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Nut Free
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Vegetarian
Russian Bird’s Milk Cake Recipe with Chocolate Glaze
Bird’s Milk cake is a true Slavic classic that combines a soft chocolate glaze with a smooth sponge cake layer, custard buttercream, and an airy soufflé like white layer.
This delicious treat is one of the most popular cakes in Ukraine and Russia, especially for birthdays and special events. Depending on what part of the post-Soviet states you are from, there are numerous recipes for the legendary cakes, but this one I love the most.
Even though I was only six years old when my family left the Soviet Union, ptichye moloko cake (Bird’s Milk cake) is one of those desserts I haven’t forgotten. So glad my mom could recreate the flavors.
Table of Contents
This is one of the easiest and most authentic cakes you can make
True Russian cakes with chocolate glaze are a classic for those of Slavic roots and culture but can surprise people unfamiliar with them. Bird’s milk doesn’t mean we really extract milk from birds of any sort, but it’s a fun name to describe the creamy cake layer that goes atop the other cake layers.
The top and sides of the cake are covered in a delicious chocolate ganache that just pulls together these flavors. In the layers of sponge cake, you taste originality and sweet years of perfecting this recipe.
What is Bird’s Milk Cake?
This legendary Soviet cake is an airy, cloudy, creamy soufflé on sweet custard cream and a thin layer of sponge cake, all covered with a rich, smooth ganache. It was a favorite dessert in the post-Soviet states. All Russians know this cake as ptichye moloko, while Ukrainians call it ptashyne mokoloko; in America, it has been translated to Bird’s Milk, meaning “milk of birds.”
Ptichye Moloko originated in Poland by Jan Wedel, who came up with the idea back in 1930 as a souffle candy called ptasie Mleczko, which you could find in Eastern European stores, around the states, or online. The sweets were so popular that they spread throughout the USSR, and then a Moscow confectioner Vladimir Guralnik transformed the delicate dessert into a cake.
Bird’s Milk Cake recipe is one of my favorite cakes. Don’t let the name throw you off; this recipe doesn’t use bird’s milk. Bird’s Milk Cake is a loved dessert in Eastern Europe. The cake can be found premade at stores around the country, but nothing compares to the pleasure and satisfaction of making it yourself. And it’s not as complicated as it may look!
Key Ingredients for Bird’s Milk Cake
For the layers of cake, you will need:
Large eggs give a unique flavor, color, and volume to the cake
White Sugar to keep the cake moist and soft
Baking powder increases the volume and lightens the texture of the cake
All-purpose flour, unbleached is best for this cake since it’s denser and retains the structure of the cake
Bird milk mousse ingredients:
Cold Water which is important during mixing
Agar-agar is the thickening and gelling agent in this recipe which sets more firmly than gelatin and can even set at room temperature
Powdered sugar provides a sweet flavor
Dry vanilla or ground vanilla doesn’t have moisture and adds warmth and flavor to the cake
Egg whites at room temperature to make the mousse lighter and airier
Jello, lemon-flavored has a citrusy taste which makes the cake very delicious, light, and fluffy
Granulated Sugar for sweetness
Milk makes the texture lighter and stronger because of the protein
Yellow custard buttercream ingredients:
Egg yolks from large eggs for a richer and softer cream.
Unsalted soft butter which must be softened.
To make chocolate ganache, you need:
Chocolate chips take a long time to melt but have a thicker texture as compared to chocolate
Heavy whipping cream holds its shape when whipped and is a perfect topper for desserts
Find the full printable recipe with specific measurements below.
How to make Birds Milk Cake
Step 1: Prepare your oven and baking tin
Preheat your oven to 350F.
Butter up a 9″ round cake form.
Step 2: Mix the sponge cake ingredients
In a stand mixer, beat together the eggs and sugar until pale, fluffy, and well blended on high speed.
On low speed, add baking powder and flour.
Step 3: Bake the cake
With the help of a spatula, transfer dough to the prepared cake pan.
Bake for 25 minutes and once done set on a cooling rack.
Step 4: Prepare the Bird’s milk mousse
Combine a package of lemon-flavored jello with cold water. Microwave for 30 seconds (another healthier option is to warm it up on the stove). Set aside until ready to use.
Step 4: Make the egg mixture
In a stand mixer on high, beat the egg whites from the large eggs. Add in the dry vanilla. Keep beating until you combine the jello mixture (step 6 below).
Step 5: Prepare the syrup
On the stove, in a medium-sized saucepan, combine water and agar-agar on medium heat, and bring to a boil.
Add in powdered sugar, whisk together, and boil for exactly 6 minutes (no less – no more) and take off the heat.
Step 6: Quickly add jello and sugar powder
Quickly add the jello mix to the egg whites and keep mixing.
