Bird’s Milk Cake – A satisfying taste experience from Russia

Bird’s Milk Cake, also known as Ptichye Moloko Cake, is a popular dessert originating from Russia. The name “bird’s milk” refers to a traditional Slavic candy made from egg whites, sugar, and sometimes agar or gelatin, which has a delicate, airy texture similar to the foam found on the beaks of feeding parent birds.

The cake version of Bird’s Milk typically consists of several layers of sponge cake filled with a creamy mousse made from whipped egg whites, sugar, and agar or gelatin, sometimes flavored with vanilla or other extracts. The cake is then coated with a thin layer of chocolate ganache or glaze.

The rich, velvety texture and deep flavor of chocolate ganache complement the light and airy texture of the cake and the creamy custard filling. The contrast in flavors creates a more dynamic and satisfying taste experience. As a result, in many traditional recipes for Bird’s Milk Cake, chocolate ganache is the specified coating. Over time, this has become the standard method for preparing the cake in many regions.

The cake gained popularity in the Soviet era and has remained a beloved dessert in Russia and other countries in the region. It’s often served on special occasions and holidays, and variations of the recipe can be found across Eastern Europe.

For chocolate lovers, preparing their own bird’s milk cake is the nicest treat ever because it allows them to enjoy a smooth and creamy texture of chocolate ganache on the outside layer of the cake, which contrasts perfectly with the soft and fluffy within. This combination of textures adds complexity to each bite. Here’s a basic recipe to make this tasty dessert:

Ingredients:

For the Sponge Cake Layers:

6 large eggs, separated
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract

For the Custard Filling:

2 cups milk
4 egg yolks
1/2 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
1 cup unsalted butter, softened

For the Chocolate Ganache (Optional):

1 cup dark chocolate chips
1/2 cup heavy cream

Instructions:

Prepare Sponge Cake Layers:

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
In a mixing bowl, beat the egg yolks and sugar until pale and creamy.
Stir in the vanilla extract.
In a separate bowl, sift together the flour and baking powder.
Gradually fold the flour mixture into the egg yolk mixture until well combined.
In another clean mixing bowl, beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the cake batter until evenly incorporated.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 20-25 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare Custard Filling:

In a saucepan, heat the milk over medium heat until hot but not boiling.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract.
Let the custard cool to room temperature.
In another mixing bowl, beat the softened butter until creamy.
Gradually add the cooled custard to the butter, beating until smooth and well combined.

Assemble the Cake:

Place one sponge cake layer on a serving plate.
Spread a layer of custard filling over the cake.
Place the second sponge cake layer on top and press down gently.
Frost the top and sides of the cake with the remaining custard filling.

Prepare Chocolate Ganache:

In a heatproof bowl, combine the chocolate chips and heavy cream.
Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and the mixture is smooth.

Coat the Cake with Chocolate Ganache:

Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
Use an offset spatula to spread the ganache evenly over the top and sides of the cake.
Let the ganache set at room temperature or in the refrigerator until firm.