Ptichye Moloko Cake Recipe (Bird’s Milk Cake)
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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.
2. Separate egg whites from yolks. In a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.
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
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
5. Divide the batter evenly among the two, lined cake pans and bake 20 minutes until the tops are golden.
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
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).
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).
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).
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. Even out the cake with a foodscraper (I love this little tool!)
Making the Chocolate topping:
1. In a small saucepan, over low heat, melt 3/4 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 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.
I hope you enjoy it! It’s really much easier than it looks.
Ptichye Moloko Cake Recipe (Bird's Milk Cake)
Ingredients
Ingredients for Cake Layers:
- 8 eggs
- 3/4 cup sugar
- 1 tsp pure vanilla extract
- 1 cup 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
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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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?
Hi Elizabeth, I haven’t tested that to advise. But you can use whatever kind of juice or syrup you like!
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?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Ok thank you
Natasha, how many ounces is the can of sprite?
Thank you for all your delicious recipes.
Hi Sue, one can is 12oz. I hope that is helpful!
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
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.
Can I use agar agar instead of gelatin?
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 🙂
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
That sounds lovely, Olga! If you experiment, let me know how you liked the recipe!
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?
That sounds interesting Marina! It may work. I haven’t tried that but would love to know how you like it if you experiment!
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 ?
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?
Natasha, I love your recipes. I would like to make this for my daughter’s birthday. How far ahead can you make this?
Hi Linda, the frosting, being whipped cream, is best on the day it is made. I have kept this fully assembled in the refrigerator overnight with good results. You can also make the sponge cake itself a couple of days ahead and refrigerate them then assemble before serving.
I absolutely love this cake! when other people make it. Every time I’ve tried making it something doesn’t come out right, I have no idea what exactly I do wrong! Would you please to a video tutorial for this recipe?! It really sucks to be of Russian descent and engaged to a Russian and not able to make this cake!
Hi Bridgette, if you are having trouble with the sponge cake part, this post on how to make the sponge cake should help and here is another recipe with step by step photos for the mousse filling part of this cake. I hope that helps! I will definitely consider it for a video recipe.
I want to make this cake extra tall, would that be okay to double the height?
Hi Oksana, that will work but you will have to prep and bake everything twice since the mixer won’t handle that many eggs at once.
Natasha, thank you for the recipe! The cake turned out nice although it does not taste like the ptichye moloko cake from Russia. The biskvits turned out great!
Hi Anna! I’m so glad you enjoyed it! It is definitely modified and a little more American-style than the traditional one. If I come up with an awesome traditional one, I will be sure to share it! 🙂
Natasha, your instructions say to use wax paper to line cake pans. Do you mean parchment paper? Wax paper should not be used with heat.
Hi Anna, you are absolutely right and I can’t believe I missed that. I used to use wax paper and found parchment to be 10x better! Here is the new sponge cake method that I am using which creates a more uniform sponge cake. Thank you for pointing that out!
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.
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?
Typo in “How to Make Bisvkit Cake Layers:”
Julie, thank you for noticing that. I just fixed it 😬.
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
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.
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
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?
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!! 🙂
hi Natasha, coming back with the results.. I have made this cake with one biskvit, and it is perfect! thanks
I’m so happy to hear that! 🙂
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.
Thank you for such a nice review. I’m glad you liked it 😁.
Hey Natasha !
How long does this cake stay good for?
It’s probably best within the first 2 days. I’ve never kept this cake longer than 3 days.
As I know there should be agar-agar instead of gelatin.
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 🙂
How exactly are you making that syrup from soda?
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.
Hi Natasha, what flavor of La Croix do you use? Or just “pure”/no flavor one, because isn’t just water than, since the bubbles fade away, it just becomes water? Unless you use a flavored one?
Hi Val, we used the original LA Croix
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?
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.
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
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.
