EntranceRecipes for Soviet-era cakes. Soviet cakes
Cake in the USSR was more than a cake. It was the crown of the feast, the apogee of well-being. Therefore, they probably put everything and more in it: a lot of biscuit, nuts, jam, cream, from which pink, white and green roses are wrapped on top.
Before the war, cake was not perceived as a dessert. AT cookbooks you could only find a cake made of cookies or cottage cheese.
The word "dessert" meant, for example, jelly, mousses, kissels, puddings, pies, pancakes and fruits - say, apples in red wine or croutons from white bread with canned fruit.
Since the 1950s, Soviet life has opened its arms to cakes and pastries. "Napoleon", "Fairy Tale", "Abricotine", "Cornucopia" become the main decoration of the table.
They soon became in short supply, so basically you had to bake your own or stand in line for a long time, as in this photo.
In the magazines "Worker" and "Peasant Woman" there were appendices with recipes for famous cakes - "Prague", " bird's milk"and others. Mistresses wrote down recipes for making cakes from each other and wrote in women's magazines.
- Somehow, in my mother's old notebook with recipes, among other beautiful things, I stumbled upon such a miracle as "tea cake" - from sleeping tea. That's what they ate.
Cake "Abricotin" is one of the oldest and most famous cakes of the Soviet era. It was named apricotine because apricot liqueur was used in the cake. He is sandy gentle cream charlotte. Distinctive feature This cake has a delicious pink icing.
One of the most famous cakes in the USSR: "Kyiv Cake" was originally just a manufacturing error. Confectioners forgot to put whipped egg whites in the refrigerator, which had frozen overnight.
In the morning, the head of the biscuit shop, Konstantin Petrenko, decided to hide the unfortunate mistake of his colleagues and, under his own responsibility, together with his assistant Nadezhda Chernogor, smeared the protein cakes with butter cream, decorated and sprinkled with vanilla powder.
This experiment was a hit. So, by chance, the first prototype appeared delicious cake. Later, nuts were added to the protein mass - currently it is hazelnuts. "Kyiv cake" now consists of two airy meringue cakes with layers of butter cream. On top, it is also decorated with cream, and on the sides with a crumb of hazelnuts.
To meet the growing demand for the product, the Karl Marx factory even had to transfer the recipe to Kyiv bakeries, but never to other cities. The fact that the Kyiv cake could only be bought in Kyiv only fueled the interest of the guests of the capital to it, because it only strengthened the “brand exclusivity” ...
With the help of a gift in the form of a "Kyiv cake" in the capital of the Soviet Union, then it was possible to solve many problems.
The head of the most popular ensemble "Kobza" Yevgeny Kovalenko recalls:
“We have always been welcome guests in the rating New Year's programs on Central Television, as the best performers of generous songs and carols. As for other programs, “Kobza” often performed in “Wider Circle” and “Sing, friends!”.
At that time, to shoot in a popular program, it was enough to come to Moscow with “Kyiv Cake” and vodka. In other words, get off lightly. Moreover, we were kindly paid for the way home.”
To get the real "Kyiv" cake, it was ordered to the conductors who went to Kyiv. By the way, many profited well from this, because they resold "Kyiv" at exorbitant prices - for 20 - 25 rubles.
There is probably no such person in Moscow who has never tried the Bird's Milk cake. Meanwhile, not everyone knows that this cake is not the result of folk art, but the invention of a particular person. Namely - Vladimir Mikhailovich Guralnik, head of the confectionery shop of the restaurant "Prague", Honored Worker of Trade of Russia.
The famous Bird's Milk cake was invented by Guralnik in 1974. True, the Bird's Milk sweets first appeared at the Moscow Krasny Oktyabr factory. Vladimir Mikhailovich liked these sweets, he wanted to make a cake with the same name. He tried several recipes and finally found the most successful one.
Of the many design options, I settled on a simple idea: pour chocolate over the entire cake and decorate it with a chocolate bird. “At first they made 30 pieces a day, then 60, then 600,” recalls Vladimir Guralnik.
This was sorely lacking for Muscovites and guests of the capital: in the 80s, such queues lined up behind the cake that they had to be deployed so that people would not block traffic between Kalinin Avenue (now Novy Arbat) and Arbat. Customers stood for hours by appointment, the smaller queue was made up of coupon holders, which the restaurant sold for 3 rubles. (Moloko itself cost 6 rubles 16 kopecks). Guralnik recalls with a laugh how, at the exit from the Arbatskaya metro station, he was offered to buy a coupon for his own product.
- There were, of course, home-made versions - on gelatin or semolina, but this is so, out of hopelessness ... it seems similar, but obviously not the same! Since every housewife knew that there was some secret in a real bird, some secret ingredient that you just couldn’t buy and without which, unfortunately, nothing would work.
