Ptichye Moloko Cake Recipe (Bird’s Milk Cake)

This ptichye moloko cake has mousse sandwiched between biskvit cake layers with a light syrup and a very simple creme chantilly frosting.

The Ptichye Moloko recipe  has been the most popular recipe this month and your comments and suggestions helped me develop this new ptichye moloko cake recipe. It’s basically the ptichye moloko (mousse) sandwiched between biskvit cake layers with a light syrup and a very simple creme chantilly frosting.

I made this ptichye moloko cake for our church banquet and thanksgiving dinner and everyone loved it. I posted loads of pictures. It’s not as complicated as it looks. I hope you enjoy this cake; just in time for Christmas!

What you will need for Ptichye Moloko Cake:

2 round 9-inch cake pans (1 of which should be a springform pan – see below).

Ingredients for Biskvit Cake Layers:

8 eggs
3/4 cup sugar
1 tsp pure vanilla extract
1 cup all-purpose flour

Ingredients for Ptichye Moloko Layer:

(note: this is 1/2 of the original ptichye moloko recipe) 
1 packets unflavored gelatin (7 grams by weight)
1/2 cup milk
1/2 cup sugar
8 oz tub of sour cream
8 oz tub of cool whip, refrigerated (not frozen)

Ingredients for Syrup:

1 can Sprite, 7-UP, or LaCroix with 2 Tbsp sugar (what I used).

Ingredients for Creme Chantilly Frosting:

2 cups (1 pint) Heavy Whipping Cream
3 Tbsp confectioners (powdered) sugar, sifted
3/4 tsp vanilla extract

Ingredients for Chocolate topping:

3/4 cup Semi-sweet chocolate chips

How to Make Biskvit Cake Layers:

1. Line 2 non-stick cake pans with wax paper and preheat the Oven to 350 ˚ F.

Ptichye Moloko Cake Recipe

2. Separate egg whites from yolks. In a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.

Ptichye Moloko Cake Recipe-5

3. In a bowl of electric mixer beat egg whites on high-speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don’t beat too long or they will become too stiff and won’t blend well

Ptichye Moloko Cake Recipe-2

4. Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don’t mix too much or you will lose volume. The batter should have a fluffy texture

Ptichye Moloko Cake Recipe-6

5. Divide the batter evenly among the two, lined cake pans  and bake 20 minutes until the tops are golden.

Ptichye Moloko Cake Recipe-7

6. As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm

Ptichye Moloko Cake Recipe-8

7. Use a knife to remove rough edges and let cakes cool to room temperature.

8. Place on of the cake layers into the bottom of a springform pan and pour 1/2 of your soda/syrup over the cake and let it soak in. (You will pour the ptichye moloko over this layer).

Ptichye Moloko Cake Recipe-3

How to Make Ptichye Moloko (Mousse) Layer:

1. In a small sauce pan, combine 1 packets unflavored gelatin with 1/2 cup milk. Whisk together over medium heat. Continue whisking until it just begins to steam, then remove from heat (DON’T BOIL).Set aside to cool.

2. In the bowl of an electric mixer on medium speed whisk together 1/2 cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended.

3. With the mixer on, slowly add the warm milk mixture.

4. Immediately pour over the first biskvit layer inside the prepared baking dish. Smooth the top as evenly as possible. Cover and refrigerate to cool

How to Make Creme Chantilly Frosting:

Freeze your mixing bowl and whisk attachment for 10-15 minutes before beating the cream and keep the heavy whipping cream refrigerated until you are ready to use it.

1. Whip the heavy cream at high speed until it forms soft peaks (1 minute).

Ptichye Moloko Cake Recipe-10

2. Add the sifted powdered sugar and vanilla and continue whipping at high speed until the cream forms stiff peaks but is still smooth (about 1 minute).

Ptichye Moloko Cake Recipe-11

Assembling your Cake:

1. Place the second cake layer over the ptichye moloko and pour the rest of syrup/soda over the cake layer. Cut around the edges of the cake to loosen in from the springform pan.

Ptichye Moloko Cake Recipe-9

2. Trim the edges of the ptichye moloko to make it even with the cake layers.

Ptichye Moloko Cake Recipe-4

3. Frost the Cake.  Even out the cake with a foodscraper (I love this little tool!)
Ptichye Moloko Cake Recipe-12

Making the Chocolate topping:

1. In a small saucepan, over low heat, melt 3/4 cup chocolate chips, stirring constantly until smooth.

Ptichye Moloko Cake Recipe-13

2. Transfer to a ziploc bag and cut a small hole on the tip. Practice a couple of strips on wax paper so your cake doesn’t end up looking like mine (semi-ugly). Transfer the cake to your favorite cake stand. Refrigerate the cake until ready to serve.

