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Bird's Milk Cake Recipe (Ptichye Moloko) with Sour Cream Mousse and Ganache Recipe

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3.9 from 7 reviews

Bird's Milk Cake, also known as Ptichye Moloko, is a luxurious dessert featuring a light sponge cake soaked in a sweet milk mixture, layered with a whipped sour cream mousse resembling delicate Jell-O, and topped with a rich chocolate ganache for a beautifully balanced flavor experience.

  • Total Time: 4 hours 50 minutes
  • Yield: 32 slices (2 cakes, 16 slices each)

Ingredients

Cake:

  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup flour
  • 2/3 cup Cool Whip, divided
  • 1/2 cup boiling milk (or water dissolved with 4 tablespoons sugar)

Sour Cream Mousse:

  • 2 lbs sour cream (Daisy brand recommended)
  • 1 1/2 cups sugar
  • 15 oz sweetened condensed milk
  • 1/2 cup milk
  • 4 packets Knox Gelatine
  • 1 stick unsalted butter

Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream

Instructions

  1. Prepare the Sponge Cake: Beat the eggs and sugar together for about 10 minutes until the mixture becomes pale and thick. Carefully whisk in the flour using one-directional strokes to keep the batter light. Pour batter into a greased and floured 9-inch cake pan and bake in a preheated 350°F oven until set and a toothpick inserted comes out clean. Let the cake cool completely, then slice it horizontally into two thin layers. Transfer each layer into separate 9-inch springform pans and evenly soak with the warm milk and sugar mixture. Spread 1/3 cup of Cool Whip atop each layer and set aside.
  2. Make the Sour Cream Mousse: Using a hand mixer, beat the sour cream and sugar together for 15 minutes until smooth and fluffy. Add the sweetened condensed milk and continue beating for another 5 minutes. In a small saucepan, whisk together the gelatin and milk and bring to a gentle boil, stirring constantly. Remove from heat and add the unsalted butter, whisking until fully melted and combined. Gradually incorporate this gelatin mixture into the sour cream blend, beating continuously for 2 more minutes. The mousse will loosen but will set firmly later. Evenly divide the mousse between the two springform pans over the soaked cake layers. Refrigerate for 3-4 hours until the mousse firms up.
  3. Prepare the Ganache: Microwave the heavy cream until it just begins to boil. Pour the hot cream over the semi-sweet chocolate chips and let it sit for a few minutes to soften the chocolate. Whisk the mixture until smooth and glossy. Allow the ganache to cool slightly but remain pourable. Pour the ganache evenly over the chilled mousse layers. Refrigerate until the ganache has fully set.

Notes

  • This recipe yields two 9-inch cakes, each serving approximately 16 slices, totaling 32 slices.
  • Cool Whip is optional for layering; the sour cream mousse filling will adhere well without it.
  • Ensure the mousse chills sufficiently to achieve the classic jelly-like texture typical of Bird's Milk Cake.
  • Use Daisy brand sour cream for the best texture and flavor authenticity.
  • Allow ganache to cool enough to prevent it from melting the mousse but still be fluid enough to spread evenly.
  • Author: Maya
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Russian

Find it online: https://cozykitchenbymaya.com/birds-milk-cake-recipe-ptichye-moloko-with-sour-cream-mousse-and-ganache-recipe/