Sweets with melt-in-the-mouth airy filling were first produced in Poland in 1936. The novelty was called "bird's milk" or "ptasie mleczko".

Delicious confectionery in the form of a cake or sweets with this strange name was probably not tried only in Africa. Delicious, tender, airy. Everyone always associates with a carefree childhood and an eternal holiday of the soul! And certainly everyone is interested in why “Bird's Milk” is bird's milk, and not cow's, because, as everyone knows, birds do not give milk. By no means! In nature, "bird's milk" still exists.

Despite significant differences in physiology from mammals, some birds feed their chicks with "bird's milk"! But it doesn't look like what we might imagine. In fact, this is a sticky nutrient mass formed in the bird's crop, stimulating the immune system and raising the stress resistance of the chicks at the biochemical level. "Bird's milk" feed their offspring male emperor penguins, flamingos and, just think, pigeons!

But where does this mass of goiter and the name of completely unrelated confectionery? Sweets with melt-in-the-mouth airy filling were first produced in Poland in 1936. The novelty was called "bird's milk" or "ptasie mleczko". They were made by the Warsaw confectionery factory E. Wedel. And the Poles called their sweets such a strange name, guided by the folklore of their country. According to him, the birds of paradise feed their chicks with milk, which makes them invulnerable to any disease or weapon. At one time, pannochki even sent annoying suitors in search of this bird's milk. True, only Polish confectioners managed to do this.

In the late 1960s, similar sweets appeared on the shelves of USSR stores. And in 1978, a cake with a similar name appeared. But his recipe was slightly different from the recipe for sweets. However, the cake justified its name for that scarce time. It was almost as difficult to obtain as a firebird's feather. For the first time, a delicious delicacy made from truly natural ingredients appeared in the Moscow restaurant "Prague" by Vladimir Guralnik.

In our time, sweets and cake "Bird's Milk" have a completely different composition, sometimes as mythical as the legend of bird's milk itself. Animal fat is replaced in them with heat-resistant margarine and palm fat. Not without baking soda, emulsifiers, flavors, etc. Sorbic acid, designated E200, acts as a preservative. Therefore, it is better to eat a real Bird's Milk cake at home and cook it according to the original recipe. Safer for health. And the composition will definitely not cause stress to your stomach.

Most people love sweets, and sometimes they cannot deny themselves the use of one or another candy, cake or piece of cake. And such a delicacy as bird's milk, for some of us, is a real delicacy, a favorite dish among all sweets. But have you ever wondered why bird's milk is called that? Let's look into this issue.

Start of production of cakes and sweets "Ptichye Moloko"

Few people know, but Ptichie Moloko cakes and sweets have been produced for more than 80 years, and for the first time the recipe for this delicacy was developed in Poland. Polish confectioners have given their new culinary masterpiece the name "Ptasie Mleczko", which literally translates into Russian as "Bird's Milk". After some time, the recipe also moved to the territory of the USSR, where the delicacy very quickly became a favorite for thousands of people and was produced in very impressive batches.

Over time, such sweets became known to almost everyone, but that's why sweets and cakes are called "Bird's Milk", we'll figure it out below.

Origin of the name "Bird's milk"

It must be emphasized that the name "Bird's milk" is not only a name for the most famous sweets, as well as cakes. This is an idiom, or a phraseological unit, that is, a concept that is in no way connected with its name, but carries a semantic load that is accessible to certain peoples or people in general.

Bird's milk has long been called something unknown, precious, incredible. bird's milk, as such, does not exist, which is why such a phraseologism began to be called something incredible and unthinkable, precious.

It was this name that Polish confectioners were guided by when they created a completely new recipe inimitable delicious dessert. Apparently, they already understood then that soon this recipe would spread not only throughout the Union, but throughout the world. And so it happened, and today the name of sweets and cakes "Bird's milk" is more famous than the once popular phraseological unit of the same name.

Interesting facts about the trademark "Bird's milk"

In addition to the origin of the name bird's milk sweets, another very interesting fact is associated with this delicacy. It concerns the modern production of both sweets and cakes. Today "Bird's milk" is a trademark, which means that its production and sale under original name only those companies that are part of the United Confectioners holding can be engaged. Other enterprises may also produce sweets using open technology, but they do not have the legal right to give such a name to their products.

This dessert is surely adored by everyone who remembers the times of the Union. Fortunately, today's sweet tooth has the opportunity to taste "Bird's milk". Everything is perfect in this dessert: the most delicate soufflé, chocolate icing with an expressive taste, appetizing look, and in the case of a cake, also a soft biscuit. The name itself is associated not just with a treat, for many it is a symbol of the era.

But why is "Bird's milk" called "bird"? Surely this question at least once puzzled everyone.

