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Channel: Еда на любой вкус

готовим дома

Оксана Пашко

#торт

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00:00:03

welcome you to the channel, I’m cooking at home with

00:00:06

you, I’m Oksana Pashko, today I suggest

00:00:09

making bird’s milk cake, there are a

00:00:11

lot of recipes for this cake, well, I

00:00:15

chose one as, in my opinion, the most

00:00:18

successful recipe and now I’m sharing this

00:00:20

recipe with you for this cake I’ll

00:00:23

need a sponge cake I baked it

00:00:26

in advance, this is a sponge cake in a beer mold with a

00:00:29

diameter of 20 centimeters for 3 eggs, I

00:00:33

will divide it into two parts, one

00:00:36

tablespoon of flour

00:00:38

30 grams of gelatin, I poured it with water,

00:00:41

here 5 tablespoons of water so

00:00:44

that it sets then I will melt it

00:00:47

5 medium eggs size 150 grams

00:00:51

of butter 1 glass of sugar half a

00:00:55

glass of milk and syrup syrup will be needed

00:00:58

to soak the sponge cake to prepare

00:01:01

the cream, first I need to separate the yolks

00:01:04

from the whites,

00:01:06

I will immediately put the yolks in 1 bowl into two dry ones and the

00:01:10

other whites, this

00:01:18

must be done very carefully for so that the

00:01:20

yolk does not fall into the whites,

00:01:29

now I put the bowl in which the whites are

00:01:33

in the refrigerator so that the

00:01:36

whites will continue to be cold, then

00:01:38

they will not need to be beaten with a mixer, and with the

00:01:42

yolks I will make cream; the yolks I

00:01:46

add half a glass of sugar with the

00:01:49

rest I will add half a glass

00:01:52

already in the protein, I

00:01:57

also add one tablespoon of flour here

00:02:02

and stir it all well,

00:02:08

stir it first so that later there

00:02:11

are no lumps of cream and now pour in

00:02:16

half a glass of milk

00:02:21

[music]

00:02:22

again stir everything well

00:02:26

[music]

00:02:29

and I put this mixture in a water bath

00:02:32

for a water bath I pour water into the pan the

00:02:35

water may touch the bottom of the bowl it may

00:02:38

not touch the water when I put only

00:02:41

this mixture should be cold now I

00:02:44

turn on the stove and cook and until my cream

00:02:49

thickens the cream needs to be

00:02:53

stirred constantly in order to no

00:02:55

lumps formed in it, the yolk mass

00:02:58

thickened, this is how it turned out,

00:03:01

it was still very hot

00:03:02

for this whole process, when I turned on the

00:03:07

stove, the cream thickened for 10

00:03:10

minutes, now I set it aside

00:03:12

and it should cool to room

00:03:14

temperature; I cut the biscuit into two

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parts, one part I will have at the bottom, then the

00:03:20

second part will be at the top of the cake,

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between them there will be a layer of shoes so

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that the soufflé is the entire height of the cake and the

00:03:29

cake is beautiful, I cut the sponge cake,

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make it smaller than the diameter of the cake itself,

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here I have a shape in which this box is

00:03:39

sponge cake and I will put

00:03:42

bird's milk in it,

00:03:44

first I will put in one part of the

00:03:47

sponge cake, arrange the sponge cake so that I

00:03:51

have space on the sides, that's why

00:03:53

I cut it off and then when

00:03:56

I pour the soufflé, it needs to be poured

00:03:59

into these sides and the sponge cake will disappear with

00:04:03

the soufflé and there will be a beautiful, smooth

00:04:06

god at the cake. The sponge cake must be

00:04:11

soaked in syrup with any syrup

00:04:13

that you like. I have the most

00:04:16

common classic syrup, it’s sugar and

00:04:19

water, one to two,

00:04:21

I cooked it, cooled it, and now you do

00:04:28

n’t even have to spare any syrup for soaking your sponge cake layers.

00:04:32

The better the sponge cake is soaked, the tastier

00:04:34

it will be later in the cake

00:04:36

and in the same way I soak the top part of the

00:04:40

sponge cake to soak the sponge cake, I have

00:04:44

half a glass of Chudsky syrup, my mass has

00:04:47

already cooled down, it has become room

00:04:50

temperature and now I take the yolk

00:04:53

mass and butter from me

00:04:57

also stood on the table,

00:04:59

it became soft, so you can

00:05:03

beat it safely with a mixer, I transfer

00:05:06

the butter into a bowl and beat it until it’s in a white

00:05:11

state,

00:05:17

I’ve already beaten the mass and now I add the

00:05:21

yolk mixture,

00:05:22

now I beat the butter together, the yolk

00:05:26

mixture has become so fluffy, my yolk mass has become so fluffy

00:05:34

butter, now I beat the

00:05:38

whites with clean, dry

00:05:40

whisks,

00:05:41

beat the whites with sugar and half a

00:05:44

glass of sugar that was left

00:05:55

[music]

