Ptichye Moloko, translating to “Bird’s Milk,” is a delightful Russian dessert that’s as whimsical as its name suggests. Imagine a light-as-air soufflé nestled upon a delicate cake base, all coated in a blanket of rich chocolate. Intrigued? You should be! This seemingly complex dessert is surprisingly achievable at home, and I’m here to guide you through every delightful step.
Unraveling the Magic of Ptichye Moloko
While the origins of this delicacy are debated, its popularity is undeniable. Some stories link it to a mythical land where birds grant wishes with milk-infused treats, while others attribute its creation to a famous Moscow restaurant in the 1930s. Regardless of its past, Ptichye Moloko promises a symphony of textures and flavors that will transport you to a land of sweet indulgence.
Gathering Your Ingredients: A Symphony of Flavors
For the cake base:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- Pinch of salt
For the soufflé:
- 4 large egg whites, at room temperature
- 1/2 cup granulated sugar
- 1 tablespoon agar-agar powder
- 1/2 cup water
- 1 cup whole milk
- 1/4 cup condensed milk
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 4 ounces dark chocolate, chopped
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
Tools of the Trade:
- Two 9-inch round cake pans
- Parchment paper
- Mixer
- Saucepan
- Whisk
- Spatula
- Baking sheet
- Serving platter
