"Bird's milk" (cake) according to GOST: recipe, composition and cooking features. The easiest and fastest bird's milk cake recipe (with video) Cooking bird's milk cake according to GOST

I love to delve into old notebooks and culinary magazines, in which our mothers and grandmothers wrote down recipes. There will always be something interesting there - for example, this recipe for the Bird's Milk cake. At first I doubted whether it was worth preparing the famous masterpiece at home, because our family does not like soufflé. But my curiosity got the better of me - and this gentle handsome man appeared at our table.

The taste of homemade "Bird" is much better than that of a purchased dessert! The cake turns out creamy-tender, more airy. In addition, in the homemade cake, you yourself choose chocolate for ganache. If you don't like bitter, substitute milk. The sponge cake can be made as thick or thin as you like. These little things affect the taste.

What do we need

for the biscuit crust:

egg yolks - 7 pcs.
granulated sugar - 150 g
melted butter (50 g)
vanilla extract - 1 tsp
baking powder - 1 tsp
flour - 130 g (may take more or less, depending on the density of the flour)

for the soufflé:

egg whites - 7 pcs.
gelatin - 20 g (I use dr.oetker gelatin)
granulated sugar - 200 g
salt - 0.5 tsp
butter - 170 g
condensed milk - 250 g
lemon juice - 1 tsp

for the chocolate ganache:

chocolate (can be bitter, milky, to your taste) - 50 g
heavy cream - 180 g
butter - 30 g

How to make a cake "Bird's milk" at home

First, let's prepare the biscuit cake. You can bake any biscuit according to your favorite recipe. It can be, or any other. I decided to try a new biscuit on yolks, since in this recipe there are “extra” 7 yolks. In order not to freeze anything, I used all the yolks.

So, carefully separate the yolks from the whites so that not a drop of the yolk gets into the whites. Now various devices are sold for separating eggs into proteins and yolks, you can resort to their help. I separate the old fashioned way, breaking the shell with a knife, lowering the protein into a bowl, rolling the yolk from one part of the shell to another.

Now we put the proteins aside, they will be useful to us for making soufflé. And start beating the yolks with a mixer. First, set a low speed, gradually increasing. You need to beat very well so that the yolk mass noticeably increases in volume, becomes light and fluffy. Only after that you can pour granulated sugar (150 g) in a thin stream. So that the hand does not break and the whole glass does not get enough sleep at once, you can put it next to the bowl and add a new portion with a tablespoon.

The dough for a biscuit is kneaded very quickly, so immediately turn on the oven to warm up to 180 C.

To shade the sweet taste, 0.5 tsp can be added to the biscuit dough. salt. Don't worry, you won't feel the salt in the finished cake. This amount of salt will only balance the taste, making it richer and more interesting.

If you have vanilla extract, add 1 tsp. Vanilla flavors our dessert, making it truly delicious! If vanilla extract is not available, substitute vanilla sakha (11 g).

Now pour the melted butter (50 g) into the dough. The butter must be cold when it is added to the batter so that the yolks do not curdle. You can melt the butter in short pulses in the microwave (20-30 seconds each), or on the stove. Thanks to the butter in the composition, the biscuit will be moist and juicy (just like).

Sift flour (130 g) and baking powder (1 tsp) and mix.

Sift the dry ingredients again, now into the bowl with the dough. Do not add all the flour at once, sift in parts. In order for the biscuit to rise well and be airy, it is important not to shift the flour. Depending on the humidity in the room, the flour can be more or less dense. Therefore, focus on the consistency of the dough, and not on the amount of flour in grams.

Stir very gently, lifting from the bottom up. We must not lose air in the dough, so as not to lose the lightness of the biscuit.

We send the biscuit to the preheated oven to bake for 30-40 minutes at 180 C.

