Cake in the USSR was more than a cake. It was the crown of the feast, the apogee of well-being. Therefore, they put everything and more in it: a lot of biscuit, nuts, jam, cream, from which pink, white and green roses were wrapped on top.
Historically, Russian cuisine is characterized by a very limited use of sweets. On the mass, democratic table, even at the beginning of the 19th century, there were no cakes, creams or soufflés. At the same time, it is impossible to call a Russian dessert meager. The word "dessert" meant jelly, mousses, kissels, puddings, pies, pancakes and fruits - say, baked apples or croutons from white bread with canned fruit. But the cake, as a dessert, was practically not perceived. AT cookbooks could be found, except perhaps a cake made of cookies or cottage cheese. Cake as such did not immediately enter the diet of a Soviet person. Look - in the "Book of Tasty and Healthy Food" in 1939, there are only two mentions of him - "biscuit cake" and " cheese cake". Both of them leave a strange impression of dishes collected from improvised means. But already in the 1953 edition, everything falls into place. There are biscuit, almond, lemon, shortbread, vanilla cakes familiar to us, etc.
So, little by little, elegant desserts conquer the tastes of Russians. And since the mid-50s, the cake in the USSR is an indispensable attribute holiday table. The names alone were worth something: "Napoleon", "Fairy Tale", "Abricotine", "Cornucopia". Soviet cakes were pompous, as if they created an image of a “sweet” socialist life. Needless to say, Soviet cooking was quite successful in creating this feeling. Cake was more than just sweet dessert, he was a kind of symbol of well-being and prosperity. These biscuit products with oil roses have survived to this day. The main thing is to buy them in a trusted place where they honestly make cream from butter, and not from margarine.
Cake "Kyiv"
In 1956, employees of the Kyiv confectionery factory them. Karl Marx Konstantin Petrenko and Nadezhda Chernogor create a Soviet sweet legend - the cake "Kyiv". It consisted of air-nut cakes, in which up to 5 varieties of nuts were used. In addition, pre-fermented proteins were used to prepare the cakes. In the mid-1960s, the technology for the production of "Kyiv" cake was approved by the USSR Ministry of Food Industry. In accordance with that recipe, cashew nuts were included in the composition of the product. It was a rather expensive ingredient, clearly not typical of Soviet cooking. So gradually the cashew in the recipe for the "Kyiv" cake was replaced with hazelnuts. Which will soon be replaced by cheap peanuts. Egg cream (known as Charlotte cream) in this cake in the 70s, at the request of sanitary doctors, was replaced with butter-butter (heavier and richer). And in the late 80s in it (as well as in all other cream cakes) began to add cheap vegetable fats, palm oil, etc. So now it’s unlikely that you will be able to try the same “Kyiv” cake.
"White Night", "Nord", "Aurora", "Leningradsky", "Nevsky"
In the 1970s, a new boom began in the USSR. Cakes are obtained, hunted, brought from business trips to Kyiv and Leningrad, where a more restrained style flourishes. Cafe "Nord" on Nevsky is a landmark place for the city, which has remained so for a hundred years. AT Soviet time a wonderful technologist Viktoria Tatarskaya works here, the creator of cakes and pastries-legends with characteristic Leningrad names: "White Night", "Lunar", "Nord", "Slavyansky", "Aurora", "Sever", "Leningradsky", "Nevsky" , "Lotus". So a simple cake became the hallmark of the city.
"Bird's milk"
In 1978, a group of confectioners led by the head of the confectionery shop of the Moscow restaurant "Prague" Vladimir Mikhailovich Guralnik created a recipe for the "Bird's Milk" cake. And although the cake recipe quickly sold out to restaurants and factories, it was the most delicious in confectionery restaurant"Prague". Since the beginning of the 80s, a queue of buyers has been lining up along the Arbat every day. And it was worth it! Strictly aged recipe ( egg white, condensed milk, agar-agar) and preparation technology; layer air biscuit, airy soufflé and the thinnest layer of chocolate - all this brought the cake a worthy glory. At first, the workshop produced 50-60 cakes a day, but soon production had to be increased to 500 pieces. And the recipe itself was distributed throughout the USSR through Mosrestorantrest.
"Prague"
The history of another well-known cake "Prague" is also connected with the mentioned restaurant. "Prague" was very laborious and not cheap, as it included four types butter cream made using cognac and Chartreuse and Benedictine liqueurs, and the cakes were soaked in rum. In principle, the Soviet "Prague" cake is a variation on the Viennese "Sacher" cake, but in the recipe of the latter, there is no cream.
Waffle cake
The most affordable and cheapest in the USSR were waffle cakes. There was no shortage in them, and they cost 50 kopecks.
"Story"
Another popular decoration of the festive table of Soviet citizens was the “Fairy Tale” cake: a brick-shaped biscuit was decorated with cream hedgehog, stump and mushrooms on top. Such a pleasure cost 1 ruble 90 kopecks.
