10 recipes for Soviet cakes according to GOST

10 recipes for Soviet cakes according to GOST

In the days of the USSR, all the cakes that were sold in pastry shops were created according to a clearly verified GOST. Now these norms have long been forgotten by manufacturers, and therefore the taste of sweets has deteriorated significantly. But we have collected for you ten original recipes of Soviet culinary masterpieces!

1. Cake "Fairy Tale"

Soviet cake Fairy Tale - a step by step recipe with a photo

This dessert can be shaped into any shape. In Soviet times, the Skazka cake was most often produced in the form of a roll.

You will need:
Biscuit: 4 large eggs, 120 g flour, 120 g sugar.
Charlotte cream: 120 ml milk, 1 small egg or 2 yolks, 1 tbsp. l. cognac (optional), 200 g sugar, 220 g butter (82.5%), 15 g vanilla sugar, 30 g dark dark chocolate, green food coloring.
Impregnation: 100 g of water and sugar, 2 tbsp. l. cognac.
Decoration: 5-6 gummy strawberries, 1 tbsp. l. candied fruits.

Preparation:
1. Beat the egg whites and yolks with sugar with a mixer in separate bowls, dividing its volume approximately in half. Combine, mix gently and add flour.

Soviet cake Fairy Tale - recipe step by step

2. On a baking sheet covered with siliconized parchment, pour the egg-flour mass, bake in the oven until light golden brown. Cover the warm biscuit with plastic wrap and leave to cool on the kitchen table.

Soviet cake Fairy Tale - recipe step by step

3. For Charlotte cream in a saucepan, combine milk, egg or yolks, sugar, vanilla, boil after boiling for 3 minutes, cool to room temperature. Gradually add the milk and egg syrup to the whipped butter. Separate part of the cream and mix it with melted chocolate, tint a few more tablespoons of cream with green dye.

Soviet cake Fairy Tale - recipe step by step

4. Trim the rough edges of the sponge cake, dry them in the oven and chop them in a blender.

Soviet cake Fairy Tale - recipe step by step

5. Lubricate the cake with the impregnation mixture, spread evenly with a spatula or a Charlotte spoon (white), roll into a roll. Cover with chocolate cream, sprinkle the sides of the roll with crumbs.

Soviet cake Fairy Tale - recipe step by step

6. Decorate the top of the cake with strawberries, use a pastry bag to siphon leaves of green cream around them, arrange candied fruits in a chaotic manner.

Soviet cake Fairy Tale - recipe step by step

2. Leningrad cake

Leningrad cake - recipe according to Soviet GOST

Not the easiest to prepare, but the very famous Leningrad cake consists of shortbread cakes, smeared with delicious butter and milk cream.

You will need: 0.5 kg of sifted flour, 200 g of sugar, 300 g of butter margarine, 3 eggs, 300 g of high-quality butter, 350 g of powdered sugar, 400 g of condensed milk, 5 tbsp. l. cocoa powder, 1 tbsp. l. water, 1 tbsp. l. baking powder, 10-15 g of vanilla sugar, a handful of walnuts.

Preparation:
1. In a food processor, mix softened margarine, 2 eggs and 1 yolk, sugar, gradually add flour, roll the dough into a ball and refrigerate for half an hour.
2. Cut the cooled dough into five approximately equal pieces, roll out and bake in the oven.
3. Using a mixer at medium speed, beat the condensed milk, softened butter, powdered sugar (3 tbsp. L. Leave for fondant) and two tablespoons of cocoa. Put the mixture in the refrigerator.
4. Whisk the egg whites with the remaining powdered sugar, gradually adding cocoa, add a spoonful of water.
5. Collect the cake on a large flat plate, spread over the cakes with an even layer of chilled cream. Pour fondant over the finished dessert.

3. Cake "Prague"

Prague cake - recipe according to Soviet GOST

Cake "Prague" is a favorite dessert of our mothers and grandmothers, but today it has not lost its relevance.

You will need:
For cakes: 6 fresh eggs, 150 g sugar, 40 g melted butter, 115 g sifted flour, 25 g cocoa, 1 pinch of salt.
For the cream: 1 pack of butter (82% fat), 130 g of condensed milk, 1 yolk, 1 bag of vanilla sugar, 1 tbsp. l. cold water, 1 tbsp. l. cocoa.
For glaze: 2 tbsp. l. apricot jam, 100 g of dark dark chocolate, 100 g of butter.
For impregnating cakes: 50 ml of water and brandy, 6-7 tbsp. l. Sahara.

Preparation:
1. Combine whites and yolks separately whipped with sugar, add flour with cocoa, mix with cooled melted butter. Bake a chocolate sponge cake, cool in a mold, then wrap with cling film and leave for 12 hours.
2. Boil for about five minutes the impregnation components, while the syrup cools down, prepare the cream.A mixture of condensed milk, yolk, water and vanilla, cook until thick, cool and beat together with softened butter, gradually add cocoa.
3. Cut the biscuit blank into three layers. Put the first cake on a dish, soak in syrup and distribute half of the cream. Cover with a second layer, grease with impregnation and the remaining cream. The third cake is filled with the remnants of syrup from the inside and lay on top of the cream. Spread jam evenly over the top and sides of the cake and place in a cold place.
4. Cool the melted chocolate with butter, cover the cake with the resulting viscous mass.

