Bird's milk on gelatin with condensed milk. Cake "Bird's milk" with condensed milk

27.05.202027.05.2017

Step 1: Preparing the crusts.

There is nothing complicated here. Melt margarine and sugar (200 grams) in a small saucepan over low heat, stirring a little, then remove from heat and add 2 eggs and flour (150 grams). All this needs to be thoroughly beaten with a mixer, bringing the mixture to a homogeneous mass.

Now we take a baking dish, it is better if it is detachable. Grease it with butter, then pour half of our mixture into it. In a preheated oven until 200 degrees, put our form and wait until the dough rises, it will take approximately 20 minutes. We do the same with the second cake layer.

Step 2: Swelling of gelatin.

To make jelly, you need to soak the gelatin first. in cold water in a large bowl to allow it to swell. It will take from 40 to 60 minutes. Then the swollen gelatin needs to be heated on the stove so that it completely dissolves, but under no circumstances boil it! Next, strain it through cheesecloth so that there are no lumps left.

Step 3: Make the syrup.

Place a saucepan of water (1 liter) on the stove and bring to a boil, then add all the remaining sugar and mix everything, so that the sugar is completely dissolved. It is important that the syrup is thick and slides off the spoon slowly (you can reduce the amount of water or increase the amount of sugar).

Step 4: Make the jelly.

Take 5 eggs and separate the white from the yolk. You need to beat the whites until a cream forms, then set the mixer on low speed and begin to pour in the syrup, and then our swollen gelatin. In a separate bowl, stir a little butter and add condensed milk there, you can mix it all with a spoon. Spread the mixed condensed milk into the whipped egg whites. And mix everything with a mixer.

Step 5: Lay out layers.

We take the already prepared cake layer (you can do everything in a baking dish), pour in our gelatin cream evenly, then cover with the second cake layer and pour the remaining cream over it again. Place the cake in the refrigerator until it is completely frozen. Can be for the whole night or for 5 - 6 hours.

Step 6: Serve to the table. .

To make the glaze, you need to melt the chocolate over low heat or in the microwave (you can use cocoa powder instead of chocolate, just mix it with water and heat it up), and add milk (can be replaced with cream) and melted butter and mix everything with a mixer. Remove the cake from the refrigerator and pour melted chocolate over it and let it sit for a while. 20 minutes is enough. You can serve!

Bon appetite!

The cream can be made coffee, just add a couple of spoons of coffee or cocoa powder when whipping the dough for the cakes.

To prevent the protein from settling quickly, add a little lemon juice.

You can use white chocolate, then you will get a snow-white cake.

For the cakes:

150 g flour

2 eggs

100 g butter or margarine

100 g sugar 1 sachet

vanilla sugar

or to taste

For cream:

5 egg whites

250 g sugar

150 g butter

200 g condensed milk

this time I took 300g of condensed milk and, in my opinion, it turned out very well

20 g gelatin

I usually use not instant gelatin, but gelatin that requires soaking

1/4 teaspoon citric acid

For the glaze:

100 g chocolate

6 tbsp. spoons of milk or cream

15 g butter

Description Cake " bird's milk

"needs no introduction. I'm almost sure that he is familiar and loved by many. There are many options for making this cake at home. For myself, I prefer this one. Try cooking!

There are many options for making cake layers for this cake. Many people prepare them using the yolks left over after preparing the cream. I don’t really like the taste of such cakes, I prefer to spend a couple more eggs for cooking, and use the yolks in other baked goods, but if you still decide to bake cakes with yolks, then use the recipe below.
Egg yolks – 5 pieces
Sugar – 3/4 cup
Flour – 3/4 cup
Butter – 100g
Baking soda – 1/4 teaspoon

Vanilla sugar - to taste

Traditionally, Bird's Milk cake is covered with chocolate. This is not entirely technologically convenient, it is much more convenient to work with icing, but if you still decide to cover the cake with chocolate, then simply melt 200 g of chocolate in a water bath or in the microwave and add 2-3 tablespoons of milk or cream.

To prepare this cake, I used a mold with a diameter of 24 cm.

The base for this cake is prepared very easily and quickly. There are no complications or subtleties here. Just grind softened butter or margarine with sugar, add eggs, vanilla sugar, flour and stir everything until smooth. The result should be a fairly thin, pourable dough. Grease a baking pan with oil, place about half of the entire dough into the pan, and smooth it out.

