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

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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 *measured correctly

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 parchment 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.

Gelatin package being poured into mixing bowl with mixture for Bird\'s milk cake, ptichye moloko

A whisk in a mixing bowl with a mixture

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.

A bowl with Bird\'s milk cake, ptichye moloko, mixture

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

Two mixtures being whisked together in a mixer

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

A baking pan with the first layer for Bird\'s milk cake poured into it

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.

Natasha's Kitchen Cookbook

Ptichye Moloko Cake Recipe (Bird's Milk Cake)

4.96 from 23 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes

Ingredients 

Servings: 12 -20

Ingredients for Cake Layers:

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:

    Instructions

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

    • Separate egg whites from yolks. In a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.
    • In a large bowl, 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.
    • 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.
    • Divide the batter evenly among the two, lined cake pans & bake 20 minutes until the tops are golden.
    • 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.
    • Use a knife to remove rough edges. Let cakes cool to room temperature.
    • 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).

    How to Make Ptichye Moloko (Mousse) Layer:

    • 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.
    • 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.
    • 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:

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

    • 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.
    • Trim the edges of the ptichye moloko to make it even with the cake layers.
    • Frost the cake and even it out with a food-scraper.

    Making the Chocolate topping:

    • In a small saucepan, over low heat, melt 3/4 cup chocolate chips, stirring constantly until smooth.
    • 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.
    Course: Dessert
    Cuisine: Russian, Ukrainian
    Keyword: Ptichye Moloko Cake (Bird's Milk Cake)
    Skill Level: Difficult
    Cost to Make: $$

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    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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    Comments

    • Elizabeth Halen
      June 6, 2023

      Hello 🙂 I’m curious to know if it would make a huge difference not to add the extra syrup from the soda? Think I can get away without it?

      Reply

      • Natasha's Kitchen
        June 6, 2023

        Hi Elizabeth, I haven’t tested that to advise. But you can use whatever kind of juice or syrup you like!

        Reply

    • Anna
      May 3, 2021

      Hi Natasha,

      I need to make this cake in 9×13 pan. Do I need to make 1 1/2 or 2 portions of the cake layer?

      Reply

      • Natashas Kitchen
        May 4, 2021

        I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

        Reply

        • Anna
          May 5, 2021

          Ok thank you

          Reply

    • Sue
      October 14, 2020

      Natasha, how many ounces is the can of sprite?

      Thank you for all your delicious recipes.

      Reply

      • Natashas Kitchen
        October 14, 2020

        Hi Sue, one can is 12oz. I hope that is helpful!

        Reply

    • Marina
      July 2, 2020

      I have been enjoying your recipes for a couple of years now ! Loved all of them so fare !
      Thank you
      Question , I am choosing a cake to bake for my sons 6 birthday and he requested special decoration involving fondant ( personally hate it but must do ) will the ptichye moloko cake hold the fondant ? Or should I chose another cake for it ?
      Thank you

      Reply

      • Natashas Kitchen
        July 2, 2020

        Hi Marina, to be honest I haven’t had much experience with fondant and I worry this cake is not stable enough for it. If you experiment, let me know how you liked the recipe.

        Reply

    • Karolina
      February 13, 2019

      Can I use agar agar instead of gelatin?

      Reply

      • Natashas Kitchen
        February 14, 2019

        Hi Karolina, 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

    • Olga
      January 8, 2019

      Made this cake over the weekend, very tastey and light cake! I am wondering about putting some peach or apricot jam in the middle of one cake. Mmm

      Reply

      • Natashas Kitchen
        January 8, 2019

        That sounds lovely, Olga! If you experiment, let me know how you liked the recipe!

        Reply

    • Marina
      November 5, 2018

      Hi Natasha, I’ve made this ptichye Moloko cake recipe before and it’s seriously amazing and was a total hit. But I was wondering if I can put a little twist on and switch out the Creme chantily frosting for the Swiss meringue buttercream, Your thoughts?

      Reply

      • Natashas Kitchen
        November 6, 2018

        That sounds interesting Marina! It may work. I haven’t tried that but would love to know how you like it if you experiment!

        Reply

    • Angie
      October 12, 2018

      Hi, I’ve done this cake before and now when I’m doing it the creme isn’t becoming stiff like it should be. I’m not sure if I’m doing something wrong with the gelatin or its because I mixed the cool whip in while it was still frozen ?

      Reply

      • Natashas Kitchen
        October 13, 2018

        Hi Angie! It should stiffen up as soon as its cold. How long did yours take or did it not stiffen up at all? Did you use the right amount of gelatin?

        Reply

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