With the mixer still beating, pour in the sugar powder syrup. Mix for 3 minutes until it’s pale and fluffy.
Step 7: Refrigerate the Bird’s Milk mousse
Transfer the bird’s milk mousse into the same size cake pan that you used for the sponge cake.
Refrigerate for 45 minutes.
Step 8: Meanwhile you can make the cream
On the stove or the microwave, bring to a boil sugar, milk, and egg yolks from large eggs.
Place in the refrigerator to cool down.
Step 9: Make the cream and add it to the cake
After it cools down completely (30 minutes or so) in a medium bowl, combine unsalted butter using a hand mixer.
Remove any skin from the sponge cake then spread the buttercream on top of it.
Step 10: Add the Bird’s Milk mousse
Gently take out the bird’s milk mousse from the form and place it on the buttercream.
Place it back into the refrigerator until the ganache is ready.
Step 11: Make the chocolate ganache
Melt chocolate chips and combine with heavy whipping cream to make the ganache.
Spread the ganache all over the cake.
Step 12: Refrigerate and serve
Keep in refrigerator until ready to serve.
Expert Tips
- Prepare the ingredients ahead of time. The process of baking goes smoother when you don’t have to worry about where your ingredients are and the time it takes to get them out! Pulling them out and measuring them beforehand makes baking go a lot smoother.
- Make sure you have the time. Although this cake is not complicated, you need some patience for it. It comes together with a few different layers of cake and needs time to set. You can make the cake 2 days in advance and then serve it. The end result is worth it though.
- Use lemon-flavored jello, and don’t substitute for another flavor. The taste of the bird’s milk will not be right if you do so.
- Use visuals! Learn how to make an easy sponge cake from our YouTube channel. You will love this delicious dessert; the sponge cake is so simple to make, and you can with just 4 ingredients. The delicate mousse-like marshmallow layer is made in the same 9-inch cake pans as the sponge cake.
- The white bird’s milk mousse needs to be completely cooled down to pour the ganache over; otherwise, your cake will melt.
How to Store Bird’s Milk Cake
The best way to store Bird’s Milk Cake is in an airtight cake container. Since it’s very delicate, you’ll want to make sure it doesn’t get damaged in the refrigerator. Also, covering it prevents the cake from soaking up any smells lingering in your refrigerator. When stored properly, it can last for up to 5 days.
Recipe FAQs
Yes, but I wouldn’t. Like the original cake, I use agar-agar, and in this recipe, it’s better to use agar gelatin.
Although it’s possible to make this recipe with a hand mixer, combining the bird’s milk ingredients requires high speed, which is much easier to do with a stand mixer.
No, the two are very different in taste. Here’s an article about why they’re not interchangeable.
I like to use a 9-inch cake pan.
You will need milk chocolate chips for the ganache; the cocoa powder will not give you the consistency you need for the chocolate layer.
No, you can leave it out if you choose to.
Most tasty Russian cakes and dessert recipes
- Russian Layered Honey Cake (Medovik) is a mouth-watering moist sponge cake with a bold honey flavor.
- The Sweet and Soft Russian Walnut Roll is a perfect addition for holidays and special events.
- Try the sweet, crumbly, deliciously juicy Easy and Sweet Crumbled Jam Bars (tertiy pirog) with everything you want in a dessert.
- Make a beautiful Chocolate Meringue Pyramid, layered with a custard cream and drizzled with an amazing chocolate ganache.
Other Recipes to Bake
If you tried this Russian Bird’s Milk Cake Recipe with Chocolate Glaze or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!
Russian Bird’s Milk Cake Recipe with Chocolate Glaze
Equipment
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Spatula set
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Stand mixer
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hand mixer
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whisk
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Cake spatula
Ingredients
Sponge cake
- 3 large eggs
- ½ cup sugar
- ½ tsp baking powder
- ½ cup all-purpose flour, unbleached
Bird's Milk
- 1 cup water
- 2 tsp agar-agar
- 4 cups powdered sugar
- ¼ tsp dry vanilla
- 3 egg whites, room temperature
- 3 oz jello, lemon flavored
- 2 Tbsp water
Yellow Cream Custard
- ½ cup sugar
- 3 Tbsp milk, I used 2%
- 3 egg yolks, from large eggs
- ½ cup unsalted butter, softened, 1 stick
Chocolate Glaze
- 1 cup chocolate chips
- ½ cup heavy whipping cream
Instructions
Sponge Cake
- Preheat your oven to 350F.
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Butter up a 9″ round cake form.
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In a stand mixer, beat together eggs and sugar until pale and well blended on high speed. On low speed, add baking powder and flour.3 large eggs, ½ cup sugar, ½ tsp baking powder, ½ cup all-purpose flour,
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With the help of a spatula, transfer the batter to the prepared cake pan.
