Mother’s Day Soufflé Cake
Mother’s Day this year our family celebrated together with May 9th Holiday which in Russia is a celebration of the Victory in World War II. We decided to combine two of these special Days and celebrate it as a one big holiday. I decided to make something really special, something that will bring back some of my childhood the memories when we celebrated in my home. I decided to make a cake which is called Bird Milk. I do not really know where the name of this cake came from but it was a big hit with many Russian families.
This cake consists of a very light meringue filling layered on top of thin fluffy biscuit and covered with melted dark chocolate. I do not really know why this cake was named Bird Milk Cake maybe because it was very hard to find during the USSR era for an average family. Bird Milk Cake was, and still is one of the favorite desserts for special occasions. Now it is produced by many Russian companies. It is available in restaurants and grocery stores throughout Russia and has been recreated in countless Russian kitchens.
This recipe is for about 10 serving 8″ inch round cake.
• 1 package of Lady Fingers biscuits(can find in baking section of grocery store)
• 2 egg whites
• 460 grams of granulated sugar
• 2 teaspoons agar agar(can find in any health store)
• 100 grams sweetened condensed milk
• 1 unsalted butter sticks room temperature
• juice from 1/2 lemon
• 1 teaspoon vanilla
• 140 ml water
• 75 grams dark chocolate chopped
• 50 grams unsalted butter
• 75 grams of chocolate for chocolate flowers and drizzles (optional)
Prepare the biscuit layer first. Lay biscuits into spring form pan covered with plastic.
In mixing bowl pour water, sprinkle agar on top and let it sit for 10 minutes.
Beat butter until fluffy and then gradually add sweetened milk. Continue beating it until smooth and creamy.
Transfer agar liquid into sauce pan and cook it on medium heat until it starts boiling. Then add sugar to agar mixture and stir it in until it gets smooth stop stirring and let it boil until it reaches 220F or when you pool the syrup it will leave a stretchy thin thread.
While making syrup place egg whites into stand mixer and start mixing it on high then add lemon juice and continue mixing until soft picks firm.
Let agar syrup cool for few minutes and then slowly pour it into the beating egg whites, it will increase in size and become very glossy. Slowly add beaten butter with sweetened milk to the soufflé and continue beating until it’s well incorporated.
Pour the soufflé over the biscuits and refrigerate until firm for about 5 hours or overnight.
When soufflé is ready to decorate, melt 75 grams of chocolate on double boiler. Add butter and mix it well. Let ganache cool a little bit before applying it on top of the soufflé. Spread ganache over the soufflé starting from the top and then to the sides. Melt another chocolate, transfer it into Ziploc bag, cut a corner of the bag and drizzle chocolate on top of the ganache making a lace effect.
You can make a chocolate flower using candy melt of any color. I used this great tutorial on how to do it. Refrigerate the cake for at least 2 hours then bring it into room temperature before serving as it will help to make slices more even without crumble the ganache. Enjoy!