Ingredients:

✓ dough for cake with a diameter of 20-22 cm.

✓ 200 ml. cold milk

✓ 120 gr. cold margarine

✓ 1/4 teaspoon citric acid

✓ a pinch of vanillin

✓ 1 tbsp. a spoonful of brandy or vodka

✓ 2.5 cups flour (glass \u003d 250 ml)

Cream

✓ 2 cups of milk (glass 250 ml.)

✓ 200 gr. Sahara

✓ 1 bag of vanilla sugar

✓ 2 tbsp. tablespoons of cornstarch (no slide)

✓ 200 ml. cream 33%

✓ 1 sachet of cream fixer

Preparation:

Sift a glass of flour into a bowl, add diced margarine, vanillin and citric acid, chop everything with a knife to make a crumb.

Separately mix the egg, milk and brandy, add to the crumb, mix, gradually adding the rest of the sifted flour.

Knead a smooth dough, wrap it in plastic foil and refrigerate for 1 hour.

Make the custard for now. In a saucepan, bring 1.5 cups of milk to a boil.

Separately in a bowl, mix 0.5 cups of milk, sugar, vanilla sugar, starch and eggs with a mixer.

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 the baking sheet with parchment.

Bake 12 very thin cakes from the dough until golden brown, chop one of the golden ones into crumbs.

Whisk the cream and fixative into a strong foam and mix gently with the custard.

Smear 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 in the refrigerator overnight

2. Cake "Bird's milk"

Ingredients:

✓ Butter - 100 g.

✓ Sugar - 100 g.

✓ Egg - 2 pcs.

✓ Flour - 140 g.

Souffle:

✓ Agar-agar - 4 g (2 tbsp.) Or gelatin - 20 g (2 tbsp. L.)

✓ Water - 140 g.

✓ Sugar - 400 g.

✓ Butter - 200 g,

✓ Condensed milk - 100 g,

✓ Egg white - 60 g (2-3 proteins),

✓ Citric acid - ½ tsp.

✓ Vanillin or vanilla extract.

Glaze:

✓ Chocolate - 200 g.

✓ Butter - 100 gr.

Preparation:

Beat butter with sugar, add eggs, flour.

On baking paper, draw two circles around the diameter of the baking dish.

The dough turns out to be a little stringy. Spread it with a spatula or spoon in circles on the paper.

Bake in heated to 200 gr. oven for 9-10 minutes.

Remove from the oven, immediately cut to shape, if necessary, leave to cool.

Beat the softened butter with condensed milk and set aside to rest (just not in the refrigerator).

Agar-agar, soaked in advance (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 sample on a thin thread, or a soft ball.

If there is a special in the house. the thermometer is then up to 117 gr.

While the syrup is boiling, beat the whites with citric acid until peaks.

We brought the syrup to the desired consistency, pour in a thin stream into the proteins, continuing to beat them.

Pour in vanillin. Carefully add the whipped butter with condensed milk to the protein mass. The souffle mass is ready.

On the bottom of the mold, put 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 to the refrigerator.

The soufflé is frozen and covered with glaze (melt the chocolate, mix with butter and the glaze is ready).

Back in the refrigerator. The glaze froze. The cake is ready.

3. Cake "Honey cake"

Ingredients:

✓ 400 g flour

✓ 100 g butter

✓ 150 g sugar

✓ 2 tbsp. spoons of honey

✓ 1 teaspoon baking powder

for cream:

✓ 2 cups sour cream

✓ 1 glass of sugar

✓ 2 teaspoons vanilla sugar

Preparation:

Cakes

Combine softened butter with honey and sugar.

Then beat the mixture well and gradually add the eggs.

Combine the sifted flour with baking powder and add to the butter mass.

Mix everything well and knead the elastic dough.

After that, divide the dough into six equal parts.

Roll each part thinly into a layer.

Using an inverted plate that will serve as a template, you need to trim the edges.

