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:

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.

• Sugar - 350 g
• Agar-agar - 7 g
• Water - 270 ml
• Citric acid - 1 pinch

For the apricot sauce:

• Apricot - 8-9 pcs.

• 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.

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.

4. In a saucepan, combine the water with the agar-agar and bring to a boil to form a jelly-like mass.

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.

7. In another bowl, mix the condensed milk with the softened butter until smooth.

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.

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.

10. Apricot sauce: wash the apricots, separate the pits and put them in a bowl or blender bowl. Blend with an immersion blender.

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.

12. Pour the sauce over the finished cake, spreading it evenly over the surface.