Bird's milk cake at home

First you need to prepare a detachable cake mold. We wrap it on all sides with food wrap to prevent metal and dairy ingredients from coming into contact, otherwise the taste will be distorted.

The finished dessert will be two-layered. First of all, we will deal with the white layer. Soak sheets of gelatin (or powder) - half of the specified amount - in half of boiled milk at room temperature and leave until swelling. After that, we melt the resulting mass in a water bath until the grains are completely dissolved, preventing boiling. You can do this using a microwave oven, heating the mixture every 30 seconds at medium power with mandatory stirring. As a rule, the process takes about two minutes.

In a deep bowl, mix half of the sour cream and cream. Beat everything with a mixer at high speed into a fluffy foam, gradually adding granulated sugar (half), carefully mix until the crystals completely dissolve. 2 minutes is enough for a full mixing. Next, reduce the speed to a minimum and pour the milk with gelatin, mix for another minute. Pour the white layer into the prepared mold, shake so that all the air bubbles come out and the dessert does not contain voids and leave at room temperature to fill the chocolate layer.

Chocolate cake is also prepared, adjusted for the fact that in a separate container you need to mix granulated sugar and cocoa. If this is not done, the light powder will scatter in all directions when trying to knead into a mass. Next, we also whisk the remaining sour cream and cream, adding chocolate sugar and pour in gelatin milk. Pour the mixture onto the white layer, if it has already frozen, shake it and, covering it with cling film, send it to the cold for 2-3 hours.

Carefully release the future cakes from the mold, cut with a sharp thin knife and serve, garnished with white chocolate chips.

Bon appetit!