Bird's Milk Cake(Ptichye Moloko)

Ingredients:

Cake:

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

Souffle:

• 100g room temperature egg whites or 10g albumin and 90g water
• 200g white sugar
• 60g water
• 5g agar agar(strength 900)
• 75g room temperature butter
• 35g sweetened condensed milk

Glaze:

• 60g dark chocolate(54%-80%)
• 10g refined coconut or neutral oil 

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. Continue whisking until fully emulsified. 
3. Make a syrup by combining agar agar, sugar and water in a thick bottomed saucepan. Stirring occasionally bring it to a simmer. Let the mixture reach 108-110C.
4. While your syrup reaches the correct temperature whip your egg whites to soft peaks. 
5. When the syrup reaches the 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. Place cake layer into an 18cm cake ring.
8. Quickly pour your souffle on top of the cake.
9. Let set in the fridge for at least 3 hours.
10. Demould your cake by heating the outside of the cake ring with a heat gun/blowtorch/hair dryer.

Glaze:

1. Melt the chocolate with oil. 
2. Cool it down to a desired consistency. Spread over the top of the cake.
3. Let the glaze set in the fridge.