Russian Birds Milk Cake Recipe

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Russian Birds Milk Cake
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Ingredients
20
Count
Nutrition
666
Calories
Total time
30
Minutes
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Ingredients:

  • for the dough
  • 2 sticks + 3 tbsp. margarine or butter, melted
  • 2 cups sugar
  • 6 eggs
  • 1 tsp. baking soda
  • 1/2 tsp. white vinegar
  • 3 tsp. cocoa powder
  • for the bird's milk custard cream
  • 2 sticks + 5 tbsp. butter, softened
  • 1 1/2 cups sugar
  • 2 cups milk
  • 4 heaping tbsp. farina hot cereal, or cream of wheat (sold next to oatmeal)
  • for the chocolate glaze
  • 2 tbsp. sour cream
  • 2 tsp. cocoa powder
  • 3 tbsp. sugar
  • 1 tbsp. butter

Directions:

  1. For The Cake:
  2. Melt margarine or butter. Transfer melted butter to a large bowl. Stir in sugar. Combine well.
  3. With a hand-held mixer, beat the eggs into the butter mixture one at a time. Do not overbeat.
  4. Add 1/2 tsp. vinegar to 1 tsp. baking soda. Let it fizz for a second. Add the baking soda to the egg mixture. Stir in flour gradually. Mix until smooth.
  5. Divide the dough into 2 equal parts. Stir in 3 tsp. cocoa powder into 1 part of the dough. Transfer dough to 2 greased round baking pans (pie pans).
  6. Bake in preheated 325F oven for about 30 minutes, or until the wooden toothpick inserted in the center comes out clean. Remove pans to a rack and let cool for about 10 minutes. Run a knife around the cakes and invert onto a cutting board. Let the cakes cool completely. When cooled, cut each cake in half lengthwise down the middle (refer to pictures). You will have 4 layers of cake now, 2 white and 2 chocolate. Meanwhile, make the custard.
  7. For The Bird's Milk Custard Cream:
  8. Heat up 2 cups of milk in a medium saucepan until almost boiling. Reduce the heat a little and whisk in gradually 4 heaping tbsp. of Farina. Keep whisking and stirring until smooth, bring to a light boil. Cook and stir fo a bout 1 minute. Stir in the sugar. Cook for another minute, or until sugar is melted. Remove from heat, cover with a lid and let sit until thickened and completely cooled off.
  9. Add the zest and juice of 2 lemons to the cooled Farina. Beat the butter in a large bowl until creamed. Stir in the lemon-farina mixture. Beat until smooth. Place the Bird's Milk Cream in the fridge for about 20 minutes.
  10. To assemble the cake, place a white layer on a large plate or cake holder cut side up. Spread with Bird's Milk Cream. Top with a chocolate layer, spread with cream again. Finish layering the rest of the cake and cream this way, finishing with the cream on top.
  11. For The Chocolate Glaze:
  12. Whisk together 2 tbsp. sour cream, cocoa powder and sugar. Heat this mixture in a small saucepan over medium heat. Cook and stir for a few minutes until sugar is melted and the mixture is lightly thickened. Stir in 1 tbsp. butter and cook another minute. Cool the glaze slightly. Spread chocolate glaze on top of cake. Reserve a little for the sides. Spread the sides with a little glaze. Pat some shredded coconut on the sides of the cake, and sprinkle some on top.
  13. Let the cake sit in a fridge for about 1 hour before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 665.56 Kcal (2787 kJ)
Calories from fat 369.13 Kcal
% Daily Value*
Total Fat 41.01g 63%
Cholesterol 151.67mg 51%
Sodium 202.54mg 8%
Potassium 172.99mg 4%
Total Carbs 68.58g 23%
Sugars 47.59g 190%
Dietary Fiber 0.85g 3%
Protein 7.91g 16%
Vitamin A 0.5mg 16%
Iron 0.8mg 4%
Calcium 91.9mg 9%
Amount Per 100 g
Calories 337.86 Kcal (1415 kJ)
Calories from fat 187.38 Kcal
% Daily Value*
Total Fat 20.82g 63%
Cholesterol 76.99mg 51%
Sodium 102.81mg 8%
Potassium 87.81mg 4%
Total Carbs 34.81g 23%
Sugars 24.16g 190%
Dietary Fiber 0.43g 3%
Protein 4.02g 16%
Vitamin A 0.2mg 16%
Iron 0.4mg 4%
Calcium 46.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.6
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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