Now everyone knows that real "Bird's milk" needs agar-agar.
Under capitalism, the owner of the trademark-dream would certainly get rich. But not in an era when Mosrestorantrest decided everything. Guralnik was given an author's certificate for the cake, but was not allowed to patent it. But they issued the recipe for "Bird's Milk" (just like "Prague" and a number of other popular cakes) as GOST. This meant that any factory could prepare the cake, but the slightest deviation from the recipe would be prosecuted. (It is a pity that now there is no such law)
Already in modern times, Vladimir Guralnik repeated his attempt to patent "Bird's Milk", but he was told that it was too late to do this in relation to a product that everyone and everyone has been preparing for the last 30 years.
- My grandmother worked at a factory that makes real Bird's milk. I ate them all my childhood.
It is widely believed that original recipe Cake "Prague" comes from the Czech capital of the same name. It was very time consuming and not cheap, as it included four types butter cream made using cognac and Chartreuse and Benedictine liqueurs, and the cakes were soaked in rum. However, in the recipes of Czech cuisine, this cake is missing. In fact, the recipe for "Prague", which fell in love with the USSR, was invented by the same Guralnik. At the very beginning of his culinary career, Guralnik, being an apprentice in a restaurant, studied confectionery art pastry chefs from Czechoslovakia, who regularly came to Moscow to exchange experience. In principle, "Prague" is a variation on the theme of the Viennese Sacher cake, in the recipe of which there is no cream at all.
In Soviet times, the cake was not patented due to the lack of practice of issuing a patent for cooking recipes, but was designed according to GOST and thus can be prepared at any confectionery factory. “Prague” tasted the same everywhere: from Moscow to the outskirts, including the union republics.
Also his cake "Capital". The author himself shared the recipe in the Rabotnitsa magazine.
The most affordable and cheapest in the USSR were waffle cakes. There was no shortage in them, and they cost 50 kopecks. Not very tasty. Only hunger...
Another popular decoration holiday table there was a “Fairy Tale” cake: a brick-shaped biscuit was decorated with cream hedgehog, stump and mushrooms on top. Such a pleasure cost 1 ruble 90 kopecks. And it's still being produced to this day.
"Enchantress" - until now, my husband and I buy sometimes.
The Cheryomushki confectionery and bakery plant was put into operation in April 1973. In 1976, the production of the first in Russia sponge cake long-term storage"Enchantress".
Previously it included:
Now. The typo in the picture is "what" instead of cocoa. Or is it someone's hint that some modern cakes taste very inedible?)
- Enchantress!!))) I eat this cake just for the sake of the cream :) Just recently I was thinking about where to find a cream recipe and eat it without a biscuit ...
In the Soviet Union, only the Prague cake could compete with the Napoleon cake in popularity. Moreover, unlike the latter, which not many housewives baked at home, "Napoleon" was a favorite homemade cakes. It is because of this popularity in our country that it is considered that famous cake invented in Russia.
And they even came up with a suitable story for the occasion. Allegedly, the cake was first born in 1912, on the centenary of the victory over Napoleon. The cake was baked in the shape of a square, and then cut diagonally into two triangles, which symbolized the tricorn hat of the defeated emperor. It is quite possible that for such a significant event as the centenary of victory in the Patriotic War of 1812, they baked a cocked hat cake. However, the technology and the name of this dessert existed in different countries for many, many years now. The first recipe for puff pastry appeared in France in the 17th century. The cakes made from it were called "millefeuille", or "thousand layers". The French have retained this name to this day, and they breathed into the dish itself new life. Now millefeuilles are made from both vegetables and meat.
After some time, the dessert recipe came to Italy, where it quickly spread under the name "Napolitano Cake". Having dispersed all over the world, the name somehow cunningly turned into "Napoleon". Now this is what these cakes and pastries are called in Australia, Canada, some states of the USA, Sweden, Finland, Norway, Denmark and even in the Middle East. The most touching name for the dessert came up in Poland - "Napoleon".
- This is my grandmother's recipe. Let margarine not be embarrassing - the taste in the end was great. Naturally, I asked my grandmother about margarine, because even as a child I knew that it was a substitute, I read books and so on. But she insisted that it was the right thing to do. I don’t remember the arguments, but she was not a culinary dogmatist. Only it was Soviet margarine. After perestroika, according to the assurances of her grandmother who cursed her, none of this remained. In the sense - the right products.
-And once we had a real cake from the Kremlin at home: either dad was again awarded in the St. George's Hall, or someone worked in the Kremlin on the economic side, I don’t remember.
The cake was huge and fantastically beautiful, it even took my breath away.
On top of the cake was a chocolate cornucopia filled with scarlet, as if alive, strawberries: it seemed that even the house smelled of fresh strawberries, like in June.
