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Classic Soviet cakes. Cake in the ussr

The cake is probably the most famous and favorite delicacy in the whole world. The very concept of "cake" is quite simple - it is a few cakes, smeared with cream and decorated various fruits, nuts or other sweets. What were the most famous cakes in the USSR? Oddly enough, in the Soviet Union until the 50s, cake was not generally perceived as a dessert. And when consumers "tasted" it, the delicacy, on the contrary, began to enjoy wild success. It began to be considered the height of abundance. On the tables of ordinary people, cake was a rare guest. To get it, you had to stand in a huge queue, and it was expensive to cook at home.

The most recognizable cakes of the post-Soviet Union are "Napoleon", "Prague", " bird's milk", "Kiev cake". Everyone knows how these cakes look and their unforgettable taste. Modern confectionery factories try not to change the original recipe of the legendary desserts, but their appearance I had to change: before, there were too many decorations, especially cream roses. Nowadays, such decorations are not relevant.
Many cakes were created by pastry chefs of that time in honor of any famous personalities or significant events. For example, "Napoleon" was invented by Moscow confectioners in 1912, when the centenary of the expulsion of the French from Moscow was celebrated.

Initially, "Napoleon" was in the form of triangular cakes from puff pastry with cream. It was suggested to see in them the famous hat of Napoleon Bonaparte - hence the name, which took root very quickly, like the delicacy itself. Now the classic "Napoleon" is made in a rectangular shape. By the way, in France, in the homeland of Bonaparte, the cake is called differently - "millefeuille" or "1000 layers".
One of the most famous - "Kiev cake" - business card Ukraine, in general, was originally just a production mistake. The pastry chefs forgot to put the whipped egg whites, which froze overnight, in the refrigerator. In the morning, the head of the biscuit shop, Konstantin Petrenko, decided to hide the annoying mistake of his colleagues and, on his own responsibility, together with his assistant Nadezhda Chernogor, smeared the protein cakes with butter cream, decorated and sprinkled them with vanilla powder.

This experiment came with a bang. So, by chance, the first prototype appeared delicious cake... Later, nuts began to be added to the protein mass - now it is hazelnuts. "Kiev cake" now consists of two airy meringue cakes with interlayers butter cream... On top it is also decorated with cream, and on the sides with crumbs of hazelnuts.

In the Soviet Union, many cakes were invented, which are still in great demand. What are the great ones confectionery Vladimir Guralnik - a pastry chef of a Moscow restaurant - cakes "Bird's Milk" and "Prague". By the way, the name of the cake "Prague" did not come from the Czech capital, but from the name of the restaurant where its creator worked.

Cake "Prague" was loved by all the inhabitants of the USSR, but in preparation it is expensive and laborious. This dessert consists of three chocolate cakes (the recipe of which, by the way, was invented by Guralnik himself, as well as the recipe for the cream), soaked in cream. After daily soaking, the cake is coated with fruit or berry jam and covered with chocolate icing or fondant.

Another famous masterpiece of Vladimir Guralnik is "Bird's Milk". Its history is very complex. The recipe first appeared in Poland. According to this prototype, in the 60s, candies of the same name were produced in chocolate glaze.

But correct recipe the cake still belongs to Guralnik. It includes a soufflé on agar-agar (not gelatin) on a muffin cake topped with chocolate icing. The longest queues lined up for this cake in the USSR, since it was produced in limited quantities. At one time they even sold coupons for its purchase.

Another popular cake from the times of the USSR is "Cosmos". Since 2000, dry mixes for self-baking this dessert at home have been on sale. The cake is simple enough. both in structure and in design. It consists of three sour cream cakes soaked in cream and covered with dark chocolate glaze without decorative elements.

In a row with the above cakes, "Pancho" can stand - a popular sour cream cake... Such a delicacy is often found not only in its original form, but also in various variations prepared at home. Remains unchanged classic cream which consists only of sour cream and sugar. But housewives like to experiment with other ingredients: fruits and berries are added to the biscuit, soaked in various liqueurs or cognac, and so on. By the way, "Pancho" was not a novelty - it was found among the interesting "grandmother's" recipes.

One of the most beautiful cakes in the post-Soviet space is the "Danube Waves". This delicacy consists of two butter cakes - light and dark, cherry layer, and covered with butter cream and glaze. Layers of different colors, due to cherries, are mixed in the form of waves. In the cut, the cake looks very original.

