Relive the golden days of the Soviet era with our Bird’s Milk Cake, a cherished dessert that once graced only the luckiest tables. Famous for its light, fluffy texture and rich flavor, this cake is surprisingly easy to make at home. Perfect for special occasions, it’s sure to impress both family and friends.
Calories: 681.79 kcal/serving
Servings: 12
Prep Time: 2 hours 30 minutes
Additional Time: 6 hours
B/F/C: 12.86 g/37.49 g/72.75 g
Ingredients for 12 Servings:
For the Sponge Cake:
- Eggs: 4
- Sugar: 200 g (7 oz)
- Vanilla Sugar: 1 tsp
- Flour: 160 g (5.6 oz), plus extra for dusting
- Salt: A pinch
- Butter for greasing: 10 g (0.35 oz)
For the Glaze:
- Dark Chocolate (at least 60% cocoa): 150-200 g (5.3-7 oz)
- Butter: 50 g (1.75 oz)
For the Cream:
- Potato Starch: 1 tbsp
- Water: 180 ml (6.1 fl oz)
- Eggs: 10
- Sugar: 400 g (14 oz)
- Vanilla Sugar: 3 tsp
- Milk: 250 ml (8.5 fl oz)
- Butter: 300 g (10.5 oz)
- Gelatin: 40 g (1.4 oz)
Preparation:
Prepare the Sponge Cake:
- Beat the eggs with sugar and vanilla sugar until fluffy and well combined.
- Sift the flour with a pinch of salt and gradually fold into the egg mixture.
- Grease a deep baking pan (20×30 cm/8×12 inches) with butter and dust with flour.
- Pour the batter into the pan, smoothing the surface to a height of about 1 cm (0.4 inches).
- Bake at 180°C (350°F) for 10-15 minutes until golden.
- Let the cake cool completely, preferably overnight, covered with a damp cloth. Then cut it into two layers.
Prepare the Cream:
- Dissolve the potato starch in 30 ml (1 fl oz) of water.
- In a heatproof bowl, beat the egg yolks with 200 g (7 oz) of sugar and vanilla sugar.
- Add milk and the starch mixture, stirring well.
- Cook the mixture over a double boiler, stirring continuously, until thickened.
- Remove from heat and let cool completely.
- Beat the softened butter into the cooled mixture until smooth.
- Soak the gelatin in 150 ml (5.1 fl oz) of water for 20 minutes, then dissolve over a double boiler and strain.
- Beat the egg whites with the remaining 200 g (7 oz) of sugar until stiff peaks form. Slowly pour in the gelatin while continuing to beat.
- Gradually mix the egg yolk-butter mixture into the egg whites until smooth.
Assemble the Cake:
- Place one layer of sponge cake into a deep baking dish of the same size (preferably springform).
- Pour the cream over the sponge layer, then top with the second sponge layer.
- Refrigerate for 5 hours to set.
Prepare the Glaze:
- Melt the chocolate with butter over a double boiler or in a microwave.
- Carefully remove the cake from the mold and place it on a plate.
- Pour the glaze over the cake and refrigerate for an additional hour.
Helpful Tip:
Enhance the flavor of your Bird’s Milk Cake by sprinkling the sponge layers with a bit of cream liqueur and adding 2-3 tbsp to the cream mixture.
Pro Tip:
You can make Bird’s Milk Cake in various shapes, including round or even individual portions. Cut the sponge layers into circles and use small springform pans for single servings, topping each with the cream mixture.
