Bird's milk cake

Name: Bird's milk cake
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 8
Ingredients: Type 00 flour sifted ½ cup; Butter soft 4 tbsp; Sugar 4 tbsp; Eggs 1; Sugar 1 ¼ cup; Water (for the syrup and for the gelatin) ¾ cup; Butter soft 9 ½ tbsp; Egg whites (about 2 large) &frac13; cup; Condensed milk 4 ½ tbsp; Gelatin in sheets 0.5 oz; Lemon juice 3 drops; Dark chocolate 55% 7.1 oz; Fresh liquid cream 0.4 cup

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560

Calories per serving

Energy Kcal 560
Carbohydrates g 61.7
of which sugars g 55
Protein g 5.5
Fats g 32.3
of which saturated fat g 18.82
Fiber g 0.6
Cholesterol mg 96
Sodium mg 51

Difficulty: Average
Prep time: 40 min
Cook time: 30 min
Serving: 8
Cost: Average
Note + chilling time in the refrigerator (at least 2 h)

PRESENTATION

From Russia, there's this really special treat—Bird's Milk Cake, also known as Ptichye Moloko. It's one of those desserts folks remember from childhood. Really magical, you know? Full of fascinating stories and legends. The cake features a tender soufflé-like layer, which is surprising because there's no baking involved. So that's interesting. Instead, you get this thick, moist creamy center on a soft sponge base, all topped with a thin chocolate ganache. Really good stuff. People often use sweetened condensed milk, tying it back to old Slavic legends about a magical ingredient—“bird’s milk”—which is almost impossible to find. And look, the result is a Russian dessert recipe that's sweet and balanced. Not too heavy, and it hits that nostalgic note. Really does.

The combo of creamy filling and crispy chocolate shell makes this Bird's Milk Cake recipe a hit at get-togethers, birthdays, or anytime someone wants to bring a bit of old-school charm to the table. Plus, unlike those rich, over-the-top cakes, this Russian cake keeps it just right. Seriously. With a flavor that's a bit less sugary than you'd expect. Some regions might swap out the base or tweak the ganache, but everyone sticks to that airy filling. And the sauce? Perfect. People love to talk about the Bird's Milk Cake history, as it connects to Russian traditions and those fun tales about the impossible.

Every bite gives you a piece of golden softness and a tangy chocolate finish, reminding you that sometimes the best desserts bring back memories. It's the kind of traditional Russian dessert that's more than just taste—it's about sharing stories, enjoying simple things, and bringing a bit of magic to everyday life. So here's the thing, whether you're trying it for the first time or revisiting an old favorite, this cake is sure to bring a smile to your face and a touch of nostalgia to your heart. No question.

INGREDIENTS

560

Calories per serving

Ingredients for the base (for a 9-inch diameter mold): Type 00 flour ½ cup (70 g) - sifted; Butter 4 tbsp (55 g) - soft; Sugar 4 tbsp (50 g); Eggs 1

for the cream: Sugar 1 ¼ cup (250 g); Water ¾ cup (180 g) - (for the syrup and for the gelatin); Butter 9 ½ tbsp (135 g) - soft; Egg whites ⅓ cup (78 g) - (about 2 large); Condensed milk 4 ½ tbsp (65 g); Gelatin in sheets 0.5 oz (14 g); Lemon juice 3 drops

for the topping: Dark chocolate 55% 7.1 oz (200 g); Fresh liquid cream 0.4 cup (100 g)

Preparation

How to prepare Bird's milk cake

To prepare the bird's milk cake, start with the base. In a bowl, pour the softened butter, add the sugar 1, and work with an electric mixer 2. Once you have obtained a creamy mixture, add the egg 3 and continue beating.

Keep the beaters running, incorporate the sifted flour 4, and mix until it is completely absorbed 5. Place a 9-inch diameter ring on a baking sheet lined with parchment paper and pour the mixture inside 6.

Level the surface with a spatula 7 and bake in a preheated static oven at 392°F for 20 minutes. Then remove from the oven and let cool completely. Meanwhile, soak the gelatin in 80 g of water, taken from the total amount 9.

Move on to making the syrup: in a saucepan, pour the sugar and 100 g of water 10. Add 2-3 drops of lemon 11 and bring the syrup to a temperature of 340°F.

It will take a few minutes; in the meantime, pour water and gelatin into a saucepan 13 and stir over low heat until completely dissolved 14. Then set aside.

As soon as the syrup reaches 230°F, you can start beating the egg whites 16. When they become white and frothy, make sure the syrup is at 340°F and pour it in a thin stream, continuing to beat 17. Wait until it is completely incorporated 18,

then add the dissolved gelatin 19 and continue beating for about 10 minutes, until it is no longer hot 20. At this point, pour the softened butter into a bowl 21 and work it with a whisk until you get a cream.

Add the condensed milk 22 and mix again. Take 1-2 tablespoons of meringue and incorporate it into the butter mixture 23, mixing with the whisk. Then pour everything into the remaining meringue 34

and mix gently until obtaining a homogeneous cream 25. Place an adjustable ring with a diameter of 8-9 inches and a height of at least 4 inches on a serving plate and transfer the base inside 26. Pour the cream on top 27,

level with a spatula 28 and let it firm up for at least an hour in the refrigerator. When the cake has solidified, you can prepare the ganache for decoration: finely chop the chocolate 29 and transfer it into a bowl. Heat the cream until almost boiling 30

and pour it into the chocolate in batches 31, stirring continuously until you obtain a shiny ganache 32. Take the cake from the fridge and pour the ganache on top 33.

Using a spatula, spread it over the entire surface 34. Transfer back to the refrigerator for at least another hour. At this point, you can remove the steel ring 35 and serve your bird's milk cake 36!