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Bird's Milk Cake with Semolina (Ptichye Moloko)

Classic, delicious, straight from the Soviet era! Bird's Milk cake with semolina is a fragrant, airy soufflé on a soft chocolate sponge. No one will ever guess the filling is made from semolina! This is how our mothers and grandmothers made the famous cake — give it a try!

katushafinAuthor avatar
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Bird's milk cake with semolina
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 4 g
Fats 37 % 20 g
Carbohydrates 56 % 30 g
312 kcal
GI: 10 / 7 / 83

Cooking method

  1. Step 1:

    Step 1

    How do you make Bird's Milk cake with semolina? First, gather the ingredients for the sponge. Take the butter out of the refrigerator ahead of time so it softens.

  2. Step 2:

    Step 2

    In a suitable bowl, combine the butter and sugar and beat them until fluffy. Use a mixer on high speed.

  3. Step 3:

    Step 3

    Without stopping the mixer, add the eggs one at a time.

  4. Step 4:

    Step 4

    Beat the egg mixture until smooth.

  5. Step 5:

    Step 5

    Separately, mix the flour with the cocoa and baking powder until evenly colored.

  6. Step 6:

    Step 6

    Sift this mixture through a sieve into the egg mixture.

  7. Step 7:

    Step 7

    Mix everything well into a smooth batter.

  8. Step 8:

    Step 8

    Grease an 8.5-inch (22 cm) baking pan with vegetable oil. I also lined the bottom with parchment paper and greased that too, so the sponge releases more easily after baking. Pour the batter into the pan and smooth it out.

  9. Step 9:

    Step 9

    Bake the sponge for about 20–30 minutes at 350°F (180°C). Adjust the exact temperature and time to your own oven. Check for doneness with a toothpick — it should come out dry from the center. Take the baked sponge out of the oven and leave it to cool.

  10. Step 10:

    Step 10

    While the sponge bakes, make the filling. Gather the ingredients for it. Take the butter out of the refrigerator ahead of time so it softens. Use two small lemons, or one large one.

  11. Step 11:

    Step 11

    Bring the milk to a boil over low heat. Pour in the semolina in a thin stream, stirring constantly. Cook, stirring, for about 5 minutes. Keep stirring so no lumps form. Cool the cooked porridge.

  12. Step 12:

    Step 12

    Zest the lemons, after first scrubbing them well with baking soda.

  13. Step 13:

    Step 13

    Then juice the lemons. If any seeds get into the juice, fish them out.

  14. Step 14:

    Step 14

    Add the juice to the cooled porridge and stir.

  15. Step 15:

    Step 15

    Put the softened butter, powdered sugar, and lemon zest in a bowl.

  16. Step 16:

    Step 16

    Beat everything until fluffy.

  17. Step 17:

    Step 17

    Keep beating, adding the semolina porridge a spoonful at a time. The filling should become completely smooth and uniform.

  18. Step 18:

    Step 18

    Gather the ingredients for the glaze.

  19. Step 19:

    Step 19

    Put the sugar, cocoa, and sour cream in a small saucepan and mix everything well. Cook over low heat until the sugar dissolves, stirring all the while. Take it off the heat, add a pat of butter, and stir.

  20. Step 20:

    Step 20

    Now assemble the cake. The sponge should sit on the bottom of the pan. Line the sides of the pan with parchment paper. Pour the semolina filling over the sponge and gently smooth the surface with a spatula.

  21. Step 21:

    Step 21

    Pour the cooled chocolate glaze over the filling and smooth it out. Refrigerate the cake for 8 hours. Before serving, peel off the paper and decorate as you like.

  • This is a very, very delicious cake. I'd heard a lot about it but never baked it before — and that was a mistake. The soufflé really does come out like Bird's Milk. You can't taste the semolina at all! Highly recommend!
  • Be prepared to need a little more or less flour than the recipe states. Go by the desired consistency of the dough rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
  • Keep in mind that everyone's oven is different. The temperature and baking time may differ from what's given in the recipe. For any baked dish to come out right, use this helpful information on the quirks of ovens!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 54  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Semolina - 340  kcal/100g
  • Fortified whole durum wheat flour - 333  kcal/100g
  • All-purpose whole durum wheat flour - 364  kcal/100g
  • Fine semolina flour - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted premium butter - 709  kcal/100g
  • Unsalted farmhouse butter - 661  kcal/100g
  • Salted farmhouse butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Vanillin - 288  kcal/100g
  • Baking powder - 79  kcal/100g
  • Powdered sugar - 374  kcal/100g

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