Bird's Milk Cake Recipe
Looking for a delicious, beautiful, and dramatic cake? Bird's Milk Cake is the answer! Since the 1960s, it's been a beloved dessert in Soviet countries. This cake features a soft sponge cake, a white soufflé filling, and a dark chocolate glaze. Its name is inspired by a Slavic folktale about milk birds of paradise nourishing their chicks with a unique milk.
Ingredients
Bird's Milk Parfaits Vanilla Mousse Base Ingredients
- 1 ½ cups – organic whole milk
- 2 envelopes (.5 oz.) – unflavored gelatin
- 24 oz. – organic sour cream
- 1 cup – organic sugar
- 16 oz. – organic heavy whipping cream
- ½ tsp. – pure vanilla extract
- ⅛ tsp. – sea salt
Bird's Milk Parfaits Cacao Topping Ingredients
- 1 ½ cup - organic whole milk
- ½ cup – organic sugar
- ½ cup – organic cacao
- 1 envelope – unflavored gelatin
- ½ tsp. – pure vanilla extract
- ⅛ tsp . – sea salt
Bird's Milk Parfaits Decorations Ingredients
- 1 cup - organic heavy whipping cream
- ¼ cup - organic sugar
- Organic dark chocolate bar
Instructions
- Begin by mixing 2 packs of unflavored gelatin with milk. Heat the mixture over high heat until it's on the verge of boiling. Once heated, allow it to cool to a warm temperature before using.
- While allowing the milk gelatin to cool, it's time to craft the cream. In the electric mixer's bowl, combine sugar and sour cream, ensuring a seamless blend and complete sugar dissolution.
- Start by pouring heavy whipping cream and mixing it until it's well combined. Then, add vanilla and salt, and continue mixing for a few more minutes.
- Keep the mixer running and gradually incorporate the warm milk/gelatin mixture. Continue mixing for a few minutes. Initially, the consistency will resemble buttermilk, but it'll quickly thicken as it cools.
- Pour 3.5 oz of the runny vanilla mousse into parfait cups and chill in the fridge to set.
- In a small saucepan, combine milk, sugar, cacao, gelatin, vanilla, and salt. Place it over high heat and stir continuously to bring it to a boil. The goal is to achieve a smooth cacao topping. Once done, set it aside and allow it to cool to a warm temperature before using it to top the parfaits.
- Carefully drizzle the cacao topping over the vanilla mousse base, and refrigerate for about 30 minutes.
- While allowing the cacao topping to harden, simultaneously prepare the whipping cream topping.
- Whisk cold heavy cream and powdered sugar until it thickens.
- Enhance your parfait presentation with these steps: Start by adorning each parfait cup with a charming star. Next, add a vibrant contrast by topping the cream with raspberries. Place a sprig of fresh mint next to the berries for a delightful touch. Lastly, use a potato peeler to elegantly shave dark chocolate over each parfait, elevating the overall appeal.
- For best results, refrigerate the parfaits for a couple of hours before serving.
