Bird’s Milk Cake Recipe (Ptichya Moloko)

Bird’s Milk Cake recipe is one of my favorite cakes. It’s also known as Ptichye Moloko.

What’s inside the Bird’s Milk Cake?

This cake is made with an easy, soft, and moist sponge cake. Then, there is a layer of smooth custard buttercream and a thick layer of fluffy mousse-like marshmallow called “bird’s milk”. Finally, it is topped with a luxurious chocolate ganache. You’re going to love this one!

Don’t let the name throw you off, this recipe doesn’t really use bird’s milk 🙂 this is a very common dessert in Europe. It comes in cake or individual candy form and can be found premade at European stores around the country, but nothing compares if you make it yourself: and it’s not as complicated as it may look.

ptichye moloko tort

Tips for Making Bird’s Milk Cake

A mistake that I usually make is not gathering all the ingredients ahead of time, only to find out that I don’t have all of what I need when I’ve already started. 

First tip: Prepare the ingredients ahead of time. 

Second tip: Make sure you have the time. Although this cake is not complicated, you do need some patience for it. It comes together with a few different layers and needs time to set. 

Third tip: Just like any cake, this one needs to be kept refrigerated. This cake can stand in the refrigerator for up to 5 days. 

Fourth tip: Use lemon flavored jello, and don’t substitute for another flavor. The taste of the bird’s milk will not be right if you do so. 

What You Will Need to Make Ptichye Moloko

Ingredients

For the sponge cake base: 

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

birds milk cake

For the Birds Milk: 

  • 1 cup of water
  • 2 tsp agar-agar
  • 4 cups powdered sugar
  • 1/4 tsp dry vanilla
  • 3 egg whites (room temperature)
  • 3 oz lemon flavored jello
  • 2 Tbsp water

birds milk recipe

Butter Cream: 

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

birds milk cake

Ganache: 

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

ganache

Directions on Making Ptichye Moloko 

Preheat the oven to 350F and grease a 9” round cake form

  1. Using a stand mixer, beat together eggs and sugar until it comes to a pale yellow color and is well blended.

birds milk recipe

2. Lower the speed to the lowest, add in 1/2 teaspoon of baking powder, and 1/2 cup of flour.

3. With the help of a spatula transfer the batter to the prepared cake pan.

birds milk cake

4. Bake for 25- 30 minutes. Set aside to cool down.

birds milk cake

For the bird’s milk: 

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.

birds milk cake

In a stand mixer on high speed, 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.

pticho moloko

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.

pticho moloko

Combine to the mixture 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.

birds milk cake recipe

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

birds milk cake

With the mixer still beating pour in the sugar powder syrup you made on the stove. Mix together for 3 minutes.

birds milk cake

Transfer the bird’s milk mousse into the same cake pan that you used for the sponge cake (mine was 9″ round cake pan)

Refrigerate for 45 minutes. 

birds milk cake recipe

Meanwhile, you can make the buttercream:

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.

birds milk cake

Take the yolk mixture and place it 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.

birds milk cake recipe

Carefully spread the buttercream on the sponge cake, that has already cooled down.

birds milk cake recipe

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

birds milk cake

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 this recipe

  • Spread the ganache all over the cake.

birds milk cake recipe

Keep in the refrigerator until ready to serve.

bird's milk cake recipe

I hope you enjoy this delicate, fancy, and delicious cake recipe. Here are a few more cake recipe options: 

Pecan Meringue Cake Recipe

Citrus-Mandarin Mousse Cake

Tiramisu Cake

Products I used in this recipe: 

Bird’s Milk Cake

Course: Dessert
Cuisine: Russian
Keyword: birds milk, buttercream, cake, chocolate chips, cookies, chocolate chips, dessert, ganache, heavy whipping cream, jello, lemon, powdered sugar, russian cake, sponge cake, vanilla
Servings: 10
Calories: 576kcal

Ingredients

For the sponge cake base:

  • 3 large eggs
  • ½ cup sugar
  • ½ tsp baking powder
  • ½ cup unbleached all purpose flour

For the Birds Milk:

  • 1 cup water
  • 2 tsp agar-agar
  • 4 cups powdered sugar
  • ¼ tsp dry vanilla
  • 3 egg whites room temperature
  • 3 oz lemon flavored jello
  • 2 Tbsp water

Buttercream:

  • ½ cup sugar
  • 3 Tbsp milk I used 2%
  • 3 egg yolks from large eggs
  • ½ cup unsalted butter softened (1 stick)

Ganache:

  • 1 cup chocolate chips
  • ½ 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.
    birds milk recipe
  • With the help of a spatula transfer the batter to the prepared cake pan.
    birds milk cake
  • Bake for 25 minutes. Set a side to cool down.
    birds milk cake
  • Combine a 3oz package of lemon flavored jello with 2 Tablespoons of water. Microwave for 30 seconds (another healthier option is to warm it up on the stove). Set aside until ready to use.
    birds milk cake
  • 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.
    pticho moloko
  • 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.
    pticho moloko
  • 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.
    birds milk cake recipe
  • Add the jello mix into the egg whites. Keep mixing.
    birds milk cake
  • With the mixer still beating pour in the sugar powder syrup. Mix together for 3 minutes.
    birds milk cake
  • Transfer the birds milk mousse into the same size cake pan that you used for the sponge base (mine was 9″ round cake pan).
    birds milk cake recipe
  • 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.
    birds milk cake
  • 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.
    birds milk cake recipe
  • Spread the buttercream on the cake base you made first.
    birds milk cake recipe
  • Gently take out the bird’s milk mousse from the form and place it on top of the butter cream.
    birds milk cake
  • 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.
  • To make the ganache, melt the chocolate chips and combine with heavy whipping cream. Spread the ganache all over the cake.
    birds milk cake recipe
  • Keep in refrigerator until ready to serve.
    bird's milk cake recipe

Nutrition

Calories: 576kcal | Carbohydrates: 94g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 152mg | Sodium: 99mg | Potassium: 86mg | Fiber: 1g | Sugar: 86g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
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One Comment

  1. This looks amazing! Wow! You are an incredible baker, Marina. This looks so elegant. Thanks for sharing this with us. I love that you use organic products too..it really makes a difference in the taste and nutrition!