Bake the cakes one by one in a preheated oven at 200 degrees for 5-7 minutes for one cake.

Cream

Combine sour cream with sugar and vanilla sugar.

Beat well with a mixer.

Assembling the cake

Place the cakes on top of each other, greasing them well with cream.

Lubricate the top and sides of the cake well with sour cream.

Sprinkle the top and sides of the cake with baked scraps of crumb.

The cake should soak well in the refrigerator. 4-8 hours.

4. Cake "Anthill"

Ingredients:

✓ 1/2 cup sugar

✓ 3 1/2 cups wheat flour

✓ 200 grams of sour cream

✓ 200 grams of butter or margarine

✓ Salt 1/2 teaspoon baking soda

✓ Bank of boiled condensed milk

✓ 200 grams of butter

✓ nuts, chocolate chips to taste

✓ Baking tray

✓ Meat grinder

Preparation:

Sift the flour into a deep bowl. Add sour cream, sugar.

We knead hard dough and pass it through a meat grinder.

Preheat the oven to 180 degrees in advance.

We spread the dough on a baking sheet in one layer and bake until the dough is golden brown.

At this time, we prepare the cream. Put butter and boiled condensed milk in a deep bowl.

Beat everything thoroughly until smooth.

Remove the finished baked goods from the oven, cool and remove from the baking sheet.

You should get crispy pieces of dough, which we put in another deep bowl.

Grind with your hands or with a crush, and then mix with cooked cream and nuts, chocolate (optional).

Stir the resulting mass thoroughly, and then put it in a slide on a large flat plate.

Then we put the Anthill cake in the refrigerator for three hours, or better overnight.

5. Sour cream cake

Ingredients:

✓ sour cream - 1 Glass (plus 1 glass of cream)

✓ flour - 3 Glass

✓ sugar - 3/4 cup (plus 1/2 cup in cream)

✓ soda - 1/4 teaspoon

✓ salt - 1/4 teaspoon

✓ vanilla sugar - 1/3 teaspoon (cream)

Preparation:

Preheat the oven to 230-240 degrees. Grease a baking sheet with vegetable oil.

Toss sour cream, sugar and salt in a large bowl. Add flour and baking soda, knead the dough.

Divide the finished dough into 4 equal parts. Roll out a circle from each part with a rolling pin.

Put the cakes on a prepared baking sheet. Bake for 10-15 minutes.

In the meantime, prepare the cream: Beat the sour cream with sugar and vanilla sugar.

Put one cake on a large dish, grease with cream, cover with the second cake on top, grease it with cream, etc.

Grind the fourth cake to the consistency of crumbs and sprinkle on the third cake, richly greased with cream.

Decorate the cake as desired and refrigerate for 3-4 hours.

When the cake is soaked in cream, it will become very tender and soft.

6. Cake "Bear in the North"

Ingredients:

✓ 200 g butter

✓ 1 tbsp. Sahara

✓ 5 yolks

✓ 200 g sour cream

✓ 0.5 teaspoon of baking soda, quenched in a tablespoon of vinegar

✓ Salt on the tip of a knife

✓ vanillin

✓ 3 tbsp. flour

✓ For the filling, sour cream, either:

✓ 5 proteins

✓ 0.75 st. Sahara

✓ 1.5 tbsp. chopped walnuts

For fondant:

✓ 4 tbsp. cocoa spoons

✓ 150 g sugar

✓ 8 tbsp. spoons of milk

✓ 150 g butter

Preparation:

Pound softened butter with sugar, add 5 yolks one by one to this mass, continuing to grind.

Then add sour cream, salt and hydrated soda. Mix everything well. Add flour and vanillin gradually.

You need so much flour to make a not too tough dough.

Divide the dough into three pieces and bake them one by one in the oven. Oven over medium heat.

Prepare the filling:

Beat 5 whites into a thick foam, gradually adding sugar.

Add chopped walnuts and stir gently. Brush the cakes with the filling.

