Bird's Milk Cake Recipe

Bird's Milk Cake – this classic dessert recipe with semolina cream, delicate soufflé, soft sponge cake, and chocolate glaze is sure to win his trust. It's melt-in-your-mouth delicious and perfect for any occasion. Enjoy making it and savor these classic childhood dishes!

Step-by-step recipe

Step 1:

Place 100g of softened butter in a bowl, add 70g of sugar and mash with a fork.

Step 2:

Add the eggs one at a time, mixing each time. Add a pinch of salt and mix well.

Step 3:

Sift flour together with cocoa, add baking powder and mix with a spatula.

Step 4:

Place the dough in a parchment-lined pan. Bake for 20-25 minutes at 180 degrees Celsius.

Step 5:

Pour milk into a saucepan, add sugar and, stirring, bring to a boil over low heat.

Step 6:

Stirring in a circular motion with one hand, pour in the semolina in a thin stream with the other. Cook for 2-3 minutes until thickened, then cool the semolina porridge to room temperature.

Step 7:

Cut a large lemon into wedges, remove the seeds and chop in a blender.

Step 8:

Place the cooled semolina porridge in a deep bowl, add lemon pulp, softened butter and beat with a mixer for 2-3 minutes.

Step 9:

Cut the cake in half lengthwise and assemble the cake inside the ring, placing all the cream on one cake and covering it with the other.

Step 10:

Keep the cake in the refrigerator for a while, then cover it with chocolate glaze.

Cooking tips

If you want to speed up the process a little, you can use a mixer instead of a fork.

If you are afraid that unpeeled lemon in the cream will be bitter, you can boil it a little first.

If you put the semolina cream in the refrigerator for a short time, you won’t need a ring to assemble the cake – the cream won’t spread anyway.

To make the chocolate glaze, combine the sugar, cocoa, and sour cream. Stir well, place over low heat, and bring to a boil, stirring constantly. Add the butter and cook until melted, then remove from heat and cool slightly.