Name: Bird’s Milk Cake Recipe (Ptichye Moloko) Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 55 min
Cuisine: Eastern European
Ingredients: 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 tablespoons sugar); 2 lbs sour cream (Daisy Brand recommended); 1 1/2 cups sugar; 15 oz sweetened condensed milk; 1/2 cup milk; 4 packets Knox gelatin; 1 stick unsalted butter; 1 cup semi-sweet chocolate chips; 1 cup heavy cream

Jump to Recipe

If you have a soft spot for dreamy, melt-in-your-mouth desserts, then the Bird’s Milk Cake Recipe (Ptichye Moloko) will quickly become your new obsession. This Russian classic combines a delicate sponge cake base with a rich, airy sour cream mousse filling, all enveloped in a luscious chocolate ganache. Every bite is an exquisite balance of textures and flavors that feels both sophisticated and comforting. Whether you’re celebrating a special occasion or simply want to indulge in something truly extraordinary, this cake offers a slice of pure delight that’s surprisingly approachable to make at home.

Bird's Milk Cake Recipe (Ptichye Moloko) Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Bird’s Milk Cake Recipe (Ptichye Moloko) is in how straightforward yet essential the ingredients are. Each one plays a vital role, contributing to the cake’s tender crumb, creamy filling, or glossy finish. Let’s break down what you’ll need to bring this elegant dessert to life.

3 eggs: They provide structure and richness to the sponge cake.
1/2 cup sugar: Sweetens the sponge cake, helping it brown beautifully.
1/2 cup flour: The cake’s foundation, giving it a light, tender crumb.
2/3 cup Cool Whip (divided): Adds fluffiness and extra creaminess in the filling and cake layers.
1/2 cup boiling milk (or water with 4 TBSP sugar dissolved): Used to soak the cake layers, keeping them moist and flavorful.
2 lbs sour cream (preferably Daisy Brand): A tangy, velvety base for the mousse that is signature to this cake.
1 1/2 cups sugar: Sweetens the sour cream mousse perfectly without overpowering.
15 oz sweetened condensed milk: Adds richness and smooth sweetness to the mousse.
1/2 cup milk: Used for blooming the gelatin, making the mousse set beautifully.
4 packets Knox gelatin: Essential for turning the mousse into a silky, stable filling.
1 stick unsalted butter: Adds creaminess to the ganache and helps it set with a shiny finish.
1 cup semi-sweet chocolate chips: For a perfectly bittersweet ganache topping.
1 cup heavy cream: Makes the ganache smooth and luxurious.

How to Make Bird’s Milk Cake Recipe (Ptichye Moloko)

Step 1: Prepare the Sponge Cake

Start with beating the eggs and sugar together until the mixture is pale and thick. This takes about 10 minutes and is crucial to creating a light, airy sponge. Then, gently whisk in the flour in one direction to keep that tender crumb intact. Pour the batter into a greased and floured 9-inch cake pan, and bake at 350°F until done, which usually takes around 25 minutes. Once cooled, slice the sponge horizontally to create two thin layers, then place each layer into separate 9-inch springform pans.

Step 2: Soak and Add Cool Whip Layers

While the cake layers rest, soak them evenly with the hot milk and sugar mixture you prepared (or the alternative water and sugar combo). This keeps the sponge perfectly moist and flavorful. Spread about a third of a cup of Cool Whip over each soaked cake layer to add light creaminess and a subtle, airy sweetness.

Step 3: Create the Sour Cream Mousse Filling

The heart of the Bird’s Milk Cake Recipe (Ptichye Moloko) is its luscious sour cream mousse. Beat the sour cream and sugar together for a solid 15 minutes until it thickens nicely. Then, introduce the sweetened condensed milk and continue beating for another five minutes. Meanwhile, whisk together the gelatin and half a cup of milk in a saucepan and bring the mixture gently to a boil. Remove from heat, add the butter, and melt it in while whisking constantly. Slowly incorporate this warm gelatin mixture into the sour cream mixture and beat for a couple more minutes so everything blends smoothly.

Step 4: Assemble and Chill

Divide the mousse evenly between the two springform pans over the cake layers. Refrigerate for 3 to 4 hours, allowing the mousse to set into a firm yet creamy filling that holds its shape beautifully.

Step 5: Prepare the Chocolate Ganache

For the finishing touch, heat the heavy cream until it just boils, then pour it over the semi-sweet chocolate chips. Let it sit for a few minutes to melt completely before whisking it into a glossy, smooth ganache. Let the ganache cool slightly but not harden, then pour it evenly on top of each set cake. Chill again until the ganache sets firm.

How to Serve Bird’s Milk Cake Recipe (Ptichye Moloko)

Garnishes

Serving this cake beautifully is all about subtle additions that complement its creamy texture. Fresh berries like raspberries or blueberries add a pop of color and a pleasant tartness that brightens each bite. A light dusting of powdered sugar or a few mint leaves can also make the presentation feel festive and fresh without overpowering the delicate flavors.

Side Dishes

Pair Bird’s Milk Cake Recipe (Ptichye Moloko) with a cup of strong coffee or a floral black tea to balance the sweetness and enhance its complex creamy notes. For brunch or a more decadent dessert spread, serve alongside fresh fruit salads or light sorbets that refresh the palate.

