Bird's Milk Cake

This a recipe I got from the Lion House International Cookbook. This is a rich, heavenly yummy cake from Russia! You can serve it the day you make it but I love to let it sit in the fridge overnight... it makes it that much yummier!!! It is a little work but oh soo worth it:)
Bird's Milk Cake (Russia)

1/2 cup butter
1 cup sugar
2 Tablespoons honey
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon baking soda

1 1/2 tablespoons flour
1 1/2 tablespoons sugar
1 1/2 cups milk
3/4 teaspoon vanilla
3/4 cup butter
3/4 cup sugar

5 tablespoons sugar
5 tablespoons milk
5 tablespoons cocoa
1/4 cup butter


CAKE: Preheat oven to 350 F. In large saucepan, stir together butter, sugar, honey, eggs and vanilla. Cook on low heat, stirring slowly, until sugar dissovles. Remove from heat and add flour and baking soda. Stir until well mixed. Divide dough into 5 equal parts. Prepare 5 9-inch rounds of parchment/ wax paper by spraying with non-stick spray. Place one of the 5 pieces on each paper round. Roll out to fit round (helps if you let dough cool a bit). Bake 5 min. each. Let cool.

CREAM: Combine flour, 1 1/2 tablespoons sugar, milk and vanilla in medium saucepan. Boil, stirring constantly, until ingredients are smooth and thickened. Remove from heat and let cool. Beat butter and 3/4 cup sugar together until light and fluffy. Add cooled mixture and beat well. Place one layer of cake on platter and spread with cream; top with next and layer and continue spreading cream between layers. DO NOT CREAM TOP.

GONASH: Melt all ingredients except butter in saucepan. Bring to boil and boil until mixture is smooth and dark brown in color. Remove from heat and add butter; stir until melted. Spread on top layer.

Either serve right away or let sit over night in the refrigerator for yumminess! Store any leftovers in fridge.

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