The Soviet cake is a taste presented by GOST. Recipes of Soviet cakes

Many of us remember how delicious were the desserts in childhood. Especially fabulous delicacy was the Soviet cake. And it is not surprising, because all the confectionery products were prepared from natural products and had limited shelf life, in contrast to modern products. In this article, we want to remember the recipes of Soviet cakes, perhaps someone will decide to make a delicious dessert from childhood in the home.

A bit of history ...

Historically, there were practically no cakes in Russian cuisine. But desserts understood mousses, jellies, puddings, baked apples and croutons, pancakes and pies with canned fruit. In ancient culinary books there are no recipes for cakes, except that you can meet desserts from cookies and cottage cheese. The Soviet cake entered the diet of our citizens in the fifties of the last century.

Elegant dessert very quickly fell in love with people. And already in the second half of the fifties the Soviet cake became the main attribute of any festive table. The most famous desserts were: "Cornucopia", "Napoleon", "Fairy Tale", "Kiev" and many others.

Recipes of Soviet cakes at that time were approved by the Ministry of Food and Nutrition, only natural ingredients were used for their preparation. What did it cost only delicious oil roses that decorated ready-made confectionery! The Soviet cake was something special, not a trivial dessert. Unlike modern products, all the cakes were incredibly tasty and satisfying. According to experts, during the USSR, 142 prescriptions were approved, according to which all the shops of the huge country worked.

Cake "Kievsky": the history of appearance

Remembering the legendary cakes of Soviet times, immediately you need to pay attention to the beloved by many "Kiev". In 1956 Nadezhda Chernogor and Konstantin Petrenko (workers of the famous confectionery of the Kiev factory named after Karl Marx) created a real masterpiece, which later became known as "Kievsky". The dessert consisted of airy walnut crusts, in which up to five varieties of nuts were used. For preparation, fermented proteins were taken. In the mid-sixties, the Ministry of Food and Nutrition of the USSR approved a cake recipe. Initially it was based on the use of cashew nuts, but such a nut was quite expensive, so in the future it was replaced with hazelnuts, and later on peanuts.

To prepare the "Kiev" cake used egg cream (more commonly known as Charlotte cream). But in the 70s it was replaced with butter and butter. This cream was more intense and heavy. "Kiev" Soviet cake became a legend of its time. He was so loved by all and popular that all business travelers took home this dessert from Kiev.

Ingredients for "Kiev" cake

As we already mentioned, recipes of Soviet-era cakes were based on the use of natural products. Of course, in our time cooking dessert will not be expensive, but still we want to bring a classic version of the recipe. So, to prepare the cakes we will need:

1. Egg proteins - 200 g (this is about the proteins of six eggs).
2. A packet of vanilla sugar.
3. Cashew - 55 g.
4. Sugar - 235 g.
5. Flour - 55 g.

For cream:

1. Butter - 255 g.
2. Sugar - 225 g.
3. Egg.
4. Milk - 150 g.
5. Cocoa powder - 10 g.
6. A packet of vanilla sugar.
7. Cognac - 2 tbsp. L.

And for decoration, you can take a few candied fruits.

"Kiev" cake: a recipe of the classic (Soviet time)

Preparation of dessert is worth starting with the leaven of egg whites. They must be left in a warm place for a day. The next day, prepare whipped proteins into a thick foam, without forgetting to add 50 grams of sugar and vanilla. All ingredients must turn into a very dense mass. Next, mix the flour with chopped cashews (they can be replaced with cheaper hazelnuts or peanuts), add 185 grams of granulated sugar. In the resulting mixture gradually introduce whipped proteins and gently mix the ingredients. Mass must be divided into two parts and decomposed into two forms, populated with oiled parchment. The biscuits are baked at 150 degrees for two hours. They need to be cooked at the same time, if the dimensions of the oven do not allow this, the dough should be prepared separately for each cake. In the process of cooking, in no case can not open the oven, the finished product should acquire a cream shade. Corgi must be left in parchment for a day, so that they are completely cooled and become more durable.

To prepare a charlotte cream, you need to boil milk, sugar and egg syrup. Then let it cool down. After that - in a cold form - to enter in them pre-whipped butter. In this case, the mass must be mixed all the time. Already in a practical ready-made cream, add vanilla sugar and cognac, and beat again.

