Homemade bird's milk cake

10 servings
3 hours 50 min

First, you need to prepare a detachable cake mold. We wrap it on all sides with cling film to prevent the metal and dairy ingredients from contacting, otherwise the taste will be distorted. The finished dessert will be double-layered. First of all, let's deal with the white layer. Soak sheets of gelatin (or powder) - half of the indicated amount - in half of the milk boiled at room temperature and leave until swollen. After that, melt the resulting mass on a water bath until the grains are completely dissolved, preventing boiling. This can be done with a microwave, warming up the mixture every 30 seconds at medium power with the obligatory stirring. As a rule, the process takes about two minutes. In a deep bowl, mix half the sour cream and cream. Beat everything with a mixer at high speed into a lush foam, gradually adding granulated sugar (half), carefully intervene until the crystals are completely dissolved. It takes 2 minutes to fully mix. Then we reduce the speed by a minimum and pour milk with gelatin, mix for another minute. Pour the white layer into the prepared mold, shake so that all air bubbles come out and the dessert does not contain voids and leave at room temperature to pour the chocolate layer. Chocolate cake is also prepared, adjusted for the fact that in a separate container you need to mix granulated sugar and cocoa. If this is not done, the light powder will scatter in all directions when trying to mix into the mass. Next, also beat the remaining sour cream and cream, pouring chocolate sugar and infusing gelatin milk. Pour the mixture onto a white layer, if it has already frozen, shake and, covered with cling film, send it into the cold for 2-3 hours. Carefully release future cakes from the tin, cut into a sharp thin knife and serve, decorated with shavings of white chocolate. Enjoy your meal!