I recently caught up with Mari Ova ahead of her pop release, “If I Stay.” I really enjoyed discovering this talented artist from Rotterdam, Netherlands. Her lively, catchy pop music resonated with me as I explored all things Mari Ova. She inspired me to make a Russian Bird’s Milk Cake (Ptichye Moloko) with the recipe later in this feature. But first, let’s get into the artist.
Maria grew up immersed in music. Her mom is a music teacher at a music school, and from an early age, Maria wanted to learn piano. She started playing at five, and during a school talent competition, a teacher suggested she sing as well. She decided to try, even though she’d never sung before, and won. She then moved on to regional and national competitions. People kept telling her she had an exceptional voice, encouraging her to pursue singing seriously. From age ten, she entered many music contests. Maria is originally from Russia, but about seven years ago she moved to the Netherlands to study music. Her musical journey began with piano, and her focus gradually shifted to vocals, which have become her primary instrument. Piano still plays an important role in her creative process—she uses it to write songs and performs with it as part of a band.
As a songwriter, Maria draws inspiration from her friends, personal experiences, and the music she loves. One of her favorite bands is KALEO, which was especially exciting for me because I’m a huge KALEO fan and rarely meet other fans. Their sound is incredible, and their lead vocalist is phenomenal. She’s inspired by Swedish artist Isak Danielson, whose emotional songwriting resonates with her. Sometimes she’ll simply put on random music on Spotify, hear a phrase that catches her attention, and let it spark an entirely new story. That’s similar to how “If I Stay” came together. Maria found herself thinking about the atmosphere of Adele’s “Hello” music video—specifically, the quiet scenes inside the house that reflect on the past. She loved that feeling of nostalgia and emotional reflection. While she was in the studio with her producer, she wanted to capture that same mood and began writing from that emotional space, ultimately creating “If I Stay.”
Looking ahead, Maria has several new singles planned throughout the summer, all leading up to the release of a new EP later this summer in 2026. She explained that each song explores a different chapter of her life and aspects of her identity. Sonically, it’s a major departure from her earlier work. While her previous music leaned more toward alternative rock, this new era embraces a more electronic pop sound. As she continues to build her career, Maria wants to remain an independent artist while touring throughout Europe as much as possible. At the same time, she’d love to secure a publishing agreement that helps get her music in front of the right audience without sacrificing her creative freedom.
One of the most meaningful parts of releasing her music has been connecting with listeners online. As she began sharing the stories behind her songs on Instagram and TikTok, she started receiving heartfelt messages from fans about how her music had affected them. What surprised her most was hearing from so many men. Many of the messages came from men navigating breakups or other difficult moments. Mari admitted she had always assumed women were more likely to openly express those emotions, but hearing from male listeners changed that perspective. She realized that everyone struggles, even if they don’t always show it. Some listeners told her they found answers to questions they had been carrying or simply felt understood by her music. For Mari, that’s what it’s all about.
Maria hopes her songs remind people they’re not alone in whatever they’re facing. While everyone experiences hardship, she wants her music to offer comfort and inspiration, and maybe even help someone find a path forward. More than anything, she hopes listeners find a genuine connection to their own experiences through her songs.
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When it comes to food, Maria tries to avoid anything too spicy. Part of that is personal preference, but it’s also because spicy foods can make her cough, which isn’t ideal for someone who relies on her voice every day. Other than that, she’s pretty adventurous and enjoys just about everything.
One dessert that immediately makes her think of the Netherlands is carrot cake. She told me that whenever you walk into a coffee shop there, you’ll almost always find carrot cake or red velvet cake on display. After spending years in the Netherlands, it’s become one of those nostalgic treats she associates with home.
Daily, Mari keeps things pretty healthy. Breakfast is often sandwiches, but if she has extra time in the morning, she’ll make a warm bowl of porridge, which she says is also great for her voice. Lunch is usually something simple like a salad or sandwich, especially if she’s heading to work or a meeting. Dinner is typically chicken or fish with wholesome ingredients, and coffee is a constant companion throughout the day.
For snacks, she reaches for fruit—especially bananas, which are her favorite, along with oranges and apples. Sometimes she’ll make a simple fruit salad with yogurt when she’s craving something sweet but still healthy. But if she really wants to treat herself? It’s Russian Bird’s Milk Cake (Ptichye Moloko). This classic Russian dessert has a light, airy filling that’s somewhere between a cheesecake and a marshmallow, layered over a soft sponge cake and finished with a rich chocolate ganache. It sounded so unique that I knew I had to make it for this feature. And when else am I going to have the perfect excuse to make a Russian Bird’s Milk Cake? It took me two attempts to get it exactly the way I wanted. The first version just wasn’t quite right, so I started over—and I’m so glad I did.
The finished cake is absolutely beautiful. I topped it with a glossy chocolate ganache, piped a little chocolate buttercream around the edges, added a few edible sugar pearls, and finished everything with a light dusting of edible gold for an elegant touch. The best part is that while it looks like something from a bakery, it’s actually surprisingly approachable to make at home. It’s one of those desserts that feels incredibly special without being overly complicated. I hope you’ll give the recipe a try, and while you’re baking, put on Mari’s latest single, “If I Stay,” along with her other music available on all streaming platforms. Happy baking and happy listening!
Bird’s Milk Cake (Ptichye Moloko)
Ingredients for Cake Layer
- 4 large eggs
- ½ cup pure cane sugar
- ½ cup all-purpose flour
- 1 teaspoon Madagascar vanilla
Ingredients for Bird’s Milk Filling
- 1 cup whole milk
- 1 tablespoon unflavored gelatin (1 packet)
- ½ cup sugar
- 8 oz cream cheese (1 package), softened
- 1 cup heavy cream
- 1 teaspoon Madagascar vanilla
Ingredients for Chocolate Glaze
- 8 oz semi-sweet chocolate
- 1/2 cup heavy cream
- 2 tablespoons butter
Directions
- Preheat the oven to 350°F (175°C).
- Whisk the eggs and sugar together for approximately 5 minutes until the mixture is pale and fluffy.
- Fold in the vanilla and flour.
- Pour the batter into a greased 8-inch round pan, then bake for 18 to 22 minutes. Allow to cool completely.
- Sprinkle the gelatin over ¼ cup of cold milk and let it bloom for 5 minutes. Heat the remaining milk with sugar until warm. Stir in the bloomed gelatin until dissolved. Let it cool to room temperature.
- Whip the cream cheese until it becomes smooth.
- Slowly beat in the milk-gelatin mixture and vanilla.
- Whip heavy cream to stiff peaks and fold it into the mixture.
- Pour the mixture over the cooled cake layer, then chill in the refrigerator for 4–6 hours until it becomes firm.
- Heat cream until steaming.
- Pour over the chocolate and butter. Let sit for 2 minutes, then stir until smooth. Cool slightly, then pour over the chilled filling.
- Refrigerate 30 minutes before serving.
- Feel free to add more decorations if you like. I decorated with chocolate buttercream piping, chocolate pearls, and edible gold glitter.
- Serve and Enjoy!