00:06:11

beat the whites to stable peaks, the

00:06:14

yolk mixture with butter is ready

00:06:18

[music] I

00:06:21

melted the gelatin, previously soaked in water, to a liquid state and

00:06:25

now I will combine everything together into the

00:06:29

whites, I add the

00:06:32

yolk oil mixture, I don’t add it all

00:06:36

at once, but in 3 approaches,

00:06:41

first I beat the third part and with the

00:06:49

whites

00:06:58

a little in white, now I add a little more,

00:07:02

again I beat it a little, I

00:07:12

add the last part of the terrible

00:07:15

oil mixture, beat it, you need to beat it

00:07:19

very quickly for a short time in

00:07:22

order for the whites to form

00:07:32

and at the very end I pour in the already

00:07:35

melted gelatin,

00:07:52

knead it very quickly and the shoes are

00:07:58

ready, all that remains is to assemble the cake, the

00:08:01

sponge cake layer, I prepared it, put it

00:08:04

in the middle of the mold, now I pour it in

00:08:08

gradually, distribute the soufflé and don’t look at the soufflé over the

00:08:15

colorless cake layer so

00:08:17

that it fits well I was

00:08:19

filled with the space between the sponge cake and the

00:08:22

mold and now I pour out the rest of the

00:08:29

souffle

00:08:32

after all the souffle and poured, I take the

00:08:36

second part

00:08:38

of the sponge cake and stroke it in the same way in the middle,

00:08:42

now I press it a little with my hands like

00:08:45

this into the middle so that the

00:08:48

soufflé shoes come out on the sides

00:08:57

I have it coming out on the sides

00:08:59

of the sponge cake now and I put this cake in the

00:09:03

refrigerator, it should stand for at

00:09:05

least six eight hours, it’s

00:09:08

better to make it in the evening and put it in the

00:09:10

refrigerator overnight and assemble the cake in the morning, the

00:09:13

night has passed, my cake has frozen in the

00:09:17

refrigerator, you see it’s already holding well

00:09:19

Now I will decorate this cake with

00:09:23

chocolate glaze to prepare

00:09:26

chocolate glaze, then I will need

00:09:29

50 grams of chocolate, cream, cream can be of

00:09:34

different fat contents, I took 30 percent fat content

00:09:36

and white chocolate, I also

00:09:39

need a toothpick, the most common one,

00:09:42

parchment paper to

00:09:44

make a cornet for cooking

00:09:48

chocolate glaze, I pour chocolate into

00:09:51

a bowl and add a little cream

00:09:56

[music]

00:09:59

cream, you can see for yourself

00:10:02

how much you need to add, for now I’m

00:10:05

adding two spoons and I’ll look

00:10:08

at the consistency of the glaze if it

00:10:10

suits me, this consistency I

00:10:13

won’t add more cream if it’s

00:10:15

it will be very thick, I also add

00:10:19

cream, the richer the cream, the less of it you will

00:10:24

need to add chocolate; melt the

00:10:26

chocolate; you need to melt the chocolate for dinner over low heat,

00:10:28

constantly stirring;

