In the late 70s, the Bird's Milk cake suddenly became the most popular cake in the USSR overnight. From the very morning, dozens of people gathered at the Prague restaurant who wanted to buy it. In those years, the recipe was kept in the strictest confidence, but today anyone can prepare that legendary “Bird's Milk” cake, which today can hardly be found in stores.

History of creation

The Bird's Milk cake saw the light of day thanks to the legendary pastry chef of the Prague restaurant, Vladimir Guralnik. He literally revolutionized the world of cooking because he started using agar-agar, and no one had used it in this area before. Today, agar-agar is very widespread in cooking; for example, newfangled molecular cuisine is impossible without the use of agar-agar.

Cakes for cake "Bird's milk"

The classic cake crust was invented by Guralnik himself. Today it is used less and less, but has not been completely forgotten. The classic crust is very similar to cake dough and is prepared according to almost the same recipe. For the Bird's Milk cake, you need to prepare two layers of dough. For one layer you will need (for a mold with a diameter of more than 26 cm):

• 100 grams of sugar;
• 100 grams of melted butter;
• 2 eggs;
• 150 grams of sifted flour;
• vanilla to taste.

In order to prepare the crust, you need:

1. Cream melted butter and sugar. In order for the butter to melt thoroughly and become soft, it must be taken out of the refrigerator 2 hours before cooking. If you don't have two hours, you can cut the butter into very small pieces and leave it on the board for 10 minutes. During this time it will have time to melt slightly. Beat butter and sugar with a mixer at medium speed.
2. Add vanilla and eggs to the mixture, beat until done.
3. Add the sifted flour, beat for 2-3 minutes, and then knead with a spoon until tender.

The dough is ready! Now you need to spoon it in and put it in an oven preheated to 230 degrees. Bake for 8-10 minutes.

Recipe for Bird's Milk cake according to GOST

After you have prepared the cakes, you can start preparing the Bird's Milk cake itself. According to GOST, the cake takes about 2 hours to prepare. To make the soufflé, you will need the following ingredients:

• 2 egg whites;
• 4 grams of agar-agar soaked in 150 ml of water;
• 450 grams of sugar;
• 1 teaspoon citric acid;
• 200 grams of butter;
• 150 grams of condensed milk (boiled can also be used);
• vanilla to taste.

It is extremely difficult to prepare a soufflé correctly the first time, because the Bird's Milk cake has many pitfalls. The classic recipe according to GOST involves soaking agar-agar and then heating it to a certain temperature. To prepare the soufflé you need:

1. Beat butter and condensed milk, add vanillin.
2. The agar-agar water must be left for several hours. Then, in a thick-bottomed saucepan, bring the agar-agar and water to a boil, constantly stirring thoroughly with a spatula. You need to boil for a minute, then add all the sugar and start stirring. Over medium heat, bring sugar with water and agar to a boil; as soon as the mass doubles, remove from heat. If there is a thread behind the spatula, the syrup is ready.
3. Leave the syrup for 10-15 minutes.
4. Beat the whites in a deep bowl, add citric acid and beat for another 5 minutes.
5. Pour the syrup into the bowl in a thin stream, whisking constantly. After adding all the syrup, the mass should increase several times in volume. You need to beat the soufflé until very thick.
6. Add whipped butter and condensed milk to the soufflé (step 1), beat for several minutes.

Then place one cake layer in a springform cake pan. Pour half the soufflé, place another layer on top, pour the other half of the soufflé. Place Bird's Milk in the refrigerator to harden for several hours. The cake according to GOST is ready!

Recipe with gelatin

Cake "Bird's milk" according to GOST with gelatin is more popular today, since it is quite difficult to find agar-agar. But with gelatin, the cake is completely different from the one that was once prepared in the Prague restaurant. It will rather resemble candy.

To make a cake with gelatin, you can use the recipe for agar, but replace it with 20 grams of gelatin. It should also be soaked for several hours in 150 ml of water.

