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      "body": "This cake comes from Russia. There he is called - Birdie!) The taste of this cake is so incredible \n![IMG_6341.jpg](https://steemitimages.com/DQmT8qPGnBeExM7BNTVpQmw4CRhKbPbQzCGuAkUN8EuUDER/IMG_6341.jpg)![IMG_6910.jpg](https://steemitimages.com/DQmb4YB77Cq7kd59kDcnJCfhBoCn2mJ1DKxPRELDHMBqtmT/IMG_6910.jpg)![IMG_1726.JPG](https://steemitimages.com/DQmNS9s4iwgswepqABFn33srEUSpVGSiQ5ynv5iufLkawUJ/IMG_1726.JPG)![IMG_7134.jpg](https://steemitimages.com/DQmY5z1Kt41YXESLawLCLEyxt29cpFiwrs6bMtJAVBmcCmj/IMG_7134.jpg)![IMG_7402.jpg](https://steemitimages.com/DQmYFJCf64DxLY4hs1WDXs6WBTuWT3EW4fbsmHQ9SnL5mnX/IMG_7402.jpg)![IMG_2199.JPG](https://steemitimages.com/DQmR2u1eLAyLyC9MHW3JRwufEFJtzcDVZ4Yz7jm5CHw9nvC/IMG_2199.JPG)![IMG_2208.JPG](https://steemitimages.com/DQmcSVjW91NUceksKAx68MTNgvvKT2mXZAysAT85b3BnS7P/IMG_2208.JPG)![IMG_9522.jpg](https://steemitimages.com/DQmUqb3mY9Xa5KtPP2J8LtErqbmmSWvp4w1wQpo9JdxWnWz/IMG_9522.jpg)\n\nMethod:\nSponge cake:\n Turn on the oven + 165 fen.\nPrepare a shape with a diameter of 22 cm. Cover the bottom with cooking paper and spray oil.\n4 eggs to beat with 1 glass of sugar (1 cup), the volume should double!!!\nThen gradually add 1 cup of flour. \nPut the dough in a shape and put it in the oven.\nThe resulting biscuit is divided into two parts and soaked in syrup.\nThe first part is put on the bottom of the baking split.\n\nSouffle:\n 20 grams of gelatine  soak in 200 ml of water. \n150 grams of butter beat up to add 100 - 150 g of condensed milk.\nThe most difficult part (the first time) is whipping and preparing the syrup at the same time.\nAnd so proceed)):\n 5 whites from eggs in a lush foam to steady peaks, parallel cook syrup from 250 grams of sugar and 100 ml of water. \nWe cook until the temperature of 1115 -117 degrees Celsius! This is important!\nThen, without ceasing to whisk in a thin trickle, pour the syrup into the whipped whites.\nGently preheat the gelatine, until completely dissolved and pour it continuously whipping into a protein mass.\nReduce the speed of the mixer to a minimum.\nThere also add a cream of butter and condensed milk.\nGently mix everything and pour into a shape with biscuit, cover the second part of the biscuit and put in the refrigerator, for 2 to 3 hours.\nPull the cake out of the shape and cover with chocolate icing.\n\nEnjoy)) with love",
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      "body": "Рецепт этого торта родом из России! В России он очень популярен! Существует классический рецепт этого торта, но в некоторых семьях есть свои секреты и дополнения!\nВ моей семье этот рецепт уже около 40 лет!)Так выглядит классический торт. Вид внутри. Украсить можно на сколько хватает вашей фантазии)\n![IMG_7364.jpg](https://steemitimages.com/DQmfFTMb7MEiUNqmEhoikTcqttws47F3wBeyvrDd1ysSGRP/IMG_7364.jpg)The recipe for this cake comes from Russia! In Russia it is very popular! There is a classic recipe for this cake, but some families have their secrets and additions! Kind inside. You can decorate as much as your imagination suffices)!In my family, this recipe is about 40 years old!)So it looks like a classic cake.!\n\nhttps://steemitimages.com/DQmT15sQn34XVP6mQwFbda2t4jm6Z9hC8b9DvveuPW6mfzY/IMG_5605.jpg\nhttps://steemitimages.com/DQmUKn8AqzcW6KNF7PxDxq8m6Ex5FTHwvKnuvWKGsLFKzog/IMG_6477.jpg\nРецепт :\nТесто : 2 яйца + 1 стакан ( 1 стакан - 250 гр ) взбить + 2 столовые ложки сливочного масла + 2 столовые ложки меда + 1 чайная ложка соды и 0,5 стакана муки. Все взбить и поставить на водяную баню, примерно минут на 10, переодически хорошо перемешивая!\nЗатем снять и дать остыть.\nПока тесто остывает делаем крем.