Directions: 

• Preheat your 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.

• Lower the speed to the lowest, add in 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 a side to cool down.

• Combine a 3oz package of lemon flavored jello with 2 Tablespoons of water. Microwave for 30 seconds. (If you want, you could also warm it up on the stove for a healthier way). 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 will combine the other ingredients together.

• On the stove, in a medium sized pot combine 1 cup of water and 2 teaspoons of agar-agar on medium heat, then 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 heat and quickly do the next two steps.

• Add the jello mix into the egg whites. Keep mixing.

• With the mixer still beating pour in the sugar powder syrup. Mix together for 3 minutes.

• In the same size cake pan that you used for the base transfer this birds milk mousse. (Mine was 9″ round cake pan)

• Refrigerate for 45 minutes. Meanwhile you can make the cream:
• On the stove or the microwave bring to a boil 1/2 cup of sugar, 3 Tablespoon of milk and 3 egg yolk from large eggs.

• Place in the refrigerator to cool down.
• After it completely cools down (30 minutes) beat with 1/2 cup of softened unsalted butter using a hand mixer.

• Spread the buttercream on the cake base you made first.

• Gently take out the bird’s milk mousse from the form and place it on top of the butter cream.

• Place it back into the refrigerator until the ganache is ready.
• Important! The white bird’s milk mousse needs to be completely cooled down in order to pour the ganache over, otherwise your cake will melt.
• For the ganache recipe I used 1/2 of the following recipe. http://imagecooking.com/2014/10/28/3-minutes-ganache/
• Spread the ganache all over the cake.

• Keep in refrigerator until ready to serve.

Products I used in this recipe: 

Print Recipe

Bird’s Milk Cake

Servings: 10

Calories: 576kcal

Ingredients

For the sponge cake base:

• 3 large eggs
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 cup unbleached all purpose flour

For the Birds Milk:

• 1 cup water
• 2 teaspoons agar-agar
• 4 cups powdered sugar
• 1/4 teaspoon dry vanilla
• 3 egg whites room temperature
• 3 ounces lemon flavored jello
• 2 Tablespoon water

Buttercream:

• 1/2 cup sugar
• 3 Tablespoons milk I used 2%
• 3 egg yolks from large eggs
• 1/2 cup unsalted butter softened (1 stick)

Ganache:

• 1 cup chocolate chips
• 1/2 cup heavy whipping cream

Instructions

• Preheat your 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.Lower the speed to the lowest, add in 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 a side to cool down.
• Combine a 3oz package of lemon flavored jello with 2 Tablespoons of water. Microwave for 30 seconds. (If you want, you could also warm it up on the stove for a healthier way). 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 will combine the other ingredients together.
• On the stove, in a medium sized pot combine 1 cup of water and 2 teaspoons of agar-agar on medium heat, then 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 heat and quickly do the next two steps.
• Add the jello mix into the egg whites. Keep mixing.
• With the mixer still beating pour in the sugar powder syrup. Mix together for 3 minutes.
• In the same size cake pan that you used for the base transfer this birds milk mousse. (Mine was 9″ round cake pan.)
• Refrigerate for 45 minutes. Meanwhile you can make the cream:
• On the stove or the microwave bring to a boil 1/2 cup of sugar, 3 Tablespoon of milk and 3 egg yolk from large eggs.
• Place in the refrigerator to cool down.
• After it completely cools down (30 minutes) beat with 1/2 cup of softened unsalted butter using a hand mixer.
• Spread the buttercream on the cake base you made first.
• Gently take out the bird’s milk mousse from the form and place it on top of the butter cream.
• Place it back into the refrigerator until the ganache is ready.
• Important! The white bird’s milk mousse needs to be completely cooled down in order to pour the ganache over, otherwise your cake will melt.
• Spread the ganache all over the cake.
• Keep in refrigerator until ready to serve.

Nutrition

Calories: 576kcal | Carbohydrates: 93g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 151mg | Sodium: 98mg | Potassium: 80mg | Sugar: 85g | Vitamin A: 13.1% | Vitamin C: 0.1% | Calcium: 5.9% | Iron: 5.1%