Bake in an oven preheated to 220°C until light golden brown (about 10-15 minutes). Bake another cake in the same way. As a result, you should have 2 cake layers about 1–1.5 cm thick.

For the cream, you will need to pre-soak the gelatin in 200 ml of cold boiled water. Soak the gelatin for the time indicated on the package. Usually it takes about 1 hour. We heat the swollen gelatin very carefully (but do not boil!) until completely dissolved. It is highly advisable to strain the gelatin solution. Separate the eggs into whites and yolks. It is very important that not a drop of yolk gets into the whites, because... The presence of fat in the whites will greatly complicate the process of whipping them. Make sure that the dishes in which you will beat the whites and the mixer whisks are also fat-free. We put the whites in the refrigerator, and in the meantime we will prepare the sugar syrup.
Add 80–100 ml of boiling water to the measured 250 g of sugar and stir. Place the saucepan with the sugar solution on the fire and, stirring constantly, ensure that the sugar is completely dissolved. It is very important!!! that by the beginning of boiling ALL the sugar has dissolved and not a single crystal of sugar remains on the bottom and walls of the pan. Once the sugar solution begins to boil, DO NOT stir it any more!!! You need to cook the syrup until it becomes viscous. Approximately 7–10 minutes after the start of boiling, large bubbles will begin to appear on the surface of the syrup and the syrup will no longer quickly flow from the spoon, but will slide off, forming a thread.

Remove syrup from heat. Remove the whites from the refrigerator and beat with a mixer until stiff peaks form. To make the whites whip better, add a little salt to them. It is very important not to overcook the whites. They should increase in volume, keep their shape, but not become hard. Whipped whites should remain bubbly, not perfectly smooth. Beaten whites settle very easily when mixed. At the very end of whipping, add citric acid to the whites. Next, turn the mixer to minimum speed and in a thin stream, without stopping beating, add hot mixture to the whites. sugar syrup, and then a warm gelatin solution.

Leave the protein mixture to rest and cool slightly for about 5-10 minutes, while preparing the butter cream base. For this, softened butter (softened means butter room temperature, not melted!) Beat with a mixer until white and then in small portions, while constantly whisking, add condensed milk into the butter. Beat the butter and condensed milk until they combine into a homogeneous cream. Carefully, in small portions, at low mixer speeds, add butter cream into whipped whites.

In order to ready cake was easy to remove from the mold, you need to either line the sides of the mold parchment paper, or grease the sides of the mold with oil and sprinkle powdered sugar. Place the crust into the prepared pan. Pour the protein cream on top, leaving literally about half a glass of cream.

Next, you can either immediately place the second cake layer on top of the cream (I usually do this), or put the pan in the refrigerator for 5-10 minutes so that the cream sets slightly, and only then place the second cake layer on top.

Place leftovers on second crust protein cream. The cream should only lightly cover the cake, leveling its surface. Place the cake in the refrigerator to harden completely. I usually leave it overnight, but in my opinion, 2-3 hours will be enough. For the glaze, melt the chocolate in the microwave or in a water bath. Add butter and milk to chocolate and mix. As a result, you should get a uniform, smooth chocolate mass. Remove the cake from the mold. Frost the sides and top of the cake.

Leave in the refrigerator until the glaze hardens.
Enjoy your tea!

Cake “Bird's milk” with delicate protein soufflé - classic dessert popular since Soviet times. To enjoy this confectionery product, then you had to stand in huge, hours-long queues, and the unique recipe was kept strictly secret.

Nowadays, Bird's Milk cake can be easily made at home - the products are available, and there are a great many recipes on the Internet. During its existence, the dessert acquired various variations preparations, but today we will form a soufflé, approaching the original version. Minor deviations include replacing agar-agar with gelatin and reducing sugar.

Ingredients:

For the crust:

eggs - 2 pcs.;
sugar - 50 g;
vanilla sugar - 1 teaspoon;
flour - 50 g.

For impregnation:

water - 30 ml;
sugar - 1 teaspoon.

For the soufflé:

egg whites - 3 pcs.;
sugar - 250 g (+ 80 g water);
butter - 200 g;
condensed milk - 100 g;
powdered gelatin - 15 g;
lemon juice- 1 tbsp. spoon;
vanilla sugar - 1 teaspoon;
salt - a pinch.

1/4 teaspoon citric acid

dark chocolate - 100 g;
butter - 50 g.

