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Bird's milk cake according to GOST

Bird's Milk Cake (Soviet GOST Recipe)

The most delicious and sought-after cake in many families! I love soufflé-based cakes, and this one is no exception. Its delicate, airy creamy filling won't leave anyone indifferent. Try making this cake — for a special-occasion table, for example. ("Bird's milk," ptichye moloko, is a classic Soviet soufflé cake made to the old GOST standard.)

Julia M.

Recipe author

Composition / ingredients

Servings:

Eggs

Flour

Sugar

Vanillin

Egg whites

Sugar

160

Water

Gelatin (+ 70 g of water for it)

Cream

100

Butter

150

Condensed milk

100

Dark chocolate

150

Cream

100

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 34 % 22 g

Carbohydrates 58 % 37 g

382 kcal

GI: 3 / 0 / 97

Cooking method

Step 1:

To make the sponge layer, beat the egg with the sugar. Then gently whisk in the flour and vanillin. Pour the batter into an 8-inch (20 cm) baking pan and bake in an oven preheated to 350°F (180°C) for 15 minutes.
Step 2:

Cool the baked sponge and slice off the top, so the porous upper part ends up at the bottom of the cake.
Step 3:

Lightly soak the sponge layer with water or sugar syrup. Set it inside a cake-assembly ring. Tighten the ring to the right diameter.
Step 4:

For the soufflé, first soak the gelatin and let it stand about 20 minutes to bloom.
Step 5:

Then separate the whites from the yolks. Whip the whites into a fluffy, stable foam.
Step 6:

While you whip the whites, set the sugar and water over the heat at the same time. Bring to a boil and cook to 230°F (110°C).
Step 7:

Then, whipping constantly, pour the hot syrup into the whites and keep whipping until the mixture cools down a little.
Step 8:

Separately, heat the cream until hot and dissolve the gelatin in it. Cool to room temperature.
Step 9:

Get the condensed milk and the softened butter ready. Soften the butter ahead of time by taking it out of the fridge in advance.
Step 10:

Fold the gelatin-cream mixture, the softened butter, and the condensed milk into the whipped whites. Don't worry if the mixture looks runny. Thanks to the gelatin, it will soon start to thicken.
Step 11:

As soon as the mixture begins to thicken, pour it over the sponge in the prepared ring. Put the pan in the freezer right away. You can use the fridge instead, of course, but then it will take longer to set. And a partly frozen cake is easier to glaze with chocolate.
Step 12:

Remove the set cake from the ring using a knife.
Step 13:

For the chocolate glaze, pour cream over the broken-up chocolate and heat it so the chocolate melts. Then take it off the heat and add the butter. Stir until the butter melts. Cool the glaze to room temperature. To glaze the cake, I set up a rack like this so I can catch the excess glaze afterward. Pour the chocolate over the cake and wait for the excess to run off the sides. Once the chocolate stops dripping, you can move the cake.
Step 14:

Let the chocolate set in the fridge and decorate the cake however you like. Enjoy with a cup of tea!