Ptichye Moloko (Bird’s Milk) is a delicious dessert with a creamy mousse-like base topped with a thin layer of chocolate topping. My secret to making this pudding is to make sure the surface of the creamy mixture is very smooth as the chocolate layer is thin.
Ingredients:
•For the dough:
•Flour – 1 cup;
• Egg yolks – 7 pcs.;
• Sugar – 1/2 cup;
•Butter – 100g;
•Baking powder or baking soda – 1 tsp.;
• For souffle:
•Egg whites – 7 pcs.;
• Gelatin – 20g;
•Granulated sugar – 1 cup;
•Butter – 150g;
•Condensed milk – 200g;
•Citric acid – 1/4 tsp.;
• For glaze:
• Milk – 3 tbsp.l.;
• Chocolate bar – 100g.
•Butter – 50g.
Cooking method:
Butter, softened to room temperature, whisk with sugar. Add the yolks and whisk.
Add flour, baking powder, vanilla sugar if desired (I added cocoa, but it did not dissolve, but remained in grains like cinnamon), mix well. The dough should be thick and stringy.
Pour the dough into the mold (if the mold is not silicone, then it is advisable to lightly lubricate it with oil).
We send it to the oven, preheated to 170 degrees, for 15-20 minutes.
Here I advise you to take a closer look at your oven. It was too hot in my oven at 170 degrees, and the cake rose unevenly. It was possible to bake at 150, like a regular sponge cake.
Cool the cake, cut into two halves. You can not soak them with anything, as the dough turns out to be very fluffy and crumbly, it just melts in your mouth.
While the cake is baking, let’s make a souffle. Beat the softened butter white, add condensed milk and whisk everything together. We send the finished mass to the cold.
Soak gelatin in cold water for 1/2 cup for 30 minutes. Add half the sugar and half the citric acid to the water with the swollen gelatin. If you do not have a sweet tooth, the amount of sugar for souffle can be reduced by about a third. Heat the gelatin mixture, without bringing it to a boil, until the gelatin and sugar dissolve.
At the same time, we take a large bowl – 4-5 liters of it. In it, whisk the whites with citric acid. Attention – there should be no trace of fat or water on the cup and on the whorls of the mixer, otherwise the whites will not rise.
Beat this mixture until a firm foam forms.
In three steps, add sugar to the proteins and whisk until a thick, viscous mass.
Without stopping whipping, carefully pour in the hot gelatin solution. At the same time, we get hot processing of raw proteins (to avoid salmonellosis). Carefully add the butter and condensed milk to this mixture, whisking all the time. We get a gentle airy mass that begins to thicken before our eyes, because condensed milk with butter is cold.
We put the first cake in the mold (I did not do this, I immediately poured the mousse), pour the mousse on it and put it in the refrigerator to freeze.
When the mousse is slightly set, spread the second cake on top and press it in just a little so as not to expel the air from the souffle.
Cool the cake completely, remove it from the mold. You can see how airy our souffle is.
We prepare the glaze. Mix all the ingredients and melt them in a water bath.
First, carefully pour over the edges so that small streaks appear. Then fill the middle.
Decorate the top as your heart desires.
We put it in the refrigerator overnight.
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