Make a chocolate fondant:

Stir cocoa with sugar. Pour in hot milk and stir well.

Put on fire to boil the mixture. Stir continuously!

When the sugar is completely dissolved, remove from heat and add butter.

Pour the cake over the top with a hot mixture.

Put in the refrigerator for a while to harden the fondant.

7. Cake "Kiev" in accordance with GOST

Ingredients

✓ 200g protein

✓ 50g sugar

✓ 1 bag of vanilla sugar

✓ 45g flour

✓ 150g nuts

✓ 185g sugar

✓ 200g sugar

✓ 150ml milk

✓ 250g butter

✓ 10g cocoa

✓ 1 bag of vanilla sugar

✓ 1 tbsp brandy

Preparation:

Ferment 200g of proteins, leaving them in a warm place for 12-24 hours (this will give the best consistency).

The next day:

Mix 45g flour, 150g toasted and chopped nuts (cashews or hazelnuts) and 185g sugar.

Whisk the whites into a fluffy foam as usual, add 50g of sugar and 1 bag of vanilla sugar, beat well again.

Add the mixture of nuts to the proteins, mix gently.

Divide the mixture into two trays lined with paper. Important! I used two shapes - 23 and 20 cm.

Then you will have to cut the larger cake, and the resulting crumb will be used for sprinkling the cake. You can also use molds 23 and 25 cm, the cake will be slightly lower.

Bake two cakes at 150C (approx. 2 hours) at the same time - for example, on two levels in the oven.

If this is not possible for you, beat the whites separately for each cake so that the mass does not stand. Leave the finished cakes for 12-24 hours to harden the structure.

Cream. Remove the oil from the refrigerator (250g). Make a syrup - 150 ml of milk and 1 egg in a saucepan, then add sugar and bring to a boil.

Cook for 4-5 minutes. The finished syrup is similar in taste and consistency to condensed milk. Cool in a bowl

Whisk the butter into a light mixture with a packet of vanilla sugar. Add a tablespoon of syrup, whisking each time.

Separate 200 g of cream, mix with two heaped teaspoons of cocoa powder. Beat with a mixer.

Add Art. To the white cream. a spoonful of brandy and whisk.

Place one cake (larger) on a sheet of waxed paper. Spread with two-thirds of the remaining white cream and cover with another crust. Trim the bottom crust to keep the cake flat.

Collect and grind the crumb. Spread the sides of the cake with chocolate cream.

Spread the remaining cream over the top of the cake and decorate the cake as desired. Sprinkle the sides with crumbs.

Here's a cake. Of course, after decorating, the cake must be cooled for at least a couple of hours.

8. Cake "Monastic hut"

Ingredients:

For cake dough:

✓ Margarine - 200 gr.

✓ Sour cream - 300 gr.

✓ Flour - 4 tbsp.

✓ Sugar - 1/2 tbsp.

✓ Soda - 1 tsp.

✓ Vanillin

For the filling of the cake:

✓ cherry jam - 700 gr.

✓ 3 tbsp. Sahara

For the cream on the cake:

✓ Butter - 250 gr.

✓ Condensed milk - 2 cans

Preparation:

Grind the softened margarine with sugar, sour cream, flour and soda (extinguish the soda beforehand).

Knead the dough and refrigerate for 1 hour.

Defrost cherries, drain off excess juice and stir with sugar.

We take the dough out of the refrigerator and divide it into 3 equal parts, and 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 "Monastyrskaya izba" are ready, let's start with the cream.

We mix condensed milk and softened butter.

Now we fold the cake. Spread out 6x5x4x3x2x1. Grease each layer with cream.

Leave in the refrigerator overnight to soak.

9. Cake "Prague"

Ingredients:

For biscuit:

✓ 6 proteins

✓ 6 yolks

✓ 150g sugar

✓ 115g flour

✓ 25g cocoa powder

✓ 40g butter

For the cream:

✓ 1 yolk

✓ 20g water

✓ 120g condensed milk

✓ 200g butter

✓ a bag of vanilla sugar

✓ 10g cocoa

✓ 55g apricot jam

For glaze:

✓ 60g chocolate

✓ 60g butter

Preparation:

Beat the yolks with half the sugar into a fluffy very light cream. Beat the whites until firm.

