Bird's Milk Cake Recipe (Ptichye Moloko)
User Reviews
4.8
Bird's Milk Cake Recipe (Ptichye Moloko)
Description
This Bird's Milk Cake (Ptichye Moloko) is constructed from a delicate mousse-like filling that blends a milk and gelatin mixture with sour cream, Cool Whip, and sugar to create a smooth creamy texture. The white layer is first poured into a thoroughly greased 9-inch pan and refrigerated until firm. Then, cacao powder is incorporated into the remaining batter to create the chocolate layer, which is gently spread on top of the set white layer and chilled again to firm up.
A rich chocolate ganache made from semi-sweet chocolate chips melted with whipping cream is prepared separately and poured over the cake before final chilling. This ganache adds a glossy and slightly firm chocolate layer that contrasts well with the soft mousse inside. The finished cake is garnished with fresh berries to add a touch of fruitiness and color.
The careful oiling of the pan ensures easy removal, and the refrigerated setting times allow the layers to develop proper structure. The resulting dessert combines creamy light textures with chocolate and sour cream flavors for a unique and elegant treat.
Ingredients
- 2 cups milk
- 1.5 oz gelatin or about 6 small packages
- 20 oz sour cream
- 30 oz Cool Whip
- 1 cup sugar
- 4 tbsp cacao
- 1/2 cup berries for garnish
Chocolate Ganache
- 1/2 cup chocolate chips semi-sweet
- 1/2 cup whipping cream
Instructions
- In a saucepan over medium heat, whisk the gelatin into the milk until dissolved. Remove from heat and set aside.
- Using a stand or hand mixer, mix the Cool Whip, sour cream, and sugar. In small portions, add the milk and gelatin mixture until you get a smooth, consistent texture.
- Thoroughly oil all the sides of a 9-inch cake pan (very important when it comes time to remove the cake!). Place half of the batter into the pan. Refrigerate until the layer hardens (around 30 minutes).
- While the first layer is hardening in the fridge, use an electric mixer to add the cacao powder to the second half of the batter. Keep the chocolate custard at room temperature while the other layer is setting.
- Carefully apply the cacao mixture on top of the white layer. Place the cake in the fridge to set (about 30 minutes).
- Place chocolate chips and whipping cream in a microwave-safe dish. In 30-second intervals, melt the chocolate chips and whipping cream, stirring between each round. Continue the process until the chocolate ganache is smooth. Set aside and let it cool to room temperature.
- Remove the cake from the fridge. Using a knife, carefully loosen the edges of the cake. Place the cake upside down on a cake stand and gently remove it from the pan. Spread the chocolate ganache on the top of the cake.
- Decorate the cake with berries (or any other fruit of your choice). Allow the cake to set in the refrigerator for 2 hours before you are ready to serve it. Slice and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 52g | 17% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 142mg | 6% |
| Potassium | 301mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 764IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 226mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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