MERINGUE SOUFFLE CAKE

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

Instructions

Step 1

Preheat oven to 230°C (446°F). Ensure your oven is fully preheated before baking the cakes for best results.

Step 2

To make the biscuit, whip the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually fold in the flour until just combined.

Step 3

Divide the dough into two equal parts. Spread them into two circles matching the diameter of your cake mold (approximately 25cm/9.8 inches). Bake in the preheated oven for about 10 minutes, or until golden brown. Cool the cakes on parchment paper. If the cakes are slightly larger than the mold, trim them while they are still warm.

Step 4

Place one cooled cake layer at the bottom of your cake mold.

Step 5

For the souffle, soak the agar in water for several hours. The longer the agar soaks, the better it will dissolve. Meanwhile, let the butter and condensed milk come to room temperature. Beat them together with the vanilla extract until light and fluffy; set aside.

Step 6

Bring the agar mixture to a simmer over low heat, stirring constantly until the agar is fully dissolved. Increase the heat, add the sugar, and bring the mixture to a boil. Cook it until it reaches 110°C (230°F). Remove from heat and let it cool slightly.

Step 7

While the syrup is cooling, beat the egg whites in a large bowl until they form stiff peaks. Gradually beat in the lemon acid. Slowly pour the hot syrup into the egg whites in a thin stream, beating constantly until the mixture is thick and glossy. Fold in the butter and condensed milk mixture.

Step 8

Pour half of the souffle over the cake layer in the mold. Place the second cake layer on top, and pour the remaining souffle over it. Refrigerate the cake for 3 to 4 hours to set.

Step 9

For the glaze, melt the chocolate and butter together, stirring until smooth. Pour the glaze over the chilled cake. For an even coating, start from the center and work outwards, letting the glaze drip over the sides. Let it set before serving.

Step 10

Once the glaze is set, run a knife around the edge of the cake and remove the mold. Enjoy your homemade “Bird’s Milk” cake!

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 🌸.

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.

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.