“Good food is very often, even most often, simple food.”
Anthony Bourdain

Ptasie_mleczko or Birds Milk Cake Ptasie_mleczko or Birds Milk Cake …my adaptation. With a name as intriguing as that, I quickly jotted it down as my Ukranian friend translated it out of her mothers cookbook in Sydney earlier this month. There is an eternal charm in handwritten recipes of times gone by, this recipe book is from the 1960’s. Neat, and well explained, the recipes all written In Ukrainian, talk to you, explaining each step. The measures are often in glasses from the Old Soviet Union, standardised at 200ml, a measure my sweet friend continues to use as her mother once did.

Ptasie Mleczko (Polish) is a soft chocolate-covered candy filled with soft meringue (or milk soufflé). In Russian it is called ptichye moloko (птичье молоко) and in Romanian lapte de pasăre. All these names literally mean “bird’s milk” or crop milk, a substance somewhat resembling milk, produced by certain birds to feed their young. However, this is not origin of the name; rather, ptasie mleczko is also a Polish idiom meaning “an unobtainable delicacy”. In Poland, Jan Wedel, owner of the E. Wedel Company, developed the first Ptasie mleczko in 1936. Wedel’s inspiration for the name of the confectionery came from his voyages to France, when he asked himself: “What could bring greater happiness to a man who already has everything?” Then he thought: “Maybe only bird milk.”

Ptasie_mleczko or Birds Milk Cake This must be one of the quickest birthday cakes I’ve ever made. And yet another very very delicious one. You can find my coffee take on it at the bottom as Ulyana decided to bake one for us the night before we were due to fly out. No pictures of the cake in Sydney as we were racing against time. I didn’t get too many pictures of the cake I baked here too as coming home after a vacation is always far too busy. It was however tasty as hell!!

Sydney 2015

Sydney 2015 Our trip Down Under was great fun! All trips there always are! Sydney has been one of our fave places to go when possible, and this was our fourth trip. Like every earlier trip, this too was packed and flew by like a heartbeat. This trip was short, just a week ‘long’, but we had a great time. With hosts as good as ours, the days went by driving from mountains to beaches, with great food and drinks thrown in. Mindless banter, endless shopping what with the daughter with us, too much food,  overindulgence … ad before we knew it, time to fly back.

Sydney 2015 We flew in comfortably, sleeping all the way on Cathay Pacific, with a short stopover in HKG. There too the daughter shopped till we dropped for 3 whole hours.Hong Kong Hurriedly dug into some delicious street food, raced back to the hotel, showered and hopped onto the Sydney flight. A long 9 hour flight, some great food, Aussie wines too, Pamela’s book kept me entertained and nostalgic as we landed there into a crisp 4C at 6am. We were really blessed to see great weather the few days we were there.

Blue Mountains, Sydney 2015

Blue Mountains, Sydney 2015We’ve done most of the iconic must see places on the earlier trips covering The Rocks, Opera House, Botanical Gardens, Tiranga Zoo {to date one of my sons fave places}, Butterfly Park, Harbour Bridge, Harry’s original van at Wooloomooloo, the Blue Mountains … and so much more. Yet a visit to the Blue Mountains is a quintessential part of Sydney for us, and that’s where we headed pretty soon. It as a freezing COLD day but we managed to stop by some breathtaking spots, taking in the gift that only nature can offer. Knocks your breath A W A Y!

Blue Mountains, Sydney 2015 We went off piste, little walkways dot the Blue Mountains, each with a signboard telling you how long it takes to get to the destination, level of ease …and more! There’s loads to do. Did I mention stunning beaches? Yes those too!Maroubra Beach, Sydney 2015Beautiful beaches, birds, crabs, shells, nature, left over pizza from the Italian pizzeria from the night before, chilled beer though not as chilly as the cold winds, great company … couldn’t have asked for more.Maroubra Beach, Sydney 2015 Of course I shopped some too. It’s always good to know the ‘right’ people, who in turn know the right places…and a Sunday morning market later, I was back a happy camper. There was loads I could have gladly bought to ‘prop’ up the blog, but sense had to prevail. It was a struggle I tell you!Food Prop shopping, Sydney

Food prop shopping Sydney 2015No trip to Sydney for me is complete without a visit to Victoria’s Basement. Though short on time, we did a quick walk through, a near impossible task in itself given the treasure trove you can find under a roof! I shopped a wee bit more here and there, constantly thinking of how much I could stuff back into suitcases. You know! Oh the choices we have to make!

