Ptichye Moloko (Russian Bird’s Milk Cake) features layers of sponge cake, a light, creamy mousse-like filling, and decadent chocolate ganache on top.
I’ve been waiting for a while to share this incredibly special cake! Today is my birthday (shout-out to my fellow Libras!), and I am a firm believer that birthdays warrant cake. What better time to share this beauty, right?!
Ptichye Moloko, which translates to “Bird’s Milk”, is a Soviet-era Russian dessert with layers of sponge cake, mousse-like (or soufflé-like) sour cream filling, and chocolate ganache.
Its name, which refers to something that doesn’t exist, alludes to the fact that this delicacy of a cake is rare, unique, and special. Back in the 1980’s, Muscovites would stand in line with a number outside Praga Restaurant to buy this cake.
Let’s make it at home!
This cake isn’t difficult to make. But take note, there are bake times and cool times that you need to be aware of. Read the recipe through before starting to get an idea of the timeline and you’ll be fine.
Why You’ll Love This Recipe
- Impressive, restaurant-quality. This stunning cake will make you feel like you stepped into a bakery in Europe!
- It’s a process to make, but it’s straightforward and not difficult. I’m sharing step-by-step photos to show you how approachable this cake is to make. Read the directions through before starting to get a feel for the process and you’ll be fine!
- If you’ve been looking for a unique cake, bookmark this one! With a sponge cake base, rich and creamy mousse-like sour cream filling, and chocolate ganache on top, this is truly unlike anything I’ve ever had.
What is Bird’s Milk Cake?
This decadent Russian cake is comprised of several layers.
For starters, there is a sponge cake layer. I’ve seen both vanilla and chocolate sponge used. Also, I’ve seen recipes that have multiple sponge layers. Here we use one vanilla sponge cake layer as the base of our Ptichye Moloko.
The really unique part of this cake is the creamy, yet light, mousse-like filling that’s often referred to as a soufflé layer. It’s made of sour cream that’s whipped until fluffy, sweetened, and set (similar to gelatin).
Atop the airy mousse filling is a rich chocolate glaze. A classic chocolate ganache only requires two ingredients, and it’s the easiest part of this recipe to make! I had a little ganache leftover so I let it chill a little in the fridge, whipped it, and piped it onto the top decoratively.
Additionally, this cake also sometimes has a layer of either custard, custard buttercream, or Russian buttercream. (If you’re not familiar with Russian buttercream, it’s essentially sweetened condensed milk incorporated into whipped butter. It’s absolutely decadent, rich, and delicious.) However, I thought this recipe was going to be indulgent enough without another layer added, so I left it out. If you prefer, go ahead and add a layer of custard, custard buttercream, or Russian buttercream.
Is This the Same as Bird’s Milk Candy?
No! This cake is very different than the candy.
In Polish, ptasie mleczko translates to “bird’s milk”. Back in 1936 in Warsaw, Poland, Jan Wendel came up with an airy meringue confection (similar to marshmallow) coated in chocolate glaze and named it ptasie mleczko.
In Russian, ptichye moloko also means “bird’s milk”. And in Russia this refers to the cake or the candy.
In Soviet-era USSR, in 1978 in Moscow’s Praga Restautant, Vladimir Guralnik transformed the popular candy into a cake of the same name. It grew in popularity, and the rest is history!
You can read more about bird’s milk on Wikipedia.
Why is it Called Bird’s Milk?
The legendary name of this cake is rife with folklore. The phrase “bird’s milk” refers to something precious, unique, and rare that’s almost impossible to obtain. The idea of bird’s milk being a delicacy actually dates back to ancient Greek and Roman writings.
You can read more about the origin of this cakes name on Folkways and Russia Beyond.
The Best Homemade Bird’s Milk Cake (Ptichye Moloko) Recipe
Ingredients
Sponge Cake Layer:
- Eggs
- Sugar
- Flour
- Cornstarch
- Baking powder
- Salt
Sour Cream Mousse Layer:
- Sour cream
- Sugar
- Sweetened condensed milk
- Vanilla
- Powdered gelatin (although it bears noting that the original cake is set with agar-agar)
- Milk
- Butter
- Salt
Chocolate Ganache:
- 60% dark chocolate
- Heavy whipping cream
Step-by-Step Instructions
How to Make Sponge Cake:
- Add the eggs and sugar to a large bowl.
