Ptichye Moloko Cake (Bird’s Milk Cake)

Discover the indulgent flavors of Ptichye Moloko Cake, also known as Bird’s Milk Cake, a popular Russian dessert that’s sure to impress. With its delicate layers of sponge cake, creamy mousse filling, and rich chocolate topping, this cake combines light textures and irresistible sweetness. Whether you’re celebrating a special occasion or simply craving a luxurious dessert, this Bird’s Milk Cake recipe will delight your taste buds.

Ingredients

For the Cake Layers:

• 8 large eggs
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1 cup all-purpose flour

For the Ptichye Moloko Layer (Mousse):

• 1 packet unflavored gelatin (7 grams)
• 1/2 cup milk
• 1/2 cup granulated sugar
• 8 oz tub of sour cream
• 8 oz tub of Cool Whip (refrigerated, not frozen)

For the Syrup:

• 1 can of Sprite, 7-Up, or LaCroix (about 12 oz) with 2 tbsp sugar

For the Creme Chantilly Frosting:

• 2 cups heavy whipping cream
• 3 tbsp powdered sugar (sifted)
• 3/4 tsp vanilla extract

For the Chocolate Topping:

• 3/4 cup semi-sweet chocolate chips

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Instructions

1. Preheat and Prepare Cake Pans: Preheat your oven to 350°F. Line two non-stick cake pans with parchment paper.
2. Make the Cake Batter: Separate the egg whites from the yolks. In a medium bowl, whisk the egg yolks with sugar and vanilla extract. Gradually mix in the flour until smooth. In a separate large bowl, beat the egg whites until they foam and triple in volume (about 3 minutes). Carefully fold the egg yolk mixture into the egg whites until fully combined. Pour the batter evenly into the two prepared pans. Bake for 20 minutes or until the tops are golden brown. Let the cakes cool to room temperature, then remove from the pans.
3. Soak the Cake Layers: Place one cake layer in the bottom of a springform pan. Pour half of the syrup mixture (Sprite and sugar) over the layer, allowing it to soak in. Set aside.
4. Prepare the Ptichye Moloko (Mousse) Layer: In a small saucepan, combine the gelatin with milk and whisk over medium heat until the mixture begins to steam (do not boil). Remove from heat and set aside to cool. In the bowl of a mixer, combine sour cream, Cool Whip, and sugar. Slowly add the warm milk-gelatin mixture to the bowl and mix until smooth. Pour this mousse mixture over the soaked cake layer in the springform pan. Smooth the top and refrigerate for at least 1 hour to set.
5. Make the Creme Chantilly Frosting: Chill your mixing bowl and whisk attachment for 10-15 minutes. Beat the heavy whipping cream at high speed until soft peaks form (about 1 minute). Add powdered sugar and vanilla extract, continuing to beat until stiff peaks form, but the cream is still smooth.
6. Assemble the Cake: Place the second cake layer over the chilled mousse layer. Pour the remaining syrup mixture over the top, allowing the cake to soak. Trim the mousse edges to make them even with the cake. Frost the entire cake with the prepared Creme Chantilly Frosting and smooth it out.
7. Make the Chocolate Topping: In a small saucepan, melt the chocolate chips over low heat, stirring constantly until smooth. Transfer the melted chocolate to a ziplock bag and cut a small tip off to pipe decorative lines or drizzle over the cake.
8. Chill and Serve: Refrigerate the cake until ready to serve. Let it chill for at least an hour or overnight for the best results.

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Tips

• Ensure your cake layers are cool before soaking them in syrup to prevent them from becoming soggy.
• The mousse layer needs to be fully set before assembling the cake. Be patient and allow it to chill properly.
• For a smoother chocolate topping, let the melted chocolate cool slightly before piping onto the cake.

Variations and Substitutions

• For a lighter, less sweet version, substitute the Cool Whip with whipped coconut cream.
• You can substitute the syrup with a fruit syrup or even a simple sugar-water syrup for a different flavor profile.
• Instead of using semi-sweet chocolate for the topping, try dark chocolate or milk chocolate for a sweeter finish.

FAQs

1. Can I make this cake in advance?
   Yes, Ptichye Moloko Cake tastes even better after resting overnight. It will allow the flavors to meld and the layers to soften.
2. Can I use a different kind of frosting?
   Absolutely! You can try using buttercream or a whipped cream frosting if you prefer, though the Chantilly frosting complements this cake perfectly.
3. How do I store leftover cake?
   Keep the cake refrigerated in an airtight container. It will last up to 3 days.

Serving Suggestions

• Serve the cake chilled as a refreshing dessert after dinner, especially in warm weather.
• Pair it with a cup of coffee or dessert wine for a sophisticated treat.
• Garnish with extra fresh fruit like berries or a light dusting of cocoa powder for added elegance.

Why You’ll Love This Recipe

Ptichye Moloko Cake, or Bird’s Milk Cake, is a decadent dessert with light, airy cake layers, a creamy mousse center, and a rich chocolate topping. This cake is the perfect balance of textures and flavors, making it a showstopper for any occasion. It’s a favorite for birthdays, holidays, or special gatherings. Once you try it, you’ll be hooked!