In 1978, the popular candy was transformed into a cake by Vladimir Guralnik in Moscow's Praga Restaurant. This was a light sponge cake filled with an airy soufflé and topped with chocolate glaze. A distinct feature of the Russian recipe is the usage of agar-agar instead of gelatin as a thickening agent which withstands the high temperature needed to reach the optimum soufflé consistency. The recipe was quickly copied by other restaurants in Moscow, such as Moskva, Budapesht, and Ukraina. In the 1980s, a special factory for "ptichye moloko" cakes was built in the Novye Cheryomushky district in the south of Moscow. Both the cake and the candy versions of "ptichye moloko" are widely available to this date in supermarkets and specialty stores all over Russia.