Our childhood favorite cake. It had nuts in it and everyone loved it. There was a juicy, tender biscuit. There was delicious cream there.
Now the store also has these. They look the same. The taste is disgusting. Well, or not bad (depending on the manufacturer).
But you won’t find one like you had in childhood.
This surprises me. There are standard recipes, why did everything become different? I was beginning to think that maybe my taste had improved, but it had deteriorated? But no, my taste is fine. They are trying to spoil the taste (and have already ruined it) for those who have not tried delicious cakes, who are already sure that sweets are the way they should be!
I took the recipe from a collection of cake recipes.
Now I'm sure that you can bake the right cake - if you want, if you just follow the recipe.
I don’t mind paying much more for the right delicious cake, but where can I get it?
Biscuit:
4 eggs
120 g sugar
120 g flour (sifted)
Preparation:
1. Preheat the oven to 200 degrees.
2. Line a 20*20 square baking dish with buttered parchment paper.
3. Beat the yolks with 80 grams of sugar into a white viscous cream.
4. Beat the whites until stiff and add the rest of the sugar, beat until stiff.
5. Add the whites to the yolks and stir gently.
6. Add sifted flour. Mix with movements from bottom to top from edge to center.
7. Place the dough in the mold and smooth it out.
8. Bake for 25-30 minutes. Check readiness with a wooden stick.
Turn off the oven, open the door slightly and leave the biscuit to cool slightly in the oven so that there is no sudden temperature change and the biscuit does not fall off. Leave the biscuit for 8-10 hours and only then cut and soak.
Impregnation:
100 g sugar
110 ml hot water
1 tbsp. cognac
Preparation:
Pour hot water over sugar and heat to a boil. Cool and add cognac.
Cream Charlotte:
125 g sugar
1 egg
80 ml hot milk
150 g butter
Mix sugar in a saucepan with egg, continue stirring, add milk.
Heat, stirring constantly, until boiling. Boil for 5 minutes over medium heat.
The egg will not curdle, a large amount of sugar prevents this.
The finished syrup is transparent yellow and viscous.
Pour the syrup into a deep plate and let cool to room temperature.
The syrup is prone to sugaring, so it should not be left for a long time.
Beat the butter gradually adding the cooled syrup, as well as 1 packet of vanilla sugar and 1 tbsp. cognac
Assembly:
Cut the biscuit in half, soak the cakes with syrup.
Grease the bottom cake with cream, cover with the top cake.
Spread the top and sides of the cake with the remaining cream.
Chop 120 grams of peanuts into coarse crumbs.
Sprinkle the cake with nuts.
There are people who prefer those moist sponge cakes with roses to all the modern mousse cakes, dizzying flavor combinations and amazing textures. I know at least one person who rolls his eyes with pleasure when I make a cake like this.
I decided to give you a gift before the New Year and publish a recipe for the most “Soviet” sponge cake according to GOST, namely sponge-cream cake (recipe No. 1). Chadeika doesn’t have it in his magazineJ
I tried to describe the recipe in great detail so that everything was clear, so the text is long not because it’s difficult, but because it’s detailed.
I'll make a few more comments before the recipe itself. In the collection of recipes there is only a calculation of the quantities of ingredients, there is no description of the actions. Therefore, I took the descriptions from the book by R.P. Kengis as a basis, but the quantity of ingredients was exactly from the collection of recipes according to GOST.
The most ideal sponge cake for soaking with syrup is a heated sponge cake, so we will use this technology. But you can make a simple sponge cake by separating the whites from the yolks and whisking them separately with sugar, then adding flour. In general, decide for yourself, but genoise has a better texture, is more fluffy and absorbs impregnation well.
