Classic Bird’s Milk Cake (Ptashyne Moloko)

At its heart is a light and fluffy mousse-like filling, whipped from egg whites, buttercream, and a touch of gelatin for structure. Layered between tender sponge soaked in a Baileys-infused syrup, the cake strikes a perfect balance between richness and lightness. The glossy chocolate glaze adds a touch of indulgence, creating a showstopping dessert that’s as beautiful as it is nostalgic.

Such an airy sweet cloud, this cake is a warm, pleasant childhood memory brought to life—and even better than you remember. Whether you’re recreating a classic Eastern European favorite or discovering it for the first time, this tender and elegant treat is sure to leave a lasting impression.

For soaking:

• 80 ml cream or milk
• 1 tbsp condensed milk
• 2 tbsp Baileys (or similar liqueur)

For the mousse:

• 200 g butter (softened)
• 100 g condensed milk
• 2 tbsp instant coffee
• 3 egg whites
• 380 g sugar
• 120 ml water
• 14 g gelatin

For the glaze:

• 100 g chocolate
• 40 g butter
• 80 ml heavy cream (33% fat)

Make the Sponge Cake:

• Preheat the oven to 180°C (356°F).
• Beat the eggs with the sugar until light and fluffy. Gradually add the softened butter.
• In a separate bowl, mix the flour with baking powder, then add to the egg mixture. Beat on low speed until just combined.
• Pour the batter into an 18 cm (7-inch) ring mold and bake for 10–15 minutes, or until golden and set. Let cool completely.
• Once cooled, remove from the mold and carefully slice the sponge into two even layers.

Prepare the Soaking Syrup:

• Mix the cream (or milk), condensed milk, and Baileys together.
• Place the first sponge layer into a 20–23 cm (8–9 inch) ring mold or adjustable cake ring (the sponge should be slightly smaller than the mold). Soak it with half the syrup.

Make the Mousse:

• In a bowl, beat the softened butter with condensed milk until smooth.
• Dissolve the instant coffee in 2–3 tbsp hot water; set aside.
• In a small saucepan, combine the sugar and water. Bring to a boil, then reduce heat and simmer for 11 minutes. Meanwhile, soak the gelatin in cold water to bloom.
• After 11 minutes, begin whipping the egg whites to stiff peaks. Continue simmering the syrup for another 6–7 minutes, or until it bubbles vigorously (total cooking time ~18 minutes).
• Slowly pour the hot syrup into the whipped egg whites while continuing to beat on high speed. Continue whipping until the meringue cools slightly.
• Melt the bloomed gelatin and add it to the meringue while mixing on low speed.
• Gradually fold the butter-condensed milk mixture into the meringue.
• Divide the mousse mixture into two portions. Add the dissolved coffee to one half and stir to combine.

Assemble the Cake:

• Pour the coffee-flavored mousse over the soaked sponge layer in the mold. Refrigerate for 10–15 minutes, or until set.
• Place the second sponge layer on top, soak with the remaining syrup, and pour over the plain white mousse. Refrigerate for 3–4 hours, or until fully set.

For the Glaze:

• Break the chocolate into pieces and combine with butter in a heatproof bowl. Melt over a water bath (or gently in the microwave).
• Stir in the heavy cream until smooth. Let the glaze cool slightly before using.

Finish the Cake:

• Remove the chilled cake from the mold. Pour the glaze over the top, allowing it to drip slightly down the sides. Decorate as desired.

Notes

Related: Classic Ukrainian Easter Bread (Paska) Related: Triple Chocolate Cheese Paskha

Related: Syrniki with Blueberries Related: Blueberry Dumplings: Ukrainian Blueberry Varenyky