The first swallows

Many people know that the Poles were the pioneers. It was in Poland, at the E. Wedel factory, back in 1936, that these sweets were first produced. The filling was similar in composition to marshmallows, but did not contain eggs.

Once the Minister of Light Industry of the USSR tried the Polish sweets "Ptichye Moloko". He liked them so much that the country's leadership set the task for confectioners to develop an analogue.

Origins of the name

When answering the question of why "Bird's milk" is called "bird's milk", it is worth looking even not at 1936, but at even earlier times. In medieval European folklore, a plot is very common in which an insidious beauty sends an unlucky boyfriend in search of bird's milk. Drawing analogies, we can mention the Slavic image of a fern flower and the fabulous “I don’t know what”. Of course, the cavalier had to either return with nothing, or disappear, because there is no bird's milk in nature. In any case, it definitely did not exist in medieval Europe.

But there are even more ancient references. They will also help us figure out why "Bird's milk" is called "bird's milk". The ancient Greeks believed that the birds of paradise nursed their babies with milk. If a person happens to try this delicacy, he will become invincible, strong and healthy, and will retain his youth for many years.

In Russia, there was a proverb saying that the rich man has everything except bird's milk. It was understood that some things (friendship, health, love) cannot be bought with money, no matter how rich a person is.

As you can see, in many cultures there were legends that birds can give milk. And everywhere it was associated with unearthly pleasure, blessings, treasure. No wonder Polish confectioners gave their creation this alluring name.

Since 1967, the production of sweets began in the USSR. It was decided to keep the unusual name. By that time, it had already gained fame and popular love. Why "Bird's milk" is called "bird's", the Soviet people may have wondered, but they were definitely not surprised. Apparently, the memory of generations worked: the dessert evoked persistent associations with an outlandish delicacy, a fabulous pleasure, a feast of taste.

The Polish manufacturers kept the manufacturing technology and composition of "Bird's Milk" a secret. Therefore, their Soviet colleagues had to work hard to create something similar to taste. The most interesting thing about this story is that the name misled Soviet technologists: they were sure that it was due to the presence of eggs in the candy filling. In fact, eggs have nothing to do with the name. But if they were not in Polish sweets, today they are present in many desserts of the same name.

Unique Component

But the confectioners did not set the task of completely repeating the recipe. On the contrary, they went their own way. The specialists of the factory in Vladivostok used not only their professionalism, but also the wealth of their native land. Instead of gelatin, it was decided to use agar-agar, extracted from Far Eastern algae. It was this factory that first launched the production of new items. The recipe has been registered.

The second factory was Rot Front. And after some time, other confectionery enterprises in all parts of the country, including the famous Red October, joined the implementation of the plan.

Today Vladivostok sweets "Ptichye Moloko" are considered the best. In a 300-gram box, the buyer will find sweets with three different flavors (chocolate, lemon and cream), which can be stored for no more than 15 days. They still contain useful agar-agar.

Legendary cake from the restaurant "Prague"

The success of the sweets inspired culinary specialists as well. Vladimir Guralnik forever inscribed his name in the history of sweets, because it was he who developed the recipe for the Bird's Milk cake in the early 80s. Conjuring over the ingredients, the master initially decided that he would also use agar-agar. The composition also included egg whites, powdered sugar, water. And the basis was an air biscuit.

The number of orders grew exponentially. If at the very beginning only visitors to the Moscow restaurant "Prague" could taste the delicacy, then after a few months the shop also worked to take away.

It was difficult to scare a Soviet person with a queue, and therefore the workers calmly lined up behind the secret cake, taking their places before dark. Eyewitnesses of those times recall that the tail of the queue often turned to the neighboring Stary Arbat. The recipe for the "Bird's Milk" cake has been officially approved. Violation of the recommended norms was prosecuted by law.

"Bird's milk" today

Sweets "Bird's milk" are produced today. Unfortunately, or perhaps fortunately, not all manufacturers adhere to the original Far Eastern recipe. Expensive agar-agar is often replaced with gelatin; preservatives are used to extend the shelf life. But there is a plus in this: the price of some types of "Bird's milk" is very low. You can find both loose sweets and packaged in beautiful boxes.

No less popular are cakes, pastries, soufflé "Bird's Milk", which today many hostesses have learned to cook on their own.

This dessert is remembered with nostalgia by people born in the USSR. Delicate airy soufflé melted in the mouth, chocolate gave a spicy bitterness and added sweetness. Sweets and a cake with a complex recipe made strictly according to GOST were considered a delicacy and were popular. But why are they called "Bird's Milk"? Where did the phrase come from, because birds do not give milk?

