BIRD’S MILK CAKE RECIPE
Everyone in my family really enjoyed it. Ptichye Moloko is an adult jello, but you can also make a quick, kid friendly version, by using a flavored Jell-O instead of the chocolate (just make sure the jello is room temp before pouring it over the cream).
Bird’s Milk Or Ptichye Moloko Cake origin.
The first impression you get when you see the inside of this cake or bonbon is wonderful. You can almost sense the fluffiness of the filling, and indeed you can.
The filling is a soufflé, extraordinarily airy, creamy and delicately flavoured. This marvel is covered with a thin layer of dark chocolate, the better the quality, the better.
If it is made as a cake, it is accompanied by a thin, soft sponge cake. In my case, I chose a Genoise sponge cake, which is perfect for this type of preparation (as I did in the Lemon soufflé tart). As you can imagine, the result is dreamy.
The name of this sweet treat, ptichye moloko (птичье молоко) as it is called in Russian, is just as special and unique as the cake itself, literally meaning “the milk of birds“. According to an ancient legend, “bird’s milk” is a sacred ingredient with which the birds of paradise fed their chicks.
However, this is not the real origin of the name, but “bird’s milk” is an ancient Greek idiom meaning “an unattainable delicacy“.
INGREDIENTS
To make this yummy Bird's Milk Cake Recipe you will need :
For the Cake:
- 4 eggs
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
The Cream Filling:
- 2 cups milk
- 1 cup sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
For the Chocolate Glaze:
- 1 cup dark chocolate, chopped
- 1/4 cup heavy cream
Ptichye Moloko INSTRUCTIONS
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a mixing bowl, beat the eggs and sugar until light and fluffy. Add vegetable oil and vanilla extract, and mix well.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the cream filling. In a saucepan, heat the milk over medium heat until hot but not boiling.
In a mixing bowl, whisk together the sugar, cornstarch, and egg yolks until well combined. Slowly pour the hot milk into the egg mixture, whisking constantly.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
Transfer the mixture to a bowl and let it cool to room temperature. Once cooled, beat in the softened butter until smooth and creamy.
Cut the cooled cake horizontally into two layers. Place one layer on a serving plate and spread a generous amount of cream filling on top. Place the second layer on top and cover the entire cake with the remaining cream filling.
To make the Ptichye Moloko chocolate glaze
place the chopped dark chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.
Pour the chocolate glaze over the cake, allowing it to drip down the sides. Use a spatula to spread the glaze evenly over the top and sides of the cake.
Refrigerate the cake for at least 2 hours to allow the cream filling to set and the chocolate glaze to firm up.
Once chilled, the Bird’s Milk Cake is ready to be served. Slice and enjoy!
Note: Bird’s Milk Cake or Ptichye Moloko is traditionally served chilled. Keep any leftovers refrigerated.
