Cakes according to 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 part 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 light, 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. a 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.
Both almonds and cashews may well be responsible for the “nutty *” in this brittle and airy cake.
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. a 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 of hot water 100 grams of 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. Lubricate one layer with cream and cover with a 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 whites. 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 a microwave oven or in a water bath, pour over the cake and put it in the refrigerator for half an hour.
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