Russian Bird Milk Cake

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A Soviet-era classic featuring a tender sponge base topped with a soft, vanilla-scented soufflé and finished with a thin chocolate glaze. The airy milk layer is the signature element that gives this beloved Russian cake its whimsical name.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 42 gCarbs
• 1 gFiber
• 34 gSugar
• 6 gProtein
• 95 mgSodium
• 180 mgPotassium
• 110 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the sponge base

• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tbsp unsalted butter, for greasing

For the milk soufflé

• 1 1/2 cups whole milk, divided
• 1/2 cup granulated sugar
• 2 tbsp agar-agar powder
• 4 large egg yolks
• 1/2 cup unsalted butter, softened
• 1/3 cup sweetened condensed milk
• 1 tsp vanilla extract

For the chocolate glaze

• 1/2 cup dark chocolate chips
• 2 tbsp unsalted butter
• 2 tbsp heavy cream
• 1 tsp vegetable oil

Directions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round springform pan and line the bottom with parchment paper.
2. Make the sponge: beat the eggs and sugar with an electric mixer on high for about 5 minutes, until pale, thick, and tripled in volume. Gently fold in the flour, salt, and vanilla until just combined. Pour into the prepared pan and bake for 12 to 14 minutes, until the top springs back when lightly pressed. Cool completely in the pan.
3. Prepare the soufflé base: stir the agar-agar into 1/2 cup of the milk and let it bloom for 10 minutes. In a heavy saucepan, whisk together the remaining 1 cup of milk, the bloomed agar mixture, the sugar, and the egg yolks until smooth.
4. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, for 8 to 10 minutes until it thickens and coats the back of the spoon (about 220°F / 104°C). Do not let it boil. Remove from heat and let cool at room temperature for 20 minutes, stirring occasionally, until it just begins to thicken.
5. In a separate bowl, beat the softened butter with the condensed milk and vanilla until pale and fluffy, about 3 minutes. Slowly pour in the cooled agar mixture while beating continuously on medium speed, then increase to high and beat for 3 to 4 minutes until the soufflé is light, airy, and holds soft peaks.
6. Spoon the soufflé over the cooled sponge base in the pan and smooth the top with an offset spatula. Refrigerate for at least 3 hours, or until completely firm.
7. Make the glaze: melt the chocolate, butter, cream, and oil together in a small saucepan over low heat, stirring until smooth. Let cool for 5 minutes so it thickens slightly, then pour over the chilled cake and gently spread to the edges. Return to the refrigerator for 30 minutes to set.
8. To serve, dip a sharp knife in hot water, wipe it dry, and slice the cake into wedges. Wipe and reheat the knife between cuts for clean edges. Serve cold.
9. Store leftovers covered in the refrigerator for up to 4 days.

Cook’s Notes

• Authentic Ptichye Moloko uses agar-agar (not gelatin) for its characteristic tender-yet-firm slice; agar must be boiled gently and not overcooked or it loses its setting power.
• The souffle layer should be poured at room temperature, not hot, so it stays airy rather than collapsing against the sponge.
• For neat slices, chill the cake thoroughly and wipe a hot knife between each cut.
• If agar-agar is unavailable, use 2 tablespoons of unflavored gelatin bloomed in cold milk; the texture will be softer and less traditional.

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