Classic birds milk cake with sponge layers, sour cream mousse, and chocolate ganache.

Scale

Cake:

3 eggs

1/2 cup sugar

1/2 cup flour

2/3 cup Cool Whip, (divided)

1/2 cup boiling milk, (or water dissolved with 4 TBSP sugar)

Sour Cream Mousse:

2 lbs Sour Cream, Daisy Brand

1 1/2 cups sugar

15 oz sweetened condensed milk

1/1 cup milk

4 packets Knox Gelatine

1 stick butter, unsalted

Ganache:

1 cup semi-sweet chocolate chips

1 cup heavy cream

1. Beat eggs and sugar until pale and thick (10 minutes.)

2. Whisk in flour moving in one direction and pour into greased and floured 9-inch pan.

3. Bake at 350° until done and cool completely.

4. Slice cake in half; place layers in two 9-inch springform pans.

5. Soak layers with milk mixture and spread 1/3 cup Cool Whip on each.

6. Beat sour cream and sugar for 15 minutes.

7. Add condensed milk and beat 5 more minutes.

8. Whisk gelatin and milk in saucepan until boiling.

9. Add butter; whisk to melt.

10. Slowly beat mixture into sour cream mixture for 2 minutes.

11. Divide mousse between pans and chill 3–4 hours.

12. Microwave cream until boiling; pour over chocolate chips.

13. Whisk to form ganache and cool.

14. Pour ganache evenly over both cakes and refrigerate until set.

Chill cake overnight for the best texture.

Use plain gelatin to maintain classic flavor.