White "Bird's Milk" Cake

1. Pour both kinds of cream, the sugar and the vanilla into the mixer bowl. Whip to a fluffy cream with soft peaks. Do not over-whip.
2. Pour the gelatin into the water and wait for it to swell. Warm it on the stove until fully melted, without letting it boil.
3. Pour the gelatin mixture into the fresh milk and stir.
4. Add the gelatin–milk mixture to the cream and mix briefly with the mixer, to a uniform mass.
5. Pour the resulting mixture into a springform pan 26 cm in diameter. Put it in the fridge for at least 6 hours to set. I make mine in the evening for the morning.
6. To make the glaze, again mix the gelatin with the water and wait for it to swell. Then warm it without boiling until fully dissolved. Break the chocolate into a small pot and add the fresh milk, sugar and cocoa. Put the pot on the stove and wait for the mixture to come to a boil, stirring constantly. It should not boil for more than a minute. Strain this mixture and add it to the already melted gelatin. Stir and wait for the chocolate glaze to cool slightly. Pour it over the cold white part of the cake and put it back in the fridge for two hours.
7. Carefully remove the springform side from your chilled white cake and serve. I use a mold with a silicone side and a glass bottom.

Note: Remember that all the dairy products for this white cake must be cold (from the fridge). Before cutting the cake, warm the knife with hot water and then dry it.