Ingredients: |
Ingredients: Egg White Only Chocolate Cake Ingredients:
1 c. egg whites (about 10)
1 1/4 c. granulated sugar
1/2 c. all-purpose flour
3 tbsp. cocoa powder
Ingredients for the Egg Yolk Custard Buttercream:
10 egg yolks
¾ c. sugar
¾ c. whole milk
3 sticks unsalted butter, room temperature
1 tbsp. vanilla extract
Chocolate Ganache
¼ c. hot cream
¼ c. semi-sweet chopped chocolate or chocolate chips
Equipment to use (affiliate links)
Electric mixer
Two 9 inch round baking pans
9 inch round pre-cut parchment circles, or you can cut out the circles out yourself out of parchment paper
Baking Cake Strips
Pastry Bags
Any kind of Closed Star Tip
Any kind of cake board or serving plate
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Directions: |
Directions:1.Measure out all ingredients with a kitchen scale. Line two 8 inch round baking pans with foil or parchment paper. Put the wet baking strips, if you have them, around the baking pans. Heat oven to 350ºF with the baking rack in the middle.
2.Add egg whites to an absolutely grease free, thoroughly cleaned large bowl and start whipping on high until foamy, about 30 seconds.
3.While continuing to whip gradually add the sugar then continue to whip for 7 minutes-10 minutes.
4.Set a fine sieve over the bowl with whipped egg whites, add 120 grams of all-purpose flour and 40 grams of cocoa powder and sift. Now carefully fold the sifted mixture and meringue together until almost no streaks of dry mixture appear. You do not want to over fold, so that the cake does not come out dense.
5.Divide the batter between two baking pans and bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Do not open the oven sooner than 17-18 minutes into the baking, or it will deflate.
6.Remove from the oven and allow to cool in the pan for about 5 minutes, loosen the cake from the sides of the pan with a thin knife, then very carefully invert onto a cooling rack and remove the parchment or foil off the cake. Allow to completely cool.
How to make the Egg Yolk Custard Buttercream:
1.In a saucepan combine ¾ cups sugar and 10 egg yolks and whisk together.
2.Now add ¾ cups milk and whisk until combined.
3.Cook over medium heat, constantly stirring, just until thickened. You should be able to dip a spoon into the custard, then swipe your finger through the custard and the line should not flood back with the custard. Do not boil/overcook or the custard will curdle and egg yolks will separate, rendering it useless. If this happens, you will have to start over.
4.Allow the custard to cool to room temperature. You can set the pan into a sink with cold water to speed up this process.
5.Whip the butter in a bowl of a mixer for about 5-7 minutes, stopping to scrape the bottom of the bowl several times throughout. You know the butter is whipped to the proper consistency when it looks very fluffy and very pale in color.
6.Add the cooled to room temperature Egg Yolk Custard and 1 tablespoon vanilla extract in two additions, whipping after each.
Assemble the Bird's Milk Cake (Ptiche Moloko Cake):
1.Reserve about 1.5 cups of frosting for frosting the outside of the cake, set aside.
2.Put a dab of frosting onto a serving platter (don't mind the one I am using on pictures, I transferred it to a serving carton later).
3.Cut each cake layer horizontally into two equal layers with a long serrated knife.
4.Place the bottom of the first layer onto the platter and press to adhere. Layer with ⅓ of the Egg Yolk Custard Buttercream, evening it out with an offset spatula. Repeat with the remaining layers and buttercream, finishing with the bottom side of the second cake layer up.
5.Use the reserved frosting to cover the cake in a thin layer of buttercream, still leaving some (about ¾ cup) for decorating.
Make Chocolate Ganache:
1.Combine ¼ cup hot cream with ¼ cup chopped chocolate or chocolate chips and leave for 1-2 minutes. Stir until smooth.
2.Pour on top of the cake and with the spatula spread it around until it drizzles down the sides of the cake.
Decorate:
1.Fit a pastry bag or a Ziploc bag with a snipped end with a star piping tip. Fill the bag with the reserved ¾ cup buttercream. Pipe 5 large stars in on the side of the cake like shown on the picture, then in between the large ones pipe about 12 smaller stars, followed by 8 even smaller stars.
2.Now dust some cocoa powder on top of the piped stars.
3.If you have a couple chocolate covered coffee beans, put a couple of them inside the largest piped stars.
4.This particular cake does not need any time to allow for mending of flavors, but it is good to leave it for about 1-2 hours in the fridge for all the layers to stick together and make it easier to cut.
Serving Suggestion:
1.According to your preference you will either want to leave it out to come to room temperature before serving, or serve it cold from the fridge. I like it better cold.
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