrigerator until the glaze has set.

Bon Appetit!

The Ptichye Moloko sweets, famous in the Soviet years, were the cherished, but almost unattainable dream of any child. Unattainable - because it was almost impossible to buy them. But parents at all times strive to pamper their beloved children. Apparently, then the recipe for an exceptionally delicious homemade delicacy was born - jelly made from sour cream and milk, with its delicate taste reminiscent of the desired sweets.

Perhaps everything was so, but perhaps otherwise - that's not the point. The main thing is that the recipe appeared and fell in love. And the cherished "Bird's milk" lost its status of luxury and moved into the category of an affordable and inexpensive dessert. After all, the products for its creation require the simplest: sour cream, milk, sugar, gelatin, cocoa. But after their combination, a real miracle happens: a surprisingly tender, melting in your mouth, airy delicacy appears.

Why are sweets and jellies named so unusually: "Bird's milk"? Indeed, in nature, this simply does not exist. It turns out that even in ancient Greece, this term meant something completely exceptional and very rare.

Well, in terms of exclusivity of taste qualities, bird's milk fully corresponds to its name. In addition, a wonderful delicacy meets all the requirements for a classic dessert: it is gentle and light, brings pleasure and refreshes. Therefore, the repeatedly proven recipe for goodies, no doubt, deserves to be used.

How to make jelly

Surprisingly, extremely tasty jelly is created from the most common products. These are in every home. But just in case, it's better to check the sufficiency of the presence:

sour cream - it will take 500 g;
sugar will need a glass and a quarter;
gelatin will be enough 25g;
3 tablespoons of milk is enough;
butter needs only 25 g;
cocoa - 2 tablespoons;
vanilla sugar - ½ teaspoon;
and some dark chocolate for decoration.

The recipe for how to make homemade bird's milk is quite simple:

First you need to soak two-thirds of the gelatin in half a glass of water. Let it swell.
Meanwhile, using a mixer, create a mixture of sour cream, vanilla sugar and a glass of regular sugar. Sweet grains should completely melt.
It's time to heat the gelatin until dissolved. The recipe recommends doing this procedure in a water bath. After that, you need to combine sour cream with gelatin.
To form a dessert, it is better to use glass vases, bowls or glasses: firstly, multi-colored jelly looks more spectacular in them, and secondly, it is much more convenient to serve it in portions. So, a mixture of sour cream and gelatin must be evenly poured into molds. And place in the refrigerator to chill.
The recipe advises to continue cooking the dessert after the sour cream jelly “grabs” slightly. Then the remaining gelatin will also need to be soaked in cold water, and then heated until dissolved.
While still warm, gelatin should be combined with sugar residues, milk, butter and cocoa. Mix the mass until smooth.
Take out the bowls with sour cream jelly and pour the chocolate mixture over them. After that, return to the refrigerator for the final "ripening".

Design options

Homemade "Bird's Milk" is considered ready, as the recipe says, after the top chocolate layer also hardens. Decorating this delicious delicacy, in principle, is optional. It is perfect in itself and does not need special additions.

If, nevertheless, there is a desire to bring bird's milk to unthinkable perfection, you can simply sprinkle it with finely grated chocolate before serving. If chocolate chips are not enough, you can choose another way of decorating: decorate the dessert with openwork chocolate figures or whipped cream.

But that's not all. You can pour jelly into vases by alternating multi-colored layers. This method is longer and more troublesome, but the visual effect is simply amazing.

You can do otherwise, especially if glasses are used as molds. In this case, pouring the first layer of jelly, molds in the refrigerator should be placed at an angle. Then the frozen layers will take on an unusual shape, and the dessert will look very original.