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Bird’s Milk Cake (Ptichye Moloko)

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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.

Ingredients

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  • 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

  1. Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper.
  2. In a mixing bowl, beat eggs and sugar until light and fluffy. Sift in flour, cocoa powder, and baking powder. Fold gently to combine.
  3. Pour batter into prepared pan and bake for 20–25 minutes. Let cool, then slice horizontally into two layers.
  4. 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.
  5. 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.
  6. 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.
  7. For the glaze: Heat chocolate chips and heavy cream together until smooth and glossy.
  8. 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

Find it online: https://yumfoodusa.com/birds-milk-cake-ptichye-moloko/