Bird Milk Cake Recipe

Bird Milk Cake Recipe

This will be my version of a sweet goodness from our childhood, cake called bird milk, multi layered honey cake layers topped with light vanilla buttercream, covered in dark chocolate ganache. A cake so popular and so loved, that up until these days, it’s a must sweet on New Year’s dessert table. The original version of bird milk cake is made differently : a thin layer of sponge cake topped with a thick vanilla mousse made with agar gelatin.






I’ll present that recipe sometimes soon, but for now let’s try this tender and crispy , at the same time, deliciousness and see how you like it.

Be sure to share your feedback after you try, reach me pour on my social media pages: Facebook and instagram.

Happy baking!

Ingredients 

For layers

2 large eggs

⅓ cup sugar

100 g unsalted butter

2 tbs honey

½ tsp baking soda

1 tsp baking powder

¼ tsp salt

1 ½ cups flour, you’ll need more for kneading and rolling

For buttercream

250 grams unsalted butter, at room temperature

1 ½ cups milk, full fat or 2%

¾ cup sugar

1 ½ tbs flour

1 ½ tbs cornstarch

Vanilla extract

For ganache  

⅓ cup heavy whipping cream or milk

½ cup semisweet chocolate chips

2 tbs butter

1 tbs rum or cognac (optional)

Directions

To make the buttercream

Start by making the buttercream, since it takes time to cool down and get ready

In a heavy bottom saucepan bring the milk to simmer

Meanwhile combine together: sugar, flour and starch

Pour the hot milk over that mixture, slowly and mix to incorporate

Return the mixture into the same pot and cook over medium heat until it boils , stir constantly

Set aside to cool down to room temperature

Be sure to cover it with a cling wrap so it doesn’t form skin

Beat the butter on high speed 5-7 minutes or until fluffy and almost white color

Reduce the speed and add the cooled custard mixture, a tablespoon at a time , scrape the bowl in between

Add vanilla extract, mix a few seconds and the cream is ready

Making the layers

In a heavy bottom saucepan combine and melt butter and honey

Beat together eggs and sugar

Pour over the melted honey and butter

Cook over medium to low heat 3-5 minutes

Stir constantly

Add baking powder and soda , salt continue stirring

Add the flour , mix until incorporated

Sprinkle your work surface with flour

Place the dough and knead until smooth, non sticky, don’t add too much flour

Divide into 6 portions

Rollout to 10” diameter and bake in a lined baking pan,  in 350° F/ 180°C degrees , 7-8 minutes or until bright golden color

Refer to YouTube tutorial for more details

Making the ganache

bring the cream to simmer , add the rest of ingredients and stir until smooth ganache is formed

Pass through a sifter to remove any air bubbles ( optional step)

Frost the cake thoroughly, even the top layer

Cover with ganache

Allow to set at room temperature 2-3 hours , place in the fridge for 45 minutes

Slice and enjoy!

Bon appetite!

Բարի Ախորժակ

Բաղադրատոմսը 

Շերտերը

2 ձու

⅓ բ շաքարավազ

100 գ կարագ

2 ճ գ մեղր

0.5 թ գ սոդա

1 թ գ փխրեցուցիչ

Պտղունց աղ

1.5 բ ալյուր , շերտերը գրտնակելու համար էլ է պետք լինելու

Կրեմը

250 գ փափուկ կարագ

1.5 բ կաթ

¾ բ շաքարավազ, կարող եք մի ամբողջ բաժակ, եթե ավելի քաղցր եք ուզում

1.5 ճ գ ալյուր

1.5 ճ գ օսլա

Վանիլին

Գլազուրը

100 գ շոկոլադ

⅓ բ կաթ կամ սերուցք

10 գ կարագ

1 ճ գ կոնյակ կամ ռոմ

Թխել 180° C / 6-8 րոպե