Bird's milk cake with lemon cream
10 servings
80 minutes
The 'Bird's Milk' cake with lemon cream is an exquisite dessert combining airy sponge layers and a delicate semolina cream with citrus notes. This recipe has roots in classic European pastry traditions where the lightness of texture plays an important role. The lemon cream adds a refreshing tang to the cake, perfectly contrasting with the rich chocolate coating. Such a dessert will adorn any celebration, highlighting the refined taste of guests. It is especially good in the summer season when citrus aromas are most sought after. Each spoonful of this treat offers enjoyment through its softness, sweetness, and slight acidity, making it a favorite delicacy for dessert lovers.
1
Preheat the oven to 180 degrees.
2
Mix 130 grams of melted butter with 1 cup of sugar. Add eggs one by one and gradually add flour with baking soda. Knead the dough and divide it into 2 equal parts. Set one part aside and add cocoa to the other.
- Butter: 430 g
- Sugar: 2 glasss
- Chicken egg: 4 pieces
- Wheat flour: 1 glass
- Baking soda reacted with acid: 1 teaspoon
- Cocoa powder: 3 tablespoons
3
Bake 2 layers for 30 minutes each.
4
To prepare the cream, cook semolina porridge in milk. Grate the lemons with the peel on a fine grater and mix with the cooled porridge. While whisking, gradually add softened butter and sugar. Place the finished cream in the refrigerator for 20 minutes.
- Semolina: 3 tablespoons
- Milk: 2 glasss
- Lemon: 2 pieces
- Butter: 430 g
- Sugar: 2 glasss
5
Layer the cakes with cream, placing the dark cake at the bottom and the light one on top.
6
Cover the top and sides of the cake with melted chocolate.
- Dark chocolate: 100 g
7
Put the cake in the fridge for 2 hours.
