Bird's Milk Cake

Name: Bird's Milk Cake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 servings
Cuisine: Russian
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 4 egg yolks; 1 cup all-purpose flour, sifted; 2 tbsp unflavored gelatin powder; 1/2 cup cold water; 1/2 cup unsalted butter, softened; 1 cup sweetened condensed milk; 4 egg whites; 1 cup granulated sugar; 6 oz dark chocolate, chopped; 1/2 cup heavy cream

A classic dessert featuring a light cake base topped with a fluffy vanilla souffle and a smooth dark chocolate glaze. The contrast between airy souffle and rich chocolate creates a delicate, melt in your mouth texture.

45 minMediumServes 8380 cal/serving

RussianDessertStovetop and OvenVegetarianNut-FreeLow-SodiumAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
4 egg yolks
1 cup all-purpose flour, sifted
2 tbsp unflavored gelatin powder
1/2 cup cold water
1/2 cup unsalted butter, softened
1 cup sweetened condensed milk
4 egg whites
1 cup granulated sugar
6 oz dark chocolate, chopped
1/2 cup heavy cream

Instructions

1

Preheat the oven to 350F (175C) and line an eight-inch square pan with parchment paper.
2

Beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar in a bowl until fluffy, then beat in 4 egg yolks.
3

Fold in 1 cup sifted all-purpose flour, spread the batter into the prepared pan, and bake for 10 minutes until golden, then cool completely.
4

Sprinkle 2 tbsp unflavored gelatin powder over 1/2 cup cold water in a small dish, let bloom for 5 minutes, then warm gently until dissolved.
5

Beat 1/2 cup softened unsalted butter with 1 cup sweetened condensed milk in a medium bowl until creamy and smooth.
6

Whip 4 egg whites with 1 cup granulated sugar to stiff peaks, stream in dissolved unflavored gelatin powder, then gently fold in the butter mixture.
7

Pour the souffle layer over the cooled cake base and chill in the refrigerator for 2 hours until firm.
8

Heat 6 oz chopped dark chocolate and 1/2 cup heavy cream over low heat until smooth, pour over the chilled cake, and refrigerate for 30 minutes before slicing.

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Questions

What oven temperature does Bird's Milk Cake need?

For Bird's Milk Cake, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 10 minutes, in step 3.

Why fold instead of stir in Bird's Milk Cake?

Step 3 reads: "Fold in 1 cup sifted all-purpose flour, spread the batter into the prepared pan, and bake for 10 minutes until golden, then cool completely." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

Is there a substitute for gelatin in Bird's Milk Cake?

The entry for Bird's Milk Cake calls for 2 tbsp unflavored gelatin powder. In its place: Agar powder sets at about a third of the volume and gives a firmer, less wobbly set. Boil it briefly to activate it.

Is Bird's Milk Cake vegan?

No, though it is vegetarian. What keeps it from vegan is 1/2 cup unsalted butter, softened, 1/2 cup unsalted butter, softened, 1 cup sweetened condensed milk and 1/2 cup heavy cream. For fully plant-based entries, see the vegan dessert collection.

Which part of Bird's Milk Cake can be done ahead?

Everything up to step 7. Step 7 is a built-in pause of 2 hours: "Pour the souffle layer over the cooled cake base and chill in the refrigerator for 2 hours until firm." Do everything up to that point ahead of time and pick up at step 8 when you are ready to finish.

Serve it with

Sbiten drink
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Caipirinha drink

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