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).
- 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:
- Preheat oven at 180 degrees Celsius.
- Separate egg whites from egg yokes. Put egg whites aside.
- Melt butter and let it cool down.
- Beat egg yolks and 1/2 glass sugar.
- Mix with cacao, melted butter, flour and milk.
- 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!
- Butter a baking tray and distribute the batter evenly.
- Bake for ca. 10-15 minutes at 180 degrees Celsius until the cake is almost ready (check with a knife or wooden stick).
- Beat egg whites with remaining 1/2 glass sugar until stiff.
- Cover cake with beaten egg whites and bake for another 10-15 minutes until it starts to slightly brown.
- While the cake is baking make the glazing: mix all ingredients over medium heat until the butter is melted and the sugar dissolved.
- When the cake is finished baking take it out of the oven and cover the hot cake with the glazing.
- Cut the cake while it is still hot into diamond shaped pieces, take the pieces out of the tray and let them cool down.