In the collection, buttercream and buttercream with cocoa are given separately, but it is clear that preparing 40g of cream with cocoa is even physically problematic, so I immediately recalculated the amount of cream, increasing it taking into account the fact that I will take some of it for the cream with cocoa. In addition, if you want the decoration to be richer, there are as many roses as I have on this cake, then, in general, you should increase the amount of cream by about a factor of 1.3
In order for the buttercream to be delicious, you need to observe 2 important points. The ingredients must be of the highest quality - the butter must be butter, and the condensed milk must be condensed milk. I hope you understand what I mean. And secondly, technology must be followed, do not ignore a single stepJ
About the syrup. I’m scared to admit that at this age I remember those wet cakes. Exactly WETJSo, when I made this cake, following the recipe exactly, my father-in-law said that more syrup could be added, that is, for the weight of water, they obviously added more to the cake in those wonderful times. But you decide for yourself, next time I’ll make 1.5 servings of syrup.
Yes, and the color of my sponge cake is only that way because I have eggs from my homestead (free range). The sponge cake may be more white inside if you use eggs from incubators.
I flavored the cream with beet juice and spinach juice, but you can also use dyes, there will be a little bit of them - only for decoration.
Fruits and berries can also be used for decoration according to the recipe.
Well? Now the recipe itself
Cake yield - 1 kg. Baking dish 18 cm
Biscuit No. 1
Wheat flour c. With.- 10 6 g
Potato starch (dry)- 26 g
Granulated sugar - 130 g
Eggs - 21 7g
Vanilla essence - 1 g
Exit
finished product
-375,00
G
Cream No. 46
Powdered sugar - 110g
Butter - 210g
Whole condensed milk with sugar -- 85 g
Vanilla powder - 2g
Cognac or dessert wine - 0.7g
Yield - 400.00g
Soaking syrup (fortified) No. 96
Granulated sugar - 103g
Rum essence - 0.4g
Cognac or dessert wine - 10g
Cognac - 11g
Water - 100g
Yield - 200.00g
Cream with cocoa No. 57 - 40g
Butter cream - 40g
Cocoa powder (industrial) - 2g
Yield-40.00g
Fried biscuit crumbs No. 2 - 8g
COOKING METHOD:
Heated biscuit
(
Biscuit genoise
-
Pâte à génoise)
Heat the oven to 175 0 C. Grease the mold with oil.
Prepare a water bath. To do this, pour some water into the pan and bring to a boil.
Place eggs in a heatproof bowl and add powdered sugar. Place the bowl over a pan of boiling water. The fire should be low so that the boiling is not strong; the bowl should under no circumstances touch the surface of the water.
Constantly whisking the eggs with sugar, heat them to a temperature of 55-60 degrees. If there is no thermometer, then your finger dipped into the mixture should be hot, but not too hot; you cannot overheat the mixture - the eggs will curdle.
Remove the bowl from the water bath and continue whisking for about 10 minutes. Until the egg mass cools to room temperature and increases in volume several times. The result should be airy foam flowing from the whisk like a ribbon, and the ribbon should lie on top of the mass without spreading instantly.
Add flour by mixing everything using the folding method, that is, rotating the spatula from bottom to top, as if scooping up the mass and wrapping it. Gently but confidently mix until smooth, trying to maintain the airy structure.
Place the dough in the mold and smooth it out carefully. You can “twist” the mold once so that the dough is distributed and, thanks to the centrifugal force, a little more “goes” to the edges. This way there won’t be a too high “hump” in the center, and what rises during baking will settle during cooling. Bake for about 30 minutes (depending on the oven).
Genoise is ready when the dough at the edges begins to lag slightly, and when you lightly touch the surface of the sponge cake with your finger, the dough jumps back, the finger mark immediately disappears.
Cool in the pan. Ideally, the biscuit should mature for 8 hours, then when cutting it will not crumble too much.
In addition, this sponge cake lends itself perfectly to freezing, that is, it can be prepared in advance, and then taken out of the freezer a few hours before and allowed to thaw.
Impregnation:
Pour water into a saucepan and add sugar. Boil. Turn off the fire. Cool the syrup, add alcohol, flavorings
Other impregnation options can be viewed
Cream:
The ingredients for the cream should be at the same temperature - room temperature.
Beat the butter until fluffy and, without stopping whisking, gradually add powdered sugar.
Then gradually add condensed milk and continue whisking. At the end add flavoring agents.