Add the remaining sugar and beat until it is. Then mix the whites and yolks.

Add flour, sifted with cocoa, mix, making a spoonful movement from edge to middle, carefully, but carefully.

Pour 40g of melted butter, cooled to 28-30C, along the edge, mix.

Pour the prepared mass into a greased and floured form (23 cm). Oven at 200C for half an hour.

Let stand on the wire rack for at least 8 hours.

Since there were questions, I clarify: cool the baked biscuit in the form for 5 minutes.

Then turn over on a wire rack and leave for 8 or more hours in a regular room (kitchen). The grate is necessary so that the bottom of the biscuit does not get wet.

You have probably noticed that if you sprinkle the yolks with sugar and leave (without beating), they curl.

This phenomenon is similar to how sugar acts on fruit to draw out moisture.

If you mix yolks with condensed milk, the same will happen.

The cunning pastry chef first came up with the idea to mix the yolk with an equal amount of water, and then add the condensed milk.

Then we put the mixture on a quiet fire and cook like English cream, achieving thickening. If you're afraid, use a water bath.

Cool the boiled syrup and add to the butter pre-whipped with vanilla sugar.

You need to add little by little, whisking each time. Add cocoa at the end of the whisk.

Cut the biscuit into three layers and layer with cream.

Coat the outside with jam. Pour over with chocolate lipstick. To do this, melt 60 g of chocolate and butter each in a microwave oven or in a water bath, pour over the cake.

For a cake, 120g of icing is enough, but since some will drain, do it with a margin.

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. Pour flour into the resulting mass of white color and knead the dough.

Line two baking sheets with baking paper, line the dough in two circles the size of a cake pan. Bake the cakes at 200 degrees for ten minutes, trim the edges. Cool the cakes without removing from the paper.

Whisk the 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 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 a couple of minutes, stirring. The consistency can be checked by tearing a spatula off the surface of the syrup, a thin thread should be pulled behind it. Let the syrup cool.

Beat the cooled proteins until firm, 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 firm and stir in the butter with condensed milk with a mixer at low speed. Once the consistency is smooth, the soufflé is ready.

Put the first cake into the cake pan, pour half of the soufflé on top. Cover it with the second cake, pour over the remaining soufflé. Put the cake in the refrigerator for three to four hours to freeze the soufflé.

Melt the chocolate with 50 grams of butter, pour the chocolate icing over the cake. Let it harden for half an hour and remove the mold from the finished cake.

CAKE "LENINGRADSKY"

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 powdered and beat the egg until smooth. Add flour with baking powder and knead a soft dough. Divide the dough into four parts, roll out each 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 the paper.
Mix the lipstick with 10 grams of cocoa powder and evenly coat one cake 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 cook for four to five minutes until thickened (the syrup will look like condensed milk). Cool, stirring occasionally.

Beat 160 grams of butter until lightening, add vanilla sugar pounded into powder and gradually pour in the resulting syrup, whisking thoroughly. Add cognac, stir.

Put two tablespoons of the 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 medium-sized.

Collect the cake, smearing 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, refrigerate 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

Granulated sugar .................. 510 g

Cognac ..................... 1 tbsp. the spoon

Cocoa powder ...... 0.5 teaspoon

Vanilla sugar .................. 14 g

Fry the peanuts in an oven preheated to 180 degrees for fifteen minutes, peel and chop.

Whisk the 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. Put one tablespoonful of whipped whites into a pastry syringe, add the nuts to the remaining mass and mix. Set aside a tablespoon of protein 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. From the pastry syringe, place the figures for decorating the cake on the remaining free space on the parchment.

On the same parchment, put in small pieces the set protein-nut mass - 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 an oven preheated to 100 degrees for two hours. Cool down.

