Bird’s Milk Cake is one of the legendary desserts that has gained popularity for its light, almost puffy texture and balanced sweetness. Fluffy souffl\u00e9, thin cocoa sponge layer and shiny chocolate glaze create a combination that is suitable for both festive occasions and quiet family gatherings over coffee.<\/p>\n\n\n\n
If you are looking for a Bird’s Milk Cake recipe that is close to the classic version and at the same time manageable even at home, this procedure will guide you step by step.<\/p>\n\n\n\n
\ud83d\udc49 Follow our page, like \ud83d\udc4d, share this article and help spread awareness – it can save your life and the lives of your loved ones.<\/p>\n\n\n\n
Why is Bird’s Milk Cake so popular?<\/p>\n\n\n\n
\u2714\ufe0f Light, delicate souffl\u00e9 texture
\u2714\ufe0f Contrast of cocoa body and creamy cream
\u2714\ufe0f Elegant appearance suitable for celebrations
\u2714\ufe0f Can also be cut into luxurious slices<\/p>\n\n\n\n
\ud83d\udd52 Recipe overview
Preparation time: approx. 60 minutes
Cooling time: at least 8 hours
Shape: 22 cm
Number of servings: 10\u201312
\ud83d\uded2 Ingredients
For cocoa sponge cake:
6 egg yolks
50 ml milk
20 ml vegetable oil
60 g sugar
20 g cocoa
70 g plain flour
A pinch of salt
\u00bd teaspoon baking powder
For souffl\u00e9 (mousse):
20 g gelatin
200 ml water
200 g sugar
6 egg whites
200 g sweetened condensed milk
200 g butter (min. 82%)
For the glaze:
100 g high-quality dark chocolate
30 g butter
\ud83d\udc69\u200d\ud83c\udf73 Preparation method
1\ufe0f\u20e3 Body
Beat the egg yolks with sugar and a pinch of salt until light foam (approx. 3-4 minutes). Add oil and milk, mix gently.<\/p>\n\n\n\n
Sift the flour with cocoa and baking powder. Mix into the dough to form a smooth mass without lumps.<\/p>\n\n\n\n
Pour the dough into a mold (22 cm) lined with baking paper. Bake at 180 \u00b0C for about 10 minutes. Let cool.<\/p>\n\n\n\n
2\ufe0f\u20e3 Preparing the cream
Mix the gelatin with 50 ml of water and let it swell.<\/p>\n\n\n\n
Beat the butter until fluffy, then add the condensed milk and beat for another 2-3 minutes.<\/p>\n\n\n\n
Heat 150 ml of water with 150 g of sugar in a saucepan. Bring to the boil and cook for about 6 minutes to form a sugar syrup.<\/p>\n\n\n\n
Beat the egg whites with 50 g of sugar and a pinch of salt until stiff peaks form. While whisking constantly, slowly pour in the hot sugar syrup. Whisk until the mixture is glossy and firm.<\/p>\n\n\n\n
Gently heat the gelatine to dissolve (do not boil), and fold it into the egg whites. Finally, incorporate the buttercream and whisk until smooth and fluffy.<\/p>\n\n\n\n
3\ufe0f\u20e3 Assemble the cake
You can lightly drizzle the cooled base with milk. Place a cake rim around it and pour the prepared souffl\u00e9 over it.<\/p>\n\n\n\n
Put the cake in the fridge for at least 8 hours (ideally overnight) to set completely.<\/p>\n\n\n\n
4\ufe0f\u20e3 Chocolate icing
Melt the chocolate with the butter in a water bath. Pour over the set cake and spread evenly.<\/p>\n\n\n\n
Leave to cool for another 10-15 minutes to set the icing.<\/p>\n\n\n\n
\ud83c\udf70 How to serve the cake?
Cut into classic cake portions
As elegant slices
With a cup of coffee or tea
With fresh fruit for a lighter contrast
\ud83d\udd04 Tips for a perfect result
\u2714\ufe0f Use butter with a high fat content (82%).
\u2714\ufe0f Pour the syrup into the egg whites very slowly.
\u2714\ufe0f Cut the cake with a warm knife for clean cuts.
\u2714\ufe0f Store in the refrigerator.<\/p>\n\n\n\n
\u2753 Frequently asked questions
Can a different mold be used?
Yes, but adjust the height and setting time.<\/p>\n\n\n\n
Can the cake be frozen?
Yes, but it is recommended to consume it fresh for the best texture.<\/p>\n\n\n\n
Can I leave out the cocoa base?
Yes, some versions are prepared only as a souffl\u00e9 dessert without a base.<\/p>\n\n\n\n
The “Bird’s Milk” cake is proof that classic recipes never go out of style. Delicate, light and yet festive – the ideal dessert for those times when you want to offer something truly special. \ud83c\udf6b<\/p>\n","protected":false},"excerpt":{"rendered":"
Bird’s Milk Cake is one of the legendary desserts that has gained popularity for its light, almost puffy texture and balanced sweetness. Fluffy souffl\u00e9, thin cocoa sponge layer and shiny […]<\/p>\n","protected":false},"author":2,"featured_media":18696,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18695","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18695"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18695\/revisions"}],"predecessor-version":[{"id":18697,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/18695\/revisions\/18697"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/18696"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18695"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}