This post may contain affiliate links. Read my disclosure policy. The Ptichye Moloko recipe  has been the most popular recipe this month and your comments and suggestions helped me develop this new ptichye moloko cake recipe. It’s basically the ptichye moloko (mousse) sandwiched between biskvit cake layers with a light syrup and a very simple creme chantilly frosting. I made this ptichye moloko cake for our church banquet and thanksgiving dinner and everyone loved it. I posted loads of pictures. It’s not as complicated as it looks. I hope you enjoy this cake; just in time for Christmas!

What you will need for Ptichye Moloko Cake:

2 round 9-inch cake pans (1 of which should be a springform pan – see below).

Ingredients for Biskvit Cake Layers:

8 eggs 3/4 cup sugar 1 tsp pure vanilla extract 1 cup all-purpose flour *measured correctly

Ingredients for Ptichye Moloko Layer:

(note: this is 1/2 of the original ptichye moloko recipe)  1 packets unflavored gelatin (7 grams by weight) 1/2 cup milk 1/2 cup sugar 8 oz tub of sour cream 8 oz tub of cool whip, refrigerated (not frozen)

Ingredients for Syrup:

1 can Sprite, 7-UP, or LaCroix with 2 Tbsp sugar (what I used).

Ingredients for Creme Chantilly Frosting:

2 cups (1 pint) Heavy Whipping Cream 3 Tbsp confectioners (powdered) sugar, sifted 3/4 tsp vanilla extract

Ingredients for Chocolate topping:

3/4 cup Semi-sweet chocolate chips

How to Make Biskvit Cake Layers:

  1. Line 2 non-stick cake pans with parchment paper and preheat the Oven to 350 ˚ F.

  2. Separate egg whites from yolks. In a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.

  3. In a bowl of electric mixer beat egg whites on high-speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don’t beat too long or they will become too stiff and won’t blend well

  4. Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don’t mix too much or you will lose volume. The batter should have a fluffy texture

  5. Divide the batter evenly among the two, lined cake pans  and bake 20 minutes until the tops are golden.

  6. As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm

  7. Use a knife to remove rough edges and let cakes cool to room temperature.

  8. Place on of the cake layers into the bottom of a springform pan and pour 1/2 of your soda/syrup over the cake and let it soak in. (You will pour the ptichye moloko over this layer).

How to Make Ptichye Moloko (Mousse) Layer:

  1. In a small sauce pan, combine 1 packets unflavored gelatin with 1/2 cup milk. Whisk together over medium heat. Continue whisking until it just begins to steam, then remove from heat (DON’T BOIL).Set aside to cool.

  2. In the bowl of an electric mixer on medium speed whisk together 1/2 cup sugar, 8 oz tub of sour cream and a 8 oz tub of cool whip until well blended.

  3. With the mixer on, slowly add the warm milk mixture.

  4. Immediately pour over the first biskvit layer inside the prepared baking dish. Smooth the top as evenly as possible. Cover and refrigerate to cool

How to Make Creme Chantilly Frosting:

Freeze your mixing bowl and whisk attachment for 10-15 minutes before beating the cream and keep the heavy whipping cream refrigerated until you are ready to use it.

  1. Whip the heavy cream at high speed until it forms soft peaks (1 minute).

  2. Add the sifted powdered sugar and vanilla and continue whipping at high speed until the cream forms stiff peaks but is still smooth (about 1 minute).

Assembling your Cake:

  1. Place the second cake layer over the ptichye moloko and pour the rest of syrup/soda over the cake layer. Cut around the edges of the cake to loosen in from the springform pan.

  2. Trim the edges of the ptichye moloko to make it even with the cake layers.

  3. Frost the Cake. Even out the cake with a foodscraper (I love this little tool!)

Making the Chocolate topping:

  1. In a small saucepan, over low heat, melt 3/4 cup chocolate chips, stirring constantly until smooth.

  2. Transfer to a ziploc bag and cut a small hole on the tip. Practice a couple of strips on wax paper so your cake doesn’t end up looking like mine (semi-ugly). Transfer the cake to your favorite cake stand. Refrigerate the cake until ready to serve.

I hope you enjoy it! It’s really much easier than it looks.

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