Decadent & Delicate: Bird's Milk Cake
This Bird's Milk Cake boasts a unique and unforgettable flavor and appearance. The airy and fluffy soufflé is delicately nestled between layers of honey flavored wafer. With every bite, you're treated to a delightful array of flavors and textures: a hint of sweet honey, decadent buttercream, and marshmallow soufflé that's irresistibly squishy and soft. The whole cake is covered with chocolate glaze.
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Ingredients
Dough
- 100 g butter
- 1 cup sugar
- 5 tablespoon honey
- 1 tablespoon vinegar
- 1 teaspoon baking soda
- 4 eggs
- 4 cups flour
Crème mousseline
- 2 cup milk warm to hot
- 2 egg yolks
- 1 cup sugar
- 1 tablespoon cornstarch
- 200 g butter Soften at room. temp
- 1 teaspoon Vanilla extract
Soufflé
- 2 tablespoon gelatin
- ½ cup sugar
- ½ cup water
- 4 egg whites
- ¼ cup sugar
Glaze
- 1 cup heavy whipping cream
- 1/4 cup sugar
- 1/4 cup water
- 200 g semisweet chocolate
Instructions
Making cake layers
- Preheat the oven to 400°F (200°C).
- Start by melting the butter in a double boiler. Then add the sugar, stirring until the sugar completely dissolves. Pour in the honey and mix everything thoroughly.100 g butter, 1 cup sugar, 5 tablespoon honey
- Add the soda and pour vinegar over it, and expect the batter to foam up. Whisk everything vigorously until well integrated.1 tablespoon vinegar, 1 teaspoon baking soda
- In a separate bowl, whisk the eggs together, then gently fold them into the batter.4 eggs
- Gradually introduce the flour into the batter. Remove the bowl from the heat as soon as the flour is fully incorporated. Mix until the flour is well integrated. Allow the dough to cool, but it should still be warm and slightly sticky but manageable. Knead it by hand for a few minutes. If it feels overly sticky, add a bit more flour.4 cups flour
- Divide the dough into four equal balls.
- Place a baking sheet upside down and cut four sheets of parchment paper to size. Roll out each dough ball into your desired shape (round or square) on each parchment paper, aiming for a thickness of approximately 1/4 inch. While rolling, generously dust the dough with flour.
- Position each dough sheet along with the parchment paper on a baking sheet, which makes it easier to handle the baked cake layers. Bake each sheet for 7-10 minutes or until they turn a lovely golden brown.
- While the sheets are still warm, trim them to your desired size using a sharp knife. Keep in mind that the layers will become harder and more brittle as they cool.
- Allow all four layers to cool on a wire rack. Repeat this process for all the cake layers, ensuring they're the same size.
Making the buttercream
- Heat the milk in a saucepan until it reaches a simmer. Mix in the vanilla extract.2 cup milk, 1 teaspoon Vanilla extract
- In a heatproof glass bowl, whip the egg yolk and sugar until it turns white and pale. Fold in the cornstarch. Make sure it's all incorporated, scraping the bowl as needed.2 egg yolks, 1 cup sugar, 1 tablespoon cornstarch
- Gradually pour the hot milk into the egg yolk mixture in a steady stream while whisking continuously. Then pour the entire mixture back into the saucepan.
- Place the saucepan over low heat and keep stirring until the mixture thickens.
- Let the custard cool completely before adding the room-temperature butter.
- Use an electric mixer to whip the pastry cream until it becomes fluffy. Add the butter pieces one by one and whip until fully incorporated. Within 3 minutes, you will have a creamy, luscious crème mousseline.200 g butter
Making the soufflé
- Prepare a standing mixer equipped with a whisk attachment.
- In a measuring heat-proof cup, dissolve the gelatin in water and let it bloom. Once bloomed, heat it in the microwave until it liquefies.2 tablespoon gelatin
- In a medium saucepan, combine water and sugar, ensuring there's ample space for the liquid to bubble up. Cook over medium-low heat, stirring frequently to dissolve the sugar.½ cup sugar
- When the syrup reaches 225°F (105°C), begin preparing the meringue. Continue cooking the mixture until it reaches 240°F (115°C), which typically takes around 10 minutes. Be aware that the sugar syrup will bubble up vigorously.½ cup water
- In a separate bowl, combine egg whites with cream of tartar and whip until they become foamy. Gradually add 1/4 cup of sugar, one tablespoon at a time, until soft peaks form.4 egg whites, ¼ cup sugar
- Pour the hot syrup over the gelatin and whisk briefly.
- Slowly pour the cooked syrup into the egg white mixture, doing so from the side to avoid hitting the whisk.
- Once all the syrup is incorporated, increase the mixer's speed to medium-high and beat the mixture until it forms stiff peaks.
Making the glaze
- Bring cream, sugar, and 1/4 cup water to boil in a heavy medium saucepan.1 cup heavy whipping cream, 1/4 cup sugar, 1/4 cup water
- Stirring until sugar dissolves.
- Add chocolate and whisk until melted and the glaze is smooth.200 g semisweet chocolate
- Let cool until thick but still pour-able.
Assembling the cake
- Put the first sheet of cake on a cake-board, and spread the buttercream on it.
- Place the second sheet on top of the buttercream.
- NOTE: Start making the soufflé.
- Immediately pour half of the soufflé on the cake and smooth it out.
- Put the third sheet on top of the soufflé and spread the buttercream on it.
- Add the fourth sheet on top of the buttercream.
- Cover the rest of the soufflé with the final sheet of cake. Allow the cake to become moistened with the cream and soufflé before trimming the sides and decorating.
- Lastly, pour the glaze over the cake and complete the finishing touches.
Notes
