Bird's Milk Cake (Ptichye Moloko Tort)
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✨ Adapt This Recipe
Available allergen-free substitutions:
gluten-free cake base
Use an egg-containing gluten-free sponge unless egg-free is also required
egg-free foam
Use 120 ml and stabilise carefully
milk-free souffle richness
Use the same quantity
removes milk and soy allergens
Check the label carefully
Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.
Did you know?
Ptichye Moloko became one of the first Soviet cakes to receive an official patent-style recipe standard.
Allergens in this recipe
Required ingredients contain allergens with no available substitutions:
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✦ Allergen-free alternatives
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Gluten-Free Sponge Base
— gluten-free cake base
Use an egg-containing gluten-free sponge unless egg-free is also required
-
Gluten-Free Sponge Base
— gluten-free cake base
-
✦ Allergen-free alternatives
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Aquafaba
— egg-free foam
Use 120 ml and stabilise carefully
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Aquafaba
— egg-free foam
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✦ Allergen-free alternatives
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Dairy-Free Baking Block
— milk-free souffle richness
Use the same quantity
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Dairy-Free Baking Block
— milk-free souffle richness
-
✦ Allergen-free alternatives
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Milk-Free Soy-Free Dark Chocolate
— removes milk and soy allergens
Check the label carefully
-
Milk-Free Soy-Free Dark Chocolate
— removes milk and soy allergens
Bake a thin sponge base and cool it.
Whip egg whites into a stable foam.
Cook sugar syrup and combine it with gelatine for the souffle.
Fold the syrup into the egg whites and spread over the sponge.
Chill until set, then cover with chocolate glaze.
Nutritional values are per serving and approximate. Not medical advice.