birds-milk-cake-recipe-ptichye-moloko-cake-

This is a DELICIOUS Bird’s Milk Cake (ptichye moloko)! A whipped sour cream filling turns into a delicate mousse, creating a Jell-O like cake known as the Bird’s Milk Cake. 

You may not even be a Bird’s Milk fan but wait until you try this one. My sister-in-law also commented “It tastes better than it looks” when she was eating some.  I tried this cake at a wedding, and the yummy taste of it got my attention! My aunt got this recipe from the lady that made these and am I glad she did! This cake is quite pleasant considering the “sour cream” ingredient. Did you know that sour cream doubles in amount when whipping? It did so for this cake. A delicious semi-sweet cake to enjoy with a cup of tea — Deliciousness!

 

Note: This recipe makes two 9-inch cakes so make accordingly. 

Ingredients for Bird’s Milk Cake :
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup flour
  • 2/3 cup Cool Whip, divided
  • 1/2 cup boiling milk (or water) dissolved with 4 TBSP sugar
SOUR CREAM MOUSSE: 
  • 2 lbs Sour Cream (Daisy Brand)
  • 1 1/2 cups sugar
  • 1 (15 oz) can condensed milk
  • 1/2 cup milk
  • 4 packets of Knox Gelatine
  • 1 stick butter, unsalted
GANACHE:
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream

 

Directions to make Bird’s Milk Cake:

1. TO MAKE CAKE: Beat eggs and sugar until pale and thick (10 minutes.) Whisk in flour moving one direction and pour into a greased and floured 9-inch cake pan. Then bake in a 350° oven until done. Cool the cake; then, slice in half and transfer layers to two 9″ spring-form pans. Evenly soak layers with the milk and sugar mixture. And spread a 1/3 cup of cool whip onto each cake layer. Then, set aside. (Layers will be thin.)

2. TO MAKE SOUR CREAM MOUSSE: Beat the sour cream and sugar for 15 minutes. After, add condensed milk and beat five more minutes. In a small saucepan whisk the Gelatine and milk until mixture comes to a boil. Furthermore, add the butter and melt thoroughly, whisking non-stop. Remove from heat and slowly beat into the sour cream mixture beating for two more minutes (mixture will get runny.) Then, evenly Divide the mousse into the two prepared springform pans and refrigerate until firm (3-4 hours.)

TO MAKE GANACHE: Microwave cream until boiling. Pour over chocolate chips and allow to sit a few minutes. After that, whisk until ganache comes together and cool. In the end, evenly pour onto the two cakes and refrigerate until set.

Bird's Milk Cake Recipe (Ptichye Moloko)

Servings: 2 cakes
Author: Alyona's Cooking
This is one DELICIOUS Bird's Milk (ptichye moloko) CAKE! A whipped sour cream filling turns into a delicate mousse, creating a Jell-O like cake known as the Bird's Milk Cake.

Ingredients

  • CAKE:
  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup flour
  • 2/3 cup Cool Whip divided
  • 1/2 cup boiling milk or water dissolved with 4 TBSP sugar
  • SOUR CREAM MOUSSE:
  • 2 lbs Sour Cream Daisy Brand
  • 1 1/2 cups sugar
  • 1 15 oz can condensed milk
  • 1/2 cup milk
  • 4 packets of Knox Gelatine
  • 1 stick butter unsalted
  • GANACHE:
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream

Instructions

  • TO MAKE CAKE: Beat eggs and sugar until pale and thick (10 minutes.) Whisk in flour moving one direction and pour into a greased and floured 9-inch cake pan. Bake in a 350° oven until done. Cool cake; then, slice in half and transfer layers to two 9" springform pans. Evenly soak layers with the milk and sugar mixture. And spread a 1/3 cup of cool whip onto each cake layer. Set aside. (Layers will be thin.)
  • TO MAKE SOUR CREAM MOUSSE: Beat the sour cream and sugar for 15 minutes. Add condensed milk and beat five more minutes. In a small saucepan whisk the Gelatine and milk until mixture comes to a boil. Add the butter and melt thoroughly, whisking non-stop. Remove from heat and slowly beat into the sour cream mixture beating two more minutes (mixture will get runny.) Evenly Divide the mousse into the two prepared springform pans and refrigerate until firm (3-4 hours.)
  • TO MAKE GANACHE: Microwave cream until boiling. Pour over chocolate chips and allow to sit a few minutes. Whisk until ganache comes together and cool. Evenly pour onto the two cakes and refrigerate until set.

