Bird's Milk Cake - NaBakery

Bird’s Milk Cake, known as “Ptasie Mleczko” in Polish, is a delectable and iconic dessert that has captured the hearts and taste buds of many around the world. This luxurious cake is characterized by its delicate and fluffy marshmallow-like filling, which is often flavored with vanilla and encased in a layer of smooth, glossy chocolate glaze. Bird’s Milk Cake is a true masterpiece, offering a harmonious blend of textures and flavors that evoke a sense of indulgence and sophistication. Its name, “Bird’s Milk,” reflects its ethereal lightness and irresistible sweetness, making it a beloved treat for special occasions and celebrations.

What is Bird’s Milk Cake?

Bird’s Milk Cake, also known as “Ptasie Mleczko” in Polish, is a popular and beloved dessert that originated in Poland. This delightful cake consists of several key components:

Sponge Cake Base: Bird’s Milk Cake typically features a delicate and light sponge cake layer as its base. This sponge cake provides a soft and airy foundation for the dessert.
Marshmallow-Like Filling: The signature element of Bird’s Milk Cake is its marshmallow-like filling, which is often flavored with vanilla. This filling is incredibly light, fluffy, and sweet, giving the cake its unique texture and sweetness.

Chocolate Glaze: The entire cake is encased in a smooth, glossy chocolate glaze. This glaze adds a rich and decadent chocolate flavor while providing a beautiful finishing touch to the cake’s appearance.

The name “Bird’s Milk” is derived from an ancient Slavic folktale, where bird’s milk is described as an extraordinary delicacy unattainable for humans. This cake’s name reflects its ethereal lightness, sweetness, and the idea that it’s a treat fit for a fairy tale.

Bird’s Milk Cake is a favorite dessert for special occasions and celebrations, known for its exquisite taste and elegant presentation. It has gained popularity not only in Poland but also in many other countries, and various versions and flavors of this cake exist to suit different preferences.

Why you will love Bird’s Milk Cake?

Delicate and Fluffy Texture: Bird’s Milk Cake is renowned for its incredibly light and fluffy texture. The marshmallow-like filling melts in your mouth, creating a delightful and ethereal sensation.
Sweet and Decadent Flavor: The cake’s combination of a sweet, marshmallow-like filling and a rich chocolate glaze results in a perfect balance of sweetness and decadence that appeals to those with a sweet tooth.
Elegant Presentation: Bird’s Milk Cake is often beautifully presented with a glossy chocolate glaze that makes it an elegant dessert choice for special occasions and celebrations.

Versatile Variations: While the classic version features a vanilla-flavored filling, Bird’s Milk Cake comes in various flavors and versions to cater to different tastes, including fruit-flavored fillings and creative twists on the original recipe.
Cultural Significance: This cake has cultural significance in Poland and other Eastern European countries, making it a symbol of tradition and celebration.
Nostalgic Appeal: For many, Bird’s Milk Cake holds nostalgic value, evoking memories of family gatherings and special moments.

Celebratory Treat: Bird’s Milk Cake is often associated with holidays, birthdays, and festive occasions, making it a delightful way to mark special events.
International Popularity: While originating in Poland, Bird’s Milk Cake has gained international popularity and is enjoyed by dessert enthusiasts worldwide.
Creative Dessert: The cake’s unique combination of elements—sponge cake, marshmallow-like filling, and chocolate glaze—demonstrates creativity and a sense of culinary artistry.

Versatility in Flavor and Presentation: Bird’s Milk Cake can be customized in terms of flavor and decoration, allowing for a wide range of creative and personalized variations.

In summary, Bird’s Milk Cake offers a delectable combination of flavors, an exquisite texture, and a touch of elegance, making it a dessert that appeals to a wide range of tastes and occasions. Whether you have a penchant for sweet treats or an appreciation for culinary artistry, Bird’s Milk Cake is sure to capture your heart and taste buds.

Can I make Bird’s Milk Cake without gelatin or agar-agar?

Yes, you can make Bird’s Milk Cake without gelatin or agar-agar by using alternative gelling agents or techniques. Here are a few options:

Whipped Egg Whites: Instead of using gelatin or agar-agar, you can stabilize the soufflé filling with whipped egg whites. Beat egg whites with sugar until stiff peaks form, and then fold them into the soufflé mixture. This will give your soufflé its characteristic light and airy texture. Be sure to cook the egg whites and sugar mixture gently to avoid overheating.