Further from the received mass we separate 200 gram and we add cocoa powder, then we beat up the components.

Now it remains only to collect the cake. On the parchment we lay the cake and lubricate it with cream, we cover the top with the second cake and apply another layer of cream. Chocolate mass grease the sides of the dessert. If you have crumbs left from the cakes, then they can sprinkle the side surface. We decorate the top of the cake with cream and candied fruits.

"Bird Milk": History

Considering classic cakes of the Soviet era, it is worth mentioning "Bird Milk". In 1978, a whole group of confectioners led by the head of the shop of the famous Moscow restaurant "Prague" VM Guralnik created a recipe for this amazing cake. The recipe for dessert quickly spread to other confectioneries and restaurants, but it was the most delicious in Prague. Since the beginning of the eighties, along the Arbat, a queue of buyers has been building daily, wishing to purchase a cake. After all, he was worth it. A thin airy biscuit with soufflé and chocolate became incredibly popular. If in the beginning the shop prepared only 60 cakes a day, then soon the production increased to 500. The very same recipe quickly sold all over the country through Mosrestoranttrest.

If some cakes of Soviet times are not so difficult to prepare at home, then reproduce "Bird's Milk" is not easy. Preparing a sustainable souffle is not an easy task.

Ingredients for the cake "Bird's Milk"

The most important secret of cooking the cake is the use of agar-agar, which can not be replaced by anything. It is very important to know that agar-agar is different. It dissolves perfectly at boiling, but at 120 degrees sharply loses its gelling properties. With him is very difficult to work, so this cake is able to cook only a real confectioner.

For the cake you need the following products:

1. Flour - 145 g.
2. Sugar 100 g.
3. Butter - 105 g.
4. Two eggs.

For a souffle:

1. Two egg whites.
2. Sugar - 460 g.
3. A pack of butter.
4. Agar-agar - 2 tsp. (4 grams).
5. Vanillin.
6. Condensed milk is 100 g.

For decoration:

1. Chocolate - 75 g.
2. Butter - 55 g.

Recipe for "Bird Milk"

First, we will prepare the cake. Beat sugar with butter and add one egg, but do not stop whipping the mass. Then pour in the flour and knead the dough. The resulting mass is smeared on parchment in the form of two circles. Bake cakes for ten minutes at a temperature of 230 degrees. If they are a little too big, then they should be cut and put on the form while they are still hot. The cakes should be cooled in parchment and only after that the paper can be removed.

Then you can proceed to prepare soufflé. Pour 150 grams of water into a pan and put agar-agar in it, leave it for a couple of hours to swell. Oil from the refrigerator must be reached an hour before the preparation of the syrup. At the appointed time, it should be at room temperature. Egg proteins, on the contrary, need to be cooled, so they are pre-sent to the refrigerator.

We take the split form and put on its bottom parchment, and on it - the cake itself.

On a small fire, put the pan with the swollen agar-agar, stop stirring bring the mass to a boil, and cook for about a minute until complete dissolution. In the solution we fall asleep sugar and again bring to a boil, not forgetting to stir it. At that moment, as the sugar completely dissolves and bubbling begins, the fire should be turned off, as the syrup is ready. Now it must cool down.

In the softened butter, add vanillin and condensed milk, whisk the ingredients with a mixer until lush.

In a separate container, whisk the proteins (chilled) to a thick foam. Then add the citric acid and whisk again. The resulting mass should hold well on the aureole. Do not stop whipping, slowly pouring syrup into the squirrels. We should get a very thick and thick foam. Next, at the lowest speed, whisk condensed milk and protein. Here is our souffle and is ready. In the prepared form we spread only half of the mass, we put on top the second cake and again we apply another layer of soufflé. The surface of the cake is leveled and sent to the refrigerator for three hours.

Classic Soviet cakes "Bird's Milk" were decorated with bitter chocolate on top. Therefore, we will not deviate from the recipe. Chocolate should be melt with butter (preferably in a water bath), when it is slightly cool, apply it to the surface of the cake. The dessert is ready.

The history of "Napoleon"

The Soviet cake "Napoleon" is still incredibly popular. This confectionery has a very long history. There are many legends about its origin. Which of them is reliable, difficult to say. It is assumed that the history of the cake began back in 1912, the day of the centenary of the victory over the army of Napoleon Bonaparte. On the day of the celebration, competitions were held between the confectioners, who cooked all sorts of desserts.

