Ingredients with Measurements:
- For the cake:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 2 cups milk
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup heavy cream
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Saucepan
- Rubber spatula
- Cake leveler or serrated knife
- Offset spatula
Step-by-step instructions:
- Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the filling, whisk together the milk, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in the vanilla extract and butter until smooth. Transfer to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate until chilled.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the chilled filling.
- To assemble the cake, use a cake leveler or serrated knife to level the tops of the cakes. Place one cake layer on a cake stand or serving plate. Spread the filling evenly over the top, leaving a small border around the edge. Top with the second cake layer.
- To make the frosting, cream together the butter, powdered sugar, milk, vanilla extract, and salt until light and fluffy.
- Use an offset spatula to frost the top and sides of the cake.
- Chill the cake for at least 1 hour before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 20-25 minutes
- Chilling time: 1 hour
5. Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 590
- Fat: 37g
- Carbohydrates: 60g
- Protein: 6g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe accordingly.
- You can use a different type of milk, such as almond milk or soy milk, in the filling.
- You can use whipped topping instead of heavy cream in the filling.
Variations:
- You can add fresh fruit, such as sliced strawberries or raspberries, to the filling.
- You can add a layer of jam or preserves between the cake layers.
- You can add a layer of chocolate ganache on top of the filling before adding the second cake layer.
Tips and tricks:
- Make sure the butter and eggs are at room temperature before starting the recipe.
- Don't overmix the batter, or the cake will be tough.
- Chill the filling before adding the whipped cream to prevent it from deflating.
- Chill the cake before frosting to make it easier to work with.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
Presentation ideas:
- Garnish the cake with fresh fruit or edible flowers.
- Dust the top of the cake with powdered sugar.
Garnishes:
- Fresh fruit
- Edible flowers
- Powdered sugar
Pairings:
- Coffee
- Tea
Suggested side dishes:
- Fresh fruit salad
- Green salad
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the filling is too thin, cook it a little longer until it thickens.
- If the frosting is too thick, add a little more milk. If it's too thin, add more powdered sugar.
Food safety advice:
- Make sure to refrigerate the cake if it's not being served immediately.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Ptichye Moloko Cake is a popular dessert in Russia and other Eastern European countries. It is named after a popular candy called "bird's milk," which is a chocolate-covered marshmallow treat.
Flavor profiles:
- Light and fluffy cake with a creamy, vanilla filling and sweet buttercream frosting.
Serving suggestions:
- Serve the cake as a dessert after a meal.
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Region: Russian