Kinda Bird’s Milk Cake. The whole cake is 239 kcal!
Kinda Bird’s Milk Cake. The whole cake is 239 kcal!
by Beniseed_it
2 Comments
Beniseed_it
So excited to share this recipe! I’ve been struggling with a major sweet tooth lately, and finally came up with the tastiest, most voluminous and satiating dessert I’ve ever made! It’s loosely based on a Russian dessert called Bird’s Milk Cake and is really easy to make. And it’s 239 kcal for the whole massive 8 inch thing!
Base:
1 tbsp water
1.5 tbsp flour (43 kcal)
1 egg (78 kcal)
1/2 tsp baking powder
Salt – tiny pinch
Sweetener – to taste. I used 3 packs of aspartame sweetener.
Mix flour, baking powder, egg yolk, sweetener and water. In a separate bowl, add salt to the egg white and beat until stiff peaks are formed. Then combine with the batter and mix thoroughly (I used a hand mixer on low speed for 10 seconds). Spread batter in the cake pan (don’t forget to use nonstick spray). Bake in the preheated oven for approximately 15 minutes at 360 f.
Once ready, let it cool down to room temperature. Meanwhile, prepare glaze and mousse.
Glaze:
Water 50 ml
2 g cocoa powder (5 kcal)
2 g nonfat dry milk (7 kcal)
4 g gelatin powder (11 kcal)
Optionally, you can add sweetener, coconut flakes, PB2 – whatever tickles your taste buds the right way.
Mix water with cocoa powder, heat in the microwave for 15-20 seconds. Let it cool down. Then add gelatin powder and let it soak for a minute. Add dry milk (and other additives of choice if you fancy any) and mix thoroughly. Heat in the microwave for 15 seconds. The glaze is ready, leave it to cool down a bit – you don’t want to pour hot glaze on the mousse, it will melt it.
Mousse:
70 ml water
7 ml vanilla extract (2 kcal)
1 egg white (25 kcal)
12 g nonfat dry milk (40 kcal)
10 g gelatin powder (28 kcal)
1/8 tsp cream of tartar
Salt – a pinch
Sweetener to taste. I use 6 packs of aspartame sweetener.
Pour 70 ml of water and 7 ml of vanilla extract in a glass. Then add 10 g of gelatin powder and let it soak for a minute. Then add dry nonfat milk and sweetener, and mix. Heat in the microwave for 30 seconds.
In separate dish, beat the egg white with cream of tartar and salt until stiff peaks. Slowly pour gelatin solution with mixer on low. Once poured, change speed to high and keep beating for a couple more minutes. The mousse will become homogenous and gain even more volume.
Now, spread the mousse over the cake base (make sure it’s not hot!) and put it in a freezer for 5 minutes. Then take it out and pour your glaze on top. If needed, you can reheat the glaze in the microwave to make it liquid again, but make sure you don’t make it hot, just warm. Once poured, leave in the fridge for at least 15 minutes.
Done! Happy munching!
thevioletsage
Whoaaaaaa, this looks amazing! Thank you so much for sharing this!!
2 Comments
So excited to share this recipe! I’ve been struggling with a major sweet tooth lately, and finally came up with the tastiest, most voluminous and satiating dessert I’ve ever made! It’s loosely based on a Russian dessert called Bird’s Milk Cake and is really easy to make. And it’s 239 kcal for the whole massive 8 inch thing!
Base:
1 tbsp water
1.5 tbsp flour (43 kcal)
1 egg (78 kcal)
1/2 tsp baking powder
Salt – tiny pinch
Sweetener – to taste. I used 3 packs of aspartame sweetener.
Mix flour, baking powder, egg yolk, sweetener and water. In a separate bowl, add salt to the egg white and beat until stiff peaks are formed. Then combine with the batter and mix thoroughly (I used a hand mixer on low speed for 10 seconds). Spread batter in the cake pan (don’t forget to use nonstick spray). Bake in the preheated oven for approximately 15 minutes at 360 f.
Once ready, let it cool down to room temperature. Meanwhile, prepare glaze and mousse.
Glaze:
Water 50 ml
2 g cocoa powder (5 kcal)
2 g nonfat dry milk (7 kcal)
4 g gelatin powder (11 kcal)
Optionally, you can add sweetener, coconut flakes, PB2 – whatever tickles your taste buds the right way.
Mix water with cocoa powder, heat in the microwave for 15-20 seconds. Let it cool down. Then add gelatin powder and let it soak for a minute. Add dry milk (and other additives of choice if you fancy any) and mix thoroughly. Heat in the microwave for 15 seconds. The glaze is ready, leave it to cool down a bit – you don’t want to pour hot glaze on the mousse, it will melt it.
Mousse:
70 ml water
7 ml vanilla extract (2 kcal)
1 egg white (25 kcal)
12 g nonfat dry milk (40 kcal)
10 g gelatin powder (28 kcal)
1/8 tsp cream of tartar
Salt – a pinch
Sweetener to taste. I use 6 packs of aspartame sweetener.
Pour 70 ml of water and 7 ml of vanilla extract in a glass. Then add 10 g of gelatin powder and let it soak for a minute. Then add dry nonfat milk and sweetener, and mix. Heat in the microwave for 30 seconds.
In separate dish, beat the egg white with cream of tartar and salt until stiff peaks. Slowly pour gelatin solution with mixer on low. Once poured, change speed to high and keep beating for a couple more minutes. The mousse will become homogenous and gain even more volume.
Now, spread the mousse over the cake base (make sure it’s not hot!) and put it in a freezer for 5 minutes. Then take it out and pour your glaze on top. If needed, you can reheat the glaze in the microwave to make it liquid again, but make sure you don’t make it hot, just warm. Once poured, leave in the fridge for at least 15 minutes.
Done! Happy munching!
Whoaaaaaa, this looks amazing! Thank you so much for sharing this!!