Classic Bird’s Milk Cake with Coffee (Ptashyne Moloko)
This Bird’s Milk Cake is a dreamy, cloud-like dessert made with layers of soft sponge, a light coffee-infused mousse (often called soufflé in traditional recipes), and a smooth chocolate glaze.
Ingredients
For the sponge cake:
- 2 eggs
- 100 g sugar
- 100 g butter (softened)
- 140 g flour
- 1/3 tsp baking powder
For soaking:
- 80 ml cream or milk
- 1 tbsp condensed milk
- 2 tbsp Baileys (or similar liqueur)
For the mousse:
- 200 g butter (softened)
- 100 g condensed milk
- 2 tbsp instant coffee
- 3 egg whites
- 380 g sugar
- 120 ml water
- 14 g gelatin
For the glaze:
- 100 g chocolate
- 40 g butter
- 80 ml heavy cream (33% fat)
Instructions
Make the Sponge Cake:
- Preheat the oven to 180°C (356°F).
- Beat the eggs with the sugar until light and fluffy. Gradually add the softened butter.
- In a separate bowl, mix the flour with baking powder, then add to the egg mixture. Beat on low speed until just combined.
- Pour the batter into an 18 cm (7-inch) ring mold and bake for 10–15 minutes, or until golden and set. Let cool completely.
- Once cooled, remove from the mold and carefully slice the sponge into two even layers.
Prepare the Soaking Syrup:
- Mix the cream (or milk), condensed milk, and Baileys together.
- Place the first sponge layer into a 20–23 cm (8–9 inch) ring mold or adjustable cake ring (the sponge should be slightly smaller than the mold). Soak it with half the syrup.
Make the Mousse:
- In a bowl, beat the softened butter with condensed milk until smooth.
- Dissolve the instant coffee in 2–3 tbsp hot water; set aside.
- In a small saucepan, combine the sugar and water. Bring to a boil, then reduce heat and simmer for 11 minutes. Meanwhile, soak the gelatin in cold water to bloom.
- After 11 minutes, begin whipping the egg whites to stiff peaks. Continue simmering the syrup for another 6–7 minutes, or until it bubbles vigorously (total cooking time ~18 minutes).
- Slowly pour the hot syrup into the whipped egg whites while continuing to beat on high speed. Continue whipping until the meringue cools slightly.
- Melt the bloomed gelatin and add it to the meringue while mixing on low speed.
- Gradually fold the butter-condensed milk mixture into the meringue.
- Divide the mousse mixture into two portions. Add the dissolved coffee to one half and stir to combine.
Assemble the Cake:
- Pour the coffee-flavored mousse over the soaked sponge layer in the mold. Refrigerate for 10–15 minutes, or until set.
- Place the second sponge layer on top, soak with the remaining syrup, and pour over the plain white mousse. Refrigerate for 3–4 hours, or until fully set.
For the Glaze:
- Break the chocolate into pieces and combine with butter in a heatproof bowl. Melt over a water bath (or gently in the microwave).
- Stir in the heavy cream until smooth. Let the glaze cool slightly before using.
Finish the Cake:
- Remove the chilled cake from the mold. Pour the glaze over the top, allowing it to drip slightly down the sides. Decorate as desired.
Notes
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