It is worth considering that a cake with gelatin takes several hours longer to harden than with agar-agar.

Recipe with vodka

According to GOST, Bird's Milk cake with vodka is not particularly popular today, but it turns out very tasty.

Ingredients for soufflé:

• low-fat cottage cheese - 250 g;
• eggs - 3 pcs.;
• vanilla - to taste;
• Grated zest of 1 lemon;
• cherry vodka - 30 ml;
• sugar - 80 g;
• fresh cherries - 20 pcs.;

In order to prepare the soufflé, you need:

1. Beat low-fat cottage cheese, egg yolks, vanilla.
2. Add grated lemon zest and cherry vodka. Mix everything thoroughly.
3. Beat the egg whites in another bowl, add sugar. Add the egg whites and sugar to the curd mixture a little at a time and beat thoroughly.
4. Remove the pits from the vishu. You can cut the cherries in half.
5. Fill the springform pan with the resulting soufflé and add the cherries. Place in an oven preheated to 220 degrees for 25 minutes.

There is also an unusual recipe for Bird's Milk cake. The cake according to GOST is ready! When serving the soufflé, you can top it with cherry or

Colored cake with three layers

The "Bird's Milk" cake (GOST USSR) was originally a classic white cake. Today, both confectioners and housewives are trying to change recipes and introduce something new. For example, it has become fashionable to prepare Bird's Milk with three layers instead of two or one. To do this, use three different colors of soufflé. The soufflé prepared according to the classic recipe is laid out in three cups, and gel food coloring is added to each. The cake turns out to be very interesting in appearance, but the taste remains almost unchanged, except that there is a little more dough.

How to decorate

Chocolate glaze was most often used to decorate the Bird's Milk cake according to GOST. I didn’t know either mastic, marzipan, or marshmallow. But today, grocery and confectionery stores offer a huge number of decorations for confectionery products. Therefore, even a homemade cake can look like a restaurant one.

• Decoration with chocolate icing and marshmallows. Heat 190ml cream and sugar in a saucepan until the sugar is completely dissolved. Remove from heat, add dark or milk chocolate chips, and then stir until the chocolate is liquefied. Add 30-40 grams of butter, stir for a few more minutes. Leave the glaze to cool for 5 minutes, pour the glaze over the cake. Place in the refrigerator for 15 minutes and sprinkle small marshmallows on top. Place in the refrigerator until completely frozen.

• Decorating the cake with fondant. Mastic today is quite widely used in confectionery. After all, you can mold anything from it! 1 kg of white mastic can cost about 300-400 rubles. To cover a cake with a diameter of 26-28 cm with a thin layer (it needs to be rolled out quite thinly so that it does not spoil the taste of the cake) you will need about 400-700 grams. The mastic can be painted or you can buy it already colored. Cakes with this coating are usually decorated with edible glitter and sprinkles. In order to glue them, you need to use a special confectionery glue.

When decorating a cake, it is important to use your imagination. You can get inspired by pictures from culinary magazines, books, etc.

When I finally decided to bake Bird’s Milk, I, of course, looked through the Internet. My God! Perhaps no cake can boast so many “real” and “correct” recipes. Starting from a seventeen-egg cake and ending with Guralnik’s “original” recipe from memory, apparently rewritten by a journalist. In general, it's a terrible thing. Without in any way wanting to offend the authors of the recipes, I nevertheless want to note that the correct recipes were also found.
Story. The cake was invented by Vladimir Guralnik, a pastry chef from the Prague restaurant. Again, there is a lot of speculation. A typical example: Guralnik made a revolution by using agar, but in the confectionery industry no one used agar, only gelatin. I’ll say right away - it’s nonsense. The pastry chef borrowed the recipe from the factory, processing it into a more delicate, cake soufflé. Gelatin, however, was not used in our industry, since it loses its properties when heated. They produced quite a lot of agar, and not only soufflés were made with it, but also creams, such as “Charlotte” or protein.

