Our mothers and grandmothers in baking these cakes was not equal. And it does not cake, but a whole era! Over the years, these sweet masterpieces as «Leningrad» , «Flight» , «Gift» , continue to firmly hold their positions on the holiday table despite the abundance of shops confectioneries.
Delicious Childhood memories as well, despite their simplicity, no doubt, deserve you to cook them at home and told his malyshni of sweets such favorite in years gone by.
Cakes by Soviet retseptamRedaktsiya «Website» happy to share recipes of the most famous Soviet cakes of my grandmother's notebooks. In your performance, they did not yield the same!
Ingredients 330 g of flour 345 g of butter 255 g sugar 75 ml milk 1 egg 1 egg yolk 1 Art. l. cognac 17 g of cocoa powder 7 g vanilla sugar 1 hour. l. baking powder 200 g ready lipstick 10 g of nuts biscuit crumbs to taste
Preparation 185 g softened butter , 125 g caster sugar and egg vzbey into a homogeneous mass. Add flour with baking powder and knead a soft dough. Divide the dough into 4 parts, each roll out on baking paper so that it was possible to cut squares of 18 x 18 cm. Roll out the dough put in the freezer for 15 minutes. and then send in the oven for 12 minutes at 200 degrees. Cool without removing from the paper. Lipstick mixed with 10 g Cocoa powder and evenly zaglaziruy her cake, which will be the top. Mix milk with egg yolk, drain, add 130 g of sugar. Next on low heat bring to a boil and boiled about 4-5 minutes. until thick (the syrup will be similar to the condensed milk). Cool, stirring occasionally. Vzbey 160 g butter to white, add vanilla sugar and slowly poured into a mixture of syrup, whisking thoroughly. Add the brandy and mix. 2 tbsp postponed. l. cream pastry bag for decoration, in the remaining cream add 7 g of cocoa and again carefully vzbey. Nuts are lightly fry without oil and chop medium-sized. Collect cake, promazyvaya each layer of chocolate cream. Place the cake on top zaglazirovanny. Boca products smazh remaining cream and sprinkle biscuit crumb Cake decorate cream pastry bag and chopped nuts, put a couple of hours in the refrigerator.
Ingredients < 130 g peanuts 1 egg yolk 5 egg whites 125 ml of milk 215 g butter < / 510 g sugar 1 tbsp. l. cognac 1/4 hours. l. cocoa powder 14 g of vanilla sugar
Preparation fry peanuts in a preheated 180 degree oven for 15 min., peel and chop it. Vzbey whites until stable peaks. Add them 7 g vanilla sugar and 320 grams of normal. Whipping another 7-8 minutes. until a very dense mass. 1 postponed the full article. l. whipped proteins in confectionery syringe, and to the remaining mass add nuts and mix well. Postpone further 1 tbsp. l. proteins with nuts. Draw 2 circles on parchment 20 cm in diameter, distributed on circles protein-nut mass, smoothing spatula. From the pastry syringe to squeeze out the remaining space on the parchment figurines to decorate the cake. At the same parchment laid out in small pieces deferred protein-nut mass. Rift is one of those little pieces in the process of baking, you can determine that the cakes, and then turn them into crumbs for dusting cake. Bake cakes in the oven for 2 hours at 100 degrees. Cool. For the cream Mix egg yolk with milk, add 190 g of sugar, put weight on low heat. Stir, bring to a boil and boil for 2-3 minutes. until thick. Cool the resulting cream to room temperature. Oil vzbey with remaining vanilla sugar in the magnificent mass. Continuing to whisk, gradually begin to pour the cooled milk with sugar and egg yolk, add the brandy. Postponed 1 tbsp. l. get the cream and mix it with cocoa. Half of the remaining cream smazh one cake, cover it with a second Korzh, obmazyvaya sides and top of cake with a cream, do not forget to leave some for decoration. Pieces of walnut meringue (those that are baked separately) into crumbs, and thou shalt Pour some its side products. Decorate the top with chocolate and white cream, meringue figures. Put in the refrigerator at least 1 hour.
Ingredients 5 eggs 125 g of flour 350 g sugar 120 g peanuts 170 g butter 90 ml milk 1 tbsp. l. Roma 2 tbsp. l. cognac 7 g vanilla sugar 1 hour. l. powdered sugar
Preparation First, prepare syrup for soaking cakes he should have time to cool down. Mix 110 ml of hot water and 100 grams of sugar, heated to the boiling mass. Cool and add rum and 1 tablespoon. l. . Cognac Separate the whites from the yolks from 4 eggs and beat them separately: the yolks - 80 grams of sugar, to get stringy light cream, and proteins - first to the strong peaks, and then add 40 grams of sugar and whisking until thick mass. Carefully spatula mix the whites with the yolks. Add 120 g of sifted flour, mix well and put the dough in a greased and sprinkled with flour form (preferably square), smooth. Bake the cake in a preheated 200 degree oven for 25-30 min., Let it cool and to stand for 12 hours at room temperature. To get the cream "Charlotte» , mix the 130 g sugar with the remaining egg, pour 90 ml of milk. Constantly stirring, heating the mixture on low heat to boiling and boil for a few minutes. You need to ensure that the mixture becomes viscous and transparent yellow, cool it to room temperature. Vzbey 160 g of butter, gradually infusing chilled milk-sugar mixture, add vanilla sugar and a spoon Cognac < /. Cut the sponge cake into 2 parts, soak the cakes with syrup for impregnation. One layer smazh cream biscuit and cover with second Korzh. The remaining smazh cream cake top and sides. Peanuts are roasted in the oven at 180 degrees for 15 minutes. Clean the nuts and chop into large crumbs. Pour some cake nuts and put in the fridge for 2-3 hours. Before serving, sprinkle cake with powdered sugar through strainer.
Prepare for the family, these cakes classical times gone together to enjoy their unforgettable taste! Delicate, air, made with the freshest products, they can not be compared with the store. Bon appetit!