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. While stirring, bring to a boil and cook for another two to three minutes, until thickened. Cool to room temperature.

Beat butter with half vanilla sugar until fluffy. Continuing to whisk, gradually pour in milk with sugar and yolk, add a spoonful of brandy. Set aside a tablespoon of the resulting cream, mix it with cocoa.

Spread one crust with half of the remaining cream, cover with the second crust, coat the sides and top of the cake with cream, leaving a little for decoration. Pieces of nut meringue (those that were baked separately) crush into crumbs and sprinkle on the sides of the cake. Decorate with chocolate and white cream and meringue figurines, refrigerate for at least an hour.

Instead of the traditional peanut recipe, you can use any other nuts.

GIFT CAKE

Eggs ............................. 5 pcs.

Flour ............................. 125 g

Granulated 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 of hot water with 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 into 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 in 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 until boiling and simmer 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 brandy.

Cut the seasoned biscuit in half, moisten the cakes with syrup for soaking. Grease one layer with cream and cover with a second biscuit cake. Grease the top and sides of the cake with the remaining cream.

Fry the peanuts in the oven at 180 degrees for a quarter of an hour. Peel the nuts and chop into coarse crumbs. Sprinkle nuts on the cake and refrigerate for two to three hours. Sprinkle the cake with icing sugar before serving.

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 the egg yolks from the whites. Beat six yolks with 75 grams of granulated sugar in a fluffy light cream, and beat the whites first until a dense consistency, 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 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 preheated to 200 degrees for half an hour.

Cool the finished sponge cake in the form for about five minutes, then turn it over on the wire rack (it is needed for air access - so that the sponge cake does not "soak" on the plate and is dry). Leave the sponge cake on the wire shelf until it cools. When it cools down, wrap it in plastic wrap.

Mix the remaining yolk with 20 ml of water until smooth, add the condensed milk and stir. Put 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 chilled milk - add a little, beating 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 the microwave or water bath, pour over the cake and refrigerate for half an hour.

It was my favorite cake as a child. There were nuts and I loved it. There was a juicy, tender biscuit. There was a delicious cream in there.
Now the store also has these. In appearance - the same ones. It tastes disgusting. Well, or not bad (depending on the manufacturer). But not to find one like in childhood.
This surprises me. There are standard recipes, why did everything change? I was thinking, maybe my taste has improved spoiled? But no, my taste is all right. They are trying to spoil the taste (and have already spoiled it) for those who have not tried delicious cakes, who are already sure that sweets are what they should be!
I strongly disagree with that! And therefore I want to offer you a cake "Gift" in accordance with GOST, it turned out as it should. The recipe I took from the collection of recipes for cakes.
Now I'm sure that you can bake the right cake - if you want, if you just follow the recipe. By the way, I was not too lazy to calculate the cost of products purchased at retail for this cake, it is 80 rubles. I do not mind paying and much more for the right delicious cake, but where can I get it?

You will need 4 eggs, 120g sugar and 120g flour, preferably square in shape. Before use, it should stand for about 12 hours.

Prepare the syrup for soaking the biscuit in advance - it should be cold: pour 100 g of sugar in 110 ml of hot water and heat to a boil. Refrigerate and add a teaspoon of rum and a tablespoon of brandy.

Charlotte cream. For this cream, first make a syrup: mix 125g of sugar in a saucepan with one egg.

Add 80ml hot milk, heat to a boil with constant stirring and simmer for 5 minutes over medium heat. The egg will not curdle, here a large amount of sugar prevents this.

The finished syrup is transparent yellow and viscous. Refrigerate to room temperature and do not leave for long - due to the large amount of sugar, it tends to be sugar-coated.

Whisk 150g butter, adding gradually cooled syrup, vanilla sugar packet and a spoonful of brandy.

Cut the biscuit in half, saturate the cakes with the soaking syrup, then grease the bottom layer with a part of the cream and cover with the top layer. Spread the remaining cream on the top and sides of the cake.

