Bird’s milk

You will need:

For the cake:
2 package gelatin (8 g)
1 Cup milk
1 Cup sugar
450 g sour cream
450 g of chilled whipped cream
vegetable oil for greasing the form

For the glaze:
5 tablespoons cocoa powder
5 tablespoons sugar
1 package gelatin (8 g)
5 tablespoons milk
1 Cup cold water

Preparation:

1. In a small saucepan, combine 2 bags of gelatin with 1 Cup milk. Put over a medium heat and whisk when the milk will steam – remove from heat (do not boil!). Set aside to cool.

2. Lubricate the glass uniform size 20×30 cm with vegetable oil. In the bowl of an electric mixer on medium speed, beat 1 Cup sugar, sour cream and cream until all is well mixed.

3. Continuing to whisk, slowly add the warm milk mixture.

4. Immediately pour into prepared baking dish. Smooth the surface as evenly as possibly. Cover and place in the refrigerator.

5. For the glaze in a small saucepan, combine cocoa powder, sugar and gelatin. Whisking, pour the water and milk. Put over a medium heat and bring to a boil, stirring constantly. The mixture should become uniform and smooth. Set the glaze aside and allow to cool for 1 hour.

6. Slowly pour the chocolate glaze on cream base. Refrigerate at least 5 hours.

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