Originally from Poland

Today "Bird's milk" is associated with a treat that embodies an entire era. The name has a Polish origin, because it was Polish confectioners who came up with the popular dessert.

The first batch of airy marshmallows, generously covered with chocolate on four sides, was made in the workshops of the Wedel confectionery factory in Warsaw in 1936.

The production was owned by the hereditary confectioner Jan Wedel. He personally came up with sweets that would not be similar to any variety produced in Poland and other countries.

Nobody knows the exact composition of the unique delicacy until now. According to one version, culinary specialists used gelatin to shape the soufflé, and flavors were added to enhance the taste.

All the ingredients were whipped to the state of a “sponge”, after which rectangles of the filling were formed from it and filled with chocolate. The filling resembled marshmallows in taste and consistency, but was prepared without eggs.

The confectioner who created cooking masterpiece, decided that the world would recognize him as "Ptasie mleczko".

Unattainable but desirable

In one of the conversations, Jan Wendel said where the name came from. As he savored the taste and texture of the dessert, he wondered what does the person who has everything want? The answer came by itself - a person wants "Bird's milk", which in ancient ethnic groups and folklore means inaccessible, but such desirable values, treasures that cannot be bought for any money.

The creator was prompted by the reaction of the tasters to such thoughts - the presentation of the new dessert delighted them. They unanimously rated its taste as divine.

I immediately recall the comedy "Birds", written by the ancient Greek philosopher Aristophanes, and promising happiness in the form of birds' milk.

Ancient legends also tell about the birds of paradise that fed their chicks. Legends say that a person who has tasted such milk will never get sick, will receive protection from any weapon, and will retain youth and energy. And in Russia there is a similar proverb: "The rich have everything, besides bird's milk."

Plunging into history and folklore, you understand why sweets with unforgettable taste called "Bird's Milk". You can't imagine a better and more accurate name.

Consumers in the USSR owe the original and unusual dessert to the then Minister of Food Industry, who paid a working visit to Czechoslovakia and tried the novelty at one of the diplomatic receptions. It happened in 1967.

When a few days later the official arrived in the Union, the first thing he did was to gather technologists from leading confectionery industries in Moscow. A significant meeting with them took place in the workshops of the capital's Rot-Front factory.

The minister briefly spoke about the original sweets that he was lucky to try in Czechoslovakia, and ordered to develop his own recipe, close to the original.

The task of accurately reproducing the original dessert was not there, because the Poles kept the recipe a secret. It took six months to create something similar. Oddly enough, but it was the name that confused Soviet confectioners. They believed that eggs were present in the filling. The result was not a delicate weightless soufflé, but a heavy viscous mass.

Anna Chulkova became a pioneer in the Soviet confectionery field. At that time, she held the position of chief technologist of a factory in Vladivostok. The team under her leadership developed the technology that became the basis for the production of the dessert.

Unique Ingredient

The main problem was the viscous mass - this was mentioned above. Technologists experimented with soufflé by adding gelatin to it, but the result was far from ideal.

Then the experts decided to replace gelatin with agar-agar, which was extracted from red and brown Far Eastern algae, and to abandon eggs. The experiment was a success - the soufflé turned out to be tender, airy, light.

The confectionery factory in Vladivostok was the first to start producing new sweets. The next to introduce them into the assortment were the capital's production "Rot Front", and soon the famous "Red October" and other workshops joined.

So in 1967 "Bird's milk" appeared in all grocery stores in the country. Soviet consumers may have wondered why the candies were called that, but weren't surprised.

Then and now, the sweet delicacy from Vladivostok is considered the best - quite deservedly so. Inside boxes weighing 0.3 kg, buyers will find sweets with three different flavors: cream, lemon, chocolate. For their manufacture, natural ingredients are used, so the shelf life is short - only 15 days. As before, the composition includes useful agar-agar.

Legendary Cake

Customers valued sweets for refined taste and for the fact that it was problematic to get a scarce product. Demand and popularity inspired Moscow chefs and confectioners to create the Bird's Milk cake in the early 80s. Professionals from the famous metropolitan restaurant "Prague" worked on it. The team was led by Vladimir Guralnik.

It is not difficult to guess why the cake is called that way - by that time, sweets of the same name were firmly associated with a favorite delicacy, a feast of taste and rarity, so the success of the new product was ensured.

The basis of the cake was an air sponge cake based on egg whites, powdered sugar and water. For the soufflé, Guralnik also used agar-agar. The filling was plentifully poured with chocolate, and on top of the cake was decorated with a cute bird - also made of chocolate. The described combination of ingredients is considered a classic.

We continue to acquaint you with the history of famous dishes, and our next "hero" is the Bird's Milk cake. Where did everyone's favorite delicacy in Soviet times come from such an unusual name? Why did you stand in line for a day for a dessert, and even now not every housewife manages to repeat the original recipe? You will learn all this and much more from our material.