Cake “Bird's milk” recipe with photos step by step

Preparing the crust. Add simple and vanilla sugar to the eggs, beat for at least 5 minutes until fluffy.
Sift the flour into the egg foam in small portions. Each time we smoothly and carefully mix it in strictly from the bottom up, so that thick crust didn't settle.
Line the bottom of a detachable container with a diameter of 22 cm with parchment paper or carefully coat it with a piece of butter. Distribute the dough in an even layer and place in a preheated oven (temperature 180 degrees).
Bake the cake for 10-15 minutes, checking the crumb for dryness with a match/toothpick. Ready baked goods let cool.
We run a knife along the sides of the mold, separating the cooled cake from the walls. Remove the ring and wash it. Place the cake on a plate and pour over the impregnation (sugar dissolved in water). Install the ring.
Soufflé for Bird's Milk cake recipe with photo
Beat soft butter at room temperature until fluffy, gradually pouring in condensed milk. We work with a mixer until the components are combined. For now, put the resulting buttercream aside (not in the refrigerator!).
Pour 120 ml gelatin cold water. Leave to swell for 10 minutes or for the time specified in the instructions.
Prepare the syrup. Pour sugar into a saucepan with a thick bottom.
Add water. The classic recipe for Bird's Milk cake requires one and a half times more sugar, so lovers of very sweet desserts, as well as those who want to get as close as possible to the original taste, can increase the amount. Just don’t forget to proportionally increase the amount of water!
Place the saucepan on medium heat. The syrup needs to be heated to 110 degrees, so you will need a cooking thermometer. Without it, preparing syrup is very risky, since it will be much more difficult to catch the moment. In this case, you will have to focus on the “thin thread”, that is, watch when the syrup flows from the spoon in a continuous thin stream. The whole process will take about 10 minutes, so at the same time we will have time to prepare the proteins.
Add a pinch of salt, lemon juice and vanilla sugar to the egg whites. Beat to a strong mass, which, when turning the bowl over, will firmly hold in place without sliding down the walls. We remind you that when working with egg whites, the whisks and bowl must be dry and perfectly clean, free of fat. It is extremely important to beat the protein mixture correctly - this will determine taste qualities and the consistency of a soufflé!
Remove the heated syrup from the heat and slowly pour it into the whites in a thin stream along the side of the bowl, continuing to beat the mixture. We continuously work with the mixer until the protein mixture cools to room temperature (about 10 minutes). If everything was done correctly, the end result will be a very thick, homogeneous protein cream.
Gradually add butter and condensed milk to the whites, beating at the lowest speed and very briefly (only until the components combine).
Heat the swollen gelatin mass, vigorously stirring, until the powder is completely dissolved. You can do this using a “water bath” or, for example, place a bowl of gelatin in a larger bowl with hot water. Do not forget that gelatin cannot be boiled.
Cool slightly, and then pour the gelatin solution in a thin stream into the cream while whipping with a mixer. After adding gelatin, the mass will become more liquid.
Pour the snow-white cream onto the cake and level the top. Place in the refrigerator until the soufflé “sets” (2-4 hours).
Frosting for Bird's Milk cake recipe
Cover the finished cake with glaze. Break the chocolate into pieces and mix with pieces of butter. Place in a “water bath”.
Continuously stir the chocolate-butter mixture until completely melted and a homogeneous glossy glaze is obtained. Make sure that the water in the lower container does not touch the bottom of the upper bowl. We work on low heat so as not to overheat the chocolate.
After cooling slightly, spread the glaze over the surface of the soufflé. Place the cake in the refrigerator until the chocolate hardens.
If you wish, you can draw a pattern with melted chocolate, for example, draw thin intersecting lines or make an inscription.
Carefully run the knife blade along the sides, and then remove the ring.
There is no need to soak the Bird's Milk cake, but if possible, it is advisable to let it sit overnight in the refrigerator. The next day the soufflé will become a little denser, and the dessert itself will be even tastier.

Bird's Milk Cake is ready! Enjoy your tea!

“The rich have everything, except bird’s milk,” says a Russian folk proverb, but in the 60s of the twentieth century, thanks to the efforts of the Soviet confectioner V. Guralnik, “Bird’s milk,” which became a cake, was available to people of any income. True, this dessert often remained unattainable due to the inability of production to satisfy the growing demand. Therefore, housewives tried to replicate the coveted Bird's Milk cake in their kitchens. This is how various delicious variations appeared.

