Gluten-free Bird's Milk Cake by Liza Glinskaya😍

Bird's Milk Cake
Shape diameter - 18 cm, height - 5 cm
Chocolate sponge cake:
50 g of dark chocolate (1.8 oz)
50 g butter (1.8 oz)
40 g sugar (1.4 oz)
50 g eggs (1 egg)
Bake at 350F - 15 minutes
Our baking dish has a diameter of 16 cm.
Put eggs and sugar in the mixer and beat on maximum speed until stiff and fluffy.
2. Melt the butter and chocolate. We mix until a homogeneous consistency.
3. Turn on the oven.
4. Stir in both batches.
5. Take a mold, pour the batter into it and put it in the oven at 350 F, for 15 minutes. We take it out. After cooling, we send it to the freezer.
Souffle:
200 g butter (7 oz, softened)
100 g condensed milk (3.5 oz)
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80 ml water (2.6 fl.oz)
180 g sugar (6.4 oz)
5 g agar-agar
vanilla sugar
90 g protein (3 pcs.)
citric acid
1. Prepare the cake tin in which to assemble the cake. Tighten the bottom with clingfilm, put the acetate film on.
Put melted butter in a bowl of a food processor, add evaporated milk and beat until fluffy.
3. Place water and agar agar in a saucepan. Stir and heat until stiff. Add the sugar and heat the syrup, stirring all the time with a whisk.
5. Place the egg whites and citric acid in the mixer bowl and whisk on medium speed.
6. Pour the syrup in a thin stream into the whipping protein.
7. Assemble the cake and put in the fridge for 4-5 hours.
Chocolate glaze:
150 g of chocolate (1/3 lb)
40 ml of vegetable oil (1.3 fl.oz)
1. Combine the chocolate and vegetable oil, melt.
2. Glaze the cake and put it in the refrigerator.
Decoration:
20 g white chocolate (0.7 oz)