Birds Milk Cake

This cake taste very delicious and is very soft, It also has the  unique taste of apricot. Even though it takes a lot  of time to make its worth it.

Ingredients For The Recipe:

Ingredients For The Cream:

Ingredients for meringue:

Ingredients For Bird Milk:

Directions For The Recipe:

1.) In a mixing bowl beat your eggs on a medium speed while gradually adding sugar. Next add baking powder, vanilla sugar and sifted flour. Mix with a spatula and pour your mixture into a cake baking rectangular pan. (10×14 inches). Bake for 35 minutes on 375ºF or until a inserted tooth pick comes out clean.

2.) Beat your egg whites with sugar until high peaks form. Pour your meringue mixture into the same cake pan with parchment paper and bake for 30 minutes on 250ºF and then change the temperature to 200ºF  and cook for 2 more hours. While the meringue is baking, mix your gelatin with milk in a separate bowl and let it sit in a room temperature are for 20 minutes.

3.) While your gelatin is sitting beat your heavy cream with apricot preserves until you have a soft cream. Continuing add your sour cream and sugar into a pot and mix. Place your pot on a stove and heat it up until it starts boiling on a medium heat. Afterward  add your gelatin mixture to the sour cream and mix well with a spatula. Turn the stove on again and bring it to a boiling point with the gelatin. Pour your gelatin mixture into another cake form and place it into a cold area.

4.) Mix apricot preserves with boiling hot water. Take the cake that you baked earlier and cut it into 3 different layers. Soak each cake layer with your apricot preserves mixture, next add cream using a spatula. Sprinkle your crushed walnuts on top of the cream.

5.) After, add your gelatin layer (Birds Milk) on top of the walnuts. Add another layer and add your cream and crushed wall nuts. On top add your meringue and your last cake layer. Using a spatula add cream to your top and sides.

6.) Last but not least add one layer of cool whip to the sides and top using a spatula. Decorate and enjoy!

Birds Milk Cake

 

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Prep time

2 hours 30 mins

Total time

2 hours 30 mins

 

This cake taste very delicious and is very soft, It also has the  unique taste of apricot. Even though it takes a lot  of time to make its worth it.

Author: SvetasRecipes.com

Recipe type: Cake

Cuisine: Ukrainian

Ingredients

• 1½ Cup of Sifted flour
• 7 Eggs
• 5 Egg Yolks
• 1 Cup of Sugar
• ½ tsp of Vanilla Sugar
• ½ Teaspoon of Baking Powder
• ½ Cup of Boiling Water
• 1 Tbsp of Apricot Preserves
• INGREDIENTS FOR MERINGUE:
• 5 egg whites
• 1 Cup of Sugar
• ½ cup of wall nuts
• INGREDIENTS FOR BIRD MILK:
• 2 Packs of Gelatin
• ½ Cup of Milk
• 16 ounces of Sour Cream
• ½ Cup of Sugar
• INGREDIENTS FOR THE CREAM:
• 1 Carton of Heavy Cream
• 3 Tbsp of Apricot preserves

Instructions

1. In a mixing bowl beat your eggs on a medium speed while gradually adding sugar. Next add baking powder, vanilla sugar and sifted flour. Mix with a spatula and pour your mixture into a cake baking rectangular pan. (10x14 inches). Bake for 35 minutes on 375ºF or until a inserted tooth pick comes out clean.
2. Beat your egg whites with sugar until high peaks form. Pour your meringue mixture into the same cake pan with parchment paper and bake for 30 minutes on 250ºF and then change the temperature to 200ºF and cook for 2 more hours. While the meringue is baking, mix your gelatin with milk in a separate bowl and let it sit in a room temperature are for 20 minutes.
3. While your gelatin is sitting beat your heavy cream with apricot preserves until you have a soft cream. Continuing add your sour cream and sugar into a pot and mix. Place your pot on a stove and heat it up until it starts boiling on a medium heat. Afterward add your gelatin mixture to the sour cream and mix well with a spatula. Turn the stove on again and bring it to a boiling point with the gelatin. Pour your gelatin mixture into another cake form and place it into a cold area.
4. Mix apricot preserves with boiling hot water. Take the cake that you baked earlier and cut it into 3 different layers. Soak each cake layer with your apricot preserves mixture, next add cream using a spatula. Sprinkle your crushed walnuts on top of the cream.
5. After, add your gelatin layer (Birds Milk) on top of the walnuts. Add another layer and add your cream and crushed wall nuts. On top add your meringue and your last cake layer. Using a spatula add cream to your top and sides.
6. Last but not least add one layer of cool whip to the sides and top using a spatula. Decorate and enjoy!

3.5.3208