Alas, the cake turned out to be not just tasteless, but inedible: thick cakes, without impregnation and almost without filling. The nasty glaze crumbled on the teeth like crushed glass. The cornucopia turned out to be made of caramel, hard as plastic, and only smeared with chocolate. And the strawberries were made from dyed margarine.
Kremlin beauty went to the trash.
(I asked my husband if he ate cakes in the Kremlin canteen. He answered never. Here are cheesecakes and mashed potatoes on the raw eggs and butter - just a treat. I read this review about the Kremlin cake, chuckled. For beauty, to surprise foreign diplomats. Note Ryazanochka77)
- And I didn’t like either Bird’s Milk or Prague, because I don’t like soufflé and chocolate. And margarine. And I loved the most cheap and unpretentious cake "Moskvichka" - a juicy, soaked biscuit with jam and peanuts. There are none now!
- As a child, I adored Prague, but I didn’t know that it was in short supply
Withdraw to the USSR new cake to the domestic market was impossible without the approval of the Unified Tasting Council of the USSR Ministry of Food and Trade. This body approved new recipes and decided whether the product was worthy to be on the table of the Soviet consumer. At the same time, they strictly followed the ingredients of the recipe - deviation from them was a criminal matter. Butter, real eggs, natural sugar, animal cream...
Today, we have to figure it out ourselves and try to distinguish the "correct" cake from the tasteless, outwardly beautiful one. We have been buying the "Enchantress" for several years now. Because I don't know how to choose the "right" cake.
The choice of cakes is rich - budget and luxurious, high-calorie and dietary, kefir and fruit. The composition is known - flour, sugar, eggs, cream. And then it turns out tasteless or cloyingly sweet. My husband once bought "Napoleon" - we did not like it, there was an excess of butter, not butter.
In recent years, recipes for Soviet cakes have been carefully collected and published on the Internet, in magazines and books. True, some complain that buying ingredients is sometimes more expensive than buying nice cake. And it’s a pity for the products if the cake doesn’t turn out due to inexperience ...
Total Recall: 10 New Year's Eve Soviet dishes
Legendary Soviet appetizers, salads, hot dishes and desserts. These dishes adorned our New Year's table not one decade. Why don't we remember these soulful feasts and prepare unforgettable classics?
A series about the life of the country at the end of the 70s, Leaving Nature, started on Domashny. Frankly, many of us are immersed in nostalgia, remembering how it was. were at that time and their joy. Remember unforgettable taste"Kyiv" cake, "Bird's milk" or "Honey cake"? Every Soviet citizen hunted for them, got them on a big pull, stood in endless lines. Culinary expert Vladislav Nosik has prepared 5 legendary cakes from the Land of the Soviets. Classic taste plus a little bit of modern decor - join us!
Napoleon cake"
Napoleon cake". Photo: site The real "Napoleon" was actually inaccessible to mere mortals. The cake was sold exclusively in those places where the entrance to ordinary Soviet people was ordered. For example, in the legendary culinary at the Moscow Hotel or in the Central restaurant. What was Napoleon? Divine light oil cream, the finest airy puff pastry, and all this splendor melted in your mouth. God knows where the Soviet housewives got the recipe for beer cakes and passed it on from generation to generation, it was delicious, but still not the same.
I found that recipe for a real Napoleon, simplified it a bit and modified it so that I didn’t have to stand at the stove all day, and voila!
NAPOLEON CAKE RECIPE
What do you need:
Dough:
4 tbsp. flour
250 g butter
1 st. sour cream with a fat content of 15–30%
2 eggs
Cream:
3 eggs
1.5 st. Sahara
2-3 sachets of vanilla sugar
4 tbsp. a spoonful of starch (or flour)
1 l cream with 10% fat
200 g butter
How to make Napoleon Cake:
Cake pigeon's milk"
The classic "Bird's milk" can now be baked by everyone. Photo: website This grandiose cake was invented in the legendary confectionery at the Praga restaurant on the Arbat in 1980. It seemed that there is nothing easier than baking a simple soufflé at home. But no! The secret of Moscow confectioners was that the delicate, fluffy, airy structure of the Bird's Milk cake was obtained thanks to the overseas ingredient agar-agar. It was impossible to get it, so it remained only to chase a large deficit.
Today, buying agar-agar is not a particular problem, but not everyone will have time to look for an unfamiliar ingredient, and then study and experiment. I offer more affordable recipe with gelatin: I assure you, if you follow the recipe, you will get the same thing - the most delicate "Bird's Milk".
BIRD'S MILK CAKE RECIPE
What do you need:
Biscuit:
100 g butter
100 g sugar
2 eggs
1 st. flour
Souffle:
25 g gelatin
140 ml water
200 g butter
100 g condensed milk
1 teaspoon vanilla sugar
450 g sugar
2 squirrels
a pinch of citric acid
Glaze:
100 g dark chocolate
50 g butter
shredded coconut, cranberries and rosemary for garnish
How to make Bird's Milk Cake:
Honey cake"
The famous honey cake. Photo: site The classic "Medovik" could be bought at a great deal in the famous confectionery next to the Moscow Conservatory. There were a great many recipes for "Honey cake" among the people, but none of them looked like the same real cake.
