Lean cake "Bird's milk" on aquafaba

Category: Confectionery
Lean cake Bird's milk on aquafaba

Ingredients

Biscuit base
premium wheat flour 100 g
starch 5 gr.
baking powder 3 gr.
sugar 5о gr.
vegetable oil b / s 40 gr.
carbonated water 100 ml.
salt chips.
vangil taste
Soufflé on aquafaba
aquafaba 150 ml.
sugar 70 + 80 gr.
water 200 ml.
agar (I have strength 1200) 9 gr.
lemon juice 1 tbsp. l.
vanilla flavor taste
citrus flavor taste
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dark chocolate (glaze) without milk 100 g
vegetable oil b / s 1 tbsp. l.
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shape d 20

Cooking method

Lean cake Bird's milk on aquafaba
Mix flour with salt and baking powder. Sift. Add all other ingredients and stir until smooth. The dough is fluid consistency.
Lean cake Bird's milk on aquafaba
Transfer the dough into a mold, flatten.
Lean cake Bird's milk on aquafaba
Bake in an oven preheated to 180 degrees for 20 minutes. Get it. Allow the cake to cool until warm. Free from the form. Cool completely.
Lean cake Bird's milk on aquafaba
Pour the aquafaba into the mixer bowl. The bowl must be clean and dry. Gradually adding sugar (70 grams), beat, as we beat the protein. At the end of whipping, add juice and flavorings.
Lean cake Bird's milk on aquafaba
Pour the agar over with cold water. Put on fire. Boil. Add sugar. Bring the temperature of the syrup to 103-104 degrees over low heat. Agar may caramelize slightly. If it turns out to bring the syrup to a higher temperature, then bring it up. Remove from heat. Allow large bubbles to settle.
Lean cake Bird's milk on aquafaba
Without stopping whipping the aquafaba, pour in the syrup in a thin stream. We try not to get on the whisk. The mass will be similar to marshmallow.
Lean cake Bird's milk on aquafaba
Lay the sides of the form with foil. Put in the biscuit. Spread out the soufflé quickly, leveling. Let the soufflé cool and refrigerate for a couple of hours.
Lean cake Bird's milk on aquafaba
Melt black dairy-free chocolate or confectionery icing with one tablespoon of vegetable oil. Take out the cake and glaze. Send to the refrigerator until the glaze hardens.
Lean cake Bird's milk on aquafaba
Lean cake Bird's milk on aquafaba
Cooking is not difficult. Fasting is delicious. The main thing is to do it with love and not eat each other!

Note

The recipe was spied on the channel "Easy to cook in the kitchen with Lyudmila". I had to redo the souffle. Here are my proportions.
About aquafaba. Best of all, aquafaba is whipped from canned chickpeas and beans. Aquafaba made from chickpeas at home is also perfectly whipped. The liquid from under the canned peas whips well, but not so dense and voluminous, longer in time. No foreign smell or taste is felt.
About agar. Do not neglect to pre-boil the agar with water. It is better to pre-soak the agar. The result with this scheme is much better. My agar is very strong. If your agar is weaker, then its amount in the recipe can be increased to 12-14 grams.
Now about the cake itself. He's great. I baked it three times. Everyone ate: fasting and not. Everyone was delighted. The soufflé is very tender. The taste is reminiscent of the candy of the same name. The cake cooks very quickly and is eaten just as quickly. Recommend!

Fotina
ang-kay, Angela, cool!!
marina-mm
Angela, class!
For a family holiday will have to be done. Everything seems to be clear and accessible.
Rita
Full delight !!!
I have to do it, I just cooked the chickpeas!
Gala
What a delicately fragile fluffy!
tatyana1
Great recipe, very elegant cake design!
kavmins
Angela, the cake is a real miracle airy, it's amazing that it's also lean! I must try to do it, maybe you can beat it with a blender ... thank you very much
Madison
Angela, thank you very much for sharing interesting culinary discoveries
With your light hand, I learned about aquafaba

Another Angeline Aquafaba recipe:
https://Mcooker-enn.tomathouse.com/in...topic=530476.0#msg3308954


And now I have a question.
How to boil chickpeas correctly (water to bean ratio, amount of salt, cooking time) so that the resulting aquafaba whips well?

