The legendary Bird's Milk dessert: what makes the taste of the popular dish unique

"Bird's milk" is a dessert that has been known for generations. Its taste was superior to ice cream, various puddings, and jelly cakes. All because of its special delicate texture, which was created by combining sour cream, butter, and powdered sugar.

The idea for the Bird's Milk dessert was published on the Instagram page of food blogger Yuliia Mikulich (yuliia_mikulich).

Ingredients:

• butter 45 g
• eggs - 1 pc
• sugar - 70 g
• salt - a pinch
• cocoa - 20 g
• flour - 30 g

Ingredients for the white layer:

• sour cream 20-30% - 400 g
• powdered sugar - 90 g
• vanilla sugar - 1 tsp
• gelatin - 7 g
• water - 50 g

Ingredients for the chocolate layer:

• sour cream 20-30% - 250 g
• powdered sugar - 70 g
• cocoa - 20 g
• gelatin - 4 g
• water - 30 g

The method of making the cake:

1. Melt and cool the butter.

2. Beat the egg with a whisk until smooth, add a pinch of salt and sugar. Beat until smooth (you can do it without a mixer).

3. Then add the cocoa and mix until smooth.

4. Add the melted butter, mix the ingredients until smooth and add the flour. Knead the dough until smooth.

5. Prepare a baking dish. Cover the bottom with paper.

6. Put the dough into the mold, smooth it out and bake the cake at 170 C for about 20 minutes. Baking time may vary. Check the doneness with a toothpick.

Method of making the white layer:

1. Pour cold water over the gelatin and wait for it to swell.

2. Combine sour cream with powdered sugar, vanilla sugar and beat well with a mixer (if you have fatty sour cream (30%), it will whip into a fluffy mass. If it is low-fat (20%), it will not whip).

3. Heat the swollen gelatin until it dissolves (you can heat it in the microwave).

4. Add a few tablespoons of sour cream to the gelatin, mix the gelatinous mass, and pour it into the main one. Thoroughly beat the future mousse with a mixer to combine all the ingredients.

5. Put the chocolate cake into the mold in which the cake will be frozen. If you wish, you can soak the cake a little. If it is a ring or a split mold, through which the mousse can flow out until it hardens, wrap the bottom of the mold with foil.

6. Pour the white mousse over the chocolate cake and place the mold in the refrigerator until the white layer is set.

To prepare the chocolate layer:

1. Pour gelatin with cold water and wait for it to swell.

2. Combine the sour cream with the powdered sugar, and cocoa and beat well with a mixer until the cocoa powder is completely dissolved.

3. Heat the swollen gelatin until it dissolves.

4. Add a few tablespoons of chocolate cream to the gelatin, mix the gelatin mass, and pour it into the main mass. Thoroughly beat the future chocolate mousse with a mixer to combine all the ingredients.

5. Pour the chocolate mousse over the white one and refrigerate the cake until it is completely set.