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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, 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.