Milky exotica: “Pigeon’s milk” desserts
Just a couple of decades ago, “Pigeon’s milk” cake, which recipe was patented by Moscow confectioners and was kept in strict secret for a long time, was very popular. Adults and children with pleasure enjoyed air soufflé covered with a thick layer of delicious glaze. Modern confectionery factories offer an extensive range of candies a la “pigeon’s milk” and different variations of cakes, but nothing compares to the taste of homemade dainty. Next, you will learn how to make a pigeon’s milk in house conditions and to please loved ones with delicate dessert.
Homemade cakes variations
The cake is an unchanged dainty present on every holiday table. To prepare the “Pigeon’s milk” cake you can use different cakes, cooked according to your favorite recipe, but delicate soufflé is best combined with biscuit dough and short paste. Each mistress surely has proven biscuit recipe. And shortcake can be prepared as follows:
· take 50 grams of butter and beat with 50 g of powdered sugar;
· beat 1 egg into resulting mass and beat to a homogeneous state;
· gradually add 140 g of flour and beat dough carefully.
Bake the resulting mass in a thin layer on a butter-paper for 10 minutes in oven preheated to 200 °C. Cut the ready cake in size of slip mold, which will be needed for gathering and gelation of cake.
“Pigeon’s milk, recipe according to GOST
The secret of “Pigeon’s milk” cake delicate taste lies in properly prepared soufflé, for which you will need the following list of products:
· butter “Rud” TM – 150 g;
· condensed milk – 150 g;
· sugar – 180 g;
· gelatin – 20 g;
· egg whites – 3 pcs;
· citric acid – pinch.
Products at room temperature and chilled egg whites are taken for successful dessert cooking. When starting to cook a soufflé, pre-soak the gelatin in a little water and leave to swell.
Take softened butter and beat with a mixer at high speed. Gradually add condensed milk to received mass, still continuing to beat up butter cream to obtain a homogeneous consistency.
In a separate bowl, beat up the egg whites to a thick, white foam. To get more dense egg mass, add a pinch of citric acid during the process.
Put the swollen gelatin on a slow fire and add sugar. During heating, continually stir mixture until complete dissolution of sugar and gelatin. Not boiling, take the liquid from the fire and cool a little.
While slowly beating up egg white foam, gradually add the warm gelatinous mass and butter cream. Pour received soufflé into the previously prepared form with the pie shell on the bottom and leave in the refrigerator until complete gelation.
Finishing touch
While pigeon’s milk cools down, prepare the chocolate glaze. To do this, melt 150 g of dark chocolate and add 50 g of butter. Evenly apply received mixture on the surface of the ready cake and let it cool down. Little sweets lovers can be also pleased with “pigeon’s milk” candies, the recipe of which is similar to the soufflé preparation.
See also