But! It is important not to overbeat so that the butter and condensed milk do not begin to separate in “grains.”
If you notice that this has begun to happen, then the cream can be saved by warming it up a little. Place the bowl of cream in a water bath and stir; as soon as you see that the cream has begun to combine again, immediately remove and continue whisking. You should not overheat, otherwise the butter will melt, its properties will change and then the cream will no longer work.
Although in fact, the cream is very easy to prepare :)
Assembly:
Cut the biscuit into 2 layers. If the trimming from leveling the cake did not work out - the cakes immediately turned out even, then just cut off a little biscuit. Crumble and dry in a frying pan.
Soak the cakes with syrup.
Coat one cake layer with 1/3 of the cream, cover with the second cake layer.
Coat the sides of the cake with 1/3 of the cream and sprinkle with biscuit crumbs.
Mix 40g of cream with cocoa.
Transfer the rest of the cream into a pastry bag and decorate the cake with it. You can tint the cream. Also use cream with cocoa.
Place the cake in the refrigerator for a couple of hours to soak and combine the flavors.
Before serving, remove the cake from the refrigerator so that the cream becomes softer.
Enjoy your memories!
GOST - this means quality - the finished product contains only natural ingredients. State standard – it sounds proud!
Once upon a time in the last twentieth century, in a country called the Soviet Union, almost all food industry products had this symbol on their packaging - GOST. And those who did not reach this honorary title wrote TU on the packaging - that is, compliance with technical conditions.
Nowadays, this specification will not surprise anyone, especially in the confectionery industry. With all the variety of types of cakes and the range of prices for them, only a real optimist can be confident in the quality of the finished confectionery products. Well, if only you yourself are present when the cake is made in the pastry shop, checking the packaging of all the ingredients involved in the cake, then yes. Maybe there will be one hundred percent GOST. But who will let you into the confectionery shop?
Well, you can go the other way by organizing a mini-pastry shop in your kitchen where you can bake “Gift” cake, of course, according to GOST. This is the same cake from childhood, to which you don’t need to add anything extra, so as not to distort its majesty - quality.
As for the composition, it is the most ordinary - sponge cake, impregnation for cakes and cream. Crushed peanuts are used as decoration. And from these most ordinary products, a magnificent “Gift” cake is made.
The biscuit is baked both in the oven and in a slow cooker. If you choose to bake the cake in the oven, you can use a square pan. But in a multicooker there will be no such choice; the bowl in it is always round. And the baked sponge cake needs to be set aside for 8-12 hours, so it is better to bake it in advance.
The finished cake will need to be cut in half and immediately soaked in syrup, and therefore it will be more convenient to first prepare the syrup and cool it, and immediately soak the baked cakes with it.
But the cream, which is called Charlotte, can be prepared while baking the sponge cake. When preparing it, you also need to take into account some features, which will be described below.
For the sponge cake for the “Gift” cake you will need:
120 g flour
4 eggs
120 g sugar
1 tsp baking powder
How to prepare a sponge cake for the “Gift” cake according to GOST
The dough can be prepared using a food processor or mixer. To do this, place the eggs and sugar in a deep container or the bowl of a food processor and beat thoroughly:
Mix flour with baking powder, add to first mixture, mix. The dough is ready:
Grease the bowl with oil, lay out the dough and set the Baking for 1 hour.
This is what a finished biscuit looks like in a slow cooker:
Remove the finished biscuit from the bowl, cover with a towel and leave to cool for 8 hours or more. It won't dry out under a towel.
How to prepare cream for the “Gift” cake
(Charlotte cream)
Let me remind you that the cream for this cake is called Charlotte, and is prepared on the stove in a saucepan, but not in an enamel one.
Place an egg in a saucepan, beat it lightly and add 125 g of sugar. Mix these two ingredients together. Add hot milk (80 g), it can be heated in the microwave. Mix:
Now put the saucepan on the fire, bring its contents to a boil, reduce the heat and cook the cream for about five minutes, stirring constantly.
