I’ve already presented my recipe for bird’s milk without baking – time for showing you another version, bird’s milk on a sponge cake.
This time I did not prepare the bird’s milk mixture and did not fill the sponge cake with it.
I made a cream based on whipped cream and mascarpone cheese and I put pieces of bird’s milk chocolate in it.
The sponge cake turned out to be very fluffy and light and combined ideally with the cream.
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Sponge cake: Separate the egg whites from the yolks. Pour the egg whites into a bowl and add a pinch of salt. Whip until stiff. Then, add a tablespoon of caster sugar, and in the meantime, carry on whisking.
Sieve flour through a sieve and combine it with baking powder. Mix the yolks with a spoon to break them.
Add small amounts of flour and the egg yolks to the stiff egg whites, while stirring gently with a spoon.
Pour the mixture into the baking tin previously lined with baking paper. Bake at 170 degrees Celsius for 30 minutes.
Cream mixture: Whisk whipped cream until half-stiff. Add caster sugar, vanilla extract and mascarpone. Whisk until the mixture is thick enough (not for too long otherwise you’ll just end up making butter). Add chunks of bird’s milk chocolate and mix them together.
Assembling the cake: Cut a sponge cake across. Spread the cream mixture over the bottom half and cover with the top. Afterwards, you can decorate the cake with some chocolate.
The baking tin I used was rectangular and had dimensions of 21 by 31 centimetres.
As for the birds’s milk chocolate, I went for vanilla flavour but there are a lot of other options.
Do you like bird’s milk sweets? If yes, then try our recipe for Bird’s milk cake on biscuits.
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