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And for dessert? Ptichie molokó: cake covered in dark chocolate

Posted on02/18/2021 by

In Russia, this cake is popularly known as “Bird's milk”. It is one of those Russian desserts that were adopted from another nation, but have modifications made by pastry chefs. It consists of a thick souffle, which includes condensed milk and is covered by a layer of dark chocolate. It is a creamy delight that has become a constant in Moscow pastries.

It was in Poland that the original recipe was created. In the last decades of the 20th century it arrived in the USSR and became famous due to the slight changes that Vladimir Gurálnik, a famous Russian pastry chef, included in the cake. On the other hand, the rare name has nothing to do with any ingredient: it refers to an expression used by the Greeks to talk about rarities that cause delight.


For the cake:

  •          3 eggs
  •          125 gr of flour
  •          5 g of baking powder or baking powder (1 teaspoon).
  •          125 grams of sugar
  •          50 gr of cocoa powder
  •          30 g of butter.

     For the filling or meringue soufflé:

  •          5 egg whites
  •          300 g of icing sugar (2 cups).
  •          7 sheets of neutral geletine (10 gr powder).
  •          100 ml of water.

     The coverage:

  •          100 gr of chocolate (3/4 cup).
  •          100 g of butter (1/2 cup).
  •          optional: 30 g of sugar (2 tablespoons).

Step by step recipe:recipe to prepare Ptichie molokó, traditional Russian cake

Start with the cake:

  •         First mix the flour, cocoa and baking powder in a bowl.
  •         Then beat the eggs together with the sugar with electric rods until a frothy, whitish cream is formed that has tripled in volume.
  •         Add the dry ingredient mix to this sparkling wine and mix well.
  •         Now heat the butter and when you have it blended add to the mixture and stir so that it is distributed and integrated.
  •         Line the mold to be used both on the bottom and the sides with baking paper, I remind you that I am using a round mold of 20 centimeters in diameter.
  •         Preheat the oven to 180º with heat up and down (if possible without a fan) and bake for about 30 minutes. You will know that it is ready when when you click with a toothpick it comes out clean.

    For the filling:
  •         Start by beating the 5 egg whites.
  •         When they are already foamy it is time to add the icing sugar little by little. That is, add a tablespoon and always without stopping beating you wait for it to be integrated, repeating until all the icing sugar is finished. Keep in the fridge for at least 30 minutes.
  •         Place the gelatin sheets in a plate with plenty of cold water to hydrate them.
  •         After ten minutes heat 100 ml of water and melt the already hydrated gelatin in it.
  •         When the meringue has already been cooling for 30 minutes it is time to remove it and add the water with gelatin, you have to beat again until it is well integrated and assembled, this process takes a few minutes.
  •         Return the cream to the mold with the cake base and reserve in the fridge or refrigerator.

    For coverage:

  •         Heat the chopped chocolate along with the butter in the microwave.
  •         When the butter has melted, remove and stir until you have a liquid and uniform chocolate cream.
  •         Pour this chocolate over your already cold cake, covering the entire surface of the cake and reserve your delicious bird's milk cake in the fridge until ready to serve and enjoy.

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