Bird’s Milk Torte
For sponge cake layer:
3 large eggs
1/3 cup white granulated sugar
½ cup all purpose flour
½ teaspoon baking powder
For sponge cake: Preheat oven to 350 degrees Fahrenheit. Line an 8-inch round cake pan with parchment paper and set aside. Sift together flour and baking powder. Place eggs and sugar into mixer bowl; whisk on high speed until eggs are thick and pale. Using a fine strainer, slowly dust the flour over the eggs and fold the flour in. Immediately pour cake batter into prepared cake pan. Bake in preheated oven for 14 to 16 minutes, until cake is golden on top. Remove hot cake layer from pan, invert onto cooling rack and remove parchment paper.
For soufflé:
2 tablespoons agar gelatin
½ cup cold water
1 cup sugar
¾ cup butter at room temperature
¾ cup sweetened condensed milk
6 large egg whites
½ teaspoon cream of tarter
For Soufflé:
1. Soak agar gelatin in ½ cup cold water for 30 minutes.
2. Whisk together in mixer bowl the butter and sweetened condensed milk until light and fluffy. Keep at room temperature.
3. Place agar and water mixture into small saucepan and bring to simmer over medium heat, stirring frequently. Add sugar gradually, letting it absorb after each addition. Bring back to a simmer and at cook for additional 2 minutes or until mixture reaches 180F.
4. Meanwhile, whisk egg whites with cream of tartar until stiff peaks form; carefully add the prepared syrup. Gradually add the butter/condensed milk mixture.
For chocolate glaze:
6 ounces semi-sweet chocolate
1 cup heavy cream
1. Place chocolate into small saucepan and melt over low heat until smooth. Let it cool for about 10 minutes at room temperature before glazing cake.
2. Place cake onto wire rack, then pour chocolate over. Garnish with white chocolate and fruit if desired.
For filling:
½ cup raspberry preserves
½ cup rose wine