Description
This Birds Milk Cake recipe creates a soft mousse, tender sponge, and smooth chocolate topping for a classic Ukrainian dessert.
Ingredients
Cake:
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3 eggs
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1/2 cup sugar
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1/2 cup flour
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2/3 cup Cool Whip (divided)
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1/2 cup boiling milk (or water dissolved with 4 TBSP sugar)
Sour Cream Mousse:
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2 lbs sour cream (Daisy Brand)
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1 1/2 cups sugar
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15 oz sweetened condensed milk
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1/2 cup milk
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4 packets Knox Gelatine
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1 stick unsalted butter
Ganache:
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1 cup semi-sweet chocolate chips
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1 cup heavy cream
Instructions
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Beat eggs and sugar until pale and thick (10 minutes).
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Whisk in flour gently and pour into greased and floured 9-inch pan.
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Bake at 350°F until done; cool completely.
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Slice cake in half and place layers into two springform pans.
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Evenly soak layers with milk mixture.
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Spread 1/3 cup Cool Whip on each layer.
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Beat sour cream and sugar for 15 minutes.
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Add condensed milk and beat 5 additional minutes.
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Whisk gelatin and milk in saucepan until boiling; add butter and melt.
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Slowly beat gelatin mixture into sour cream mixture.
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Divide mousse evenly between springform pans; refrigerate 3–4 hours.
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Heat cream until boiling; pour over chocolate chips.
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Whisk until smooth ganache forms; cool slightly.
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Pour ganache over chilled cakes and refrigerate until set.
Notes
This recipe makes two cakes.
Each cake serves about 16 slices.
Cool Whip can be skipped if preferred.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: Ukrainian