Name: Bird’s Milk Cake
Prep time: 35 min
Cook time: 10 min
Total time: 6 h
Cuisine: Eastern European
Ingredients: 5 large Egg Whites – whipped to stiff peaks for a light mousse texture; 1 cup Sugar – divided between meringue and custard for sweetness and stability; 1 cup Unsalted Butter – softened for a creamy custard base; 1 can (14 oz) Sweetened Condensed Milk – provides rich, thick sweetness; 2 tablespoons Gelatin Powder – bloomed to set the mousse filling; 2 teaspoons Vanilla Extract – adds aromatic depth; 1 cup Dark Chocolate – chopped for the ganache glaze; 1/3 cup Heavy Cream – used to smooth and enrich the chocolate topping; 1/4 cup Cold Water – to bloom the gelatin; Pinch of Salt – helps stabilize the egg whites when whipping

Description

An airy and nostalgic dessert, Bird’s Milk Cake features a fluffy vanilla mousse set over a buttery base and finished with a glossy chocolate glaze. Perfect for special occasions or a cozy family treat.

Ingredients

Scale

5 large Egg Whites – whipped to stiff peaks for a light mousse texture
1 cup Sugar – divided between meringue and custard for sweetness and stability
1 cup Unsalted Butter – softened for a creamy custard base
1 can (14 oz) Sweetened Condensed Milk – provides rich, thick sweetness
2 tablespoons Gelatin Powder – bloomed to set the mousse filling
2 teaspoons Vanilla Extract – adds aromatic depth
1 cup Dark Chocolate – chopped for the ganache glaze
1/3 cup Heavy Cream – used to smooth and enrich the chocolate topping
1/4 cup Cold Water – to bloom the gelatin
Pinch of Salt – helps stabilize the egg whites when whipping

Instructions

Preheat Your Equipment: Bloom gelatin in cold water for 10 minutes. Line your springform pan with parchment.
Combine Ingredients: Whisk egg yolks, sugar, and condensed milk in a saucepan over low heat until thick. Add gelatin, stir until dissolved, and let cool slightly.
Prepare Your Cooking Vessel: Whip egg whites with a pinch of salt until stiff. Separately, beat butter until fluffy. Add cooled custard and vanilla, then fold in meringue gently.
Assemble the Dish: Pour mousse into the pan and smooth. Chill in the fridge for at least 4 hours or overnight.
Cook to Perfection: Heat cream until steaming, pour over chopped chocolate, let sit, then stir to make ganache.
Finishing Touches: Pour glaze over the set mousse and chill for another hour.
Serve and Enjoy: Remove from pan, slice with a warm knife, and serve chilled.

Notes

Use room temperature eggs for better volume.
Chill the mousse thoroughly before adding glaze.
Wipe the knife between slices for clean cuts.
Try different extracts like lemon or almond for a twist.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 28g
Sodium: 70mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg

Keywords: Bird’s Milk Cake, mousse cake, Eastern European dessert, Ptichye Moloko, vanilla mousse, chocolate glaze, special occasion cake