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.
Ingredients
Scale
Sponge Cake
- 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)
Sour Cream Mousse
- 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
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
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
Nutrition
- Serving Size: 1 slice (1/10th of a cake)
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 120 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Bird's Milk Cake, Ptichye Moloko, sour cream mousse, chocolate ganache, Eastern European dessert, sponge cake, gelatin mousse cake