Remove the saucepan from the heat, close the lid and leave to cool. In winter, the saucepan can be placed on the balcony, and the lid on the saucepan will allow the cream to cool evenly.
When the syrup has cooled, you need to beat 150 g of soft butter (the highest quality butter) with vanilla (at the tip of a knife), beat better with a mixer, the butter should be fluffy. And when the oil becomes airy, gradually pour a teaspoon of cognac into it. And after that, combine the cooled cream and whipped butter, and the butter must be added gradually, this will guarantee that the cream will be solid and will not break up into lumps and grains.
So, the biscuit is ready, the cream is ready. You also need to prepare the syrup.
For the syrup, you need to heat 110 g of water in a saucepan, add 100 g of sugar, dissolve the sugar in hot water. Remove the saucepan from the heat; the sweet water can be poured into another container to quickly cool the syrup. And when it cools down, add a tablespoon of cognac and rum to it. No rum? Then two tablespoons of cognac.
How to decorate a “Gift” cake
The biscuit needs to be cut into two parts, each part should be blotted with syrup, trying to do it evenly.
Apply a thick layer of cream onto the bottom cake, leaving a smaller portion of Charlotte for coating the sides and top.
Place the second part of the sponge cake on the cream, apply the remaining cream to the sides of the cake and to its surface.
And lastly, decorate the surface of the cake on the sides and top with crushed roasted peanuts.
Leave “Gift” to soak for several hours and only then can you start drinking tea.
Yes, the process of preparing a cake according to GOST takes time from the hostess, but the result exceeds all our expectations, and through our taste buds we again find ourselves in our happy and carefree childhood. Long live “Gift” according to GOST!
Many of us remember how delicious desserts were in childhood. A particularly fabulous treat was the Soviet cake. And this is not surprising, because all confectionery products were prepared from natural products and had a limited shelf life, unlike modern products. In our article we want to recall the recipes for Soviet cakes; perhaps someone will decide to prepare a delicious dessert from childhood at home.
A little history...
Historically, there were practically no cakes in Russian cuisine. But desserts meant mousses, jellies, puddings, baked apples and croutons, pancakes and pies with canned fruit. There are no recipes for cakes in ancient cookbooks, except that you can find desserts made from cookies and cottage cheese. Soviet cake entered the diet of our citizens in the fifties of the last century.
People quickly fell in love with this elegant dessert. And already in the second half of the fifties, the Soviet cake became the main attribute of any holiday table. The most famous desserts were: “Cornucopia”, “Napoleon”, “Fairy Tale”, “Kyiv” and many others.
In those days, cakes were approved by the Ministry of Food Industry; only natural ingredients were used for their preparation. The delicious butter roses that decorated the finished confectionery products were worth so much! The Soviet cake was something special, not a trivial dessert. Unlike modern products, all the cakes were incredibly tasty and filling. According to experts, during the Soviet era, 142 recipes were approved, according to which all the workshops of the huge country worked.
Cake “Kyiv”: history of appearance
When remembering the legendary cakes, you should immediately pay attention to the beloved “Kyiv” by many. In 1956, Nadezhda Chernogor and Konstantin Petrenko (employees of the famous Kyiv confectionery factory named after Karl Marx) created a real masterpiece, which was later called “Kyiv”. The dessert consisted of airy nut cakes, which used up to five varieties of nuts. Fermented proteins were used for cooking. In the mid-sixties, the USSR Ministry of Food Industry approved a cake recipe. Initially, it was based on the use of cashew nuts, but such a nut was quite expensive, so it was later replaced by hazelnuts, and subsequently by peanuts.
To prepare the “Kyiv” cake, we used egg cream (better known as Charlotte cream). But in the 70s it was replaced with butter and butter. This cream was richer and heavier. The “Kiev” Soviet cake became a legend of its time. It was so loved and popular by everyone that all business travelers brought this dessert home from Kyiv.
Ingredients for "Kyiv" cake
As we already mentioned, Soviet-era cake recipes were based on the use of natural products. Of course, in our time, preparing dessert will not be cheap, but we still want to present a classic version of the recipe. So, to prepare the cakes we will need:
- Egg whites - 200 g (this is approximately the whites of six eggs).