\nКрем : Заварной крем :на 0,5 литра  молока 2 яйца + 1 стакан сахара - взбить + 1 столовая ложка с горкой муки. Все хорошо перемешать, добавить немного молока, чтобы смесь была не  густая и вылить в кипящее молоко непрерывно мешая довести до кипения. Снять + 250 граммов сливочного масла, размешать и отставить охлаждаться.\n             Масляный крем : 250 граммов сливочного масла взбить до бела и постепенно добавить 2/3 банки сгущенного молока. Взбить в пышный крем.\n\n          В охлажденное тесто добавляем постепенно 2,5 - 3 стакана муки, замешивая тесто. Тесто получается очень липким , не бойтесь использовать муку что бы разделить на куски ( где то 5 штук ) и раскатать тесто. \n          Для выпечки я использую противень для пиццы обильно обсыпанный мукой. Выпекать при температуре 165 - 170 градусов (с феном) минут 5 - 6 до золотистого цвета. После охлаждения, с коржей снять муку щеточкой.\n           Собираем торт. На блюдо ложкой кладем слой заварного крема, на него корж. Корж смазываем тонким слоем сливочного крема, затем заварного и так слой за слоем. Верх и бока торта также обмазываем кремом. \nВерх и бока покрываем измельченными остатками от выпекания коржей.\n             С радостью отвечу на все вопросы в создании такого торта!) Как украсить? Как можно максимально обезжирить этот рецепт или сделать его не таким сладким! Наслаждайтесь! \n              С любовью Марта!\n           Recipe:\nDough: 2 eggs + 1 glass (1 glass - 250 gr) beat + 2 tablespoons of butter + 2 tablespoons of honey + 1 teaspoon of soda and 0.5 cups of flour. All shake and put in a water bath, about 10 minutes, periodically mixing well!\nThen remove and allow to cool.\nWhile the dough cools down, we make the cream.\nCream: Custard: 0.5 liters of milk 2 eggs + 1 glass of sugar - whip + 1 tablespoon with a glass of flour. All mix well, add a little milk, so that the mixture was not thick and pour into boiling milk continuously stirring to bring to a boil. Remove + 250grams of butter, stir and set aside to cool.\n            Butter cream: 250 grams of butter whisk to white and gradually add 2/3 cans of condensed milk. Beat into a creamy cream.\n\n          In the cooled dough we add gradually 2.5 - 3 glasses of flour, kneading dough. The dough turns out very sticky, do not be afraid to use flour that would be divided into pieces (where it is 5 pieces) and roll out the dough. For baking, I use a pan for pizza richly sprinkled with flour. Bake at a temperature of 165 - 170 degrees (with a fen) for 5 - 6 minutes until golden. After cooling, remove the flour from the cake with a brush.\n          We're collecting the cake. On the dish with a spoon, put a layer of custard, on it a cake. We apply a thin layer of butter cream, then custard and so layer by layer. The top and sides of the cake are also coated with cream.\nTop and sides covered with crushed residues from baking cakes.\n              With pleasure I will answer all questions in creating such a cake!) How to decorate? As much as possible to degrease this recipe or make it not so sweet! Enjoy!\n               With love of Marta!",
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      "body": "Рецепт этого торта родом из России! В России он очень популярен! Существует классический рецепт этого торта, но в некоторых семьях есть свои секреты и дополнения!\nВ моей семье этот рецепт уже около 40 лет!)Так выглядит классический торт. Вид внутри. Украсить можно на сколько хватает вашей фантазии)\n![IMG_7364.jpg](https://steemitimages.com/DQmfFTMb7MEiUNqmEhoikTcqttws47F3wBeyvrDd1ysSGRP/IMG_7364.jpg)The recipe for this cake comes from Russia! In Russia it is very popular! There is a classic recipe for this cake, but some families have their secrets and additions! Kind inside. You can decorate as much as your imagination suffices)!In my family, this recipe is about 40 years old!)So it looks like a classic cake.!