Strawberry Souffle Cake recipe // Russian cake "Bird's Milk" recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can add a unique flavor.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative for setting.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with unique flavor.

Prepare the sponge cake by whisking together egg yolks and sugar until pale.

Add vanilla sugar, flour, baking powder, corn starch, salt, vegetable oil, and hot water to the yolk mixture and mix well.

Pour the batter into a greased and floured 18 cm (7 inch) ring mold.

Bake in a preheated oven at 180°C (356°F) for 10-15 minutes until a toothpick comes out clean.

For the syrup, combine water and sugar in a saucepan, add agar-agar, and cook until it reaches 110°C, boiling for 4-5 minutes on medium heat.

For the souffle, beat butter and condensed milk together until creamy.

In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form, then gradually add sugar and vanilla sugar.

Fold the egg whites into the butter mixture gently.

Add in the whole strawberries and pour the souffle over the cooled sponge cake.

For the strawberry layer, combine strawberries, sugar, pectin, and gelatin in a saucepan and heat until dissolved.

Pour the strawberry layer over the souffle and refrigerate until set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens