Ptichye Moloko was first created as a kind of candy and was originally produced in Vladivostok, in Russia’s far east. In 1968 Ptichye Moloko made its way to Moscow. It became extremely popular, and in 1975 the Krasny Oktyabr (“Red October”) confectionery factory in Moscow started mass production. Even today, you can buy Ptichye Moloko in almost any grocery store or supermarket. In 1978, the candy was transformed into a cake in Moscow’s famous Praga Restaurant.
The creator of this famous cake with the funny name, Vladimir Guralnik, 58, has been a pastry chef at the famous Praga restaurant for 42 years.
Guralnik says the origin of the name is “an old Russian saying about people who live in plenty. The only thing they are lacking is bird’s milk, they say.”
cream base:
2 packets unflavored gelatin
1 cup milk
1 cup sugar
16 oz tub of sour cream
16 oz tub of cool whip, refrigerated (not frozen)
Chocolate topping:
5 tbsp Coco powder, unsweetened
5 tbsp sugar
1 packet unflavored gelatin
5 tbsp milk
1 cup cold water
How to make the cream base:
1. In a small sauce pan, combine 2 packets unflavored gelatin with 1 cup milk.
2. Whisk together over medium heat. Continue whisking until it just begins to steam, remove from heat (DO NOT BOIL).Set aside to cool.
3. Spray an 11×13 glass baking dish with cooking spray (this prevents the jello from sticking to the dish).
4. In the bowl of an electric mixer on medium speed whisk together 1 cup sugar, 16 oz tub of sour cream and a 16 oz tub of cool whip until well blended.
5. With the mixer on, slowly add the warm milk mixture.
6. Immediately pour into the prepared baking dish. Smooth the top as evenly as possible since the chocolate layer is thin. Cover and refrigerate to cool. Now start working on the chocolate topping.
How to make chocolate topping:
1. In a small sauce pan, combine 5 tbsp coco powder, 5 tbsp sugar, 1 packet unflavored gelatin.
2. Whisk in 1 cup cold water and 5 tbsp milk.
3. Place over medium heat and bring to a boil while mixing continuously. If you don’t continue whisking, the chocolate may lump and you have to start over (don’t walk away from the mix). The mix should be smooth and well blended.
4. Set the chocolate mix aside and let it cool for 1 hour.
5. Slowly pour the chocolate portion onto the cream base. Chill in the fridge for at least 5 hours.