- A packet of vanilla sugar.
- Cashew - 55 g.
- Sugar - 235 g.
- Flour - 55 g.
For cream:
- Butter - 255 g.
- Sugar - 225 g.
- Egg.
- Milk - 150 g.
- Cocoa powder - 10 g.
- A packet of vanilla sugar.
- Cognac - 2 tbsp. l.
And for decoration you can take a few candied fruits.
You should start preparing the dessert by fermenting the egg whites. They must be left in a warm place for a day. The next day, beat the prepared whites into a thick foam, not forgetting to add 50 grams of sugar and vanilla. All ingredients should turn into a very dense mass. Next, mix the flour with chopped cashew nuts (they can be replaced with cheaper hazelnuts or peanuts), add 185 grams of granulated sugar. Gradually add the whipped whites into the resulting mixture and gently mix the ingredients. The mass must be divided into two parts and placed in two forms filled with oiled parchment. The cakes are baked at 150 degrees for two hours. They need to be cooked at the same time, but if the size of the oven does not allow this, then the dough must be prepared separately for each cake. During the cooking process, under no circumstances should you open the oven; the finished product should acquire a creamy tint. The cakes should be left in the parchment for a day so that they cool completely and become stronger.
To prepare Charlotte cream, you need to cook syrup from milk, sugar and eggs. Then let it cool. Then, when cold, add pre-whipped butter into them. In this case, the mass must be stirred all the time. Add vanilla sugar and cognac to the finished cream and beat again.
Now all that remains is to assemble the cake. Place the cake layer on the parchment and grease it with cream, cover it with the second cake layer and apply another layer of cream. Grease the sides of the dessert with chocolate mixture. If you have crumbs left over from the cakes, you can sprinkle them on the side surface. Decorate the top of the cake with cream and candied fruits.
"Bird's Milk": history
When considering the classic cakes of the Soviet era, it is certainly worth mentioning Bird's Milk. In 1978, a whole group of confectioners led by the head of the workshop of the famous Moscow restaurant "Prague" V. M. Guralnik created the recipe for this amazing cake. The recipe for the dessert quickly spread to other confectionery shops and restaurants, but it was the most delicious in Prague. Since the early eighties, a line of buyers lined up along Arbat every day wanting to buy a cake. After all, he was worth it. A thin airy sponge cake with soufflé and chocolate has become incredibly popular. If at the beginning the workshop prepared only 60 cakes a day, then soon production increased to 500. The recipe itself quickly spread throughout the country through Mosrestorantrest.
If some cakes from Soviet times are not so difficult to prepare at home, then reproducing “Bird's Milk” is not at all difficult. Making a sustainable soufflé is no easy task.
Ingredients for Bird's Milk Cake
The most important secret of making a cake is the use of agar-agar, which cannot be replaced with anything. It is very important to know that agar-agar comes in different forms. It dissolves perfectly when boiled, but at 120 degrees it sharply loses its gelling properties. It is very difficult to work with, so only a real pastry chef can prepare such a cake.
For the crust you will need the following products:
- Flour - 145 g.
- Sugar 100 g.
- Butter - 105 g.
- Two eggs.
For the soufflé:
- Two egg whites.
- Sugar - 460 g.
- A pack of butter.
- Agar-agar - 2 tsp. (4 grams).
- Vanillin.
- Condensed milk - 100 g.
For decoration:
- Chocolate - 75 g.
- Butter - 55 g.
Bird's milk recipe
First, let's prepare the cakes. Beat the sugar and butter and add the eggs, one at a time, while continuing to beat the mixture. Then add flour and knead the dough. Spread the resulting mass on parchment in the form of two circles. Bake the cakes for ten minutes at a temperature of 230 degrees. If they turn out to be a little too big, you should trim them and put on the uniform while they are still hot. The cakes should cool in the parchment and only then can the paper be removed.