Sydney 2015With travel comes food, and most good memories are tied to taste! Knowing the right folk is great! It’s satiating to explore a country through it’s cuisine, and then comes the added bonus of exploring the flavours they brought from their native lands. So we were spoilt. Ukranian cusine filled our days alongside Aussie quintessential. Gourmet sausages on the barbeque that made the tastiest hotdogs, slow cooked {read dropping off the bone good} lamb-shanks with chickpeas and spinach, Caesar salad galore, smoked Polish sausages and cold cuts, Ukranian potato latkes with garlic and sour cream, artisan pizzas, more Aussie reds, red wine too, pancakes for breakfast with whipped cream and local preserves, cheese in every avatar to die, then more local artisanal unripened cheese as if that was not enough …Ptasie_mleczko or Birds Milk Cake Sweet stuff too, though no pictures. Fresh cherry strudel, macadamia and caramel ice cream, divine coffee gelato, berry gelato too, and then of course this beautiful Birds Milk Cake flavoured with the organic lemon from the yard the night before we flew out. I dreamt of the cake as I slept on the flight back home. I knew I just had to make one soon, my pet flavours dancing in my head.

Ptasie_mleczko or Birds Milk Cake That’s just what I did the next day for the son’s birthday. As we melted into a sizzling North Indian summer at 45C, desperately trying to hang on to memories of 12C, the crisp and beautiful Aussie winter we left behind, Ihit baking mode. This cake bridged the gap beautifully, and that is what good food & travel is all about. Makes you come full circle, flavours and memories sharing a plateful! What a delightful {and delicious} journey this food business is!

Recipe: Ptasie_mleczko or Birds Milk Cake
your picture

Summary: Ptasie_mleczko or Birds Milk Cake finds it’s roots possibly in the Old Soviet Union. A preparation for the light as air filling quite as intriguing as the name ‘birds milk’, it’s a moist and delicious cake that takes well to added flavours. Make ahead and chill for the flavours to mature. It tastes wonedrful as a fresh tray bake as originally intended to be too. Serves 8

Prep Time: 30 minutes
Total Time: 1 hour {plus cooling and chilling}

  • Cake
  • 130g butter
  • 200ml / 1 glass brown vanilla sugar
  • 3 eggs
  • 1 tsp pure vanilla extract
  • 200ml / 1 glass all purpose flour
  • 1/2 tsp baking powder
  • 2 tbsp cocoa powder
  • Filling
  • 150g butter
  • 400ml / 2 glasses milk
  • 100ml/ 1/2 glass sugar
  • 3 tbsp semolina /suji
  • 2tbsp instant coffee
  • 1 tbsp Kahlua {optional}
  • Topping
  • 50g dark couverture chocolate
  • 100ml low fat cream
  • 1 tbsp honey
  • White chocolate shavings to garnish


  1. Cake
  2. Preheat the oven to 180C. Line 2 X 8″ round baking tins with parchment paper.
  3. Sift together the flour, baking powder, cocoa and salt. Reserve.
  4. Beat the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one by one, ten the vanilla extract.
  5. Slowly fold in the dry mix. Turn batter into tins and bake for approximately 30 minutes until a tester comes out clean. Cool in tins for 15-20 minutes then cool completely on rack.
  6. Filling
  7. Make this while the cake is baking {or a few hours before too}
  8. Place the sugar, semolina, coffee and milk in a heavy bottom pan. Stir over low heat until the mixture thickens. Leave to cool completely.
  9. When the cake is ready and cool, make the remaining filling.
  10. Place butter and sugar in a large bowl and beat until smooth and fluffy. Beat in the coffee semolina and Kahlua if using.
  11. Assemble
  12. Place one layer on serving platter and keep in place with an 8″ dessert ring. ladle over half the filling and top with second layer. Top with remaining filling, cover and refrigerate for a few hours {or overnight} for flavours to mature.
  13. Take the ring off gently, top with chocolate ganache {recipe follows} and white chocolate shavings.
  14. Chocolate Ganache
  15. Place ingredients in a heat proof bowl and microwave 1 minute at a time until the chocolate has almost melted. Stir until smooth and glossy. Cool to room temperature before use.

