Delicious Armenian Bird's Cake Recipe

Start by making the cream's custard part. Heat 400 milliliters (13.5 fluid ounces) of milk in a saucepan. Separately, mix 200 milliliters (6.5 fluid ounces) of milk with flour. Gradually add this mixture to the heated milk through a sieve, constantly stirring. Use a whisk to mix until the flour mixture starts boiling and thickens. Once it thickens and begins to boil, remove from heat. Cover with plastic wrap, ensuring it touches the surface, and let it cool completely in a cold place.

Mix all ingredients for the dough, except for the flour and baking soda, in a heatproof bowl. Place the bowl over a pot of simmering water and stir continuously until the ingredients dissolve. Add the baking soda and remove from heat immediately. The mixture will double in size! Let it rest for 15 minutes, then gradually incorporate the flour. Knead the dough and divide it into 7-8 equal parts. Chill in the refrigerator for one hour.

Beat butter at room temperature with sugar until creamy. Gradually incorporate the custard mixture. Add vanilla sugar at the end and mix until smooth.

In a saucepan, combine sugar and cocoa powder. Add milk and stir continuously until the sugar dissolves and bubbles appear. Add butter and cook until the mixture thickens.

Remove the dough from the refrigerator. Roll each piece into a thin sheet on a floured surface, using parchment paper. Pierce the sheets with a fork to ensure even baking. Bake each layer at 180°C (350°F) for about 5 minutes or until golden. Let them cool completely before assembling.

Layer the cake with the prepared cream between each layer. Pour the glaze over the assembled cake. Allow the cake to sit in a cold place for a few hours or overnight for the best flavor infusion.