"Enchantress"
In April 1973, the Cheryomushki confectionery and bakery plant was put into operation. In 1976, on a specialized line of this enterprise, the production of the first in the USSR sponge cake long-term storage"Enchantress".
Withdraw to the USSR new cake to the domestic market was impossible without the approval of the Unified Tasting Council of the USSR Ministry of Food and Trade. This body approved new recipes for Soviet cakes and decided whether the product was worthy to be on the table of the Soviet consumer. At the same time, they strictly followed the ingredients of the recipe - deviation from them was a criminal matter. Butter, real eggs, natural sugar, animal cream... Today we have to figure it out ourselves and try to distinguish the “correct” cake from the outwardly beautiful, but tasteless. The choice of cakes is rich - budget and luxurious, high-calorie and dietary, kefir and fruit. And to check, many turn out to be tasteless or cloyingly sweet. This is probably why in recent years recipes for Soviet cakes have been carefully collected and published on the Internet, in magazines and books. True, then some complain that buying ingredients is more expensive than buying a cake. How else? After all, what we do ourselves and what we buy today in the store are two big differences.
Recall everything: 10 New Year's Soviet dishes
Legendary Soviet appetizers, salads, hot dishes and desserts. These dishes adorned our New Year's table not one decade. Why don't we remember these soulful feasts and prepare unforgettable classics?
A series about the life of the country at the end of the 70s, Leaving Nature, started on Domashny. Frankly, many of us are immersed in nostalgia, remembering how it was. were at that time and their joy. Remember the unforgettable taste of "Kyiv" cake, "Bird's milk" or "Honey cake"? Every Soviet citizen hunted for them, got them on a big pull, stood in endless lines. Culinary expert Vladislav Nosik has prepared 5 legendary cakes from the Land of the Soviets. Classic taste plus a little bit of modern decoration - join us!
Napoleon cake"
Napoleon cake". Photo: site The real "Napoleon" was actually inaccessible to mere mortals. The cake was sold exclusively in those places where the entrance to ordinary Soviet people was ordered. For example, in the legendary culinary at the Moscow Hotel or in the Central restaurant. What was Napoleon? Divine light oil cream, the finest airy puff pastry, and all this splendor melted in your mouth. God knows where the Soviet housewives got the recipe for beer cakes and passed it on from generation to generation, it was delicious, but still not the same.
I found that recipe for a real Napoleon, simplified it a bit and modified it so that I didn’t have to stand at the stove all day, and voila!
NAPOLEON CAKE RECIPE
What do you need:
Dough:
4 tbsp. flour
250 g butter
1 st. sour cream with a fat content of 15–30%
2 eggs
Cream:
3 eggs
1.5 st. Sahara
2-3 sachets of vanilla sugar
4 tbsp. a spoonful of starch (or flour)
1 l cream with 10% fat
200 g butter
How to make Napoleon cake:
Cake pigeon's milk"
The classic "Bird's milk" can now be baked by everyone. Photo: website This grandiose cake was invented in the legendary confectionery at the Praga restaurant on the Arbat in 1980. It seemed that there is nothing easier than baking a simple soufflé at home. But no! The secret of Moscow confectioners was that the delicate, fluffy, airy structure of the Bird's Milk cake was obtained thanks to the overseas ingredient agar-agar. It was impossible to get it, so it remained only to chase a large deficit.
Today, buying agar-agar is not a particular problem, but not everyone will have time to look for an unfamiliar ingredient, and then study and experiment. I offer more affordable recipe with gelatin: I assure you, if you follow the recipe, you will get the same thing - the most delicate "Bird's Milk".
BIRD'S MILK CAKE RECIPE
What do you need:
Biscuit:
100 g butter
100 g sugar
2 eggs
1 st. flour
Souffle:
25 g gelatin
140 ml water
200 g butter
100 g condensed milk
1 teaspoon vanilla sugar
450 g sugar
2 squirrels
a pinch of citric acid
Glaze:
100 g dark chocolate
50 g butter
shredded coconut, cranberries and rosemary for garnish
How to make Bird's Milk Cake:
Honey cake"
The famous honey cake. Photo: site The classic "Medovik" could be bought at a great deal in the famous confectionery next to the Moscow Conservatory. There were a great many recipes for "Honey cake" among the people, but none of them looked like the same real cake.
I managed to get old recipe: 6 puffy honey cakes and sour cream butter cream - a classic of the genre. Some modern decorations plus two secret ingredients, and a luxurious old new "Honey cake" will give you a gamut of rave reviews not only from those who managed to taste this cake in the USSR, but also from those who were born in a completely different time.
CAKE RECIPE "MEDOVIK"
What do you need:
Dough:
2 eggs
1 st. Sahara
a pinch of cloves, cinnamon and nutmeg ( secret ingredient № 1)
3 art. honey spoon
3 art. flour
2 teaspoon of soda (without a slide!)