By the way, the soufflé was sponsored, and it is included in several cakes according to GOST. But pay attention - it was “Bird's Milk” that became the favorite cake of many sweet lovers and, I would say, a kind of symbol of the then cake industry. The souffle recipe can be found in reference books, the cake recipe is more rare, but I was lucky - I still found it in one of the dozen books I ordered.

About technology. Whipped egg whites brewed with agar-molasses-sugar syrup are used as the basis for the soufflé. It is boiled to a temperature of 117-118C, cooled and the whites are poured in, as when preparing Italian meringue. True, in Italian meringue the syrup is heated to 120C, but in our case, agar at this temperature loses its gelling ability. Since it is almost impossible to get starch syrup (what a Soviet word, alas!), you can replace it with sugar. What will change? Only that the molasses prevented the syrup from sugaring, and without molasses at 118C it quickly crystallizes and, unfortunately, the soufflé can turn out with grains. Therefore, we will only boil to 110C.
By the way, many recipes from the Internet are guilty of just this - molasses was simply crossed out from the list of ingredients, which means it takes longer to boil the syrup, and there is less sugar per protein.
Agar, unlike gelatin, hardens already at 40C. Therefore, butter and condensed milk must be mixed into the whites quickly, without waiting for them to cool, otherwise the structure of the soufflé will be disrupted.

Here I want to say once again that sugar syrups are boiled over medium or high heat, sugar-agar - on medium, and with constant stirring until boiling. The agar must be soaked in warm water in advance, and then boiled until it is completely dissolved. Sugar interferes with the dissolution of the agar, and therefore sugar is added to the already prepared solution.

In general, the soufflé is very simple to prepare, and (if you have agar) you will succeed. In this recipe, agar cannot be replaced with gelatin. If you want to replace it, add the gelatin solution to the prepared sugar syrup, allowing it to cool slightly. Although I haven’t tried to do this myself.

Cakes:
100g butter
100g sugar
2 eggs
140g flour
vanilla extract

Souffle:
2 whites (60g)
460g sugar
140ml water
1\2 tsp. citric acid
4g (2 tsp without a slide) agar
200g butter
100g condensed milk
vanillin or vanilla extract

Glaze:
75g chocolate
50g butter

mold with a diameter of 25cm or more
the extract can be replaced with vanilla sugar, ground into powder

Cakes. The dough is like for a cupcake. Beat butter with fine sugar, add eggs, vanilla and beat until sugar dissolves white.

Add flour and knead the dough.

Spread into two circles around the diameter of the mold.

Bake at 230C for 10 minutes. If the cakes are too big, trim them right away. Cool without removing from the paper.

Place the cooled cake in the mold and start preparing the soufflé.
Soak the agar in 140 ml of water for several hours.

Butter and condensed milk for cream should be at room temperature. Beat them into a cream, add vanilla extract and set aside (not in the refrigerator).

Bring the water and agar to a boil over low heat, stirring thoroughly with a flat spatula so that the agar is completely dissolved and does not burn. Boil for a minute. Add sugar.

Place on medium heat. Bring to a boil while stirring continuously. As soon as the syrup increases in volume and white foam appears, remove from heat.

Test the thread - tear the spatula off the surface of the syrup, a thin thread will follow it. This means the syrup is ready.

Cool the syrup to 80C. Meanwhile, beat the chilled egg whites in a large bowl until a stiff pattern forms on the surface. Add citric acid and beat until thick.

Pour hot syrup into the whites in a thin stream, the mass will greatly increase in volume.

Beat until thick.

Mix the butter with condensed milk, turning the mixer to low speed. Once mixed, the soufflé is ready.
Pour half the soufflé into the cake pan...

Place another layer on top and pour over the soufflé again. Place in the refrigerator to harden for 3-4 hours.

Melt the chocolate with butter and pour the glaze over the cake. Let it harden.

If necessary, apply a drawing.

Run a knife around the edge of the cake and open the pan. Ready!

