Ptichye moloko
Ptichye moloko is a famous dessert originating from Eastern Europe—most notably Russia—but it also has roots in Poland and other Slavic countries. The name translates to “bird’s milk”, a poetic phrase from Slavic folklore meaning something impossibly rare or precious.There are two main kinds of Ptichye moloko:It’s delicate, slightly bouncy, and sweet without being heavy—a perfect example of classic Soviet-era creativity in desserts!The candy version – a soft, marshmallow-like or soufflé filling covered in chocolate. It’s light, airy, and sweet, often flavored with vanilla or a hint of citrus.The cake version – invented by Moscow confectioners in the 1970s. It’s a sponge cake base with a fluffy, gelatin-stabilized soufflé on top, finished with a thin layer of chocolate glaze.
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Ingredients
For the sponge base:
- 2 large eggs
- ¼ cup sugar
- ⅓ cup all-purpose flour
- ½ teaspoon vanilla extract
- pinch salt
For the soufflé layer:
- 1 cup sugar
- ⅓ cup water
- 1 tablespoon water
- 1 tablespoon powdered gelatin
- 3 large egg whites
- 1 teaspoon vanilla extract
- 7 tablespoons unsalted butter softened
For the chocolate glaze:
- 3 oz dark chocolate (60–70% cocoa)
- 3 tablespoons unsalted butter
Instructions
Make the sponge base:
- Preheat oven to 180°C (350°F).
- Line a small round cake pan (about 18 cm / 7 in) with parchment paper.
- Beat eggs, sugar, vanilla, and salt until pale and fluffy (about 3–4 minutes).
- Sift in flour gently, fold just until combined.
- Pour into the pan, level surface, and bake 10–12 minutes until golden.
- Cool completely in the pan.
Prepare the soufflé:
- Bloom gelatin: Sprinkle gelatin over 60 ml (¼ cup) cold water, set aside 10 minutes.
- In a saucepan, combine sugar and 100 ml (⅓ cup + 1 tbsp) water. Bring to boil and heat to 118°C (245°F) or until syrup forms a soft ball in cold water.
- While syrup is heating, beat egg whites to stiff peaks.
- With the mixer running, carefully pour in hot syrup in a thin stream, beating constantly.
- Add bloomed gelatin (it will melt from residual heat), continue mixing until slightly cooled.
- Beat in softened butter and vanilla until smooth, glossy, and thick.
Assemble:
- Pour soufflé mixture over the cooled sponge in the same pan.
- Smooth the top and refrigerate at least 3 hours until fully set.
- Add the glaze
- Melt chocolate and butter together (microwave or double boiler).
- Spread evenly over the chilled soufflé layer.
- Refrigerate again 15–20 minutes for the glaze to firm.
To serve:
- Slice with a knife dipped in hot water for clean edges. Serve chilled—the texture should be airy but creamy, with a slight spring from the gelatin.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 715kcal (36%)Carbohydrates: 81g (27%)Protein: 10g (20%)Fat: 40g (62%)Saturated Fat: 24g (150%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 169mg (56%)Sodium: 90mg (4%)Potassium: 250mg (7%)Fiber: 3g (13%)Sugar: 68g (76%)Vitamin A: 1018IU (20%)Calcium: 44mg (4%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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