Bird's Milk Cake

Ingredients

• 130 g butter, softened
• 1 cup sugar
• 1 cup flour
• 3 eggs
• 1 teaspoon baking soda
• 1 teaspoon white vinegar, for slaking
• 2 to 3 tablespoons cocoa powder
• 2 cups whole milk
• 4 tablespoons semolina
• 300 g butter, softened, for the cream
• 1 cup sugar, for the cream

Instructions

1. 1
   Beat the softened 130g butter with the sugar until creamy.
2. 2
   Beat in the eggs one at a time.
3. 3
   Slake the baking soda with the vinegar and stir into the batter.
4. 4
   Sift in the flour and cocoa powder and mix until smooth.
5. 5
   Grease and flour two 9-inch round cake pans. Divide the batter evenly between them.
6. 6
   Bake at 350F (175C) for 20 to 25 minutes, until the layers are set and a toothpick inserted in the center comes out clean.
7. 7
   Cool the layers completely before assembling.
8. 8
   Cook a thick semolina porridge with the milk, stirring constantly until it holds its shape. Cool fully.
9. 9
   Beat in 300g butter and the remaining 1 cup sugar until the cream is smooth and fluffy.
10. 10
    Spread the cream between the cooled layers and over the top.
11. 11
    Chill for at least 2 hours before slicing.