Ptichye Moloko Cake Recipe (Bird’s Milk Cake) Recipe
This Ptichye Moloko Cake, also known as Bird’s Milk Cake, is a delightful layered dessert comprising light sponge cake layers, a creamy Ptichye Moloko mousse, a refreshing syrup, a luscious Creme Chantilly frosting, and a decadent chocolate topping. Each component harmonizes to create a heavenly treat that will impress any crowd.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 5 hours
- Yield: 1 cake (12-16 slices) 1x
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Scale
Cake Layers:
- 8 large eggs
- ¾ cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup flour
Ptichye Moloko Layer:
- 7 grams (1 packet) unflavored gelatin
- ½ cup milk
- ½ cup sugar
- 8 oz sour cream
- 8 oz Cool Whip, refrigerated
Syrup:
- 1 can Sprite, 7-Up, or LaCroix mixed with 2 tablespoons sugar
Creme Chantilly Frosting:
- 2 cups heavy whipping cream (1 pint)
- 3 tablespoons confectioners’ sugar, sifted
- ¾ teaspoon vanilla extract
Chocolate Topping:
- ¾ cup semi-sweet chocolate chips
Instructions
- Prepare the Cake Layers: Preheat the oven and line cake pans. Whisk egg yolks, sugar, and vanilla. Beat egg whites, fold in yolk mixture, and bake.
- Prepare the Ptichye Moloko Layer: Dissolve gelatin in milk, mix with sugar, sour cream, and Cool Whip. Pour over one cake layer and refrigerate.
- Make the Syrup: Mix soda and sugar, pour over cake layer.
- Prepare the Creme Chantilly Frosting: Whip cream, sugar, and vanilla until stiff peaks form.
- Assemble the Cake: Layer cake, pour syrup, frost with Chantilly frosting.
- Make the Chocolate Topping: Melt chocolate, drizzle over cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: Ptichye Moloko Cake, Bird’s Milk Cake, Russian dessert, layered cake, Creme Chantilly frosting, chocolate drizzle
