Bird's Milk Cake Recipe (Ptichye Moloko) | Alyona's Cooking (2024)

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This is a DELICIOUS Bird’s Milk Cake (ptichye moloko)! A whipped sour cream filling turns into a delicate mousse, creating a Jell-O-like cake known as the Bird’s Milk Cake.

You may not even be a Bird’s Milk fan but wait until you try this one. My sister-in-law also commented “It tastes better than it looks” when she was eating some. I tried this cake at a wedding, and the yummy taste of it got my attention! My aunt got this recipe from the lady that made these and am I glad she did! This cake is quite pleasant considering the “sour cream” ingredient. Did you know that sour cream doubles in amount when whipping? It did so for this cake. A delicious semi-sweet cake to enjoy with a cup of tea — Deliciousness!

Note: This recipe makes two 9-inch cakes so make them accordingly.

Ingredients for Bird’s Milk 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 TBSP sugar

SOUR CREAM MOUSSE:

• 2 lbs Sour Cream (Daisy Brand)
• 1 1/2 cups sugar
• 1 (15 oz) can of condensed milk
• 1/2 cup milk
• 4 packets of Knox Gelatine
• 1 stick butter, unsalted

GANACHE:

• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream

Directions to make Bird’s Milk Cake:

1. TO MAKE CAKE: Beat eggs and sugar until pale and thick (10 minutes.) Whisk in flour moving one direction and pour into a greased and floured 9-inch cake pan. Then bake in a 350° oven until done. Cool the cake; then, slice in half and transfer layers to two 9″ spring-form pans. Evenly soak layers with the milk and sugar mixture. And spread a 1/3 cup of cool whip onto each cake layer. Then, set aside. (Layers will be thin.)

2. TO MAKE SOUR CREAM MOUSSE: Beat the sour cream and sugar for 15 minutes. After, add condensed milk and beat five more minutes.In a small saucepan whisk the Gelatine and milk until the mixture comes to a boil. Furthermore, add the butter and melt thoroughly, whisking non-stop. Remove from heat and slowly beat into the sour cream mixture beating for two more minutes (mixture will get runny.) Then, evenly Divide the mousse into the two prepared springform pans and refrigerate until firm (3-4 hours.)

TO MAKE GANACHE: Microwave cream until boiling. Pour over chocolate chips and allow to sit for a few minutes. After that, whisk until the ganache comes together and cools. In the end, evenly pour onto the two cakes and refrigerate until set.