“…но какие ж они были вкусные, те лимонные. Наша школа была буквально метрах в 200 от хлебзавода, они к нам попадали чуть ли не тёплыми. И вот тебе 12 [лет], у тебя в обеих руках по пирожному, сейчас ты будешь от уха до уха в белковом креме…”
Bird’s Milk is a confectionary and a cake known and loved all over Eastern Europe. There are different versions and different recipes in every country. As a cake, it’s mostly a white, rich souffle between a thin layer of delicate sponge on the bottom (or two thin layers of sponge) and a chocolate glaze on top. One generation passes recipes to the next for decades now. As the name suggests, it’s a delicacy compared to something from a fairy tale.
This meringue roll is barely sweet, very moist, highly delicate — an entertaining combination of silky meringue and dense cream with sparks of tart raspberries and crunchy hazelnuts.
This is one of my old, before-culinary-school recipes. I was tweaking some rhubarb cake recipes six years ago, and this one was my final ever since. It came to my mind again a few days ago when I saw beautiful bright pink, glossy rhubarb stalks at Central Market. I tend to improve either proportions or techniques when revisiting recipes from the past. This cake escaped any changes at all. It doesn’t require any pro equipment or special skills, very easy to make, just follow the steps.
This is the easiest, lightest, and the most impressive dessert to make and eat with no guilt! Because it’s made of bubbles and bubbles and bubbles…
Billions and billions of bubbles!
When life is bubbable
The whole world is loveable
Endurable and beauriful