I managed to get old recipe: 6 puffy honey cakes and sour cream butter cream- classics of the genre. Some modern decorations plus two secret ingredients, and a luxurious old new "Honey cake" will give you a gamut of rave reviews not only from those who managed to taste this cake in the USSR, but also from those who were born in a completely different time.
CAKE RECIPE "MEDOVIK"
What do you need:
Dough:
2 eggs
1 st. Sahara
a pinch of cloves, cinnamon and nutmeg(secret ingredient #1)
3 art. honey spoon
3 art. flour
2 teaspoon of soda (without a slide!)
1 st. a spoonful of vinegar
Cream:
1 st. sour cream with a fat content of at least 20%
1 st. Sahara
1 egg
1 st. a spoonful of rum or cognac (secret ingredient number 2)
200 g butter
Decoration:
gingerbread cookies, tangerines, cinnamon sticks, star anise - optional
How to make honey cake:
Cake "Kyiv"
The same "Kyiv" cake. Photo: thinkstockphotos.com Another legendary Soviet cake that needs no introduction. Sweet tooth from all over the Union came to Kyiv to get this precious deficit. "Kievskiy" was sold in a single confectionery on Khreshchatyk, and those who managed to taste this masterpiece can proudly be called a true gourmet.
The unique recipe for this cake is still under seven seals, but I still managed to get it. Meet the same cake "Kyiv"!
CAKE RECIPE "KIEVSKIY"
What do you need:
Dough:
150 g roasted cashews(no cashews, take hazelnuts or peanuts)
1 st. Sahara
1 sachet of vanilla sugar
45 g flour
4 squirrels at room temperature
Cream:
4 yolks
200 g sugar
1 sachet of vanilla sugar
0.5 st. milk
200 g butter
1-2 tsp cognac
1 st. a spoonful of cocoa powder
a handful of cashews, hazelnuts or peanuts, for sprinkling
How to cook the cake "Kyiv":
Cake "Prague"
Epic Soviet cake "Prague". Photo: website This cake of all times and peoples was invented by Vladimir Mikhailovich Guralnik, an outstanding culinary specialist, head of the confectionery shop of the Moscow restaurant of the same name. It is believed that "Prague" is a variation on the theme of the world-famous Viennese cake "Sacher". However, according to our diplomats and a few lucky ones who have been “over the hill”, the Soviet “Prague” was in no way inferior to the Austrian original, or even surpassed it.
For me, it was the easiest cake to make (which is important on New Year's Eve): you need to bake only one cake, cut it and fill it with cream, following the classic recipe. I recommend giving the cake a festive look: we improvise on the theme of Christmas trees with toys using cream and confectionery sprinkles. However, the traditional version of the glossy chocolate surface will be no less spectacular.
PRAGUE CAKE RECIPE
What do you need:
Biscuit:
150 g sugar
6 eggs
115 g flour
40 g butter
25 g cocoa powder
Cream:
1 yolk
1 st. a spoonful of water
1 sachet of vanilla sugar
120 g condensed milk
200 g butter
1 st. a spoonful of cocoa powder
50 g lemon or orange marmalade (jam)
Glaze:
100 g dark chocolate
50 g butter
Decoration:
green dye, confectionery topping - optional
Today I am posting you information about Soviet cakes from the following source: Markhel P.S., Gopenshtein Yu.L., Smelov S.V. Production of pastries and cakes. - M .: Food Industry Publishing House, 1975. The book contains recipes for almost all mass Soviet pastries (122 options) and 142 cakes. You can order any recipe or photo in the comments. This book was published for engineers and technicians and craftsmen - not for housewives. This is hardly a complete list of Soviet cakes - in Saratov, for example, the Prague cake was popular.
Reference: in 1975 only enterprises of the Ministry Food Industry The USSR produced more than 200 thousand tons. cakes, pastries, cupcakes and rolls. Data confectionery also produced in factories Catering, Tsentrsoyuz, Ministry of Trade and other departments.
Let me remind you of the fundamental features of the production of cakes in the USSR, as I realize it today:
1) Use of natural ingredients.
2) Unification of recipes, production and prices.
3) Strict state quality control.
4) The minimum influence of "abroad" in the names, raw materials, design.
Soviet cakes were primarily divided into mass-produced cakes, the recipe of which was approved by the Ministry of Food Industry, and figured cakes, for which recipes were developed directly at the enterprises.
I am posting a complete list of Soviet cakes from this source.