The baking time for each oven is different. Do not open the cabinet door for the first 30 minutes so that the dough does not settle. Then you can slightly open the oven and touch the center with your fingertips, if the biscuit crust “springs”, the dough does not fall through, then the biscuit is ready. If the dents remain for a long time and do not return to their original shape, then additional time is required for baking. You can pierce with a wooden stick to see if it comes out dry. If there are no wet crumbs from the dough on the stick, then everything is fine, you can take out the biscuit.

Before pouring the biscuit dough into the mold, I put a sheet of parchment on the bottom, cutting it around the circumference to fit the mold. I did not grease the sides of the form with anything (purposefully). If you decide to butter the sides, be sure to dust the top with flour to prevent the dough from slipping as it rises in the oven. It is important. You can not lubricate at all, as I did this time.

To make the biscuit tender and juicy, after it has cooled, wrap it in cling film and refrigerate for 2-3 hours (ideally, it is better to bake the biscuit cake in advance and keep it in the refrigerator overnight). Fully wrapped in film, the biscuit is saturated with moisture from the inside, and in the dessert it will not need to be soaked. In addition, after standing, the biscuit does not crumble when cutting.

How to make a soufflé for the "Bird's Milk" cake

To prepare the soufflé, soak gelatin (20 g) in cold water. I use dr.oetker gelatin like the one in the photo.

This is gelatin in powder, I am completely satisfied with its quality: it does not require soaking for 40 minutes, as happens with other manufacturers. Literally 10-15 minutes after adding water, gelatin can already be used in the recipe. I soak gelatin at the rate of 1 to 6, that is, for 1 tbsp. l. gelatin add 6 tbsp. water.

Proteins (7 pcs) begin to beat first at a low mixer speed, then increasing it to maximum. You will see how the proteins will turn into a lush gentle foam, significantly increasing in volume.

As soon as the protein foam becomes elastic, you can start adding sugar (200 g) in small portions. Our task is to prevent the grains of sugar from sinking to the bottom, otherwise it will be difficult to raise them from there. Sugar should dissolve in proteins, turning them into a thick mass that can hold its shape.

When a clear mark remains from the whisks of the mixer, you can add 1 tsp. lemon juice.

In a separate bowl, beat the butter until white (170 g). You need to take it out of the refrigerator in advance and let it warm up well. When the oil brightens, add condensed milk (250 g) in a thin stream. Use only quality milk that you are sure of. If there is Rogachev condensed milk on the shelves of your store, feel free to buy it - it is thick, the taste and color are real.

In a separate article, I talked in detail about how to cook. You can read about the nuances of cooking there, although there is nothing complicated: beat soft butter, then add condensed milk in small portions, beat again until smooth.

If you want to decorate the cake with beautiful cream inscriptions, set aside 2 tbsp. spoons.

Add whipped egg whites to the finished butter cream, mix gently with a spatula. In the photo, only a third of the proteins, in the final version, the proteins completely cover the oil cream, they are three times more in mass.

We transfer the swollen gelatin to a small saucepan (preferably with a thick bottom), put it on the stove (on the smallest fire and bring it to a liquid state with constant stirring. Now the most important thing is to heat, but not overheat the gelatin (at temperatures above 60 C, it will lose its properties If you have a confectionery thermometer, use it as a safety net.Pour the heated gelatin with constant stirring into the soufflé base.

We collect homemade cake "Bird's milk"

For the Bird's Milk cake, I cut off only the top of the biscuit to trim the cake. But you are guided by personal preferences. If you want a very thin layer of biscuit in the cake, you can cut it into two cakes, pack one and put it in the freezer, and use the other for the cake. You can cut it into two parts and alternate with layers of soufflé - it will turn out original and beautiful.

To assemble the cake, I use a split mold with a diameter of 26 cm. I put a biscuit cake on the bottom, then pour the cream for the soufflé.

You can cut off the edges of the biscuit so that it becomes a little smaller than the shape in diameter, in this case, in the finished cake, the cake will not peek out from under the soufflé layer.

We send the cake to the refrigerator for 2-3 hours (this is the minimum time for the cake to “grab”.

