Bird's milk on semolina. Step-by-step recipe for bird's milk cake with semolina and lemon

09.12.202327.05.2017

In the 90s of the 20th century, many loved the Bird's Milk cake with an airy white soufflé. This soufflé makes excellent candies that simply melt in your mouth, and an equally delicious cake with chocolate glaze. Resourceful housewives decided to simplify the recipe. The result was a Bird's Milk cake with semolina and lemon. It is a delicate chocolate sponge cake with sweet and sour cream and lemon aroma.

Masterpiece with lemon and semolina cream

You shouldn’t be surprised that the name “Bird’s Milk” contains a recipe for a cake made from sponge cake and lemon cream. This Bird's Milk pie with semolina was extremely popular in the 90s of the last century. Thanks to lemons, the delicacy has a slightly sour taste and citrus aroma.

To prepare the dough you will need the following ingredients:

Flour - 200 g.
Granulated sugar - 250 g.
Butter or margarine - 150 g.
Chicken eggs - 4 pieces.
Baking powder - 1 teaspoon.
Cocoa - 20 g.

To prepare the glaze, you will need the following products::

Cocoa and sugar - 2 teaspoons each.
Butter - 50 g.
Sour cream - 70 g.

The following ingredients are required for the cream::

Butter - 250 g.
Lemon - 150 g (2 pieces).
Sugar - 150 g.
Semolina - 3 tablespoons.
Milk - 500 ml.

To prepare the Bird's Milk cake with semolina cream, you need to adhere to a certain technology. It consists of the following steps:

Cake according to an old recipe with semolina

In Soviet times, two cakes that had the same names were especially popular. One of them was made from snow-white soufflé, and the second from sponge chocolate cream with semolina cream. This cake has an original taste. The cakes are loose and porous. Semolina grains are felt well in the cream. During the cooking process, a condition must be met - the cakes must be 2 times thinner than the cream layer.

To prepare chocolate cakes you need to take the following set of products::

Butter - 100 g.
Chicken eggs - 3 pieces.
Sugar - 1/3 of a glass.
Cocoa - 2 tablespoons.
Flour - ½ cup (80 grams).
Salt - 1 pinch.
Baking powder - 1.5 teaspoons.

To prepare the cream you will need the following products:

Butter - 150 g.
Semolina - 70 g (one third of a glass).
Sugar - 1 cup (200 g).
Milk - 1.5 cups (375 ml).
Lemon - 1 large citrus.

The glaze is prepared from 30 grams of butter and 50 grams of chocolate.

Preparing a cake according to this recipe consists of several stages. The main ones are:

Recipe with condensed milk

The cream for preparing this delicacy can be different. Each of them has its own original taste. Most of the cooking time is devoted to the cream and preparing its components. Thanks to condensed milk, the cream will acquire a delicate creamy taste.

To prepare the dough you will need the following products:

The cream contains the following products:

Sugar - 2 tablespoons.
Condensed milk - ½ can.
Butter - 150 g.
Milk - 1 glass.
Semolina - 2 tablespoons.

Butter - 50 g.
Sugar, cocoa and milk - 4 tbsp each. l. each component.

The stage of preparing the delicacy will take you a lot of time, but the result will be worth it.

To prepare the cake you need to do the following:

Sift the flour through a sieve and mix it with baking powder and cocoa.
Grind the eggs with granulated sugar. Add pre-softened margarine and flour to this mass.
Knead the dough for the cakes. It should have the consistency of sour cream.
Grease a baking dish with a little oil, sprinkle with flour and pour the dough into it. The cake is baked at 180 degrees for 50 minutes.
To prepare the cream, you need to boil the semolina. To do this, bring the specified amount of milk to a boil and pour the cereal into it with constant stirring.
There should be no lumps in the porridge. Add granulated sugar and remove mixture from heat.
After cooling, add softened butter to the porridge and beat thoroughly using a mixer. Add condensed milk to the cream and beat the mixture again until smooth.
Prepare the glaze. To do this, grind all its components and heat slightly over low heat. There is no need to boil it. It needs to be slightly warmed up.
When the cake has cooled, cut it in half. Place the first cake layer on the dish, brush with cream, place the second cake layer and pour hot glaze over it.

Cake without baking

Preparing this delicacy will take you no more than 30 minutes. It will perfectly decorate your holiday table. This delicacy will not leave anyone indifferent.

