Recipe type
Basic Ingredient
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Sweet and Tender “Bird`s Milk” Cake


Delicious cake with tender filing and chocolate covering is very popular in the Eastern Europe. It doesn`t look like something extraordinary, but in fact, this dessert is very tasty!
The process of cooking isn`t that easy, however the result is definitely worth it.



Ingredients for
сals/100 gr
0.5 cup
335 cals
0.5 cup
370 cals
Cool whip
0.25 cup
380 cals
Sour cream
2 cups
220 cals
1.5 cup
370 cals
Condensed milk
1 cup
440 cals
0.5 cup
130 cals
3 packs
4 tbsp
240 cals
0.75 pcs
495 cals
1 cup
230 cals
Total calories in the prepared dish
3210 cals
Select all
  1. Start cooking this dessert by whisking eggs in the middle-sized bowl. Slowly stir in sugar. Whisk everything for about 10 minutes. If you use a powerful mixer, it will take less time to cope with this process.
  2. When the mass is pale and thick, you can transfer it to the prepared pan. Cover baking pan with the thin layer of butter beforehand.
  3. Bake this layer for 10 minutes at 350 F. When you ate done, leave the cake to cool down.
  4. Cut this layer in 2 halves. Soak each layer with the mixture of warm milk and sugar.
  5. Cover each layer with cool whip. Set both layers aside.
  6. In the meantime cook tender mousse. The process is very easy. All you need is to whisk sour cream with sugar. It will take about 10-15 minutes. This creamy mass is soft and tender.
  7. Now stir in condensed milk. Continue whisking everything for 5 minutes.
  8. Take another bowl and mix the leftovers of warm milk with gelatin. Heat everything until milk boils. Then reduce the heat and add butter. Stir everything constantly.
  9. Now remove the pan with melted gelatin from fire. Stir this mass into the bowl with whipped sour cream.
  10. Divide this mousse. Fill 2 forms with it and leave them in the fridge until they are firm.
  11. Finally, cook sweet ganache. Heat heavy cream over the water bath. Do the same with chocolate. Mix cream and melted chocolate carefully.
  12. Form the cake, combining all the layers. Cover everything with this tender ganache.

Leave the cake to cool down in the fridge for about 6 hours. Next day you can cut this dessert into slices and serve it. It is very tasty! Bon Appetit!

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