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Bird’s Milk Cake

Heavenly Bird’s Milk Cake with Whipped Sour Cream Mousse

Experience the elegance of Bird’s Milk Cake, a dessert featuring airy sponge, creamy mousse, and rich chocolate ganache.
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Prep Time 25 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: International
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 4 large Eggs Essential for structure and moisture; beat until pale and thick.
  • 1 cup Sugar Adjust to taste for desired sweetness level.
  • 1 cup Flour Choose all-purpose or gluten-free blend as a substitute.
For the Mousse Layer
  • 1 cup Cool Whip Or substitute with homemade whipped cream.
  • 1 cup Sour Cream Can be replaced with dollop cream if desired.
  • 1 14 oz Condensed Milk No direct substitution recommended for flavor consistency.
  • 1/2 cup Milk Any milk variant works, including almond milk.
  • 2 tablespoons Knox Gelatine Consider using gelatin sheets instead.
For the Ganache
  • 1/4 cup Unsalted Butter Preferred for better control over salt levels.
  • 1 cup Semi-Sweet Chocolate Chips Substitute with milk or dark chocolate based on preference.
  • 1 cup Heavy Cream Coconut cream can be used as a dairy-free alternative.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • saucepan
  • springform pans

Method
 

Sponge Cake Preparation
  1. Beat the eggs and sugar together until pale and thick, about 10 minutes. Gradually fold in the flour and pour into a greased 9-inch pan. Bake at 350°F for 8-10 minutes, or until a toothpick inserted comes out clean.
Layer Assembly
  1. Allow the sponge cake to cool completely and slice it in half horizontally. Place the layers in two springform pans, soaking each with a warm milk and sugar mixture, then spread 1/3 cup of Cool Whip on each layer.
Mousse Making
  1. Whip sour cream with sugar for 15 minutes until fluffy. Add condensed milk and mix well. Dissolve gelatin in hot milk, stir in melted butter, then combine with the sour cream blend and pour over the layers. Refrigerate for 3-4 hours.
Ganache Preparation
  1. Heat heavy cream in a saucepan until boiling. Pour over chocolate chips, let sit, whisk until smooth, then pour over the chilled cake. Return to fridge until set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Optional: Garnish with fresh berries or cocoa powder for added flair.

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