Ptichye Moloko Cake Recipe-14 This ptichye moloko cake has mousse sandwiched between biskvit cake layers with a light syrup and a very simple creme chantilly frosting.

I hope you enjoy it! It’s really much easier than it looks.

Ptichye Moloko Cake Recipe (Bird's Milk Cake)

4.9 from 10 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Difficult
Cost To Make: $12-$15
Serving: 12-20

Ingredients

Ingredients for Cake Layers:

  • 8 eggs
  • ¾ cup sugar
  • 1 tsp pure vanilla extract
  • 1 cup flour

Ingredients for Ptichye Moloko Layer:

(note: this is ½ of the original ptichye moloko recipe)

  • 1 packets unflavored gelatin (7 grams by weight)
  • ½ cup milk
  • ½ cup sugar
  • 8 oz tub of sour cream
  • 8 oz tub of cool whip, refrigerated (not frozen)

Ingredients for Syrup:

  • 1 can sprite, 7-up, or LaCroix with 2 tbsp sugar (what I used).

Ingredients for Creme Chantilly Frosting:

  • 2 cups (1 pint) Heavy Whipping Cream
  • 3 Tbsp confectioners (powdered) sugar, sifted
  • ¾ tsp vanilla extract

Ingredients for Chocolate topping:

  • ¾ cup Semi-sweet chocolate chips

Instructions

Line 2 non-stick cake pans with wax paper and preheat the Oven to 350°F.

  1. Separate egg whites from yolks. In a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.
  2. In a large bowl, beat egg whites on high-speed until they foam and are about 3-4 times in volume (about 2½ to 3 minutes). Don’t beat too long or they will become too stiff and won't blend well.
  3. Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don’t mix too much or you will lose volume. The batter should have a fluffy texture.
  4. Divide the batter evenly among the two, lined cake pans & bake 20 minutes until the tops are golden.
  5. As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm.
  6. Use a knife to remove rough edges. Let cakes cool to room temperature.
  7. Place on of the cake layers into the bottom of a springform pan and pour ½ of your soda/syrup over the cake and let it soak in. (You will pour the ptichye moloko over this layer).

How to Make Ptichye Moloko (Mousse) Layer:

  1. In a small sauce pan, combine 1 packets unflavored gelatin with ½ cup milk.
  2. Whisk together over medium heat. Continue whisking until it just begins to steam, then remove from heat (DON'T BOIL).Set aside to cool.
  3. In the bowl of an electric mixer on medium speed whisk together ½ cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended.
  4. With the mixer on, slowly add the warm milk mixture. Immediately pour over the first biskvit layer inside the prepared baking dish. Smooth the top as evenly as possible. Cover and refrigerate to cool.

How to Make Creme Chantilly Frosting:

  1. Freeze your mixing bowl and whisk attachment for 10-15 minutes before beating the cream and keep the heavy whipping cream refrigerated until you are ready to use it.
  2. Whip the heavy cream at high speed until it forms soft peaks (1 minute).
  3. Add the sifted powdered sugar and vanilla and continue whipping at high speed until the cream forms stiff peaks but is still smooth (about 1 minute).

Assembling your Cake:

  1. Place the second cake layer over the ptichye moloko and pour the rest of syrup/soda over the cake layer. Cut around the edges of the cake to loosen in from the springform pan.
  2. Trim the edges of the ptichye moloko to make it even with the cake layers.
  3. Frost the cake and even it out with a food-scraper.

Making the Chocolate topping:

  1. In a small saucepan, over low heat, melt ¾ cup chocolate chips, stirring constantly until smooth.
  2. Transfer to a ziploc bag and cut a small hole on the tip. Practice a couple of strips on wax paper. Transfer the cake to your favorite cake stand. Refrigerate the cake until ready to serve.