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“In today’s world, when many of yesterday’s fashionable habits are today’s misdemeanors, we should rejoice that a chocolate dessert can bring so much innocent pleasure.”
Marcel Desaulniers

hocolate Cake with Dulce de Leche 1Chocolate Cake with Dulce de Leche … a sweet beginning to 2014. Always fun to end a year decadently {Dark Chocolate Kumquat Amaranth Mousse Cakes}, and begin the next one on a clean slate. As in my case, maybe with a dose of some more decadence? Actually, it’s more of a ritual because the daughter was born on the 2nd of Jan. Every year begins with a baking frenzy, and of late, chocolate is being demanded more than ever before!

Chocolate Cake with Dulce de Leche It was more frenzied when she was young as there had to be cookies, brownies, dips too. The works! As they grow up, the pressure here falls … increases everywhere else I have to add! This year was the big 18 and most of her day went with friends as expected. For me, it was a situation which reminded me of Driving Ms Daisy … I drove her up and down all day long! Since I love driving, I cannot complain!

Chocolate Cake with Dulce de Leche The previous day was busier than I could manage. The cake became a rushed affair. I did have this fancy fondant cake in mind, the colours that she would have loved, with stuff on top which might have knocked her breath away etc… that remained in my dreams! Instead, between racing around like a headless chicken for two whole days, I threw in one genoise after another. Cakes baked, frosting was the next challenge. Thankfully I had a tin of dulce de leche made from an earlier batch when I did this Banoffee Pie.

Dulce de leche,” meaning candy of milk or milk jelly in Spanish, is a rich and decadent sauce or syrup, similar in flavor to caramel. Unlike caramel, however, which is made by heating sugar, dulce de leche is prepared by heating sweetened condensed milk. Dulce de leche is especially common in the desserts of various South American countries, including Argentina and Uruguay.

Chocolate Cake with Dulce de Leche Might work I thought. Well it had to because I had cut it too fine. While she had a friend over to ring in her birthday at midnight, the poor mother stood in freezing January temperatures trying desperately to fill a chocolate genoise with a hair brained ‘toffee inspired‘ filling idea. Fast approaching the Cinderella hour, I ended up using an adjustable dessert ring  {one of my best buys in Sydney many years ago} and gelatin to stabilize the filling.
Chocolate Cake with Dulce de Leche Thankfully it turned out fine and ‘set‘ overnight, else I might have wept copious tears. Chocolate and toffee are a wonderful combination. With less than an hour in hand, I did a quick dark chocolate ganache to frost the cake, and made some shards to garnish. There was just enough time to give it a dusting of powdered sugar, take a few snaps …

Chocolate Cake with Dulce de Leche … and the rest is history! I didn’t get any shots of a slice as the cake went pretty quick after the 18 year old did the honours. I am however sure I will make this again soon. Maybe as soon as I get those cans of condensed milk into the pressure cooker again!

[print_this]Recipe: Chocolate Cake with Dulce de Leche your picture

Summary: Chocolate and toffee are a pairing made in Dulce de leche heaven. This Chocolate Cake with Dulce de Leche makes a fab special occasion cake. It needs a little advance planning though, like all good things in life do!