This is a classic version of the cake, for which long lines lined up at pastry shops. But now available step by step description recipe allows you to prepare this delicacy in your home kitchen.

For a dessert beloved by many since childhood, in accordance with the requirements of GOST, for two branded cakes, you must prepare:

a couple of large eggs;
100 g fattier butter;
100 g fine sugar;
10 g vanilla sugar;
160 g of premium flour.

Proportions of products to create the lightest and softest soufflé with a subtle milky aroma:

450 g granulated sugar;
210 ml of water (140 of them for syrup and 70 for soaking gelatin);
25 g gelatin;
3 chicken egg whites;
100 g condensed milk (not boiled);
200 g butter;
4 g vanillin;
3 g citric acid.

Traditional decoration - chocolate, glossy, shiny glaze is prepared from:

100 g dark chocolate;
50 g butter.

How to recreate the Bird's Milk cake according to GOST with gelatin:

First you need to bake two cakes with a diameter of 24-25 cm from shortcrust pastry. Using a mixer, beat soft butter with granulated sugar and vanilla sugar. The mass should turn white, increase in volume, and the grains of sugar should completely disperse.
After this, mix in the eggs and flour one at a time. Ready dough collect into a bun, which should be given 15-20 minutes to rest. Then roll out the cakes to the desired diameter on parchment, bake them at 230 degrees for 10-12 minutes and cool without removing them from the paper.
Now you can start preparing the soufflé. First you need to soak the gelatin in water. Boil a syrup from sugar and water, which will flow from a spoon into a thin string.
While the prepared syrup cools (its temperature should drop to 60 degrees), beat the creamy butter with condensed milk. Do the same with egg whites in a separate container. A little citric acid and vanilla sugar will help you quickly get stable peaks with a pleasant aroma.
We combine the soufflé components. First, gradually pour syrup into the whites, without stopping whisking them, followed by gelatin heated to a liquid state without grains. Lastly, stir in the buttercream and condensed milk with a spatula.
Place one shortbread cake on the bottom of a mold with split sides of a suitable diameter, distribute half of the soufflé evenly over it, cover with another cake layer, onto which transfer the remaining portion of the tender mass. Place the dessert in the refrigerator for 3-4 hours.
When the soufflé mass “seizes” well and hardens, all that remains is to pour melted chocolate and butter on top of the dessert.

Allow the glaze to set, remove the cake from the pan and serve.

A simple no-bake recipe with boiled condensed milk

Any cake requires baking cake layers, but this dessert allows you to bypass this point by preparing “Bird's Milk” without baking. The biscuit base can be purchased in the store in the form of ready-made cakes, and the shortbread base can be made using the method proposed below.

The soufflé can be made according to classic recipe or use the caramel version with boiled condensed milk. You can decorate the dessert with canned and fresh fruit, which will add elegant sourness, balancing the sweetness of the soufflé.

The sand base of the cake is prepared from:

200 g shortbread cookies;
100 g butter.

For caramel soufflé you will need:

370 g boiled (or homemade) condensed milk;
200 g sour cream 20% fat;
half the amount of butter;
20 g gelatin;
5 proteins.

Decorate the dessert:

400 g canned or fresh berries and fruits to taste;
1 pack of cake jelly.

Cooking algorithm:

In a blender or food processor, beat the shortbread with soft butter into buttery crumbs. Press the resulting mixture into the bottom of the springform pan and place in the refrigerator.
Beat condensed milk with butter to a soft creamy consistency. Prepare gelatin: let it soak in water (proportions 1:3) and heat until liquid. Place a spoonful of condensed milk cream in hot gelatin, stir and add to the total mass of the cream.
Froth the egg whites thoroughly and mix with the base of boiled condensed milk. Distribute the soufflé over the shortbread base, smooth it out and let it sit overnight (at least 8-12 hours) on the refrigerator shelf.
Place the berries and fruits on the frozen treat and pour cake jelly on top, prepared according to the recommendations on the package. Once the jelly has set, carefully remove the sides of the springform pan from the dessert and transfer it to a serving dish. The caramel bird, as this version of the cake is also called, is ready to “fly” to the table.

If you couldn’t buy jelly for the cake, you can make it yourself by mixing gelatin, sugar and water in a ratio of 1:1:3. After the gelatin swells, heat the mixture to a liquid state and pour it over the fruit on the cake.

