Bird’s Milk Cake is a custard cake, also called “Ptichye Moloko”. Bird’s MilkCake is mousse-like, covered in rich chocolate ganache and a nice hint of fruits on top.
Bird’s Milk Cake might be an odd name, but it’s a very common Russian dessert. Most kids that grow up in Russian culture have triedPtichye Moloko. It’s also popular here in the states, you can find it in most Russian markets, either in a cake or candy form.
Tips for Making the Bird’s Milk Cake (Ptichye Moloko)
- Prepare all ingredients ahead of time, and read all step by step instructions before starting.
- Give each layer of Bird’s Milk Cake at least 30 minutes to set.
- Once you fill up the cake pan, use a spatula to smooth out the cake.
- Once you remove the cake from the pan, use a knife at an angle to smooth out the sides of the cake.
- Bird’s Milk Cake can be refrigerated for several days as long as it’s stored in a sealed container.
Other Russian Cakes to Try
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- 1/2 cup semi-sweet chocolate chips
- 1/2 cup whipping cream
- In a saucepan over medium heat, whisk the gelatin into the milk until dissolved. Remove from heat and set aside.
- Using a stand or hand mixer, mix the Cool Whip, sour cream, and sugar. In small portions, add the milk and gelatin mixture until you get a smooth, consistent texture.
- Thoroughly oil all the sides of a 9-inch cake pan (very important when it comes time to remove the cake!). Place half of the batter into the pan. Refrigerate until the layer hardens (around 30 minutes).
- While the first layer is hardening in the fridge, use an electric mixer to add the cacao powder to the second half of the batter. Keep the chocolate custard at room temperature while the other layer is setting.
- Carefully apply the cacao mixture on top of the white layer. Place the cake in the fridge to set (about 30 minutes).
- Place chocolate chips and whipping cream in a microwave-safe dish. In 30-second intervals, melt the chocolate chips and whipping cream, stirring between each round. Continue the process until the chocolate ganache is smooth. Set aside and let it cool to room temperature.
- Remove the cake from the fridge. Using a knife, carefully loosen the edges of the cake. Place the cake upside down on a cake stand and gently remove it from the pan. Spread the chocolate ganache on the top of the cake.
- Decorate the cake with berries (or any other fruit of your choice). Allow the cake to set in the refrigerator for 2 hours before you are ready to serve it. Slice and enjoy!