00:10:30

the pan and spoon must be absolutely

00:10:34

dry; this is the first option how to

00:10:37

melt chocolate, but there is also a second

00:10:40

option: melt the chocolate in a water

00:10:42

bath I put a saucepan with water in it, I

00:10:46

also put a second saucepan where

00:10:49

I have chocolate and cream, and this

00:10:52

option is suitable for beginners who have

00:10:58

never melted chocolate before. In this

00:11:00

option, you can safely be sure

00:11:02

that the chocolate will not give you or

00:11:05

curdle, and so so in a water bath I

00:11:09

melt the chocolate the chocolate has already completely

00:11:13

melted me and I remove it from the water bath

00:11:18

there is another way to melt the

00:11:20

chocolate and make glaze you

00:11:23

can also melt the chocolate in the microwave which is what I will

00:11:25

do now here I have white

00:11:28

chocolate I add just a little

00:11:31

cream and put it in the microwave, but in the

00:11:38

microwave it constantly needs to

00:11:40

be stirred, that is, I leave the microwave

00:11:43

for literally 10-15 seconds, take it out,

00:11:45

stir it again, put it in the microwave,

00:11:47

take it out, stir it, and so on until

00:11:50

all my chocolate has melted, like this I

00:11:53

melted white chocolate in the microwave and it

00:11:56

turned out like this white glaze,

00:11:58

I melted it twice for 10 seconds and

00:12:01

after each time I made sure to stir it

00:12:04

and in a glass in order to

00:12:07

put white chocolate on the cake, I take a piece of

00:12:10

parchment paper and roll it up like

00:12:13

this, feeding and this is the kind of cornet

00:12:21

I now have

00:12:28

I pour chocolate into it, be sure to close it

00:12:33

on top and here with scissors I just

00:12:44

cut off a

00:12:45

hole I should have a small

00:12:48

prepared dark glaze I pour it

00:12:52

onto the cake like this, leveling it over the cake with a

00:13:01

white chocolate spoon from a cornet I apply

00:13:04

white stripes

00:13:16

at approximately the same

00:13:18

distance from each other

00:13:25

and now I take an ordinary toothpick and

00:13:27

drag it over the chocolate glaze,

00:13:32

first in one direction I drag it

00:13:43

and now in the other direction I need to do this

00:13:47

very quickly so that the vine does not have time to

00:13:50

harden on the cake, if it hardens

00:13:54

then it will simply break, such a

00:14:00

beautiful pattern I have it turned out I’m now

00:14:03

putting the cake in the refrigerator again so

00:14:06

that this glaze hardens

00:14:08

and then I’ll take the cake out of the mold, the

00:14:11

icing on the cake is already completely

00:14:13

frozen, now all that’s left is to take the cake out of

00:14:17

the mold, this can be done in two ways, the

00:14:22

first way is to

00:14:24

take a regular knife and go around here So

00:14:28

along the edge I like the second

00:14:33

method better. For the second method I

00:14:35

will need a regular hair dryer to dry my hair and I

00:14:39

turn on the hair dryer and heat up the walls of the

00:14:42

mold, I pass hot air everywhere

00:14:46

along the walls of the mold,

00:14:47

it thaws the shoes a little and it

00:14:52

comes out easily as if I had warmed it up for

00:14:56

about a minute and Now I’m looking to see

00:14:59

if it’s warmed up enough for me, if the

00:15:03

mold moves away from the cake, that means it’s already

00:15:05

enough, if in some place it still does

00:15:08

n’t want to move away, then I need to

00:15:11

go through it again with a hairdryer

00:15:14

[music]

00:15:19

a little bit, just scroll the

00:15:22

mold just a little bit and I’m already taking it out from the top,

00:15:29

you see what kind of cake I got,

00:15:32

I’m moving it from the mold onto a cake stand

00:15:39

at the bottom of Perth, you need to carefully go through it with a

00:15:42

knife so that the cake separates from the mold and

00:15:48

review I’m moving it to the cake stand

00:15:53

[music] this is how

00:15:56

my cake turned out, as

00:15:59

you can see there are beautiful clouds, the

00:16:01

biscuit itself is hidden in the cake, you can’t see it

00:16:04

until all the steps

00:16:06

and it looks very beautiful, now I

00:16:09

’ll cut the cake, I’ll show you what it looks like from

00:16:12

the middle, this is the cake I have in the cut,

00:16:15

here the sponge cake from the top from the bottom is

00:16:18

well soaked

00:16:20

and a large layer of soufflé is very tasty from

00:16:24

on the left side of the cake you get this kind of

00:16:27

bird's milk cake, I got a

00:16:29

very light airy fluffy cake, I

00:16:33

recommend it to everyone, especially

00:16:36

those who like soufflés and other cakes. If you

00:16:40

liked this video, put a like,

00:16:42

subscribe to my channel, share

00:16:45

this video on social networks, see you soon

00:16:48

in new videos

00:16:49

[ music]

Description:

✔ Подпишись - https://www.youtube.com/channel/UCoMKxdrf8_pmg3X-_iDeNgQ?sub_confirmation=1 Вкусный, нежный и воздушный торт "Птичье молоко". Этот рецепт выбран из множества перепробованных мной как самый вкусный и легкий. Попробуйте приготовить этот торт и вы просто влюбитесь в него. Так же вы узнаете как сделать шоколадную глазурь на торт с рисунком. Ссылки на видео по теме: Как испечь бисквит - https://www.youtube.com/watch?list=PL8Jo7jcoC1ZlX-g8nJCcYOG7jTSKkHhQs&v=V31vVBONkbw ════════════ ✔ Подпишись - https://www.youtube.com/channel/UCoMKxdrf8_pmg3X-_iDeNgQ?sub_confirmation=1 ✔ Жми на палец вверх! =) ✔ Оставляй своё мнение в комментариях! ════════════ ГОТОВИМ ДОМА с Оксаной Пашко - это кулинарный канал, на котором Вы найдете множество видео рецептов по приготовлению коктейлей, тортов, десертов, блюд из мяса, птицы и рыбы, салатов, различных закусок, ароматных супов. С кулинарным каналом ГОТОВИМ ДОМА вы разнообразите своё домашнее меню.Ну а если Вы не знаете что приготовить, то вы попали по назначению ;) На моем канале вы всегда сможете найти какой нибудь новый рецепт или идею. ════════════ ☛ Группа ВКонтакте - http://vk.com/gotovimdomasop ☛ Группа в Одноклассники - http://ok.ru/group/55137716928542 ☛ Страница в Facebook - https://www.facebook.com/unsupportedbrowser Рекомендую пройти бесплатное обучение работе на Youtube - http://superpartnerka.biz/shop/go/lynx/p/freeyoutube Моя партнерка AIR - https://my.air.io/#/account/registration?ref=gotovimdoma Хэштеги:

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