Another amazing cake! Very moist, reminds me of tres leches cake without the milk taste, which is even better! I made it last week for my guest and everyone absolutely loved it! Making one again tomorrow 🙂
Nadia, thank you for the great review, enjoy :).
Delicious, beautiful, and easy to make!!!…made this cake for my sister’s birthday and it came out perfect. Thank you very much for this recipe!
Thanks for the great review Julia, and you are welcome :).
Ha, I used to take the term Ptichye Moloko literally and would refused to try the cake as a kid. Can’t wait to try this recipe for new year.
Ha ha, I can totally see that happening, it’s a really strange name for a dessert :D.
Hey can someone tell me…i have to store this over night should i keep in fridge or freezer?
Is it the full assembled cake? Definitely in the fridge overnight.
How did you get the biskvit layers so thick? Mine came out a little flat.
There are several possibilities. Here are the main reasons:
1. Under-beating the eggs
2. Using a larger baking pan
3. Overmixing after adding flour
4. Leaving the cake batter on the counter too long before baking.
You are relying on the egg fluffiness for volume. I hope that helps! I think I need to make a video tutorial just for making biskvit :-). Have you watched my tiramisu video by the way? The cake part is the same.
Natasha, I have quite a few wonderful Ukrainian and Russian clients at the Salvation Army. One year, a lovely woman brought us a cake for Christmas that was the best treat I’d ever eaten! It seemed similar to this ptichye moloko cake, but had no chocolate and it had some fruit – pineapple, I think – in the cream layers? It was a three layer cake, with the cake itself being not too sweet– moist, but with a somewhat “coarse” texture — bigger air pockets than a typical cake (perhaps from the soda?) Does this sound familiar? Unfortunately, I can’t remember which lady gave it to us, to get the recipe, or even the name. Can you help?
I don’t really have any cakes like the one your describing. It kind of sounds like a biskvit cake (the sponge cake in the recipe above), but that combination is new to me. Although pineapple does sound nice!
Several if your recipes call for cool whip from a tub- this is not easily avail to me. Is it ok to substitute with same qty of whipped cream? Esp. Ptasie mleko as we call it in Polish :))
Thanks !
For most recipes, you can sub cool whip with whipped heavy cream, but I just haven’t tested it with this one. I want to experiment though next time I make this cake. If you beat me to it, let me know how it worked out! 🙂
Hi Nat
Can you please tell me how long it takes for the ptichie moloko part to stiffen up? Mne hotya bi znat primerno. Ive never made anything like this before and i dont want to ruin it 🙂
Thanks!
You want to refrigerate it for at least 30 minutes, longer is better if you have time, but at least 30 mins. 🙂 You’ll be able to tell when it’s firmed up and set.
Thanks so much for quick reply! I made the cake and now im just waiting a little longer to try it. I hope it tastes better than it looks ( i messed up on the decorations, as always) :))
And it is gooooood! Wow i am shocked it tastes so good :)) thanks again. My husband will love it for sure:)
That’s so great!! I love to hear great reports like yours. It’s so encouraging 🙂 And your comment made me smile. Thank you!! 🙂
Спасибо Наташа Ваши тортики очень вкусны мой муж поделился вашим веб сайтом на роботе то Американцы в восторге как все доступно и просто делается и какое все вкуснятина .
Thank you so much for your sweet compliments! I’m so happy you are enjoying the recipes! 🙂
Наташа, я сегодня приготовила торт . Все делала строго по рецепту. Очень удивлена тем, что у меня получилось. На вкус узнаю только завтра. Завтра день рождения у дочери.Первый раз украсила торт нотами из песенки “Happy birthday”. Конечно не идеальная форма торта у меня вышла, но я довольна.И довольна очень вашим отношением. Спасибо. Буду теперь готовить по вашим рецептам.
Thank you Olga 🙂 I’m so glad you liked the cake. Happy birthday to your daughter!
Наташа, спасибо огромное за рецепт!!! Удался на все 100%. Именинница и другие гости были очень довольны.