Prep Time: 15 minutes Total Time: 2.5 hours plus setting time Ingredients:

  • Chocolate Genoise Cake {x 2; I made 2 cakes and cut them horizontally each to get 4 layers}
  • 4 eggs
  • 90g granulated vanilla sugar
  • 1 tsp pure vanilla extract
  • 50g all-purpose flour
  • 45g dark cocoa powder
  •  20g butter, melted
  • Filling 
  • 3/4 thick portion dulce de leche from 1 tin condensed milk
  • 500ml low fat cream, chilled
  • 2 tsp gelatin powder
  • Frosting
  • 200g dark couverture chocolate
  • 200g low fat cream
  • 25g honey
  • Dulce de leche sauce
  • Remaining dulce de leche 1/4 portion from above
  • 15g salted butter
  • 100g low fat cream {or as required for pouring consistency}


  1. Chocolate Genoise Cake {I made 2}
  2. Preheat the oven to 180C. Line, grease & flour 2 X 8-inch round cake pan.
  3. Sift the flour and cocoa together three times; reserve.
  4. Bring some water to a boil in a large pan & reduce to simmer. Place eggs, vanilla & sugar in a large bowl. Place over pan of simmering water, and beat constantly until tripled in volume.
  5. Take off heat and continue to beat for another 3-4 minutes until the mixture cools a bit.
  6. Sift about one-third of the flour and cocoa over the whipped eggs. Use a rubber spatula to fold in the mixture-quickly but gently-until combined. Fold in half the remaining flour and cocoa, then fold in the rest.
  7. Scoop about 1 cup of the batter into the bowl with the melted butter and fold together until completely combined. Use the large rubber spatula to fold the butter mixture completely into the remaining batter. Turn the batter into the prepared pan and level with a spatula.
  8. Bake until the cake beginning to shrink slightly around the edges and the top springs back when pressed with your finger, about 40 minutes. Cool the cake completely in the pan on a rack. Cut horizontally into 2.
  9. Repeat for second cake. Total 2 cakes and 4 layers.
  10. Filling
  11. Mix 50ml cream and gelatin in a bowl. Keep over simmering water to dissolve. Mix well.
  12. Whisk in 100 ml low fat cream into the 3/4 portion of the dulce de leche to loosen it
  13. Beat the remaining cream to medium stiff peaks. Fold in the dulce de leche mixture gently, followed by the gelatin.
  14. Assemble
  15. Place 1 layer of genoise on serving platter and place adjustable dessert ring around it. Top with 1/3 of the filling. {If the cake is dry, brush it with a simple sugar syrup first {1/3 cup sugar + 1/4 cup water + 1 tbsp liqueur if you like}
  16. Repeat with the next few layers and cover and allow to set overnight.
  17. Frosting
  18. Dark chocolate ganache
  19. Place chocolate and cream in a heat proof bowl. Microwave for 1 minute at a time. Stir and repeat as necessary. Once the chocolate has melted, add the honey and whisk well to combine until glossy and smooth. Cool before using.
  20. Unmold the cake and give it a slight crumb coat with a little ganache. Set in the fridge for 30 minutes, then use the remaining ganache to frost the cake.
  21. Dulce de leche sauce
  22. While the ganache is setting, gently simmer the ingredients in a heavy bottom small saucepan. {Begin with half the cream and add as required. The amount will depend on how thick the dulce de leche is. Mine was considerably thick}
  23. Reserve in serving jug and cool until the ganache sets.
  24. Pour along the sides of the cake, allowing drips over the sides.
  25. Finish
  26. Finish the border with dark chocolate shards and a dusting of powdered sugar.


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“Laughter and tears are both responses to frustration and exhaustion. I myself prefer to laugh, since there is less cleaning up to do afterward”
Kurt Vonnegut

Ombre ... Almond Layered Cream CakeHappy New Year with an Ombre Almond Layered Cream Cake. Sorry I haven’t made an appearance yet. The beginning of the year is always BUSY! Call it bad planning, but the elder teen was born on the 2nd of Jan 17 years ago. In this absolutely freezing cold, where the temperature dips and the power trips, I’ve been baking birthday cakes every 1st January for the past 16 years.

