Bird’s Milk Cake Recipe (Ptichye Moloko)

How to make the Bird’s Milk Cake (Ptichye Moloko Cake)

1. Measure out all ingredients with a kitchen scale. Line two 8 inch round baking pans with foil or parchment paper. Put the wet baking strips, if you have them, around the baking pans. Heat oven to 350°F with the baking rack in the middle.

2. Add egg whites to an absolutely grease free, thoroughly cleaned large bowl and start whipping on high until foamy, about 30 seconds.
3. While continuing to whip gradually add the sugar then continue to whip for 7 minutes-10 minutes.

4. Set a fine sieve over the bowl with whipped egg whites, add 120 grams of all-purpose flour and 40 grams of cocoa powder and sift. Now carefully fold the sifted mixture and meringue together until almost no streaks of dry mixture appear. You do not want to overfold so that the cake does not come out dense.

5. Divide the batter between two baking pans and bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Do not open the oven sooner than 17-18 minutes into the baking, or it will deflate.
6. Remove from the oven and allow to cool in the pan for about 5 minutes, loosen the cake from the sides of the pan with a thin knife, then very carefully invert onto a cooling rack and remove the parchment or foil off the cake. Allow to completely cool.
7. 

How to make the Egg Yolk Custard Buttercream

1. In a saucepan combine 3/4 cups sugar and 10 egg yolks and whisk together.

2. Now add 3/4 cups milk and whisk until combined.

3. Cook over medium heat, constantly stirring, just until thickened. You should be able to dip a spoon into the custard, then swipe your finger through the custard and the line should not flood back with the custard. Do not boil/overcook or the custard will curdle and egg yolks will separate, rendering it useless. If this happens, you will have to start over.
4. Allow the custard to cool to room temperature. You can set the pan into a sink with cold water to speed up this process.
5. Whip the butter in a bowl of a mixer for about 5-7 minutes, stopping to scrape the bottom of the bowl several times throughout. You know the butter is whipped to the proper consistency when it looks very fluffy and very pale in color.

6. Add the cooled to room temperature Egg Yolk Custard and 1 tablespoon vanilla extract in two additions, whipping after each.

Assemble the Bird’s Milk Cake (Ptichye Moloko Cake)

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