Cake from tender dough with an airy biscuit layer was released in 1978 and became a real legend of the Prague restaurant. The prototype of "Bird's milk" was the Czechoslovak sweets "Ptase mlechko", which the Minister of the Food Industry of the USSR once tasted during a business trip. "Make something similar, but according to the original recipe," the minister commanded, after which numerous experiments began to find the ideal composition of the new domestic delicacy. Following the sweets, first prepared in the 60s, it was decided to "conjure" also over the cake. The merit of its creation belongs to the confectioner Vladimir Guralnik. The name of this man has entered the history of culinary arts forever, and it would seem that with such a rich past, he could now work in any of the most expensive confectioneries in Moscow. However, Guralnik remains faithful to Prague to this day - he works in the confectionery shop for the benefit of preserving long-term traditions and creating new culinary masterpieces.

Together with the team, we worked on the recipe for "Bird's Milk" for more than 6 months. I wanted the bottom to be from an unusual dough: not biscuit, not sand, not puff. Thus, a new type of dough was created - a whipped semi-finished product, it is somewhat similar to a cupcake. The filling had to be boiled for a long time: agar-agar has a melting point of about 120 degrees, unlike gelatin, which already coagulates at 100 degrees. The secret of our recipe is in agar-agar - a more expensive and rich substitute for gelatin. We experimented for a long time: some ingredients were added, others were removed, brought to different temperatures - either a syrup is obtained, or a viscous mass. Until they found the right consistency, just 6 months passed,

Once Guralnik told the edition "Evening Moscow". AT Soviet years Cake "Bird's milk" was a real "king of tables". For the original cake, sold only in the restaurant "Prague", people stood in line for several hours - a string of people wishing to treat themselves could fill half of the Old Arbat. What is real success, Guralnikov found out when he was furtively offered coupons for his own creation at the subway.

The secret of such success lay not only in the taste of the dessert, but also in its name - in its, so to speak, sacred sense. According to ancient mythology, bird's milk is an unseen miracle. Something that does not really exist, something that the birds of paradise fed their children with. "A man who has everything can only dream of bird's milk" - this expression gained popularity again in 18th century Europe. And who did not want to have something fantastic and impossible during the years of shortage in the USSR!

According to one of the legends, once the girls, in order to get rid of annoying gentlemen, sent them to wander around the cities and villages in search of "bird's milk". Back those, of course, did not return.

Now to leave for "Bird's milk" and not return is an incredible story. The delicacy is presented in almost all confectioneries of the country. True, the original cake according to the recipe of Vladimir Guralnik is exclusively sold only in 10 stores in Moscow. As he himself says, cakes are delivered there in special branded vans and the taste of this treat cannot be confused with anything.

Guralnik does not hide the secret of making the "Bird's Milk" cake:

We pour whipped protein with agar-agar, then add butter and condensed milk, mix and cool to 80 degrees. Then pour this mass into a mold and put in the refrigerator for 30 minutes.

Then it is worth laying the layers correctly, because "Bird's milk" is a cake constructor. A layer of dough alternates with a layer of agar-agar, and so on again. The dessert is topped with chocolate.

Chocolate, by the way, also has its own secret, - says the author. - It must have a certain melting point of 38 degrees, otherwise it will "turn gray" in the refrigerator. And chocolate, in order for it to be tasty, must be kneaded properly. We have a special machine that constantly stirs chocolate.

However, now every confectionery has its own, somewhat different from original recipe"Bird's milk". HELLO.RU decided to find out how "Bird's milk" is prepared in the Odessa cuisine restaurant "Babel". You can definitely repeat this recipe at home!

"Bird's milk" from the restaurant "Babel"Ingredients:

wheat flour 200 gr.

egg yolk 7 gr.

butter 275 gr

soda 1 tsp

sugar 350 gr.

condensed milk

lemon acid

chocolate 150 gr

cream 38 percent

egg white 7 pcs.

Cooking:

1. Beat room temperature butter with sugar, add yolks, soda and flour, beat everything with a mixer.

2. Bake the mass at a temperature of 170 degrees for 15-20 minutes.

3. For the cream, soak the gelatin in half a glass cold water. Add citric acid and sugar to the water with swollen gelatin. Then beat the proteins until a stable foam.

4. Separately, beat the butter with condensed milk and gradually add to the mass with whipped proteins and gelatin solution. Don't stop whipping.

5. For the glaze, melt the chocolate and add a little butter. Melt everything over low heat and bring to a homogeneous mass.

6. Lay out the dessert in layers and pour over the chocolate.

Enjoy your meal!