Airy soufflé, fluffy base and delicate chocolate glaze are combined in this Bird's milk cake. It tastes tender, fluffy and heavenly delicious. It is vegan, but can more than keep up with the original, both in taste and appearance. According to this recipe, you can make the Russian soufflé cake yourself in a vegan version without much effort.
Course Dessert
Cuisine Russian
Cook Time 1 hourhour
Cooling time 2 hourshours
Servings 9
Equipment
Ø 20 cm large baking pan
Ingredients
for the cake base
100mlsparkling mineral water
50gsugar
45mlvegetable oil
100gflour
5gcornstarch
3gbaking powder
vanilla
vegetable oil for greasing the baking pan
for the soufflé
125mlaquafaba(drained water from jarred or canned chickpeas)
100gcoconut creamroom-warm (top layer settled in coconut milk from a can)
50gvegan sweetened condensed milkroom-warm
250gsugar
100mlwater
approx. 7gagar agar(gel strength 900 for me)
1/5tspcitric acidfood grade
for the chocolate glaze
80gdark chocolatevegan
2tspvegetable oil
Instructions
Preparation of the cake base
Line the bottom of the springform pan with baking paper and grease the sides with vegetable oil.
Mix flour, sugar, cornstarch and baking powder in a mixing bowl.
Add mineral water, vegetable oil and vanilla and mix briefly to form a thick batter.
Pour the batter into the baking pan and bake it in a preheated oven at 180 °C top and bottom heat for about 15 minutes. Let the cake base cool down a bit in the baking pan first, then take it out and let it cool down completely.
Line the bottom and the sides of the same springform pan with baking paper and put the cake base back into the baking pan.
Preparation of the soufflé
Whip coconut cream and vegan sweetened condensed milk for 2-3 minutes until creamy.
Add aquafaba and citric acid to a large mixing bowl and whip until stiff vegan egg whites form.
Add parallel water, sugar, and agar agar to a saucepan and bring to a boil over medium heat, stirring constantly so that the sugar dissolves before it reaches a boil. Then simmer the sugar syrup for 3 minutes, stirring occasionally.
Immediately add the hot sugar syrup to the vegan egg whites in a thin stream, continuing to beat it as you go. Then beat the mixture until stiff, about 2 minutes.
Add the coconut cream mixture in portions and whip it briefly until it is homogeneous, no longer stiff, but slightly more liquid.
Spread the soufflé quickly on the cake base in the springform pan and let it set in the refrigerator for about 1 hour.
Preparation of the chocolate glaze
Melt dark chocolate together with vegetable oil and let the chocolate glaze cool down a bit.
Spread the chocolate glaze on the soufflé in the springform pan and chill the Bird's milk cake for another 1 hour.
Notes
If you don't want a coconut flavor in the cake, you can use vegan margarine for the soufflé instead of coconut cream.
The amount of agar agar given may vary, depending on what gel strength the agar agar is. If the soufflé does not set, try using a larger amount of agar agar next time.
Vanilla for the batter can be vanilla sugar, vanilla powder, vanilla extract or vanilla bean.
Note the detailed tips and tricks for making the vegan Bird's milk cake at the top of the post.