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Long-long ago in the Soviet Union this cake became the first one to be copyrighted.  The recipe was kept in secret; and the Moscow bakery that invented it had a guaranteed long line in front every day. The cake kept well for just a day, so it was made in relatively small quantities. Yet, very quickly it became exceptionally popular, and due to its shortages it was named “Ptich’e moloko”, which means birds’ milk.  Right… well, it sounds much better in Russian…

Here is my version of this light and super-easy to make delightfulness…

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TORTE “BIRDS’ MILK”

INGREDIENTS:

DOUGH

  • 5 large eggs, separated
  • ¾ cup granulated sugar, divided
  • 2/3 cup cake flour, sifted twice
  • 1 tsp vanilla
  • ½ tsp salt

SOUFFLE

  • 7 egg whites
  • 20 g gelatin
  • 1 cup sugar
  • 170 g butter
  • 150 g sweetened condensed milk
  • ½ tsp lemon juice
  • 1 tsp vanilla

GLAZE

  • 150 g bitter chocolate
  • 30 g sugar
  • 100 g cream
  • 30 g butter

DIRECTIONS:

Preheat the oven to 375⁰F/190⁰C. Spray baking pan with removable bottom with cooking spray and line with parchment paper.  Spray the paper with cooking spray.

Make the batter. Mix egg yolks and ½ cup of granulated sugar in a bowl of a stand mixer fitted with a whisk attachment on high speed until the foam is 3 times its original volume and falls in thick ribbons when the whisk is lifted.  Transfer to a large mixing bowl, set aside.

Place egg whites in a clean bowl and beat them with a clean whisk attachment on medium speed until frothy.  Gradually add the remaining ¼ cup of granulated sugar and continue to whip until medium peaks form when the whisk is lifted.

Fold the egg whites into the yolk mixture with a rubber spatula in 2 or 3 additions. Scatter all flour, vanilla, and salt over the batter and fold it just long enough to blend the flour evenly.

Prepare the gelatin. Pour ½ cup of water over the gelatin and let stay while the cake is baking.

Bake. Pour the batter into the prepared pan and spread gently with a spatula. Bake for 30-35 minutes until the top is golden brown and the edges star to pull away from the sides of the pan. Remove from the pan and place on a wire rack to cool.

Prepare the soufflé. Beat the butter on high speed until it starts whitening, slowly add the condensed milk.

Place soaked gelatin into a small sauce pan and add 125 g of sugar. Cook on low heat until it reaches 140⁰F/60⁰C.
Beat the egg whites on high speed with a whisk attachment; add lemon juice and 125 g of sugar and vanilla. Whisk till hard peaks form.
Lower the mixer speed to medium and gradually add gelatin mixture to the egg whites. Slowly add butter cream.
Assemble the torte. Separate the cake into two disks using a long knife. Place one half into the pan that you used for baking. Cover with half of the soufflé, cover with the second half, and the rest of the soufflé. Flatten the top with a knife. Place the torte in the fridge for 1.5-2 hrs.
In about 1.5 hours make chocolate glaze. Pour cream into a sauce pan, and 30 grams of sugar and heat up till the sugar completely dissolves. Place chocolate in a bowl, and pour hot cream over it. Whisk, till chocolate completely dissolves. Whisk in butter and make sure it is completely dissolved as well.
With a sharp knife separate the cake from the edges of the pan. Take it out and place on a serving dish. Pour chocolate glaze over the cake, letting it drip over the edges. Completely cover the cake with chocolate and let rest in the fridge for another hour. The torte is ready!

 

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I don’t know about you, but I’m in constant search for reasons (or… rather excuses) to eat carbs.  The husband provided a solid justification today when he emailed this article about San Francisco. My favorite line:  “walking uphill, both ways, all the time, always”. So, clearly, just because we are living here, we are covered as far as the workouts go, so this cake should be absolutely guilt-free!  Come visit our beautiful city, and you can make this cake for yourself!

The recipe was inspired by a few jars of last-year’s raspberry jam and one of my favorite Russian bloggers, Natasha.  She is the master of biskvit (the Russian version of sponge cake).

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RASPBERRY TORTE

INGREDIENTS:

Cake:

  • 8 eggs, whites and yolks divided
  • 1 cup all-purpose flour
  • ¾ cup sugar

Syrup:

  • 1/4 cup raspberry jam
  • 4 tbs raspberry liqueur (such as Chambord)

Frosting:

  • 1/4 cup unsalted butter at room temperature
  • 8 oz /225 g cream cheese at room temperature
  • 1-4 cups of powdered sugar
  • 1 tbs cinnamon
  • 1 pckg raspberry-flavored gelatin
  • 1 cup boiling water

1/2 pint fresh raspberries

DIRECTIONS:

Preheat the oven to 350⁰ F/175⁰C.

Line two 8.5-inch round cake pans with parchment paper.  Spray it with cooking spray.

In a medium bowl mix together sugar and egg yolks, after the sugar has dissolved, whisk in the flour.

In a separate bowl beat the egg whites till soft peaks start forming.  Using a spatula gently mix in the egg yolk mixture in the egg whites.

Divide the dough between the baking pans and bake for 18 minutes or until they turn golden.

Remove from the oven.  Place the cakes on a wire rack and gently peel off the parchment paper.

Let the cake cool at the room temperature.

Cook the gelatin.  Dissolve the contents of the package in boiling water and let cool at the room temperature.  Do not use the amount of water recommended by the package, you need a firmer substance than what’s suggested.

Make the frosting by mixing all its ingredients

Make the syrup by mixing the liqueur and jam together

Once the cakes are cool, place one of them on the cake tray.  Brush with half of the syrup.  Apply half of the frosting, and repeat the layers. Place fresh raspberries on top of the cake making a tight circle and refrigerate the cake for about 20 minutes.

After the frosting is chilled, apply the gelatin one layer at a time.  Spoon a thin layer of jelly over the top of the cake, and refrigerate for 10 minutes.  After the first layer of jelly is set, repeat with more layers until jelly is used.

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