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Cake bird’s milk is a classic and very widespread in Russia cake. To prepare the bird’s milk at home is easy – only need to know the recipe.

Description of preparation:

Recently managed to learn from my mom’s recipe for bird’s milk – my favorite childhood dessert. Made my mother’s recipe – turned out fantastic. Mesopotamia creamy base, velvety thin layer of cocoa… Yummy, words can not convey. At times tastier than store-bought candy or cake bird’s milk. Try it!

Ingredients:

  • Gelatin (sachet) — 3 Pieces (30 g)
  • Milk — 1.5 Cup (quarter Cup in frosting and the rest in a very bird’s milk)
  • Sugar — 1.5 Cups
  • Sour Cream — 450 Grams
  • Whipped cream — 450 Grams
  • Cocoa powder — 5 Tbsp. spoons
  • Cold water — 1 Cup

Servings: 8

How to cook “bird’s milk”

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Take a small saucepan, mix in her milk and 2 sachets of gelatin.

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Put on medium heat and slowly whisk until the masses do not go couples. To a boil in no case do not bring – remove from fire earlier, as soon as pairs.

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Sprinkle with glass 11 by 13 oil (or a special non-stick spray, sold in stores).

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In a bowl, on medium speed, beat 1 Cup sugar, sour cream and whipped cream. Whisk until smooth.

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Not stopping to whisk, gradually enter into the bulk of the warm milk mixture.

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The resulting mass as evenly as possible distributed in glass form. The top need to be leveled as carefully as possible. Then put the form in the fridge and cooled.

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Take a small saucepan, mix in the cocoa powder, remaining sugar and a packet of gelatin.

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There add the remaining milk and cold water. Whisk.

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Put the saucepan over a medium heat and, stirring constantly, bring to a boil. The mixture should be perfectly smooth, so don’t stop stirring even for a second.

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The resulting chocolate mixture is cooled to room temperature, and then evenly distributed on a slightly hardened white mass in our glass shape.

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If you have a smooth mass, then it will spread evenly over the surface and the cake will turn out beautiful.

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Put the form in the refrigerator at least five hours, but preferably overnight. At the expiration of this term bird’s milk is ready.

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Bon appetit! 🙂