“Bird’s milk” cake recipe – a light, fine and airy dessert that is worth trying! | Cookrate
Ingredients:
for the cake top:
eggs – 3 pieces
flour – 125 g (4.4 oz)
sugar – 125 g (4.4 oz)
cocoa – 50 g (1.76 oz)
baking powder – 8 g (0.29 oz)
melted butter – 30 ml (1 fl oz)
In the oven 180°C (356 °F) for 25 min
Tray diameter 20 cm (8 in)
for syruping:
caramel sauce – 20 ml (0.7 fl oz)
for the cream:
egg whites – 5 pieces
powdered sugar – 300 g (10.6 oz)
hydrated gelatine – 15 g (½ oz)
In the fridge 2h
for the glaze:
chocolate – 100 g (3.5 oz)
butter – 70 g (2.47 oz)
In the fridge 30 min
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