1 st. a spoonful of vinegar
Cream:
1 st. sour cream with a fat content of at least 20%
1 st. Sahara
1 egg
1 st. a spoonful of rum or cognac (secret ingredient number 2)
200 g butter
Decoration:
gingerbread cookies, tangerines, cinnamon sticks, star anise - optional
How to make honey cake:
Cake "Kyiv"
The same "Kyiv" cake. Photo: thinkstockphotos.com Another legendary Soviet cake that needs no introduction. Sweet tooth from all over the Union came to Kyiv to get this precious deficit. "Kievskiy" was sold in a single confectionery on Khreshchatyk, and those who managed to taste this masterpiece can proudly be called a true gourmet.
The unique recipe for this cake is still under seven seals, but I still managed to get it. Meet the same cake "Kyiv"!
CAKE RECIPE "KIEVSKIY"
What do you need:
Dough:
150 g roasted cashews (no cashews, use hazelnuts or peanuts)
1 st. Sahara
1 sachet of vanilla sugar
45 g flour
4 squirrels room temperature
Cream:
4 yolks
200 g sugar
1 sachet of vanilla sugar
0.5 st. milk
200 g butter
1-2 tsp cognac
1 st. a spoonful of cocoa powder
a handful of cashews, hazelnuts or peanuts, for sprinkling
How to cook the cake "Kyiv":
Cake "Prague"
Epic Soviet cake "Prague". Photo: website This cake of all times and peoples was invented by Vladimir Mikhailovich Guralnik, an outstanding culinary specialist, head of the confectionery shop of the Moscow restaurant of the same name. It is believed that "Prague" is a variation on the theme of the world-famous Viennese cake "Sacher". However, according to our diplomats and a few lucky ones who have been “over the hill”, the Soviet “Prague” was in no way inferior to the Austrian original, or even surpassed it.
For me, this was the easiest cake to make (which is important on New Year's Eve): you need to bake only one cake, cut it and fill it with cream, following classic recipe. I recommend giving the cake a festive look: we improvise on the theme of Christmas trees with toys using cream and confectionery sprinkles. However, traditional version glossy chocolate surface will be no less spectacular.
PRAGUE CAKE RECIPE
What do you need:
Biscuit:
150 g sugar
6 eggs
115 g flour
40 g butter
25 g cocoa powder
Cream:
1 yolk
1 st. a spoonful of water
1 sachet of vanilla sugar
120 g condensed milk
200 g butter
1 st. a spoonful of cocoa powder
50 g lemon or orange marmalade (jam)
Glaze:
100 g dark chocolate
50 g butter
Decoration:
green dye, confectionery topping - optional
The best cakes of the USSR
The best cakes of that time are familiar even to those who were born long after the collapse of the USSR. This is:
- Kyiv. One of the most popular cakes was "Kyiv Cake". Air-nut cakes and delicious butter cream with nuts made people stand in long lines! It is said that the creation of this cake is a manufacturing error. Manufacturers forgot to put whipped squirrels in the refrigerator overnight. And in order to hide their mistake, they missed the cakes oil cream.
- Prague. Cake "Prague" was an expensive pleasure. It took not only a lot of money, but also time to soak three types of cakes with rum and flavor four types of butter cream with natural cognac and liquor. Just soaking took about a day. And also smear the cake with berry or fruit jam and cover chocolate icing… Therefore, this dessert on the table was a sign of prosperity.
- Bird's milk. Cupcake cake with airy soufflé on agar-agar, covered with chocolate icing. They even sold coupons for this cake, it was so popular! And if initially they sold 50-70 pieces per day, then rather quickly production had to be increased to 500 cakes per day.
All of these are recognizable names. Almost every pastry shop has these legendary cakes. And even today you can order a similar dessert in order to enjoy its amazing and truly unique taste, past the test of time.
Decoration of "union" cakes vs modern decor of desserts
In the era of the Union, minimalism reigned in everything. There was not a large selection of clothes, food and cakes respectively. The emphasis was only on the taste of the dessert, but no one was puzzled by its presentation and appearance. "Kyiv" could be decorated with butter cream in the form of roses. But on " Bird's milk” and “Prague” decorations were practically absent. They were simply covered with chocolate icing. And the rest of the desserts always looked the same and did not stand out with a special decor.
Modern confectioners devote maximum time to decorating a dessert, turning it into a work of art. For information: today it takes three times less time to prepare a cake than to decorate. And the reason for this is its complex forms, requiring special attention and skills.
“But why make it so complicated?” you might ask. “After all, the main thing in the cake is the taste!” Firstly, it has been scientifically proven that the type of dish (as well as the smell) significantly affects its taste qualities. So carelessly executed decor can spoil the initial impression and lower expectations. This means that you will not feel and appreciate the entire exquisite range of taste. Well, secondly, why stop at delicious cake without decor, if from modern dessert you can get the most! Beautifully and originally decorated, it will delight the taste buds, surprise guests, and decorate the celebration, taking pride of place on your table.