Based on cottage cheese

To prepare gentle option“Bird's milk” based on cottage cheese, you also don’t need to turn on the oven. Important point for this recipe: the cottage cheese should be tender, paste-like, without grains. To be on the safe side, it is better to blend it to the desired consistency in a blender.

The dessert consists of three layers. For the first one you need to take:

100 g dark chocolate;
the same amount of oil;
100 g of dry chocolate breakfast balls (for example, Nesquik).

The second layer of curd soufflé is prepared from:

500 g cottage cheese;
200 g each of sugar and heavy cream;
40 g gelatin;
100 ml water;
vanillin to taste.

The final layer – chocolate icing consists of:

140 ml water;
130 ml cream;
180 g sugar;
60 g cocoa powder;
10 g gelatin;
20 ml water.

Progress:

Melt the chocolate and butter to a fluid state, add crispy breakfast cereal balls into it, mix and place in an even layer on the bottom of the greased vegetable oil detachable form. Place in the cold for the layer to set.
Prepare gelatin: let it swell and dissolve in the microwave or on steam bath. Beat the cream with sugar and cottage cheese into a fluffy mass, add vanillin and add the prepared gelatin. Place the resulting soufflé on top of the first layer. Refrigerate again.
When the soufflé has set, combine all the glaze ingredients except gelatin and water in one saucepan. Soak it separately. Cook the glaze over low heat for 10 minutes. Then let it sit for the same amount of time, removing it from the heat.

All that remains is to transfer the swollen gelatin into the glaze, stir it until smooth and pour the finished mixture over the dessert.

Cake "Bird's milk" on agar-agar

For mousse and soufflé desserts, two main thickeners are used - gelatin and agar-agar.

Latest product from seaweed allows you to obtain more stable structures, since it hardens already at forty degrees.

This and its other properties make some changes to the general cooking technology.

To prevent the yolks of the eggs used for the soufflé from disappearing, it is better to bake a sponge cake as the base of the cake using:

7 yolks;
120 g sugar;
100 g butter;
5 g vanilla sugar;
5 g baking powder;
160 g flour.

The soufflé contains:

7 proteins;
3 g citric acid;
250 g sugar;
250 g condensed milk;
170 g butter;
10 g agar-agar;
100 ml water.

The product set for chocolate glaze will be as follows:

200 g dark chocolate;
30 g butter;
200 g cream.

Bird's Milk cake with agar-agar is prepared as follows:

Beat the yolks for the sponge cake until light cream with sugar (including vanilla), add very soft butter to the resulting mass, beat everything together again. Then sift the flour and baking powder, knead the dough with a spatula and bake it into a sponge cake with a diameter of 26 cm for 20 minutes at 200 degrees.
Pour warm water into the agar-agar and let stand for a quarter of an hour, then add sugar and boil the syrup to boiling point.
WITH citric acid beat the whites until a stable and dense foam, pour the hot syrup into it without stopping the beating. On medium speed, beat in very soft creamed butter and condensed milk.
Unfold the biscuit lengthwise into 2 layers. Place one on the bottom of the mold, pour half of the soufflé, cover with the second cake layer, and top with more soufflé. Smooth the surface of the dessert and put it in the refrigerator for three hours.
Pour small pieces of chocolate and butter over heated cream. Stir the mixture until it becomes smooth and homogeneous. Then pour the glaze over the frozen soufflé and return the cake to the refrigerator until it “sets.”

Chocolate dessert

When you want variety, you can prepare a chocolate version of “Bird's Milk” using agar-agar and boiled condensed milk. The cake will be unusual, but very tasty.

For a small (20-21 cm) sponge cake you should prepare:

2 eggs;
75 g granulated sugar;
90 g flour.

To prepare chocolate soufflé, you need to take:

8 g agar-agar;
140 ml water;
300 g sugar;
200 g butter;
100 g boiled condensed milk;
2 squirrels;
70 g dark chocolate;
50 g cocoa powder.

Additionally, you will need 100 g of milk or dark chocolate to decorate the cake.