SPONGE CAKES WITH PROTEIN CREAM FINISH
Bulk:
1. Biscuit with protein cream and fruit layer.
2. Biscuit with protein cream and cream layer.
3.Kalach.
SPONGE CAKES WITH BUTTER CREAM FINISH
Bulk:
4. Coffee.
5. Autumn.
6. Walnut-biscuit.
7. Othello.
8. Fairy tale.
9. Biscuit-cream up to 1 kg.
10. Biscuit-cream over 1 kg (there is more syrup in the recipe).
11. Apricot (Leningrad).
12. Apricot (Moscow).
13. Grooved.
14.Metro.
Curly:
15. Basket with mushrooms.
16. Basket with strawberries.
17. Crow's feet.
18. Bride.
19. Tenderness.
20. Chrysanthemum.
21. Festive.
22. Oval with bells.
23. Currant.
24. Grapes.
25. Bouquet.
26. Wedding.
27. Narcissus.
28. Pansies.
29. Pineapple.
30. Russia.
31. Chickens.
32. Floral.
33. Dream.
34. Magnolia.
35. Moscow.
36. Circus.
37. Carnation.
38. Gourmand.
39. Ear.
40. Cherry.
41. Anniversary album.
42. Tuesok with mushrooms.
43. Calendar.
44. Football.
45. Racket.
46. Diploma.
47. Chocolate basket with flowers made of sugar mastic.
48. Cornucopia.
49.Oval basket with roses.
50. Flowers.
51. Ango.
52. A bottle of champagne.
53. Forester's hut.
54. Swan Lake.
55. Stork in the swamp.
56. Hunter.
57. Ring.
58. Hare round dance.
59. Hares with cabbage.
60. Congratulatory.
61. Snowman.
62. Elephant.
63. By May 1.
64. Christmas tree.
65. Bread and salt.
66. Birdhouse.
SPONGE-CREAM CAKES GLAZED WITH FONDISE OR JELLY.
Bulk:
67. Chocolate.
68. Walnut.
69. Pioneer.
70. Dream.
71. Branded.
Curly:
72. Agate.
73. Anniversary.
74. On your birthday.
75. Appassionata.
76. Apricot branch.
77. Ring.
78.Slavutich.
79. Carmen.
80. Birch.
81. Victoria.
SPONGE CAKES WITH CREAM, FINISHED WITH SPEEDS.
Bulk:
82. Gift.
83. Truffle.
84. Relay.
SPONGE CAKES WITH CREAM AND FRESH FRUITS
Bulk:
85. Biscuit cream with strawberries.
86. Biscuit cream with cherries.
87. Biscuit cream strawberry platter.
88. Biscuit-cream cherry assortment.
SPONGE CAKES WITH FRUIT
Bulk:
89. Biscuit with canned fruit.
90. Biscuit with fresh currants.
91. Biscuit with fresh gooseberries.
92. Amber.
93. Strawberry.
Curly:
94. Fragrant.
95. Fruit and nut.
SPONGE-AIR CAKES WITH CREAM
Bulk:
96. Fantasy.
97. Morning.
SPONGE AND SAND CAKES
Curly:
98. Calico.
99. Peach.
AIR CAKES
Bulk:
100. Day and night.
Curly:
101. Flight.
102. Kiev.
103. Fountain.
SAND CAKES.
Bulk:
104. Sandy-fruity.
105. Sandy cream.
106. Apricotine.
107.Leningradsky.
108. Amateur.
109. Blackcurrant.
110. Berry.
111. Leaf fall.
SAND AND CREAM CAKES
Bulk:
112. Moscow.
113. Spring.
114. Country.
SLAYER CAKES.
Bulk:
115. Puff with cream. Sports.
Curly:
116. Apple.
ALMOND CAKES.
Bulk :
117. Ideal.
118. Almond-fruity.
Curly:
119. Bolshoi Theatre.
120.Olympic.
CAKES WITH TINY SEMI-FINISHED PRODUCTS.
Bulk:
121. Penguin.
122. Log.
WAFFLE CAKES.
Bulk:
123. Chocolate waffle.
124. Surprise.
125. Peanuts.
126. Marshmallow-waffle.
127.Polar.
128. School.
Curly:
129. A basket of sweets.
130. The Bronze Horseman.
131. Nest.
132. Dolphins.
CAKES BAUM-KUHEN.
Curly:
133. Stump or Log.
MARZIPAN CAKES.
Curly:
134. Luchinochnaya basket with mushrooms.
135. Luchinochnaya fruit basket.
136. Rod basket with vegetables.
137. A tub with salted mushrooms.
138. Crayfish in a basket.
139. Autumn.
DECORATIVE CAKES
Curly:
140.Chocolate basket with marzipan fruit.
