Why is it called Birds Milk Cake?

The name comes from an old Slavic expression referring to something rare and luxurious. Because the cake has a light, soufflé-like filling and a smooth chocolate top, it’s considered a special delicacy.

Is Birds Milk Cake the same as Birds Milk candy?

They share a similar flavor profile, but the dessert forms are different. Birds Milk candy has a marshmallow-style filling coated in chocolate, while the cake includes a sponge base, airy mousse filling, and chocolate glaze.

Can I make Birds Milk Cake without gelatin?

Yes. Agar-agar is the most reliable substitute. It sets more firmly than gelatin, so you should activate it by simmering before adding it to the filling mixture.

How long does Birds Milk Cake need to chill?

The filling needs at least four hours to set properly in the refrigerator, but chilling it overnight creates the best texture and cleaner slices.

Can I freeze Birds Milk Cake?

You can freeze it, but the mousse-like filling may lose some of its airy texture after thawing. For best results, wrap it tightly and thaw it slowly in the refrigerator.

Birds Milk Cake: Stunning Guide to a Light, Loved Classic

Name: Birds Milk Cake
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Yield: 10 servings
Cuisine: Eastern European
Ingredients: 4 large eggs; 1/2 cup granulated sugar; 1/2 cup all-purpose flour; 1 teaspoon vanilla extract; 1 cup heavy cream; 1 cup whole milk; 1/2 cup sugar (for filling); 2 tablespoons gelatin; 1/3 cup water; 6 ounces dark chocolate; 3 tablespoons butter

Description

A light, airy dessert with a tender sponge base, silky mousse-style filling, and smooth chocolate glaze inspired by classic Eastern European Birds Milk Cake.

Ingredients

Scale

4 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 cup heavy cream
1 cup whole milk
1/2 cup sugar (for filling)
2 tablespoons gelatin
1/3 cup water
6 ounces dark chocolate
3 tablespoons butter

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Instructions

Preheat oven to 350°F and line a round pan with parchment.
Whisk eggs and sugar until pale and thick.
Fold in flour gently until fully incorporated.
Bake sponge layer 12–15 minutes and cool completely.
Bloom gelatin in water, then warm milk and dissolve gelatin mixture.
Whip heavy cream with sugar until soft peaks form.
Combine cream with gelatin mixture to create the mousse filling.
Spread filling over cooled sponge and chill 4 hours.
Melt chocolate with butter and pour over set cake.
Chill briefly before slicing and serving.

Notes

Chill overnight for the cleanest slices.
Use high-quality chocolate for the glaze.
Allow the mousse layer to fully set before topping.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Desserts
Method: Baking
Cuisine: Eastern European

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22
Sodium: 120
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 34
Fiber: 0
Protein: 5
Cholesterol: 95