Introduction:
Bird’s milk cake, also known as ptichye moloko, is a classic Eastern European dessert renowned for its delicate texture and rich flavor. This indulgent treat consists of layers of sponge cake and creamy custard, topped with a smooth chocolate glaze. Its name originates from the Slavic folklore myth of “bird’s milk,” representing something rare and precious. Over time, this cake has become a symbol of celebration and tradition in many cultures.
Origin and Cultural Significance:
The origins of Bird’s milk cake trace back to the Soviet era, where it was first created in the kitchens of Moscow’s famous Confectionery Factory. Initially, it was a closely guarded secret recipe, produced exclusively for state officials and dignitaries. However, its popularity soared, and soon it became available to the general public, gaining a cult following across Eastern Europe. Today, it remains a beloved dessert, often served during special occasions such as weddings, birthdays, and holidays, symbolizing joy and festivity.
Ingredients Quantity:
- For the sponge cake:
- Eggs: 6
- Sugar: 1 cup
- Flour: 1 cup
- Baking powder: 1 teaspoon
- For the custard filling:
- Milk: 2 cups
- Sugar: 1 cup
- Gelatin: 2 tablespoons
- Butter: 1/2 cup
- Vanilla extract: 1 teaspoon
- For the chocolate glaze:
- Dark chocolate: 200g
- Butter: 2 tablespoons
- Heavy cream: 1/2 cup
Optional Additions:
- Rum or brandy for flavoring the custard
- Chopped nuts for garnish
- Fresh berries for decoration
Instructions:
- Preheat the oven to 350°F (175°C) and grease a round cake pan.
- In a mixing bowl, beat eggs and sugar until light and fluffy.
- Sift flour and baking powder together, then gently fold into the egg mixture.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely, then slice horizontally into two layers.
- For the custard filling, heat milk in a saucepan until warm. Add sugar and gelatin, stirring until dissolved.
- In a separate bowl, beat butter until creamy, then gradually pour in the warm milk mixture, mixing continuously.
- Add vanilla extract and any optional flavorings, then refrigerate until the custard thickens.
- Spread the custard filling evenly over one layer of the cake, then place the second layer on top.
- For the chocolate glaze, melt chocolate and butter in a heatproof bowl over simmering water, then stir in heavy cream until smooth.
- Pour the glaze over the assembled cake, spreading it evenly with a spatula.
- Refrigerate the cake for at least 2 hours before serving.
Tips for Success:
- Ensure all ingredients are at room temperature for better incorporation.
- Be gentle when folding the flour into the batter to maintain its lightness.
- Allow the custard to cool sufficiently before spreading it on the cake to prevent it from melting the layers.
- Refrigerate the cake after assembling to set the layers and enhance the flavors.
Nutritional Information:
(Values are approximate and may vary based on specific ingredients and serving size)
- Calories: 350 per serving
- Total Fat: 20g
- Cholesterol: 120mg
- Sodium: 150mg
- Total Carbohydrates: 35g
- Protein: 8g
Conclusion and Recommendation:
Bird’s milk cake is a delightful confection that blends the richness of custard with the lightness of sponge cake, creating a harmonious balance of flavors and textures. Whether enjoyed as a decadent dessert for special occasions or as a sweet indulgence to brighten an ordinary day, this iconic treat never fails to impress. With its cultural significance and irresistible taste, Bird’s milk cake is sure to become a cherished favorite in any dessert repertoire. So why not try your hand at making this exquisite delicacy and treat yourself and your loved ones to a slice of culinary bliss?
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