By the way, what to do if there is no agar? This cake can be made without agar at all, the soufflé will be denser, more viscous, and not even a soufflé at all, but the taste will be the same! Just add half a teaspoon of citric acid to the boiled syrup and boil it to 117C (soft ball, see the lipstick recipe for details). Pour the syrup over the whites, cool to 30-36C and stir in the condensed butter cream so that it does not melt. By the way, I like this much better!
Who cares about the technology for making a cake with gelatin.

Bird's milk cake, according to GOST, is always sickly sweet: on average, a souffle of three proteins contains 100 g of condensed milk and 400-500 g of sugar, even unsweetened tea will not save you: (Let's take the taste into our own hands! Less sugar, more proteins, a little lemon to help the soufflé, all the yolks are in the dough, no gelatin and...
The cake will turn out wonderful, tender, airy and absolutely not cloying.

Cake ingredients

For the test:

• 140 g flour,
• 100 g sugar,
• 100 g softened butter,
• 5 yolks,
• 1/2 tsp. baking powder,
• 1 packet of vanilla sugar.

For the soufflé:
5 proteins,
300 g sugar,
150 ml water,
4 measured tsp. agar (under a knife - absolutely without a slide, this is 8-10 g),
150 g softened butter,
70 g condensed milk at room temperature,
a few drops of lemon juice,
a pinch of salt.
All ingredients for the soufflé must be at the same (room) temperature.

For the glaze:
80 g dark chocolate 70%
50 g butter

The diameter of the cakes is 20 cm, the total diameter of the cake with soufflé is 20-22 cm. We will bake only the dough cakes, the souffle itself without baking.

Recipe for Bird's Milk Cake

1. Prepare the dough. Beat soft butter with sugar and vanilla sugar until light, not too hard.
2. Continuing to beat, gradually add 5 yolks.
3. Then sift the flour and baking powder into the mixture and mix with a spatula or cake dough attachment. Place the dough in the refrigerator for 30-40 minutes.
4. We make cakes. On baking paper we draw two circles of 20 cm for two cake layers. Turn the ink side down so as not to stain the dough, and place the parchment on a baking sheet. Divide the chilled dough into two strictly equal parts, make round cakes and place them on the marked circles. Cover the top with cling film and roll out the dough through it into even circles to the outlined contours. Make sure that the thickness of the circles is the same over the entire area.
5. Baking cakes 8-9 minutes at 210 degrees C until very lightly browned. They should be light.
6. Remove the cakes from the oven and while they are hot, cut them along the bottom of the springform pan or along the plate to an even circle without dark edges. Cool on a wire rack.
7. Place one of the cake layers on a flat surface and place a mold ring with a diameter of 20-22 cm around it.
8. Let's prepare the soufflé. Beat soft butter with condensed milk until fluffy, almost white. Now we beat diligently, thoroughly, for 7-10 minutes. Set the butter mixture aside (not in the refrigerator).
9. Pour the agar into a saucepan and add water, set on medium heat. Stirring constantly, wait for it to completely dissolve and transform from a cloudy liquid into a transparent paste.
10. Pour sugar into the agar and mix thoroughly until the crystals dissolve, but do not let it boil yet. If it almost starts boiling, set it aside, stir, and put it back on the fire. When the sugar has dissolved, carefully wash off all remaining sugar crystals from the walls of the saucepan with a brush, moistening it in water. And now we leave the syrup alone to boil without stirring. After a couple of minutes from the start of boiling, add lemon juice.
11. At the same time, we begin to beat the whites with a pinch of salt. Gradually increase the speed to medium when bubbles appear, and then to maximum once a good foam has formed.
12. Cook the syrup until 110-112 degrees C according to the thermometer or until a string appears on the eye, trailing behind the tip of a knife or fork. By the time the syrup is ready, the whites should just be whipped to stable peaks.
13. Without stopping whipping, pour hot syrup into the whites in a thin stream and beat until a thick, slightly glossy mass is obtained, until the whites are no longer hot, but are still noticeably warm.
14. At this point, add the whipped butter mass and mix the soufflé thoroughly with a spatula or attachment at low speed. The mass will become a little less thick. We act without delay for no more than a couple of minutes, since the agar sets very quickly.
15. Assembling the cake. Place 2/3 of the resulting soufflé in a ring on the first cake layer. Place the second one on top and spread the remaining 1/3 on it. Level the surface and put the cake in the refrigerator for 20 minutes.
16. Preparing the glaze. Melt the chocolate in a saucepan with butter until completely smooth. Pour it into a ring onto the cooled soufflé, distribute it evenly and put the cake back in the refrigerator for a couple of hours to harden the glaze, finally stabilize the soufflé and soak it.

