Tasty Bird’s Milk Cake.
For the sponge cake:
eggs – 4 pcs.
sugar – 200 g
vanilla sugar – 1 tsp.
flour – 160g + some more to prepare the form
salt – a tip of knife
butter to grease the cake – 10 gr
For the frosting:
bitter chocolate (at least 60% cocoa) – 150-200 g
butter – 50 g
For the cream:
potato starch – 1 tbsp.
drinking water – 180 ml
eggs – 10 units
sugar – 400 g
vanilla sugar – 3 tsp.
milk – 250 ml
butter – 300 g
gelatine – 40 g
Prepare the biscuit dough – the base of the Bird’s Milk Cake. Whisk eggs with a mixer and
beat the eggs with a mixer until a fluffy, homogeneous mass is obtained.
Sieve the flour and salt and add in batches to the fluffy egg mixture. Mix quickly.
Grease a deep baking tray or baking tin (20 x 30 cm) with butter and sprinkle with flour.
Pour the batter for the base of the cake into the container and smooth it out with a knife. The height of the layer should be 1 cm high. Bake at 180°C for 10-15 minutes until golden.
Allow the finished cake biscuit to cool completely. You can leave it overnight, covered
Cover overnight with a damp towel. Then cut the base of the Bird’s Milk Cake into two layers.
Prepare the cream for the Bird’s Milk Cake. Dilute the starch with 30 ml of water (be careful not to lumps). In a deep heatproof bowl, whisk egg yolks with 200g of regular sugar and
Pour in the milk and stir. Add the starch. Stir again thoroughly. Place a bowl of
Place in a hot water bath and, stirring constantly, cook until thickened.
Remove the bowl with the cake cream mass from the heat and allow to cool completely. Cut the butter
Dice the butter and allow to stand at room temperature for 30 minutes. Then add to the cooled mixture and beat with a mixer.
Pour 150 ml of water over gelatine and allow to swell for 20 minutes. Allow it to swell
in a hot water bath. Strain through a fine sieve so that there are no lumps.
Whisk the egg whites for the Bird’s Milk Cream with 200g of sugar until stiff. Then, whisking,
Pour in lightly cooled gelatin. The cream should have a homogenous
In small batches, beating constantly with a mixer on medium speed, add
The egg and butter mixture prepared earlier. The Bird’s Milk Cake Cream is ready.
Place the layer of sponge cake in a deep mold of the appropriate size (preferably a spring form).
Pour out the cream. Carefully cover with second cake and leave in fridge for 5 hours.
For the Bird’s Milk Cake Frosting, melt the chocolate and butter in a water bath
or in the microwave. Carefully transfer the cake from the mold to a plate. Pour the frosting over the cake and Chill in the refrigerator for 1 hour.