We take out a well-frozen cake from the refrigerator, draw a long knife around the circumference to make it easier to remove the cake. We unfasten the form, freeing from the sides.

The result is a souffle cake on a biscuit basis, with a total height of 4-5 cm. You may have other sizes, which are determined by the diameter of the mold.

Chocolate icing for the cake "Bird's milk"

The final decoration of the iconic cake is impossible without chocolate icing. To prepare it, take 50 g of chocolate, 180 g of heavy cream and 30 g of butter. Heat cream over low heat until hot. Break the chocolate pieces into small pieces and add to the hot cream. Stir. Then send the softened butter, also stir. Butter adds shine to the chocolate glaze.

Before applying the icing on the cake, cool it a little (up to 40-50 ° C). Then use a spoon to pour over the cake.

You can smooth it with a spatula so that the icing does not flow over the edges. I really like it when dessert is decorated with chocolate smudges, so I always use this appetizing technique.

On the cake, you can make inscriptions using a pastry bag and light cream, which we set aside in advance. You can decorate with curls or inscriptions from melted white chocolate.

Bird's milk on agar-agar (according to GOST).

Hello my dear girls and boys!

So the long-awaited X-hour has come. Today I will tell you how I made Bird's milk cake at home. True, it was a long time ago, but I hope I remember all the nuances.

The recipe is actually very easy and quick.

If you have ever cooked marshmallows, then you will understand that here the essence is the same, only with the addition of biscuit and chocolate icing.

And since you've been waiting for this recipe for so long, let's get started right away.

I can only say that Bird's milk was and remains my favorite cake. Although after the collapse of the Soviet Union, I didn’t seem to try the store-bought Bird’s Milk and waited a long time for agar-agar to appear on the free market in order to cook it myself. A few years ago my dream came true! According to this recipe, the cake turns out exactly like the GOST Bird's Milk of our esteemed grandfather Guralnik.

Bird's milk recipe at home

For cakes:

butter, softened - 100 gr.
sugar - 100 gr.
vanilla sugar - 10 gr.
eggs, room temperature - 2 pcs.
flour - 150 gr.
baking powder - 1 tsp

For the soufflé:

butter, softened - 150 gr.
condensed milk - 70 gr.
egg whites, room temperature - 200 gr. (≈6 pcs.)
citric acid or salt - 1 pinch
sugar - 400 gr.
water - 140 gr.
agar-agar - 8 gr.
lemon juice - a few drops

For chocolate glaze:

dark chocolate - 75 gr
butter - 50 gr.

* for a mold with a diameter of 26 cm

First of all, let's prepare the cakes

They are prepared by analogy with cupcake dough.

We heat the oven to 210ºС.
Beat butter with sugar and vanilla sugar with a mixer until fluffy.
Continuing to beat, add eggs one at a time until a homogeneous mass is formed.
Mix flour with baking powder and pour into the oil mixture, mix briefly with a spatula until the components are combined. The dough will be thick and sticky.
We divide the dough into 2 equal parts and spread it on 2 sheets of cling film, wrap it and form 2 balls directly in the film.
Then, on 2 sheets of parchment, we draw a pencil around the form in which we will prepare the cake in order to bake cakes corresponding to the size of the form.
We shift the dough to the center of the circle so that it is between the parchment and the film.
On top of the film with a rolling pin, we roll out a circle of the required size from the dough and adjust it with our hands under the drawn rim.
Remove the film, transfer the cake to a baking sheet and bake for 6-7 minutes, until lightly blushed.
While the first cake is baking, prepare the second and also bake.

I suggest cutting off the uneven edges of the biscuit and making them slightly smaller than the size of the mold so that the dough does not “peep out” from the soufflé in the finished cake.

