Bird's Milk Cake

Ingredients

Gelatin 30 g

Sugar 1.2 cups

Cocoa powder 4 tbsp

Milk 1 cup

Sour cream 400 g

Mascarpone cheese 250 g

10% cream 150 ml

For the chocolate layer, pour 10 g of gelatin into a glass of cold water. Let it sit. Mix sugar (4 tbsp) and cocoa powder. When the gelatin has swelled, add the sugar and cocoa. Heat until the gelatin dissolves. Pour into a prepared (greased) mold. Freeze for 20-30 minutes to set.

Pour 20 g of gelatin into 1 glass of cold milk. Let the gelatin swell. Beat the sour cream, mascarpone, light cream, and 1 cup of sugar until thick. Warm the gelatin, which has been swollen in the milk, and pour it into the bowl with the milk mixture, continuing to beat with the mixer until fully combined. Let the mixture cool for about 10 minutes.

Remove the mold with the set chocolate layer from the freezer. Pour the white layer on top. Refrigerate until completely set. Turn the mold over and begin turning it inside out.

Enjoy!