Next, you can move on to preparing the soufflé. Pour 150 grams of water into a pan and put agar-agar in it, leave it to swell for a couple of hours. The butter must be removed from the refrigerator an hour before starting to prepare the syrup. By the appointed time it should be at room temperature. Egg whites, on the contrary, need to be cooled, so we first put them in the refrigerator.
We take a springform pan and put parchment on its bottom, and the cake itself on it.
Place a saucepan with swollen agar-agar on low heat, without ceasing to stir, bring the mass to a boil, and cook for about a minute until completely dissolved. Pour sugar into the solution and bring to a boil again, remembering to stir. At the moment the sugar is completely dissolved and bubbling begins, the fire should be turned off as the syrup is ready. It should now cool down.
Add vanillin and condensed milk to the softened butter, beat the ingredients with a mixer until fluffy.
In a separate container, beat the whites (chilled) until thick foam. Then add citric acid and beat again. The resulting mass should stick well to the whisk. Without stopping whisking, slowly pour the syrup into the whites. We should get a very thick and dense foam. Next, at the lowest speed, beat the condensed milk with butter and egg whites. Our soufflé is ready. Place only half of the mixture in the prepared pan, place the second cake layer on top and again apply another layer of soufflé. Level the surface of the cake and place it in the refrigerator for three hours.
Classic Soviet Bird's Milk cakes were decorated with dark chocolate on top. Therefore, we will not deviate from the recipe. The chocolate must be melted with butter (preferably in a water bath), when it has cooled slightly, apply it to the surface of the cake. Dessert is ready.
History of Napoleon
The Soviet Napoleon cake is still incredibly popular. This has a very long history. There are many legends regarding its origin. It is difficult to say which of them is reliable. It is believed that the history of the cake began back in 1912, on the day of the centenary of the victory over the army of Napoleon Bonaparte. The day of the celebration was timed to coincide with a competition between confectioners who prepared all kinds of desserts.
Everyone wanted to surprise Emperor Nicholas II. The cake made with custard attracted the most attention. The pastry chef divided it into triangular pieces and decorated with cream. These cakes were incredibly similar to Napoleon's cocked hat. According to legend, the dessert later received the name “Napoleon”. Over time, the dessert recipe spread throughout Russia and became incredibly popular.
Products for "Napoleon"
To prepare the Soviet era Napoleon cake, we will need the following ingredients:
- Flour - 455 g.
- Butter - 420 g.
- Salt - 4 g.
- One egg.
- Sugar - 100 g.
- Water 160 g.
- One gram of citric acid.
- One yolk.
- Milk - 70 g.
- A packet of vanilla sugar.
- A tablespoon of cognac.
- A tablespoon of powdered sugar.
The classic buttercream cake recipe includes four steps:
- Making and rolling out dough.
- Baking cakes.
- Preparation of Charlotte cream.
- Assembling the dessert.
In order to simplify the preparation of the cake, you can purchase ready-made puff pastry in the store. However, the taste of such a dessert will differ significantly. The recipe for Napoleon cake (Soviet times) still involves making the dough yourself. In this case, the finished dessert turns out incredibly tasty. To simplify the task, the dough and cream can be prepared on different days.
To prepare the dough, mix 400 grams of flour and salt. Add citric acid to the water, mix and pour the solution into the flour, add the egg and knead the dough. When finished, it should not stick to your hands, but at the same time it should be soft and pliable. Next, put the dough in the refrigerator for half an hour.
Meanwhile, cut the butter into pieces into a separate bowl, add a little flour (20 grams), and beat until smooth. You can put cling film on the table and transfer the butter mass onto it, giving it a square shape no more than two centimeters high. Next, close and put the butter in the refrigerator for thirty minutes. The mass should not spread.
Now you can begin the process of rolling out the dough. To do this, sprinkle the table with flour and form an envelope in the center. We put butter in it (which we previously put in the refrigerator) and cover it with dough. Next, using a cooled rolling pin, evenly roll out the mass into a layer, the thickness of which should be no more than one centimeter. Fold the resulting cake in half, cover it with film and put it back in the refrigerator. After half an hour, we repeat the process of forming the puff pastry again, after which we fold its edges towards the middle and send it to cool. The ritual must be repeated four more times. The finished dough can be placed in the refrigerator for several days until you decide to bake the cakes.