While the cakes are cooling, let's start the soufflé

In a deep saucepan, pour agar-agar with cold water (140 gr.) And leave to swell for several hours.
We cover the detachable baking dish with a sheet of parchment (so that later it is convenient to drag the cake onto a plate), grease the sides with oil and sprinkle with powdered sugar, shake off the remaining powder.
We put one cake on the bottom of the form and set aside. We keep the second ready.
Beat soft butter with a mixer until white air cream (10 minutes).
Continuing to beat, we introduce condensed milk, adding 1 tablespoon at a time and carefully working with a mixer after each serving.
We put the proteins in a planetary or stationary mixer, throw a pinch of citric acid or salt and start beating at medium speed.
Immediately after we set the egg whites to beat, put the saucepan with agar-agar on moderate heat and, with constant stirring with a spoon, bring the mixture until the agar-agar is completely dissolved.
Increase the egg whites mixer speed to high.

Everything here must be done quickly while the whites are whipping, because the syrup and meringue must be ready at the same time.
If the whites whip into a stable meringue before the syrup is cooked, reduce the mixer speed to medium speed.
Add sugar to a saucepan with agar-agar and, gently stirring, bring to a boil: as soon as the sugar dissolves and before the syrup boils, we take a glass of water and wash off the sugar crystals from the walls of the saucepan with a brush.
After boiling, stop stirring and bring the syrup to 108-110ºС. Before the syrup reaches the desired temperature, we introduce a few drops of lemon juice.
Without ceasing to beat the whites at medium speed, immediately pour the syrup in a thin stream between the whisk and the mixer bowl.
Beat for 1-2 minutes and when the soufflé has increased significantly in volume, we introduce an emulsion of butter and condensed milk, adding one spoon at a time.

Here, too, you can’t stay too long, because as soon as the soufflé cools to a temperature of 40ºС, the agar-agar will harden.
After the introduction of the oil emulsion, the soufflé will become more liquid. Beat for another 1-2 minutes at medium speed.
Pour half of the soufflé into the prepared form, put the second cake on top and pour the second half of the soufflé.
We put the cake in the refrigerator for half an hour so that the soufflé grabs.

Let's do the frosting

In a small saucepan over low heat, melt the chopped chocolate with butter while constantly stirring with a spatula.
The resulting icing immediately pour Bird's milk and spread with a spatula over the entire surface.
Place the cake back in the fridge for a maximum of 30 minutes to allow the frosting to harden slightly.
Very slowly and carefully (otherwise the soufflé may crack), we push the sides of the mold apart, remove and put the cake back in the refrigerator until it is finally fixed. 30 minutes will be enough.
I made the inscription with melted white chocolate.

So, thanks to your efforts, another cult Soviet cake Bird's milk appeared on our blog.

The recipe is complicated only at first glance. And this is because of the many nuances with the preparation of soufflé. In fact, everything is done very quickly.

Ask all questions in the comments, do not be shy. We will decide together.

Kiss everyone.

Good luck, love and patience.

Classic cake "Bird's milk" according to GOST at home

The well-known and beloved dessert is Bird's milk cake. Even in Soviet times, whole queues lined up behind him, and the recipe was kept in strict secrecy. Yes, and where without a secret ingredient, which at that time was used only in the food industry and was not available to ordinary mortals. At home, the cake was prepared with both gelatin and semolina, but the soufflé was very different from the original. Well, that main secret ingredient is agar-agar, and today it can be found in large supermarkets and spice sellers in the market. The most correct cake "Bird's milk" is prepared in accordance with GOST. But unfortunately, the cake according to this recipe turns out to be cloyingly sweet. Believe me, I have tried these recipes on myself, it is impossible to eat. And so I want to offer you a recipe according to GOST, but already recalculated for a smaller amount of sugar. At the same time, the bird's milk soufflé turns out to be just as tender and airy. If you are not indifferent to all kinds of cakes, see our other ones.

Ingredients:

for the crust:

6 yolks;
0.5 st. Sahara;
1 tsp baking powder for dough;
100 g butter;
1 st. flour.

for the soufflé:

6 proteins;
380 g of sugar;
120 ml of water;
10 g of agar-agar;
50 g of condensed milk;
150 g of good butter;
1/3 tsp citric acid.

for glaze:

100 g dark dark chocolate;
75 g butter;
20 g of powdered sugar.