- Use a handheld electric beater to beat until the mixture is light and fluffy, about 5 minutes.
- Sift in the flour, cornstarch, baking powder, and salt.
- Use a rubber spatula to fold the dry ingredients into the wet, being careful not to over-mix.
- Pour the batter into the prepared pan.
- Bake at 350F in a lined 9-inch round, 3-inch deep springform pan lined with parchment paper until the cake is golden and puffed, about 20 to 30 minutes. Cool the cake completely, about 30 minutes.
How to Make Ptichye Moloko:
Once the cake is cool, make the sour cream mousse layer.
- Add the sour cream and sugar to a large bowl. Use a handheld electric beater to beat until the mixture is light and fluffy, about 7 to 10 minutes.
- Add the sweetened condensed milk and vanilla, and beat to combine. Set aside for now.
- Add the gelatin and milk to a saucepan over medium heat, whisking to combine. Bring to a boil, and then add the butter and salt. Continue cooking until the butter is melted, whisking frequently. Remove from the heat.
- Whisk 1 cup of the sour cream mixture into the gelatin mixture to cool the gelatin mixture a little.
- Now gradually drizzle the gelatin mixture into the sour cream mixture while whisking constantly. Continue whisking until it’s well-combined.
- Pour the sour cream mixture onto the cooled sponge cake. Pick the cake up a half inch or so from the countertop and gently drop it to release any trapped air bubbles; repeat this a couple times. Transfer the cake to the fridge to chill completely and set, about 4 hours. You’re ready to move onto the next step when the sour cream mixture is chilled and jelled. Once it’s jelled, remove the side of the springform pan and discard the parchment paper that was on the side. Place the cake on top of a wire rack set on a baking tray because we’ll be topping it with chocolate.
How to Make Chocolate Ganache Topping for Cake:
Once the sour cream mixture has jelled, make the chocolate ganache.
- Add the chopped chocolate to a bowl and pour in the hot cream.
- Let it sit for 2 minutes, and then gently stir to combine. The heat from the cream will be enough to melt the chocolate.
- Let the chocolate mixture cool briefly (about 3 to 5 minutes) and then pour it on top of the jelled sour cream mixture.
- Spread it around with an offset spatula or an icing spatula. Let it drip over the sides as much as you want.
Storage
Store this cake in the fridge in an airtight cake container or wrapped well for up to 4 days.
Cooks Tips
- Read the entire recipe through before starting – this will make your workflow so much easier! Also, measure out all the ingredients before you begin.
- Sponge cake is done baking when you press the top and the cake springs back. If you press the top and the indentation remains, it needs a little longer.
- For an airy mousse-like texture, when you’re making the filling, be sure to beat the sour cream and sugar until light and fluffy! This takes about 7 to 10 minutes using a handheld electric mixer.
- Spread the ganache onto the cake with an offset spatula or icing spatula so you can get the look you want. I like to let the chocolate drip over the edges just a little.
- If you have leftover ganache, let it chill a little in the fridge, whip it, and pipe it onto the top decoratively. I also decorated the top with edible gold glitter!
More Decadent Cakes to Make
- Chocolate Hazelnut Cake
- Valentine’s Day Chocolate Cake for Two
- Chocolate Guinness Cake with Vanilla Bean Cream Cheese Frosting
- 5-Minute Microwave Chocolate Mug Cake
- Chocolate Mayonnaise Cake
Let’s Connect
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xoxo, Faith
Ptichye Moloko (Bird’s Milk Cake Recipe)
Ingredients
Sponge Cake Layer:
- 3 large eggs at room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Sour Cream Mousse Layer:
- 2 pounds sour cream at room temperature
- 1 1/2 cups granulated sugar
- 14 ounces sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1 ounce unflavored powdered gelatin equal to 4 Knox packets
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
Chocolate Ganache:
- 12 ounces 60% dark chocolate chopped
- 3/4 cup heavy whipping cream heated to a simmer
Other:
- Edible gold luster dust for decoration (optional)
- Valhrona Chocolate Pearls for decoration (optional)
Instructions
For the Sponge Cake:
- Preheat the oven to 350F. Line the bottom and sides of a 9-inch round, 3-inch deep springform pan with parchment paper.
