New recipes

Poultry milk cake

Poultry milk cake

Countertop:

Separate the egg whites from the yolks. We mix the foam, we add the sugar, then the yolks, in turn, the flour mixed with the baking powder, the cocoa and at the end the oil and water.

Pour the mixture into a form greased with oil, lined with flour and bake for about 25 minutes in the preheated oven at 160 degrees.

Cream

Separate the egg white from the yolk.

Mix the egg whites well with half a glass of sugar. Mix the yolks with a glass of sugar until you get a fluffy cream. Add the milk, flour and mix well.

Put the bowl on low heat and stir constantly with a whisk until the cream thickens. Leave to cool for 15 minutes.

Gelatin hydrate it for 3 minutes in 3 tablespoons of water then add the rest of the water and dilute it in a sea bath.

In the yolk composition add the vanilla sugar and essence and in the egg white gelatin, cooled, in a thin thread.

Gently mix the two compositions.

In a bowl lined with plastic wrap, place half of the worktop (after you have cut the worktop in half, horizontally), pour the cream, place the second worktop and refrigerate for 3 hours.

Turn over and decorate the top with the icing obtained by melting the ingredients over low heat, cooled, then garnish with fresh (more beautiful than me, please !!! :)))))


"Poultry Milk" Cake & # 8211 The most delicious recipe, with a fluffy and delicious cocoa top

The easiest and fastest recipe for "Poultry Milk" Cake - And perhaps the most delicious… To prepare Poultry Milk Cake according to this recipe, you will need the following ingredients:

ingredients

Dough ingredients

  • 3 eggs
  • 125 grams of flour
  • 1 teaspoon baking powder
  • 125 grams of sugar
  • 8 tablespoons cocoa powder

Cream ingredients

Ingredients for the glaze

How is it prepared?

For the dough, beat the eggs and sugar together. Then add the flour, baking powder and cocoa powder and mix well until smooth…

Bake the top at a temperature of 180-200 degrees Celsius, about 20 minutes, writes iladies.ro.

For the cream, dissolve the gelatin in water. After 10 minutes, heat the mixture to obtain a faster and better dissolution… Then allow the gelatin mixture to cool to room temperature.

In a separate bowl, beat the egg whites until a thick foam is obtained, then add the powdered sugar and mix well.

Gradually add the dissolved gelatin into the egg white mixture…

After the countertop has cooled enough, arrange it in a form with removable edges. Pour the cream over the counter and put it in the fridge.

For the icing, put the diced butter and chocolate in a saucepan over low heat.

Stir constantly until you get a homogeneous composition…

Then wait for the icing to cool.

Next, remove the baking tin from the refrigerator and remove its removable edges.


Poultry milk is the authentic recipe of our childhood

Poultry milk is the authentic recipe of our childhood. How to make bird's milk? How are Bulgarian milk foams made? Authentic poultry milk recipe as it is made in Transylvania and Banat. Old recipe for bird's milk with vanilla soda and fluffy lumps of foam. Homemade dessert recipes. Vanilla recipes.

This bird's milk is without a doubt the dessert of my childhood but also of my parents. My father says that when it was someone's birthday, the children were served with bird's milk. I chose to prepare the classic version of poultry milk (floating island in French, Schneenockerl mit Kanarimilch in German, madártej in Hungarian, floating island in English) because it is a classic, old dish.

This dessert called bird's milk it is composed of two elements: a cream (sodou) of vanilla (crème anglaise) and a foam from which Bulgarians are modeled who pose (scald) in hot and vanilla milk. The foam bulbs are not baked in the oven or in the microwave, they are not made in oiled form and they are not boiled in clear water (I have also seen such aberrations). The two elements are cooked separately but served together. A caramel sauce can be used for decoration.

Here's how to make vanilla sauce, soda or creme anglaise separately (for other desserts) & # 8211 recipe here.

Another sweet dessert from grandparents' house is burnt sugar cream & # 8211 recipe here.

Crème anglaise or vanilla soda is a fairly fluid cream. Some people like thicker cream, with the consistency of pudding. In this situation the cream can be thickened with a little rice flour or food starch.