Bird's milk cake recipe at home

Before cooking: leave all the butter to soften at room temperature. We put the oven to warm up to 200 degrees. A little tip: it is advisable to use a detachable baking dish, so it will be easier to get the finished cake.

Cooking cake layers "Bird's milk"

1. Soak agar-agar in cold water for 2-4 hours.

2. Cooking biscuit cakes. Break the eggs, separate the yolks from the whites. We cover the proteins and put them in the refrigerator, we will need them for the soufflé. We put the yolks in a deep bowl, pour 0.5 tbsp. Sahara.

3. Beat with a mixer for 3 minutes.

4. Add butter at room temperature, add flour and baking powder for dough.

5. Mix until smooth. When the flour is mixed with the egg mass, you can beat with a mixer for another minute to make the dough fluffier.

6. Lubricate the baking dish with a small amount of vegetable or butter so that the biscuit cake does not burn and well behind the form.

7. We move the dough into the mold, level it and send it to the oven preheated to 200 degrees for 15 minutes.

8. We cool the finished biscuit, remove it from the mold.

9. Cut into 2 cakes.

Cooking soufflé "Bird's milk"

10. We shift the butter at room temperature into a deep bowl, add condensed milk here.

11. Beat with a mixer into a fluffy mass.

12. Pour water with agar-agar into a saucepan and put on medium heat. Stir until the agar-agar is completely dissolved, it starts to boil very quickly.

13. Pour sugar.

14. Mix thoroughly until the sugar is completely dissolved (important!), until the mixture begins to boil. When the mixture boils, pour in 1/3 tsp. citric acid. You can’t overdo it with citric acid, otherwise the soufflé may not freeze. Bring to a temperature of 110 degrees and turn off the fire.

15. Pour the egg whites into a deep bowl, add a pinch of salt and beat until stable peaks (see how to beat the whites correctly). Proteins need to be beaten quickly until the syrup has cooled. For convenience, you can immediately prepare the mixer and whisks, and pour the whites into the largest bowl for whipping (in which we will later prepare all the soufflé) and put in the refrigerator.

16. Pour the freshly cooked sugar syrup with agar-agar in a thin stream, without stopping to beat with a mixer at maximum speed. The protein mass will increase significantly in volume and become denser. Then slow down and beat for another 2 minutes like an Italian meringue.

17. Add butter with condensed milk in small portions, without ceasing to beat at low speed. The mass will settle slightly and become more liquid, but at the same time many bubbles should remain in it.

18. Sprinkle the baking dish with powdered sugar so that the finished cake can be easily removed.

19. Place 1 cake on the bottom of the mold. Pour out half of the soufflé.

20. Carefully place the second cake on top.

21. Fill with the remaining soufflé.

22. Level the top with a spoon. Place in the refrigerator until the soufflé is completely set.

23. Properly cooked souffle freezes quickly, from 20 to 40 minutes. But it is better not to risk it and leave the cake in the refrigerator for an hour.

25. When the souffle hardens, you can start preparing chocolate icing for the cake. Put 75 g of softened butter, 100 g of dark chocolate, 20 g of powdered sugar in a strong glass dish.

26. We put in a saucepan in a water bath, turn on a low fire.

27. Stir until the chocolate is completely dissolved. The icing should not boil; 40-50 degrees is enough to dissolve the chocolate.

28. Pour the cake with chocolate icing. Place in the refrigerator until the frosting is completely set.

29. We take out the finished cake from the refrigerator. Carefully remove the form.

30. Pour boiling water over a large knife, cut the cake.

The most delicious cake "Bird's milk" is ready! Bon appetit!

Bird's milk cake is one of the favorite desserts of both the times of the Soviet Union and modern Russia. Still, interesting cakes, either shortbread, or muffin, and an amazing creamy soufflé.

