Armenian Bird's Milk Cake Recipe

In a bowl, mix together the milk, sugar, flour, egg yolk, and vanilla extract. Use a whisk to combine thoroughly and ensure there are no lumps.

Transfer the mixture to a saucepan and cook over low heat while stirring constantly until it thickens. Once thickened, remove it from heat and allow it to cool completely.

In a large bowl, combine the unsalted butter, granulated sugar, and honey. Mix well and then place the bowl over a double boiler.

Allow the butter to melt, then add the baking soda while stirring continuously. The mixture will foam up, so be cautious. Once well combined, remove from heat and let it cool slightly.

Whisk in the eggs one at a time, followed by the all-purpose flour until the batter is smooth. The batter will be thin, so cover it and refrigerate it for at least 30 minutes to firm up.

Preheat your oven to 350°F (180°C). On a floured surface, divide the chilled batter into 6 equal portions.

Roll out each portion onto quality parchment paper, creating thin layers, and bake for about 5-6 minutes. Keep an eye on them to avoid overbaking.

Once baked, stack the hot layers flat under something heavy and even to ensure they remain level.

Spread a generous layer of the custard cream between each of the layers, assembling them to create the cake.

In a saucepan, combine the cocoa powder and granulated sugar. Add the water and heat gently until just boiling, ensuring it doesn’t reach an actual boil.

Remove from heat and stir in the vegetable oil. Let it cool slightly before drizzling over the assembled cake.