Chop 120g of peanuts into coarse crumbs.

Sprinkle nuts on the cake.

Cool in the refrigerator for two to three hours. Sprinkle a teaspoon of powdered sugar on top.

Today I will tell you how to make a classic Leningradsky cake at home - a recipe with a photo will help you understand all the intricacies of the process.

Cooking steps

1. First of all, you need to bake shortbread cakes. If you knead the dough correctly and do not dry them out in the oven, then they will turn out to be dense and at the same time tender, and when infused, they will be saturated with cream and become softer, crumbly and very pleasant to the taste.
2. The cakes are coated with Charlotte cream with cocoa, which is prepared on the basis of milk-yolk syrup with whipped butter. It is dense enough, but delicate. Do not worry, since the cream is used in moderation, the finished cake will not turn out to be too greasy.
3. Perhaps the most difficult stage is the chocolate icing. For the Leningradsky cake, you need to prepare sugar fondant in advance, at least a day in advance, so that it has time to ripen. The finished fondant must be diluted with water and combined with cocoa to form a liquid icing for covering the cake. Cooking fondant for beginners will be especially difficult, so I took out the recipe separately (look on the website). If you don't want to mess with fondant, you can try making the frosting with milk, sugar, butter and cocoa. Alternatively, you can cover the cake with chocolate ganache. Of course, this will no longer be a GOST recipe, but the "Leningradsky" cake will still be delicious!

Total cooking time: 2 hours + 6 hours for impregnation
Cooking time: 2 hours
Yield: 8 servings

Ingredients

for the test

• wheat flour - 330 g
• butter - 185 g
• sugar - 125 g
• small chicken egg - 1 pc.
• baking powder for dough - 1 tsp. without a slide

for Charlotte cream

• egg yolk - 1 pc.
• milk - 75 ml
• sugar - 115 g
• vanilla sugar - 1 tbsp l.
• butter - 125 g
• cognac - 1 tbsp. l.
• cocoa powder - 1 tbsp. l.

for glaze and decoration

• ready-made sugar fondant - 200 g
• dark cocoa powder - 1 tbsp. l.
• cold boiled water - 1-2 tsp.
• roasted peanuts - 30 g
• biscuit crumbs - 3 tbsp. l.

Preparation

Knead the shortbread dough.

Combine in a bowl: 1 whole egg, 125 g of fine sugar and 185 g of butter - it must be of the highest fat content and must be softened to room temperature (you cannot melt it in a water bath!). Beat everything together at medium speed of the mixer until a homogeneous and smooth mass is obtained.



Pour in 1 tsp. baking powder and 330 g of pre-sifted flour (all at once). Quickly knead the dough - collect the crumbs with your hands and form a bun.



We divide it into 4 equal parts, roll each into a ball, wrap it in cling film and send it to the refrigerator shelf - let it rest and cool for about 20 minutes. Meanwhile, we make templates out of baking paper, draw 4 squares 18x18 cm in size - outline a bold outline with a pencil, so that it can be clearly seen.



When the dough has stood, roll out each piece on parchment (so that the dough does not come into contact with the pencil lead, lay the paper pattern down). We send the workpieces back to the refrigerator for 20-30 minutes.



We bake the cakes for 10-12 minutes - the oven must be preheated to 180 degrees. Let it cool without removing it from the parchment. The cakes should only brown a little, but do not overdry them, otherwise they will break!

We cook the glaze.

Melt about 200 g of sugar fudge in a water bath, add a little water to make the glaze flowing, stir in 1 tbsp. l. cocoa. Do not overheat above 55 degrees! Quickly, while the icing is warm, cover one of the cakes. It freezes instantly, literally in 7-10 seconds (!), So you need to level it very quickly, until it grabs. Leave the cake covered with chocolate fondant on the desktop until it solidifies.



Cooking Charlotte cream.

