Bird's Milk Cake

This Russian Bird's Milk Cake (ptichye moloko) is made with a delicate vanilla soufflé, covered in rich chocolate ganache, and soft sponge layers — a true Slavic classic. The name literally means "the milk of birds," from an ancient legend that birds of paradise fed their chicks with this sacred ingredient.

Ingredients

Sponge

• 80g plain flour
• 12g cornstarch
• 4g baking powder
• 2 eggs
• 80g sugar

Syrup

• 80g water
• 60g condensed milk

Vanilla Soufflé

• 100g egg whites
• 90g granulated sugar
• 40g water
• 9g gelatine powder + 45g cold water
• 200g double/heavy cream
• 260g mascarpone cheese
• 60g condensed milk

Chocolate Glaze

• 18g vegetable oil
• 105g milk chocolate (dark also works)

Directions

1. Beat eggs with sugar on high speed. Fold in sifted dry ingredients gently.
2. Pour into a 16cm mold, bake 15-20 minutes at 175°C/350°F. Cool, then refrigerate 2-3 hours or overnight.
3. Trim and cut the sponge in half to create 2 layers.
4. Combine water and condensed milk for the syrup, warm briefly, brush over each sponge.
5. Bloom gelatine in cold water. Cook sugar and water to 116-118°C/240-244°F.
6. At 114-116°C, begin whisking egg whites on medium speed. Once the syrup reaches temperature, stream it into the whites while whisking to a smooth, shiny meringue.
7. Add room-temperature mascarpone and condensed milk. Melt gelatine briefly and whisk in.
8. Fold in lightly whipped cream and assemble immediately — the soufflé sets fast.
9. Line an 18cm pan, add the first sponge layer, soak with syrup, pour 2/3 of the soufflé over it. Add the second sponge, more syrup, then the remaining soufflé. Freeze 1 hour or refrigerate 4-6 hours.
10. Melt glaze ingredients together and pour over the set cake. Chill to set fully before serving.

Hugs, Alla xox

Want a new recipe like this every month, plus live coaching and a community that actually cheers you on? My Cake Club is open year-round. See what's inside →