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Bird’s Milk Cake Recipe

Bird’s Milk Cake Recipe

4.9 from 11 reviews

A delicate Eastern European classic, Bird’s Milk Cake is a mousse-filled dessert with airy sponge layers, a whipped sour cream and condensed milk mousse, and a glossy chocolate ganache topping. Light, velvety, and unforgettable.

Ingredients

Scale

Sponge Cake:

  • 3 large eggs
  • ½ cup sugar
  • ½ cup flour
  • ⅔ cup Cool Whip, divided
  • ½ cup boiling milk or water + 4 tbsp sugar (for soaking)

Sour Cream Mousse:

  • 2 lbs Daisy Brand sour cream
  • 1½ cups granulated sugar
  • 15 oz sweetened condensed milk
  • ½ cup whole milk
  • 4 packets Knox gelatin
  • 1 stick (½ cup) unsalted butter

Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy cream

Instructions

  1. Make Sponge Cake: Preheat oven to 350°F. Grease and flour a 9-inch round pan. Beat eggs and sugar until thick. Whisk in flour. Bake until golden. Cool, slice, soak with milk mixture, and spread Cool Whip.
  2. Prepare Mousse: Beat sour cream and sugar, add condensed milk. Heat gelatin with milk, add butter, mix into sour cream. Divide mousse, chill until set.
  3. Make Ganache: Microwave cream, pour over chocolate, whisk until smooth. Pour over cakes, refrigerate until set.

Nutrition

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