Bird's Milk Torte Recipe (video)

Russian vanilla mousse cake with chocolate glaze

1 prep + 16 cook + 8 Setting Time:

servings

Easy recipe for Russian Bird's Milk Torte, made with sponge cake, vanilla mousse, raspberry jam and chocolate glaze!

Ingredients

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

For Souffle:

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

For Filling:

1/2 cup raspberry preserves
1/2 cup rose wine

Instructions

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.

Nutrition