Russian Birds Milk Cake Recipe | Ptichye Moloko Tort

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk is lower in sugar and adds creaminess.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is plant-based and suitable for vegans.

cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

Add eggs and sugar into a bowl and whisk for 3 to 5 minutes until pale and fluffy.

Sift dry ingredients into the egg mixture and fold gently until creamy.

Divide the mixture evenly between two rings on a silicone mat and spread evenly.

Bake the sponges until light and fluffy, then set aside to cool.

Prepare syrup by mixing condensed milk with water in a bowl.

Soak the cooled sponge cakes with the condensed milk syrup.

Bloom gelatin in cold water for 5 minutes.

Prepare a cake ring with acetate tape and place it on parchment paper.

Add the first layer of sponge to the cake ring and soak with syrup.

Whisk egg whites until bubbles form, then prepare sugar syrup on the stove.

Slowly pour syrup into whisking egg whites until fluffy and pale.

Melt gelatin in the microwave and add to the egg white mixture along with mascarpone cheese and condensed milk.

Mix in heavy cream until airy and fluffy.

Add half of the mixture over the first sponge layer, cover with the second sponge, soak with syrup, and add remaining cream mixture on top.

Freeze the assembled cake to set completely.

Melt milk chocolate with oil to make ganache for glazing the cake.

Remove the cake from the mold, decorate with chocolate ganache, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens