📝 About This Recipe
Originating in the legendary Praga restaurant in Moscow during the Soviet era, Ptichye Moloko is a masterpiece of textures, featuring a thin, buttery sponge base topped with a cloud-like marshmallow soufflé and encased in a crisp dark chocolate glaze. The name 'Bird's Milk' refers to an ancient Greek myth about something so rare and delicious it could only be mythical, perfectly describing this cake's ethereal, melt-in-your-mouth consistency. This dessert strikes a sophisticated balance between the lightness of the agar-set foam and the richness of high-quality cocoa, making it the ultimate centerpiece for any celebration.
🥗 Ingredients
Sponge Cake Base
- 100 grams Unsalted butter (softened at room temperature)
- 100 grams Granulated sugar
- 2 Large eggs (at room temperature)
- 140 grams All-purpose flour (sifted)
- 1 teaspoon Vanilla extract
Soufflé Filling
- 4 teaspoons Agar-agar powder (do not substitute with gelatin for authentic texture)
- 140 ml Water (for soaking agar)
- 200 grams Unsalted butter (very soft, but not melted)
- 100 grams Sweetened condensed milk (at room temperature)
- 2 large Egg whites (strictly room temperature, no traces of yolk)
- 400 grams Granulated sugar (for the syrup)
- 1/4 teaspoon Citric acid (to stabilize the whites)
Chocolate Glaze
- 100 grams Dark chocolate (at least 60% cocoa)
- 75 ml Heavy cream
- 20 grams Unsalted butter (for a glossy finish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides lightly.
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2
Prepare the sponge: Cream 100g softened butter with 100g sugar until pale and fluffy. Add eggs one at a time, followed by vanilla. Fold in the sifted flour gently until just combined. Spread the batter into two thin circles on parchment (one the size of your pan, one slightly smaller) or bake as one layer and slice horizontally. Bake for 8-10 minutes until golden. Let cool completely.
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3
Start the soufflé prep: Soak the agar-agar in 140ml of water in a small saucepan for at least 30 minutes.
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4
In a medium bowl, beat 200g soft butter with 100g condensed milk until creamy and light. This 'butter cream' must be ready before you start the hot syrup.
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5
Bring the agar and water mixture to a boil over medium heat, stirring constantly. Once it thickens into a gel, add 400g sugar. Continue cooking, stirring frequently, until the syrup reaches 230°F (110°C) or forms a 'long thread' when a spoon is lifted. Remove from heat immediately.
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6
While the syrup is reaching temperature, begin whipping the 2 egg whites with citric acid in a large bowl until stiff peaks form.
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7
With the mixer on low speed, slowly pour the hot agar-sugar syrup into the whipped egg whites in a thin, steady stream. Increase speed to medium-high and whip until the mixture is thick, glossy, and has cooled down slightly (but is still warm).
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8
Reduce mixer speed to low and gradually add the prepared butter-condensed milk mixture into the whites. Mix only until incorporated; over-mixing will cause the soufflé to lose volume.
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9
Assemble quickly: Place the larger sponge layer at the bottom of the springform pan. Pour half of the soufflé mixture over it. Place the second sponge layer on top, then pour the remaining soufflé mixture. Smooth the top with a spatula.
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10
Refrigerate the cake for at least 2-3 hours. Agar sets at room temperature, but the fridge helps firm the fats for a clean slice.
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11
Make the glaze: Melt the dark chocolate, heavy cream, and butter together in a double boiler or microwave in short bursts. Stir until silky and smooth. Let it cool slightly so it's thick but still pourable.
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12
Remove the cake from the springform pan (run a thin knife around the edge if necessary). Pour the chocolate glaze over the top, letting it drip naturally down the sides or smoothing it for a polished look. Chill for another 30 minutes before serving.
💡 Chef's Tips
Agar-agar is essential; gelatin will result in a rubbery texture rather than the authentic 'breaking' foam of a true Bird's Milk cake. Ensure your butter and condensed milk are at room temperature; if they are cold, they will clump when added to the warm egg whites. Work fast once the soufflé is mixed! Agar sets very quickly as the temperature drops below 100°F (40°C). Use a kitchen scale for the sugar and agar; precision is the secret to the perfect marshmallow consistency. When slicing, dip your knife in hot water and wipe it dry between each cut for perfectly clean edges.
🍽️ Serving Suggestions
Serve with a glass of strong Russian Caravan tea or a dark roasted coffee to balance the sweetness. A side of tart raspberries or red currants provides a beautiful color contrast and cuts through the richness. Pair with a small glass of dessert wine, such as a late-harvest Riesling. Enjoy as a mid-afternoon treat, known in Russia as 'Poldnik'.