My grandmother often made me bird's milk. I used to tell her when I was a few years old to make me bird milk with black drops (I still didn't know it was vanilla) and poor, when she didn't have a vanilla stick (we're talking about the 70s and 80s) & # 8230 laughed dark chocolate on top of that to have drops.


"Bird's milk" cake & # 8211 a wonderful dessert and very easy to prepare!

This cake or cake (as you want to call it) is very easy to make and is perfect for moments when you have guests but you don't know what to prepare for dessert. It can also be made for weekends when you want to eat something sweet, good, prepared at home.

Countertop ingredients:

  • 1 teaspoon vanilla sugar, 1 tablespoon sugar
  • 1 tablespoon flour, butter (for greasing the tray)
  • 4 eggs

Ingredients for the glaze:

Cream ingredients:

  • 300 g butter, 1 tablespoon potato starch
  • 3 teaspoons vanilla sugar, 2 tablespoons sugar
  • 40 g gelatin, 10 eggs
  • 1 tablespoon milk

Method of preparation

For the dough, mix the eggs with the sugar and vanilla sugar until they become creamy and turn white and then add the flour.

The dough is poured into a deep pan greased with butter and pressed with flour. Bake for 7-10 minutes at a temperature of 180 degrees. Leave to cool, then cut into 2.

For the cream, separate the egg whites from the yolks. The starch is dissolved with 1 tablespoon of water. In a deep heat-resistant bowl, beat the yolks well with a glass of sugar and vanilla sugar, pour milk, mix, add the starch, mix.

Heat on a steam bath and stir continuously until thickened. Cool, add the melted butter and mix until it becomes a fluffy composition.

Gelatin is soaked for 20 minutes in 150 ml of water, then heated on a steam bath or over low heat, stirring constantly until dissolved. The egg whites are mixed with 1 glass of sugar. Pour the gelatin quickly into the mixed egg whites, stirring constantly. Add the cream and mix carefully.

One part of the top is arranged on the tray, covered with cream, the second part of the top is placed and left in the fridge for 4-5 hours.

For the icing, melt the chocolate with butter on a steam bath or in the microwave and pour over the cake and leave in the fridge for 1-2 hours after which it can be cut.


Classic recipe bird's milk

Classic recipe bird's milk
I remember fondly the childhood days when I was with my grandparents, all the goodies that my grandmother used to do when I was with her on vacation. One of the simple desserts he prepared for me was this Poultry Milk. Seriously, especially during the summer, in the heat of the day, it was the perfect dessert.

Fresh milk from the cow in the stable, fresh eggs from the hens' nest were simple and eco-friendly ingredients used by my grandmother at the time. I remember that she didn't have a refrigerator and in order to cool the bird's milk well, she put the bowl in which she prepared it in the bucket from the fountain and let it sit down to keep it cool.

What times! How easy it is to prepare bird's milk now, with the mixer it is a simple game! It used to be hard to beat the egg whites with a lot of effort, but my grandmother never complained that it was hard for her.

In the following I want to present you the classic recipe as my grandmother prepared it. He did not have fixed quantities for sugar, milk and eggs to prepare this dessert. That's how my mother took over the recipe, that's how I took it in my turn. Let's see what we need in the end.

A faster and more modern version can be found in the recipe Rapid bird's milk . You will see that with this preparation method we greatly shorten the preparation time of this much appreciated dessert.

Ingredients Poultry milk classic recipe

1 l milk
5 tablespoons sugar
4 yolks
1 pinch of salt
4 egg whites
5 tablespoons powdered sugar
1 pinch of salt
(more recently in both egg whites and yolks, the essence of vanilla or vanilla sugar is added, in the past it was a luxury, but without it this dessert was just as good)

Preparation Poultry milk classic recipe

The yolks with 5 tablespoons of sugar (if desired, add 2 sachets of vanilla sugar) and 1 pinch of salt are mixed with the mixer until it becomes a thicker cream and changes color. more than half gradually add the powdered sugar (possibly 1 sachet of vanilla sugar) and continue to beat the egg whites until the foam becomes hard and Now we put the milk to boil and when it starts to boil we break with a spoonful of the beaten egg whites that we put in the milk. Boil for 2-3 minutes on each side then remove separately on a tray. Do the same with the rest of the egg whites.