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Bake for 25 minutes. Set on a cooling rack.
Bird's Milk
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Combine a package of lemon-flavored jello with water. Microwave for 30 seconds (another healthier option is to warm it up on the stove). Set aside until ready to use.3 oz jello,, 2 Tbsp water
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In a stand mixer on high, beat egg whites from large eggs. Add in the dry vanilla. Keep beating until you combine the other ingredients.3 egg whites,, ¼ tsp dry vanilla
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On the stove, in a medium-sized saucepan, combine water and agar-agar on medium heat, and bring to a boil.1 cup water, 2 tsp agar-agar
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Add in powdered sugar, whisk together and boil for exactly 6 minutes (no less – no more). Take off the heat and quickly do the following two steps.4 cups powdered sugar
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Add the jello mix to the egg whites. Keep mixing.
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With the mixer still beating, pour in the sugar powder syrup. Mix for 3 minutes.
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Transfer the bird’s milk mousse into the same size cake pan that you used for the sponge cake.
- Refrigerate for 45 minutes. Meanwhile you can make the cream.
Custard Cream
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On the stove or the microwave, bring to a boil sugar, milk, and egg yolks from large eggs.½ cup sugar, 3 Tbsp milk,, 3 egg yolks,
- Place in the refrigerator to cool down.
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After it cools down completely (30 minutes or so) in a mixing bowl, combine with unsalted butter using a hand mixer.½ cup unsalted butter,
Put the Bird's milk Cake Together
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Spread the buttercream on the sponge cake.
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Gently take out the bird’s milk mousse from the form and place it on the buttercream.
- Place it back into the refrigerator until the ganache is ready.
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Important! The bird’s milk layer must be completely cooled down to pour the ganache over; otherwise, your cake will melt.
Ganache
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Melt chocolate chips and combine with heavy whipping cream to make the ganache. Spread the ganache all over the cake.1 cup chocolate chips, ½ cup heavy whipping cream
- Keep in refrigerator until ready to serve.
Notes
- Prepare the ingredients ahead of time. The process of baking goes smoother when you don’t have to worry about where your ingredients are and the time it takes to get them out! Pulling them out and measuring them beforehand makes baking go a lot smoother.
- Make sure you have the time. Although this cake is not complicated, you need some patience for it. It comes together with a few different layers of cake and needs time to set. You can make the cake 2 days in advance and then serve it. The end result is worth it though.
- Use lemon-flavored jello, and don’t substitute for another flavor. The taste of the bird’s milk will not be right if you do so.
- Use visuals! Learn how to make an easy sponge cake from our YouTube channel. You will love this delicious dessert; the sponge cake is so simple to make, and you can with just 4 ingredients. The delicate mousse-like marshmallow layer is made in the same 9-inch cake pans as the sponge cake.
- The white bird’s milk mousse needs to be completely cooled down to pour the ganache over; otherwise, your cake will melt.
Hello Marina, have you ever tried to make it sugar free (except for the lemon jello part of course)?
Hi, no never did it without the sugar. Possibly would work with monkfruit, need to try to know for sure.
Hi Marina- I was gonna give your Bird Milk Cake a try but I’m a little confused. Step 5 in prepare the syrup it reads 4 cups po. Sugar. Under Bird Milk it reads 3cups po.sugar. And in instructions it reads 4cups and at the end 3cups. Just wanted to ask if it’s 3or 4 cups of po sugar
Hi Pam,
It’s 4 cups of powdered sugar.
Thanks so much. Gonna give it a try this weekend.
Hi Marina,
I have tried this recipe and failed at the bird milk stage. The lemon jello with 2 tbspns of water went very very thick (not pourable) and crystalline.
I used the jello pie and pudding (that is usually mixed with milk) is this the correct jello?
When I added it to the fluffy egg white, the egg white basically collapsed and the whole mixture is yellow!!!
I hope that you can clarify.
Many thanks,
Andy Speed
I have never used pudding for this recipe, I can’t image it working with pudding. You should use a 3oz box of lemon jello. (usually mixed with just water, NOT milk).
What you need to do with the jello:
Combine a package of lemon-flavored jello with cold water. Microwave for 30 seconds. Set aside until ready to use.
Here to help if you need more details.
Friend made it at Christmas! The most delicious cake!
Hi Marina,
I am an indie romance author looking to include some traditional Russian recipes at the end of my current work-in-progress, Twisted Lies. My main female character is in culinary school in Russia. I would love to use your recipe for Bird’s Milk Cake and give the credit to you and a link to your blog. Please let me know if this would be okay, and if you have other recipes for baked goodies, I’d love to include them, too.
Sure!
Thank you so much!