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No-bake Russian bird’s milk cake
A no-bake Russian dessert made with whipped cream, sour cream, and gelatin, topped with a cocoa layer. Makes one 20 × 30 cm pan.
Save on PinterestRecipe at a glance
- Prep time
- 25 min
- Cook time
- 10 min
- Servings
- 1 pan
- Difficulty
- Easy
Russian bird’s milk cake is a light, fluffy no-bake dessert, often known simply as Russian cake. Its base is whipped cream mixed with sour cream and sugar, then combined with warm milk in which gelatin has been dissolved. The mixture is poured into a greased 20 × 30 cm pan and refrigerated until set.
A cocoa layer set with gelatin goes on top, giving the dessert its characteristic appearance and a slightly bitter flavor.
Ingredients
Topping
1 cup = 250 ml (metric cup)
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Instructions
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Combine 2 packets of gelatin with 1 cup of milk in a small saucepan. Heat gently, whisking constantly, until the gelatin dissolves and the milk is warm. Do not let it boil. Keep the milk warm.
Whip the cream. Grease a 20 × 30 cm pan with oil. In a bowl, thoroughly combine the sugar, sour cream, and whipped cream using a hand whisk.
Stir the warm milk and gelatin into the whipped cream mixture, mix well, and immediately pour into the prepared pan. Cover with aluminum foil and refrigerate until chilled.
For the topping, combine the cocoa powder, sugar, and gelatin in a small saucepan. Add the water and milk and bring to a boil over low heat, stirring constantly. The topping should be smooth.
Spread the topping over the chilled filling and let it set for 1 hour.
Tip: Whip the cream only to soft peaks so it combines smoothly with the sour cream and warm milk, keeping the filling soft and fluffy.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 203 kcal
- Protein
- 5.1 g
- Carbohydrates
- 18 g
- of which sugars
- 17 g
- Fat
- 13 g
- of which saturates
- 8.3 g
- Fiber
- 0.5 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Ruská torta vtáčie mlieko – bez pečenia
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