For the sponge cake base:
- 3 Large eggs
- 1/2 cup of sugar
- 1/2 teaspoon of baking powder
- 1/2 cup of unbleached all purpose flour
For the Birds Milk:
- 1 cup water
- 2 teaspoons of agar agar
- 4 cups of powdered sugar
- 1/4 teaspoon of dry vanilla
- 3 egg whites (room temperature)
- 3 ounces of lemon flavored jello
- 2 Tablespoon of water
- 1/2 cup sugar
- 3 Tablespoons of milk (I used 2%)
- 3 egg yolks from large eggs
- 1/2 cup of unsalted butter (1 stick) Softened
- 1 cup of chocolate chips
- 1/2 cup of heavy whipping cream
- Pre heat your oven to 350F.
- Butter up a 9″ round cake form.
- In a stand mixer beat together 3 Large eggs and 1/2 cup of sugar, until pale and well blended.
- Lower the speed to the lowest, add in 1/2 teaspoon of baking powder and 1/2 cup of flour.
- With the help of a spatula transfer the batter to the prepared cake pan.
- Bake for 25 minutes. Set a side to cool down.
- Combine a 3oz package of lemon flavored jello with 2 Tablespoons of water. Microwave for 30 seconds. (if you want you could also warm it up on the stove for a healthier way) Set a side till ready to use.
- In a stand mixer on high, beat 3 egg whites from large eggs. Add in 1/4 teaspoon of dry vanilla. Keep beating until you will combine the other ingredients together.
- On the stove, in a medium sized pot combine 1 cup of water and 2 teaspoons of agar agar on medium heat, bring to a boil.
- Add in 4 cups of powdered sugar, whisk together and boil for exactly 6 minutes (no less – no more). Take off heat and quickly do the next two steps.
- Into the the egg whites add the jello mix. Keep mixing.
- With the mixer still beating pour in the sugar powder syrup. Mix together for 3 minutes.
- In the same size cake pan that you used for the base transfer this birds milk mousse. (mine was 9″ round cake pan)
- Refrigerate for 45 minutes. Meanwhile you can make the cream:
- On the stove or the microwave bring to a boil 1/2 cup of sugar, 3 Tablespoon of milk and 3 egg yolk from large eggs.
- Place in the refrigerator to cool down.
- After it completely cools down (30 minutes) beat with 1/2 cup of softened unsalted butter. Using a hand mixer.
- Spread the butter cream on the cake base you made first.
- Gently take out the bird’s milk mousse from the form and place it on top of the butter cream.
- Place it back into the refrigerator until the ganache is ready.
- Important! The white bird’s milk mousse needs to be completely cooled down in order to pour the ganache over, otherwise your cake will melt.
- For the ganache recipe I used 1/2 of the following recipe. http://imagecooking.com/2014/10/28/3-minutes-ganache/
- Spread the ganache all over the cake.
- Keep in refrigerator until ready to serve.
Products I used in this recipe: