Bird's milk cake: Heavenly cake room with cream filling

A real classic cake from Poland is hidden behind the curious name "bird milk cake". The heavenly cake captivates with a fluffy biscuit floor on which an airy cream is painted. The whole thing is rounded off with a chocolate butter glaze. Sounds like a dream, isn't it?

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Incidentally, the cake owes its name to a popular confectionery from Poland: "Ptasie Mleczko". These are small pieces of confectionery made of milk soufflé, which have been covered with dark chocolate and is supposed to remind you of bird feathers because of its super light texture.

Recipe for a heavenly bird milk cake

Ingredients for a springform pan (Ø 24 cm):

For the soil

• 2 owner
• 80 g of sugar
• 80 g Mehl
• 1 teaspoon baking powder
• 1 pinch of salt

For the filling

• 8 g Gelatine-Pulver
• 100 ml of cold water
• 5 owner
• 140 g of sugar
• 1 PCK. Vanilla sugar
• 30 g soft butter
• 200 ml milk
• 10 g Mehl
• 1 pinch of salt

For the glaze

• 5 tablespoons of sour cream
• 5 electric backcoca
• 6 tablespoons of sugar
• 50 g of dark chocolate/ couverture
• 30 g Butter

And this is how it works:

1. The oven on180 degrees top/bottom heatPreheat. Line a springform pan with baking paper.

2. Mix eggs, salt and sugar until foamy for the floor. Then carefully fold in the flour and baking powder. Fill the dough into the springform pan and25-30 minutesbake.

3. In the meantime, separate the eggs and stir the egg yolks with sugar and vanilla sugar (keep the egg whites until further use in the fridge). Add the flour and stir smoothly. Then stir in the milk and heat everything over a hot water bath. Layer thicken while stirring. Now cover the cream with cling film (directly in the right) and let it cool.

4. Beat the cooled mass with a mixer, add the butter and mix for 2-3 minutes. Meanwhile, let the gelatin swell in the water for 10 minutes.

5. Then let the gelatin dissolve in a small saucepan over low heat. Add a little cream mass to the gelatin, stir well and then stir in the remaining cream. Meanwhile, hit the egg whites with a pinch of salt and carefully raise it under the gelatine egg mixture.

6. Then spread the mass on the cake floor in the springform pan and in the refrigerator for at leastone hourlet it get stuck.

7. Mix the sour cream, cocoa and sugar for the glaze in a small saucepan and bring to the boil over low heat. Roughly chop the chocolate and mix in constant stirring. Let simmer until the mass thicken. Then add the butter, let it boil again, remove from the heat and let it cool down.

8. Put the glaze over the cake that has become solid and best let it cool down in the fridge. The cake results in approx. 12 pieces.

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We hope that you like our recipe and wish you a lot of fun cooking, baking & trying! Please also write to usInstagramor onFacebook: We always look forward to suggestions and recipe requests!