Put 1 egg yolk in a saucepan, pour 75 ml of cold milk, add 115 g of sugar and 1 tbsp. l. vanilla sugar, stir vigorously with a whisk until a light foam appears, so that the yolk is completely dispersed. On low heat, gradually bring the mixture to a boil and boil until thickened - approximately 2-3 minutes from the moment of boiling. Stir constantly and cook over low heat so that the syrup does not burn and the yolks do not curl.



As soon as the syrup is ready, remove it from the heat, pour it into a bowl, cover it with cling film "in contact" so that a crust does not form on the surface, and leave it in this form until it cools completely. In consistency, it should turn out like a liquid condensed milk, very tender and smooth, without a single lump, absolutely homogeneous. It is very important that the syrup has cooled completely, it is absolutely impossible to introduce it in a warm form into the oil, otherwise the cream will exfoliate.



Next, take 125 g of soft butter, thawed at room temperature, and beat with a mixer for several minutes, until whitening and splendor. Then add the cooled syrup in portions, 1-2 tablespoons, without stopping to work with a mixer. At the end, add 1 tbsp. l. cocoa powder, beat again. We put off about 3-4 tbsp. l. chocolate cream in a sleeve with a nozzle - it will be used for decoration. Pour a spoonful of brandy into the remaining cream, beat a little more until smooth.



We collect the cakes.

We coat 3 cakes with cream, laying on top of each other. There will be little cream, so carefully spread it in an even layer - consumption is about 2 tbsp. l.



We coat the sides of the cake with cream, sprinkle with biscuit crumbs (for this, trimming the biscuit that you have left from any cake, grind it on a grater or in a blender, pour it on a baking sheet and brown in the oven).



Decorating the cake.

At the final stage, we use chocolate cream, which was put into a sleeve with a nozzle - we make a border along the contour, decorate with roasted peanut crumbs.



We send the cake to the refrigerator for 6-8 hours to soak. According to GOST, the Leningradsky cake was also decorated on top, glazed with chocolate, if you wish, you can also cook them. Cut into portions and enjoy. Enjoy your tea party!

There are people who prefer wet biscuit cakes with roses to all modern mousse cakes, dizzying flavor combinations and amazing textures. I know of at least one such person who rolls his eyes with pleasure when I make such a cake.
I decided to give you a gift before the New Year and publish the recipe for the very, very "Soviet" sponge cake in accordance with GOST, namely the biscuit-cream cake (recipe number 1). Chadeyka does not have it in the magazineJ
I tried to describe the recipe in great detail so that everything was clear, so the long text is not because it is difficult, but because it is detailed.
I'll make a few more comments before the recipe itself. In the recipe book there is only a calculation of the amount of ingredients, there is no description of the actions. Therefore, I took the descriptions from the book of Kengis R.P. as a basis, but the amount of ingredients is precisely from the collection of recipes according to GOST.
The most ideal biscuit for blotting with syrup is a heated biscuit, so we will use its technology. But you can also make a simple sponge cake, separating the whites from the yolks and beat separately with sugar, then adding flour. In general, decide for yourself, but the Zhenoise is better in texture, more lush and perfectly absorbs impregnation.
In the collection, creamy cream and creamy cream with cocoa are given separately, but it is clear that preparing 40g of cream with cocoa is even physically problematic, so I immediately counted the amount of cream, increasing it, taking into account the fact that I will take part for the cream with cocoa. In addition, if you want the decoration to be richer, there were as many roses as I have on this cake, then, in general, it is worth increasing the amount of cream somewhere by a coefficient of 1.3
In order for the butter cream to be tasty, you need to observe 2 important points. The ingredients should be of the highest quality - butter should be butter, and condensed milk should be condensed milk. Hope you understand what I mean. And second - the technology must be followed, do not ignore a single stepJ
About the syrup. I'm scared to admit that age, I remember those wet cakes. Exactly WETJ So, when I made this cake, exactly following the recipe, my father-in-law said that you can add more syrup, that is, for the weight, obviously, more water was added to the cake in those wonderful times. But you decide for yourself, next time I will make the syrup for 1.5 servings.
Yes, and I have this color of the biscuit only because I have eggs from the household (free-range). The sponge cake can be rather white on the inside if using eggs from incubators.
I mowed the cream with beetroot juice and spinach juice, but you can also use dyes there will be a gram - just for decoration.
Fruit-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 number 1
Wheat flour from.- 10 6 g
Potato starch (dry) - 26 g
Granulated sugar - 130 g
Eggs - 21 7g
Vanilla essence - 1 g
Exit finished product -375,00 r