You are welcome Olga, I’m glad everyone loved it :).
Наташа, добрый день! Сколько мл должно быть сиропа?
It should be 355 ml, hope this helps :).
Thank you
To the half below the first cup 🙂
Just made it for the first time and it turned out great!!!! Thank you for the recipe, hope to pass it to my daughter (even thou she is only 8), and do it together!!!! Our family loves this cake, especially grandmother . Wish I can post the photo of the cake , I added some strawberries on the top and drizzled with more chocolate, so now you have chocolate covered strawberries as a bonus on the cake. Yum:) thank you.
Oooh chocolate covered strawberries sounds amazing!
Hello Natasha, I was wondering, could you put beze in the middle of the cake instead of the other thing? Thank-you
Yes; you totally could! 🙂
Do you know any good recipe for a cream I could put on top and make it Valentine’s theme? 🙂
Do you want it to be pink? Or you could use the same frosting and put strawberries on top to romance it up a bit 🙂 Something like this? https://natashaskitchen.com/2013/01/15/decorating-cakes-with-chocolate/
BTW I Love your blog Natasha! Thanks for sharing w/ us such amazing recipes!
Thank you Dina 🙂
Try to make the cream with flavored yogurt instead of sour cream. Heat up the yogurt w a few tbsp of sugar on low heat until sugar dissolves. Make sure you don’t boil the yogurt.
Thank you for the tip Dina :).
You r welcome 🙂
Just one question I had about the ptichye moloko part of the cake. When you put it in the fridge to cool down, how long does it need to stay in there because mine is taking quite a bit of time to stiffen up.?
It should stiffen up as soon as its cold. How long did yours take.
Natasha, thank you for your blog and wonderful recipes. We are originally from Ukraine and looking at the pictures makes me feel nostalgic and happy at the same time.
I’m going to bake this cake for my son’s 5th birthday and I’ve never tried making ptichye moloko cake before, so I’d like to ask you a couple of questions –
if I use the original recipe portion for gelatin it’ll be 0,5 oz, right? Then I should double the rest of the ingredients (1 cup of milk, etc), too.
That means I can bake two cakes and use the doubled portion of the gelatin mixture?
Or, can I pour the gelatin mixture over the second cake layer?
Will it be OK?
Thank you for your time.
Hi Natasha, I want to make this cake but don’t really get the whole thing with the syrup, what do you do with it?
You pour half of it into each cake layer as you assemble the cake 🙂
hey, on the packets for the gelatin, what 1 packet? it comes in 2’s, so do you mean 1 as in the 2 pack or rip the 2 and use one of the small packets? cuz it didnt work too great and i used 1 as in deviding the 2 pack into 1 small individual pack. but your picture looks like a 2 pack.???
The two pack was when I doubled the recipe. It is just one packet of gelatin. Was it too runny or what was wrong wit it?
it was too soft, not thick or stiff enough. if i leave it out in room temp, it got soft like whipped cream. so i added more. I dont know why it didnt work by your recipe, but adding 1.5-2 packs helped
That is strange; those packets of gelatin should all be the same. It definitely should stay firm after it’s been refrigerated. I just checked my knox gelatin packets again and the box has 32 envelopes which total 8 oz = 0.25 oz each. Are yours the same size?
I have a box with 4 envelopes and the net wt is 1 oz , so how many envelopes do I use out of my small box?
Hi Natalia, use 1 envelope.
hey so whats the minimum amount required for the birds milk (middle section of the cake) to stay refrigerated before you can add the frosting..??
I don’t remember the exact timeframe but it’s when it sets and isn’t wobbly
Dear Natasha,
I’ve just discovered your blog, with the greatest pleasure!! No doubt that I’ll soon make the Ptichie Moloko cake (what a surprise it could be for my Russian family 🙂 )! There is just one question I’d like to ask: what is “cool whip”, could you just translate it in Russian? (looks like I don’t know enough English…)
Thanks a lot!
