Cake “Bird’s Milk” is a popular dessert that conquers the hearts of sweet tooths with its lightness, airy texture and original flavor. Its name is associated with a certain magical and mysterious image, because “bird’s milk” in folk beliefs represents something unusual and divine. This cake has become a real symbol of holidays and celebrations in the post-Soviet countries, it can be found on the tables of both anniversaries and weddings. The
unique texture of the filling resembles a cloud, which makes the cake especially light and beautiful. The main advantage of Bird’s Milk is not only in its taste, but also in the fact that it can be adapted to different preferences. So, you can add fruits, nuts or various flavorings to the recipe – chocolate, vanilla, coffee.
Cooking a cake “Bird’s Milk” is not only an opportunity to please yourself and your loved ones, but also an art that requires meticulousness.
Ingredients for sponge cake:
- Yolks – 6 pcs;
- Milk – 50 ml;
- Vegetable oil – 20 ml;
- Sugar – 60 g;
- Cocoa – 20 g;
- Flour – 70 g;
- Salt – a pinch;
- Baking powder – ½ tsp.
Ingredients for the mousse:
- Gelatin – 20 g;
- Water – 200 ml;
- Sugar – 200 g;
- Protein – 6 pcs;
- Condensed milk – 200 g;
- 82% butter – 200 g.
Preparation of the cake “Bird’s milk”:
Pour to the yolks sugar and salt, beat 3-4 minutes with a mixer. Pour the vegetable oil and milk into the mixture, stir with a spatula.
Sift the flour, baking powder, salt and cocoa into the mixture, knead a delicate biscuit dough without lumps
.
Place the dough in a 22 cm long mold, covered with parchment
. Bake the biscuit at 180 degrees for 10 minutes. For the mousse, mix gelatin with 50 ml of water, beat butter separately with a mixer for 3-4 minutes.
Pour condensed milk into the butter, beat for another 2-3 minutes. Pour 150 grams of sugar into a saucepan and pour 150 ml of water, bring to a boil. After boiling, cook the impregnation for 6 minutes.
Pour 50 grams of sugar, vanilla sugar and salt into the whites, whip for 5-6 minutes until stiff peaks. Pour the hot melted sugar in a thin stream into the proteins and continue beating.
Beat the proteins with the sugar mixture for 3-4 minutes, and then pour in the warm melted gelatin. Beat the mousse for a minute, and then add the buttercream to it, beat until homogeneous. Soak
the sponge cake with milk, adjust the pastry mold on it. Spread the mousse on the biscuit and leave in the refrigerator for 8 hours to harden.
For the glaze you can melt 100 grams of chocolate and 30 grams of butter, pour over the cake after hardening. To stabilize the glaze, put the cake in the refrigerator for 10 minutes.
You can serve the cake at once or divide it into small pieces. In this case, the cake makes delicious “Bird’s Milk” cakes.
