Bird’s Milk Cake

Method

1. 01

   Step 1: Soak the agar

   Cover the agar with the cold water in a small saucepan and leave for at least 30 minutes. Take the soufflé butter and the condensed milk out early so they reach room temperature.

2. 02

   Step 2: Bake the base

   Heat the oven to 180°C (350°F). Beat the soft butter with the sugar and vanilla for 2–3 minutes, beat in the eggs one at a time, then fold in the flour and baking powder. Spread thinly in a 24 cm springform with a paper-lined base and bake for 18–20 minutes until golden. Cool, close the springform ring around the base again and line the sides with a strip of baking paper.

3. 03

   Step 3: Beat the butter base

   Beat the soft butter for 3 minutes until almost white, then pour in the condensed milk in a thin stream and beat until smooth. Leave at room temperature.

4. 04

   Step 4: Cook the syrup

   Bring the agar and water to the boil, stirring, and simmer for 1–2 minutes until no grains remain. Add the sugar, stir to dissolve and boil without stirring to 110°C (230°F), 5–7 minutes. Without a thermometer: a drop pressed between wet fingertips should stretch into a thin thread.

5. 05

   Step 5: Whip whites with syrup

   While the syrup cooks, whisk the egg whites with the citric acid to stiff peaks. With the mixer running, pour the hot syrup down the side of the bowl in a thin stream and keep whisking for 3–4 minutes, until thick, white and glossy.

6. 06

   Step 6: Finish the soufflé

   Lower the speed and add the butter mixture a spoonful at a time, beating only until smooth, 30–60 seconds. Pour straight onto the base and level it, as agar starts to set at around 40°C (104°F). Chill for 30 minutes until the surface is firm.

7. 07

   Step 7: Glaze and chill

   Melt the chocolate with the butter over a water bath and let it cool until just warm so it doesn't melt the soufflé. Pour over the cake and tilt the tin to spread it. Chill for at least 3 hours, then run a hot knife around the edge and remove the ring and paper.