Main Page
Cakes
Bird's milk cream for semolina cake

"Bird's Milk" Cream for Cake (with Semolina)

An easy-to-make, delicate, and delicious cake cream! The cake called "Bird's Milk" is one many people remember from Soviet times, when it was hugely popular — nearly every home cook baked it for special occasions. Ingredients were scarce back then, and this cake is made from simple, affordable ones. Even though the cream is made from plain semolina, it comes out so tasty and tender that plenty of people still choose this treat today.

Snezhana

Recipe author

Composition / ingredients

Servings:

Milk

0.5

Semolina

100

Butter

200

Sugar

120

Lemon zest

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 6 % 3 g

Fats 43 % 20 g

Carbohydrates 51 % 24 g

283 kcal

GI: 13 / 33 / 54

Cooking method

Cooking time: 30 min

Step 1:

Gather the ingredients for the cream. They're simple and found in any home — just five of them: semolina, butter, milk, sugar, and lemon. The lemon gives the cream a pleasant citrus note and masks the slightly "off" taste of milk and butter. You can add a pinch of vanilla if you like.
Step 2:

Pour the milk into a metal saucepan or bowl — the richer the milk, the better. Add the semolina and sugar and stir well. Set the pan over the heat and bring the mixture to a boil, stirring constantly.
Step 3:

Cook just to a boil; when bursting bubbles start to break the surface, turn off the heat. Let the semolina base cool to room temperature.
Step 4:

Take the butter out of the fridge — it should be soft — and leave it on the counter while the semolina cools. Cut the softened butter into small cubes and put it in a bowl. Add a teaspoon of lemon juice and a little lemon zest. Beat with a mixer until smooth.
Step 5:

Add the cooled semolina to the bowl of butter. Beat again with the mixer, or stir with a spoon, until you have a smooth, even cream. The cream is ready. Now just spread it between the cake layers and chill in the fridge. It's perfect for sponge layers.
Step 6:

Thanks to the butter, the cream firms up when chilled. So if you make it ahead, or before the cake layers are baked, take it out of the fridge before using, let it come to room temperature, then beat it well with a blender. You can also spread this cream on cookies or meringues, chill, and serve — it makes a very tasty treat. Enjoy!