Bird’s milk cake combines a soft chocolate glaze with a sponge cake layer, custard buttercream, and an airy soufflé like white layer.
Depending on what part of the post-soviet states you are from, there are numerous recipes for the legendary cake, 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.
What is Bird’s Milk Cake?
This legendary soviet cake is an airy, 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 was 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 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 Europe. The cake can be found premade at European stores around the country, but nothing compares if you make it yourself: and it’s not as complicated as it may look.
Ingredients for Bird’s Milk Cake
For the sponge cake, you will need:
3 large eggs
½ cup sugar
½ tsp baking powder
½ cup all-purpose flour, unbleached
Bird milk Ingredients:
1 cup water
2 tsp agar agar
3 cups powdered sugar
¼ tsp dry vanilla
3 egg whites, room temperature
3 oz jello, lemon-flavored
2 Tbsp water
½ cup sugar
3 Tbsp milk
Yellow custard buttercream:
3 egg yolks from large eggs
½ cup unsalted soft butter, softened, 1 stick
Simple smooth ganache:
1 cup chocolate chips
½ cup heavy whipping cream
FAQ:
Can agar agar be substituted for gelatin? Yes, but I wouldn’t. Like the original cake, I use agar-agar, and in this recipe, it’s better to use agar gelatin.
Do I need a stand mixer to make the bird’s milk? 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.
Can I substitute baking powder for baking soda? No, the two are very different in taste.
What size of springform pan do I need? I like to use a 9-inch cake pan.
Can I use cocoa powder for the ganache? You will need milk chocolate chips for the ganache; the cocoa powder will not give you the consistency you need.
Do I have to make the sponge cake layer? No, you can leave it out if you choose to.
Tips for Making Bird’s Milk Cake
A mistake that I usually make is not gathering all the ingredients ahead of time, only to find out that I don’t have all of what I need when I’ve already started.
First tip: Prepare the ingredients ahead of time.
Second tip: 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 and needs time to set.
Third tip: Like any cake, this one needs to be refrigerated. This cake can stand in the refrigerator for up to 5 days.
Fourth tip: 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.
Fifth tip: You will love this delicious dessert; the sponge cake is so simple to make, and you can with just 4 ingredients, here is a video of how to make an easy sponge cake from our youtube channel. The delicate mousse-like marshmallow layer is made in the same springform pan as the sponge cake.
Important Tip! The white bird’s milk mousse needs to be completely cooled down to pour the ganache over; otherwise, your cake will melt.
Step Instructions to Make One of the Most Popular Cakes in Ukraine and Russia
Steps
Preheat the oven to 350F.
Butter up a 9″ round cake form.
In a stand mixer, beat together 3 large eggs and 1/2 cup of sugar until pale and well blended on high speed. On low speed, add 1/2 teaspoon of baking powder and 1/2 cup of flour.
With the help of a spatula, transfer the batter to the prepared cake pan.
Bake for 25 minutes. Set on a cooling rack.
Bird's Milk
Combine a 3oz package of lemon-flavored jello with 2 Tablespoons of water. Microwave for 30 seconds (another healthier option is to warm it up on the stove). Set aside until ready to use.
In a stand mixer on high, beat 3 egg whites from large eggs. Add in 1/4 teaspoon of dry vanilla. Keep beating until you combine the other ingredients.
On the stove, in a medium-sized saucepan, combine 1 cup of water and 2 teaspoons of agar-agar on medium heat, and bring to a boil.
Add in 4 cups of 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.
Add the jello mix to the egg whites. Keep mixing.
With the mixer still beating, pour in the sugar powder syrup. Mix for 3 minutes.
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 custard buttercream.
Custard Buttercream
On the stove or the microwave, bring to a boil 1/2 cup of sugar, 3 Tablespoons of milk, and 3 egg yolks from large eggs.
Place in the refrigerator to cool down.
After it cools down completely (30 minutes or so) in a mixing bowl, combine with 1/2 cup of softened unsalted butter using a hand mixer.
Spread the buttercream on the sponge cake.
Combining the cake together
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.
Chocolate Genache
Important! The bird’s milk layer must be completely cooled down to pour the ganache over; otherwise, your cake will melt.
Melt chocolate chips and combine with heavy whipping cream to make the ganache. Spread the ganache all over the cake.
Keep in refrigerator until ready to serve.
Three More Soviet Times Cakes You May Want to Try
Ingredients 3 Ingredients
Russian Bird’s Milk Cake Recipe with Chocolate Glaze (Ptichye Moloko) Yum
Ingredients
- 3 large eggs
- ½ cup sugar
- ½ tsp baking powder
- ½ cup all-purpose flour, unbleached
- 1 cup water
- 2 tsp agar-agar
- 3 cups powdered sugar
- ¼ tsp dry vanilla
- 3 egg whites, room temperature
- 3 oz jello, lemon flavored
- 2 Tbsp water
- ½ cup sugar
- 3 Tbsp milk, I used 2%
- 3 egg yolks, from large eggs
- ½ cup unsalted butter, softened, 1 stick
- 1 cup chocolate chips
- ½ cup heavy whipping cream
Instructions
Preheat the oven to 350F.
Butter up a 9″ round cake form.
In a stand mixer, beat together 3 large eggs and 1/2 cup of sugar until pale and well blended on high speed. On low speed, add 1/2 teaspoon of baking powder and 1/2 cup of flour.
With the help of a spatula, transfer the batter to the prepared cake pan.
Bake for 25 minutes. Set on a cooling rack.
Combine a 3oz package of lemon-flavored jello with 2 Tablespoons of water. Microwave for 30 seconds (another healthier option is to warm it up on the stove). Set aside until ready to use.
In a stand mixer on high, beat 3 egg whites from large eggs. Add in 1/4 teaspoon of dry vanilla. Keep beating until you combine the other ingredients.
On the stove, in a medium-sized saucepan, combine 1 cup of water and 2 teaspoons of agar-agar on medium heat, and bring to a boil.
Add in 4 cups of 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.
Add the jello mix to the egg whites. Keep mixing.
With the mixer still beating, pour in the sugar powder syrup. Mix for 3 minutes.
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 custard buttercream.
On the stove or the microwave, bring to a boil 1/2 cup of sugar, 3 Tablespoons of milk, and 3 egg yolks from large eggs.
Place in the refrigerator to cool down.
After it cools down completely (30 minutes or so) in a mixing bowl, combine with 1/2 cup of softened unsalted butter using a hand mixer.
Spread the buttercream on the sponge cake.
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.
Important! The bird’s milk layer must be completely cooled down to pour the ganache over; otherwise, your cake will melt.
Melt chocolate chips and combine with heavy whipping cream to make the ganache. Spread the ganache all over the cake.
Keep in refrigerator until ready to serve.
Equipment Used
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Ranchiflorist is the best Florist in Ranchi and you can easily opt for any gifts for occasion all around the year. Thanks and Cheers!
Yes, I recommend this recipe.
This Cake was very good. I appreciate the amazing step by step tutorial. 10/10 would make again.
Yes, I recommend this recipe.
From All We Eat Admin:
That's awesome! one of our favorites.
My granddaughter asked me to make for her birthday. Came out amazing.
Yes, I recommend this recipe.
From All We Eat Admin:
That's great! I love this cake, will be making it for Easter.
This looks amazing! Wow! You are an incredible baker, Marina. This looks so elegant. Thanks for sharing this with us. I love that you use organic products too..it really makes a difference in the taste and nutrition!
Yes, I recommend this recipe.
