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Cakes according to Soviet recipes

Our mothers and grandmothers were not equal in baking these cakes. And not cakes at all, but a whole era! For many years, such sweet masterpieces as "Leningrad", "flight", "Gift", Continue to firmly hold their positions at the festive tables in spite of the store abundance of confectionery.

delicious Childhood memoriesAnd, despite all their simplicity, undoubtedly deserve that you cook them at home and tell your little one about the sweets that were so loved in the past.

Cakes according to Soviet recipes

Redaction "so simple!" Gladly shares recipes of the most famous Soviet cakes From grandmother's notebooks. In your performance they will not concede the same!

Cake "Leningrad"

Cake "Leningrad"

Ingredients

  • 330 g of wheat flour
  • 345 g of butter
  • 255 g of sugar
  • 75 ml of milk
  • 1 egg
  • 1 yolk
  • 1 tbsp. L. Cognac
  • 17 g of cocoa powder
  • 7 grams of vanilla sugar
  • 1 tsp. Baking powder
  • 200 grams of finished lipstick
  • 10 g nuts
  • Biscuit crumbs to taste

Cooking

  1. 185 g of softened Butter, 125 g of fine sugar and egg whisk into a homogeneous mass. Add the flour with the baking powder and knead the soft dough.
  2. Divide the dough into 4 parts, each roll out intoPaper for baking so that you can cut out the squares 18 x 18 cm. Roll the dough into a freezer for 15 minutes, and then send it to the oven for 12 minutes at a temperature of 200 degrees. Cool without taking it off the paper.
  3. Mix lipstick with 10 g Cocoa powder And evenly cover it with the cake, which will be the top.
  4. Mix milk with yolk, strain, add 130 gSahara. Then on low heat bring to a boil and boil for about 4-5 minutes. Before thickening (the syrup will look like a condensed milk). Cool, stirring occasionally.
  5. Beat 160 g butter to whiteness, add vanilla sugar and gradually pour into the mixture of syrup, whisking thoroughly. Add cognac, stir.
  6. Postpone 2 tbsp. L. Cream in pastry bag For decoration, add 7 g of cocoa to the remaining cream and again thoroughly beat. Nuts are slightly fried without oil and cut off a little.
  7. Collect the cake, promazyvaya each layer of chocolate cream. From above place the corrugated cake. The sides of the product smudge with the remaining cream and sprinkle Biscuit crumb. Cake decorate with cream from pastry bag and chopped nuts, put for a couple of hours in the refrigerator.

Cake "flight"

Cake "flight"

Ingredients

  • 130 grams of peanuts
  • 1 egg yolk
  • 5 egg whites
  • 125 ml of milk
  • 215 g of butter
  • 510 g of sugar
  • 1 tbsp. L. Cognac
  • 1/4 tsp. Cocoa powder
  • 14 grams of vanilla sugar

Cooking

  1. Fry peanut In a preheated to 180 degree oven for 15 minutes, clean and chop it.
  2. Whip the proteins to steady peaks. Add to them 7 grams of vanilla sugar and 320 grams of plain. Whisk another 7-8 minutes. Until a very dense mass is obtained. Postpone 1 full art. L. Of whipped proteins into a pastry syringe, and add the nuts to the remaining mass and mix well. Postpone another 1 tbsp. L. Proteins with nuts.
  3. Draw on the parchment 2 circles with a diameter of 20 cm, distribute the protein-nut mass on the circles, smoothing the spatula. of Confectionery syringe Extrude the free space on the parchment left to decorate the cake.
  4. Lay out the same parchment in small piecesDeferred protein-nut mass. Breaking one of these small pieces in the process of baking, you can determine the readiness of the cakes, and then make a crumb for them to cover the cake.
  5. Bake the cakes in the oven for 2 hours at 100 degrees. Cool down.
  6. For a cream mix yolk with milk, add 190 g of sugar, put the mass on a weak fire. Stirring, bring to a boil and cook for another 2-3 minutes. Before thickening. Cool the resulting cream to room temperature.
  7. Oil whisk with the remaining vanilla sugar inLush mass. Continue to beat, gradually start pouring the cooled milk with sugar and yolk, add cognac. Postpone 1 tbsp. L. The resulting cream and mix it with cocoa.
  8. Half of the remaining cream, smear one cake,Cover it with a second crust, dabbing the sides and top of the cake with cream, do not forget to leave a little to decorate. Pieces of walnut meringue (those that were baked separately), the roots in the crumb and the sacking of the sides of the product. Decorate the top with chocolate and white cream, meringue figurines. Refrigerate for at least 1 hour.

Cake "gift"

Cake "gift"

Ingredients

  • 5 eggs
  • 125 g of wheat flour
  • 350 g of sugar
  • 120 grams of peanuts
  • 170 g of butter
  • 90 ml of milk
  • 1 tbsp. L. Of Roma
  • 2 tbsp. L. Cognac
  • 7 grams of vanilla sugar
  • 1 tsp. Powdered sugar

Cooking

  1. Prepare first Citrus syrup: It must be able to cool down. Mix 110 ml of hot water and 100 g of granulated sugar, heat the mass to a boil. Chill and add rum and 1 tbsp. L. Cognac.
  2. Separate the proteins from the yolks in 4 eggs and whisk them overSeparate: yolks - with 80 grams of sugar to get a viscous light cream, and proteins - first to strong peaks, and then add 40 g of sugar and beat until a dense mass.
  3. Gently stir the squirrels with yolks. Add 120 g of sifted flour, mix thoroughly and put the dough into a greased and flour-sprinkled shape (preferably square), smooth. Bake a biscuit in a preheated 200 degrees oven for 25-30 minutes, allow it to cool and stand 12 hours at room temperature.
  4. To obtain Cream charlotte, Mix 130 g of sugar with the remaining egg, 90Ml of milk. Stirring constantly, preheat the mixture on low heat until boiling and boiling for a few more minutes. You need to achieve that the mixture becomes viscous and transparent-yellow, cool it to room temperature.
  5. Whisk 160 grams of butter, gradually pouring in the cooled milk and sugar mixture, add vanilla sugar and a spoon Cognac.
  6. Cut the sponge cake into 2 parts, moisten the cakes with syrup for impregnation. One layer of cream and cover with a second biscuit cake. The remaining cream smear the cake on top and sides.
  7. Peanut fry in the oven at 180Degrees 15 minutes. Peel the nuts and chop into a large crumb. Sprinkle the cake with nuts and put in the fridge for 2-3 hours before serving sprinkle the cake through a strainer with powdered sugar.

Prepare for the native these classic cakesGone times, together to enjoy their unforgettable taste! Delicate, airy, made from the freshest products, they will not be compared with the store. Bon Appetit!

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