Sequencing:

Make a sweet foam from eggs and sugar, stir in the sifted flour and prepare a sponge cake. As in previous recipes, it needs to be cut into 2 thinner cakes.
For the soufflé, beat soft butter with condensed milk, melted chocolate and cocoa powder. Make syrup from agar-agar, sugar and water. When it reaches 110 degrees, remove it from the heat and let it cool slightly.
Beat the egg whites into a stable foam without stopping the mixer, pour in the syrup and stir in the condensed milk cream.
Line the sides of the springform pan or rings for assembling desserts with acetate film, place one cake layer on the bottom, place the entire soufflé mass on it, level it and cover with the second cake layer. Refrigerate everything for one hour.
As a decoration, apply a mesh of melted chocolate on top. Before serving, remove the cake from the mold.

Biscuit treat option

Soufflé goes well not only with shortbread, but also with a biscuit base.

This version of “Bird's Milk” can be prepared without any problems in the oven or in a slow cooker. The latest gadget will help you get perfect sponge cake even for a novice housewife.

So, for the sponge cake you need:

3 chicken eggs;
120 g sugar;
120 g flour.

For custard-based cream soufflé you should take:

7 eggs;
200 g sugar;
160 ml milk;
20 g flour;
180 g butter;
30 g gelatin;
100 ml water;
1 g vanillin.

To make the icing for decorating the cake you will need:

100 g dark chocolate;
15-20 g butter;
60 ml boiled milk.

Dessert preparation steps:

Beat the eggs and sugar with a mixer for ten minutes at medium speed until the space they occupy in the bowl increases at least three to four times. Sift the flour into the egg foam and carefully stir it in with a spatula or spoon.
Bake the sponge cake in the oven or multicooker in the “Baking” mode for 45-60 minutes. From ready-made cake make two more thin layers after complete cooling.
For the souffle filling, separate the whites and yolks. Grind the latter with half the sugar, pour in the milk, sift the flour and, stirring, boil until thick. This process can also be carried out in a multicooker (Multicook option, 100 degrees, quarter of an hour).
Let the custard base cool to 20-27 degrees, add vanillin to it and beat with soft butter. Pour the gelatin with the prescribed amount of water and, after swelling, heat until it becomes a homogeneous liquid.
Shake the whites with the remaining sugar into a strong foam, stir in the dissolved gelatin and custard base.
Place half of the soufflé in a multi-pan and place a thin layer of soufflé on it. sponge cake, on top - the second part of the cream and cover it all with another cake layer. Refrigerate the dessert for 3-4 hours.
After hardening, immerse the multicooker bowl in hot water for 1-2 minutes. Now you can carefully remove the cake from it.
Pour boiling milk over the chocolate bar broken into small pieces and butter, stir until smooth. Drizzle this fondant over the baked goods. After hardening, the dessert is ready to serve.

When cutting the Bird's Milk cake, the chocolate icing often breaks and crumbles into unsightly pieces; to prevent this from happening, you should cut the dessert with a dry, hot knife.

With semolina and lemon

The recipe for Bird's Milk cake with semolina and lemon was very popular during times of total shortage, but even now, when you can easily find all the ingredients for even the most exquisite dessert in your nearest store, it is definitely worth trying. Because despite its simplicity, the cake is really delicious.

List of required ingredients:

450 g butter (150 g for the cake, 300 g for the cream);
620 g of sugar (200 g for the dough, 300 g for the cream and 120 g for the glaze);
100 g cocoa powder (40 g for biscuits, 60 g for chocolate icing);
5 g baking powder;
2 eggs;
160 g flour;
250 ml milk;
30 g semolina;
1 lemon;
90 g sour cream.

Baking a cake with semolina soufflé step by step:

Prepare the chocolate cake dough for the biscuit base. We turn eggs with white crystalline sugar into a stable foam. Beat the soft butter a little to make it more fluffy. Carefully combine eggnog from eggs and sugar with whipped butter.
Having shown all our dexterity and extreme caution so that the mass does not fall off, we try to add a mixture of sifted bulk ingredients (flour, cocoa and baking powder) to the liquid component.
From the resulting dough, bake one tall cake at 180 degrees. Duration heat treatment- 20 minutes.
Boil the lemon for 10–15 minutes hot water so that all the bitterness goes away. Then cut it into slices, select the seeds and grind into a pulp in a blender or meat grinder.
Prepare from milk, sugar and semolina thick porridge, which should be cooled quickly in an ice bath. Add lemon and soft butter to the cooled semolina, mix everything together with a mixer into an airy soufflé composition.
Dissolve the sponge cake into two identical cake layers, between which place a soufflé of semolina porridge. Pour glaze over the top of the cake from sugar, cocoa powder and sour cream heated in one container.