Bird’s Milk Cake

ptichye moloko tort

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

birds milk cake

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

birds milk recipe

Butter Cream: 

  • 1/2 cup sugar
  • 3 Tablespoons 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 chocolate chips
  • 1/2 cup heavy whipping cream

ganache

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.

birds milk recipe

  • 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.

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. (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, 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

  • In the same size cake pan that you used for the base transfer this birds milk mousse. (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.
  • 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.

birds milk cake recipe

  • Keep in refrigerator until ready to serve.

bird's milk cake recipe

Products I used in this 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%
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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!