Helen’s Russian bird’s milk cake

Helen's Russian bird milk cake.jpg

Went to visit my cousin brother and family in Sydney. Stay with them for one week. While I were there I learn from my cousin’s wife from Kyrgyzstan how to make her bird’s milk cake.

Came home I decided to try. Though mine were not as beautiful as hers. I am glad to produce the cake. It crack a bit. It’s sure is delicious, with my creation of chocolate glaze garnish, strawberries and design of birds. Let’s bake!!!



60 g pl flour
60 g sugar
100 g butter
4 yolks
1 Tsp vanilla essence
1 Tsp baking powder


2 chilled egg whites
1 1/4 c sugar
140 ml water
200 g butter
80 ml condensed milk
1/4 Tsp lemon juice
2 full Tsp and 1/8 Tsp about 8 g agar-agar
200 g unsalted butter, softened

Ganache (chocolate glaze)

200 g chocolate
200 ml heavy cream
30 g butter

Decoration (optional)

 4 strawberries and colour tubes icing


Note: Soak the agar in water for 1 hour. Preheat oven 200° C. The remainder 2 egg whites you can use it as a dip /coat for batter your fish, poultry or meat. I normally use it to stir fry long beans, minced meat and carrots (Chinese style frying mixed meat and vegetables)

Make the base

Greased/lined with baking paper the spring form tray (24 cm). Then separate 4 eggs. Keep the egg whites in 2 separate bowl 2 each; in the fridge to use only 2 later for the souffle.

With electric hand mixer beat the egg yolks with sugar until light and fluffy. Add in flour and baking powder until incorporated. Pour into the baking spring form tray and spread evenly. Bake at 200 ° C for 15-20 minutes until golden brown. Take out from oven to cool completely. Remove the base (cake) from the tray.

Make the souffle

Then brush with butter and cling wrap and put the base (cake) back into the spring form. With electric hand mixer beat the softened butter and condensed milk on medium speed in bowl until smooth and set aside until ready to use.

Boil the soaked agar in a saucepan on low heat, for 1 minute then add sugar into the saucepan until dissolve (temperature to 116 ° C).

Whisk the egg whites which we set aside earlier until soft peaks form. Add lemon juice. Then add the syrup into the whipping egg whites, in a slow steady stream, while whipping on high speed until stiff peaks form. Add the smooth butter and condensed milk and mix well.

To assemble the cake

Pour the souffle on to the base (cake) which is inside the spring form tray and spread the souffle evenly. Refrigerate for at least 6 hours. I refrigerate mine overnight until set and cool down.

Make the ganache (chocolate glaze)

Bring cream to simmer and pour over chocolate. Add butter and stir until melted and smooth. Cool to body temperature. Take the cake out of the fridge and run a knife around the mould to release it. Be careful when remove the cling wrap too. Transfer to a serving plate. I use wooden cardboard wrap with double foils. Spoon the ganache over the cake and use a long spatula to spread it evenly.


Cut the top and end of strawberries and fill with icing white to make the face of Santa and pink as buttons. Then draw a bird and tree.