Effortless Bird's Milk Cake (Print Version)

# Ingredients:

→ Cake

01 - 1/2 cup sugar
02 - 3 eggs
03 - 1/2 cup flour
04 - 1/2 cup hot milk (or water mixed with 4 tablespoons of sugar)
05 - 2/3 cup Cool Whip (split into two portions)

→ Sour Cream Mousse

06 - 15 oz sweetened condensed milk
07 - 1 1/2 cups sugar
08 - 2 lbs Daisy Sour Cream
09 - 1 stick unsalted butter
10 - 4 packets Knox Gelatine
11 - 1/2 cup milk

→ Ganache

12 - 1 cup heavy cream
13 - 1 cup chocolate chips (semi-sweet)

# Instructions:

01 - Beat eggs and sugar together until they’re thick and fluffy—this’ll take around 10 minutes. Carefully stir the flour in, moving the spoon just one way to avoid losing air. Grease and dust a 9-inch cake pan, pour the batter in, and bake at 350°F until a pick comes out clean. Let it cool, then cut the cake in half horizontally. Put each layer into its own 9-inch springform pan. Soak the layers with the milk-sugar mixture until they’re nice and moist, then spread 1/3 cup of Cool Whip across each one. If the layers seem flat, no sweat—they’re supposed to be!
02 - Whip the sour cream and sugar all together in a large mixing bowl for 15 minutes straight—it needs the time to get airy. Pour in the condensed milk and keep beating for another 5 minutes until silky smooth. At the same time, heat gelatine and milk in a small pot, stirring, until it’s just about boiling. Drop the butter in and stir nonstop until melted. Take it off the burner and slowly pour this warm mix into your sour cream blend while beating it the whole time for another couple of minutes. It’ll turn liquidy—that's just right! Split it evenly between the two springform pans, then chill in the fridge for 3-4 hours until firm.
03 - After your mousse is set, warm the cream in the microwave until you see small bubbles—don’t let it boil! Pour it over the chocolate chips in a bowl. Leave it alone for a bit, then whisk till smooth and shiny. Let the ganache cool just enough, then pour it evenly across the two cakes. Stick them back in the fridge until the ganache hardens completely.

# Notes:

01 - This fancy Russian treat, called 'Ptichye Moloko' (which means 'Bird’s Milk'), has a mousse that’s soft and jiggly like a marshmallow.
02 - The method makes two cakes, so you can serve one and save the other in the freezer.
03 - Not a fan of Cool Whip? You can skip it—the soft mousse will still hold onto the cake layers just fine.

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