Armenian ‘Bird Milk’ Cake

Known for its irresistible taste and creamy texture, this cake will surely bring a smile and a twinkle to your taste buds. Generations in Armenia have passed down Armenian Bird Milk Cake, a culinary masterpiece. The name itself is as whimsical as the cake, evoking images of birds fluttering in the sky and the delicate touch of their feathers. It is relatively unknown why is called that. It has nothing to do with the Soviet bird’s milk. It reminds me of Medovník.

You will need:

for the cream:

250 grams butter
 sugar
1 cup of milk
Vanilla extract
1 ½ tbs flour
1 ½ tbs cornstarch

for the dough:

100 g butter
1 cup flour
2 eggs
2  tbsp honey
½ tsp baking soda
1 tsp baking powder
¼ tsp salt

for coating:

50 g sugar
35 g butter
5 spoons of cocoa
⅓ cup milk

Preparation:

for the cream:

For the cream, mix sugar, cornstarch, flour, butter, Vanilla extract and cold milk in a saucepan. Mix everything and put on medium heat. Boil until thickened, until you see bubbles from the boil. Constant intervention is necessary in order to avoid having lumps. The cream cools down, add butter and whip a white fluffy mass. Set aside to cool to room temperature.

for the dough:

To create the delicious and delicate Armenian Bird’s milk cake, you must bake 5 thin cake layers. This recipe calls for using honey as a sweetener, adding a unique and natural flavour to the cake. To start, preheat your oven to a temperature of 180 °C. While the oven is preheating, gather all the necessary ingredients and ensure they are at room temperature. Begin by combining the dry ingredients in a large mixing bowl. This usually includes butter, flour, baking soda, baking powder, and a pinch of salt. Combine them thoroughly, making sure they are well mixed.

In a separate mixing bowl, add the wet ingredients, which include honey, eggs, and milk. Whisk them together until the mixture is smooth and well blended. Slowly pour the wet ingredients into the dry ingredients while continuing to mix. Using a spatula or whisk, gently mix the two mixtures until there are no lumps. Once the batter is smooth, divide it evenly into 5 separate baking pans. Spread the batter evenly over the baking tins so that they are evenly distributed. Use a spatula to smooth the tops of the dough so that each layer is the same thickness. Place the baking trays in the preheated oven and bake. Keep a close eye on the cakes so they don’t overcook as they should remain moist and tender. The cakes are baked quickly, about 4-5 minutes each. The cakes are ready to be taken out of the oven.

Allow the cake layers to cool completely before removing them from the baking tins. This step is necessary to prevent the layers from breaking or crumbling. Once cooled, carefully transfer each layer to a wire rack or flat surface to cool further. Once the cake layers have cooled.

Preparing Armenian Bird’s milk cake requires some time and effort, as each layer of the cake needs to be carefully assembled and allowed to set before adding the next layer.

for coating:

For glaze, mix sugar, cocoa and milk and put on low fire. When the sugar melts and the mixture becomes homogeneous, add the butter. When the butter has melted, remove from heat. Slightly cool and pour over top the cake with icing. Once the cake is complete, it is typically refrigerated for several hours or overnight to allow the flavours to meld together and the filling to set.
So why not give it a try and indulge in a slice of this decadent treat? You won’t be disappointed.

Blueberry cake can be found here

Honey – slightly warm nature, sweet taste. Tropism – lungs, spleen, large intestine. Effects: strengthens the middle radiator, stops abdominal cramps from emptiness, moisturizes the lungs and intestines

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