Russian Bird's Milk Cake

1. Preheat the oven to 180°C conventional or 160°C fan

2. Line a 24 cm springform pan with parchment paper

3. Beat 2 large eggs, 80 g sugar, and a pinch of salt until thick and creamy

4. Whisk together 80 g all-purpose flour and 1 tsp baking powder

5. Gently fold the flour mixture into the egg mixture

6. Pour the batter into the prepared pan

7. Bake for about 25 minutes until a toothpick inserted comes out clean

8. Remove the cake from the oven and let cool in the pan for 10 minutes

9. Release the springform sides, remove the cake, and transfer to a wire rack to cool completely

10. Separate 5 eggs for the filling, placing yolks in one bowl and whites in another

11. Chill the egg whites

12. Beat egg yolks with 150 g sugar until smooth

13. Add 10 g flour and beat until smooth

14. Gradually stir in 200 ml milk

15. Cook the mixture over a double boiler, stirring constantly, until thickened

16. Cover the surface directly with plastic wrap and let cool completely

17. Whip the cooled filling mixture until smooth

18. Add 30 g softened butter and beat for 2 minutes until smooth

19. Soak 1 packet (8 g) gelatin powder in 100 ml cold water for 10 minutes

20. Dissolve the gelatin over low heat in a small saucepan

21. Remove from heat and mix in 2-3 tablespoons of the filling mixture

22. Pour the gelatin mixture back into the remaining filling and stir until combined

23. Beat reserved egg whites with a pinch of salt until stiff peaks form

24. Gently fold egg whites into the filling

25. Pour the filling over the cooled cake base and smooth the top

26. Refrigerate for at least 2 hours until set

27. Melt 100 g milk chocolate and 40 g softened butter together until smooth

28. Pour the glaze over the set filling and spread evenly

29. Refrigerate until the glaze is set, about 1 hour

Notes

1. This classic Russian dessert features an airy sponge cake, a delicious milk cream filling, and a wonderful chocolate glaze