Birds Milk Cake

Image courtesy of Tolia Astakhisvili.

This layered Bird’s Milk Cake transcends texture. A timeless family recipe of Tolia Astakhishvili, this dessert requires to be baked with precision—the artist eats it carefully, too. “I like to separate all the layers in my mouth and eat slowly,” the Berlin-based artist tells Family Style. “Then the smell becomes a part of the taste, and the taste and the smell become one.” 

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Ingredients

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Dough:

• 5 eggs
• 1 ½ cups of sugar
• 2 tablespoons of honey
• 8 tablespoons of of milk
• 4 cups of flour
• 2 teaspoons of baking soda
• 1 teaspoon of vinegar
• A pinch of ground vanilla 

Cream:

• 4 cups of milk
• 2 cups of flour
• 200 grams (about 1 cup) of butter
• 1 cup of sugar

Glaze:

• 7 tablespoons of milk
• 4 teaspoons of cocoa
• ½ glass of sugar
• 60 grams (about 4 tablespoons) of butter

Instructions

1. Combine eggs, milk, sugar and vanilla in a pot and heat slowly in a hot water bath while stirring.
2. Remove mixture from heat once it starts to bubble.
3. Dissolve baking soda in vinegar and add it to the dough.
4. Gradually work in the flour until the dough is smooth.
5. Knead and divide dough into four equal parts and place them in the refrigerator for 45 minutes.
6. Roll out each portion of dough on a baking sheet with oil and bake for 10 minutes.
7. Bring milk to a boil and add flour slowly while stirring.
8. Let milk and flour mixture cool down then whisk in softened butter and sugar until smooth and creamy.
9. Ensure the cream is well whisked so it blends well with the cake and doesn’t dry out. 
10. In a small pot combine milk, cocoa, sugar and butter.
11. Bring mixture to a slow boil and let simmer until it thicks to a glaze consistency.
12. Assemble the cake with cream between each layer.
13. Once all layers are assembled, pour glaze over the top layer, spreading evenly.
14. Allow the cake to rest overnight to let flavors meld.