Four cakes according to GOST. Recipes for legendary Soviet cakes according to GOST Gift according to GOST
All four recipes from Irina chadeyka - chief specialist in confectionery GOSTs in the culinary segment of LiveJournal :)
Cake "Gift". Surely everyone who remembers those cakes that were sold in stores during the Soviet era knows this cake. It seems simple - soaked sponge cake and butter cream, all sprinkled with nuts - what could be more banal? And yet, many people loved him, so to speak, there is no subtracting or adding to him - a very harmonious recipe. And it's very easy to do.
Irina has the exact recipe with step-by-step photographs, photos from the same place. I will quote her words: “Yes, and please note that in this cake there is no need to replace anything with anything. He is perfect."
Cake "Prague".
It’s also very simple to make, but it turns out delicious, a classic in its purest form. The cream is very successful, I used it for cakes, which I sometimes create myself. Cake recipe .
Cake "Kyiv". It turns out exactly the same, real “Kiev” cake, exactly the kind of cake made by the best Kiev confectionery factory named after Karl Marx. For some reason, many people think that “Kyiv” is some kind of very complex cake, the preparation of which can only be prepared by super-pastry chefs. This is not true at all. There is nothing complicated in its preparation, believe me. And try it :) Recipe.
Cake "Flight". Would you be surprised if I say that it is also delicious and not difficult to prepare? :) This recipe (as well as “Kyiv”) can be taken into account in case there are whites left from something. Because there are 5 whites in the cakes, and only 1 yolk in the cream. This is a reason to use 4 proteins that were left over from something * . Recipe .
* Do you know a genius way to preserve egg whites left over after cooking something that only called for yolks? Many people throw them away if they can’t cook something right away. But it's not right. The whites simply need to be frozen. Once defrosted, they whip up just as well as fresh (and sometimes better) and are great for baking meringues and the like. I freeze it in plastic cups. It’s convenient if you write on the cup how many proteins there are, so that it’s easier to navigate later. But if you’re lazy or forgot to sign, then that’s not a problem either. One protein weighs approximately 30 grams, you can weigh the glass and understand how many proteins are there :)
P.S. Many people think that cakes according to GOST are something very complicated. In fact, it's just the opposite. Because GOSTs were developed for mass production, the recipes did not have to be very labor-intensive to prepare, containing many small and complex operations, expensive and hard-to-find products. GOST - it should be inexpensive, fast, tasty, simple and stable. Any homemade cake will most often be much more complicated. Therefore, feel free to try baking GOST cakes, everything will definitely work out.
P.P.S. Lately I've been baking all my biscuits in a slow cooker., they turn out great, I even like them better than in the oven. Therefore, “Gift” and “Prague” can easily be baked in a slow cooker. I have a Philips 3039 multicooker, I bake in it on the “Baking” mode (45 minutes), after 45 minutes the multicooker turns off automatically, I check the dough with a splinter, if it’s dry, it’s ready, if I see that I need to bake more, I turn on the “Baking” mode again and then After 10-15 minutes I turn it off myself.
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.
This was my favorite cake as a child. It had nuts and I 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 strongly disagree with this! And therefore I want to offer you the “Gift” cake in accordance with GOST, it turned out just as it should. 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. By the way, I wasn’t too lazy to calculate the cost of the products purchased at retail for this cake, it’s 80 rubles. I don’t mind paying much more for the right delicious cake, but where can I get it?
You will need 4 eggs, 120g sugar and 120g flour, preferably in a square shape. It should sit for about 12 hours before use.
Prepare the syrup for soaking the biscuit in advance - it should be cold: pour 100g of sugar into 110ml of hot water and heat to a boil. Cool and add a teaspoon of rum and a tablespoon of cognac.
Charlotte cream. For this cream, first make a syrup: mix 125g of sugar in a saucepan with one egg.
Add 80 ml of hot milk, heat to a boil while stirring constantly and 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. Cool to room temperature and do not leave for long - due to the large amount of sugar, it is prone to sugaring.
Beat 150g of butter, gradually adding cooled syrup, as well as a bag of vanilla sugar and a spoonful of cognac.
Cut the sponge cake in half, soak the cakes with syrup for soaking, then brush the bottom layer with some of the cream and cover with the top layer. Spread the remaining cream on the top and sides of the cake.
Chop 120g peanuts into coarse crumbs.
Sprinkle the cake with nuts.
Cool in the refrigerator for two to three hours. Sprinkle a teaspoon of powdered sugar on top.
We are preparing a biscuit.
Beat the whites with half the sugar until soft peaks form.
Beat the yolks with vanilla essence and the remaining sugar until white.
We combine the whites with the yolks. Gradually sift the flour and knead a light dough. Mix as carefully as possible to squeeze out as little air as possible from the dough.
Place the dough in a pan lined with parchment.
Place in an oven preheated to 180 degrees and bake until done, about 35 minutes. Remove the finished cake from the oven and let it sit in the pan for 15 minutes. Then remove from the mold and cool completely. Cut into 2 layers.
According to GOST standards, it is recommended for the biscuit to stand for a day to stabilize. But from time to time I neglect this and make cakes from fresh ones.
Preparing the impregnation. Combine sugar with hot water and stir until dissolved.
Preparing the cream.
Combine the egg with sugar and stir.
Add milk. Mix with a whisk and place on low heat. Cook, stirring constantly, until thickened - if you lower a wooden spoon into the mixture, remove it and run your finger along the convex side of the spoon, the path from your finger should remain clear for some time. At the same time, make sure that the cream does not overheat, otherwise the yolk will curl and flake.
Cool completely, covering the surface of the mass with film so that a crust does not form on it.
Beat the butter with a mixer until creamy. Gradually, without stopping whisking, add the cooled milk mass one spoon at a time, beating well after each addition.
Fry the peanuts - in a frying pan or in the oven (5-7 minutes at 200 degrees). We chop not very finely with a knife.
Assembling the cake.
Soak the cakes with sugar syrup.
Place 3/4 of the cream on the bottom cake layer and smooth it out.
Cover with the second cake layer. Coat the top and sides with the remaining cream.
Sprinkle with chopped peanuts on all sides. Place in the refrigerator for 4-5 hours, or preferably overnight.
Enjoy your tea!
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 these very ordinary products make a magnificent “Gift” cake.
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!