To prepare the cake you will need the following ingredients:

Semolina - 4 cups.
Milk - 2 glasses.
Water - ¼ part of a glass.
Gelatin - 10 g.
Condensed milk - 120 g.
Chocolate cookies - 12 pieces.
Butter - 40 g.
Lemon zest - a pinch.
Vanillin - a pinch.

The glaze consists of the following ingredients:

Vegetable oil - 17 g.
Milk - 56 ml.
Chocolate - 50 g.

The cooking method is quite simple and every housewife can do it:

Pour the required amount of water into a glass and dissolve gelatin in it. Stir and set until the component swells completely.
Prepare the cream. To do this, pour the prepared milk into the bowl. Add semolina, vanilla and lemon zest there. Stir everything well and cook over low heat until the mixture thickens completely. Do not forget that you need to stir the cream constantly. While the cream is hot, butter and swollen gelatin are added to it. Stir thoroughly and add condensed milk. Mix well again and set aside to cool.
Take a cake pan and line it well with cling film. Place prepared cookies on the bottom in one layer. After this, add the prepared cream, and on top of it another layer of cookies.
When the cream has cooled a little, the cake must be placed in the refrigerator for 2 hours.
To prepare the glaze, place the broken piece of chocolate, vegetable oil and water in a saucepan. It is very important that the oil has no odor.
Place the pan in the microwave for 30 seconds. In order for the chocolate to dissolve completely, the pan must be periodically removed and the contents stirred.
Cool the chocolate slightly and carefully spread over the cake. Place in the refrigerator for a quarter of an hour.
Remove the finished dessert from the refrigerator and, pulling the ends of the film, carefully remove it from the mold. After this, you can serve the cake to the table.

A cake baked according to any of these recipes has a pleasant taste. Lemon gives it a special sourness.

When preparing, you must strictly adhere to the technology, since any deviation can have negative consequences for the taste of the cream or cake. The glaze should spread over the surface of the treat. But the cream should be elastic and should not flow. The readiness of the cakes is checked using a match or a wooden stick. Be sure to place parchment paper on the bottom of the pan to prevent the dough from sticking.

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Ingredients for the crusts

1 glass of sour cream;
1 egg;
1 tbsp. l. cocoa powder;
1 cup of sugar;
1 cup wheat flour;
½ tsp. soda

Ingredients for cream, soufflé

1 glass of milk;
2 tbsp. l. semolina;
200 g butter;
1 cup of sugar;
½ lemon.

Ingredients for glaze

100 g chocolate;
1 tbsp. l. milk.

Cooking method

Mix the ingredients for the dough and beat them until smooth.
Pour the dough into a baking dish, greased with oil and sprinkled with breadcrumbs.
Bake the biscuit in the oven preheated to +180°C for 25-30 minutes. (check readiness with a wooden stick).
At this time, cook semolina porridge in milk.
Beat softened butter with sugar, add chilled porridge to them, add lemon juice and beat the cream again until fluffy.
Cut the finished sponge cake lengthwise into two or, if possible, three cake layers, put the cream on the bottom one and cover with the second cake layer.
For the glaze, melt the chocolate in a water bath or microwave and add a spoonful of milk.
Pour the cooled glaze over the cake and place it in the refrigerator.

You can add lemon zest to the cream of semolina porridge for the Bird's Milk cake. To remove the bitterness from it, boil the lemon in boiling water for 3 minutes. You can decorate the cake with grated chocolate and nuts.

We also recommend seeing the Count’s Ruins cake, for some reason everyone loves to make it. It will be useful for you to know what agar-agar is - one might say it is a useful thing in cooking.

Video

A delicious homemade cake with semolina soufflé, an easy-to-prepare alternative to the famous Bird's Milk cake.

The Bird's Milk cake conquers the hearts and stomachs of all those with a sweet tooth, and it’s clear why. It is very tender and airy, with protein soufflé and semolina-based buttercream. This is not quite the classic Bird's Milk cake, but it also has a right to exist. Two types of cakes and cream make this more interesting, because in one piece of dessert you get several taste sensations at once. This cake can be prepared for children's parties, because kids love beautiful and tasty cakes. Well-soaked and kept in the refrigerator for several hours, the cake turns out much tastier, so prepare it in advance. You can decorate baked goods as in step-by-step preparation of Bird's milk cake with photos, ordinary chocolate glaze and nuts, or another, more original way.

