Posts Tagged ‘desert’

Ptichie Moloko (Birds’ Milk Cake)

Posted: February 24, 2018 in Recipes
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For the sponge cake base:

3 Large eggs
1/2 cup of sugar
1/2 teaspoon of baking powder
1/2 cup of unbleached all purpose flour

For the Birds Milk:

1 cup water
2 teaspoons of agar agar
4 cups of powdered sugar
1/4 teaspoon of dry vanilla
3 egg whites (room temperature)
3 ounces of lemon flavored jello
2 Tablespoon of water

Butter Cream:

1/2 cup sugar
3 Tablespoons of milk (I used 2%)
3 egg yolks from large eggs
1/2 cup of unsalted butter (1 stick) Softened


1 cup of chocolate chips
1/2 cup of heavy whipping cream (see recipe below)


Pre heat your oven to 350F.
Butter up a 9″ round cake form.
In a stand mixer beat together 3 Large eggs and 1/2 cup of sugar, until pale and well blended.
Lower the speed to the lowest, add in 1/2 teaspoon of baking powder and 1/2 cup of flour.
With the help of a spatula transfer the batter to the prepared cake pan.
Bake for 25 minutes. Set a side to cool down.
Combine a 3oz package of lemon flavored jello with 2 Tablespoons of water. Microwave for 30 seconds. (if you want you could also warm it up on the stove for a healthier way) Set a side till ready to use.
n a stand mixer on high, beat 3 egg whites from large eggs. Add in 1/4 teaspoon of dry vanilla. Keep beating until you will combine the other ingredients together.
On the stove, in a medium sized pot combine 1 cup of water and 2 teaspoons of agar agar on medium heat, bring to a boil.
Add in 4 cups of powdered sugar, whisk together and boil for exactly 6 minutes (no less – no more).  Take off heat and quickly do the next two steps.
Into the the egg whites add the jello mix. Keep mixing.
With the mixer still beating pour in the sugar powder syrup. Mix together for 3 minutes.
n the same size cake pan that you used for the base transfer this birds milk mousse. (mine was 9″ round cake pan)
Refrigerate for 45 minutes. Meanwhile you can make the cream:
On the stove or the microwave bring to a boil 1/2 cup of sugar, 3 Tablespoon of milk and 3 egg yolk from large eggs.
Place in the refrigerator to cool down.
After it completely cools down (30 minutes) beat with 1/2 cup of softened unsalted butter. Using a hand mixer.
Spread the butter cream on the cake base you made first.
Gently take out the bird’s milk mousse from the form and place it on top of the butter cream.
Place it back into the refrigerator until the ganache is ready.
Important! The white bird’s milk mousse needs to be completely cooled down in order to pour the ganache over, otherwise your cake will melt.
Spread the ganache all over the cake.

ganache3 minute Ganache recipe
2 cups of chocolate chips (your favorite)
1 cup of heavy whipping cream


Fill a medium sized pot half way with water.
Bring the water to a boil.
On top of the pot place a heat safe bowl.
To the bowl add 2 cups of chocolate chips and 1 cup of heavy whipping cream.
Stirring occasionally melt all the chocolate chips. Will take 3 minutes.

Keep in refrigerator until ready to serve.


tarteSERVES 8-10   1 HOUR, 30 MINUTES
For the crust
1 stick (4 oz.) unsalted butter, softened
1⁄4 cup plus 2 Tbsp. sugar
2 large egg yolks
1 1⁄4 cups unbleached all-purpose flour
2 tbsp. unsweetened cocoa powder
1⁄4 tsp. kosher salt
Semisweet chocolate ganache filling, for filling
NOTE: For the glossiest ganache, use a semisweet or bittersweet bar (never chips) with 50 to 60 percent cacao (more cacao = grainy texture; less = mild flavor). Stir with a spatula; a whisk can mix in too much air, causing bubbles to form at the tart’s surface as it bakes and cools.