The most difficult stage has been completed, now we need to move on to the baking process. Take a baking sheet and cover it with paper, and preheat the oven to 220 degrees. Roll out the dough into separate layers, up to five millimeters thick. We bake each cake for about half an hour. The baked goods must cool down.
Now you can move on to preparing the Charlotte cream. It is necessary to remove the butter and milk from the refrigerator in advance so that they have time to warm up to room temperature. Whisk 70 grams of milk with egg yolk and strain the mixture through cheesecloth. Then add one hundred grams of sugar and vanilla, put the pan on low heat and cook, stirring constantly. The mixture must be brought to a boil, after a couple of minutes the syrup will acquire the consistency of condensed milk. After this, turn off the heat and pour the contents into another bowl, allowing it to cool.
Cut the butter into pieces and begin to beat until it becomes fluffy. Then add syrup (room temperature) and continue whisking. As a result, we should get a lush cream. You can add cognac to it to add flavor. Charlotte buttercream is ready.
Now you can move on to assembling the cake. Place the cake on a tray and coat it evenly with cream. Cover the top with a new cake layer and lightly press it with your hand, apply the creamy mixture. We do the same with all layers. The top of the cake is usually decorated with crumbs from the cake scraps and powdered sugar. Our Napoleon cake is ready. The (classic) recipe for the Soviet delicacy, as you can see, is not so simple, since it takes quite a lot of time to prepare real puff pastry. But the result exceeds all expectations.
Instead of an afterword
Among the Soviet cakes, the incredibly popular were “Prazhsky”, “Podarochny”, “Leningradsky”, “Enchantress” and many others... Unfortunately, it is impossible to describe all the cakes of Soviet times within the scope of this article. We hope that the given recipes will interest housewives and replenish their culinary repertoires.
Cakes according to Soviet recipes
Recipes for legendary Soviet cakes according to GOST
Cake "Prague", "Flight", "Bird's milk", "Gift", "Leningradsky"
CAKE PIGEON'S MILK"
Flour........................140 g
Butter................350 g
Granulated 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. Add flour to the resulting white mass and knead the dough.
Line two baking trays with baking paper and place the dough in two circles the size of a cake tin. Bake the cakes at 200 degrees for ten minutes, trim the edges. Cool the cakes without removing them from the paper.
Beat condensed milk and 200 grams of butter at room temperature into cream, add 1 ml of vanilla extract and set aside (not in the refrigerator).
Bring the water with agar-agar to a boil over low heat, stirring continuously 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 another couple of minutes, stirring. You can check the correct consistency by tearing the spatula off the surface of the syrup; a thin thread should follow it. Allow the syrup to cool.
Beat the chilled whites until stiff, add citric acid, beat the whites into a dense mass. Pour hot syrup into it in a thin stream (the protein mass will greatly increase in volume).
Beat until thick and mix in the butter and condensed milk with a mixer at low speed. As soon as the consistency becomes homogeneous, the soufflé is ready.
Place the first cake layer in the cake pan and pour half of the soufflé on top. Cover it with the second cake layer and pour in the remaining soufflé. Place the cake in the refrigerator for three to four hours to allow the soufflé to set.
Melt chocolate with 50 grams of butter, pour chocolate glaze over the cake. Let it harden for half an hour and remove the mold 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 the 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 and baking powder and knead the soft dough. Divide the dough into four parts, roll each part out on baking paper so that you can cut out 18x18 cm squares. Place the rolled out dough in the freezer for a quarter of an hour, and then place it in an oven preheated to 200 degrees. for twelve minutes. Cool without removing from the paper.
Mix the lipstick with 10 grams of cocoa powder and evenly glaze one cake layer 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 simmer for four to five minutes until thickened (the syrup will look like condensed milk). Cool, stirring occasionally.
Beat 160 grams of butter until light, add ground vanilla sugar and gradually pour in the resulting syrup, whisking thoroughly. Add cognac, stir.
