Semolina Soufflé Cake (Bird's Milk)

Classic, delicious, Soviet era! Cake Birdʼs milk with semolina is a fragrant, airy soufflé on a soft chocolate sponge cake. No one will even guess that the cream for it is made from semolina! This is how our mothers and grandmothers prepared the famous cake, I suggest you try it too!
cook time: 10h
Gavin Tanner
Semolina Soufflé Cake (Bird's Milk)

Nutrition Facts (per serving)

315
Calories
20g
Fat
30g
Carbs
4g
Protein

Ingredients (10 portions)

For the crust:

Eggs 3 pc
Sugar 180 g
Butter 130 g
Wheat flour 130 g
Cocoa 2 tbsp
Baking powder 2 tsp

For cream:

Semolina 65 g
Milk 500 ml
Butter 300 g
Powdered sugar 180 g
Lemons 2 pc
Vanillin to taste

For the glaze:

Sugar 5 tbsp
Sour cream 3 tbsp
Cocoa 2 tbsp
Butter 1 tbsp

Recipe instructions

Step 1

Step 1
How to make Birdʼs milk cake with semolina? First of all, prepare the ingredients for the crust. Remove the butter from the refrigerator in advance; it should become soft.

Step 2

Step 2
Place the butter in a suitable sized bowl, add sugar and beat until fluffy. Do this with a mixer at high speed.

Step 3

Step 3
Continuing to beat, add the eggs one at a time.

Step 4

Step 4
Beat the egg mixture until smooth.

Step 5

Step 5
Separately, mix the flour with cocoa and baking powder until you get a mixture of a uniform color.

Step 6

Step 6
Sift the resulting mixture through a sieve into the egg mixture.

Step 7

Step 7
Mix all ingredients well until a homogeneous dough is formed.

Step 8

Step 8
Grease a 22 cm baking dish with vegetable oil. I also lined the bottom with baking paper. I grease it too, so the sponge cake comes off easier after baking. Pour the dough into the mold, smooth it out.

Step 9

Step 9
Bake the crust in the oven for about 20-30 minutes at 180°C. Determine the exact temperature and baking time based on your oven. Check readiness with a toothpick. It should come out dry from the middle of the cake. Remove the finished cake from the oven and leave to cool.

Step 10

Step 10
While the cake is baking, start preparing the cream. Prepare the ingredients for the cream. The butter must be removed from the refrigerator in advance so that it becomes soft. Take two small lemons. Or one big one.

Step 11

Step 11
Boil the milk over low heat. Pour semolina into it in a thin stream with constant stirring. Cook, stirring, for about 5 minutes. Do not forget to stir the porridge so that no lumps form in it. Cool the finished porridge.

Step 12

Step 12
Remove the zest from the lemons. Wash them thoroughly with baking soda first.

Step 13

Step 13
And also squeeze the juice out of the lemons. If there are any seeds in the juice, remove them.

Step 14

Step 14
Add the juice to the cooled porridge and stir.

Step 15

Step 15
Take soft butter, powdered sugar and lemon zest. Transfer them to a bowl.

Step 16

Step 16
Beat everything until fluffy.

Step 17

Step 17
Continue whisking, adding semolina porridge spoon by spoon. The cream should become completely homogeneous and smooth.

Step 18

Step 18
Prepare ingredients for glaze.

Step 19

Step 19
Place sugar, cocoa and sour cream in a saucepan and mix everything well. Boil the mixture over low heat until the sugar dissolves, stirring it. Remove from heat and add a piece of butter, stir.

Step 20

Step 20
Now we will assemble the cake. There should be a cake layer at the bottom of the pan. Line the sides of the mold with baking paper. Pour the semolina cream onto the crust. Using a spatula, carefully smooth its surface.

Step 21

Step 21
Pour the cooled chocolate glaze over the cream and smooth it out. Place the cake in the refrigerator for 8 hours. Before serving, remove the paper from the cake and decorate as you wish.

Additional rubrics

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