After we have finished with the boiling egg whites from the warm milk, we add little by little to the yolks rubbed with sugar, always stirring until the composition thins and reaches the milk temperature. Pour the composition over the hot milk and stirring constantly, boil it for 10-15 minutes until it thickens.

From the milk composition we put a little in the bowls or glasses prepared in time, and over this soda we put boiled egg whites and on top we put again from the milk composition. You can glaze each glass with chocolate or melted sugar and then let it cool for a few hours.

We cook with passion together with Selgros!


Poultry milk cake

Learn how to turn a classic dessert of our childhood, bird's milk, into an elegant dessert in the form of a cake.

Preheat the oven to 180 degrees (medium heat). Grease a special cake pan or Bundt cake with oil and drain the excess fat.

Make meringue: Bring water to a boil. Separately, beat the egg whites with a pinch of salt until you get a foam, then add the fine sugar and vanilla and increase the speed of the mixer. After 3-4 minutes you should have a thick and shiny foam.

Pour the meringue foam into the greased form. Then put the cake form in a larger tray, which you fill with boiling water. Bake for about 20 minutes, until the meringue is ready. Leave the cake to cool.

Next is the custard: Mix the milk and whipped cream with the vanilla pod and bring to the boil.

Mix the yolks, sugar and a pinch of salt. Pour half of the milk mixture over the yolks, stirring constantly. Boil over medium heat for about 5 minutes, until thickened. Strain the mixture into a bowl and place a cling film on top to prevent the crust from forming. Let cool for about 2 hours.

Remove the meringue on a plate or on a deeper plate and let cool until serving.

Prepare the caramel: Heat sugar and 3 tablespoons of water until you get a brown caramel cream. Add ½ cup of water carefully and continue boiling. Pour the caramel over the cake and add the custard to serve.


Poultry milk cake and recipe + video

La Ancuţa: Case chocolate cake. Family-Parents advice of parents. Browsing this site is considered acceptance of the policy. A super delicious and tasty cake & # 8211 the perfect combination of vanilla souffle, pandispan, chocolate and whipped cream. It is the finest, airy and delicious dessert I have ever eaten. The combination of the soufflé and the countertop that supports it is divine. Poultry milk is a culinary dish in the category of desserts. Combining European-modern-style pastries with a touch of Asian inspired tastes and flavors, Valérie manifested out of a passion to create fresh-quality cakes. For more recipes go to & # 8211 valeriesfood.


"Poultry milk" cake, step by step recipe

For the brownie top, it is best if all the ingredients are at room temperature.

How to prepare a chocolate brownie: Mix the butter with the sugar until it becomes a creamy mixture. Add the eggs one at a time, stirring each time until smooth.

Mix the dry ingredients. Sift the dry ingredients gradually into the butter and egg mixture. Preheat the oven to 175-180 degrees. Spread the dough in a prepared mold (I have a mold with a diameter of about 20 cm), level it with a spatula. And put the brownie in the oven in a preheated oven at 175-180 degrees for 20-35 minutes.

Check the worktop with a wooden toothpick - the finished brownie is slightly damp inside, do not dry it too much. Turn off the oven, open the door and let the brownie finish until it cools completely. 3 countertops will come out of the listed ingredients. Two of the cakes are left intact, one is cut into strips 1.5-2 cm wide.

Prepare the ingredients for the "Poultry Milk" soufflé - you need chilled egg whites and the rest of the ingredients - at room temperature. First, soak the gelatin in water with half the citric acid and sugar. (Check the soaking time on the packaging of your gelatin, it may vary from one manufacturer to another).

Beat the butter at room temperature and the condensed milk with a mixer. The resulting butter cream and condensed milk cream are set aside.

