Heavenly Bird's Milk Cake: Step-by-Step Guide

Preheat the oven to 180°C (350°F). In a large mixing bowl, combine *all-purpose flour*, *unsalted butter*, *granulated sugar*, and *egg yolk* until the mixture forms a soft dough.

Knead the dough briefly. Roll it out on a lightly floured surface to a thickness of about 1 centimeter (0.5 inches). Cut out two circles to fit your cake pan. *Place* them on a baking sheet lined with parchment paper.

Bake for 15-20 minutes or until golden brown. Allow to cool completely on a wire rack.

Suspend the *gelatin* in *2 tablespoons of water* and allow it to bloom for about 10 minutes. Heat the *milk* until warm, then add the bloomed gelatin and stir until completely dissolved. Set aside.

In a mixing bowl, beat *butter* and *granulated sugar* until light and fluffy. Gradually add the gelatin mixture, followed by the *vanilla extract*. Mix thoroughly.

Divide the souffle mixture between the *shortbread layers*. Let it set in the refrigerator for at least 2 hours to firm up.

Melt the *dark chocolate* and *unsalted butter* together over a double boiler or in the microwave, stirring occasionally until smooth.

Once the souffle has set, pour the melted chocolate glaze evenly over the top of the cake. Use a spatula to spread the glaze to the edges. Let it sit for a few minutes at room temperature to set.

Once the *chocolate glaze* has set, gently remove the cake from the baking form. Ensure both the *shortbread layers* and *souffle* have well combined by refrigerating the cake for an additional hour.

Serve the cake chilled and enjoy the light, airy texture of the Bird's Milk delight!