Georgian style Bird's Milk – Tender layer cake
04 August, 2016
Layer lush cakes are integral part of Georgian feasts. Each family has its own recipe of "Napoleon", or "Bird's milk" (Chitis rdze in Georgian). These homemade cakes are completely different from what we are used to in restaurants or luxury European cafes. In many cases, Georgian desserts are an imitation of the French ones, yet there is a big contrast, since Georgian cakes are always rich and hearty, and the portions are relatively bigger.


800 grams of flour
1.5 glasses of sugar
3 tablespoonfuls of honey
100 grams of softened butter
1 teaspoonful of soda slaked by vinegar
1.5 tablespoonfuls of cocoa powder
For hard sauce:
1.5 liters of cream (35%)
250 grams of sugar powder
1 can of condensed milk
a pinch of vanillin
3 packs (125 grams each) of yogurt
200 grams of dark chocolate

To prepare the dough separate the whites from the yolks. The whites are to be put in the mixer and mixed in solid foam. While whisking, sprinkle in sugar, add the yolks and bring the mixture to the splendor and density.
Add honey, melted butter, vinegar, slaked soda, 200 grams of flour and mix it all together.
Place the container with the resulting mass in a water bath and, stirring constantly, prepare for 40 minutes. Then stir the cocoa mass and keep the container on a water bath for another 10 minutes.
Remove from heat, stir in the remaining flour and knead the soft, tender dough.
Divide the dough into 6 pieces and roll them into very thin rectangular layers.
Put each layer to the maximally preheated oven for 5-7 minutes. Later allow them to cool.
For the hard sauce mix the cream in a thick fluffy mass, add powdered sugar, condensed milk, vanilla, yogurt and mix it all with a whisk.
Carefully put the hard sauce on the layers and put them on each other (top cake should also be coated). Melt chocolate on a water bath.
Trim the edges of the layers with a knife to give the cake its shape. Pour the melted chocolate on the cake and serve.

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