Bird’s milk has been one of the most popular and loved cakes since the 60’s in soviet countries. The soft sponge, the airy white ‘soufflé’ and the dark chocolate glaze- create a dramatic, unforgettably beautiful and delicious cake.
Bird’s milk has been one of the most popular and loved cakes since the 60’s in soviet countries. The soft sponge, the airy white ‘soufflé’ and the dark chocolate glaze- create a dramatic, unforgettably beautiful and delicious cake.
Make the cake: separate 7 eggs. Keep the egg whites in the fridge; we will use them later for the soufflé. Whip the egg yolks with 125 grams (5.5 oz) of sugar and 10 grams of vanilla sugar until light and fluffy. Add 100 grams (3.5 oz) of soft butter and continue whisking until very light, smooth and fluffy.
Mix together 160 grams (5.5 oz) of flour and 1 teaspoon of baking powder. Sift into the whipped egg yolk mixture and fold until incorporated.
Pour the batter into a 26 cm (10 inch) in diameter cake pan lined with parchment paper and spread evenly.
Bake at 200°C (390°F) for 20 minutes. Remove from the oven, cool in the pan for a few minutes, unmold, remove the parchment paper and cool completely on a rack or a wooden board. Slice the sponge in half
Combine 10 grams (2 full teaspoons) of agar-agar and ½ cup of water in a saucepot. Add 240 grams (9 oz) of sugar into the saucepan and bring to 116°C (240°F).
Whisk the egg whites we set aside earlier until soft peaks form. Add ½ teaspoon of citric acid. Add the syrup into the whipping egg whites, in a slow steady stream, while whipping on high speed until stiff peaks form.
Mixing on medium speed, add 170 grams (6 oz) of soft butter and 250 grams (9 oz) of condensed milk.
To assemble the cake, place one sponge layer in the 26 cm (10 inch) in diameter cake pan. Spread ¾ of the soufflé, place the second layer of cake and spread the remaining soufflé evenly. Refrigerate for at least 3 hours.
Make the ganache (chocolate glaze): Bring 200 ml (7 fl oz) of cream to simmer, and pour over 200 grams (7 oz) of chocolate. Add 30 grams (1 oz) of butter and stir until melted and smooth. Cool to body temperature.
Take the cake out of the fridge and run a knife around the mold to release it. Pour the ganache over the cake and use a long spatula to spread it evenly. Transfer to a serving plate.
To garnish the cake, melt 20 grams (2/3 oz) of chocolate in a bowl over simmering water or in the microwave. Pipe a bird on parchment paper and refrigerate until set.
Pipe a tree using melted chocolate.
To make a bird’s nest, pipe long lines of chocolate over a frozen sheet tray, release using a spatula and bend to create a chocolate nest.
We placed 3 peeled peanuts to resemble eggs, and placed the chocolate bird on top.
Serve and enjoy! Visit our website for a red velvet, black forest, rose bouquet and other delicious cake recipes!
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