Bird’s Milk Cake- (Ptichye Moloko) Птичье молоко

Traditional Russian cake with layers of cake (biskvit), light soufflé and topped with dark chocolate glaze.  



 This delicious and delightful cake reminds me of spring; and what’s the best way to celebrate the spring season? By baking a delicious spring dessert, of course!


Ingredients: (all at room temperature)

Cake Layers:
1 stick butter
1/3 cup sugar
2 eggs
1/2 cup + 1 Tbsp. all-purpose flour
1 tsp. Vanilla Extract

Soufflé Layers:
2 egg whites
1 3/4 cup sugar
1 Tbsp. lemon juice
2 tsp. Agar (20 gr gelatin)
1/2 cup cold water
1 3/4 stick unsalted butter
1/4 cup condensed milk
1 tsp. Vanilla Extract

Chocolate Glaze
1/2 cup dark chocolate
1/2 stick unsalted butter

Direction:
Cake:
Combine butter with sugar in the mixer bowl and mix on medium-low speed until soft and fluffy, for about 3 minutes. Add eggs one at a time; after they mixed add vanilla and flour and mix until combined. (Don’t over mix it)



Preheat oven to 350F.
Line 2 baking sheets with wax paper and draw a circle on each sheet (use the bottom of the 9 1/2-inch (or 24 cm) springform pan). 



Spread the batter on the circles on wax paper evenly and thinly. Don’t worry if it goes a bit over the circle, you will adjust it when it is baked. 


Bake it for 10 minutes or until light golden color.
 After baking the layers, while they are hot adjust edges using knife and springform pan.



Soufflé:
In small bowl combine cold water with Agar (gelatin).  Set aside for 20-30 minutes.
On medium- high speed beat the butter with condensed milk and Vanilla Extract.  Transfer the mixture to the bowl and set aside. (do not refrigerate).
In to a saucepan pour the gelatin mixture and on a medium-low heat, let it dissolve for about 1 minute. 





Add sugar and keep mixing until the mixture will start boiling/bubbling. Lower the heat to low and simmer while mixing for 2 minutes. 


(You could determine that the mixture is ready when you could see the thin string when you hold the spoon/spatula above the pot.) Turn off the heat and let the mixture to cool little bit.


In a large mixing bowl beat the egg whites with lemon juice until firm peaks appear.


Very slowly pour in the still hot sugar and gelatin mixture beat until all is incorporated. The mixture will get very fluffy and will double in size.  Add the previously mixed butter and condensed mixture and mix until combined. Your soufflé is ready now. At this point it is still warm, that’s ok. 




Very slowly pour in the still hot sugar and gelatin mixture beat until all is incorporated. The mixture will get very fluffy and will double in size.  Add the previously mixed butter and condensed mixture and mix until combined. Your soufflé is ready now. At this point it is still warm, that’s ok.

Assemble the cake:
Place one of the cake layers in to the bottom of springform, pour half of the soufflé on the top of the cake layer, place second cake layer on top and pour rest of the soufflé. So you got total of 4 layers (cake, soufflé, cake and soufflé). Refrigerate it for couple hours.

 




Chocolate Glaze:
In a small bowl combine butter and chocolate, place the bowl over a double boiler or microwave and cook until it’s melted. Pour the mixture over the cake (white soufflé) and refrigerate for about 20-30 minutes.

Run a knife around the edge of the pan and remove ring.

Serve with hot tea!!!

Enjoy!!!


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This post was written by Inessa , the creator of GrabandgoRecipes. Want to share GrabandgoRecipes with your friends and family? Click the ‘like’ or tweet button to the left and spread the love! Thanks so much and God Bless!
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44 comments

  1. Anda @ Cinna-moonBeams says:

    This is so awesome! ‘Bird’s milk’ was really popular in my neck of the woods where I grew up, and it was made a lot in my fam’s kitchen, but as a pudding, never thought of layering it as an actual cake! Again, awesome! 🙂

  2. Lacy @ NYCityEats says:

    The souffle looks amazing between the layers of cake! This sounds absolutely incredible and your photos are gorgeous! That chocolate ganache puts this over the top delicious!

  3. Slow Cooking Kitchen says:

    Hi Inessa, I wanted to let you now that I nominated you for the Versatile Blogger Award, hope you don’t mind 😉 You can read more about it on my blog and I’m looking forward to your response =)) Enjoy the rest of your weekend !!!

  4. Nami | Just One Cookbook says:

    Hi Inessa! Thank you for visiting my blog and I’m happy to find you here. What a perfect layered cake! You write very detailed recipe that even non-baker like myself can follow very well. Thank you for sharing the recipe!

  5. Elisabeth says:

    Hi Inessa, thank you for visiting, and commenting on my blog. I’m so impressed with all the beautiful photos, and amazing things you make. This cake is superb, and lovely! Thanks for sharing the detailed recipe.
    I’m following your blog and would love to stay in touch, inviting you to follow my blog, as well:DDD

  6. Mary says:

    Stopping by again to let you know I’m so glad you stopped by my blog. I hope you will visit often. Have a wonderful day. Blessings…Mary

  7. CHESTIONARE AUTO says:

    Bird’s Milk Cake- (Ptichye Moloko) Птичье молоко Completeaza chestionare auto drpciv 2014 categoria B, C,
    E, A, D si treci examenul auto cu aceste teste
    drpciv online- CHESTIONARE AUTO
    Chestionare auto si teste explicate pentru categoria B.
    Chestionarele de la examenul auto oficial sunt actualizate si revizuite.

    Ia examenul auto din prima.

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