Looking for a delicious, beautiful, and dramatic cake? Bird’s Milk Cake is the answer! Since the 1960s, it’s been a beloved dessert in Soviet countries. This cake features a soft sponge cake, a white soufflé filling, and a dark chocolate glaze. Its name is inspired by a Slavic folktale about milk birds of paradise nourishing their chicks with a unique milk.
Despite its unusual name, Bird’s Milk Cake is a wildly popular dessert throughout Europe and can be found in many European specialty stores in the United States.With its tangy, chocolatey flavor and creamy texture, this cake is sure to impress your guests and leave them wanting more.
Key Bird’s Milk Cake Ingredients & Why
- Milk
- Gelatin
- Sour cream
- Cool Whip
- Sugar
- Cacao
- Eggs
- Flour
- Butter
- Vanilla extract
- Baking powder
- Salt
- Heavy cream
- Semi-sweet chocolate chips
How Do You Make The Best Bird’s Milk Cake?
- To get started, mix 2 packs of unflavored gelatin with milk. Heat it until it’s about to boil, then cool it down to a warm temperature before using.
- Let the milk gelatin cool, then whip up the cream. Combine sugar and sour cream in the electric mixer for a smooth blend until the sugar fully dissolves.
- Mix heavy whipping cream until well combined, then add vanilla and salt. Continue mixing for a few more minutes.
- Mix with the warm milk/gelatin blend, and blend for a few minutes while the mixture remains initially quite liquid, resembling buttermilk. Expect it to thicken rapidly as it cools.
- Pour 3.5 oz of runny vanilla mousse into parfait cups and chill in the fridge to set.
- Combine milk, sugar, cacao, gelatin, vanilla, and salt in a small saucepan. Heat over high heat, stirring constantly until it boils. Ensure a smooth cacao topping, then cool it to a warm temperature before using it to top the parfaits.
- Drizzle cacao topping onto vanilla mousse, then chill for a quick 30 minutes.
- Whip cold heavy cream and powdered sugar until it thickens.
- Elevate your parfait’s appeal effortlessly: Attach a star to each cup, add raspberries for a burst of color, position a sprig of fresh mint beside them, and elegantly shave dark chocolate using a potato peeler over each parfait.
- Refrigerate parfaits for optimal freshness before serving.
Pro Tips For Making Bird’s Milk Cake Recipe
- Wrap cake pans with baking strips for even baking.
- Ensure ingredient accuracy with a kitchen scale.
- Keep frosting for decorative piping.
- Line pans with pre-cut parchment circles.
- Whip butter for custard buttercream 5-7 minutes for ideal consistency.
- Avoid overmixing batter to prevent collapsing sponge cake layers.
- Cool cake before slicing and transferring layers to springform pans.
- Frost with a closed star tip.
- Chill the frosted cake for 2 hours for a firm set.
How to Store Bird’s Milk Cake
- Wrap the cake in plastic or foil for added protection when storing.
- Refrigerate the cake to preserve it, especially if it has dairy ingredients.
- To freeze the cake, tightly wrap it in plastic and foil, then store it in an airtight container for up to 2-3 months.
Can You Freeze Bird’s Milk Cake?
Search results do not offer a clear verdict on freezing Bird’s Milk Cake. To preserve its quality, store it in an airtight container in the refrigerator. For optimal results, prepare the cake a few days in advance, allowing it to set perfectly.
Some recipes recommend using a springform pan for easy removal of delicate cake layers. Keep in mind that freezing may impact the cake’s texture and quality, given its delicate nature.
Frequently Asked Questions About Bird’s Milk Cake
Why is it called Bird’s Milk Cake?
Bird’s Milk Cake” owes its name to a Slavic folktale featuring mythic milk-dispensing birds who nourish their offspring in paradise. In this legend, eligible maidens once set forth an impossible challenge for their suitors: obtain the elusive milk and deliver it to them. This tale underscores the unwavering determination of these maidens to ensure their futures. Today, Bird’s Milk Cake is a cherished treat in Europe, available at various specialty stores in the United States.
What are the key ingredients for Bird’s Milk Cake?
To craft a delectable Bird’s Milk Cake, gather eggs, sugar, flour, cocoa powder, milk, sour cream, cool whip, heavy whipping cream, confectioners’ sugar, vanilla extract, and semi-sweet chocolate chips.
How long does Bird’s Milk Cake last?
With proper storage, Bird’s Milk Cake remains fresh for 4-5 days.
How do you make Bird’s Milk Cake?
Crafting Bird’s Milk Cake takes time and effort, but the delicious outcome is worth it. Make chocolate sponge layers, custard buttercream, and chocolate ganache. Assemble, chill, and enjoy. Find a detailed recipe in the provided sources.
Bird’s Milk Cake Recipe
Ingredients
Bird's Milk Parfaits Vanilla Mousse Base Ingredients
- 1 ½ cups – organic whole milk
- 2 envelopes (.5 oz.) – unflavored gelatin
- 24 oz. – organic sour cream
- 1 cup – organic sugar
- 16 oz. – organic heavy whipping cream
- ½ tsp. – pure vanilla extract
- ⅛ tsp. – sea salt
Bird's Milk Parfaits Cacao Topping Ingredients
- 1 ½ cup - organic whole milk
- ½ cup – organic sugar
- ½ cup – organic cacao
- 1 envelope – unflavored gelatin
- ½ tsp. – pure vanilla extract
- ⅛ tsp . – sea salt
Bird's Milk Parfaits Decorations Ingredients
- 1 cup - organic heavy whipping cream
- ¼ cup - organic sugar
- Organic dark chocolate bar
Instructions
- Begin by mixing 2 packs of unflavored gelatin with milk. Heat the mixture over high heat until it's on the verge of boiling. Once heated, allow it to cool to a warm temperature before using.
- While allowing the milk gelatin to cool, it's time to craft the cream. In the electric mixer's bowl, combine sugar and sour cream, ensuring a seamless blend and complete sugar dissolution.
- Start by pouring heavy whipping cream and mixing it until it's well combined. Then, add vanilla and salt, and continue mixing for a few more minutes.
- Keep the mixer running and gradually incorporate the warm milk/gelatin mixture. Continue mixing for a few minutes. Initially, the consistency will resemble buttermilk, but it'll quickly thicken as it cools.
- Pour 3.5 oz of the runny vanilla mousse into parfait cups and chill in the fridge to set.
- In a small saucepan, combine milk, sugar, cacao, gelatin, vanilla, and salt. Place it over high heat and stir continuously to bring it to a boil. The goal is to achieve a smooth cacao topping. Once done, set it aside and allow it to cool to a warm temperature before using it to top the parfaits.
- Carefully drizzle the cacao topping over the vanilla mousse base, and refrigerate for about 30 minutes.
- While allowing the cacao topping to harden, simultaneously prepare the whipping cream topping.
- Whisk cold heavy cream and powdered sugar until it thickens.
- Enhance your parfait presentation with these steps: Start by adorning each parfait cup with a charming star. Next, add a vibrant contrast by topping the cream with raspberries. Place a sprig of fresh mint next to the berries for a delightful touch. Lastly, use a potato peeler to elegantly shave dark chocolate over each parfait, elevating the overall appeal.
- For best results, refrigerate the parfaits for a couple of hours before serving.
