Ptichye Moloko Cake Recipe (Bird’s Milk Cake) Recipe
Indulge in this heavenly Ptichye Moloko Cake, a classic Russian dessert also known as Bird’s Milk Cake. Layers of fluffy cake, creamy mousse, and luscious chocolate topping come together to create a decadent treat that will impress any crowd.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 1 cake 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, vanilla, and flour. Beat egg whites until foamy. Fold yolk mixture into whites. Bake and cool cakes.
- Prepare the Ptichye Moloko (Mousse) Layer: Heat gelatin and milk, then combine with sugar, sour cream, and Cool Whip. Pour over one cake layer and refrigerate.
- Make the Syrup: Combine soda and sugar, pour over cake layers.
- Prepare the Creme Chantilly Frosting: Whip cream with sugar and vanilla until stiff peaks form.
- Assemble the Cake: Place second cake layer on top of mousse, trim edges, and frost with Creme Chantilly frosting.
- Make the Chocolate Topping: Melt chocolate chips and drizzle over the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
Keywords: Ptichye Moloko Cake, Bird’s Milk Cake, Russian cake recipe