Cream 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

Blotting syrup (fortified) No. 96
Granulated sugar - 103g
Rum essence - 0.4g
Cognac or dessert wine - 10g
Cognac - 11g
Water - 100g
Yield-200,00g

Creamy cocoa No. 57 - 40g
Creamy cream - 40g
Cocoa powder (industrial) - 2g
Yield-40,00g

Fried biscuit crumb No. 2 - 8g

COOKING METHOD:

Heated biscuit ( Sponge cake - Pâte à génoise)
Heat the oven to 175 0 С. Grease the dish with oil.
We are preparing a water bath. To do this, pour a little water into a saucepan and bring to a boil.
Put eggs in a fireproof bowl and add powdered sugar. Place the bowl on a pot of boiling water. The fire should be small so that the boil is not strong, the bowl should never touch the surface of the water.
Constantly whisking eggs with sugar with a whisk, heat them to a temperature of 55-60 degrees. If there is no thermometer, then the finger dipped into the mixture should be hot, but not too hot, you cannot overheat the mixture - the eggs will curl.
Remove the bowl from the water bath and continue whisking for about 10 minutes. Until the egg mass cools down to room temperature and increases in volume several times. You should get an airy foam flowing from the rim with a ribbon, and the ribbon should lie on top of the mass, spreading not instantly.
We add flour by mixing everything by folding, that is, rotating the spatula from the bottom up, as if scooping up the mass and wrapping it. Gently but confidently mix until smooth, trying to maintain an airy structure.

We spread the dough in a mold and smooth it out neatly. You can "twist" the mold once so that the dough is distributed and, thanks to the centrifugal force, a little more "went" to the edges. Thus, there will be no too high "hump" in the center, and the one that rises during baking will settle during cooling. We bake for about 30 minutes (depending on the oven).
The Genoise is ready when the dough at the sides begins to lag slightly, and when you lightly touch the surface of the biscuit with your finger, the dough jumps back, the fingerprint immediately disappears.
Cool in shape. Ideally, the biscuit should mature within 8 hours so that it won't crumble too much when cut.

In addition, this sponge cake lends itself well to freezing, that is, it can be prepared in advance, and then removed from the freezer in a few hours and allowed to thaw.

Impregnation:
Pour water into a saucepan and add sugar. Boil. Turn off the fire. Cool the syrup, add alcohol, flavoring agents
Other impregnation options can be viewed

Cream:
The ingredients for the cream should be at the same temperature - room temperature.
Beat the butter until lightly and, without stopping, add the icing sugar gradually.

Then gradually add the condensed milk and continue to whisk. Add flavoring agents at the end.

But! It is important not to overbeat, so that the butter and condensed milk do not begin to separate "grains".
If you notice that this has begun to happen, then the cream can be saved by heating it a little. Put a 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 to beat. Do 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 cakes. If the trimming did not work out from the alignment of the cake - the cakes immediately turned out to be even, then just cut off a little biscuit. Crumble and dry in a pan.

Soak the cakes with syrup.
Coat one cake with 1/3 of the cream, cover with the second cake.

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 to a pastry bag and decorate the cake with it. You can touch up the cream. Also use cocoa cream.
Put the cake in the refrigerator for a couple of hours to soak and combine flavors and aromas.
Before serving, remove the cake from the refrigerator to soften the cream.

Enjoy your memories!