I've been looking at chickpeas for a long time; now there is a reason to get to know him better

Lilac
Gorgeous recipe! Tell me, can berry puree be added to soufflé? Or is it better not to spoil the original tenderness?
zoyaaa
Angela, today I cooked beans, I want to try, the soufflé looks very beautiful and appetizing, beat the broth for a long time?
ang-kay
Girls, thank you all for your interest in the recipe. I hope someone will cook and the result will please.
Quote: Madison
How to cook chickpeas properly
Madison, it is necessary that the water only covers it. Or then drain the broth and boil it down. The best results are obtained when legumes are cooked in a pressure cooker under pressure. But it turns out well in a saucepan. You need to cook for a long time over low heat. Do not salt. Legumes cook poorly with salt. They remain tough for a long time.
Quote: Lilac
Tell me, can berry puree be added to soufflé?
Anya, if I tried, by analogy with this recipe Would take away the lemon juice and increase the amount of sugar and agar.
Quote: zoyaaa
beat the broth for a long time?
You can't guess here. The peas whipped for a long time. Chickpeas with beans, like regular protein. Immediately set to beat and boil the syrup. I hope your bean infusion is thick. If not, then boil it. More. If you start whisking, and bubbles do not form immediately, as in ordinary protein, then you can not continue.

And more marshmallow recipes.

Lilac
Angela, thank you very much for your answer. On the weekend I will definitely try to cook in two versions. Then I will unsubscribe.
zoyaaa
Angela, thanks, as always, clearly and to the point.
ang-kay
Quote: Lilac
unsubscribe.
I will wait. Very interesting)
Rita
ang-kay, Angel, and what is your cake diameter? My shape is clearly wider. Probably, it will be necessary to make more dough, otherwise, I'm afraid, the pancake will turn out instead of the cake.
marina-mm
Quote: ang-kay
shape d 20
Rita, in the recipe under the ingredients.
Rita
Marina, thank you! I missed it.
marina-mm
Rita, it happens, bring a cake, we will admire.
zoyaaa
Angela, I overcame my fear of a new method of making soufflé, I won't provide a photo, there are drawbacks, I used a decoction of red beans, it whipped up perfectly, but the soufflé is lower than yours and denser, but I think it's in agar, probably old, and possibly in syrup, I measured the temperature, the syrup was cooked for a long time, I could not overcome 100 grams, when the caramel color began to appear, I did not measure the temp, gradually added it.I realized that it's not so scary to start as it seemed, I will continue to experiment, thanks.
ang-kay
Zoya, that's great! I also have half the soufflé on the pea water. How does it taste?
Quote: zoyaaa
caramel color, did not measure temp, gradually added.
I did everything right. I didn't measure the second time. She poured it too.
Quote: zoyaaa
and more dense
Not scary. It is still tender. For the first time I did the tightest. This is not from agar, I think, just a soufflé of less airiness. Do you understand what I wanted to say?
zoyaaa
Yes, Angela, of course, liked the taste, added lim juice and orange flavor, it turned out to be an orange soufflé with sourness without a bean flavor.
Nataja
How does it taste? looks like bird milk?
ang-kay
Quote: ang-kay
The soufflé is very tender. The taste is reminiscent of the candy of the same name.
Rita
ang-kayThank you again! I made a cake! There were some surprises! Mineral water turned out to be with mint, so the taste of the biscuit is strange. But the biscuit itself is soft and tender. The agar was probably too strong for me, because the soufflé froze already when shifting. And the ladle, where the agar was cooked, barely pulled away from it. I am ashamed to show this "miracle of culinary art", therefore without a photo, but with great gratitude! Delicious and tender!
zoyaaa
Yesterday I prepared a soufflé from a decoction of white beans, or the concentration of the decoction was higher, which most likely, or depends on the beans, whipped up unexpectedly quickly and the volume of the finished souffle pleased me, thank you again. The daughter watches with delight as the nondescript liquid turns into a lush mass. Yesterday she said, "It's magic, baby."
ang-kay
Quote: Rita
I made a cake
I'm glad I liked the cake in the end. Imagine that in the source where I saw this, the author has 14 grams of agar, 50 grams of water, but he says that it is possible to increase up to 100 grams and cook it up to 110 degrees. I wonder how it goes wrong? Yes, and a decoction of 125 grams.
Quote: zoyaaa
the liquid turns into a fluffy mass. Yesterday she said, "It's magic, baby."
That's for sure. I don’t understand how this is possible. And yes, each liquid is whipped differently.
oksanapinchuk
We do not have agar-agar, can we use gelatin and how much?
ang-kay
oksanapinchuk, for this particular LAST recipe there is no. How much to put gelatin did not think. You need to calculate the amount of ingredients specifically for your gelatin.
marina-mm
Angela, but I didn’t quite make a cake, I didn’t bake a biscuit, I just covered the souffle with chocolate. No photo, view not for display but very tasty. Gulped down dessert quickly by adding blueberries.
Used a decoction of chickpeas. The chocolate compensated 99% for the sweetness. Thanks for the recipe
ang-kay
Marina, to your health!

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