Pistachio Bird's Milk Cake(Ptichye Moloko)

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Ingredients:

Cake:

  • 1 egg(50-55g)
  • 30g all purpose flour
  • 20g sugar
  • 5g neutral oil
  • 1/8 tsp baking powder

Souffle:

  • 120g room temperature egg whites* or 12g albumen and 108g water**
  • 200g sugar
  • 20g glucose/corn syrup(can be replaced with 10g of lemon juice)
  • 5g agar agar(900 strength - very important, or the souffle won't set)***
  • 50g water
  • 60g softened butter
  • 30g 100% pistachio paste
  • 35g sweetened condensed milk

Glaze:

  • 80g heavy cream
  • 60g dark chocolate(54%-80%)

Instructions:

Cake:

  1. Preheat oven to 200C.
  2. Whisk together flour and baking powder.
  3. In a different bowl whip egg until pale and ribbony. 
  4. Fold in flour and oil. 
  5. Pour into a 16cm cake ring.
  6. Bake for 10-15 minutes until a toothpick comes out clean.
  7. Remove cake from cake ring and let cool fully.

Souffle:

  1. Using a hand mixer beat the butter until white in color and fluffy. This may take up to 15 minutes.
  2. With the mixer on, slowly stream in the condensed milk and then pistachio paste. 
  3. Make a syrup by combining agar agar, sugar, glucose and water in a thick bottomed saucepan. Stirring occasionally bring it to a simmer. Let the mixture cook to 108-110C.
  4. While your syrup is reaching the temperature whip your egg whites to soft peaks. 
  5. When the syrup reaches desired temperature, with the mixer on, slowly stream in the syrup into to the egg whites. The mass should increase in volume and become thicker. Continue whipping until stiff peaks.
  6. Add in the butter mixture in three additions. The mixture will decrease in volume.
  7. Quickly pour your souffle on top of the cake.
  8. Let set in the fridge for at least 3 hours.
  9. Demould your cake by heating the outside of the cake ring with a heat gun/blowtorch/hair dryer.

Glaze:

  1. Melt the chocolate. Heat the heavy cream to 50C.
  2. Use an immersion blender to emulsify them into a ganache.
  3. Cool it down to a desired consistency. Spread over the top of the cake.
  4. Let the glaze set in the fridge.

Notes:

* Agar agar sets at 40C, so if you use cold egg whites the syrup will cool down too rapidly. You won't be able to achieve stiff peaks and your cake won't set correctly.
**Egg Whites can be replaced with albumen(dried egg white) and lukewarm water.
***Agar has different strengths(e.g 800, 900, 1200) this recipe is calculated using 900 agar. The bigger the number the stronger the agar. If your agar has a different strength you will need to increase or decrease the amount by the coefficient found by dividing the higher strength by the lower. E.g, If your agar strength is 1200 to find the coefficient you would divide 1200 by 900 and then decrease the amount of agar by said coefficient. 
Some brands(Kotanyi is one of them) add mix-ins (e.g dextrose, maltodextrin, sugar) to agar - these agars will not work, since it is impossible to know the strength of them.


 

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