Ptichye Moloko with Berry Glaze (Bird's Milk Cake)

Preheat your oven to 180°C (350°F). Grease a 20-cm (8-inch) round cake pan and line the bottom with parchment paper.

In a small bowl, whisk together the flour and a pinch of salt. In a large bowl, beat 4 egg yolks with 50 g (1/4 cup) of the sugar until pale and creamy. Gently fold in the flour mixture. In a separate bowl, beat 4 egg whites until soft peaks form, then gradually add 50 g (1/4 cup) of sugar and beat until stiff and glossy. Fold the whites into the yolk mixture in three additions. Spread the batter evenly in the prepared pan.

Bake for 15–18 minutes, or until lightly golden and a toothpick inserteds comes out clean. Let cool completely in the pan.

While the sponge cools, combine the berries and powdered sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture thickens slightly, about 5 minutes. Press through a fine-mesh sieve to remove seeds and solids. Let cool to room temperature; it will thicken further as it cools.

In a small saucepan, mix the milk with the remaining 200 g (1 cup) of sugar. Sprinkle the agar-agar over the surface and let sit for 5 minutes to soften. Then heat over medium, stirring constantly, until the sugar and agar are fully dissolved and the mixture reaches 110°C (230°F) on a candy thermometer – about 5 minutes. Remove from heat.

While the syrup heats, place the remaining 4 egg whites in a large mixing bowl. Beat on medium speed until frothy, then increase to high and beat until stiff peaks form. With the mixer running, slowly pour the hot syrup into the whites in a thin stream. Continue beating until the mixture is thick and glossy and the bowl is cool to the touch, about 5–7 minutes.

Gradually add the softened butter (about 100 g / 1/2 cup) in small pieces, beating continuously, until the mixture is smooth and fully incorporated. The soufflé will deflate slightly but should remain fluffy.

Pour the soufflé mixture over the cooled sponge in the pan. Smooth the top with a spatula. Cover and refrigerate for at least 1 hour, until firm.

Chop the chocolate and place in a heatproof bowl. Heat the cream in a small saucepan until just simmering, then pour over the chocolate. Let stand for 2 minutes, then stir until smooth and glossy.

Carefully remove the cake from the pan and set on a serving plate. Pour the chocolate glaze over the top, letting it drip down the sides. Drizzle the berry glaze over the chocolate and use a toothpick to swirl gently. Refrigerate for 15 minutes to set the glaze. Serve chilled.