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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.

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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.

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)

4.93 from 14 votes
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
This ptichye moloko cake has mousse sandwiched between biskvit cake layers with a light syrup and a very simple creme chantilly frosting.
Author: Natasha of NatashasKitchen.com
Skill Level: Difficult
Cost to Make: $12-$15
Servings: 12 -20

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.

  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 2 1/2 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 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.
  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 1/2 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 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. Transfer the cake to your favorite cake stand. Refrigerate the cake until ready to serve.

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • 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

  • Linda Nasman
    October 9, 2018

    Natasha, I love your recipes. I would like to make this for my daughter’s birthday. How far ahead can you make this? Reply

    • Natasha
      October 9, 2018

      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. Reply

  • Bridgette
    March 31, 2018

    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! Reply

    • Natasha
      natashaskitchen
      March 31, 2018

      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. Reply

  • Oksana
    January 31, 2018

    I want to make this cake extra tall, would that be okay to double the height? Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      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. Reply

  • Anna
    September 24, 2017

    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! Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      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! 🙂 Reply

  • Anna
    September 23, 2017

    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. Reply

    • Natasha
      natashaskitchen
      September 24, 2017

      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! Reply

  • 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

  • Nadia
    August 12, 2015

    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 🙂 Reply

    • Natasha
      natashaskitchen
      August 13, 2015

      Nadia, thank you for the great review, enjoy :). Reply

  • julia
    January 16, 2015

    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! Reply

    • Natasha
      natashaskitchen
      January 16, 2015

      Thanks for the great review Julia, and you are welcome :). Reply

  • Sonya
    November 17, 2014

    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. Reply

    • Natasha
      natashaskitchen
      November 17, 2014

      Ha ha, I can totally see that happening, it’s a really strange name for a dessert :D. Reply

  • tlc
    September 29, 2014

    Hey can someone tell me…i have to store this over night should i keep in fridge or freezer? Reply

    • Natasha
      natashaskitchen
      September 29, 2014

      Is it the full assembled cake? Definitely in the fridge overnight. Reply

  • Anna
    September 12, 2014

    How did you get the biskvit layers so thick? Mine came out a little flat. Reply

    • Natasha
      natashaskitchen
      September 13, 2014

      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. Reply

  • Ellen
    July 18, 2014

    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? Reply

    • Natasha
      natashaskitchen
      July 19, 2014

      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! Reply

  • Kasia
    March 24, 2014

    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 ! Reply

    • Natasha
      natashaskitchen
      March 24, 2014

      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! 🙂 Reply

  • Olesy
    March 19, 2014

    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! Reply

    • Natasha
      natashaskitchen
      March 19, 2014

      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. Reply

      • Olesy
        March 19, 2014

        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) :)) Reply

        • Olesy
          March 19, 2014

          And it is gooooood! Wow i am shocked it tastes so good :)) thanks again. My husband will love it for sure:) Reply

          • Natasha
            natashaskitchen
            March 19, 2014

            That’s so great!! I love to hear great reports like yours. It’s so encouraging 🙂 And your comment made me smile. Thank you!! 🙂

  • Yuliya
    February 20, 2014

    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 . Reply

    • Natasha
      natashaskitchen
      February 20, 2014

      Thank you so much for your sweet compliments! I’m so happy you are enjoying the recipes! 🙂 Reply

  • Olga
    January 17, 2014

    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. Reply

    • Natasha
      natashaskitchen
      January 17, 2014

      Thank you Olga 🙂 I’m so glad you liked the cake. Happy birthday to your daughter! Reply

    • Olga
      January 19, 2014

      Наташа, спасибо огромное за рецепт!!! Удался на все 100%. Именинница и другие гости были очень довольны. Reply

      • Natasha
        natashaskitchen
        January 19, 2014

        You are welcome Olga, I’m glad everyone loved it :). Reply

  • Olga
    January 17, 2014

    Наташа, добрый день! Сколько мл должно быть сиропа? Reply

    • Natasha
      natashaskitchen
      January 17, 2014

      It should be 355 ml, hope this helps :). Reply

      • Olga
        January 17, 2014

        Thank you Reply

  • Natasha
    natashaskitchen
    November 7, 2013

    To the half below the first cup 🙂 Reply

  • Katia P
    March 24, 2013

    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. Reply

    • Natasha
      natashaskitchen
      March 24, 2013

      Oooh chocolate covered strawberries sounds amazing! Reply

  • Katie
    February 14, 2013

    Hello Natasha, I was wondering, could you put beze in the middle of the cake instead of the other thing? Thank-you Reply

    • Natasha
      natashaskitchen
      February 14, 2013

      Yes; you totally could! 🙂 Reply

  • Dina
    January 12, 2013

    BTW I Love your blog Natasha! Thanks for sharing w/ us such amazing recipes! Reply

    • Natasha
      natashaskitchen
      January 12, 2013

      Thank you Dina 🙂 Reply

  • Dina
    January 11, 2013

    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. Reply

    • Natasha
      natashaskitchen
      January 11, 2013

      Thank you for the tip Dina :). Reply

      • Dina
        January 12, 2013

        You r welcome 🙂 Reply

  • Irina Ilnitskiy
    December 31, 2012

    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.? Reply

    • Natasha
      natashaskitchen
      January 1, 2013

      It should stiffen up as soon as its cold. How long did yours take. Reply

  • Julia
    November 28, 2012

    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. Reply

  • Luba
    November 19, 2012

    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? Reply

    • Natasha
      natashaskitchen
      November 19, 2012

      You pour half of it into each cake layer as you assemble the cake 🙂 Reply

  • laura
    August 18, 2012

    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.??? Reply

    • Natasha
      natashaskitchen
      August 18, 2012

      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? Reply

      • laura
        September 10, 2012

        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 Reply

        • Natasha
          natashaskitchen
          September 11, 2012

          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?  Reply

          • Natalia
            September 16, 2016

            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?

