Bird’s Milk Cake (Russian Ptuchye Moloko)

This Bird’s Milk Cake Recipe comprises layers of chocolate cake, meringue, and chocolate ganache for a rich dessert that is also very light in texture. Slices of this beautiful cake are perfect served anytime, but it is also attractive enough to serve as a birthday cake or a dessert after an elegant dinner party. Making this bird’s milk cake does require a few steps and components, but each is well worth it to make such a delicious cake.

To make it, you begin by making the cake base by beating sugar with butter. Then, egg, flour, and cocoa get added to it before being baked in the oven. Next, a meringue mixture gets made containing gelatin, egg whites, lemon juice, condensed milk, sugar, and butter. Finally, to assemble the cake, the cake layer goes on the bottom before being topped with the meringue mixture. After that, the cake gets glazed with chocolate ganache for a decadent finish.

What is Bird’s Milk Cake?

The cake version originated in Moscow in 1978 and includes sponge cake on the bottom, a meringue mixture in the middle, and chocolate ganache on top. This version is quite similar in that it contains a creamy meringue mixture and chocolate ganache. However, it has a chocolate cake base which is a little different from the original sponge cake.

Why is It Called "Bird's Milk Cake?"

The name "Bird's Milk Cake" originates from an old European folklore expression that symbolizes something so rare and exquisite that it’s almost mythical—like "milk from a bird." In various Slavic and Eastern European cultures, the phrase “bird’s milk” is used to describe something luxurious, extraordinary, or unattainable.

Pro Tips

• Don’t over bake the cake. You will be able to determine that it is done by inserting a toothpick or bamboo skewer into the centre; if it comes out clean, it is done!
• If you have a difficult time finding gelatin sheets in your local grocery store, you will be able to find them online.
• Use a candy thermometer or instant-read thermometer to determine when the syrup has reached the correct temperature to make the meringue successfully.
• Use the highest quality dark chocolate you can find for the best flavored ganache.
• Room temperature egg whites will whip up easier than if they are chilled. For the best results, pull the eggs out of the fridge 30 minutes to an hour before you plant to make the meringue for this recipe.

What to Serve with Bird’s Milk Cake?

This bird’s milk cake doesn’t require anything to serve it with except for a hot cup of coffee or tea. It is already sweet enough so it doesn’t require any icing sugar, and since it has a soft, creamy layer of meringue, whipped cream isn’t needed either.

Can I Use Powdered Gelatin Instead?

Yes, you definitely could! A good rule of thumb is that you should use 1 tablespoon of gelatin powder for every 4 gelatin sheets that are used in a recipe.

Can I Replace Condensed Milk With Regular Milk?

No, regular milk isn’t a good substitute as it is thinner and more fluid than condensed milk. Condensed milk has had most of its water content removed which gives it a thicker consistency and help may the meringue mixture creamier.

Can I Use Other Chocolate for the Chocolate Ganache?

Yes, you could! While dark chocolate is particularly good in this recipe due to how it contrasts with the sweeter elements of the cake, you could also use semi-sweet chocolate or milk chocolate for the ganache. It will just have a slightly different appearance and taste.

How to Store Bird’s Milk Cake

This cake should be tightly wrapped and stored in the fridge. It should stay fresh for up to 3 days although you may find that it still tastes good for a day or two after that.

Can I Freeze Bird's Milk Cake?

You can! To preserve its texture and flavor, wrap the cake tightly in plastic wrap and then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 1-2 months. Before serving, allow it to thaw in the refrigerator overnight to maintain its delicate texture.

How to Make Bird’s Milk Cake

Step 1: For the cake, beat the butter with the sugar until creamy. Beat in the egg until combined. Add the flour, sift the cocoa powder over top, and beat until the mixture is smooth.

Step 2: Pour the batter into a 22cm cake tin that has been lined with parchment paper. Bake it in a 180 C (356 F) oven for 20 minutes.

Step 3: For the meringue layer, soak the gelatin sheets in 80ml of the water.

Step 4: For the syrup, combine the sugar with the remaining water and lemon juice in a saucepan. Bring it to a boil and allow it to cook until it reaches 116 C (240 F), while stirring it constantly.

Step 5: Beat the egg whites in a bowl until white and foamy; continue beating, while gradually adding the sugar syrup until combined.

Step 6: Place the soaked gelatin with the water in a saucepan, and heat it until the gelatin is dissolved.

Step 7: Beat the gelatin mixture into the egg white mixture until combined and the mixture cools.

Step 8: Beat the butter and condensed milk in a bowl until fluffy and creamy. Beat in 2 tablespoons of the meringue until combined. Then, beat the milk mixture into the meringue mixture until combined.

Step 9: Place a cake ring on a baking sheet and line it with plastic wrap. Place the cake in the bottom.

Step 10: Spread the meringue mixture on top of the cake. Allow it to solidify in the fridge for at least 2 hours.

Step 11: For the ganache, chop the chocolate and place it in a bowl. Bring the cream to a boil, pour it over the chocolate, and stir it until the chocolate is completely melted. Spread the ganache on top of the cake.

Step 12: Store the cake in the fridge until the ganache is solidified and you are ready to serve it.