Insanely tender, melt-in-your-mouth Bird's Milk cake is ready. Bon appetit!

I offer a cake in accordance with all the rules of GOST and when prepared at home - it is simply excellent. A bit sweet! But I cut it into rectangular candies and serve with non-sweet tea. Tasty!
CORZHI:
butter (softened) 100g
sugar 100g
egg 2 pcs.
flour (sifted) 140g
vanilla extract
SOUFFLE:
egg whites 60g (2 pcs)
sugar + molasses (or 410g sugar) 310g + 150g
citric acid 1/2 tsp.
agar-agar (Spanish powder) 4g (2 tsp without top)
warm water 150ml
butter (softened) 200g
condensed milk (room temp.) 100g
vanilla extract
CHOCOLATE GLAZE
dark chocolate 75g
butter (softened) 50g

I rely on the recipe from the book by blogger Irina Chadeeva “Baking according to GOST. A taste of our childhood." She has a very correct recipe. That's why I take it as a base.
Cakes:
Set the oven to 200*C. Prepare a mold d 24cm. It’s better to take a detachable pan and line the bottom with baking paper. Real Bird's milk was rectangular in shape. But in reality it's not that important. We take any suitable form.
Beat the butter and sugar until fluffy and creamy, add eggs, one at a time, vanilla extract and beat (not for long!).

Add sifted flour (I add a pinch of baking soda there). Mix with a spatula until smooth. The end result should be a paste-like dough.

Divide the dough into two parts.

You need to bake 2 thin identical cake layers. Bake at 200*C for 10 minutes. It is important not to overbake, otherwise the cakes will be dry and hard. But you need soft cakes. After the cakes are ready. Leave one cake layer in the mold at once. One is nearby.

Souffle:
Soak the agar in warm water for several hours in a small saucepan (1.5 liter ladle).

Bring the water with agar-agar to a boil over medium heat, stirring vigorously. It should dissolve, begin to thicken and foam. Remove from heat. Add sugar, add molasses. Stir and bring to a boil over medium heat, stirring occasionally. The mass will begin to foam and increase. Here's the start of the process.

You need to bring the temperature to 118*C (with molasses). With the option with only sugar - 110*C. It's great to have a caramel thermometer. Comfortable! I noticed that with molasses the syrup boils down faster, and with sugar it takes longer...
This is the end of the process:

Test the thread. When you take a spoon out of the syrup, a thread stretches out behind the spatula and holds its shape well.

Leave the syrup. The syrup should not cool below 80*C. A lower t encourages the agar to thicken...
Now beat the cold whites (3 liter bowl with citric acid, ground into powder (or lemon juice). Until stable peaks. As soon as the whites are whipped, pour in the syrup in a thin stream. The mass becomes fluffy, dense, creamy. Add butter cream with condensed milk and quickly mix into the whites. Do not delay the process, as this may affect the structure of the soufflé. The soufflé mass hardens quickly at 40*C.
Assembly:
The cake has already been placed in the prepared pan. Pour in 1/2 portion of creamy soufflé.

