- Gelatin (sachet) - 3 pieces
- Milk - 1.5 cups (a quarter cup - in the glaze, the rest - in the bird's milk itself)
- Sugar - 1,5 cups
- Sour Cream - 450 Grams
- Whipped Cream - 450 Grams
- Cocoa powder - 5 items. spoons
- Cold water - 1 glass
We take a small saucepan, mix milk in it and 2 bags of gelatin. We put on medium heat and slowly beat until steam comes off the mass. To a boil, in no case do not bring - remove from the fire you need earlier, as soon as the steam. Sprinkle the glass form 11 with 13 oils (or a special non-stick aerosol, sold in stores). In a bowl, at medium speed, whisk 1 cup sugar, sour cream and whipped cream. Whisk until smooth. Do not stop whipping, gradually introduce a warm milk mixture into the mass. The resulting mass is distributed as precisely as possible in a glass form. The top needs to be leveled as carefully as possible. Then put the form in the refrigerator and cool it. Take a small saucepan, mix it with cocoa powder, the remaining sugar and a bag of gelatin. There we add the remaining milk and cold water. Beat whisk. We put the saucepan on medium heat and, stirring constantly, bring to a boil. The mixture should be perfectly smooth, so do not stop stirring for a second. The resulting chocolate mixture is cooled to room temperature, and then evenly distributed over a slightly solidified white mass in our glass form. If you get an ideal smooth mass, it will spread evenly over the surface, and the cake will turn out to be beautiful. We put the form in the refrigerator for at least five hours, or better - at night. At the end of this period, the bird's milk will be ready. Bon Appetit! :)
Servings: 8