Do you like classic floral arrangements? It can be performed extremely realistic, gently or solemnly ... Choose to your taste!
Do you want a cake decorated with chocolate and drips of icing? And here we have something to surprise you!
In pursuit of the taste of childhood
Most patisseries make cakes with fillings familiar to us since Soviet Union. Some offer their modernized options, others support exclusively original recipes. So the modern consumer has plenty to choose from. It is important that for the manufacture of dessert used the best ingredients then their taste will meet the highest expectations. This is exactly what the masters of the site do, where the quality of both the original products and finished cake always at the highest level.
Well, for those who just want to remember the old days, mentally return to the days of the USSR or have a themed party (why not!), We suggest considering options for cakes with Soviet paraphernalia.
A selection of 9 recipes for excellent cakes, the taste of which many remember from childhood. Everyone should know these cakes, because they are classics home baking proven for decades.
1. Cake "Napoleon"
Products:
dough for a cake with a diameter of 20-22 cm
- 200 ml. cold milk
- 120 gr. cold margarine
- 1 egg
- 1/4 teaspoon citric acid
- a pinch of vanillin
- 1 st. a spoonful of cognac or vodka
- 5 cups flour (cup = 250 ml)
cream
- 2 cups milk (glass 250 ml.)
- 2 eggs
- 200 gr. Sahara
- 1 sachet of vanilla sugar
- 2 tbsp. spoons cornstarch(without slide)
- 200 ml. cream 33%
- 1 sachet cream fixer
How to make Napoleon cake:
- Sift a glass of flour into a bowl, add diced margarine, vanillin and citric acid, chop everything with a knife to get a crumb. Separately, mix the egg, milk and cognac, add to the crumbs, mix, gradually adding the rest of the sifted flour, knead a smooth dough, wrap it in a film and put it in the refrigerator for 1 hour.
- While cooking custard. In a saucepan, bring 1.5 cups of milk to a boil, separately in a bowl mix with a mixer 0.5 cups of milk, sugar, vanilla sugar, starch and eggs, while stirring, pour this mixture into boiling milk, cook stirring until the cream thickens, turn off the heat, cool the cream.
- Heat the oven to 200 degrees, cover a baking sheet with parchment.
- Bake 12 very thin cakes from the dough until golden brown, chop one of the most golden ones into crumbs.
- Whip the cream with the fixative into a strong foam, carefully mix with the custard.
- Grease the cakes with cream, also coat the sides of the cake, sprinkle with crumbs.
- Leave the finished cake at room temperature for 4 hours, then put it in the refrigerator overnight.
2. Cake "Bird's milk"
Products:
- Butter - 100 gr.
- Sugar - 100 gr.
- Egg - 2 pcs.
- Flour - 140 gr.
Souffle:
- Agar-agar - 4 gr. (2 teaspoons) or gelatin - 20 gr. (2 tablespoons)
- Water - 140 gr.
- Sugar - 400 gr.
- Butter - 200 gr.
- Condensed milk - 100 gr.
- Egg white - 60 gr. (2-3 proteins),
- Citric acid - ½ tsp
- Vanillin or vanilla extract.
Glaze:
- Chocolate - 200 g.
- Butter - 100 gr.
How to make Bird's Milk Cake:
- Beat butter with sugar, add eggs, flour. On baking paper, draw two circles around the diameter of the baking dish. The dough will be a little sticky. Spread it with a spatula or spoon in circles on paper. Bake in heated to 200 gr. oven for 9-10 minutes. 2. Remove from the oven, immediately cut to shape, if necessary, leave to cool.
- Beat softened butter with condensed milk and set aside to rest (but not in the refrigerator).
- Aga-agar pre-soaked (at least 2-3 hours) in 140 g of water put on the stove, bring to a boil, boil for 1 minute and add sugar. Boil the syrup until the sample is on a thin thread, or a soft ball. If there is a special in the house. thermometer then up to 117 gr. While the syrup is cooking, beat the whites with citric acid to peaks. We brought the syrup to the desired consistency, pour it into the proteins in a thin stream, continuing to beat them.
- We add vanillin. Carefully add whipped butter with condensed milk to the protein mass. The souffle mass is ready. At the bottom of the mold, lay out one cake, pour half of the soufflé, lay out the second cake and pour the soufflé again. We do it quickly, because soufflé with agar freezes before our eyes. We send it to the refrigerator. The soufflé is frozen, pour the icing (melt the chocolate, mix with butter and the icing is ready). Back in the fridge. The frosting is frozen. The cake is ready.
3. Cake "Honey cake"
Products:
- 400 gr. flour
- 2 eggs
- 100 gr. butter
- 150 g sugar
- 2 tbsp. spoons of honey
- 1 teaspoon baking powder
for cream:
- 2 cups sour cream
- 1 cup of sugar
- 2 teaspoons vanilla sugar
How to make honey cake:
Cakes:
- Combine softened butter with honey and sugar. After that, beat the mixture well and gradually introduce the eggs.
