Ptichye Moloko Cake Recipe (Bird's Milk Cake)
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5
Ptichye Moloko Cake Recipe (Bird's Milk Cake)
Description
Bird's Milk Cake begins with two sponge cake layers created from a batter of egg yolks, sugar, flour, and gently folded egg whites to maintain a fluffy texture. After baking and cooling, a gelatin-enriched filling composed of sour cream and stabilized whipped topping is poured over the cake layers. The filling sets to a mousse-like consistency, characteristic of the cake's namesake "bird's milk" softness.
The assembled cake is topped with a glossy chocolate layer made from melted semi-sweet chocolate chips. A Chantilly cream frosting made with heavy cream, confectioners sugar, and vanilla extract completes the cake, adding smoothness and light sweetness. The result is a dessert with tender sponge, airy creamy filling, and a pleasant chocolate finish.
The recipe yields half of the original cake size and includes a syrup preparation using Sprite or a similar soda with added sugar, which moistens the layers. The cake is chilled to set before serving, ensuring distinct layers and a delicate mouthfeel.
Ingredients
Ingredients for Cake Layers:
- 8 egg
- 3/4 cup sugar
- 1 tsp vanilla extract pure
- 1 cup flour
Ingredients for Ptichye Moloko Layer:
(note: this is 1/2 of the original ptichye moloko recipe)
- 1 unflavored gelatin 7 grams by weight, packets
- 1/2 cup milk
- 1/2 cup sugar
- 8 oz sour cream tub
- 8 oz Cool Whip refrigerated (not frozen, tub
Ingredients for Syrup:
- 1 Sprite 7-up, or LaCroix with 2 tbsp sugar (what I used, canned
Ingredients for Creme Chantilly Frosting:
- 2 cups heavy whipping cream 1 pint
- 3 Tbsp confectioners sugar powdered sugar, sifted
- 3/4 tsp vanilla extract
Ingredients for Chocolate topping:
- 3/4 cup chocolate chips semi-sweet
Instructions
Line 2 non-stick cake pans with parchment paper and preheat the Oven to 350°F.
- Separate egg whites from yolks. In a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.
- In a large bowl, beat egg whites on high-speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don’t beat too long or they will become too stiff and won't blend well.
- Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don’t mix too much or you will lose volume. The batter should have a fluffy texture.
- Divide the batter evenly among the two, lined cake pans & bake 20 minutes until the tops are golden.
- As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm.
- Use a knife to remove rough edges. Let cakes cool to room temperature.
- Place on of the cake layers into the bottom of a springform pan and pour 1/2 of your soda/syrup over the cake and let it soak in. (You will pour the ptichye moloko over this layer).
How to Make Ptichye Moloko (Mousse) Layer:
- In a small sauce pan, combine 1 packets unflavored gelatin with 1/2 cup milk.
- Whisk together over medium heat. Continue whisking until it just begins to steam, then remove from heat (DON'T BOIL).Set aside to cool.
- In the bowl of an electric mixer on medium speed whisk together 1/2 cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended.
- With the mixer on, slowly add the warm milk mixture. Immediately pour over the first biskvit layer inside the prepared baking dish. Smooth the top as evenly as possible. Cover and refrigerate to cool.
How to Make Creme Chantilly Frosting:
- Freeze your mixing bowl and whisk attachment for 10-15 minutes before beating the cream and keep the heavy whipping cream refrigerated until you are ready to use it.
- Whip the heavy cream at high speed until it forms soft peaks (1 minute).
- Add the sifted powdered sugar and vanilla and continue whipping at high speed until the cream forms stiff peaks but is still smooth (about 1 minute).
Assembling your Cake:
- Place the second cake layer over the ptichye moloko and pour the rest of syrup/soda over the cake layer. Cut around the edges of the cake to loosen in from the springform pan.
- Trim the edges of the ptichye moloko to make it even with the cake layers.
- Frost the cake and even it out with a food-scraper.
Making the Chocolate topping:
- In a small saucepan, over low heat, melt 3/4 cup chocolate chips, stirring constantly until smooth.
- Transfer to a ziploc bag and cut a small hole on the tip. Practice a couple of strips on wax paper. Transfer the cake to your favorite cake stand. Refrigerate the cake until ready to serve.
User Reviews
Overall Rating
5
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