Of course, there are many recipes for this delicacy, but today we will analyze the classic GOST recipe. It has both its advantages and its disadvantages. Of the advantages, one can note its rich creamy taste with vanilla notes and a very dense texture of the soufflé. Due to this texture, it can be transported quite calmly and not be afraid that the cake will lose its shape. Of the disadvantages - this is a huge amount of sugar and butter in the recipe, yes yes! But, we don’t eat such cakes every day, and for a holiday or for the New Year, it’s quite possible to make an exception and treat yourself to a piece, especially since it tastes really divine.

I will try to paint the recipe for the Bird's Milk cake step by step so that you do not have any questions or ambiguities. If you have additional questions, I will always answer them. What I would like to note in advance, unfortunately, without agar-agar, you will not be able to make the same soufflé. If you can’t find this ingredient in any way, then you need to make a completely different soufflé based on gelatin. Agar-agar also differs in its strength, for some manufacturers it is rather weak, for others it is much stronger. If you are not sure about your agar-agar, then I recommend checking it the day before.

Be sure to use only the highest quality ingredients in the recipe, do not save on yourself, especially since this is a birthday cake! Use only 82% fat butter, condensed milk is the best, no “Condensed milk”, the taste suffers greatly from this!

Additionally, you will need a split mold and acetate film for perfect barrels. Although it can not be used if you do not suffer from a fad called “”)))

In the decor, I used chocolate feathers to support the name of the cake, but working with chocolate is not at all for beginners. You can make yourself a small cornet and draw a pattern with chocolate directly on the frozen icing.

The recipe is designed for a cake with a diameter of 20 cm and a height of 5.5-6 cm.

When I decided to bake "Bird's Milk", then, of course, I scrolled through the Internet. My God! Perhaps no cake can boast of so many "real" and "correct" recipes. Starting from a cake of seventeen eggs and ending from memory, apparently rewritten by the journalist, the "original" recipe of Guralnik. In general, a terrible thing. In no 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 confectioner from the Prague restaurant. Again, a lot of speculation. A typical example: Guralnik made a revolution using agar, but no one used agar in the confectionery industry, only gelatin. I'll tell you right now - it's nonsense. The confectioner borrowed the recipe from the factory, processing it into a more delicate, cake soufflé. And gelatin, just, was not used in our industry, since it loses its properties when heated. Agar was produced quite a lot, and not only soufflés were made with it, but also creams, the same Charlotte or protein.

By the way, the souffle was a guest, and it is part of 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 ordered books.

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

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

In general, the souffle is very easy to prepare, and (with 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 finished sugar syrup, cooling it down a bit. Though I haven't tried it myself.

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

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

Glaze:
75g chocolate
50g butter

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

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

Add flour and knead the dough.

Spread in two circles around the diameter of the mold.

Bake at 230C for 10 minutes. If the cakes are too big - cut immediately. Cool without removing from paper.

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

Butter and condensed milk for cream should be at room temperature. Whisk them until creamy, add the vanilla extract and set aside (not in the fridge).

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

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

Spend a test on the thread - tear off the spatula from the surface of the syrup, a thin thread will be pulled behind it. This means the syrup is ready.

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

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

Beat until stiff.

Stir in the butter and condensed milk by turning the mixer on low speed. Once mixed, the soufflé is ready.
Pour half of the soufflé into the crust...

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

Melt chocolate with butter and pour frosting over cake. Let it freeze.

Draw a picture if necessary.

Run a knife around the edge of the cake and open the shape. 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 more dense, viscous, and not even a soufflé at all, but the taste is the same! Only in the boiled syrup it will be necessary to add half a teaspoon of citric acid and boil to 117C (soft ball, details about it in the lipstick recipe). Pour the proteins with syrup, cool to 30-36C and stir in the butter-condensed cream so that it does not melt. By the way, I like this much more!
Who cares, the technology of making a cake with gelatin.