- Combine the sifted flour with the baking powder and fold into the butter mixture. Mix everything well and knead the elastic dough.
- After that, divide the dough into six equal parts. Roll each part thinly into a layer and, using an inverted plate, which will serve as a pattern, you need to cut off the edges.
- Bake the cakes in turn in a preheated oven at 200 degrees for 5-7 minutes for one cake.
Cream:
Combine sour cream with sugar vanilla sugar. Beat well with a mixer.
Cake assembly:
Fold the cakes on top of each other, lubricating them well with cream. Grease the top and sides of the cake well with sour cream. Sprinkle the top and sides of the cake with crumbs from the baked cake scraps. The cake should soak well in the refrigerator. 4-8 hours.
4. Cake "Anthill"
Products:
- 1/2 cup sugar
- 3 1/2 cups wheat flour
- 200 gr. sour cream
- 200 gr. butter or margarine
- Salt and 1/2 teaspoon soda
- Bank of boiled condensed milk
- 200 gr. butter
- nuts, chocolate chips taste
How to make an Anthill Cake:
- Sift the flour into a deep bowl. Add sour cream, sugar. Knead a firm dough and pass it through a meat grinder. We preheat the oven to 180 degrees.
- Spread the dough on a baking sheet in one layer and bake until the dough is golden. At this time, prepare the cream. Put the butter and boiled condensed milk in a deep bowl.
- Beat everything thoroughly until smooth. Ready baked goods remove from the oven, cool and remove from the baking sheet, you should get crispy pieces of dough, which we spread in another deep bowl. Grind with your hands or with a crush, and then mix with the prepared cream and nuts, chocolate (optional).
- We mix the resulting mass thoroughly, and then spread it in a slide on a large flat plate. Then we put the "Anthill" cake in the refrigerator for three hours, and preferably at night.
5. Sour cream cake
Products:
- sour cream - 1 cup (plus 1 cup for cream)
- flour - 3 cups
- sugar - 3/4 cup (plus 1/2 cup for cream)
- soda - 1/4 teaspoon
- salt - 1/4 teaspoon
- vanilla sugar - 1/3 teaspoon (cream)
How to make sour cream cake:
- Preheat the oven to 230-240 degrees. Grease a baking sheet vegetable oil. Mix sour cream, sugar and salt in a large bowl. Add flour and soda, knead the dough. Divide ready dough into 4 equal parts.
- Roll out a circle from each part with a rolling pin. Lay the cakes on the prepared baking sheet. Bake for 10-15 minutes.
- Meanwhile, prepare the cream. Beat sour cream with sugar and vanilla sugar. Put one cake on a large dish, grease with cream, cover with a second cake on top, grease it with cream, etc. Grind the fourth cake to the consistency of crumbs and sprinkle it with the third cake, richly smeared with cream. Decorate the cake as desired and refrigerate for 3-4 hours. When the cake is saturated with cream, it will become very tender and soft.
6. Cake "Bear in the North"
Products:
- 200 gr. butter
- 1 cup of sugar
- 5 yolks
- 200 gr. sour cream
- 0.5 teaspoon of soda quenched in a tablespoon of vinegar
- Salt on the tip of a knife
- vanillin
- 3 art. flour
For filling sour cream, or:
- 5 proteins
- 0.75 st. Sahara
- 1.5 st. chopped walnuts
For fondant:
- 4 tbsp. cocoa spoons
- 150 gr. Sahara
- 8 art. spoons of milk
- 150 gr. butter
How to make a cake "Bear in the North":
- Rub the softened butter with sugar, into this mass, continuing to rub, add 5 egg yolks one at a time. Then add sour cream, salt and slaked soda. Mix everything well. Gradually add flour and vanilla. You need enough flour to make a not too hard dough.
- Divide the dough into three parts and bake them alternately in the oven. Oven on medium heat.
- Prepare the filling: Beat 5 egg whites until stiff, gradually adding sugar. Pour chopped walnuts and mix gently. Lubricate the filling with the cakes.
- Prepare chocolate fondant: stir cocoa with sugar. Pour in hot milk and stir well. Put on fire to bring the mixture to a boil. Stir continuously! When the sugar is completely dissolved, remove from heat and add butter. Pour the hot mixture over the top of the cake. Place in the refrigerator for some time to harden the fondant.
7. Cake "Kyiv" according to GOST
Products:
- 200 gr. proteins
- 50 gr. Sahara
- 1 sachet of vanilla sugar
- 45 gr. flour
- 150 gr. nuts
- 185 gr. Sahara
- 200 gr. Sahara
- 1 egg
- 150 ml. milk
- 250 gr. oils
- 10 gr. cocoa
- 1 sachet of vanilla sugar
- 1 st. a spoonful of cognac
How to cook a cake "Kyiv" according to GOST:
Ferment 200 gr. proteins, leaving them for 12-24 hours in a warm place (this will give the best consistency).