Beat the egg whites with a mixer until strong peaks form. The bowl and mixer must be perfectly clean, without traces of fat (because the fat prevents the egg whites from beating), not even small particles of egg yolk must be present in the egg whites. Properly beaten egg whites are very important for a successful poultry milk cake. Beat the egg whites on high speed until strong peaks form, while beating add the remaining citric acid. Stable tips mean that beaten egg whites do not fall from an overturned bowl.

Returning to the gelatin-gelatin mixture, it must be dissolved either in a water bath or in a microwave oven. Gelatin and sugar should be completely dissolved, you should see a few bubbles, but the mass should not boil! It is important not to let the gelatin boil!

In the beaten egg whites, stirring constantly, pour the hot mass of gelatin into a drizzle - the hot syrup of gelatin and sugar will make the egg whites boil and increase greatly in volume. We continue to beat for another 5-10 minutes, until the table cools to room temperature.

Lightly incorporate the butter cream, one tablespoon at a time, into the egg white gelatin cream. The mixture of butter and condensed milk will shrink a little, but will still remain airy.

Assemble the "Poultry Milk" cake - in a cake tin with removable edges, place one of the brownie tops on the bottom. Pour half of the "poultry" cream on top and leave in the freezer for a few minutes, so that the soufflé hardens a little.

Place the strips of the sliced ​​brownie on the soufflé layer and pour in the remaining soufflé. Cover with the second countertop - and the bird's milk cake is ready! Now it must be refrigerated for a few hours to allow the soufflé to solidify and the cake to soften.

When the "Poultry Milk" cake is ready, gently remove the pouring ring, trying not to damage the edges of the cake (use a long, thin knife for this), and the delicious cake is ready. If you want, you can decorate the cake to your liking or pour chocolate icing, although the cake looks quite elegant and without other "fireworks".


"Poultry Milk" cake & # 8211 Light cake, to everyone's taste

The easiest and fastest recipe for "Bird's Milk" Cake - And perhaps the most delicious… To prepare Cake Poultry milk after this recipe, you will need the following ingredients:

ingredients

Dough ingredients

  • 3 eggs
  • 125 grams of flour
  • 1 teaspoon baking powder
  • 125 grams of sugar
  • 8 tablespoons cocoa powder

Cream ingredients

Ingredients for icing

How is it prepared?

For the dough,beat the eggs and sugar together. Then add the flour, baking powder and cocoa powder and mix well until smooth…

Bake the top at a temperature of 180-200 degrees Celsius, about 20 minutes.

For the cream, dissolve the gelatin in water. After 10 minutes, heat the mixture to obtain a faster and better dissolution… Then allow the gelatin mixture to cool to room temperature.

In a separate bowl, beat the egg whites until a thick foam is obtained, then add the powdered sugar and mix well.

Gradually add the dissolved gelatin into the egg white mixture…

After the countertop has cooled down enough, arrange it in a form with removable edges. If you want, you can soak it with your favorite liqueur. Pour the cream over the counter and put it in the fridge.

For the glaze, put diced butter and chocolate in a saucepan over low heat.

Stir constantly until you get a homogeneous composition…

Then wait for the icing to cool.

Next, remove the baking tin from the refrigerator and remove its removable edges.


Poultry milk

A delicate and fine dessert that you have certainly known since childhood. See what ingredients you need and how to prepare the tastiest bird's milk.

Bring the milk to a boil. Beat the egg whites with 50 g of sugar and a sachet of vanilla sugar until the foam becomes very thick and all the sugar melts. When the milk boils, leave it on low heat and add the beaten egg white dumplings. After 2-3 minutes, return and simmer for another 2 minutes. Then remove with a whisk and place in a large bowl. The milk is stored.

Separately beat the yolks with 150 g of sugar and 4-5 tablespoons of milk, until all the sugar dissolves and the composition becomes like a cream. Add a sachet of vanilla, lemon zest and the rest of the milk. Place on top of a pot of boiling water, stirring constantly. When it has thickened a little, remove from the heat and set aside.

When it cools, pour it into the dumpling bowl and serve it for dessert.

Poultry milk is served at room temperature.

5 / 5 - 5 Review (s)