Ptashyne Moloko soufflé cake
BackDESCRIPTION OF THE DISH
Delicate sponges and airy soufflé covered with a glossy chocolate icing are the legendary Ptashyne Moloko soufflé cake, the taste of which many of us remember from childhood.
The recipe for this delicious dessert was invented in 1964 in the USSR and kept secret for a long time. So, to try an exclusive novelty, buyers always had to stand in lines. However, even now, when the production of Ptashyne Moloko has become massive, the number of people willing to enjoy such a delicacy is only increasing. After all, this delicate cake tastes great with tea or coffee and is perfect for a holiday table.
Agar-agar is the secret of the perfect Ptashyne Moloko. This vegetable thickener gives the soufflé a special elastic consistency, similar to marshmallows, and, unlike gelatin, allows keeping the dessert without a refrigerator for a long time.
When making soufflé for a cake, make sure you have all the ingredients and tools on hand. Since the mousse hardens in a few minutes at room temperature, you have to act quickly.
Sponges are made of biscuit or shortcrust pastry. The glaze is prepared on the basis of butter, sugar and cocoa or dark chocolate, melting it in a water bath.
Light vanilla mousse, fragrant sponges and icing with a pleasant chocolate bitterness create a harmonious composition that simply melts in your mouth.
Ptashyne Moloko soufflé cake: Traditional Recipe
To make the soufflé airy and porous, but at the same time dense enough, pre-cool egg whites so the cream mass will whip better.
Ingredients
| For sponge cakes: | |
| Khutorok Selianskyi butter, 73 % | 80 g |
| Sugar | 80 g |
| Egg yolks | 3 pcs |
| Flour | 100 g |
| Dough loosener | 0.3 tsp |
| Salt | a pinch |
| Vanilla extract | 1 tsp |
| For soufflé: | |
| Egg whites | 3 pcs |
| Agar-agar | 1 tsp |
| Citric acid | ¼ tsp |
| Water | 270 g |
| Sugar | 430 g |
| Khutorok Selianskyi butter, 73 % | 180 g |
| Condensed milk | 80 g |
| Vanilla extract | 1 tsp |
| For glazing: | |
| Dark chocolate | 70 g |
| Khutorok Selianskyi butter, 73 % | 40 g |
| For decoration: | |
| Dark chocolate | 30 g |
Steps to Make It
Baking the sponges
1. For two sponges with a diameter of 16 cm, beat the butter with sugar and vanilla extract to create a lush light mass.
2. Add three egg yolks one by one, beating the mixture thoroughly each time. The remaining egg whites are placed in the refrigerator in a deep bowl.
3. Sift the flour into a separate bowl, add baking powder and a pinch of salt, mix.
4. Add dry ingredients to the mixture of eggs and butter. Beat with a mixer until smooth.
5. Place a pastry ring with a diameter of 16 cm on parchment. Spread half of the dough, evenly distribute it on the surface.
6. Preheat the oven to 180 °C. Put the dough to bake for 15 minutes. Remove the browned sponge from the oven and allow to cool.
Bake the second sponge the same way.
Making the soufflé
1. Pour 270 g of water into a large pan, add agar-agar. Stir and set aside.
2. In a separate bowl, beat butter and condensed milk, add vanilla extract.
3. Remove egg whites from the refrigerator, add a pinch of citric acid to them.
4. Bring water with agar-agar to a boil, add sugar and cook the syrup for 10–12 minutes, until it makes a thin thread when pulled up with a whisk.
5. Until the syrup reaches the desired consistency and temperature (105–110 °C), beat egg whites to a stable foam.
6. Pour the syrup into the egg whites in a thin stream, continuing to beat them for two minutes. The mass should increase significantly during beating.
7. Now add condensed milk and butter cream to the mixture of egg whites and syrup. Beat with a mixer on low speed. The soufflé is ready.
Making the cake
1. Take a ring to form a cake with a diameter of 18 cm. Put it on a cardboard base. Cover the ring walls with acetate film.
2. Lay the first sponge on the bottom and cover it with half of the amount of the soufflé.
3. Cover the soufflé with the second sponge and pour the rest of the lush white mass. Leave in the refrigerator for two hours.
Making the icing and decorating the cake
1. Melt dark chocolate and butter in a water bath. Stir until smooth.
2. Pour the warm icing on top of the cake and spread evenly over the surface, holding the cake by the base and slowly turning it. Put the cake in the refrigerator for 15 minutes.
3. Break about 30 g of chocolate into pieces and place in a whole pastry bag. Immerse in hot water for a few minutes.
4. Wipe the bag with a dry cloth and cut the tip off. Take the cake out of the fridge and draw random patterns.
Cut a slice and enjoy the fantastically delicate taste of the airy dessert!
