No-Bake Bird's Milk Cake

Combine the milk with gelatin (130 ml + 27 g), stir well, and let it bloom.

Whip the cream with powdered sugar and vanilla sugar until stiff peaks form.

Fold in the sour cream and whip until smooth.

Melt the bloomed gelatin (in the microwave or over a double boiler—don't boil).

Pour the gelatin into the cream mixture in a thin stream while continuing to whip.

Transfer the mixture to a 20 cm cake ring and refrigerate until set.

For the glaze: combine 9 g of gelatin with 40 ml of water and let it bloom.

In a saucepan, combine milk, cocoa, and sugar, then gently heat until dissolved (don't boil).

Add the gelatin, stir until completely dissolved, and let it cool.