Bird’s Milk Cake, known in Russian as Ptichye Moloko, is a sophisticated dessert beloved across Eastern Europe. This exquisite cake features layers of delicate chocolate sponge and a light, creamy soufflé filling, finished with a smooth and glossy dark chocolate ganache. Named after a mythical delicacy, it truly lives up to its name—airy, elegant, and melt-in-your-mouth luxurious. A showstopping centerpiece for any special occasion.
Why You’ll Love This Recipe
Bird’s Milk Cake offers a perfect balance of texture and flavor, combining the richness of chocolate with the ethereal softness of soufflé. Here’s why this cake stands out:
- A unique Eastern European dessert not often found in mainstream baking
- Luxuriously soft soufflé cream that’s unlike any other cake filling
- Balanced sweetness with a hint of cocoa and dark chocolate
- Visually stunning and perfect for holidays or celebrations
- A rewarding project for experienced bakers and those looking to impress
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake Layers:
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
For the Soufflé Filling:
- 2 tablespoons gelatin
- 1/4 cup cold water
- 1 cup sugar
- 1/4 cup water (for syrup)
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
For the Chocolate Glaze:
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
Directions
- Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper.
- In a mixing bowl, beat eggs and sugar until light and fluffy.
- Sift in flour, cocoa powder, and baking powder. Gently fold the dry ingredients into the egg mixture.
- Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely, then slice horizontally into two even layers.
To prepare the soufflé filling:
6. Bloom the gelatin by sprinkling it over 1/4 cup of cold water. Let it sit for 5 minutes.
7. In a small saucepan, combine 1/4 cup water and sugar. Bring to a boil, stirring until the sugar dissolves completely.
8. In a separate bowl, beat the softened butter with sweetened condensed milk and vanilla extract until creamy.
9. Gradually add the hot sugar syrup, followed by the dissolved gelatin. Continue beating until the mixture becomes smooth and fluffy.
To assemble the cake:
10. Place one cake layer into a springform pan. Pour in half of the soufflé filling and smooth it out.
11. Place the second cake layer on top and cover with the remaining soufflé filling. Smooth the surface and chill in the refrigerator for at least 2 hours.
For the chocolate glaze:
12. In a small saucepan, heat the chocolate chips and heavy cream over low heat, stirring until fully melted and smooth.
13. Pour the glaze over the chilled cake, allowing it to spread evenly across the top.
14. Chill again until the glaze is set. Slice and serve chilled.
Servings and timing
- Servings: 10
- Prep Time: 40 minutes
- Cooking Time: 25 minutes
- Chilling Time: 2 hours
- Total Time: 3 hours
- Calories: Approximately 410 kcal per serving
Variations
- Vanilla Sponge: Use a vanilla sponge cake instead of chocolate for a lighter version.
- Citrus Zest: Add a touch of lemon or orange zest to the soufflé cream for a refreshing twist.
- White Chocolate Glaze: Substitute dark chocolate with white chocolate for a milder flavor and a contrasting appearance.
- Nut Crunch: Sprinkle finely chopped hazelnuts or almonds between the layers for added texture.
- Liqueur Infusion: Add a tablespoon of coffee liqueur or orange liqueur to the syrup for an adult version.
Storage/Reheating
- Refrigeration: Store the cake covered in the refrigerator for up to 4 days.
- Freezing: Bird’s Milk Cake freezes well. Wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
- Reheating: This dessert is best served chilled. Reheating is not recommended.
FAQs
What is Bird’s Milk Cake?
Bird’s Milk Cake is a Russian-origin dessert made with sponge cake, soufflé-like cream, and a chocolate glaze. It’s known for its airy texture and delicate flavor.
Why is it called “Bird’s Milk”?
The name refers to a Slavic myth where “bird’s milk” was considered a rare and magical delicacy—symbolizing something extraordinary and unattainable.
Is the soufflé filling raw?
No, the soufflé cream is stabilized with gelatin and hot syrup, which creates a safe and firm texture without baking.
Can I make this cake in advance?
Yes, it’s actually best made ahead of time to allow the soufflé and glaze to set properly. Make it a day in advance for ideal texture.
What type of chocolate is best for the glaze?
Use high-quality dark chocolate or dark chocolate chips with at least 60% cocoa for a rich, smooth ganache.
Can I use store-bought cake layers?
While homemade sponge offers the best texture, store-bought cake layers can be used for convenience, provided they are light and not too dense.
How firm should the soufflé layer be?
The soufflé should be airy yet hold its shape well when sliced. Properly bloomed gelatin ensures the ideal firmness.
Can I make it without a springform pan?
A springform pan is highly recommended for clean layering and easy removal, but you can line a regular pan with parchment and lift the cake out carefully.
Is this cake gluten-free?
No, the cake contains wheat flour. However, you could try a gluten-free flour blend suitable for sponge cakes as a substitution.
How long does it take to set?
The soufflé layer requires at least 2 hours in the refrigerator to fully set before adding the glaze and slicing.
Conclusion
Bird’s Milk Cake is a luxurious and refined dessert that embodies the elegance of Eastern European baking. With its light soufflé filling, moist sponge cake, and glossy chocolate glaze, this cake offers a unique textural contrast and sophisticated flavor. Perfect for holidays, celebrations, or special gatherings, it’s a treat that captures attention and admiration from the very first bite.
PrintBird’s Milk Cake (Ptichye Moloko)
A luxurious Eastern European dessert featuring layers of fluffy sponge cake and silky soufflé cream, topped with a rich chocolate ganache. Elegant, airy, and indulgent, this cake melts in your mouth like a dream.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 2 tablespoons gelatin
- 1/4 cup cold water
- 1 cup sugar
- 1/4 cup water (for syrup)
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup sweetened condensed milk
- 1/2 cup dark chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper.
- In a mixing bowl, beat eggs and sugar until light and fluffy. Sift in flour, cocoa powder, and baking powder. Fold gently to combine.
- Pour batter into prepared pan and bake for 20–25 minutes. Let cool, then slice horizontally into two layers.
- For the soufflé: Bloom gelatin in 1/4 cup cold water. In a saucepan, bring 1/4 cup water and sugar to a boil to form a syrup.
- In a mixing bowl, beat softened butter with condensed milk and vanilla extract. Slowly pour in the hot syrup while beating, then add dissolved gelatin. Beat until light and creamy.
- Place one cake layer in a springform pan. Pour half of the soufflé cream on top. Add the second cake layer and spread the remaining cream on top. Chill for at least 2 hours.
- For the glaze: Heat chocolate chips and heavy cream together until smooth and glossy.
- Pour ganache over the chilled cake and let it set before slicing and serving.
Notes
- Use a springform pan for easy assembly and removal.
- Chill the cake thoroughly to ensure the soufflé sets properly.
- You can substitute dark chocolate chips with semi-sweet for a milder flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 35 g
- Sodium: 85 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg