Russia · Sweet Dishes

Ptichye Moloko (Bird's Milk Cake)

An iconic Russian confection: an airy soufflé made from a custard-butter cream folded into stiff meringue and set with gelatin, covered with a glossy dark chocolate glaze.

180 min✻10 servings✻350 kcal
Ptichye Moloko (Bird's Milk Cake)

Ingredients

  • milk200 ml
  • sugar100 g
  • flour20 g
  • eggs4
  • butter100 g
  • sugar200 g
  • vanilla extract1 tsp
  • gelatin15 g
  • dark chocolate100 g
  • butter50 g

Method

  1. 1Soak gelatin in cold water for 10–15 minutes, then heat gently until fully dissolved. Cool to warm.
  2. 2Separate eggs. Mix yolks with the first 100 g of sugar and the flour. Bring milk to a boil, pour into yolks in a thin stream, whisking. Return to heat and cook, stirring, until thickened like condensed milk. Cool completely. Beat softened butter until white and fluffy, then gradually beat in the cooled custard. Add vanilla.
  3. 3Beat egg whites to stiff peaks. Gradually add the remaining sugar (200 g), continuing to beat until glossy and firm. Pour in the dissolved gelatin in a thin stream, beating constantly.
  4. 4Gently fold the butter-custard cream into the meringue in several additions using a spatula, working from bottom to top to preserve the airiness.
  5. 5Pour into a mould and smooth the surface. Refrigerate 2–3 hours until set.
  6. 6Melt chocolate with butter. Pour over the set soufflé, smooth, and chill 30 more minutes. To slice cleanly, use a hot dry knife, wiping after each cut.