Bird’s milk reminds me of sweets that are typical for Poland. So far, I have not come across this specific treat in any other country.
My favourite bird’s milk flavour is vanilla. I also like it with a chocolate flavour.
I have recently baked a cake, to which I added bird’s milk – I will soon share its recipe with you.
Before that however, I have another version of bird’s milk cake for you – one having a biscuit base.
No baking. Fast and tasty.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
I also invite you to visit my Instagram: mecooksblog and Facebook: MeCooks
Bon Appetit 🙂
Split the biscuits into two batches. Line a baking mold with one of the batches of biscuits.
Dissolve cherry and the gooseberry jellies separately in boiling water. Cool them down until they start thickening.
Put frozen fruits and water into a pot. Boil over medium heat for 10 minutes. Blend. Add the gelatin to the mass while it’s still hot. Mix thoroughly. Split the can of condensed milk into two.
Whip one half of the milk with the thickening cherry jelly. Do not whip for too long lest the mass be stiff and difficult to put on the biscuits.
Pour the mixed milk and cherry jelly evenly over the biscuits. Cool for a few minutes in the fridge.
Then, take it out from the fridge and put the thickening forest fruit mixture over it. Put it back in the fridge for another few minutes.
Whip the other half of the milk with the thickening gooseberry jelly. Pour it over the forest fruit mixture.
If you want to have a mosaic pattern, pour the gooseberry mixture over the forest fruits mixture before it is thickened. All you need is a toothpick to draw a few lines across and along and you will make a mosaic. If, on the other hand, you want to get a straight line, make sure that the forest fruit mixture is already firm before pouring the gooseberry jelly over it.
After pouring the gooseberry mixture on the top, layer the remaining biscuits over it. The cake must be chilled for at least one hour in the fridge before serving.
The form I used had a size of 21 by 31 centimetres.
Without the addition of forest fruits the cake is very sweet. I personally do not like these overly sweet cakes. However, if you do, do not add the forest fruits layer.
As for the fruits I used, they were a mix of frozen forest fruits.
Do You like cakes without baking? Check our recipe for Dates and cashew raw vegan cake
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