Everyone wanted to surprise Emperor Nicholas II. The most attention was drawn to a cake, cooked on the basis of custard. The confectioner divided it into triangular pieces and decorated with cream. These cakes were incredibly similar to Napoleon's cocked hat. According to legend, later dessert was named "Napoleon". Over time, the recipe for dessert spread throughout Russia and became incredibly popular.

Products for "Napoleon"

To prepare a Soviet-era Napoleon cake, we need the following ingredients:

1. Flour - 455 g.
2. Oil - 420 g.
3. Salt - 4 g.
4. One egg.
5. Sugar - 100 g.
6. Water 160 g.
7. One gram of citric acid.
8. One yolk.
9. Milk - 70 g.
10. A packet of vanilla sugar.
11. A tablespoon of cognac.
12. Tablespoon of powdered sugar.

Cake "Napoleon": a Soviet recipe

The classic recipe for a cake on an oil cream includes four stages:

1. Making and rolling out the dough.
2. Baking cakes.
3. Preparation of Charlotte cream.
4. Assembling the dessert.

In order to simplify the preparation of the cake, you can purchase the ready-made puff pastry in the store. However, the taste of this dessert will be significantly different. The recipe for the Napoleon cake (Soviet times) still implies an independent preparation of the test. In this case, the finished dessert turns out to be incredibly tasty. To simplify the task, the dough and cream can be cooked on different days.

To make a dough mix 400 grams of flour and salt. Add citric acid to the water, mix it and pour the solution into the flour, add the egg and knead the dough. In the finished form, it should not stick to your hands, but at the same time it should be soft and plastic. Next half an hour we send the dough to the refrigerator.

Meanwhile, in a separate bowl, cut the butter into pieces, add a little flour (20 grams), and whisk until smooth. On the table, you can put a food film and shift the oil mass onto it, giving it a square shape not more than two centimeters high. Next, we close the oil in the refrigerator for thirty minutes. The mass should not flow.

Now you can start the process of rolling the dough. To do this, sprinkle the table with flour and form the envelope in the center. We put oil in it (which we previously put in the refrigerator) and close it with a batter. Further cooled by a rolling pin, we evenly roll the mass into a layer, the thickness of which should not be more than one centimeter. The resulting cake is doubled, covered with a film and sent back to the refrigerator. After half an hour, we repeat the process of forming the puff pastry, after which its edges are turned off to the middle and send to cool. The ritual must be repeated four more times. Ready dough can be placed for several days in the refrigerator until the moment you decide to bake the cakes.

The most difficult stage is passed, now we need to go to the baking process. We take a baking sheet and cover it with paper, and preheat the oven to 220 degrees. The dough is rolled into separate layers, up to five millimeters thick. Each biscuit is baked for about half an hour. Baking should cool down.

Now you can go to the preparation of a charlotte cream. In advance it is necessary to get oil and milk from the refrigerator so that they can warm up to room temperature. We beat 70 grams of milk with egg yolk and filter the mixture through gauze. Then add a hundred grams of sugar and vanilla, put the pan on a small fire and cook constantly stirring. The mass must be brought to a boil, after a couple of minutes the syrup will acquire the consistency of the condensed milk. After that, turn off the fire, and pour the contents into another dish, letting it cool.

Cut the butter into pieces and start whisking until it is lush. Then add the syrup (room temperature) and continue to whisk. As a result, we should get a magnificent cream. In it you can add cognac for flavoring. Charlotte oil cream is ready.

Now you can proceed to assembly of the cake. We put it on a tray and evenly cover it with cream. From the top we cover with a new cake and lightly squeeze it with your hand, apply a cream mass. In the same way we act with all layers. Top cake, as a rule, is decorated with crumbs from scraps of cakes and powdered sugar. So our cake "Napoleon" is ready. The recipe (classic) of Soviet delicacy, as you could see, is not so simple, since it takes a long time to prepare a real puff pastry. But the result exceeds all expectations.

Instead of an afterword

Among the Soviet cakes incredibly popular were "Prague", "Gift", "Leningrad", "Enchantress" and many others ... Unfortunately, it is impossible to describe all cakes of Soviet times within the article. We hope that the given recipes will interest the housewives and replenish their culinary piggy banks.