The next day:
- Mix 45 gr. flour, 150 gr. toasted and chopped nuts (cashews or hazelnuts) and 185 gr. Sahara.
- Whisk the whites into a fluffy foam as usual, add 50 gr. sugar and 1 sachet of vanilla sugar, beat well again.
- Add the nut mixture to the proteins, mix gently.
- Divide the mixture between two baking sheets lined with paper. Important! I used two forms - 23 and 20 cm.
- You will then have to trim the larger cake, and the resulting crumb will go to sprinkle the cake. You can also use forms of 23 and 25 cm, the cake will be slightly lower.
- Bake at 150C (approximately 2 hours) two cakes at the same time - for example, on two levels in the oven. If you do not have such an opportunity, beat the whites separately for each cake so that the mass does not stand. Leave the finished cakes for 12-24 hours to strengthen the structure
- Cream. Remove the oil from the refrigerator (250 gr.). Prepare syrup - mix 150 ml of milk and 1 egg in a saucepan. Then add sugar and bring to a boil. Boil 4-5 minutes. The finished syrup is similar in taste and consistency to condensed milk. Cool in a bowl.
- Beat the butter into a light mass with a bag of vanilla sugar. Add a tablespoon of syrup, beating each time.
- Separate 200 gr. cream, mix with two teaspoons with a slide of cocoa powder. Beat with a mixer.
- In white cream, add st. a spoonful of cognac and whisk.
- Place one cake (larger) on a piece of waxed paper. Spread over two-thirds of the remaining white cream and cover with another layer. Trim the bottom layer to keep the cake level.
- Collect crumbs and grind.
- Spread the sides of the cake chocolate cream.
- Spread the remaining cream over the top of the cake and decorate the cake as desired. Sprinkle the sides with crumbs.
Here is such a cake. Of course, after decorating the cake, you need to cool it for at least a couple of hours.
8. Cake "Monastic hut"
Products:
for cake dough:
- Margarine - 200 gr.
- Sour cream - 300 gr.
- Flour - 4 cups
- Sugar - 1/2 cup
- Soda - 1 teaspoon
- Vanillin
For the cake filling:
- Cherry jam - 700 gr.
- 3 art. spoons of sugar
For the cream on the cake:
- Butter - 250 gr.
- Condensed milk - 2 cans
How to make the Monastic Hut cake:
- Grind the softened margarine with sugar, sour cream, flour and soda (we will first extinguish the soda).
- Knead a tight dough and refrigerate for 1 hour.
- Defrost cherries, drain excess juice and mix with sugar.
- We take the dough out of the refrigerator and divide it into 3 equal parts, and already each part into 6-5-4-3-2-1 parts.
- Roll out a rectangle measuring 30x7cm.
- We spread the cherries after about 1-2 cm. We fix the ends well and sprinkle lightly with flour on top.
- Bake until golden brown at 200 degrees. After our logs for the "Monastic hut" are ready, let's take care of the cream. Mix condensed milk and softened butter.
- Now we fold the cake. Lay out 6x5x4x3x2x1. Lubricate each layer with cream.
- Leave overnight in the refrigerator to soak
9. Cake "Prague"
Products:
For the biscuit:
- 6 proteins
- 6 yolks
- 150 gr. Sahara
- 115 gr. flour
- 25 gr. cocoa powder
- 40 gr. butter
For cream:
- 1 yolk
- 20 gr. water
- 120 g condensed milk
- 200 gr. oils
- sachet of vanilla sugar
- 10 gr. cocoa
- 55 gr. apricot jam
For glaze:
- 60 gr. chocolate
- 60 gr. butter
How to make a Prague cake:
- Beat the yolks with half the sugar until a fluffy, very light cream. Protein shake until dense. Add the remaining sugar and beat until such a state. Then mix whites and yolks.
- Pour the flour sifted with cocoa, mix, making movements from the edge to the middle with a spoon, carefully, but carefully. Pour over the edge of 40 g of melted butter, cooled to t-ry 28-30C, mix.
- Pour the finished mass into a greased and floured form (23 cm). Bake at 200C for half an hour. Let stand on a wire rack for at least 8 hours.
- Since there are questions, I clarify: cool the baked biscuit in the form for about 5 minutes, then turn it over onto a wire rack and leave it for 8 or more hours in a normal room (in the kitchen). A wire rack is needed so that the bottom of the biscuit does not get wet.
- You have probably noticed that if the yolks are sprinkled with sugar and left (without beating), they will curdle. This phenomenon is similar to how sugar acts on fruit, drawing moisture.
- If you mix the yolks with condensed milk, the same thing will happen.
- The cunning confectioner came up with the idea of first mixing the yolk with an equal amount of water, and then adding condensed milk. Then we put the mixture on a quiet fire and cook like an English cream, achieving thickening.
- If you are afraid - use a water bath.
- We cool the boiled syrup and add it to the butter previously whipped with vanilla sugar. You need to add little by little, whisking each time. At the end of whipping, add cocoa.
