Russian Bird’s Milk Cake with Chocolate Glaze

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Bake the cake and then cool on a cooling rack.

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Make the birds milk mousse.

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

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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. Glaze the cake.

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Swipe up for full recipe!

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