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Read comments/reviewsAdd comment/review

  • Olesya
    February 2, 2017

    Natasha, i used 1.5 tsp of gelatin which is not the whole packet. I have a small box of 28gm and it contains 4 packets. meaning that each packet is 7gm. However the packet does not measure to 1.5tsp. Thats all I used and now it seems like my cake is not becoming firm in the fridge. How long does it take? Its fully cooled but not firm. Please advise. Kinda stuck here. Reply

    • Natasha
      natashaskitchen
      February 2, 2017

      Hi Olesya, what brand is your gelatin? If it was 7 grams, you should have used the full 7 grams packet. I removed the teaspoons measurement to reduce confusion. How long has it been in the refrigerator? Reply

  • Julie Groshev
    December 30, 2016

    Typo in “How to Make Bisvkit Cake Layers:” Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      Julie, thank you for noticing that. I just fixed it 😬. Reply

  • Tzivia
    November 2, 2016

    Wow Natasha another great awesome cool yummy delish cake creation gotta try however I’m wondering what’s a good substitute to use in place of unflavored gelatin I don’t have it on hand and also can I make the syrup mixture with seltzer and sugar instead of seven up or sprite otherwise super duper hot cool creation and presentation like always luv Reply

    • Natasha
      natashaskitchen
      November 2, 2016

      Hi Tzivia, you can definitely use the seltzer and sugar or just use sugar and water which would work. I would also add a little lemon juice if using water or seltzer. I haven’t tested anything else besides unflavored gelatin and I don’t think there are really any good substitutes besides possibly agar agar but I haven’t tested it with that to be able to give you any specifics or recommendations.  Reply

      • November 2, 2016

        OK great cool that seltzer or water and sugar cool can add lemon know so looks like I’ll have to buy unflavored gelatin thanx my dear for your super knowledgeable tips cheers Reply

  • lina
    July 9, 2016

    Natasha i want to do this cake with 1 biskvit. can i slice 1 biskvit in half, put 1 half on sheet, pour milk mixture enough to cover 1st layer biskvit, then add 2nd half of biskvit and pour the rest of the milk mixture over? Reply

    • Natasha
      natashaskitchen
      July 10, 2016

      Hi Lina, You know I think that would work! Let me know how it works out and if you post a picture of it somewhere, tag me #natashaskitchen. I’d love to see it!! 🙂 Reply

      • lina
        August 8, 2016

        hi Natasha, coming back with the results.. I have made this cake with one biskvit, and it is perfect! thanks Reply

        • Natasha
          natashaskitchen
          August 8, 2016

          I’m so happy to hear that! 🙂 Reply

  • guest
    June 10, 2016

    Made this for my little girls birthday and decorated it with a chocolate cage, it added the perfect much neede texture to this soft cake, it was a perfect birthday cake!! Thank you. Reply

    • Natasha
      natashaskitchen
      June 10, 2016

      Thank you for such a nice review. I’m glad you liked it 😁. Reply

  • Nancy
    January 29, 2016

    Hey Natasha !
    How long does this cake stay good for? Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      It’s probably best within the first 2 days. I’ve never kept this cake longer than 3 days. Reply

  • January 10, 2016

    As I know there should be agar-agar instead of gelatin. Reply

    • Natasha
      natashaskitchen
      January 11, 2016

      Hi Kate, I haven’t tested this recipe with agar agar but it’s on my to do list. If you try it, let me know how it goes 🙂 Reply

  • Lanochka
    December 23, 2015

    How exactly are you making that syrup from soda? Reply

    • Natasha
      natashaskitchen
      December 24, 2015

      You can use either 1 can sprite or 7-up and just use the soda or use a no sugar soda like LaCroix and mix it together with 2 tbsp sugar. Reply

  • Nastya
    October 10, 2015

    Hi Natasha, i am making the cake and i came to a point where I dont know how much gelatin to use because it says 1 packet of gelatin.. I have a rather large size of a packet and I’ve seen smaller ones, so how much is in 1 packet? Reply

    • Natasha
      natashaskitchen
      October 10, 2015

      So sorry I didn’t get to your comment sooner. My packets each have 7 grams in them by weight and they measure out to 1 1/2 tsp. Reply

  • Nellie
    October 6, 2015

    Hi Natasha ,

    Have made a few cakes using your recipes and they were to die for . Planning to make Ptichie moloko now .

    Here is my question . Is it important to make the dough using the whole eggs ? Can it be done using biskvit cake recipe ?

    Thanks Reply

    • Natasha
      natashaskitchen
      October 6, 2015

      You can make the cake using the new method of beating the whole egg together with the sugar and then blending in the vanilla and flour. I used to make my cakes with this method (I need to update this cake soon!), but yes it will work either way. It is still a biskvit cake, its just a different method of making it. Reply

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