- Cut the biscuit into three layers and layer with cream.
- Cover the outside with jam. Pour chocolate fondant. To do this, melt 60 gr. chocolate and butter in the microwave or in a water bath, pour over the cake. For a cake, 120 gr is enough. glaze, but since some will drain, make a margin.
Cakes by Soviet recipes
Recipes of the legendary Soviet cakes according to GOST
Cake "Prague", "Flight", "Bird's milk", "Gift", "Leningrad"
CAKE PIGEON'S MILK"
Flour ............................... 140 g
Butter..................350 g
Sugar ..............400 g
Chocolate.........................75 g
Eggs..................2 pcs.
Egg whites ........................60 g
Condensed milk...................100 g
Citric acid ... 0.5 teaspoon
Agar-agar .......................... 4 g
Vanilla extract..............2 ml
Soak agar-agar in 140 ml of water for two to three hours. Beat 100 grams of butter and the same amount of sugar, add eggs, 1 ml of vanilla extract, beat until smooth. Pour flour into the resulting white mass and knead the dough.
Line two baking sheets with parchment paper and spread the batter in two rounds the size of a cake pan. Bake cakes at 200 degrees for ten minutes, trim the edges. Cool the cakes without removing from the paper.
Whip condensed milk and 200 grams of butter at room temperature into a cream, add 1 ml of vanilla extract and set aside (not in the refrigerator).
Bring water with agar-agar over low heat to a boil, stirring constantly with a spatula. Boil for minutes)", add 300 grams of sugar, increase the heat to medium, bring the syrup to a boil again and cook for a couple more minutes, stirring. The correct consistency can be checked by tearing off the spatula from the surface of the syrup, a thin thread should be pulled behind it. Let the syrup cool.
Beat the chilled proteins until stable, add citric acid, beat the proteins into a dense mass. Pour hot syrup into it in a thin stream (the protein mass will greatly increase in volume).
Beat until stiff and mix with a mixer at low speed butter with condensed milk. As soon as the consistency becomes homogeneous, the soufflé is ready.
Put the first cake in the cake mold, pour half of the soufflé on top. Cover it with the second cake, pour the remaining soufflé. Put the cake in the refrigerator for three to four hours to harden the soufflé.
Melt the chocolate with 50 grams of butter, pour the cake with chocolate icing. Let it harden for half an hour and remove the "" form from the finished cake.
CAKE "LENINGRAD"
Flour.......................330 g
Butter..................345 g
Sugar (sand or powdered sugar)... 255 g
Milk..................75 ml
Egg (small size)..........1 pc.
Cocoa powder...................17 g
Baking powder..........1 teaspoon
Lipstick (ready-made).................200 g
Nuts (any) ............... 10 g
Biscuit crumbs (or crumbs
from cakes)................. 1 handful
185 grams of softened butter, 125 grams of fine sugar or powder and beat the egg into a homogeneous mass. Add flour with baking powder and knead soft dough. Divide the dough into four parts, roll each one on baking paper so that you can cut out 18x18 cm squares. Put the rolled dough in the freezer for a quarter of an hour, and then send it to the oven preheated to 200 degrees for twelve minutes. Cool without removing from paper.
Mix fondant with 10 grams of cocoa powder and glaze one cake evenly with it (it will be the top one).
Mix milk with yolk, strain, add 130 grams of sugar, bring to a boil over low heat and boil for four to five minutes until thickened (the syrup will look like condensed milk). Cool, stirring from time to time.
Beat 160 grams of butter until bright, add vanilla sugar, ground into powder and gradually pour in the resulting syrup, whisking thoroughly. Add cognac, stir.
Set aside two tablespoons of cream in a pastry envelope for decoration, add 7 grams of cocoa to the remaining cream and beat thoroughly again. Roast the nuts in the oven and chop finely.
Assemble the cake, brushing each layer with chocolate cream. Put the glazed cake on top, grease the sides of the cake with the remaining cream and sprinkle with biscuit crumbs. Decorate the cake with white cream and chopped nuts, put it in the refrigerator for a couple of hours - after that it will be especially good.
In addition to cream and nut crumbs, you can use marshmallows in chocolate for decoration.
CAKE "FLIGHT"
Peanuts............................130 g
Egg whites .............. 170 g
Egg yolk (large)..........1 pc.
Milk.........................125 ml
Butter..................215 g
Sugar .............................510 g
Cognac ..................... 1 tbsp. the spoon
Cocoa powder......0.5 teaspoon
Vanilla sugar .............. 14 g
Roast the peanuts in an oven preheated to 180 degrees for fifteen minutes, peel and chop.
Whip egg whites (from about five medium-sized eggs) until firm. Add 7 grams of vanilla sugar and 320 grams of regular sugar to them, beat for another seven to eight minutes until a very dense mass is obtained. Set aside one full tablespoon of whipped proteins in a pastry syringe, add nuts to the remaining mass and mix. Set aside a tablespoon of proteins with nuts.