Place 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 them into small pieces.
Assemble the cake, coating each layer with chocolate cream. Place the glazed cake on top, grease the sides of the cake with the remaining cream and sprinkle with sponge 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 chocolate-covered marshmallows for decoration.
CAKE "FLIGHT"
Peanuts........................130 g
Egg whites.........................170 g
Egg yolk (large).......1 pc.
Milk........................125 ml
Butter................215 g
Granulated sugar...................510 g
Cognac.........................1 tbsp. 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.
Beat the whites (from about five medium-sized eggs) until stiff. 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. Place one full tablespoon of whipped egg whites into a pastry syringe, add nuts to the remaining mixture and mix. Set aside a tablespoon of egg whites and nuts.
Draw two circles with a diameter of 20 cm on parchment, distribute the protein-nut mass on two circles, smoothing with a spatula. Using a pastry syringe, pipe figures onto the remaining free space on the parchment to decorate the cake.
Place the reserved protein-nut mixture on the same parchment in small pieces—when baking, you can 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 an oven preheated to 100 degrees for two hours. Cool.
Both almonds and cashews may well be responsible for the “nuttyness” in this brittle and airy cake
For the cream, mix the yolk with milk, add 190 grams of sugar, and put on low heat. Stirring, bring to a boil and cook for another two to three minutes until thickened. Cool to room temperature.
Beat the butter with half the vanilla sugar into a fluffy mass. Continuing to beat, gradually pour in milk with sugar and yolk, add a spoonful of cognac. Set aside a tablespoon of the resulting cream and mix it with cocoa.
Spread half of the remaining cream on one cake layer, cover with the second cake layer, coat the sides and top of the cake with cream, leaving a little for decoration. Pound the pieces of nut meringue (those baked separately) 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
Granulated sugar...................350 g
Peanuts........................120 g
Butter................170 g
Milk........................90 ml
Rum........................1 tbsp. 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 into 100 grams of granulated sugar and 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 into a viscous light cream, and whites - first to strong peaks, then add 40 grams of sugar and beat into a dense mass.
Mix the whites with the yolks. Add 120 grams of sifted flour, mix thoroughly and place the dough in a greased and floured mold (preferably square), level it. Bake in an oven preheated to 200 degrees for twenty-five to thirty minutes. Let the biscuit 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 simmer for a few more minutes - the mixture should become transparent yellow and viscous. Cool it 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 sponge cake in half, moisten the cakes with syrup for impregnation. Grease one layer with cream and cover with a second sponge cake. Use the remaining cream to spread the top and sides of the cake.
Roast the peanuts in the oven at 180 degrees for a quarter of an hour. Peel the nuts and chop into coarse crumbs. Sprinkle the cake with nuts and refrigerate for two to three hours. Before serving, sprinkle the cake with powdered sugar.
CAKE "PRAGUE"
Eggs........................6 pcs.
Egg yolk...................1 pc.
Flour........................115 g
Granulated 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 until thick, then add 75 grams of sugar and continue beating until fluffy.
Mix the protein and yolk masses, add flour sifted with 25 grams of cocoa, mix thoroughly.
Pour 40 grams of melted butter, cooled to a temperature of 28-30 degrees, into the dough, mix and pour the finished mass into a greased and floured mold with a diameter of about 23 cm. Bake in an oven preheated to 200 degrees for half an hour.
Cool the finished biscuit in the pan for about five minutes, then turn it out onto a wire rack (it is needed for air access - so that the biscuit does not “soak” on the plate and is dry). Leave the cake on a wire rack to cool. Once it cools down, wrap it in cling film.
Mix the remaining yolk with 20 ml of water until smooth, add condensed milk, stir. Place on low heat and cook until thickened.
You can thicken the milk-egg mixture in a water bath. Cool the result.
Beat 200 grams of butter with vanilla sugar, add to cooled milk - add a little at a time, whisking each time. At the end of whipping, add 10 grams of cocoa powder to the resulting cream.
Cut the sponge cake into three layers, coat two of them with chocolate cream, and 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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