141. Spasskaya tower of the Kremlin.
142. Admiralty.
Photos in the album "Soviet cakes" m itrofan-alya bjev on Yandex.Photos
Cakes by Soviet recipes
Recipes of the legendary Soviet cakes according to GOST
Cake "Prague", "Flight", "Bird's milk", "Gift", "Leningrad"
CAKE PIGEON'S MILK"
Flour ............................... 140 g
Butter..................350 g
Sugar ..............400 g
Chocolate.........................75 g
Eggs..................2 pcs.
Egg whites ........................60 g
Condensed milk...................100 g
Citric acid ... 0.5 teaspoon
Agar-agar .......................... 4 g
Vanilla extract..............2 ml
Soak agar-agar in 140 ml of water for two to three hours. Beat 100 grams of butter and the same amount of sugar, add eggs, 1 ml of vanilla extract, beat until smooth. Pour flour into the resulting white mass and knead the dough.
Line two baking sheets with parchment paper and spread the batter in two rounds the size of a cake pan. Bake cakes at 200 degrees for ten minutes, trim the edges. Cool the cakes without removing from the paper.
Whip condensed milk and 200 grams of butter at room temperature into a cream, add 1 ml of vanilla extract and set aside (not in the refrigerator).
Bring water with agar-agar over low heat to a boil, stirring constantly with a spatula. Boil for minutes)", add 300 grams of sugar, increase the heat to medium, bring the syrup to a boil again and cook for a couple more minutes, stirring. The correct consistency can be checked by tearing off the spatula from the surface of the syrup, a thin thread should be pulled behind it. Let the syrup cool.
Beat the chilled proteins until stable, add citric acid, beat the proteins into a dense mass. Pour hot syrup into it in a thin stream (the protein mass will greatly increase in volume).
Beat until stiff and mix with a mixer at low speed butter with condensed milk. As soon as the consistency becomes homogeneous, the soufflé is ready.
Put the first cake in the cake mold, pour half of the soufflé on top. Cover it with the second cake, pour the remaining soufflé. Put the cake in the refrigerator for three to four hours to harden the soufflé.
Melt the chocolate with 50 grams of butter, pour the cake with chocolate icing. Let it dry for half an hour and remove from finished cake" " form.
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 in 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 bright, add vanilla sugar, ground into powder and gradually pour in the resulting syrup, whisking thoroughly. Add cognac, stir.
Set aside two tablespoons of cream in a pastry envelope for decoration, add 7 grams of cocoa to the remaining cream and beat thoroughly again. Roast the nuts in the oven and chop finely.
Assemble the cake, brushing each layer 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 hot water 100g granulated sugar, heat to a boil. Cool and add rum and a tablespoon of cognac.
Take four eggs, separate the whites from the yolks and beat them
Separately: yolks - with 80 grams of sugar in a viscous light cream, and proteins - first to strong peaks, then add 40 grams of sugar and beat into a dense mass.
Mix whites with yolks. Add 120 grams of sifted flour, mix thoroughly and put the dough into a greased and floured form (preferably square), smooth. Bake in an oven preheated to 200 degrees for twenty-five to thirty minutes. 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 boil for a few more minutes - the mixture should become transparent yellow and viscous. Cool it down to room temperature.
Beat 160 grams of butter, gradually pouring in the cooled milk-sugar mixture, add vanilla sugar and a spoonful of cognac.
Cut the aged biscuit in half, moisten the cakes with syrup for impregnation. Grease one layer with cream and cover with the second biscuit cake. Spread the remaining cream over the top and sides of the cake.
Roast the peanuts in the oven at 180 degrees for a quarter of an hour. Peel nuts and chop into large crumbs. Sprinkle the walnut cake and refrigerate for two to three hours. Sprinkle the cake with powdered sugar before serving.
CAKE "PRAGUE"
Eggs..................6 pcs.
Egg yolk...................1 pc.
Flour ............................... 115 g
Sugar ..............150 g
Cocoa powder...................35 g
Butter.................280 g
Condensed milk ................120 g
Vanilla sugar...................7 g
Apricot jam ................55 g
Chocolate.........................70 g
Separate egg yolks from 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 microwave oven or in a water bath, pour over the cake and put it in the refrigerator for half an hour.
At the time of the general secretaries, there were wonderful confectioneries in all parts of the city. Cakes were always there and the choice was not bad, but in the 70-80s, for an engineer’s salary of 120 rubles, you wouldn’t run away to buy these beauties. Therefore, my mother baked the famous Zebra for the holidays, the cost of which was very different from the cost of store cakes. Let not so beautiful and without roses and nut topping, but tasty.
Cakes in the USSR
AT Soviet time recipes for all cakes and pastries were approved by the Ministry of Food Industry and included only natural ingredients. If the oil, then it naturally was of good quality. Sometimes it was possible to observe a picture in some houses where parents did not give the whole roses from the cake to the children, because it was simply not possible to eat such an amount of buttercream. Some smeared half a rose on a bun, and it turned out to be a pretty decent delicacy.