Draw two circles with a diameter of 20 cm on parchment, distribute the protein-nut mass on two circles, smoothing with a spatula. From the confectionery syringe, put figures on the remaining free space on the parchment to decorate the cake.
On the same parchment, lay out the set aside protein-nut mass in small pieces - when baking, it will be possible to determine the readiness of the cakes by breaking one of these small pieces, and then make crumbs out of them for sprinkling the cake.
Bake the cakes in the oven, heated to 100 degrees, for two hours. Cool down.
For "nutty * in this brittle and air cake both almonds and cashews may well answer
For the cream, mix the yolk with milk, add 190 grams of sugar, put on low heat. Bring to a boil, stirring, and cook for another two to three minutes, until thickened. Cool to room temperature.
Beat the butter with half the vanilla sugar until fluffy. Continuing to beat, gradually pour in milk with sugar and yolk, add a spoonful of cognac. Set aside a tablespoon of the resulting cream, mix it with cocoa.
Spread half of the remaining cream on one cake, cover with a second cake, coat the sides and top of the cake with cream, leaving a little for decoration. Pieces of walnut meringue (those that were baked separately) crush into crumbs and sprinkle the sides of the cake with it. Decorate with chocolate and white cream and meringue figures, refrigerate for at least an hour.
Instead of the traditional peanuts for this recipe, you can use any other nuts.
CAKE "GIFT"
Eggs............................5 pcs.
Flour.......................125 g
Sugar .............. 350 g
Peanuts............................120 g
Butter.................170 g
Milk.........................90 ml
Rum ........................1 tbsp. the spoon
Cognac..................2 tbsp. spoons
Vanilla sugar...................7 g
Powdered sugar........1 teaspoon
The syrup for soaking the biscuit must be prepared first - it must be cold. Pour 110 ml hot water 100g granulated sugar, heat to a boil. Cool and add rum and a tablespoon of cognac.
Take four eggs, separate the whites from the yolks and beat them
Separately: yolks - with 80 grams of sugar in a viscous light cream, and proteins - first to strong peaks, then add 40 grams of sugar and beat into a dense mass.
Mix whites with yolks. Add 120 grams of sifted flour, mix thoroughly and put the dough into a greased and floured form (preferably square), smooth. Bake in an oven preheated to 200 degrees for twenty-five to thirty minutes. Allow the biscuit to cool and stand for half a day at room temperature.
For Charlotte cream, mix 130 grams of sugar with one egg, pour in 90 ml of milk. Stirring constantly, heat over low heat to a boil and boil for a few more minutes - the mixture should become transparent yellow and viscous. Cool it down to room temperature.
Beat 160 grams of butter, gradually pouring in the cooled milk-sugar mixture, add vanilla sugar and a spoonful of cognac.
Cut the aged biscuit in half, moisten the cakes with syrup for impregnation. Grease one layer with cream and cover with the second biscuit cake. Spread the remaining cream over the top and sides of the cake.
Roast the peanuts in the oven at 180 degrees for a quarter of an hour. Peel nuts and chop into large crumbs. Sprinkle the walnut cake and refrigerate for two to three hours. Sprinkle the cake with powdered sugar before serving.
CAKE "PRAGUE"
Eggs..................6 pcs.
Egg yolk...................1 pc.
Flour ............................... 115 g
Sugar ..............150 g
Cocoa powder...................35 g
Butter.................280 g
Condensed milk ................120 g
Vanilla sugar...................7 g
Apricot jam ................55 g
Chocolate.........................70 g
Separate egg yolks from proteins. Beat six yolks with 75 grams of granulated sugar into a fluffy light cream, and beat the whites first to a dense consistency, then add 75 grams of sugar and continue to beat until fluffy.
Mix the protein and yolk masses, add the flour sifted with 25 grams of cocoa, mix thoroughly.
Pour 40 grams of melted butter into the dough, cooled to a temperature of 28-30 degrees, mix and pour the finished mass into a greased and floured form with a diameter of about 23 cm. Bake in an oven heated to 200 degrees for half an hour.
Cool the finished biscuit in the form for about five minutes, then turn it over onto a wire rack (it is needed for air access - so that the biscuit does not “soak” on a plate and is dry). Leave the cake on a wire rack to cool. Once cool, wrap in cling film.
Mix the remaining yolk with 20 ml of water until smooth, add condensed milk, mix. Put on low heat and cook until thickened.
You can thicken the milk-egg mixture in a water bath. Cool down the result.
Beat 200 grams of butter with vanilla sugar, add to chilled milk - you need to add a little, whisking each time. At the end of whipping, add 10 grams of cocoa powder to the resulting cream.
Cut the biscuit into three layers, grease two of them with chocolate cream, assemble the cake. Heat the jam, rub it through a sieve and coat the cake.
Melt 70 grams of chocolate and 40 grams of butter in microwave oven or in a water bath, pour over the cake and put it in the refrigerator for half an hour.
