Bird's Milk Cake

Ingredients

8 eggs

1 cup sugar

10 g vanilla sugar

1 cup flour

For the Bird's Milk Cake:

8 egg whites

1.5 cups powdered sugar

50 g gelatin

20 tbsp water

For the frosting:

5 egg whites

1 cup powdered sugar

20 g gelatin

Optional:

3 packages of jelly

Banana

Fruit

Sponge cake: Beat the egg whites with a mixer until stiff, white foam forms, gradually adding sugar and vanilla sugar. When the sugar has completely dissolved and is no longer noticeable, add the yolks and beat with a mixer until smooth. Then add 1 cup of flour and gently mix with a spoon (not a mixer!).

 Place the mixture into a greased and floured springform pan, filling it 1/3 full. Bake in the oven at 180°C for 35-40 minutes.

For the Bird's Milk cake: Beat 8 egg whites until stiff peaks form. While whisking, gradually add the powdered sugar. Place the gelatin in a bowl and add 20 tablespoons of water (to allow it to bloom). Once the gelatin has bloomed, heat it in a double boiler until completely dissolved, strain it through a sieve, and add it to the whipped egg whites.

Before preparing the cake, line the sponge cake pan with foil. Top the sponge cake with diced bananas, canned fruit (drained), seasonal fruit, and the Bird's Milk cake. Smooth the surface and refrigerate the cake.

 Jelly: Prepare as directed on the package, but reduce the amount of water by half (you'll need 3 packages). Cool the jelly. When the bird's milk has set, spoon 1/3 of the jelly onto it and refrigerate the cake until the jelly has completely set, then add the remaining jelly.

When everything has set completely, remove the foil and remove the cake from the springform pan. Decorate with meringue cream, to which you can add a little gelatin. Prepare the cream in the same way as the bird's milk. Decorate the cake and refrigerate.

Enjoy!