Ptichye Moloko Bird’s Milk Cake

Russian Christmas always brings the charm and warmth of festive baking traditions to the table. One beloved treat that captures the essence of the season is Ptichye Moloko, also known as Bird’s Milk Cake. This delicate and dreamy dessert consists of fluffy sponge cake layers enveloped in a luscious and airy milk souffle. The name “Bird’s Milk” hints at the tender and ethereal texture of the cake that mimics the softness of a bird’s delicate plumage. Get ready to impress your guests with this divine Russian Christmas baking masterpiece!

Ptichye Moloko Bird’s Milk Cake

Ingredients:

For the sponge cake layers:
– 6 large eggs
– 1 cup sugar
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon vanilla extract

For the milk souffle filling:
– 2 cups whole milk
– 1 cup sugar
– 1/2 cup unsalted butter
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 2 envelopes unflavored gelatin
– 1/4 cup cold water

Instructions:

1. Preheat your oven to 350°F (180°C) and line two 9-inch round cake pans with parchment paper.

2. To make the sponge cake layers, in a large mixing bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract and continue to mix.

3. Sift the flour and baking powder over the egg mixture and gently fold it in until just combined. Be careful not to overmix to maintain a light and airy batter.

4. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.

5. Allow the cake layers to cool completely in the pans before carefully transferring them to a wire rack to cool further.

6. While the cake layers are cooling, prepare the milk souffle filling. In a saucepan, heat the milk, sugar, and butter over medium heat, stirring occasionally until the sugar is dissolved and the mixture is hot but not boiling.

7. In a small bowl, sprinkle the gelatin over cold water and let it bloom for a few minutes. Once bloomed, gently heat the gelatin mixture until it dissolves completely, then whisk it into the hot milk mixture until well combined.

8. Remove the milk mixture from the heat and stir in the vanilla extract. Let it cool to room temperature.

9. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled milk mixture until fully incorporated.

10. To assemble the cake, place one sponge cake layer on a serving plate and spread a generous amount of the milk souffle filling on top. Place the second cake layer on top and cover the entire cake with the remaining filling.

11. Smooth the top and sides of the cake with an offset spatula for a clean finish. Chill the cake in the refrigerator for at least 4 hours or overnight to set the filling.

12. Before serving, you may garnish the Ptichye Moloko Bird’s Milk Cake with chocolate shavings, fresh berries, or a dusting of powdered sugar for an elegant touch.

Enjoy the heavenly and melt-in-your-mouth delight of Ptichye Moloko Bird’s Milk Cake as a magical addition to your Russian-inspired Christmas festivities. Delight your loved ones with the ethereal flavors and textures of this enchanting dessert that will surely become a cherished tradition in your holiday celebrations.