Ptichye Moloko Bird’s Milk Cake

Instructions

1. Preheat your oven to 350°F (180°C) and line two 9-inch round cake pans with parchment paper.

2. To make the sponge cake layers, in a large mixing bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla extract and continue to mix.

3. Sift the flour and baking powder over the egg mixture and gently fold it in until just combined. Be careful not to overmix to maintain a light and airy batter.

4. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.

5. Allow the cake layers to cool completely in the pans before carefully transferring them to a wire rack to cool further.

6. While the cake layers are cooling, prepare the milk souffle filling. In a saucepan, heat the milk, sugar, and butter over medium heat, stirring occasionally until the sugar is dissolved and the mixture is hot but not boiling.

7. In a small bowl, sprinkle the gelatin over cold water and let it bloom for a few minutes. Once bloomed, gently heat the gelatin mixture until it dissolves completely, then whisk it into the hot milk mixture until well combined.

8. Remove the milk mixture from the heat and stir in the vanilla extract. Let it cool to room temperature.

9. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled milk mixture until fully incorporated.

10. To assemble the cake, place one sponge cake layer on a serving plate and spread a generous amount of the milk souffle filling on top. Place the second cake layer on top and cover the entire cake with the remaining filling.

11. Smooth the top and sides of the cake with an offset spatula for a clean finish. Chill the cake in the refrigerator for at least 4 hours or overnight to set the filling.

12. Before serving, you may garnish the Ptichye Moloko Bird’s Milk Cake with chocolate shavings, fresh berries, or a dusting of powdered sugar for an elegant touch.