Bird’s Milk Cake Soufflé (Print Version)

Light layers with creamy soufflé and a rich chocolate glaze, perfect for special occasions or gatherings.

# Ingredients:

→ Sponge Cake

01 - 3 large eggs
02 - 1/2 cup granulated sugar
03 - 1/2 cup all-purpose flour

→ Soufflé Cream Layer

04 - 2 pounds sour cream
05 - 1 1/2 cups granulated sugar
06 - 15 ounces sweetened condensed milk
07 - 1/2 cup whole milk
08 - 4 packets unflavored gelatin
09 - 1/2 cup unsalted butter

→ Ganache Topping

10 - 1 cup semi-sweet chocolate chips
11 - 1 cup heavy cream

→ Assembly and Soaking

12 - 1/2 cup whole milk, boiling
13 - 4 tablespoons granulated sugar
14 - 2/3 cup whipped topping (e.g., Cool Whip)

# Steps:

01 - Beat eggs and 1/2 cup sugar in a mixer on medium-high speed until pale and tripled in volume, about 10 minutes. Gently fold in flour until just combined.
02 - Divide batter evenly between two greased 9-inch round cake pans. Bake at 350°F (177°C) for 18–22 minutes or until a tester comes out clean. Let cakes cool completely, then slice each horizontally to make four thin layers.
03 - Place one cake layer into each 9-inch springform or cake pan. Mix 1/2 cup boiling milk with 4 tablespoons sugar until dissolved. Brush the mixture over each base layer to soak. Spread 1/3 cup whipped topping evenly over each soaked layer.
04 - Beat sour cream with 1 1/2 cups sugar on medium-high until fluffy, about 15 minutes. Add condensed milk and continue to beat until smooth.
05 - In a saucepan, sprinkle gelatin over 1/2 cup milk. Allow to bloom for 5 minutes, then heat gently until dissolved. Add butter and whisk until melted and the mixture is smooth. Slowly blend the gelatin mixture into the sour cream blend until fully combined.
06 - Divide the soufflé cream equally over the two prepared base layers. Gently spread to the edges and cover with remaining cake layers. Refrigerate each assembled cake for 3–4 hours until fully set.
07 - Heat 1 cup heavy cream until steaming but not boiling. Pour hot cream over chocolate chips in a bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
08 - Pour ganache evenly over the chilled cakes. Refrigerate for at least 1 hour until the ganache is set.
09 - Carefully remove cakes from pans. Slice and serve chilled, showcasing layers of light sponge, creamy soufflé, and chocolate ganache.

# Notes:

01 - For a cleaner cut, use a warm knife to slice through the chilled layers.

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