Decadent & Delicate: Bird’s Milk Cake

Chronicles of Birds Milk

This cake, with its intriguing name, was invented almost a century ago. The renowned Polish confectioner, Ptasie Mleczko, embarked on its journey in 1936, and its popularity extended far beyond Polish borders into the USSR and other Eastern European countries. The name “Bird’s Milk” carries a mythical and metaphorical meaning.

The expression “Bird’s Milk” has roots in the ancient world, symbolizing something rare, precious, and hard to find – a rare and unseen miracle. It appears in fairy tales and folklore, where knights and princes embark on quests to find bird’s milk to please their maidens, as it is believed to possess healing and rejuvenating powers. In Armenia, the saying of “Milk of a Swallow” has its own unique significance, representing something elusive yet highly rewarding if obtained.

The Bird’s Milk Cake, known as “Ptichye Moloko” in Russian, began its journey at the Pragha restaurant in Moscow. It was a rare delicacy, and those fortunate enough to taste it considered themselves lucky. As it gained popularity, this soufflé cake spread throughout Russia, Eastern Europe, and post-Soviet states. Home cooks and bakers brought there own twist, resulting in a broad spectrum of variations.

This particular version of the cake is a cherished family recipe.

Grocery List for Bird’s Milk Cake Recipe

Recipe Steps at a Glance

How to Make Step by Step

Step 1: Making the honey dough

Preheat the oven to 400°F (200°C).

In a double boiler, begin by melting the butter, then add the sugar, stirring until the sugar completely dissolves. Next, pour in the honey and thoroughly combine the ingredients.

Now, add the soda and pour vinegar over it. Expect the batter to foam up. Vigorously whisk everything until the mixture is well integrated.
In a separate bowl, whisk the eggs together and gently fold them into the batter.

Gradually introduce the flour, and as soon as it’s fully incorporated, remove the bowl from the heat. Mix until the flour is well integrated. Allow the dough to cool, but it should still be warm. It should be slightly sticky but manageable. Knead by hand for a few minutes. If it feels overly sticky, add a bit more flour.

Divide the dough into four equal balls. Place a baking sheet upside down and cut four sheets of parchment paper to size. On each sheet of parchment paper, roll out each dough ball into your desired shape (round or square), aiming for a thickness of approximately 1/4 inch. As you roll out the sheets, generously dust the dough with flour.

Position the dough along with the parchment paper on a baking sheet, this makes it easier to handle the baked cake layers. Bake each sheet for 7-10 minutes or until they turn a lovely golden brown.

While the sheets are still warm, trim them to your desired size using a sharp knife. Keep in mind that the layers will become harder and more brittle as they cool.

Allow all four layers to cool on a wire rack. Repeat this process for all the cake layers, ensuring they’re the same size.

Step 2: Making the crème mousseline

Heat the milk in a saucepan until it reaches a simmer. In a heatproof glass bowl, whip the egg yolk and sugar until white and pale. Fold in the cornstarch. Scrape the bowl to make sure it’s all incorporated. Gradually pour in the hot milk in add the hot milk in a steady stream while whisking continuously. Pour the whole mixture back into the saucepan.

Place the saucepan over low heat and keep stirring until the mixture thickens to a custard-like consistency. Transfer to a clean bowl, lay on some plastic wrap to prevent a skin from forming. Cool the pastry cream either in the refrigerator or over an ice bath. Make sure no water gets into the cream.

For this next step, the pastry cream and the butter should be at room temperature.

Using an electric mixer, whip the pastry cream until fluffy. Add the butter pieces one by one and whip until fully incorporated. Within 3 minutes you will have creamy, luscious crème mousseline.

Step 3: Assembling the cake part 1

Lay the first sheet on a cake board, then generously apply a cupful of crème mousseline, spreading it evenly. Add the second sheet on top and apply another layer of the crème.

Now, proceed to the next step in making the soufflé.

Place the first sheet on a cake board. Apply a cupful of crème mousseline and spread evenly. Place the second sheet on top. Apply the second application of the creme.

Go to the next step of making the soufflé…

Step 4: Making the soufflé and finishing the cake

Prepare a standing mixer equipped with a whisk attachment.

In a measuring heat-proof cup, dissolve the gelatin in a water and let it bloom. Once bloomed heat in the microwave until it liquefies.

In a medium saucepan, combine water and sugar, ensuring there’s ample space for the liquid to bubble up.

Cook over medium-low heat, stirring frequently to dissolve the sugar.

When the syrup reaches 225°F (105°C), begin preparing the meringue.

Continue cooking the mixture until it reaches 240°F (115°C), which typically takes around 10 minutes. When the syrup reaches 225°F (105°C), begin preparing the meringue.

Be aware that the sugar syrup will bubble up vigorously.

In a separate bowl, combine egg whites with cream of tartar and whip until they become foamy. Gradually add 1/4 cup of sugar, one tablespoon at a time, until a soft peaks form.

Pour the hot syrup over the gelatin and whisk briefly.

Slowly pour the cooked syrup into the egg white mixture, doing so from the side to avoid hitting the whisk.

Once all the syrup is incorporated, increase the mixer’s speed to medium-high and beat the mixture until it forms a stiff peak.

Step 5: Assembling the cake part II

Spread a generous layer of soufflé over the second sheet (half of the mixture). Then, carefully place the third sheet on top, gently pressing to ensure it’s flat and even. Apply another layer of cream on this sheet and place the last fourth sheet over it. Apply the butter cream, and immediately pour the rest of the soufflé and smoothen it with an offset spatula.

Step 6: Making the chocolate glaze

In a heavy medium saucepan, combine the cream, sugar, and 1/4 cup of water. Stir until the sugar dissolves. Add the chocolate and whisk until it’s completely melted, resulting in a smooth glaze. Allow it to cool until it thickens but is still pour-able.

Drizzle the glaze over the finished cake. You can choose to either fully cover the sides of the cake with the glaze or let it gently cascade down the sides.

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