Moist cake, rich semolina cream, and a luscious glaze. With a touch of lemon and a hint of cocoa, this cake is a true masterpiece. Follow our step-by-step recipe to create a show-stopping dessert that will impress your guests and leave them asking for seconds. Perfect for special occasions or just a sweet treat for yourself, this Bird’s Milk Cake is sure to become a new favorite in your dessert repertoire. Get ready to savor every bite of this heavenly delight!
INGREDIENTS
Cake layers (for a 22 cm diameter pan):
- Butter – 150 g (can be replaced with margarine)
- Large eggs – 4
- Sifted wheat flour – 160 g
- Sugar – 180 g
- Cocoa powder – 3 tsp with a heap
- Baking powder – 10 g
- Pinch of salt
Cream:
- Milk – 500 ml
- Semolina – 3 tbsp
- Butter – 300 g (can be reduced to 200 g)
- Sugar – 150 g
- Vanilla sugar – 20 g
- Juice of 1 small lemon
Glaze:
- Sour cream – 3 tbsp
- Sugar – 3 tbsp
- Cocoa powder – 3 tsp with a heap
- Butter – 10-20 g
RECIPE
Mix softened butter at room temperature with sugar and a pinch of salt. Add eggs one by one and beat for 5 minutes. Sift flour and baking powder together. Divide the batter in half or into 2/3 and 1/3. This will give you either 4 or 3 cake layers. Add cocoa powder to half or 2/3 of the batter, leaving the rest of the batter plain. Mix until smooth. Line the cake pans with parchment paper and grease with butter. Bake the cake layers at 180 degrees Celsius (356 °F) for 20-25 minutes or until fully baked. Allow the cake layers to cool completely.
Heat the milk and add a pinch of salt. Slowly pour the semolina into the hot milk and cook until thickened. Cool the cooked semolina porridge.
Squeeze lemon juice. Beat the softened butter with sugar and vanilla sugar. Gradually add the cooled semolina porridge while continuously beating. Add lemon juice to taste.
For the glaze, mix all the ingredients and cook until slightly darkened. Allow it to cool slightly.
If you are making a cake with 4 layers, cut the chocolate and plain cake layers in half, and divide the cream into 3 parts. If you are making a cake with 3 layers, cut the larger chocolate cake layer in half, and divide the cream into 2 parts. Now assemble the cake. For a 4-layer cake, start with a plain cake layer, followed by cream, chocolate cake layer, cream, plain cake layer, cream, chocolate cream, and glaze. For a 3-layer cake, start with a chocolate cream layer, followed by cream, plain cake layer, cream, chocolate cake layer, and glaze. Let the finished cake rest in the refrigerator for 2-3 hours. Take it out of the refrigerator before serving, so that the butter in the cream can slightly soften, making the cream a delicate soufflé-like texture.
