Bird's Milk Cake

1. 1 Eggspack 10 pcs ≈ $1.89 0.5 pcs
2. 2 Sugar 24 g
3. 3 Wheat flour 8 g
4. 4 Gelatin 3 g
5. 5 Butterpack 180 g ≈ $1.60 18 g
6. 6 Sweetened condensed milkpack 380 g ≈ $2.50 18 g
7. 7 Dark chocolatepack 90 g ≈ $2.50 12 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Whisk half the eggs¹ with sugar and a pinch of salt for 4–5 minutes, then fold in flour.

2. Spread the batter thinly in a pan and bake for 10–12 minutes at 350°F (180°C) until a skewer comes out dry. Cool completely.

3. Bloom gelatin in cold water for 10 minutes. Warm with a portion of sugar over low heat until dissolved—do not boil.

4. Cream softened butter⁵ with sweetened⁶ condensed milk until smooth.

5. Whip the remaining egg whites with the rest of the sugar to stiff peaks. Slowly drizzle in the warm gelatin and whip for 2 more minutes.

6. Gently fold the egg white mixture into the buttercream⁵, spread over the cooled sponge, and refrigerate for 4 hours until the soufflé sets.

7. Melt dark⁷ chocolate with a little butter⁵, pour over the cake as a glaze, and chill for 20 minutes until set.