Ingredients
Biscuit
- 100 grams (3.55 ounces) butter
- 100 grams (3.55 ounces) sugar
- 2 eggs
- 140 grams (4.95 ounces) flour
- vanilla extract to taste
Souffle
- 2 egg whites
- 460 grams (16.25 ounces) sugar
- 140 milliliters (4.70 fluid ounces) water
- 0.5 teaspoon (1.00 teaspoon) lemon acid
- 4 grams (0.15 ounces) agar
- 200 grams (7.05 ounces) butter
- 100 grams (3.55 ounces) condensed milk
- vanillin or vanilla extract to taste
Glaze
- 75 grams (2.65 ounces) chocolate
- 50 grams (1.75 ounces) butter
Equipment
- Electric Mixer
A sturdy electric mixer is essential for whipping the butter, eggs, and meringue to perfection. Make sure to use the appropriate whisk attachments to achieve that airy texture.
- Baking Pan (25cm/9.8 inch diameter)
Ensure your baking pan aligns with the given dimensions for accurate baking. A springform pan can make removing the cake much easier!
- Oven Thermometer
Maintain precision with an oven thermometer to ensure accurate baking temperatures. This can be crucial for avoiding over or underbaking.
- Spatula
A quality heat-resistant spatula is vital for stirring and mixing ingredients, especially when dealing with hot syrups.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Servings
Serving up this “Bird’s Milk” cake is a joy in itself. 🍰
For a classic presentation, serve slices on fine china plates with a dollop of fresh whipped cream on the side. A mint leaf or a sprinkle of powdered sugar adds a touch of elegance ✨.
If you’re feeling festive, pair the cake with a glass of champagne or a sweet Moscato to complement the fluffy soufflé's delicate sweetness 🍾.
For a cozy afternoon treat, enjoy a slice with a cup of freshly brewed coffee or tea. The cake pairs wonderfully with the rich, robust flavors of a dark roast coffee ☕️.
Get creative: add fresh berries like strawberries or raspberries on the side for a pop of color and tartness that cuts through the sweetness 🌸.
Variations
🔄 Turning this recipe gluten-free is a breeze! Substitute the regular flour with a gluten-free baking blend that includes xanthan gum for structure. This ensures the biscuit remains tender and delightful.
🔄 For a vegan version, swap the butter with a plant-based substitute and the eggs with a mix of aquafaba (chickpea brine) for the meringue and a chia egg (1 tbsp chia seeds + 3 tbsp water) for the biscuit. Use vegan chocolate for the glaze 🌱.
Faq
- What if I don't have agar? Can I use gelatin?
Yes, you can substitute agar with gelatin, but the texture may slightly vary. Use the same amount but make sure to bloom the gelatin in cold water before use.
- Why did my soufflé collapse?
Soufflé often collapses due to overmixing the meringue or not whipping it to stiff peaks. Ensure your egg whites are at the right consistency before folding in other ingredients.
- How do I ensure my meringue is stiff enough?
To achieve stiff peaks, make sure the bowl and whisk are clean and free from any grease. Whip the egg whites on medium-high speed until they hold firm peaks.
- Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just make sure to store it in the fridge to keep the soufflé firm and fresh.
- How do I prevent my glaze from cracking?
To prevent cracking, ensure the cake is not too cold when you pour the glaze over it. Also, pour the glaze smoothly and evenly for a perfect finish.
- Can I add other flavors to the soufflé?
Yes! You can infuse the soufflé with flavors such as citrus zest, almond extract, or even a bit of your favorite liqueur. Just make sure the flavors complement the delicate texture.