Cover with the second cake layer. Pour in the remaining cream. Cover the mold with film and leave in the refrigerator for 3 hours (for me it hardened in 1 hour). Once the surface becomes hard, pour warm chocolate glaze on top. And put it in the refrigerator again until it hardens.
Chocolate glaze:
Melt the chocolate in a water bath, add butter and stir until smooth and beautiful. Pour the soufflé onto the surface and smooth out the chocolate glaze.
Can be cut into portions and served. Enjoy!

Additions:
About agar-agar and molasses... If the amount of it in the recipe is too large, then we can get a hard soufflé (like marshmallows). So next time you need to reduce the amount of agar.
Starch syrup. I specially ordered starch molasses for this cake. It is like light transparent honey, odorless and without a certain taste, pleasant sweetness, so thick and viscous. I really liked using it...

Soufflé syrup using molasses does not crystallize, unlike simple sugar syrup, which does not often, but is prone to crystallization.
To be honest, I was immediately confused by the amount of sugar in the recipe. It has always been sweet, like bird's milk candy... but GOST is a certain standard. And there the proportions do not change. But still, I added 3 proteins (90g) once and everything turned out great.

A slightly less sweet version of Soufflé with gelatin) and of course this is no longer GOST:
Souffle:
3 protein (90g)
460g sugar
2/3 tsp. citric acid (for proteins)
1/2 tsp. citric acid (for sugar syrup)
20g gelatin powder
75ml cold water
200g butter (softened)
100g condensed milk (room temperature)
vanilla extract

Let the gelatin swell in cold water in a glass. Then heat in the microwave until dissolved.

Beat the butter with condensed milk and vanilla extract (not for long!).

In a 1.5 liter ladle, moisten the sugar with water and add and cook the syrup until it tastes like a soft ball (120*C). During the boiling process, do not stir the syrup with a spoon! This is Italian meringue.

At this time, beat the whites at room temperature in a 3 liter bowl with citric acid, ground into powder (or lemon juice). To sustainability. Once the whites are whipped, pour in the hot syrup in a thin stream. The mass becomes fluffy, dense, and creamy. Add diluted gelatin. The cream should be at room temperature (or 36*C). Now add buttercream with condensed milk. All! The soufflé mixture is ready to assemble the cake.

There is a movie like this:
School waltz. 1977 USSR.
Directed by Pavel Lyubimov.
Moscow schoolchildren Zosya and Gosha have love, but not at all the kind that is usually shown to Soviet viewers, especially if they are the same age as the main characters. Zosya is not going to kill her unborn child, but Gosha was not ready to make a truly masculine decision and leaves his girlfriend alone with the problems that are not childish at all.

An amazing film, a subtle, topical drama - about choosing a path, about people, about the price of love and mutual understanding, simply about the problems of ordinary people. Life. Here, look at the fragment with the cake...

Who has nostalgia for childhood happiness? You can watch this fragment and remember the taste of a scarce cake... After all, many have not even tried it... Our, Soviet Bird's milk, I still don’t understand how anyone could like such a cake?... And if you remember, you had to get it, a whole intrigue of scarcity... That’s probably why it was both sweet and dry, but it was a tasty morsel.
Why do Bird's Milk candies have such a strange name?
Birds are not mammals. The expression “bird's milk” was mentioned in myths, but it was something unprecedented, non-existent in reality, impossible, the limit of desires. “He has everything except bird’s milk...”
But I learned something interesting for me, I don’t know, maybe I’ll discover something new for you... Ornithologists have proven that bird milk still exists, although not in all birds. For example, pigeons, goldfinches, crossbills, emperor penguins, and flamingos have it. True, it is not at all like the cow’s milk we are used to, but rather resembles liquid cottage cheese. These birds feed their chicks for a very short time - no more than a month. So bird milk is very rare in the feathered world.
It is no coincidence that this name, characterizing abundance and well-being, was chosen for the most delicious, delicate and exquisite sweets and cakes with soufflé filling.
“Bird's Milk” is the first cake for which a patent was issued during the existence of the USSR. The authors of the recipe are a group of confectioners led by the head of the confectionery department of the Moscow restaurant “Prague” Vladimir Guralnik - Margarita Golova and Nikolai Panfilov. The application for the invention was filed in September 1980 and in 1982 the formula developers were issued copyright certificate No. 925285, where the production method was registered.

