Gluten-free Bird's Milk Cake by Liza Glinskaya😍 скачать в хорошем качестве

Gluten-free Bird's Milk Cake by Liza Glinskaya😍

Bird's Milk Cake Shape diameter - 18 cm, height - 5 cm Chocolate sponge cake: 50 g of dark chocolate (1.8 oz) 50 g butter (1.8 oz) 40 g sugar (1.4 oz) 50 g eggs (1 egg) Bake at 350F - 15 minutes Our baking dish has a diameter of 16 cm. Put eggs and sugar in the mixer and beat on maximum speed until stiff and fluffy. 2. Melt the butter and chocolate. We mix until a homogeneous consistency. 3. Turn on the oven. 4. Stir in both batches. 5. Take a mold, pour the batter into it and put it in the oven at 350 F, for 15 minutes. We take it out. After cooling, we send it to the freezer. Souffle: 200 g butter (7 oz, softened) 100 g condensed milk (3.5 oz) ---------------------------------------------- 80 ml water (2.6 fl.oz) 180 g sugar (6.4 oz) 5 g agar-agar vanilla sugar 90 g protein (3 pcs.) citric acid 1. Prepare the cake tin in which to assemble the cake. Tighten the bottom with clingfilm, put the acetate film on. Put melted butter in a bowl of a food processor, add evaporated milk and beat until fluffy. 3. Place water and agar agar in a saucepan. Stir and heat until stiff. Add the sugar and heat the syrup, stirring all the time with a whisk. 5. Place the egg whites and citric acid in the mixer bowl and whisk on medium speed. 6. Pour the syrup in a thin stream into the whipping protein. 7. Assemble the cake and put in the fridge for 4-5 hours. Chocolate glaze: 150 g of chocolate (1/3 lb) 40 ml of vegetable oil (1.3 fl.oz) 1. Combine the chocolate and vegetable oil, melt. 2. Glaze the cake and put it in the refrigerator. Decoration: 20 g white chocolate (0.7 oz)