12 easy homemade cake recipes

4. Cake "Kiev"

Kiev cake - recipe according to Soviet GOST

Modern "Kiev cakes" sold in stores have nothing to do with a real dessert of the Soviet era. Until the 70s, such a cake in the USSR was prepared exclusively with cashew nuts, and the proteins were “fermented” in a special way before beating.

You will need:
For cakes: 200 g egg whites, 45 g sifted flour, 240 g sugar, 1 g vanillin, 150 g roasted cashews.
Charlotte cream: 1 egg, 250 g butter, 150 ml fresh milk, 150 g sugar, 1 tbsp. l. cognac, 10 g cocoa, 1 g vanillin.
To decorate: fruit jelly figurines, red and green gel food coloring.

Preparation:
1. Pour the egg whites into a clean jar, cover with a lid and leave on the kitchen table for about a day. Then whisk, gradually increasing the rpm and adding the sugar and vanilla to a stiff foam. In three steps, pour nut crumbs into the meringue mixed with 1 tbsp. l. flour and 40 g of sugar. Pour the dough into two molds of the same diameter and bake in the oven simultaneously for 2-3 hours at 110 degrees. Then turn off the oven and leave it overnight without opening the door.
2. For the cream, boil for 5 minutes on low heat a mixture of milk, sugar, vanilla and eggs. Beat the butter, adding the cooled egg-milk syrup and cognac into it in a thin stream. Separate some of the decorating cream, mix the rest with cocoa, spread the cakes, top and sides of the cake.
3. For decoration, paint small portions of Charlotte cream in pink and green, using a syringe, sprinkle a flowering chestnut branch with leaves. Decorate with gummy figurines. Sprinkle the sides of the cake with nut crumbs.

5. Cake "Bird's milk"

Bird's milk cake - recipe according to Soviet GOST

If you strictly adhere to the recipe according to GOST of the times of the USSR, then the prepared Bird's Milk cake will turn out to be very tender and airy.

You will need: 560 g of sugar, 350 g of butter, 140 g of sifted wheat flour, 2 eggs and 2 proteins, 100 g of condensed milk, 150 ml of water, 75-80 g of dark chocolate, 4 g of agar-agar, 1/2 tsp. citric acid, 15 g vanilla sugar.

Preparation:
1. Beat 100 g of soft butter with 100 g of sugar, adding eggs and flour. Roll out two thin cakes, baking until golden brown.
2. Mix water with agar-agar, leave for a couple of hours, then bring to a boil, boil for one minute, add the remaining sugar, continue cooking until all crystals are dissolved, cool.
3. Beat soft butter (200 g) with condensed milk and vanilla sugar. Separately, beat the whites with citric acid until stable, gradually pouring in the cooled agar-agar syrup, and then the milk-butter cream.
4. Place the cake on the bottom of the split form, distribute half of the cream, cover with the second layer and pour the remaining cream mass. Chill in refrigerator for 4-5 hours, glaze melted chocolate with remaining butter.

Cake custard: 10 simple and delicious recipes

6. Cake "Yablonka"

Apple cake - recipe according to Soviet GOST

The heroes of the Soviet film "Vanity of Vanities" were treated to just such a cake.

You will need:
For biscuit: 90 g flour, 60 g potato starch, 100 g sugar, 210 g eggs without shell, 1 tsp. without a slide of soda, vanilla.
For the nut crust: 120 g of egg whites without shell, 120 g of sugar, 100 g of nuts (cashews or hazelnuts).
For impregnating cakes: 150 ml of milk, 2 tbsp. l. brandy, 1 tbsp. l. Sahara.
For jam: 242 g peeled apples, 150 g sugar, 8 g lemon zest, 0.5 tsp. agar agar.
For protein cream: 314 g icing sugar, 157 g egg whites, vanilla, 0.5 tsp. citric acid.

Preparation:
one.Gently mix flour sifted with starch and baking soda into eggs and sugar beaten in a fluffy foam. Pour into a mold, bake until tender at 200 degrees in the oven. Cut into two layers, cover with foil and cool.
2. For the nut crust, beat the whites with sugar, add the nuts, squeeze out a circle equal in diameter to the finished biscuit layer using a pastry bag. Collect the remaining protein cream from the bag in random strips. Bake for about two hours, gradually lowering the oven heating temperature from 150 to 100 degrees.
3. Grind the apple pulp in a blender with sugar, cook for 12 minutes after boiling, pour in diluted in 2 tbsp. l. water agar-agar, carcasses for minutes 8.
4. Whisk the whites with powdered sugar, vanilla and citric acid in a water bath.
5. Soak the cake with syrup made from milk, brandy and sugar, brush with apple confiture, put in the nut-protein circle and spread the jam again. Cover with a second biscuit soaked in syrup, cover with protein cream.
6. Touch up the rest of the cream with food coloring and draw a branch of a blossoming apple tree. Sprinkle the sides of the cake with protein-nut crumbs.

