Ptichye Moloko (Bird's Milk) with Vanilla

Preheat your oven to 180°C (350°F). Line a 20 cm (8-inch) round cake pan with parchment paper. In a small bowl, sift the flour. Separate the eggs into two mixing bowls. In the yolk bowl, add 50 g (1/4 cup) sugar and 1 tablespoon of softened butter (taken from the total) and whisk until pale and creamy. Gently fold in the flour until just combined. In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form; gradually add 30 g (2 tablespoons) sugar, beating until glossy. Fold the meringue into the yolk mixture in two additions. Pour the batter into the prepared pan, smooth the top, and bake for 15–18 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool completely.

In a medium bowl, beat the remaining softened butter (about 180 g) with an electric mixer until light and fluffy. Add the sweetened condensed milk and vanilla, and beat until smooth and creamy. Set aside.

In a small saucepan, combine the water and agar-agar powder. Let stand for 5 minutes to bloom. Add the remaining 150 g (3/4 cup) sugar. Bring to a boil over medium-high heat, stirring constantly to dissolve the agar. Boil for 1–2 minutes, until the syrup reaches 120°C (248°F) on a candy thermometer, or until it forms a long, thin thread when drizzled from a spoon. Remove from heat.

While the syrup boils, start beating the remaining 4 egg whites (from the separated eggs? Ensure you have 4 whites total) in a large bowl until soft peaks form. With the mixer running on medium speed, pour the hot syrup in a slow, steady stream down the side of the bowl. Increase speed to high and continue beating for 5–7 minutes, until the mixture is thick, glossy, and holds stiff peaks. The outside of the bowl should be cool to the touch.

Add the butter-condensed milk mixture to the meringue in three additions, beating on low speed after each addition until just combined. Beat for another minute until the mixture is smooth and thick. This is your soufflé.

Place the cooled sponge base back into the cake pan (or use a springform pan). Pour the soufflé over the base and smooth the top with an offset spatula. Refrigerate for at least 1 hour, or up to 8 hours chilled, until completely set.

In a small saucepan, heat the heavy cream until steaming. Remove from heat and add the chopped chocolate. Let stand for 1 minute, then stir until smooth. Cool the glaze slightly until it is thickened but still pourable, about 10 minutes. Unmold the cake by running a knife around the edge, then place on a wire rack over a baking sheet. Pour the glaze over the cake, spreading it evenly with a spatula to cover the sides if desired. Let the glaze set at room temperature or in the fridge for at least 15 minutes before slicing with a wet knife.