Bird’s Milk Cake

One cake with multiple recipe variations, this one is from my “Russian Cakes” category and my own recipe for the cake. Not sure how close is it to the authentic version, but I’m pretty sure I was able to come quite close to the taste of the old classic Bird’s Milk Cake .
Hope you enjoy the recipe and happy baking !

Ingredients

For the cake sponge:

4 large eggs, at room temperature
2/3 cup granulated white sugar
1/2 cup all purpose white flour
2 tbs cornstarch
1 tsp vanilla extract
Pinch of salt ( I use kosher)
You will need an 8″ or 9″ springform cake pan, generously greased, lined with parchment paper

For the buttercream custard

1 egg
1 cup of milk ( full fat, preferably )
2/3 cup of granulated white sugar
1 tbs flour
1 tbs cornstarch
You will need 200 grams of unsalted butter at room temperature + 1 1/2 tsp vanilla extract

For the whipped cream portion

1 cup of cold heavy whipping cream
1 1/2 of confectioners sugar

For the sugar syrup

2/3 cup of water,at room temperature
3 tbs of sugar
2 tbs of rum (cognac or any dessert liquor )

For the mirror chocolate glaze
1 (7 grams) pack of gelatin +1/4 cup cold water, mixed set aside
1/2 cup of granulated white sugar + 1/4 cup of water
2 tbs cocoa powder, sifted
3/4 cup of semisweet chocolate chips
1/4 cup of heavy cream
2 tbs rum or cognac ( optional )

Directions

To make the sponge cake
Preheat the oven to 350°F/180°C
Prepare the baking pan by greasing and lining the bottom part with parchment paper
In a mixing bowl beat the eggs ,sugar and vanilla on high speed, until pale and fluffy, almost doubled in size
Combine together flour,starch, salt and place in a sifter
Sift the combined dry ingredients into egg mixture a little at a time
Fold in gently with a spatula
Pour the cake batter into prepared pan and bake 35-40 minutes
Place the baked sponge cake on a cooling rack to cool down, while you make the frosting and ganache
Tip* Using a sharp knife ,gently peel off the skin from the top and bottom of the sponge cake to make it smoother and even

To make the custard and whip cream frosting

In a saucepan combine:egg,milk,sugar,flour and starch
Use a whisk to mix everything well
Place over medium to high heat and continue stirring constantly
As it starts to thicken,form bubbles and boil, remove from the heat and continue stirring until there are no lumps left
Strain the custard into a different bowl and set aside to cool down
Beat the butter until it becomes pale and fluffy
Add vanilla extract and the cooled custard to the butter, a tablespoon at a time , set aside
Beat the heavy cream and powdered sugar until it reaches to the right consistency
Gently fold in the whip cream with buttercream and set aside
Save 1/2 on a side ,you will need it to cover the top layer

Making the syrup

Simply mix all the ingredients together and set aside

Making the chocolate glaze

Mix together gelatin and water, set aside to activate
Mix the chocolate chips and and heavy cream on double boiler ( or microwave) , set aside
In a saucepan mix together 1/4 cup of water and 1/2 cup of sugar
Bring to a boil on a high heat and allow to simmer 5-7 minutes on medium heat
Remove from the heat and add the gelatin and sifted cocoa
Add the mixture to the melted chocolate and cream mixture and stir well to incorporate
Use a fine strainer to strain the glaze , if you notice any lumps,strain one more time

Assembling the Bird’s Milk Cake

Have your springform baking pan ready ( you can line the bottom with a cardboard base and sides with parchment paper for easy cake release )
Using a bread knife,slice through the sponge to make two even layers
1* Place the first layer on the bottom of the pan, generously sprinkle with sugar syrup
2*Pour the entire cream on the first layer ( remember to save 1/2 cup of the cream, for the top layer)
3*Place second layer and press gently to stick together
4*Use the remaining syrup to moisten the last layer
5*Spread the 1/2 cup of the remaining cream evenly on top layer and allow to chill in the fridge 25-35 minutes
6*Remove from the fridge, place on a cooling rack and pour the glaze to cover the cake completely
7*Allow 15-25 minute for the glaze to set
8*Slice and enjoy your Bird’s Milk Cake !