Favorite "Bird's Milk" Cake without Baking

You can decorate the cake with fruits, nuts, or grated chocolate to your taste. It will make an excellent dessert for any occasion!

Ingredients:

5 egg whites

300 g powdered sugar

100 g butter (50 g in the wafer mixture, 50 g for the glaze)

1 packet vanilla sugar

30 g gelatin

100 ml water (for the gelatin)

200 g chocolate wafers

20 g cocoa powder

100 g chocolate (for the glaze)
Instructions:

Base:

Crush the chocolate wafers into crumbs (you can place them in a bag and roll over with a rolling pin). Mix the wafer crumbs with 50 g of melted butter. Press the mixture into the bottom of a springform pan using a spoon. Put the base in the refrigerator to set.
Gelatin:

Dissolve the gelatin in 100 ml of warm water, leave it for 10-15 minutes to swell, then heat it on low heat until the gelatin fully dissolves. Do not bring it to a boil!
Egg white mixture:

Whisk the 5 egg whites with powdered sugar until stiff peaks form. The egg whites should be well-beaten, and the sugar should dissolve completely.

Dividing the mixture:

Divide the egg white mixture into two equal parts:Add the vanilla sugar to one part and gently mix.
Add cocoa powder to the other part and mix thoroughly until the consistency is uniform.
Assembling the cake:

Layer the egg white mixtures alternately in the pan, starting with the white mixture, then the chocolate mixture. Use a skewer or a wooden stick to draw patterns, swirling it through both layers. This will create a marble effect.

Chill:

Place the cake in the refrigerator for 4-5 hours or until fully set.

Glaze:

Melt 50 g of butter and 100 g of chocolate in a water bath and pour over the chilled cake. Put the cake in the refrigerator for another 30 minutes.
Serving:

Carefully remove the cake from the pan, cut into portions, and serve.
Tip: You can decorate the cake with fruits, nuts, or grated chocolate to your taste. It will make an excellent dessert for any occasion!