1-Getting started with Ptichye Moloko Cake: Begin by preheating your oven to 350°F (175°C) and lining two cake pans with parchment paper. This sets the stage for a smooth baking process.

2-Separate the 8 eggs into yolks and whites: Beat the yolks with 3/4 cup sugar and 1 teaspoon pure vanilla extract until well blended, then mix in 1 cup all-purpose flour to form the base of your sponge cake. On the other side, whip the egg whites at high speed until they are foamy and have increased in volume, which takes about 3 minutes, but don’t overbeat them.

3-Gently fold the yolk mixture into the egg whites to keep everything fluffy. Divide the batter evenly between the two pans and bake for 20 minutes until they turn golden. Once done, remove the cakes, peel off the parchment while they’re still warm, trim the edges, and let them cool.

4-Assembling the Layers: Place one cake layer in a springform pan and pour half of the syrup made from 1 can (12 oz) lemon-lime soda mixed with 2 tablespoons sugar over it to let it soak in. For the mousse, heat 1 packet unflavored gelatin (7 grams) with 1/2 cup milk over medium heat, whisking until it’s warm and steaming but not boiled, then cool it slightly.

5-In a mixer, blend 1/2 cup sugar, 8 oz sour cream, and 8 oz refrigerated whipped topping, then slowly add the warm gelatin mixture. Pour this over the soaked cake layer, smooth the top, cover it, and refrigerate. For the frosting, whip 2 cups heavy whipping cream until soft peaks form, add 3 tablespoons sifted powdered sugar and 3/4 teaspoon vanilla extract, and whip to stiff peaks.

6-Now, add the second cake layer on top, pour the remaining syrup, loosen the edges, and trim the mousse evenly. Frost the cake with the whipped cream using a spatula, then melt 3/4 cup semi-sweet chocolate chips gently, transfer to a bag, snip a corner, and drizzle over the top. Refrigerate until ready to serve, with preparation taking about 1 hour and 20 minutes including prep and baking.