- Add the eggs and sugar to a large bowl. Use a handheld electric beater to beat until the mixture is light and fluffy, about 5 minutes. Sift in the flour, cornstarch, baking powder, and salt. Use a rubber spatula to fold the dry ingredients into the wet, being careful not to over-mix.
- Pour the batter into the prepared pan. Bake until the cake is golden and puffed, about 20 to 30 minutes.
- Cool the cake completely, about 30 minutes.
For the Sour Cream Mousse Layer:
- Once the cake is cool, make the sour cream mousse layer.
- Add the sour cream and sugar to a large bowl. Use a handheld electric beater to beat until the mixture is light and fluffy, about 7 to 10 minutes. Add the sweetened condensed milk and vanilla, and beat to combine. Set aside for now.
- Add the gelatin and milk to a saucepan over medium heat, whisking to combine. Bring to a boil, and then add the butter and salt. Continue cooking until the butter is melted, whisking frequently. Remove from the heat.
- Whisk 1 cup of the sour cream mixture into the gelatin mixture to cool the gelatin mixture a little. Now gradually drizzle the gelatin mixture into the sour cream mixture while whisking constantly. Continue whisking until it’s well-combined.
- Pour the sour cream mixture onto the cooled sponge cake. Pick the cake up a half inch or so from the countertop and gently drop it to release any trapped air bubbles; repeat this a couple times. Transfer the cake to the fridge to chill completely and set, about 4 hours. You’re ready to move onto the next step when the sour cream mixture is chilled and jelled.
- Once it’s jelled, remove the side of the springform pan and discard the parchment paper that was on the side. Place the cake on top of a wire rack set on a baking tray because we’ll be topping it with chocolate.
For the Chocolate Ganache:
- Once the sour cream mixture has jelled, make the chocolate ganache.
- Add the chopped chocolate to a bowl and pour in the hot cream. Let it sit for 2 minutes, and then gently stir to combine. The heat from the cream will be enough to melt the chocolate.
- Let the chocolate mixture cool briefly (about 3 to 5 minutes) and then pour it on top of the jelled sour cream mixture, spreading it around with an offset spatula or an icing spatula. Let it drip over the sides as much as you want.
- If you have extra chocolate ganache, chill it in the fridge, and then whip it. Transfer it to a piping bag fitted with a star tip and pipe decorations on top of the cake. If desired, decorate the top with edible luster dust and chocolate pearls.
- Let the ganache set before slicing and serving (at least 1 hour in the fridge).
Faith’s Tips
- Recommendation: Read the entire recipe through before starting – this will make your workflow so much easier! Also, measure out all the ingredients before you begin.
- To Get the Light and Airy Mousse-Like Texture: When you’re making the filling, be sure to beat the sour cream and sugar until light and fluffy! This takes about 7 to 10 minutes using a handheld electric mixer.
- Make Sure to Let the Sour Cream Layer Chill and Set Completely: It must be fully chilled and set before moving on to the next step.
- How to Tell When Sponge Cake is Done Baking: It’s done when you press the top and the cake springs back. If you press the top and the indentation remains, it needs a little longer.
- If Your Pan Isn’t Deep Enough: I recommend using a 3-inch (or 4-inch if possible) cake pan because this cake is quite tall. If it doesn’t look like your pan is deep enough, you can easily remedy that. Once your cake is cooled, you can slice it in half horizontally. Place 1 half back into the pan and continue with the recipe; use the other half for something else. If you also have filling, you can crumble the extra cake into individual bowls and pour the extra filling on top.
- When Making the Chocolate Ganache: Don’t stir aggressively because we don’t want to incorporate air into the chocolate. Spread the ganache onto the cake with an offset spatula or icing spatula so you can get the look you want. I like to let the chocolate drip over the edges just a little.
- If You Have Leftover Ganache: Let it chill a little in the fridge, whip it, and pipe it onto the top decoratively. I also decorated the top with edible gold glitter!
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Happy Birthday!! Your cake looks perfect and I can’t wait to make it this weekend!
Meredith, Thank you so much, I hope you enjoy it! xo