Bird's milk cake with cocoa

Bird's Milk Cake with Cocoa: A Delicacy to Cherish in Memories

Preparation time: 30 minutes
Baking time: 15 minutes
Cooling time: 2-3 hours
Total: 3-4 hours
Number of servings: 12

Who doesn’t fondly remember the sweet and creamy aroma of a Bird's Milk Cake? This classic recipe is a true delicacy, featuring a fluffy base and a rich cream that perfectly blends the taste of cocoa with the delicacy of milk. It is a dessert that brings smiles to the faces of loved ones and transforms any meal into a celebration. I will share this recipe step by step, adding practical tips and useful information to achieve a perfect result.

Ingredients

*For the base:*
- 3 large eggs
- 3 egg yolks
- 125 g sugar
- 60 g flour
- 110 g starch
- A pinch of salt

*For the cream:*
- 300 g sugar
- 10 eggs
- 40 g gelatin
- 150 ml water
- 300 g butter
- 1 tablespoon flour
- 200 ml boiled and cooled milk
- 5 tablespoons cocoa
- 2 packets of vanilla sugar

*For greasing the base:*
- 150 g chocolate candies with dried plums (Chisinau evening)

Preparing the Base

1. Preparing the eggs: In a heat-resistant bowl, add the eggs and egg yolks, along with a pinch of salt and sugar. Place the bowl over a pot of gently boiling water (bain-marie). Stir continuously until the mixture reaches a skin-comfortable temperature, about 45-50 °C. This will help activate the sugar and achieve a creamy texture.

2. Incorporating the dry ingredients: Once the mixture is homogeneous, remove the bowl from heat and use a mixer to beat the mixture for 5-7 minutes until it becomes fluffy cream. Sift the flour and starch together, then gradually add them in three batches, mixing with a wooden spatula to avoid losing air in the mixture.

3. Baking the base: Prepare a 23 cm diameter baking pan, greased with butter and lined with parchment paper (the paper should only be on the bottom of the pan, not on the sides). Grease the paper with butter and flour it. Pour the batter into the pan and place it in a preheated oven at 200 °C for 15 minutes or until the base is lightly golden and passes the toothpick test. Let it cool completely, then cut it horizontally into two equal parts.

Preparing the Creams

1. Preparing the gelatin: In a bowl, add the gelatin and pour 150 ml of warm water over it. Let it hydrate for 30 minutes.

2. Milk cream: In another pot, beat 10 egg yolks with 150 g sugar, then add 200 ml milk and 1 tablespoon of flour. Bring the mixture to a boil in a bain-marie, stirring constantly to avoid lumps. Once the mixture thickens, let it cool.

3. Combining the ingredients: In a separate bowl, beat 300 g butter with vanilla sugar until fluffy. Add the cooled yolk mixture and mix well. In another bowl, beat the egg whites with a pinch of salt until stiff peaks form, then add the sugar in several batches, mixing until you achieve a firm meringue. Incorporate the melted gelatin in bain-marie into the meringue and mix well.

4. Creating the two colors: Combine the first cream mixture with the second, dividing it into two equal parts. In one of them, add 5 tablespoons of cocoa and mix well. Reserve about 300 ml of the cocoa cream for glazing.

Assembling the Cake

1. Assembly: Place a layer of base on a platter. Grease it with a layer of melted chocolate candies with dried plums, which will give it a distinctive taste. Use a spoon to pour, in the center of the base, a spoonful of each cream, alternating colors until the cream runs out. These cream layers will create a marbled effect.

2. Adding the second layer: Carefully place the second layer of base on top and refrigerate the cake for 2-3 hours to firm up and blend the flavors.

3. Glazing the cake: After the cake has cooled well, remove the detachable ring. Heat the reserved cream in a bain-marie until it becomes fluid, then add cocoa until you achieve the desired shade. Pour the glaze over the cake, starting from the center and moving circularly towards the edges, ensuring that you cover the sides of the cake as well.

Decoration and Serving

For an attractive appearance, you can decorate the cake with dark and white chocolate, using food coloring to create an artistic effect. I recommend letting the cake chill in the refrigerator for a few hours before serving to allow the flavors to blend perfectly.

Practical Tips

- Gelatin: Make sure the gelatin is well hydrated before melting it to avoid lumps in the cream.
- Chocolate candies: They not only add a delicious flavor but also provide an interesting texture.
- Variations: You can experiment by adding different flavors (e.g., almond essence or orange flavor) to the milk cream to customize the cake.

Nutritional Information (per serving)

- Calories: approximately 350 kcal
- Protein: 6 g
- Fat: 22 g
- Carbohydrates: 30 g

Frequently Asked Questions

- Can I use another type of sweetener?: Of course, but keep in mind that alternative sweeteners may change the texture and final taste of the cake.
- How can I keep the cake fresh?: Store it in the refrigerator, covered, for up to 3 days.

This Bird's Milk Cake with Cocoa is perfect for special occasions, but also to pamper the family on an ordinary day. Offering you a combination of textures and flavors, it is truly a dessert worth trying. So, put on your apron and enjoy this delicacy!