Ombre ... Almond Layered Cream Cake 2We’ve broken ‘cold‘ records for the past 45 years this January. With a country not planned with central heating, we are surviving in ice boxes at 0.7 C temperatures. Absolutely bone chilling here these days. It’s one thing to shiver; another to shiver and bake!! Must be a glutton for punishment as I shiver through the process every year. I made an ombre cake a while ago for a dear friends birthday. It was TALL with many shades of pink. How the daughter whined! “You never make tall cakes in shades of pink for me”, “Why have I never got one like this”, “I WANT pink for my birthday”.

Ombre ... Almond Layered Cream Cake 3Then I saw this beautiful piece of art at BS in the Kitchen. Stunning and inspiring. I set off to replicate it but this January has been tougher than ever. Bitterly cold, power cuts galore … and if I may be allowed some more whining, cream that refused to oblige! I got down to whipping the low fat cream thrice … every single time we had a power cut. It usually obliges. Not this time though. I almost wept.

Ombre ... Almond Layered Cream Cake I should have made a buttercream; really should have. We don’t particularly love buttercream at home, so I decided to innovate. Lesson learnt: roses are made from firmer stuff i.e. buttercream! In sheer desperation, I began piping my frosting which was good enough to pipe roses on top, but played slip sliding roses on the walls of the cake. Thank heavens for lace collars. When all else fails, it seems to salvage the situation somewhat.

Ombre ... Almond Layered Cream CakeThe cake tasted great and the birthday teen loved it to bits, pink and all. It got over really quick. In all the running around that day, I never did manage a proper picture before it was cut. It was worth the heartache though, well worth it!

[print_this]Recipe: Almond Layered Cream Cake 
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Summary: A light almond flavoured sponge sandwiched and frosted with an equally light almond whipped buttercream. Inspired from here. Serves 8

Prep Time: 15 minutes
Total Time: 40 minutes

  • Sponge X 2 {to make 4 round cakes. Each portion makes 2 X 7″ cakes}
  • 4 eggs
  • 110g raw sugar {or powdered}
  • 1 vanilla bean, scraped
  • 4 drops almond extract
  • 80g plain flour
  • 25g almond meal
  • 1tsp baking powder
  • 1/2 tsp salt
  • 2 tsp light olive oil
  • Pink colour
  • Filling and frosting
  • 100g unsalted butter, room temperature
  • 400g low fat cream, chilled
  • 150-200g icing sugar {adjust according to taste}
  • Few drops almond extract


  1. Sponge {each portion of batter makes 2 cakes}
  2. Line the bottoms and sides of 2 7″ round tin. Preheat oven to 180C.
  3. Sift the flour, almond meal, baking powder and salt together. Reserve.
  4. Beat the eggs and sugar over simmering water on high speed for about 10 minutes until the mixtures becomes thick and mousse like, tripling in quantity {Thermomix, Speed 4, Butterfly insert, 37C, 10 minutes or more}
  5. Take off water, add vanilla bean almond extract and continue beating for 3-4 minutes until it cools down a bit. {Thermomix, Speed 4, Butterfly insert, 3-4 minutes}
  6. Gently fold in the flour mixture in 3-4 goes. {Thermomix, Reverse Speed 2}, followed by the olive oil.
  7. Divide batter into two {approximately 200-210g per portion}.
  8. Pour one plain white portion into tin nbr 1. Add 2 drops of pink to the next. Repeat for another portion of batter but increase the amount of pink in the next two. You could use a drop of purple additionally in the 4th portion to get a darker hue.
  9. Bake for 30-35 minutes until the sponge springs back when touched lightly, or a tester comes out clean. {Don’t overbake els the sponges will get dry}
  10. Cool on rack for 5 minutes, remove from tin and cool completely.
  11. Filling and frosting
  12. Whip the cream and sugar to medium peaks. Add the butter and almond extract and whip until light and fluffy. {You cannot pipe roses with this}
  13. Sandwich the layers with this, then frost the top and sides with remaining cream. Pipe rosettes on top if desired.
  14. Chill for 2-3 hours for flavours to mature.


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