\n\nhttps://steemitimages.com/DQmT15sQn34XVP6mQwFbda2t4jm6Z9hC8b9DvveuPW6mfzY/IMG_5605.jpg\nhttps://steemitimages.com/DQmUKn8AqzcW6KNF7PxDxq8m6Ex5FTHwvKnuvWKGsLFKzog/IMG_6477.jpg\nРецепт :\nТесто : 2 яйца + 1 стакан ( 1 стакан - 250 гр ) взбить + 2 столовые ложки сливочного масла + 2 столовые ложки меда + 1 чайная ложка соды и 0,5 стакана муки. Все взбить и поставить на водяную баню, примерно минут на 10, переодически хорошо перемешивая!\nЗатем снять и дать остыть.\nПока тесто остывает делаем крем.\nКрем : Заварной крем :на 0,5 литра  молока 2 яйца + 1 стакан сахара - взбить + 1 столовая ложка с горкой муки. Все хорошо перемешать, добавить немного молока, чтобы смесь была не  густая и вылить в кипящее молоко непрерывно мешая довести до кипения. Снять + 250 граммов сливочного масла, размешать и отставить охлаждаться.\n             Масляный крем : 250 граммов сливочного масла взбить до бела и постепенно добавить 2/3 банки сгущенного молока. Взбить в пышный крем.\n\n          В охлажденное тесто добавляем постепенно 2,5 - 3 стакана муки, замешивая тесто. Тесто получается очень липким , не бойтесь использовать муку что бы разделить на куски ( где то 5 штук ) и раскатать тесто. \n          Для выпечки я использую противень для пиццы обильно обсыпанный мукой. Выпекать при температуре 165 - 170 градусов (с феном) минут 5 - 6 до золотистого цвета. После охлаждения, с коржей снять муку щеточкой.\n           Собираем торт. На блюдо ложкой кладем слой заварного крема, на него корж. Корж смазываем тонким слоем сливочного крема, затем заварного и так слой за слоем. Верх и бока торта также обмазываем кремом. \nВерх и бока покрываем измельченными остатками от выпекания коржей.\n             С радостью отвечу на все вопросы в создании такого торта!) Как украсить? Как можно максимально обезжирить этот рецепт или сделать его не таким сладким! Наслаждайтесь! \n              С любовью Марта!\n           Recipe:\nDough: 2 eggs + 1 glass (1 glass - 250 gr) beat + 2 tablespoons of butter + 2 tablespoons of honey + 1 teaspoon of soda and 0.5 cups of flour. All shake and put in a water bath, about 10 minutes, periodically mixing well!\nThen remove and allow to cool.\nWhile the dough cools down, we make the cream.\nCream: Custard: 0.5 liters of milk 2 eggs + 1 glass of sugar - whip + 1 tablespoon with a glass of flour. All mix well, add a little milk, so that the mixture was not thick and pour into boiling milk continuously stirring to bring to a boil. Remove + 250grams of butter, stir and set aside to cool.\n            Butter cream: 250 grams of butter whisk to white and gradually add 2/3 cans of condensed milk. Beat into a creamy cream.\n\n          In the cooled dough we add gradually 2.5 - 3 glasses of flour, kneading dough. The dough turns out very sticky, do not be afraid to use flour that would be divided into pieces (where it is 5 pieces) and roll out the dough. For baking, I use a pan for pizza richly sprinkled with flour. Bake at a temperature of 165 - 170 degrees (with a fen) for 5 - 6 minutes until golden. After cooling, remove the flour from the cake with a brush.\n          We're collecting the cake. On the dish with a spoon, put a layer of custard, on it a cake. We apply a thin layer of butter cream, then custard and so layer by layer. The top and sides of the cake are also coated with cream.\nTop and sides covered with crushed residues from baking cakes.\n              With pleasure I will answer all questions in creating such a cake!) How to decorate? As much as possible to degrease this recipe or make it not so sweet! Enjoy!\n               With love of Marta!",
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