Bird's Milk Cake without dough with apricot sauce: sharing a recipe for a summer dessert
If you want to make a truly summer, tasty, light dessert, choose recipes without dough that can weigh down the dish. An ideal option would be Bird's Milk, which is based on a delicate soufflé and light cookie dough, and to make the dessert not too sweet, just add berries or fruit.
Culinary expert Yevhen Klopotenko shared a recipe for a delicious Bird's Milk cake with creamy cookies, soufflé and apricot sauce on his YouTube channel (scroll to the bottom of the page to watch the video).
Ingredients:
What to cook with apricot
Source: pixabay.com
For the base:
- Sugar biscuits - 300 g
- Butter - 150 g
For the Bird's Milk soufflé:
- Condensed milk - 70 g
- Butter - 180 g
- Egg whites - 3-4 pcs.
Ingredients for the souffle
- Sugar - 350 g
- Agar-agar - 7 g
- Water - 270 ml
- Citric acid - 1 pinch
For the apricot sauce:
- Apricot - 8-9 pcs.
Ripe apricots
Source: pixabay.com
- Sugar - 150 g
- Water - 75 ml
Method of preparation:
1. Cake base: grind the cookies in any convenient way, you can use a blender or just a rolling pin.
Cake base.
Source: Yevhen Klopotenko's website
2. Next, combine the crushed biscuits with the softened butter in a bowl and mix well with your hands until butter crumbs form.
3. For the soufflé: very carefully separate 3-4 egg whites from the yolks in a mixer bowl, add a pinch of citric acid and beat the whites.
Preparation of the soufflé
Source: Yevhen Klopotenko's website
4. In a saucepan, combine the water with the agar-agar and bring to a boil to form a jelly-like mass.
Agar-agar for cake
Source: Yevhen Klopotenko's website
5. Pour the sugar into the saucepan and stir in the syrup. Cook over a little more than medium heat to 110 degrees, stirring occasionally.
6. Continue whisking the whites, but at maximum speed, and pour the agar syrup into the whites in a thin stream while continuing to whisk. The mass should increase in volume by 2-3 times and become very fluffy and white with stable peaks.
How to make a fluffy cream
Source: Yevhen Klopotenko's website
7. In another bowl, mix the condensed milk with the softened butter until smooth.
Cake cream
Source: Yevhen Klopotenko's website
8. Continue whipping the protein mass on low speed and add the cream mass one tablespoon at a time. At this point, the mass will slightly decrease in volume. Continue beating for another 1-2 minutes until the cream is evenly distributed in the protein mass. As soon as the mass is ready, pour it right away, because the agar-agar will begin to harden quickly.
Ready-made cream
Source: Yevhen Klopotenko's website
9. Remove the cake base from the refrigerator and pour in the soufflé. Spread evenly with a silicone spatula and refrigerate for 1 hour to stabilize.
Preparing the cake
Source: Yevhen Klopotenko's website
10. Apricot sauce: wash the apricots, separate the pits and put them in a bowl or blender bowl. Blend with an immersion blender.
Apricot sauce
Source: Yevhen Klopotenko's website
11. In a saucepan, boil the syrup from 150 g of sugar with 75 ml of water until the sugar is completely dissolved. Add the sugar syrup to the apricots until the sauce reaches the desired consistency.
Ready-made syrup for the cake
Source: Yevhen Klopotenko's website
12. Pour the sauce over the finished cake, spreading it evenly over the surface.
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