For the toppingsml_tarte
Flaky sea salt
2 tbsp. dark-roasted espresso or coffee beans, finely chopped or crushed
Unsweetened whipped cream, for serving (optional)

In the bowl of a standing mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, cream the butter and sugar on medium speed, scraping down the bowl as needed with a spatula. Beat in the egg yolks, scraping down side of bowl as needed to incorporate.
In a separate medium bowl, sift the flour, cocoa powder, and salt. Beat the flour mixture into the egg mixture on low speed in three batches, stopping as soon as it’s incorporated. Form the dough into a ball with your hands, then flatten it slightly into a disk. Wrap in plastic wrap and chill until slightly more firm, 30 minutes or up to 1 day (if dough is very firm when you remove it, let sit at room temperature for 10 minutes).
Remove the dough and reserve a golf ball-size piece. Place the remainder in the center of a 13×4-inch fluted rectangular tart pan or 9-inch round tart pan with a removable bottom. Press the dough across the bottom and up the sides of the pan to form a very thin (1⁄8-inch) layer, making sure the dough is not too thick in the corners. Dock the bottom of the dough about every 2 inches with the tines of a fork, and place the tart pan on a baking sheet. Freeze until firm, about 10 minutes.
Set a rack in the top third of the oven and preheat to 375°. Bake about 8 minutes; check to see if dough has puffed up, and if so press it back down using a spatula or by poking with a fork (if holes form, you can patch them later with the reserved dough). Bake until set, about 15 minutes more. Remove. While the crust is still hot, gently patch any holes with pieces of the reserved raw dough (the residual heat will fuse them together). Let cool completely in the tart pan. Crust can be made up to 1 day ahead. Once cooled, wrap in plastic wrap.
Quickly pour the chocolate filling into the prepared tart shell set on a baking sheet, tilting the tart pan as needed to help evenly distribute and fill the corners. Bake until the filling is just set but slightly jiggly in the center when the pan is shaken, about 20 minutes.
Remove and let cool 5 minutes. Sprinkle the tart generously with sea salt and lightly with chopped espresso beans if using. Transfer the tart pan to a cooling rack. Let cool completely. Carefully remove the fluted rim, then slice the tart and serve with whipped cream if desired. Tart can be made ahead. Once fully cooled, wrap in plastic wrap. After 1 day, store in the refrigerator.

Popcorn Cake

Posted: March 8, 2017 in Recipes
Tags: ,

3 quarts popped popcorn, remove unpopped kernels
3⁄4 cup butter
1⁄4 cup vegetable oil
1 (16 ounce) bag miniature marshmallows
1 (8 ounce) container roasted unsalted peanuts
1 (16 ounce) bag M&M’s plain chocolate candy (I use orange and black candy corn for Halloween and no nuts.)

Butter a bundt pan.
Melt butter, oil and marshmallows in a large saucepan.
Pour popcorn into a large bowl.
Large roasting pan works for me.
Add nuts and candies.
Pour melted marshmallow mixture over corn, nuts and candies.
Mix well, working quickly.
Press mixture firmly into pan.
Turn cake out immediately onto a large plate.
Let “set” overnight for easy cutting.
You may also use a 13 x 9 x 2 inch buttered pan and leave in pan for cutting.
For Halloween make balls.

Apple Pie Cookies

Posted: January 8, 2017 in Recipes
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1.2-3 Granny Smith apples – you’ll need 4 cups of peeled, cored & ¼ inch diced apples
2.1/3 cup packed brown sugar
3.1 tsp apple pie spice
4.1/2 tsp cinnamon
5.2 Tbsp butter
6.1 Tbsp corn starch
7.1 box pie crust (has 2 crusts in it)
8.Egg wash (1 egg, beaten with a splash of cream)


1.Preheat the oven to 375 and line a baking sheet with parchment paper.
2.Melt the butter in a medium skillet over medium heat. Add the diced apples, apple pie spice, cinnamon and cornstarch. Cook about 3-5 minutes so the apples start to soften and the cornstarch thickens the sauce. Once the apples are almost tender, remove from the heat and let cool to room temperature.
3.Unroll one of the pie crusts and using a rolling pin, roll it out about 1/2 inch larger in diameter. The reason I rolled the first crust larger is because it will be the top crust that needs to enclose the filling completely. Rolling it slightly bigger than the bottom crust will ensure you can seal the dough without stretching it too much and tearing a hole in the dough.
4.Unroll the second crust, then spoon on a tablespoon of the apple filling. Repeat around the whole crust, leaving enough space to seal and cut around each mound of filling. You should be able to fit 10 mounds of filling.
5.Brush the egg wash around the filling and out to the edges using a pastry brush.
6.Place the larger crust over top and gently press down between the mounds of filling.
7.Cut around each of the mounds of filling with a 2 ½ or 3 inch round cutter (I used one with fluted edges because it was pretty, not because it was necessary).
8.Lift up each apple pie cookie and place on the lined baking sheet. Press to completely seal the edges on each one, then crimp the edges with a fork.
9.Brush the tops with the egg wash, then cut slits in the top of each crust for steam to escape.
10.Bake 15-18 minutes, until golden brown.

Makes 10