Bird’s Milk is a confectionary and a cake known and loved all over Eastern Europe. There are different versions and different recipes in every country. As a cake, it’s mostly a white, rich souffle between a thin layer of delicate sponge on the bottom (or two thin layers of sponge) and a chocolate glaze on top. One generation passes recipes to the next for decades now. As the name suggests, it’s a delicacy compared to something from a fairy tale.
This recipe is based on me Japanese soufflé cheesecake, which is also known as “cotton” cheesecake. Very popular in Asian countries for its texture — fluffy and velvety creamy at the same time — it is getting more and more known in the U.S. Just like regular cheesecakes, this souffle cheesecake can be flavored with vegetable and fruit purees. This pumpkin cheesecake is as soft and creamy as a mousse, with delicate flavors of honey and pumpkin.
Lviv syrnyk is the most popular dessert in Western Ukraine. It is a Ukrainian cuisine treasure and existed way before its worldwide popular counterpart Japanese souffle cheesecake. Both of them belong to the same category of desserts — light, fluffy, dreamy, and amazing with hot bitter drinks like black coffee and tea. Unlike Japanese cheesecake, Lviv Syrnyk is made with real homemade cheese with high-fat content. It is flavored with fresh lemon zest and juice and glazed with chocolate.