Description
Ptichye Moloko Cake, also known as Bird’s Milk Cake, is a classic Russian dessert featuring a light, fluffy sponge base topped with a luscious, creamy gelatin mousse filling and a smooth chocolate glaze. This delicate cake combines airy textures with rich vanilla and chocolate flavors, making it a perfect treat for special occasions or elegant dessert menus.
Ingredients
Scale
Sponge Cake:
- 8 eggs
- 3/4 cup sugar
- 1 tsp pure vanilla extract
- 1 cup flour
Gelatin Mousse Filling:
- 1 packet unflavored gelatin (7 grams by weight)
- 1/2 cup milk
- 1/2 cup sugar
- 8 oz tub of sour cream
- 8 oz tub of Cool Whip (refrigerated, not frozen)
- 1 can Sprite (or 7-Up, or LaCroix with 2 tbsp sugar as substitute)
Whipped Cream Topping:
- 2 cups (1 pint) heavy whipping cream
- 3 Tbsp confectioners (powdered) sugar, sifted
- 3/4 tsp vanilla extract
Chocolate Glaze:
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Separate the eggs, beating the egg whites to soft peaks. Gradually add the sugar while beating until stiff peaks form. In a separate bowl, beat the yolks and vanilla extract until thick and pale. Gently fold the yolk mixture and sifted flour into the whipped egg whites, taking care to retain as much air as possible. Pour the batter into a greased cake pan and bake for approximately 20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Make the Gelatin Mixture: Sprinkle the unflavored gelatin over the milk and let it bloom for about 5 minutes. Heat gently until the gelatin dissolves completely, then stir in the sugar until fully dissolved. Allow this mixture to cool to room temperature.
- Prepare the Mousse Filling: In a large mixing bowl, combine the sour cream, Cool Whip, and the cooled gelatin mixture with the can of Sprite or lemon-lime soda substitute. Mix gently but thoroughly until smooth and evenly incorporated. Refrigerate the mixture to thicken slightly, around 20-30 minutes.
- Assemble the Cake: Place the cooled sponge cake base on a serving plate or springform pan. Pour the gelatin mousse mixture evenly over the cake base. Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow the mousse to fully set.
- Prepare Whipped Cream Topping: In a chilled bowl, whisk the heavy whipping cream with powdered sugar and vanilla extract until medium to stiff peaks form. Spread the whipped cream smoothly over the set gelatin layer on the cake.
- Add Chocolate Glaze: Melt the semi-sweet chocolate chips gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning. Allow the chocolate to slightly cool but remain pourable, then drizzle or spread it evenly over the whipped cream topping. Chill briefly to set the glaze.
- Serve: Once fully assembled and chilled, slice into 12 to 20 pieces depending on desired serving size and enjoy this classic, airy, and creamy Bird’s Milk Cake.
Notes
- Use fresh eggs at room temperature for better aeration in the sponge cake.
- Ensure the gelatin mixture is cooled before mixing with sour cream and whipped topping to prevent curdling.
- The soda adds a light, airy texture to the mousse; avoid using diet or artificially sweetened sodas.
- Refrigerate the cake for an extended period to allow proper setting and flavor melding.
- The chocolate glaze should not be too hot when poured to avoid melting the whipped cream layer.