Pectin: Pectin is a natural gelling agent found in fruits. You can use pectin to help set the soufflé filling. Follow the instructions on the pectin package for the right proportions and cooking methods.

Cornstarch: Cornstarch can also be used to thicken and stabilize the soufflé filling. To do this, mix a small amount of cornstarch with a bit of water to create a slurry and then add it to the soufflé mixture. Cook it gently while stirring until it thickens.
Agar-Agar Substitutes: Some agar-agar substitutes are available in stores, such as agar-agar powder or other vegetarian-friendly gelling agents. You can use these alternatives following their respective instructions.

Keep in mind that the proportions and methods may vary depending on the substitute you choose, so it’s essential to follow the specific instructions provided for each alternative gelling agent. While the traditional Bird’s Milk Cake recipe uses gelatin or agar-agar, these alternatives can help you achieve a similar texture without animal-based or gelatin ingredients, making it suitable for vegetarians and vegans.

Bird’s Milk Cake Recipe

Ingredients:

For the Sponge Cake Base:

4 large eggs
1 cup (200g) granulated sugar

1 cup (120g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

1 teaspoon vanilla extract

For the Soufflé Filling:

4 large egg whites

1 cup (200g) granulated sugar
1/2 cup (120ml) water
1 packet (about 2.5 tsp) unflavored gelatin or an alternative gelling agent like pectin

1 teaspoon vanilla extract

For the Chocolate Glaze:

7 ounces (200g) dark chocolate

1/2 cup (120ml) heavy cream
1/4 cup (50g) granulated sugar

For Assembly:

Powdered sugar for dusting (optional)

Instructions:

1. Prepare the Sponge Cake Base:

Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch (23x23cm) square baking pan.

In a bowl, sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the eggs and sugar together using an electric mixer until the mixture becomes thick, pale, and triples in volume, which can take about 5-7 minutes.
Gently fold the sifted dry ingredients into the egg mixture, being careful not to deflate the batter.

Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the sponge cake cool in the pan before removing it and placing it on a serving platter.

2. Prepare the Soufflé Filling:

In a small bowl, sprinkle the gelatin (or your chosen alternative gelling agent) over 1/4 cup of water and allow it to bloom.
In a saucepan, combine the remaining 1/4 cup of water and sugar. Heat over low heat, stirring until the sugar dissolves. Remove from heat and stir in the bloomed gelatin until it’s fully dissolved.
In a separate bowl, beat the egg whites until stiff peaks form.

Slowly pour the gelatin-sugar mixture into the beaten egg whites while continuing to beat.
Add the vanilla extract and continue to beat until the mixture is smooth and glossy.
Pour the soufflé filling over the sponge cake base, spreading it evenly. Let it set in the refrigerator for a few hours or until it’s firm.

3. Prepare the Chocolate Glaze:

In a heatproof bowl, combine the chocolate, heavy cream, and sugar.
Gently heat the mixture, either in a microwave or using a double boiler, until the chocolate is fully melted and the mixture is smooth.

Let the chocolate glaze cool slightly but still be pourable.

4. Assemble the Bird’s Milk Cake:

Pour the chocolate glaze over the set soufflé filling, spreading it evenly to cover the cake.

Allow the glaze to set in the refrigerator for a couple of hours or until it becomes firm.
Optionally, dust the top of the cake with powdered sugar for decoration.
Slice and serve your Bird’s Milk Cake, and enjoy!

This recipe will yield a delicious Bird’s Milk Cake with a light and airy soufflé filling, a moist sponge cake base, and a glossy chocolate glaze.

Nutrition information

Nutrition information for Bird’s Milk Cake can vary depending on the specific ingredients and portion sizes used in the recipe. To provide a general idea of the nutritional content, I can offer approximate values based on a typical recipe and serving size. Keep in mind that these values are only estimates, and actual nutritional content may vary.

