By eatmundo · September 8, 2026
🇷🇺AI-generated imageSame ingredients, elsewhere in the world
17 matchesDishes from other countries' kitchens, made from the same core ingredients as Ptichye Moloko. The percentage is the share of ingredients the two recipes have in common.
Eierkuchen (German Pancakes)In Germany · same ingredients60%
Streuselkuchen (German Crumb Cake)In Germany · same ingredients55%
Churros con Chocolate (Churros with Thick Hot Chocolate)In Spain · same ingredients55%
A classic Soviet-era souffle-like cake known as Bird's Milk. It features a delicate, airy marshmallow-like filling encased in dark chocolate glaze.
According to eatmundo's ingredient comparison, the closest dish to Ptichye Moloko from another cuisine is Eierkuchen (Germany): the two share 60% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Beat 200g butter and 100g sugar until pale and fluffy. Keep at room temperature until needed.
- 2
In a small saucepan, soak 4g agar agar in 150ml milk for 15 minutes. Bring to a boil and boil for 2 minutes, stirring constantly, until the agar is fully dissolved. Stir in 200g sugar and boil for 2 more minutes, stirring, until the syrup thickens slightly. Keep it at a boil until you use it.
- 3
Whisk 2 egg whites until stiff peaks form.
- 4
With the mixer on high speed, pour the boiling-hot milk syrup into the egg whites in a thin stream. Keep whisking for 3 minutes until the meringue is thick, glossy and still warm. The hot syrup partly cooks the whites.
- 5
While the mixture is still warm and fluid, quickly beat in the butter mixture one spoonful at a time until smooth. Work fast, before the agar starts to set below 40°C.
- 6
Immediately pour the mixture into a 20 x 20 cm square mold, smooth the top, and chill for 2 hours until set.
- 7
Melt 150g dark chocolate and pour over the set souffle, cooling again until firm.
Frequently Asked Questions
What is Ptichye Moloko?
Ptichye Moloko, meaning 'Bird's Milk', is a beloved Soviet dessert consisting of a light, fluffy souffle made with egg whites and agar-agar, topped with a rich dark chocolate coating.
Can I use gelatin instead of agar?
Agar-agar is traditional for its firm texture; if using gelatin, you will need a larger amount and it will have a softer mouthfeel.
How should I store it?
Keep it refrigerated in an airtight container to prevent the souffle from drying out or absorbing fridge odors.
Why is it called Bird's Milk?
The name refers to a Greek idiom for something so rare and exquisite that only birds could provide it.
Is the chocolate glaze difficult?
It is straightforward; ensure the souffle is well chilled before pouring the melted chocolate to avoid melting the filling.
🇷🇺AI-generated image
