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Bird’s Milk Cake Recipe

Heavenly Bird's Milk Cake Recipe: A Taste of Ukrainian Bliss

Discover the fluffy, luscious Bird's Milk Cake, a delightful Ukrainian dessert that will enchant your taste buds.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Total Time 5 hours
Servings: 8 slices
Course: Desserts
Cuisine: Ukrainian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 large Eggs Provides structure and moisture; can substitute with egg replacer for a vegan version.
  • 1 cup Sugar Sweetens the cake and the mousse; consider using a sugar substitute for a lower-calorie option.
  • 1 cup Flour Acts as a binder in the cake; a gluten-free blend can be used for a gluten-free variant.
  • 1 cup Cool Whip Adds creaminess to the cake layers; fresh whipped cream serves as a suitable substitute.
  • 1 cup Boiling Milk Soaks the cake layers, enhancing moisture; water mixed with sugar is an alternative.
For the Mousse
  • 2 cups Sour Cream Main ingredient for the mousse, contributing tanginess; Greek yogurt can be substituted for a lighter option.
  • 1 cup Condensed Milk Adds sweetness and richness to the mousse; sweetened coconut cream can be a dairy-free alternative.
  • 1/2 cup Milk Used in gelatin preparation; any plant-based milk works as a replacement.
  • 3 tbsp Gelatine Gives the mousse its structure; agar-agar can be used as a vegetarian alternative.
  • 1/4 cup Butter Provides flavor to the mousse; vegan butter or coconut oil can be included for a dairy-free version.
For the Ganache
  • 1 cup Chocolate Chips (Semi-Sweet) Forms the ganache for topping; dark chocolate can replace semi-sweet for a richer flavor.
  • 1 cup Heavy Cream Creates the ganache; coconut cream provides a non-dairy option.

Equipment

  • mixing bowl
  • springform pan
  • saucepan
  • whisk
  • Spatula
  • microwave-safe bowl
  • plastic wrap
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, beat 4 eggs and 1 cup of sugar together for about 10 minutes until thick and pale. Fold in 1 cup of flour gently, pour the batter into a greased 9-inch cake pan, and bake for 25–30 minutes until a toothpick comes out clean.
  2. Allow the cake to cool in the pan. Carefully slice in half horizontally to create two layers. In a saucepan, combine 1 cup boiling milk and 1 tablespoon sugar until dissolved. Let cool slightly, then soak each layer with the milk mixture.
  3. In a bowl, beat 2 cups of sour cream and 1 cup of sugar together for about 15 minutes. Gradually add 1 cup of condensed milk and in another saucepan, dissolve 3 tablespoons gelatine in 1/2 cup milk, mix into the sour cream mixture after cooling.
  4. Spread the mousse evenly between the two soaked layers, tap to remove air bubbles, cover with wrap, and refrigerate for 3 to 4 hours to set.
  5. Heat 1 cup of heavy cream to boiling, pour over 1 cup of chocolate chips, let sit to melt, then whisk until smooth. Cool to room temperature before glazing the cake.
  6. After glazing, chill the cake for another 30 minutes, then remove the springform sides, slice, and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, ensure proper chilling time and use high-quality ingredients for the ganache.

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