Shuffle cake with chocolate “Ptashyne moloko”

Homemade cakes are tasty and not so injurious to health as store-bought desserts. That’s why it is better to bake them yourselves rather than buy them. Today we are going to bake a delicious cocoa cake with chocolate icing.

The cake “Ptashyne moloko” contains a tender soufflé. However the secret of this recipe is that the dessert has a slightly sour taste because of the lemon juice as one of the components. And also the cake differs from the others owing to the cocoa powder added to the biscuit dough.


  • 3 tbsp cocoa powder
  • 1 glass of wheat flour (superior quality)
  • 1 glass of sugar
  • 3 eggs
  • 150 g dairy butter
  • 1 tsp baking powder
  • 1 tbsp table vinegar


  • 250 g dairy butter
  • 1,5glass of sugar or (1glass of powdered sugar)
  • 500 ml milk
  • 4 tbsp semolina
  • 1 lemon

Chocolate icing

  • 3 tbsp cocoa powder
  • 3 tbsp milk
  • 1 tbsp sand sugar
  • 50 g dairy butter


Melt dairy butter in a pan, then add sugar and mix everything. Whip the eggs. Dissolve soda in table vinegar. Combine the prepared ingredients and add the flour gradually. Stir the mass continuously. Knead dough and divide it into two parts. Add cocoa powder to the one of it. Grease the baking sheets with butter and bake two crusts – a light and a dark one.


Combine milk and semolina. Boil the cereal for 2-3 minutes. Do not forget to stir the mass. Cool the semolina. Add lemon juice and rubbed lemon peel. Melt dairy butter and whip it with sugar. Combine the prepared components and beat them by the help of a mixer or a blender. Place soufflé in a fridge for half an hour.

Chocolate icing

Combine milk, cocoa, sugar, soft dairy butter and stir everything. Bring the mixture to boil. Then cool it.

Place a pie shell (light one) on a platter. Grease the crust with the cooked soufflé abundantly. Place above another pie shell (dark one) and also grease it. Pour the cake with chocolate icing. Place it in a fridge for a couple of hours.

Enjoy your meal!

Have you liked the recipe for a cake pigeon’s milk?

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