Soviet cakes that will be transferred back to the USSR

Children's feelings are the most vivid. Maybe that's why the cakes my grandmother used to bake seem so delicious over the years? To test this theory, "Site" Offers to prepare the 3 most popular homemade cakes in the USSR: classic Soviet cake "Anthroat", biscuit nut and honey.



Soviet cake "Anthroat"

Test ingredients

• 1300g flour
• 260g sugar
• 250g sour cream
• 2 packs of butter (400g)
• 1 tsp soda
• 2 eggs

Cream ingredients

• 2 packs of butter
• 2 cans of condensed milk
• sprinkler

Preparation

1. First of all, put the condensed brew. To do this, put the cans in a pot of water and keep 2 hours on a slow fire.
2. Mix melted butter with sugar, sour cream, soda and eggs.
3. Mix everything to uniformity. The sugar must be completely dissolved.
4. Pour flour and vanilla sugar. Mix the dough.
5. Divide the finished dough into small pieces that will be convenient to rub on the grater or skip on the meat grinder. Wrap them in film, put them in the fridge for 2 hours.
6. Put the chilled dough through the grinder.
7. Transfer it to the bowl and bake it in the oven until golden.
8. In the cooled boiled condensed condensed add 2 packs of oil.
9. Stir well and pour the cream into the dough crumb.
10. Stir again and put the dough on a slide-shaped dish.
11. Rub chocolate on a fine grater and sprinkle it with cake.
12. Send it to the fridge for 2 hours and serve it to the table.
    
    
    
13. Bon appetit!

Biscuit nut cake

Biscuit ingredients

• 320g flour
• 320g sugar
• 10 C1 eggs
• 1.5g vanillin

Cream ingredients

• 450g oil
• 250g milk
• 400g sugar
• 2 eggs
• 20g cognac
• 1.5g vanillin

Ingredients for syrup

• 390g sugar
• 375 ml of water
• 40ml cognac
• 1.5g vanillin
• 50g powdered sugar for decoration
• 150g peanuts for decoration

Preparation

1. Mix eggs and sugar in a pan. Heat that mass to 40 degrees. It is necessary to make it better to beat.
2. Whip the mixer for 5 minutes until the lush foam.
3. In a few techniques, add sifted flour and stir with a spatula.
4. Elevate the mold for baking with parchment paper and sprinkle flour.
5. Pour the dough into it and distribute it evenly throughout.
6. Send to the oven, heated to 180 degrees, for 30-40 minutes.
7. Ready to check with a toothpick.
8. While the biscuit is cooling, prepare the syrup for impregnation. To do this, dissolve the sugar in water, bring to a boil and cook for 5 minutes. At the end, add cognac and a bag of vanillin. The syrup should cool, too.
9. In the meantime, make the cream. Mix in a bowl of milk and sugar, put on the fire, bring to a boil and cook for 5 minutes.
10. Beat the eggs with sugar and vanilla sugar. Pour the hot milk into the egg mass in a thin trickle.
11. Pour the cream into the pan, boiling, stirring, until boiling. It will increase in volume, so you need to take more dishes. Let the milk syrup cool.
12. Beat the soft butter to lushness. Add a fine trickle of chilled milk syrup. Cream ready.
13. Cut the biscuit into 2 pieces. Soak them in syrup. Place on the bottom two-thirds of the cream, level it over the surface of the biscuit. Then cover it with a second cake.
    
    
    
14. Paint the whole cake with the remaining cream.
15. Crush peeled peanuts with a roller. Sprinkle the whole cake with peanuts and powdered sugar.
    
    
    
16. Let me brew in the fridge for 2 hours. Bon appetit!

Medovik

Corge ingredients

• 960g flour
• 8 eggs
• 460g sugar
• 8 tbsp honey
• 2 tsp soda

The ingredients for custard

• 1.2 liters of milk
• 620g sugar
• 0.5 packs of butter
• 4 eggs
• 140g flour
• 2p vanillin

Preparation

1. Mix honey, sugar, eggs in a bowl.
2. Put the bowl on the stove to heat the sugar and honey a little for better dissolution.
3. Add the soda, mix it up.
4. Pour the flour into the bowl and pour all the egg mixture into it. Mix the dough.
5. Roll the dough into a round roller. Divide in half, then in half, and so on until you get 16 identical pieces.
6. Roll each in a thin layer the size of cake cake cakes.
7. Swipe it on a roller and move it to a baking pot. Bake at a temperature of 180 degrees to a golden color.
8. To make all cakes the same, cut them with a knife shaped like a plate. Save the pruning to use in the sprinkle.
9. Let's start making custard.
10. Mix the milk with the sugar in a pot. Bring to a boil and cook for 5 minutes, stirring.
11. Once the mixture boils, start whipping eggs with flour and vanilla sugar.
12. In a thin stream, pour egg mixture into boiling milk. Cook it to thicken. Then add the butter and mix it all.
13. Cool the cream and start collecting the cake. One cake takes 8 cakes. Evenly distribute the cream over the surface of the crust, put on top another crust and again the cream. That's it, until we run out of cakes.
14. Smear the cakes on the edges and on top.
15. Grind the trimmings with a blender to make a sprinkle. Decorate the cake from all sides.
16. From the number of ingredients specified in the recipe, 2 cakes are obtained. Let them soak in the heat for 4 hours and serve to the table.
    
    
    

Now you know how to surprise your family this weekend. I can tell you from myself that I liked the Ant cake the most. Successful culinary experiments and a pleasant appetite!