Decadent Bird’s Milk Cake
This luxurious Russian dessert features a featherlight sponge cake layered with velvety sour cream mousse, all draped in a glossy chocolate ganache. Perfect for celebrations, its melt-in-your-mouth te
30
Prep Time
15
Cook Time
45
Total Time
12
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
This luxurious Russian dessert features a featherlight sponge cake layered with velvety sour cream mousse, all draped in a glossy chocolate ganache. Perfect for celebrations, its melt-in-your-mouth texture and balanced sweetness make it an unforgettable showstopper.
Ingredients
Instructions
**Make the Cake Base:**
- Preheat oven to 350°F (175°C). Line an 8-inch (20cm) round pan with parchment. - Beat eggs and sugar with a mixer for 8–10 minutes until pale and tripled in volume. Gently fold in flour until just combined. - Pour into the pan and bake 12–15 minutes until golden and springy. Cool completely in the pan.
**Prepare the Mousse Filling:**
- Sprinkle gelatin over milk in a small bowl; let bloom 5 minutes. Microwave 15–20 seconds until dissolved (no lumps). - In a large bowl, whisk sour cream, condensed milk, and sugar until smooth. Stir in gelatin mixture. - Chill 20 minutes, stirring every 5 minutes, until slightly thickened. Fold in ⅓ cup (75g) Cool Whip.
**Assemble the Layers:**
- Line a 9-inch (23cm) springform pan with plastic wrap. Place the cooled sponge at the bottom. - Pour mousse over the sponge. Chill 1 hour. - Spread remaining ⅓ cup (75g) Cool Whip over the set mousse. Chill 3 more hours.
**Make the Ganache:**
- Heat cream and butter in a saucepan until simmering. Pour over chocolate chips in a bowl; let sit 2 minutes. Stir until smooth. - Cool ganache 10 minutes, then pour over the chilled cake. Refrigerate 30 minutes to set.
You Must Know
- ✓Chill your mixing bowl before whipping Cool Whip for maximum volume.
- ✓For a seamless ganache, use a spatula to gently spread it from the center outward.
Chef's Notes
Chill your mixing bowl before whipping Cool Whip for maximum volume.
For a seamless ganache, use a spatula to gently spread it from the center outward.
Serving Suggestions
Slice with a warm knife for clean edges. Serve chilled with fresh berries or a drizzle of caramel for contrast. Ideal for birthdays or dinner parties.
Nutritional Info (Per Serving)
480
Calories
8g
Protein
52g
Carbs
28g
Fat
Tags
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More Dessert Recipes
Decadent Bird’s Milk Cake
This luxurious Russian dessert features a featherlight sponge cake layered with velvety sour cream mousse, all draped in a glossy chocolate ganache. Perfect for celebrations, its melt-in-your-mouth te
Ingredients (12)
Instructions
- - Preheat oven to 350°F (175°C). Line an 8-inch (20cm) round pan with parchment. - Beat eggs and sugar with a mixer for 8–10 minutes until pale and tripled in volume. Gently fold in flour until just combined. - Pour into the pan and bake 12–15 minutes until golden and springy. Cool completely in the pan.
- - Sprinkle gelatin over milk in a small bowl; let bloom 5 minutes. Microwave 15–20 seconds until dissolved (no lumps). - In a large bowl, whisk sour cream, condensed milk, and sugar until smooth. Stir in gelatin mixture. - Chill 20 minutes, stirring every 5 minutes, until slightly thickened. Fold in ⅓ cup (75g) Cool Whip.
- - Line a 9-inch (23cm) springform pan with plastic wrap. Place the cooled sponge at the bottom. - Pour mousse over the sponge. Chill 1 hour. - Spread remaining ⅓ cup (75g) Cool Whip over the set mousse. Chill 3 more hours.
- - Heat cream and butter in a saucepan until simmering. Pour over chocolate chips in a bowl; let sit 2 minutes. Stir until smooth. - Cool ganache 10 minutes, then pour over the chilled cake. Refrigerate 30 minutes to set.
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