After reading a book about delicious and healthy food, published in the 70s of the last century, you can find only 2 cakes - this is Prague and a sand cake with berries. The rest of the story is about making various kinds of dough. All recipes are quite concisely described, but even there only biscuit and shortbread dough and custard. It seems that at the moment when this book was published, a cake for a Soviet person was something accessible and not burdensome for a wallet.
In the book of 1953, which is still kept by some grandmothers, everything is much more interesting and the pictures are brighter and there are more recipes. But you can cook those cakes that are described there only by the cakes themselves, since there is a description of the cream, but it is designed for decorations. At that time, not only a mixer, but a simple pastry bag was not sold anywhere.
And the pictures there are really wonderful, what is the “Cornucopia” cake worth, but only a skilled confectioner could recreate this beauty. Cakes in Soviet times were bought only for big holidays. You could give it as a gift and it was considered a good gift. A cake for 2 rubles 20 kopecks and a bouquet of 3 roses was already worth a good amount. True, for a gift, cakes were more often bought in central confectioneries, where they were always fresh or there was a so-called blat in the local regional kitchen factory. On this pull it was possible to buy only fresh, today's products. On Saturday and Sunday, cakes were not baked in pastry shops, meaning the cities of the union, which were far from the capital. They tried to save the cake from Friday or had to go to the central factory kitchen, which worked on weekends.
The most interesting thing is that during the days of the demonstrations - this is May 1 and November 7, not a single store was open until the end of the demonstration. And everyone was eager to buy pastries and groceries the day before.
Cakes in stores were often stale, but the cakes were always fresh, and for the holidays, the assortment of any confectionery included white meringue swans and cakes with protein cream and mushrooms and berries. On ordinary days, you could only buy a puff pastry tube with protein cream for 22 kopecks, a potato cake for 17 kopecks, and an eclair for 22 kopecks. Did not go to the set rum women, custard rings and other small pastries, which did not reach 15 kopecks.
According to some reports, 142 cakes were approved in the USSR, the recipes of which were necessarily coordinated with the Ministry of Food Industry. For example, cashews had to be removed from the Kyiv cake and replaced with a cheaper option in the form of hazelnuts. True, they were also excluded from the recipe, apparently deciding that production was too expensive. Then they began to put the cheapest peanuts in the cake. Yes, and egg cream, which was banned by sanitary doctors, replaced a very heavy oil.
This is how cakes were made, which, like the houses of the Khrushchev period, differed only in decorations and the presence of nuts or jam in the composition. Although the recipe is different for everyone, most of the cakes tasted like twin brothers.
"Bird's milk"
Cake "Bird's Milk" is a completely different story, few ordinary Soviet housewives could cook this cake at home. But the main thing is not only the difficulty in preparing a stable soufflé, but also the cost. chocolate icing. It was possible to get real chocolate in pieces only in the western part of the USSR and in the northern territories of the same country. The north in those days were very well supplied, and it was from there that Moscow chocolate candies, Hungarian canned cucumbers and tomatoes and of course chocolate briquettes.
Eating this bitter chocolate was not easy, as it was hard to break and cut, it was broken off from a common piece and sucked for a long time.
The recipe for the Bird's Milk cake according to GOST requires certain skills, that old dark chocolate and special forms. All this was established by the Ministry. The baking dish should be rectangular 26 cm long, 14.5 wide and 5 cm high. A little more or less is the dock and the logging stage.
What was needed for the cakes:
- Sugar - 100 gr.
- Butter natural - 100 gr.
- Eggs - 2 pcs.
- Flour - 140 gr.
- Vanilla sugar - 0.5 tsp
For the soufflé:
- Proteins - 2 pcs.
- Sugar - 460 gr.
- Condensed milk - 100 gr.
- Butter natural - 200 gr.
- Agar-agar - 2 tsp without a slide
- Citric acid - 0.5 tsp
- Vanilla sugar - 0.5 tsp
- Water - 140 ml.
For glaze:
- Dark chocolate - 75 gr.
- Butter natural - 50 gr.
But now how to get agar-agar, condensed milk and chocolate for the inhabitants of the Trans-Urals becomes a question. Since if there are no acquaintances in the north, then stand for three hours in KOOPTORG and get the ill-fated jar of condensed milk and 100 gr. chocolate in one hand. And the sellers remembered you very well, so it simply did not make sense to take a queue twice. The whole family went for provisions, and even a ten-year-old child was given a strictly calculated amount for food.
If you look at the description of the recipe in the book, it seems that there is nothing complicated in it. At the very beginning, you need to soak the agar-agar with the same 140 ml. water. Take the condensed milk and butter out of the refrigerator. And we begin to prepare the dough for the cakes. Place all ingredients except flour in a bowl and beat until smooth. Then add the sifted flour here and beat again until smooth. The dough is ready. Now the entire volume of the dough must be divided into two equal halves and first put one part in a form covered with parchment and carefully level it.
