Bird's Milk Torte For New Year's Eve | European Bird's Milk Cake - Vanilla Meringue Sponge Cake!

This is a fairly easy cake perfect for special occasions such as Christmas, new year or even birthdays. For as long as I could remember I thought Bird's Milk Cake was a Russian creation until recently I discovered it actually comes from Poland! Anyway, despite it coming from Poland it is sure still popular around Eastern Europe, Russia, Ukraine, Romania and Moldova.

I actually found this recipe in a cookbook and showing this to my uncle he said it was his childhood favourite. I had to try making this at home. I promised my uncle I'd make it three years ago now my lucky day I finally made it. This cake looks pretty impressive but following the steps you'll find out its not as tricky as you may think. Enjoy!


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⬇️⬇️⬇️Recipe: ⬇️⬇️⬇️


Ingredients:
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For sponge cake:
3 eggs
65g sugar
Vanilla extract
65g plain flour
1/2 tsp baking powder
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113g unsalted butter, softened
120ml sweetened condensed milk
23g gelatin (unflavoured) or AGAR
120ml water
275g sugar
3 egg whites
1.5 tsp vanilla extract
1 tbsp (15ml) fresh lemon juice
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120ml double cream
170g dark chocolate
3 tbsp oil
Milk and cocoa is optional but not traditional
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Method:

Preheat oven 180°C. Line a 15 cm or 6 inch round tin with baking paper. Then line a 20cm or 8 inch round springform tin with plastic wrap (this extra tin is for the assembly).

Whisk eggs, sugar, Vanilla till pale and fluffy for about 5 to 7 minutes on medium high speed. Separately, combine flour and baking powder. Sift dry ingredients into egg mixture and gently fold in with a spatula or thin edge metal spoon.

Pour batter into the 15 cm small tin. Bake 15 - 25 minutes till a stick inserted comes out clean of crumbs or batter. Remove from oven. Cool completely and cut in half horizontally.

Now prepare the vanilla meringue: Cream soft butter and condensed milk till well mixed and smooth. In a saucepan add add gelatin / agar and water. Cook over medium heat 2 minutes, starts to simmer. Gradually add in the sugar, cook till comes to boil. Boil 2 minutes.

Place the egg whites in bowl of stand mixer and beat till soft peaks form. Gradually start adding the syrup with gelatin (it should still be hot and cook the eggs). Add vanilla and lemon juice. Beat on high speed 5 minutes till glossy and stiff peaks form.

Add butter and condensed milk mixture in two additions and beat through for another 2 minutes.

Assemble the cake in the 20cm springform tin. Quickly spread 1/2 the meringue onto sponge cake. Top with second half of the cake and add more meringue on top (the remaining). Level off so it's even and straight. Chill in the fridge for 2 - 3 hours.

For glaze melt ingredients as usual together in a saucepan, cool slightly, pour over cake and sides.

Decorate as wished with homemade 2 ingredient meringues and / or nectarine slices and berries. Enjoy!



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