Creative Ways to Present

For a modern twist, serve the cake in individual glass jars or transparent cups layered with some berry coulis between cake and mousse layers. You could also create mini versions in cupcake liners, perfect for parties or special gatherings. Adding edible flowers or chocolate curls on top can elevate the look to something truly spectacular.

Make Ahead and Storage

Storing Leftovers

This cake keeps incredibly well when covered tightly with plastic wrap or stored in an airtight container in the fridge. Given its mousse filling, it’s best enjoyed within 3 to 4 days to ensure freshness and texture remain at their peak.

Freezing

You can freeze this dessert, but the mousse texture may soften a bit once thawed. To freeze, wrap the entire cake securely with plastic wrap and foil, then thaw overnight in the refrigerator before serving. This is a great way to prepare ahead for special occasions.

Reheating

Since this is a chilled mousse cake, reheating is not recommended. Instead, allow frozen cakes to thaw gently in the fridge for best texture and flavor. If you prefer a softer ganache, leaving the cake at room temperature for about 20 minutes before slicing will make it easier to cut and enjoy.

FAQs

What is Bird’s Milk Cake (Ptichye Moloko)?

Bird’s Milk Cake, or Ptichye Moloko, is a beloved Russian dessert made with a light sponge base, a fluffy sour cream mousse filling, and a silky chocolate ganache on top. It’s known for its elegant textures and heavenly creaminess.

Can I substitute the sour cream in the mousse?

Sour cream is essential for the mousse’s signature tang and creaminess, but you can try combining cream cheese with a bit of lemon juice as a substitute. However, this will alter the flavor and texture slightly.

How long does the gelatin take to set the mousse?

The gelatin usually takes about 3 to 4 hours in the refrigerator to fully set the mousse to the right firmness, allowing the cake to slice cleanly and hold its shape.

Is this cake suitable for beginners?

Absolutely! With clear steps and simple ingredients, the Bird’s Milk Cake Recipe (Ptichye Moloko) is very approachable for home bakers looking to try something a bit special but not intimidating.

Can I use homemade whipped cream instead of Cool Whip?

Yes, homemade whipped cream works wonderfully and adds a fresh richness. Just make sure to whip it to soft peaks so it folds easily into the layers without deflating.

Final Thoughts

If you’re ready to treat yourself and your loved ones to a dessert that’s both a conversation starter and a crowd-pleaser, give the Bird’s Milk Cake Recipe (Ptichye Moloko) a whirl. Its harmonious blend of textures and flavors captures the magic of traditional baking with a modern flair. Once you taste this cake, it will have a permanent spot in your recipe collection and your heart.

Bird’s Milk Cake Recipe (Ptichye Moloko) Recipe

★★★★★

5 from 20 reviews

Author: anna
Total Time: 4 hours 55 minutes
Yield: 2 cakes, each serving approximately 8-10 slices 1x
Diet: Vegetarian

Print Recipe

Description

Bird’s Milk Cake, or Ptichye Moloko, is a classic Eastern European dessert featuring a light and airy sponge cake layered with a luscious sour cream mousse filling, topped with a smooth and rich chocolate ganache. This elegant cake combines delicate textures and sweet flavors to create a memorable treat perfect for special occasions and celebrations.

Instructions

Make Sponge Cake: Beat the eggs and sugar together for about 10 minutes until the mixture is pale and thick. Gently whisk in the flour in one direction to maintain the batter’s airiness. Pour the batter into a greased and floured 9-inch cake pan. Bake in a preheated 350°F oven until the cake is done, about 20-25 minutes. Allow the cake to cool, then slice it in half horizontally.
Prepare Cake Layers: Transfer the two cake layers into two separate 9-inch springform pans. Evenly soak each layer with the boiling milk (or the sugar dissolved in water) mixture. Spread about 1/3 cup of Cool Whip over each cake layer and set aside.
Make Sour Cream Mousse Filling: In a large bowl, beat the sour cream and 1 1/2 cups sugar for 15 minutes until smooth and fluffy. Add the sweetened condensed milk and continue beating for another 5 minutes. In a small saucepan, whisk gelatin and 1/2 cup milk together and heat until it comes to a boil. Remove from heat, then whisk in the unsalted butter until melted and smooth. Slowly incorporate this hot gelatin mixture into the sour cream mixture, beating for an additional 2 minutes even though the batter will become runny.
Assemble Mousse Layers: Divide the mousse evenly between the two prepared springform pans over the cake layers with Cool Whip. Refrigerate the cakes for 3 to 4 hours or until the mousse is firm.
Prepare Chocolate Ganache: Microwave the heavy cream until it just begins to boil. Pour over the semi-sweet chocolate chips and let sit for a few minutes to melt. Whisk thoroughly until the ganache is smooth and shiny. Allow it to cool slightly but still pourable.
Finish Cake: Evenly pour the ganache over both cakes, smoothing the tops. Refrigerate until the ganache fully sets, about 1-2 hours. Release cakes from springform pans before serving.

Notes

For best results, use full-fat sour cream and freshly whipped Cool Whip for authentic texture.
The sponge cake layers will be thin, ensuring the mousse filling is the star of the dessert.
Gelatin must be fully dissolved and hot before adding to the mousse to ensure proper setting.
Allow the ganache to cool to a pourable consistency but not too hot to avoid melting the mousse.
This cake benefits from being chilled overnight to fully develop flavors and firmness.
Use a sharp serrated knife to slice the cake cleanly.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking, Refrigeration
Cuisine: Eastern European