Bake the cakes in a preheated oven at 210 degrees for about 10 minutes. We take out the first cake and repeat all operations with the second. Since the baking time is short, during this time you can only start preparing the soufflé.
Condensed milk, vanilla sugar and butter should be beaten to a homogeneous consistency and left on the kitchen table to work on the proteins. Beat egg whites with a mixer citric acid until you get a good standing foam. Agar-agar should be brought to a boil and pour sugar into it. Then cook over low heat, stirring with a spoon. Occasionally we take out a spoon and watch how the mixture stretches behind it. If you get a thin thread, then remove from heat. The syrup should cool down a bit. While it is cooling, we prepare the collection point for the cake, if there is no form with removable sides, then in the form in which the cake was prepared, we line the bottom and sides with cling film. If the boron is removable, then just put the cake in the form. Then pour the agar-agar syrup into the proteins. After a certain time, the mass will become heavier and the beaters will be difficult to spin. Add condensed milk with butter to this mass and continue to torture the mixer.
As soon as the soufflé is ready, pour half of it onto the prepared cake and cover everything with the second cake. Pour the remaining soufflé and send all this splendor to the refrigerator.
Now it's time to do the frosting. Melt the butter with chocolate in a water bath, and pour over the frozen cake. And again in the cold. The chocolate should harden. After the whole cake has completely solidified, we take it out of the refrigerator and carefully remove the boron of the form or pull out the cake by the edges food film. We put this yummy on a dish and call home to drink tea.
It would seem not complicated recipe, but until you learn how to handle the soufflé, you will get a bunch of calluses on your hands.
Soviet cakes were quite different simple recipes but a complex manufacturing process. On the confectionery factories production went on stream and it seemed to everyone that it was not difficult to repeat this at home.
Cake that lost nuts
Perhaps the most unpleasant in recipes according to GOST is the volume of all ingredients in grams. So, to repeat the famous cakes of the Soviet period, you will have to acquire scales. If we consider the recipe for the Kyiv cake, which was brought from business trips in 3-4 pieces, then there are even eggs in grams.
What you need to make the famous cake:
- Cashew nuts 145 gr.
- Flour 45 gr.
- Sugar 245 gr.
- Chicken eggs 6 pieces
- Milk 139 gr.
- Butter natural 228 gr.
- Vanillin
- Cocoa 10 gr.
- Tablespoon of cognac.
Well, as numbers, it’s just lovely, considering that a standard pack of butter is 200 grams, and milk in grams is quite fun to measure. After the laughter from the weight of the ingredients has passed, it is worth starting to prepare the most delicious cake.
Then you can also have fun, so do not remove the scales far. First, roast the nuts a little and chop them finely. Next, mix the entire volume of flour with 37 grams of sugar, add nuts and mix. Beat the egg whites into a stiff foam, the weight of the proteins should be 204g., Add sugar 200g. and vanillin (where I didn’t look, the weight of vanillin is not indicated in any book). Now we mix both masses - nut and protein and mix well again.
The whole mass of the dough should be divided into 3 cakes. We bake each separately in an oven preheated to 170 degrees in two stages. First, 20 minutes at 170 degrees, then lower the temperature to 150 and leave it for 1 hour 45 minutes. So it will take more than six hours to bake three cakes alone, and then they still need to be kept at room temperature for a whole day.
Cooking cream. 1 egg, 208g. sugar and 139 gr. Mix milk and bring to a boil, stirring constantly. After boiling, keep on the stove for another 5 minutes, and then let the resulting mass cool. Whilst it cools, beat the butter until smooth. Add boiled syrup, vanillin, a tablespoon of cognac to the oil and beat a little more. Then divide the cream into two equal parts and put cocoa in one of the parts, mixing well.
Assembling the cake, finally, coat the bottom two layers with white cream, and the top and sides with brown. After that, sprinkle the whole cake with nut crumbs and decorate, if after all there is still strength.
If you start preparing the Kyiv cake on Saturday morning, then by Sunday evening you can drink tea with it.
There were a lot of cakes in the USSR, these are just two recipes from a large number culinary works.
You can also talk about the protein-sugar feast in the form of the “Flight” cake, which completely disappeared from the shops of the Soviet hinterland in the late 80s during the period of summer cottages. Either there was not enough sugar in the country, or the culinary specialists also had dachas.
If only those GOSTs were applied now, otherwise it’s not clear what we eat and from what products it’s all made, since you can buy it only in large confectioneries fresh cakes and cakes for fabulous money. Although if you calculate the costs of this cake, cooked on home cooking, then for such an amount it is possible that your own work will come out.