Nutrition Information for a 1/12th slice of Bird’s Milk Cake (approximately):

Calories: 300-350 calories
Total Fat: 10-15 grams
Saturated Fat: 6-9 grams

Cholesterol: 75-100 milligrams
Sodium: 40-60 milligrams
Total Carbohydrates: 50-60 grams

Dietary Fiber: 1-2 grams
Sugars: 40-45 grams
Protein: 6-8 grams

Please note that Bird’s Milk Cake is a dessert, and it tends to be relatively high in sugar and fat due to its ingredients like sugar, chocolate, and eggs. The nutritional values provided above are rough estimates and can vary based on the specific ingredients and preparation methods used in your recipe. If you need precise nutrition information, it’s advisable to calculate it based on the exact brands and quantities of ingredients you use. Additionally, you can find online nutritional calculators that allow you to enter your specific ingredients and serving sizes to determine the exact nutrition information for your Bird’s Milk Cake.

Tips to make perfect Bird’s Milk Cake

Making a perfect Bird’s Milk Cake can be a bit challenging due to its multiple components, but with some attention to detail and the following tips, you can achieve great results:

1. Read the Recipe Carefully:

Start by thoroughly reading the recipe and understanding the steps involved. Bird’s Milk Cake involves multiple components, and it’s crucial to be organized.

2. Use Quality Ingredients:

Use high-quality ingredients, especially for the chocolate, eggs, and vanilla extract, to ensure a delicious end result.

3. Prepare Ahead:

Make sure you have all the necessary equipment and ingredients ready before you start, as timing is crucial in many steps of the recipe.

4. Sponge Cake Base:

Be careful not to overbake the sponge cake base. It should be just lightly golden and spring back when touched.

5. Soufflé Filling:

Whip the egg whites until they form stiff peaks, but be gentle when folding them into the soufflé mixture to prevent deflation.

6. Gelatin or Gelling Agent:

If you’re using gelatin or an alternative gelling agent, follow the instructions precisely to ensure it dissolves properly and sets the soufflé.

7. Chocolate Glaze:

The chocolate glaze should be smooth and glossy. Avoid overheating it, and let it cool slightly but still be pourable before applying it to the cake.

8. Cooling and Setting:

Allow the cake to set in the refrigerator for an adequate amount of time. The soufflé filling and chocolate glaze should both set properly.

9. Cutting and Serving:

Use a hot, clean knife to cut the cake for clean and neat slices. Wipe the knife between cuts to prevent the chocolate glaze from sticking.

10. Decorate and Present:

Dust the top of the cake with powdered sugar or garnish with grated chocolate or fresh berries for an elegant presentation.

11. Practice Patience:

Bird’s Milk Cake benefits from a few hours of refrigeration between steps to let each layer set and flavors meld. Patience is key to success.

12. Experiment and Learn:

Making the perfect Bird’s Milk Cake may take some practice. Don’t be discouraged if your first attempt isn’t flawless. Learn from each experience and adjust as needed for the next time.

By following these tips and being patient, you can make a delicious and visually appealing Bird’s Milk Cake that will impress your family and guests.

How to serve

Bird’s Milk Cake is a delightful and elegant dessert that can be served in several ways to enhance your dining experience. Here’s how to serve Bird’s Milk Cake:

1. Slicing:

Use a sharp, clean knife to slice the Bird’s Milk Cake into even portions. A hot knife can help you achieve clean cuts without the chocolate glaze cracking. Wipe the knife between cuts to keep the slices neat.

2. Garnish:

You can garnish each slice with a dusting of powdered sugar, cocoa powder, or finely grated chocolate for an extra touch of elegance. Fresh berries or a sprig of mint can also be used for decoration.

3. Presentation:

Serve each slice of Bird’s Milk Cake on a dessert plate. The presentation is crucial, as this cake is not only delicious but visually appealing.

4. Accompaniments:

Bird’s Milk Cake is delicious on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. These accompaniments complement the sweetness and richness of the cake.

5. Beverages:

It pairs well with a variety of beverages, such as hot coffee or tea for a classic pairing. You can also serve it with a glass of cold milk, a dessert wine, or even champagne for a more upscale experience.

6. Portion Sizes:

Bird’s Milk Cake is quite rich, so consider the portion size. A modest slice is usually sufficient due to its sweetness and richness.

7. Special Occasions:

Bird’s Milk Cake is a perfect dessert for special occasions, holidays, or celebrations. Its elegant appearance and delicious taste make it a standout choice for dessert tables.

8. Leftovers:

If you have leftovers, store them in an airtight container in the refrigerator. Bird’s Milk Cake can be enjoyed for a few days, although the texture may change slightly over time.

