Bird’s Milk Torte doesn’t actually involve any ‘bird’s milk’ but the name for this unique vanilla mousse cake has stuck around! This famous Russian cake recipe is made with vanilla mousse and delicate layers of sponge cake, with fruit preserves inside! The outside is covered with a simple chocolate ganache glaze and garnished with fresh berries. It’s a unique vanilla cake that is sure to be a hit with everyone!
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Easy Vanilla Sponge Cake
This incredible Bird’s Milk Torte is made with delicate vanilla sponge cake layers. I love to use my classic ‘Sponge Cake Recipe’ anytime I need sponge cake! This easy, no-fail recipe always turns out perfectly! For this vanilla mousse cake, you’ll need just one, 9-inch cake layer, which means you need to prepare just half of my original recipe. Make sure to watch my step-by-step tutorial for the sponge cake for more details!
Once you have the sponge cake baked, let it cool completely and then use a serrated knife to slice the cake layer in half. I like to use one half of the sponge cake as the base of this cake and the second half in the middle.
This Bird’s Milk Torte is made with a very unique and delicious type of vanilla mousse. It’s made with agar gelatin, sweetened condensed milk, butter and egg whites. Make sure to follow my instructions for preparing the agar gelatin. It needs to be prepared slightly different from regular gelatin. I like to use in place of regular gelatin because it sets much more firmly and will hold its shape better.
Only prepare the vanilla mousse once the sponge cake layers have cooled and you’re ready to assemble the cake! The mousse will start to set up fairly quickly so you’ll need to work fast to put the cake together!
How to Make the Bird’s Milk Torte
This Russian cake recipe is quite easy to put together once you have the sponge cake and the mousse ready to go.
- I start with one layer of sponge cake as the base of the cake and add my raspberry preserves mixed with rose wine over the cake. Sponge cakes are typically dry and will absorb the preserves nicely.
- Next, add half of the prepared mousse, add the second sponge cake layer and the remaining mousse.
- I always allow the cake to set completely before adding the chocolate glaze!
Make sure to check out my ‘Chocolate Ganache’ video recipe for a more in-depth tutorial for the chocolate glaze!
Enjoyed this Russian cake recipe? Make sure to check out some of my other recipes you’re sure to enjoy!
- Chocolate Spartak – the ultimate chocolate cake with 8 cake layers and a delicate whipped cream frosting!
- Pancho Torte – a unique, dome-shaped cake with chocolate cake, pineapple, cherries and whipped cream!
- Peach Zefir Torte – the best ever peach cake with peach marshmallow layers and fluffy frosting!
- Korolevsky Torte – a cake with all the flavors! Made with chocolate, poppy seed and nut cake layers, this unique sour cream cake is amazing!
- Golden Key Caramel Cake – the best-ever caramel cake with dulce de leche, sweetened condensed milk, pecans and whipped cream frosting!
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Bird's Milk Torte Recipe (video)
For Sponge Cake:
- 3 large eggs
- 1/3 cup white granulated sugar
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tsp agar gelatin
- 1/2 cup cold water
- 1 cup white granulated sugar
- 3/4 butter, softened at room temperature
- 3/4 cup sweetened condensed milk
- 6 large egg whites
- 1/2 teaspoon cram of tarter
For chocolate Glaze:
- 6 ounces semi-sweet chocolate
- 1 cup heavy cream
- 1/2 cup raspberry preserves
- 1/2 cup rose wine
- For sponge cake: Preheat oven to 350 degrees Fahrenheit. Line an 8-inch round cake pan with parchment paper and set aside. Sift together flour and baking powder. Place eggs, vanilla and sugar into mixer bowl; whisk on high speed until eggs are thick and pale. Using a fine strainer, slowly dust the flour over the eggs and fold the flour in. Immediately pour cake batter into prepared cake pan.
- Bake in preheated oven for 14 to 16 minutes, until cake is golden on top. Remove hot cake layer from pan, invert onto cooling rack and remove parchment paper.
- For Soufflé: 1. Soak agar gelatin in ½ cup cold water for 30 minutes. 2. Whisk together in mixer bowl the butter and sweetened condensed milk until light and fluffy. Keep at room temperature. 3. Place agar and water mixture into small saucepan and bring to simmer over medium heat, stirring frequently. Add sugar gradually, letting it absorb after each addition. Bring back to a simmer and at cook for additional 2 minutes or until mixture reaches 180F. 4. Meanwhile, whisk egg whites with cream of tartar until stiff peaks form; carefully add the prepared syrup. Gradually add the butter/condensed milk mixture.
- For cake assembly: place first layer of sponge cake onto the bottom of a spring form pan. Spread a layer of raspberry preserves and rose wine. Top with half of the souffle mixture. Repeat process with remaining sponge cake layer.
- Place cake into refrigerator to set completely.
- Once cake is completely set, carefully remove the spring form. For Chocolate Glaze: 1. Place chocolate into small saucepan and melt over low heat until smooth. Let it cool for about 10 minutes at room temperature before glazing cake. 2. Place cake onto wire rack, then pour chocolate over. Garnish with white chocolate and fruit if desired.
- Drizzle cake with white chocolate if desired and garnish with fresh raspberries.