Bird’s Milk Cake Recipe (Ptichye Moloko)

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

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. 

You may not even be a Bird’s Milk fan but wait until you try this one. My sister-in-law even commented “It tastes better than it looks” when she was eating some.  I tried this cake at a wedding and it definitely got my attention by tasting yummy! 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 and did you know sour cream actually doubles in amount when whipping? It clearly 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. 

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 knoxx Gelatine
  • 1 stick butter, unsalted

GANACHE:

  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream

 

DIRECTIONS:

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. 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 1/3 cup of cool whip onto each cake layer. Set aside. (Layers will be thin.)

2. 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 throughly, whisking non-stop. Remove from heat and slowly beat into the sour cream mixture beating 2 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.

Bird's Milk Cake Recipe (Ptichye Moloko)
 
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.
Alyona's Cooking:
Serves: 2 cakes
Ingredients
  • CAKE:
  • 3 eggs
  • ½ cup sugar
  • ½ cup flour
  • ⅔ cup Cool Whip, divided
  • ½ cup boiling milk (or water) dissolved with 4 TBSP sugar
  • SOUR CREAM MOUSSE:
  • 2 lbs Sour Cream (Daisy Brand)
  • 1½ cups sugar
  • 1 (15 oz) can condensed milk
  • ½ cup milk
  • 4 packets of knoxx Gelatine
  • 1 stick butter, unsalted
  • GANACHE:
  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream
Instructions
  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. 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 ⅓ cup of cool whip onto each cake layer. Set aside. (Layers will be thin.)
  2. 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 throughly, whisking non-stop. Remove from heat and slowly beat into the sour cream mixture beating 2 more minutes (mixture will get runny.) Evenly Divide the mousse into the two prepared springform pans and refrigerate until firm (3-4 hours.)
  3. 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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6 thoughts on “Bird’s Milk Cake Recipe (Ptichye Moloko)

  1. 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.

    0
    1. 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!

      0
  2. 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!

    5
    1. Oh wonderful, Good to know your feedback! Thank you for the New Year greeting May God bless you and your family!

      0
  3. 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.

    5

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