Bird’s milk cake

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:

  1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
  2. In a mixing bowl, beat eggs and sugar until light and fluffy.
  3. Sift flour and baking powder together, then gently fold into the egg mixture.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  5. Let the cake cool completely, then slice horizontally into two layers.
  6. For the custard filling, heat milk in a saucepan until warm. Add sugar and gelatin, stirring until dissolved.
  7. In a separate bowl, beat butter until creamy, then gradually pour in the warm milk mixture, mixing continuously.
  8. Add vanilla extract and any optional flavorings, then refrigerate until the custard thickens.
  9. Spread the custard filling evenly over one layer of the cake, then place the second layer on top.
  10. For the chocolate glaze, melt chocolate and butter in a heatproof bowl over simmering water, then stir in heavy cream until smooth.
  11. Pour the glaze over the assembled cake, spreading it evenly with a spatula.
  12. Refrigerate the cake for at least 2 hours before serving.
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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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