Recipes
Light and airy ‘Bird’s Milk’ cake makes for the perfect summer dessert
This dessert was inspired by a Polish chocolate candy and it's so guilt-free.
Cherie Gozon
06.09.21

Looking for a dessert that’s not heavy on the stomach?

YouTube Screenshot|Cookrate
Source:
YouTube Screenshot|Cookrate

Why not try this “Bird’s Milk” recipe?

Pixabay|Михаил Прокопенко
Source:
Pixabay|Михаил Прокопенко

Ptasie Mleckzo was first invented by Jan Wedel, a Polish chocolate factory owner, in 1936. He developed a recipe for a soft marshmallow covered with chocolate. The English translation for this dessert is “Bird’s Milk.”

But why this name?

Flickr|Bodo
Source:
Flickr|Bodo

The name is said to be inspired from one of Wedel’s expeditions in France wherein he asked himself: “What could bring greater happiness to a man who already has everything?” which he thought of the answer himself – “Maybe only bird milk.”

Flickr|Gormandise
Source:
Flickr|Gormandise

Today, this sweet treat comes in candy packets with different flavors. However, this recipe we’re making is a Bird’s Milk cake. It has the same airy and light texture and sweet chocolate coating as the Ptasie Mleckzo.

This recipe is simple, and you can try it out at home. There are three main elements: the cake, cream, and frosting. But don’t get too intimidated. Let’s go through it one by one.

First, the cake. Here are the ingredients:

  • 3 eggs
  • ½ cup sugar
  • ¼ cup melted butter
  • ½ cup flour
  • ¼ cup cocoa powder
  • ½ tbsp baking powder

Beat the egg and sugar in a mixing bowl.

YouTube Screenshot|Cookrate
Source:
YouTube Screenshot|Cookrate

Pour in the melted butter, flour, cocoa, and baking powder. Mix until it forms a thick, smooth batter.

Place batter in a cake tray around 18 inches in diameter.

YouTube Screenshot|Cookrate
Source:
YouTube Screenshot|Cookrate

You should use a springform pan to use later for the remaining steps of this recipe. Note that the cake should not fill the pan and fill around an inch-thick of cake batter.

Bake in the oven at 356 °Fahrenheit for 25 minutes.

Brush some caramel syrup or sauce at the surface and set aside.

YouTube Screenshot|Cookrate
Source:
YouTube Screenshot|Cookrate

Now, it’s time to make the cream. You will need:

  • 5 egg whites
  • 2 ½ cup powdered sugar
  • 1 tbsp hydrated gelatin
  • ¼ cup cocoa powder

Beat the egg whites with the powdered sugar.

YouTube Screenshot|Cookrate
Source:
YouTube Screenshot|Cookrate

Gradually add the powdered sugar in the mix and not all at once. Do this until you poured all the powdered sugar in and the mixture is smooth. Then, pour the gelatin until it has a thicker consistency.

Pour half of the cream mixture into the cake pan on top of the cake.

YouTube Screenshot|Cookrate
Source:
YouTube Screenshot|Cookrate

Mix the cocoa powder into the remaining cream, then pour in the rest of the pan.

YouTube Screenshot|Cookrate
Source:
YouTube Screenshot|Cookrate

With a thin spatula or the end of a spoon, stir in the cream to create a sort of marble blend. Let it cool in the fridge for two hours.

Lastly, you need to make the glaze. All you need are the following:

  • 3.5 oz or ½ cup dark chocolate
  • ¼ cup butter

You simply have to melt them in the microwave for two minutes.

YouTube Screenshot|Cookrate
Source:
YouTube Screenshot|Cookrate

Mix the melted chocolate and butter to create a nice, thick consistency.

Then, take the cake out of the fridge.

YouTube Screenshot|Cookrate
Source:
YouTube Screenshot|Cookrate

Place a baking sheet or liner at the bottom of the cake to prevent the glaze from dripping on the pan itself. Place a dab of frosting and spread it on the top of the cake with a spatula. Spread it around, then on the side until the entire cake is covered.

Remove the sheet and place the cake in the fridge for 30 minutes. Take the cake out of the fridge, carefully slice through that light, airy treat, and serve on a plate. What a lovely treat after a hearty meal. You can also pair it with tea or coffee.

Get the full tutorial for this delicious cake in the video below!

Please SHARE this with your friends and family.

Article Sources:
To learn more read our Editorial Standards.
Share this article
By Cherie Gozon
hi@sbly.com
Cherie Gozon is a contributor at SBLY Media.
Advertisement
Advertisement