 

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18 comments

    • Lamar

    So stepped out of my comfort zone and made an attempt to make this. Curious on time factor for baking the cake. So best guess. I also left the cake a one piece layer and thickened the mousse layer. Hopefully this came out good. Was fun to make for the first time. Added a flair to it though. White chocolate crossing to the top of the chocolate.. thank you.

      • Alyona’s Cooking

      Thanks for the feedback Lamar, hope it tasted delicious for you!

    • Debbie

    Can you use this recipe for a mirror glaze? It’s very similar to a mousse cane recipe so I almost feel stupid asking this question but want to be sure. It looks lovely and I am sure to try it regardless if I can or can not do a mirror glaze. Thanks!?

      • Alyona’s Cooking

      Hi Debbie, I haven’t worked with a mirror glaze before so I can’t say. Let me know how the birds milk cake turns out for you, if you ever get to make.

    • Anna

    Great recipe! I loved this cake, turned out perfect. I soaked one with the milk and sugar and the other I added espresso and it was a hit at Mother’s Day.

      • Alyona’s Cooking

      Thank you for the nice review, Anna.

    • Anka

    I made this recipe and we LOVE it!!! I’m looking to make this for a big baby shower. Would I be able to make it in big rectangular sheet pan instead of the spring pans? Maybe a little thinner too? Do you think that would work?

      • Alyona’s Cooking

      Hi Anka, that’s wonderful to know! Yes, it may not be as thick in a large sheet pan but you could always double the recipe and use up remaining batter in multiple dishes. I’ve made these without the cake layer in disposable clear plastic cups filled about 3/4 of the way and topped with a thin coat of the chocolate topping and it worked out nicely.

    • Yuri

    Can you replace cool whiplash with normal whiping ?

      • Alyona’s Cooking

      Hi, If you are referring to the cool whip for the cake frosting then yes. Just add some sugar to the whipping cream when beating that will make a substitute for the cool whip, needed.

    • Diane West

    This recipe calls for condensed milk and i am confused. Is that evaporated milk or sweetened condensed milk? So many people when they write recipes mix these up. ?

      • Alyona’s Cooking

      The recipe would need sweetened condensed milk. Evaporated milk is much runnier than condensed milk, where as the meaning of condensed milk is made denser making it much thicker than evaporated milk.

    • Lilly

    Delicious recipe. Thank you. I would suggest dividing the batter and baking in separate springform pans lined with parchment paper from the start. This will give you two beautiful sponge cake layers to work with. I also whipped up cold heavy whipping cream (1/2 cup) with a bit of sugar to use in place of whipping cream. Otherwise I followed the recipe as written. This is s keeper.

      • Alyona’s Cooking

      Thank you for the feedback Lilly! It’s good to know the recipe is a keeper!

    • Lena

    Good evening Alyona!
    Here’s the report! Made the recipe last night and could hardly wait til the morning to taste it. Lol.
    It came out just perfect, soft, fluffy and simply delishious!!!
    Used all the ingredient the recipe calls for. I didnt have the time to make the sponge cake, so I just used the oblong dish, size 9×13. My family is not a big fan of chocolate, so I omitted the topping. Still Recipe turned great the very first time.
    Great work! Appreciate your sharing!
    Happy New year!

      • Alyona’s Cooking

      Oh wonderful, Good to know your feedback! Thank you for the New Year greeting May God bless you and your family!

    • Lena

    Hi Alina! This recipe looks rather interesting. However, i am concerned about adding a stick of butter to it. I want to make sure it sets well and you mentioned that mixture will be runny.
    I just want to double check on the butter part of it.
    Does it add some particular flavor?
    I got all my ingredients already and want to make it.
    Thanks a lot!
    Blessings.

      • Alyona’s Cooking

      Hi Lena,
      I’m not sure what the butter does but this version is much tastier than another sour cream bird’s milk dessert that I have posted. Perhaps the milk, condensed milk and butter contribute to the flavor in this one. Their were lumps in the gelatine and milk mixture when heated but it seemed to have gotten better after the butter addition. I do recommend to use the butter since the recipe did call for some and to get the best results. The mixture does get runny after the addition of the hot gelatine mixture but it should set firm in the fridge so I wouldn’t be too concerned about the runny part. Do let me know how it turns out, thank you for commenting!

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