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

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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 them 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 of 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 the 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 for a few minutes. After that, whisk until the ganache comes together and cools. In the end, evenly pour onto the two cakes and refrigerate until set.

Bird's Milk Cake Recipe (Ptichye Moloko)

Prep Time: 30 minutes
Cook Time: 20 minutes
Chilling Time:: 4 hours
Total Time: 4 hours 50 minutes
Servings: 32 slices
Author: Alyona Demyanchuk
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.

Equipment

  • 2 springform pans
  • 1 9-inch cake pan (to bake sponge cake)
  • 1 hand mixer
  • 1 small saucepan

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
  • 15 oz sweetened condensed milk
  • 1/2 cup milk
  • 4 packets 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 in 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. 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.

Notes

Servings: this recipe makes 2 cakes, each cake serving about 16 slices. 
  • You can skip the Cool Whip, the sourcream marshmallow filling will still adhere to the cake layers. 

Nutrition per serving

Serving: 1sliceCalories: 225kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 46mgSodium: 39mgPotassium: 145mgFiber: 1gSugar: 24gVitamin A: 362IUVitamin C: 1mgCalcium: 89mgIron: 1mg

 

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Yuri
Yuri
5 years ago

Can you replace cool whiplash with normal whiping ?

Diane West
Diane West
5 years ago

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. ?

Lilly
Lilly
5 years ago

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.

Lena
Lena
5 years ago

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!

Lena
Lena
5 years ago

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.

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