Bird's milk

Ingredients for 1 servings:

• 6 egg whites
• 6 egg yolks
• 4 tbsp water, hot
• 160 g sugar
• 1 packet of vanilla sugar
• 150 g flour
• 60 g cornstarch
• 2 tsp baking powder
• 6 egg whites
• 150 g sugar
• 1 pack of gelatin, ground
• 150 g butter
• 1 can condensed milk, sweetened (Milkmaid), approx. 400 g
• 2 tsp lemon juice
• 1 pack of cake icing (chocolate glaze)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

cake

Beat the egg whites with half the amount of sugar until very stiff peaks form. Chill. Beat the egg yolks with the remaining sugar, vanilla sugar, and water until very foamy. Mix the flour, cornstarch, and baking powder, sift over the foam mixture, and fold in. Add the egg whites and fold in. Pour the sponge mixture into a springform pan, smooth it out, and bake immediately. Bake at 160°C (convection oven) for approx. 30-35 minutes. For the filling, let the gelatine swell according to the package instructions. Then dissolve the gelatine in 100 ml of hot water. Add 100 g of sugar and the lemon juice. Heat until the sugar is dissolved. Beat 50 g of sugar with the egg whites. Add the hot sugar-gelatin mixture to the beaten egg whites. Chill in the refrigerator for approx. 30 minutes. Cream the butter with the sweetened condensed milk. Then slowly fold the egg white mixture into the buttercream. Caution! The cream will be runny. Don’t worry, it’s meant to be. Refrigerate the cream for about 2 hours until it sets (the consistency of whipped cream). Cut the cooled sponge cake in half. Place the bottom layer in the cake ring. Spread the cooled cream on top. Place the second layer on top. Cover with chocolate glaze. Let it rest overnight in the refrigerator. A bit time-consuming, but worth the effort.