Delightful Bird's Milk Easter Cake Recipe

Start by wiping the mold with alcohol or vodka to ensure it’s clean.

In a mixing bowl, beat the softened unsalted butter with sweetened condensed milk and vanilla paste using a mixer. Once combined, set the mixture aside.

Combine the ingredients for the syrup in a saucepan. Cook over medium heat until the syrup is boiling and bubbling, but be careful not to let it evaporate. Continue cooking until it reaches a temperature of 110 degrees Celsius (230 degrees Fahrenheit).

While the syrup is cooking, whip the egg whites with citric acid until stiff peaks form. Be careful not to over-whip.

Once the syrup is ready, slowly pour it into the whipped meringue. Mix at medium speed for about one minute, or until the mixture cools down to 55-65 degrees Celsius (131-149 degrees Fahrenheit).

Using a spoon or spatula, gently fold the cream into the meringue in several additions. Stop mixing as soon as the last portion of cream is incorporated.

Transfer the mixture into a piping bag and fill the prepared mold evenly.

Put the filled mold in the refrigerator for one hour to allow it to set.

After chilling, carefully unfasten the mold and remove the cake onto a piece of parchment paper.

Allow the cake to sit at room temperature for an additional hour.

Melt the chocolate and mix in the vegetable oil until smooth and well combined.

Place the cake on a wire rack and pour the glaze over the top. Gently tap the rack to help excess glaze drip off.

Quickly remove the cake from the rack, supporting it with a spatula, and transfer it onto parchment paper. Return the cake to the refrigerator to set.

The bird's milk cake can be stored in the refrigerator for up to 72 hours.