The first experimental batches of “bird milk” were produced starting in 1968 at the Rot-Front factory. But due to the complex technology, the batches were small, and the recipe documentation was not approved by the USSR Ministry of Food Industry.

Bird's milk cake according to Soviet-era GOST is now quite difficult to buy in a store. Therefore, we suggest making it at home. Yes, you will have to work hard, but the result will be very pleasing.

The original recipe for Bird's milk on agar agar, this is the secret of a successful cake, as Guralnik himself admitted - the creator of this famous dessert, as well as the sensational one. The only deviation from the preparation according to GOST that we will make is that we will not add molasses, since it is very difficult to purchase. And so that the syrup does not crystallize, we will heat it to no more than 110 degrees (stock up with a kitchen thermometer). But if you still have the opportunity to buy this scarce ingredient, then simply replace half the amount of sugar in the souffle with it and boil it at 117 degrees, then you will get a one-on-one cake like from the Prague restaurant during the USSR.

The quantity of products is designed for a large cake, so you can use half as much.

So let's get started.

We will need for the cake according to GOST

Biscuit:
Butter – 200 g
Chicken eggs – 4 pieces
Sugar – 200 g
Vanilla extract
Wheat flour – 280 g

Souffle:
Butter – 400 g
Condensed milk – 200 g
Vanilla extract (vanillin)
Agar agar – 8 g
Granulated sugar – 920 g
White from 4 eggs
Citric acid – 1 teaspoon

Glaze:
Dark chocolate – 150 g
Butter – 100 g

Bird's milk cake recipe according to USSR GOST

Biscuit:

1. Beat soft butter at room temperature with sugar until fluffy.
2. Add eggs and vanilla extract (can be replaced with vanilla).
3. Add flour. At the final stage, the dough will be homogeneous, without any inclusions of sugar crystals.
4. Divide the resulting mass into two parts. Using a silicone spatula, spread two circles onto baking paper.
5. At 230 degrees, bake the cakes for 10 minutes in the oven.
6. After removing from the oven, cut out the cakes to the size of your springform pan in which we will make the cake.
7. As soon as the cakes have cooled, place one of them in the mold.

Souffle:

8. Beat soft butter, condensed milk and vanilla extract until fluffy.
9. Soak the agar in water according to the instructions. Heat and wait until it boils, stirring continuously. Cook for just 1 minute at 110 degrees.
10. Add sugar to the agar. As soon as the sugar grains melt, the mass becomes homogeneous, increases in volume and foams, remove from heat.
11. Check for readiness - a spoon removed from the mixture should pull a thin sweet thread with it.
12. Beat the egg whites and citric acid in a separate bowl until stiff peaks form.
13. Without interrupting the whipping, in a thin stream we introduce the agar syrup, cooled to 80 degrees, into the future soufflé. The mixture should greatly increase in volume, become white and dense.
14. Now is the time to add the previously whipped condensed milk and butter. It is best to mix either with a spatula or with a mixer at minimum speed.
15. Place the finished “bird’s milk” on the cake in a springform pan. About half of the total mass. Cover with the second cake layer and press lightly so that the soufflé is distributed evenly. Place the other half of the bird's milk on top of the next cake layer. Flatten the soufflé with a spatula.
16. Place in the refrigerator to harden for 4-5 hours. After which the cake can be freed from the mold (after going along the sides with a knife, separating the frozen soufflé from the metal).

Glaze:

17. Dissolve the butter and chocolate in a water bath, mix into a homogeneous mixture and pour the resulting glaze over the cake.
18. Now you can decorate our Bird's Milk cake according to GOST with arbitrary inscriptions, cream roses and chocolate decor.