Ingredients for making Bird's milk cake

Dough
Butter	130 g
Eggs	3 pcs
Sugar	1 tbsp.
Flour	1 tbsp.
Baking powder	1 tsp
Cocoa	1 tbsp.
Semolina cream
Semolina	3 tbsp.
Milk	2 tbsp.
Butter	200 g
Sugar	1 tbsp.
Lemon zest	1 tbsp.
Roasted walnuts	1 tbsp
Protein cream
Egg whites	2 pcs
Sugar	½ tbsp.
Gelatin	1 tbsp.
Water	3 tbsp.
Glaze
Cocoa	3 tbsp.
Sour cream	3 tbsp.
Sugar	2 tbsp.

Step-by-step preparation of Bird's milk cake with photos

To prepare the crust dough, melt the butter and mix it with sugar.
Beat in the eggs, mix, add flour and baking powder and knead the dough. It should turn out liquid.
Pour half the batter into a greased round baking dish. Bake the light cake at 200 degrees for 20 minutes.
Add cocoa to the second part of the dough and mix.
Bake the chocolate cake in the same way.
Now let's prepare the semolina cream. Boil milk, add semolina and cook thick porridge, stirring all the time.
When the semolina has cooled, add butter, grated with sugar.
Add grated lemon zest there for sourness and aroma.
Now the cream needs to be whipped to a homogeneous consistency using a blender; it will provide the cream with a delicate, uniform texture.
After whipping, place the cream in the refrigerator for 20-30 minutes.
Prepare the protein cream like this. Beat the chilled egg whites with sugar until stiff.
Add the gelatin that has swollen in water. Beat again until creamy and set aside to cool while you prepare the cakes.
Cut the cooled cakes into two parts. You should have four cake layers. The first cake from the bottom will be light. Lubricate it with half of the semolina cream. Sprinkle with a third of the nuts.
Place the second chocolate cake on top, brush it with the rest of the semolina cream and sprinkle with another part of the nuts.
Next we have a light cake layer, which needs to be coated with all the protein cream.
The final cake layer will be chocolate; we will not grease it yet so that the cake is compacted. Place it in the cold for 4-5 hours.
Melt cocoa and sugar in a water bath, pour in sour cream. Brush the soaked cake with this glaze and sprinkle with the rest of the nuts. You can also cover the cake with just a melted chocolate bar and a piece of butter. The decorated cake can be served.

Bird's milk cake is served with sweet cold or hot drinks. Bon appetit!

Bird's Milk cake can be made from semolina-based cream; this is, of course, not a classic, but the taste of the cake is simply amazing. Two cake layers: dark and light, a layer of cream and of course chocolate icing. This cake will not leave anyone indifferent. It turns out big and beautiful, tender, tasty and airy. Try making Bird's Milk cake with semolina and treat all your friends.

Prepare ingredients for making crust dough. Measure flour and sugar using a measuring cup or kitchen scale.

Combine eggs with sugar and salt, beat everything well with a mixer.

The mass will turn white and increase in volume.

Beat the softened butter with a mixer for 2 minutes.

Then add the sifted flour and baking powder into the butter.

And mix everything at low speed, and then add the egg mixture.

Mix everything thoroughly with a whisk.

Mix the dough well until smooth.

Lightly grease the baking dish with vegetable oil. Place the dough into the mold and smooth it out. I used a mold 22 cm in diameter.

Bake the cake in a preheated oven at 180 degrees. The cake bakes very quickly - about 5-7 minutes. Check readiness with a dry toothpick.

Cool the finished cakes well. Prepare the cream: pour milk into a saucepan, add sugar and semolina. Mix everything and put on fire.

Cook the mixture over medium heat with constant stirring until thickened.

As soon as our semolina thickens, remove the pan from the heat and cool the porridge to room temperature.

First remove the butter from the refrigerator. Wash the lemon well. Remove the zest from the lemon. Squeeze the juice from the lemon.

Beat the butter with a mixer on high speed for 5 minutes. Then add lemon zest and juice and beat again until smooth.

The cream will be homogeneous and aromatic.

Collect our cake. Place the dark cake in a springform pan. Then lay out all the cream and smooth it out. Place light cake on top and press lightly. Cover the pan with cling film and refrigerate overnight. Then carefully remove the sides of the mold.