Bird’s Milk


Bird’s milk (Птичъе молоко) is one of our favorite Russian cakes! My husband makes it for special occasions. It is a chocolate cake layered with an egg white frosting and chocolate glazing.  I thought it is time for me to learn to make it, too, so I finally wrote down the recipe!


As is typical for Russian recipes, the measures are in glasses. Here, one glass = ca. 300 ml (which is a good sized mug).

You’ll need:

  • 7 eggs
  • 1 glass sugar
  • 150g butter
  • 2 tablespoons cacao
  • 1/2 glass milk
  • 1/2 teaspoon baking soda + 1 tablespoon vinegar
  • 1 1/2 glasses flour
  • for the glazing: 50g butter, 2 tablespoons cacao, 2 tablespoons milk, 3 tablespoons sugar

How to make it:

  1. Preheat oven at 180 degrees Celsius.
  2. Separate egg whites from egg yokes. Put egg whites aside.
  3. Melt butter and let it cool down.
  4. Beat egg yolks and 1/2 glass sugar.
  5. Mix with cacao, melted butter, flour and milk.
  6. Add baking soda and vinegar: I usually put the baking soda onto a large spoon and add the vinegar to it and mix. Add the mixture to the batter and mix well. The kids love to watch the chemical reaction!
  7. Butter a baking tray and distribute the batter evenly.
  8. Bake for ca. 10-15 minutes at 180 degrees Celsius until the cake is almost ready (check with a knife or wooden stick).
  9. Beat egg whites with remaining 1/2 glass sugar until stiff.
  10. Cover cake with beaten egg whites and bake for another 10-15 minutes until it starts to slightly brown.
  11. While the cake is baking make the glazing: mix all ingredients over medium heat until the butter is melted and the sugar dissolved.
  12. When the cake is finished baking take it out of the oven and cover the hot cake with the glazing.
  13. Cut the cake while it is still hot into diamond shaped pieces, take the pieces out of the tray and let them cool down.

Приятного аппетита!

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