          • Natasha
            natashaskitchen
            September 16, 2016

            Hi Natalia, use 1 envelope.

  • Katerina
    August 10, 2012

    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..?? Reply

    • Natasha
      natashaskitchen
      August 10, 2012

      I don’t remember the exact timeframe but it’s when it sets and isn’t wobbly Reply

  • August 8, 2012

    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! Reply

    • Natasha
      natashaskitchen
      August 8, 2012

      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. Reply

      • August 9, 2012

        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…) Reply

  • Yelena
    August 2, 2012

    Thank so much for such an awesome recipe! My hunny’s new favorite cake! 🙂 Reply

    • Natasha
      natashaskitchen
      August 2, 2012

      Yay! That’s awesome! 🙂 Reply

  • Anna
    June 30, 2012

    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. Reply

    • Natasha
      natashaskitchen
      June 30, 2012

      That’s awesome!!! Congrats on your first cake success! 🙂 Reply

  • Anna
    June 26, 2012

    hey can i sustitute something for a springform pan? if not, where can i buy one? thanx!! Reply

    • Natasha
      natashaskitchen
      June 26, 2012

      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. Reply

      • Anna
        June 26, 2012

        K that makes sense. Thank you for the tip! I’m definitely gonna try out this recipe!! Reply

  • Galya
    May 16, 2012

    Thank you for the recipe. I made this cake and it tastes yummy! Reply

  • Nastia
    March 30, 2012

    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! 🙂 Reply

    • Natasha
      natashaskitchen
      March 30, 2012

      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 🙂 Reply

  • Anna
    March 21, 2012

    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 Reply

    • Natasha
      natashaskitchen
      March 21, 2012

      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. Reply

  • Nastia
    February 20, 2012

    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!:) Reply

    • Natasha
      natashaskitchen
      February 20, 2012

      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. Reply

  • alyona
    December 25, 2011

    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 🙂 Reply

  • Alla
    December 25, 2011

    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! Reply

    • Natasha
      natashaskitchen
      December 25, 2011

      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. Reply

  • Alina
    December 25, 2011

    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? Reply

    • Natasha
      natashaskitchen
      December 25, 2011

      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. Reply

      • Alina
        December 25, 2011

        Thank you! Reply

  • Anastasiya
    December 24, 2011

    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! Reply

    • Natasha
      natashaskitchen
      December 24, 2011

      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. Reply

  • Nadia
    December 23, 2011

    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. Reply

    • Natasha
      natashaskitchen
      December 23, 2011

      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! Reply

      • Nadia
        December 24, 2011

        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. Reply

        • Natasha
          natashaskitchen
          December 24, 2011

          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. Reply

          • Nadia
            December 24, 2011

            Thanks a bunch Natasha 🙂 Love your cakes 🙂

            Nadia

  • Marina
    December 17, 2011

    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!!!!!!!! Reply

  • Elena
    December 14, 2011

    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. : ) Reply

    • Natasha
      natashaskitchen
      December 14, 2011

      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!! Reply

      • Olga
        June 9, 2012

        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! Reply

        • Natasha
          natashaskitchen
          June 9, 2012

          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! Reply

  • Olchik
    December 13, 2011

    Hey Natashenka would you be able to post cake “Spartak” that would be amazing!!!! Reply

  • Mariya
    December 12, 2011

    so does the springform pan and the cake pan have to be the same size? and what size did you use? Reply

    • Natasha
      natashaskitchen
      December 13, 2011

      Ideally, yes, the springform and cake pan should be the same size. I used a 9″ springform and a 9″ cake pan. Reply

  • Anita B
    December 10, 2011

    I’m glad for the biskvit recipe… it’s so basic but I never know it when I want it! 😉 Reply

  • laura khochay
    December 10, 2011

    I was wondering who made that super yummy cake! Delish to the last crumb….so glad you posted this recipe….its a keeper! Reply

    • Natasha
      natashaskitchen
      December 10, 2011

      Thanks Laura! I’m so glad you liked it 🙂 Reply

  • Vita
    December 10, 2011

    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:) Reply

    • Natasha
      natashaskitchen
      December 11, 2011

      Thanks Vita! You are too kind 🙂 Reply

  • Ilona
    December 10, 2011

    Such a beautiful presentation.. I cannot wait to try this recipe for Christmas… Beautiful.. Than you for the recipe Reply

  • Natashka
    December 10, 2011

    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! 😉 Reply

    • Natasha
      natashaskitchen
      December 10, 2011

      Oh, thank you!! I can’t beleive I missed that. I always freeze my bowl and whisk too! Reply

  • Destiny
    December 9, 2011

    Scrumptious! My russian hubby will love it!:) Reply

  • Irina
    December 9, 2011

    Wow! Looks so good :)~ Reply

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