There is a picture of cool whip in this post: https://natashaskitchen.com/2011/10/07/quick-and-easy-fruit-salad/ It’s in the second picture down. Its in the freezer section at any grocery store.
Thank’s a lot! (Such a frozen whipped cream doesn’t exist in France, that’s why I could’nt understand what it was. I suppose it can be supplied by an ordinary whipped cream…)
Thank so much for such an awesome recipe! My hunny’s new favorite cake! 🙂
Yay! That’s awesome! 🙂
i just made this and its the first cake that ive done that ACTUALLY turned out well!!! love this recipe, its soo easy(:thanks Natasha.
That’s awesome!!! Congrats on your first cake success! 🙂
hey can i sustitute something for a springform pan? if not, where can i buy one? thanx!!
I can’t think of an easy substitute. What’s nice about a springform pan is that you don’t have to transfer it from one dish to another and risk breaking it. Most places that sell cookware will have them; bed bath & beyond (thats where I purchased mine), walmart, target. Occasionally you might find them at places like Ross and Marshalls, but not always.
K that makes sense. Thank you for the tip! I’m definitely gonna try out this recipe!!
Thank you for the recipe. I made this cake and it tastes yummy!
So I am in charge of making a cake for my sister’s baby shower and I can’t find a good cake, but when i came across this one, i realized this would be the perfect cake but instead of the chocolate glaze on top i can write baby girl in pink… Thanks alot for your awesome recipes! 🙂
Let me know how it turns out! My sister is making this for her daughters birthday this weekend too! email me a pic if it’s not too much trouble: natashaskitchen@yahoo.com. I’d love to see it with the pink 🙂
I tried this cake and it was very good! I just have a question about the chocolate topping. Mines did not turn out good and it was really hard. It started sticking to the pan and so I added mild, but it still didnt turn out good. I ended up not using it and just used the frosting. Next time I make it though I want to do better on the chocolate frosting so I was wondering if you have any advice about what I should do? And also do I pour it when its watery and still hot or wait for it to cool down? Thanks
Once it is well melted and hot, you have to work fast or it will harden quickly. It’s ok to re-melt your chocolate if it cools down in the ziploc bag, just empty the contents back into the pan and heat it up. Transfer to a new ziploc bag (I did this once because I was experimenting with designs and was taking my time!) 🙂 Hope that helps.
Hey Natasha, I made this cake today and it turned out great, I just had some trouble with the chocolate topping.. I melted the chocolate chips and put it in a ziploc bag but it just started to get hard so I just went with my own that I made with cocoa. I don’t know if it’s just me who had that problem but just wanted to let you know. My mom said that whenever I make chocolate I always have to put something in like butter or whipped cream.. do you think that can help in this recipe? Thanks a bunch for this awesome cake!:)
Next time, try warming up the chocolate a little more. If it’s not warm enough, you’ll have to work quickly before it sets. So just make sure to use it right away after you heat it up.
I absolutely LOVED the cake, made it for the first time for a christmas surprise, and everyone just ate it all up. Thank you for posting this recipe 🙂
Hi Natasha!
I am in the middle of making this cake and noticed the discrepency between the packet of gelatin. Also what is the weight or amount of the unflavored gelatin packet? I bouth the KNOX brand and it seemed to me that the packet I bought looks smaller then the one that you have in the picture.
Merry Christmas!
I’m not at home to check but I believe there is almost 1 tbsp in each packet. They should all be the same size. I bought the box with 32 packets which was 8 oz total. So 1/4 ounce per packet.
Thanks for the recipe, I just haveone question. What is the sprite, 7-up for? Is it shtobi biskvit propitalsya? Can i use something else instead of soda, I dont have LaCroix, can I use something else like rum?
