The well-known dessert called “Bird’s Milk” was invented in the USSR, and the recipe is even patented. Queues lined up behind this cake.

Now it is no longer a deficit, you can find it in almost every store, but, of course, it will be much tastier to cook it yourself and please your loved ones with this delicate delicacy.

A simple version of “bird’s milk”
Ingredients amount
Squirrels from 4 eggs
Gelatin 2 tsp.
Powdered sugar on average at the rate of 1 tbsp. l for each egg
Chocolate 2 standard tiles without additives
Butter half a pack
Time for preparing: 150 minutes Calories per 100 grams: 315 Kcal
This recipe differs as a simple list of ingredients, and an easy way to cook at home, so to translate it into reality even inexperienced housewives. And most importantly – it does not take much time..

Stages of cooking:

  1. Soak in water gelatin for swelling.
  2. Cook the icing by melting chocolate and butter.
  3. Prepare any form for the souffle, as long as it has sides. Cover her bottom with special paper, put half the chocolate mass and put it in the fridge.
  4. Meanwhile, dissolve the swollen gelatin using a water bath and slowly pour it into the egg whites, which are whipped with icing sugar, while continuing to beat.
  5. Whip the soufflé smooth on the already frozen glaze and pour this mass with the remaining chocolate. Form again put in the refrigerator and not less than half an hour.

“Bird’s milk” – a classic cake recipe

To prepare a cake for this recipe at home will take more effort, but the result will please you – the present “Bird’s Milk” will be on the table – a rare treat for Soviet citizens, and at the present time such an affordable, but no less desirable.

What you need for the butter part:

  • Butter – half a package;
  • Flour – 7 tbsp. l .;
  • Chicken eggs – 2 pcs .;
  • Sugar – half a glass;
  • Vanillin – at will.

For soufflé:

  • Squirrels from 2 eggs;
  • Butter – one package;
  • Condensed milk – half a can;
  • Gelatin – 4 tsp;
  • Citric acid – half 1 tsp .;
  • Vanillin – at will;
  • Granulated sugar – 1 cup and a half;
  • Water – 150 ml.

For the glaze:

  • Butter – half a package;
  • Chocolate – 2 Tiles.

Stages of cooking:

    1. First let’s do the test. Whip butter and sugar, then add the remaining ingredients..

whisk яйца

    1. We bake two cakes on baking paper in the oven for about 10 minutes at 200 ° C. For convenience, it is better to immediately make them fit to the size of the form in which you plan to assemble the finished cake..

bake корж

    1. Making soufflé. Beat the melted butter and condensed milk. Gelatin soaked for half an hour in a quarter cup of water. Cook the syrup from the sugar and the amount of water specified in the ingredients: wait for the water to boil and pour sugar into it, cook until ready (until it is drained by a thin thread).

whisk яйца

    1. Beat egg whites with citric acid until stable peaks. When the syrup has reached the required consistency, it must be slowly poured into the squirrels, without stopping them to be whipped, and then also slowly pour in the gelatin melted by means of a water bath. The mixer is turned off. Add to the whipped mass vanilla and a mixture of butter and condensed milk. Mix gently.


    1. We proceed to the “assembly” of the cake “Bird’s Milk”: the cake – half the soufflé – the second cake – the remaining soufflé. We put in the fridge.

we collect торт

    1. When the souffle hardens the cake can be poured over the icing. To make it, drown the chocolate, using a water bath, and add the butter here, stir. Ready cake left in the fridge again.

cake готовый

Cottage cheese “Bird’s milk”

This dessert with a cheese soufflé will appeal to lovers of counting calories. Firstly, it is not particularly high in calories (especially if you use cottage cheese and low fat cream), and secondly, it is incredibly tasty.

What is required for the soufflé:

  • Cottage cheese (not granulated) – 100 gr .;
  • Cream – 100 ml .;
  • Condensed milk – 150 gr .;
  • Cow’s milk – 70 ml .;
  • Food gelatin – 15 gr .;
  • Powdered Cocoa – 20 g.

For the glaze:

  • Chocolate – 100 g;
  • Cream high fat – 30 ml.

