Russian Bird’s Milk Cake  with Chocolate Glaze

Bake the cake and then cool on a cooling rack.

Make the birds milk mousse.

Transfer the mousse into the same size cake pan that you used for the sponge cake. Refrigerate and meanwhile make the custard buttercream.

Spread the buttercream on the sponge cake.

Gently take out the bird’s milk mousse from the form and place it on the buttercream. Glaze the cake.

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