That’s exactly what it’s for. 🙂 you can use whatever kind of juice or syrup you like. I’ve done rum on biskvit before, just dilute it with water and sugar.
Thank you!
Natasha, if you could post a printer friendly recipe that would be greatly appeciated!!! ( sorry, I didn’t notice one, if there was) This recipe sound abosolutely amazing, thank u for sharing!
At the bottom of every recipe, there is a green “print pdf” button – click on that. Then you can select if you want the pictures to show or not. I’m still trying to find a function to have the first picture print but no success yet.
Hi Natasha,
I am in process of making this cake, im justt doing the biskvit today and finish the rest tomorrow. I confused on the ptiche moloko, u wrote in the ingredient as 1 packet of the flavored gelatin but when u actually making it you stated to combine 2 packets of the flavored gelatin, can u please tell how much of the gelatin for this recipe?
Thanks so much,
Nadia.
Hi Nadia, I caught that after I posted it and adjusted it to 1 packet of unflavored gelatin with 1/2 cup milk. I cut the original recipe in half to make it and forgot to change that in the instructions – yikes!! Sorry for the confusion. Enjoy the cake!
Nathasha,
One more question. How long can the biskvit cakes stay befor finishing the cake? I would like to finish it tomorrow so that its more fresh for Sunday Christmas day. And what is a proper way to keep the cake? in the fridge? or it can be out on the counter for two days? I hope I didn’t confuse you.
Thank again,
Nadia.
Set them on a plate or in your baking dish, cover with ceran wrap and refrigerate until ready to assemble. I frequently make the biskvit a day ahead. I’m sure it would be fine even 2 days ahead. 🙂 I haven’t tried on the counter, but I’d play it safe and put it in the fridge or the garage if it’s cold enough.
Thanks a bunch Natasha 🙂 Love your cakes 🙂
Nadia
I just came across one comment about spartak cake.. Ive been searching for this recipe for like 2 years cant wait for you to post it! Thanx for making it easy to cook. Your awesome!!!!!!!!
Hi Natasha, I just wanted to let you know that some of the pics aren’t loading on the recipes. I don’t know if its just my computer or if its your website.
Thanks for all the recipes. : )
I think I’ve solved the problem. Please let me know if you continue to have difficulty viewing pictures. Thanks Elena for bringing this to my attention. I really appreciate it!!
They, the pictures, are still not working for me! I hope to make this cake tomorrow, I will try to do without the pictures then!
Olga, thanks for letting me know!! I didn’t realize a few of those photos weren’t showing up. The links were busted. It’s fixed now. Let me know if you have any questions. Enjoy the cake!
Hey Natashenka would you be able to post cake “Spartak” that would be amazing!!!!
so does the springform pan and the cake pan have to be the same size? and what size did you use?
Ideally, yes, the springform and cake pan should be the same size. I used a 9″ springform and a 9″ cake pan.
I’m glad for the biskvit recipe… it’s so basic but I never know it when I want it! 😉
I was wondering who made that super yummy cake! Delish to the last crumb….so glad you posted this recipe….its a keeper!
Thanks Laura! I’m so glad you liked it 🙂
Would you be able to post more shrimp recipes? That would be awesome thanx Natasha 4 all ur recipes! You should make your cookbook everyone would buy it:)
Thanks Vita! You are too kind 🙂
Such a beautiful presentation.. I cannot wait to try this recipe for Christmas… Beautiful.. Than you for the recipe
I like the way everything is presented step by step and is easy to follow! 🙂
Some helpful tips about Creme Chantilly: 1. Chill the cream and all equipment because cream that is too warm is hard to whip and curdles easily. 2.SIFTED confectioners sugar gives best stability. 3. If you tend to accidentally over whip, just fold in some more heavy cream, it should do the trick! 😉
Oh, thank you!! I can’t beleive I missed that. I always freeze my bowl and whisk too!
Scrumptious! My russian hubby will love it!:)
Wow! Looks so good :)~