Cooking method:

  1. Pour gelatin pour cold milk to swell.
  2. Pour the cream into condensed milk, bring the mixture to a boil and boil for another couple of minutes, reducing the gas. Add to this mixture the heated gelatin. Mix thoroughly with the addition of cocoa. Leave this mass to cool at room temperature..
  3. Meanwhile, blender, beat the cottage cheese to such an extent that there is no lump left. Add the previously prepared mixture and continue beating with a blender for a few more minutes..
  4. Distribute the whipped mass in the form and put it in the fridge..
  5. Now prepare the icing. Melt the chocolate. Pour cream into it and mix thoroughly..
  6. Pour the icing on the frozen soufflé and put the mold back in the fridge..

“Bird’s milk” with semolina soufflé

It is worth trying this melting in your mouth dessert at least once, you will definitely like it. And most importantly – no one can guess the main component of this soufflé.

What is required for the cake:

cake нежное молоко

  • Butter – half a pack;
  • Granulated sugar – 190-200 gr .;
  • 3 eggs;
  • Wheat flour – 200 gr .;
  • Cocoa powder – 20 g;
  • Vanillin – at will;
  • Baking soda – half 1 tsp.

For soufflé:

  • Butter – 1 pack and a half;
  • Granulated sugar – 180-200 gr .;
  • Semolina – 4-6 Art. l .;
  • Cow’s milk – 400-500 ml;
  • Vanillin – at will.

For the glaze:

  • Cow’s milk – 50 ml;
  • Cocoa powder – 40-50 g .;
  • Sugar – half a glass;
  • Butter – 10 gr.

Stages of cooking:

  1. Making the base of the cake. Mix cocoa, sugar, vanillin, add butter and leave to simmer. Thoroughly stir until smooth.
  2. When the mixture has cooled, add one egg to it and mix well. Pour flour here mixed with hydrated soda..
  3. We bake the cake in the oven at 200⁰C.
  4. Next, prepare the souffle. Its main secret is that the semolina should first be ground in a coffee grinder to the state of flour.
  5. Cook the semolina in milk until thick. Whip butter, sugar and vanilla. Add this mixture to the semolina and mix well..
  6. Put the ready mix on the cake and put it in the fridge for freezing..
  7. Take a glaze. Mix cocoa and sugar with milk. Bring this mixture to a boil and add oil. Let the icing cool slightly before pouring the souffle over it..

Homemade sweets “Bird’s milk”

These candies like both adults and children. However, not everyone realizes that this delicacy is easy to prepare and at home.

What is required:

  • Chocolate – 1 standard tile;
  • Butter – 1/2 packs;
  • Eggs (only squirrels) – 4 pcs .;
  • Gelatin – 15 g;
  • Sugar powder – to taste (based on an average of 1 tablespoon. For each egg).

Stages of cooking:

  1. Gelatin pour into the water to swell, then heat it, but do without boiling and leave to cool.
  2. Beat the egg whites with powdered sugar to a dense state and slowly pour the gelatin, while continuing to work with a mixer. Souffle is laid in the form for solidification, then it is cut into small squares, or laid out frozen into ready molds..
  3. Cooking chocolate and butter frosting. Frozen souffle dipped in chocolate mixture, laid on the foil and clean in the cold.

cake черепаха интересный
Fans of desserts will love the tortoise and condensed milk cake recipe, take a note. The most delicious Snickers cake recipe with meringue, read all the nuances of cooking here..

Useful tips

If you want to achieve the greatest similarity with bird milk produced at the confectionery factory, then try adding agar-agar instead of gelatin in the souffle. He makes him more tender.

You can buy agar-agar in the departments of spices, sometimes it is sold in pharmacies. Just remember that the soufflé with it hardens much faster than the soufflé with gelatin, so, having prepared such a soufflé, it will have to be very quickly put into shape.

In some recipes, a protein souffle is offered to beat with sugar. It is better to always add powdered sugar, since proteins are not subjected to heat treatment, and sugar is very difficult to dissolve, especially if it is large..

If you want to give the protein souffle some taste, then gelatin can be soaked not in water, but in fruit juice or homemade compote..