Remember that Bird’s Milk Cake is not only a treat for the taste buds but also for the eyes. Take your time to appreciate the beautiful layers of soufflé, chocolate glaze, and sponge cake before you savor each bite. It’s an exquisite dessert that’s sure to impress your guests and make any occasion special.

How to store

Storing Bird’s Milk Cake properly is essential to maintain its freshness and flavor. Here’s how to store Bird’s Milk Cake:

Refrigeration: Bird’s Milk Cake should be stored in the refrigerator. Place it in an airtight container or cover it tightly with plastic wrap to prevent it from drying out or absorbing other odors from the refrigerator.
Avoid Direct Contact: To prevent the chocolate glaze from sticking to the plastic wrap or the container’s lid, consider placing a piece of parchment paper or wax paper between the cake and the cover.

Short-Term Storage: If you plan to consume the cake within a day or two, simply refrigerating it is sufficient. Bird’s Milk Cake can be stored in the refrigerator for up to 3-4 days without significant loss of quality.
Long-Term Storage: If you want to store Bird’s Milk Cake for a more extended period, it’s advisable to freeze it. To do this:
- First, ensure the cake is well wrapped to prevent freezer burn. You can wrap it in plastic wrap, followed by a layer of aluminum foil.
- Place the wrapped cake in an airtight container or a resealable freezer bag.
- Label the container with the date to keep track of its freshness.
- Freeze the cake for up to 2-3 months.

Thawing: When you’re ready to enjoy the frozen Bird’s Milk Cake, transfer it from the freezer to the refrigerator and let it thaw gradually for several hours or overnight. Thawing at room temperature can cause the cake to become too soft.
Serve Chilled: Bird’s Milk Cake is best served chilled, so once it’s thawed, you can place it in the refrigerator for a couple of hours before serving to ensure it’s at the right temperature.

By following these storage guidelines, you can preserve the quality and taste of your Bird’s Milk Cake, whether you plan to enjoy it within a few days or extend its shelf life by freezing it for future occasions.

FAQ’s

What is Bird’s Milk Cake? Bird’s Milk Cake is a Russian and Eastern European dessert consisting of a delicate, marshmallow-like filling made with egg whites, sugar, and agar-agar or gelatin. It’s typically covered with a chocolate glaze and set on a sponge cake base.
Can I make Bird’s Milk Cake without gelatin or agar-agar? Yes, you can use other gelling agents like pectin or agar-agar substitutes, such as agar-agar powder, if you prefer a vegetarian or vegan option.
How do I store Bird’s Milk Cake? Store it in the refrigerator in an airtight container. It’s best to consume it within a few days.

Can I freeze Bird’s Milk Cake? While you can freeze Bird’s Milk Cake, it may affect the texture of the soufflé filling. To do so, wrap it well to prevent freezer burn and thaw it in the refrigerator before serving.
How do I prevent the soufflé from deflating? Ensure that you beat the egg whites to stiff peaks, and be gentle when folding them into the soufflé mixture. Avoid overmixing, as this can cause the soufflé to collapse.
Why is my chocolate glaze cracking or not smooth? The chocolate glaze can crack if it’s too thick or if the cake is cold when you pour it. You can try warming the glaze slightly before pouring it, or you may need to adjust your glaze recipe.

Troubleshooting:

My soufflé filling is too runny. What went wrong? If the soufflé filling is too runny, it may not have set properly. Make sure you dissolved the gelatin or agar-agar correctly, and that you let the mixture set in the refrigerator for a sufficient amount of time.
My soufflé filling is too firm or rubbery. How can I fix it? If the filling is too firm, you may have overcooked the mixture. To avoid this, heat the egg white and sugar mixture gently and don’t overbeat it. To fix a firm soufflé, you can try incorporating whipped cream to soften it.
The sponge cake base is dry. What can I do? To prevent a dry sponge cake base, make sure you don’t overbake it. You can also brush the cake layers with a sugar syrup or flavored syrup before assembling the cake to add moisture.
My chocolate glaze is too thick. How do I thin it out? You can thin the chocolate glaze by adding a small amount of hot water or milk and stirring until you achieve the desired consistency. Be cautious not to make it too thin, as it should still coat the cake smoothly.

Remember that making Bird’s Milk Cake may require some practice, as it involves various components. Following a reliable recipe and these troubleshooting tips should help you create a delicious and visually appealing dessert.

Happy days!