7. Cake "Napoleon"

Napoleon cake - recipe according to Soviet GOST

In the distant Soviet times, puff pastry for this cake was prepared in such a way that there were 256 layers in it! Of course, you have to work hard, but it's worth it. And one more thing: use only high-quality butter, because margarine will ruin everything.

You will need: 415 g of fresh and fatty butter, 445 g of sifted flour, 170 ml of water, 1 egg, 95 g of sugar, 2 pinches of salt, 1 g of citric acid, 1 yolk, 65 ml of milk, 0.5 sachet of vanilla sugar, 1 tbsp. l. cognac, 1 tbsp. l. icing sugar.

Preparation:
1. In 400 g of flour, beat in an egg, pour in water with dissolved citric acid and salt, knead the dough, refrigerate for 35 minutes.
2. Mix softened butter (315 g) with 20 g flour, beat until fluffy. Transfer to film, form a square layer, refrigerate for 30-40 minutes.
3. Sprinkle flour on the table, roll out the dough, put a layer of butter in the center, fold it in an envelope, roll it into a rectangle no more than a centimeter thick. Fold the edges to the middle and fold in half, you get 4 layers of butter, put in the refrigerator. Roll out again into a thin rectangle, fold to the center and in half, put in the refrigerator. Continue manipulating the dough 6-10 more times.
4. Roll out the dough into a layer 5 mm thick, cut into two rectangles 22 * ​​22 cm, bake in the oven, spreading the scraps next to it.
5. Whip milk with yolk, add sugar and vanilla, boil for three minutes after boiling. Whip the remaining softened butter into a fluffy mass, pouring in a completely cooled milk mixture in a thin stream, add cognac.
6. Cut the puff pastry with half of the cream, put in the second cake, spread with the remaining cream. Sprinkle the cake generously on all sides with crumbled dough pieces and powdered sugar.

8. Cake "Honey cake"

Honey cake - recipe according to Soviet GOST

Soviet cake "Medovik" consists of soft, melting in the mouth, cakes with the addition of natural honey. The cream is used sour cream, it gives the dessert juiciness and light sourness.

You will need: 3 cups sugar, 6 cups flour, 5 eggs, 3 tbsp. l. honey, 2 tbsp. l. baking powder, 700 g of high-quality fat sour cream, a handful of nuts.

Preparation:
1. Beat eggs into a small saucepan, place in a water bath, beat with a mixer with 2 glasses of sugar. Add liquid honey and baking powder, then 2 cups double-sifted flour. Heat the dough under the lid for 25 minutes, then remove from the water bath and stir in 3 cups of flour.
2. Divide the dough into 10-12 pieces, roll out thinly, cut out identical cakes, bake at 200 degrees.
3. Transfer the cooled cakes with cream of sour cream mixed with sugar. Garnish with scrap crumbs and sprinkle with chopped nuts.

No-bake cookie cake: 12 easy and delicious recipes (step by step)

9. Anthill cake

Anthill cake - recipe according to Soviet GOST

In the USSR, the cake "Ant" became popular in the 70s, since then its recipe has changed significantly. But still, according to GOST, it turns out to be much tastier!

You will need:
For the test: 3 eggs, 100 ml of fresh milk, 550 g of flour, 1.3 tsp. soda, 0.5 cups of sugar, 200 g of butter, 2 pinches of salt.
For the cream: 1 can of boiled condensed milk, 160 g butter, 4 tbsp. l. honey, 100 g of poppy seeds, 50 g of chocolate.

Preparation:
1. Grind flour with butter into crumbs, quickly stir in the rest of the ingredients and send the dough to the freezer. When it hardens well, rub on a baking sheet on a track, spread by hand and bake in a hot oven until golden brown.
2. Chop the baked dough with your hands into small fractions, mix with poppy seeds.
3. Whip the condensed milk with soft butter and honey, mix well with the dough crumbs, moisten your hands with water and form a slide on a platter. Sprinkle with grated chocolate.

10. Cake "Bear in the North"

Bear cake in the north - a recipe according to Soviet GOST

In Soviet stores, the Bear in the North cake was not sold, but in almost every house the hostesses served this dessert for the festive table. The recipe, oddly enough, was absolutely the same for everyone, hence the legend that it was verified according to GOST.

You will need:
White cakes: 1 glass of flour, sugar and sour cream, 1 tbsp. l. butter, 1 tsp. baking powder.
Chocolate cakes: 1 glass of flour, sugar and sour cream, 1 tbsp. l. butter, 3 tbsp. l. cocoa, 1 tsp. baking powder.
Sour cream: 2 glasses of high-quality fat sour cream, 1.5 glasses of sugar, 70 g of walnuts, 100 g of dark chocolate.

Preparation:
1. Cook both types of dough at the same time in different bowls, whisk all the ingredients until smooth. Bake three cakes of each color, cool.
2. Beat the sour cream with sugar with a mixer, smear the cakes, be sure to alternate them in color. Sprinkle toasted and chopped nuts over the creamy layers. Cover the top and sides of the cake evenly with cream, sprinkle with grated chocolate, refrigerate for 7-8 hours.

the beauty

home and family

Garden