But the most, so to speak, chic cake of the former Soviet Union is the cake with a common name - "Cornucopia". This complex delicacy consists of two biscuit cakes and a layer of meringue, smeared with cream and arranged in the shape of a horn. They decorate this creation as richly as possible - with cream, fruits, flowers and even money (albeit chocolate).

There were also such cakes as "The Mask"

And the Leningradsky cake

Now the selection of cakes is huge, but many still prefer classic tastes proven by generations. Modern Soviet cakes are in no way inferior to the old ones. They have become more concise and accessible.

a source

Cake in the USSR

The cake in the USSR was more than a cake. It was the crown of the feast, the apogee of prosperity. Therefore, they probably put everything and more in it: a lot of biscuit, nuts, jam, cream, from which pink, white and green roses are wrapped on top.

Before the war, cake was not perceived as a dessert. V cookbooks one could only find a cake made of cookies or cottage cheese.

The word "dessert" meant, for example, jellies, mousses, jelly, puddings, pies, pancakes and fruits - say, apples in red wine or croutons from white bread with canned fruits.

Since the 50s, Soviet life has embraced cakes and pastries. "Napoleon", "Fairy Tale", "Abrikotin", "Cornucopia" become the main decoration of the table.

They soon became scarce, so basically they had to bake themselves or stand in line for a long time, as in this photo.

In the magazines Rabotnitsa and Krestyanka there were supplements with recipes for famous cakes - Prague, Bird's Milk, etc. Housewives wrote down recipes for making cakes from each other and wrote in women's magazines.

- Once at my mother's place in an old notebook with recipes, in the middle of other beautiful things, I came across such a miracle as a "tea cake" - made of sleeping tea. And so we ate.

Cake "Abrikotin" is one of the oldest and most famous cakes of the Soviet era. It was named Apricotine because apricot liqueur was used in the cake. He's sandy with delicate cream charlotte. Distinctive feature This cake is a delicious pink icing.

One of the most famous cakes in the USSR: "Kiev cake" in general was originally just a production mistake. The pastry chefs forgot to put the whipped egg whites, which froze overnight, in the refrigerator.

In the morning, the head of the biscuit shop, Konstantin Petrenko, decided to hide the annoying mistake of his colleagues and, on his own responsibility, together with his assistant Nadezhda Chernogor, smeared the protein cakes with butter cream, decorated and sprinkled them with vanilla powder.

This experiment came with a bang. So, by chance, the first prototype of a delicious cake appeared. Later, nuts began to be added to the protein mass - now it is hazelnuts. "Kiev cake" now consists of two airy meringue cakes with layers of butter cream. On top it is also decorated with cream, and on the sides with crumbs of hazelnuts.

To meet the growing demand for the product, the Karl Marx factory even had to transfer the recipe to Kiev bakeries, but never to other cities. The fact that the Kiev cake could be bought only in Kiev only fueled the interest of the guests of the capital in it, because it only strengthened the "exclusivity of the brand" ...

With the help of a gift in the form of "Kiev cake" in the capital Soviet Union then many problems could be solved.

The head of the most popular ensemble "Kobza" Yevgeny Kovalenko recalls:

“We have always been welcome guests in the rating New Year programs on Central Television, as the best performers of chanting and carols. As for other programs, “Kobza” often performed in “Shire Krug” and “Sing, Friends!”.

At that time, in order to shoot in a popular program, it was enough to come to Moscow with "Kiev cake" and vodka. In other words, get off with a slight fright. Moreover, they kindly paid for our way home. "

To get a real "Kiev" cake, it was ordered by the conductors who traveled to Kiev. By the way, many made good money on this, because they resold Kievsky at an exorbitant price - for 20 - 25 rubles.

Probably, there is no such person in Moscow who has never tasted the Bird's Milk cake. Meanwhile, not everyone knows that this cake is not the result of folk art, but an invention of a specific person. Namely - Vladimir Mikhailovich Guralnik, head of the confectionery department of the restaurant "Prague", Honored Worker of Trade of Russia.

Famous cake"Bird's milk" Guralnik invented in 74th. True, the first candy "Bird's milk" appeared at the Moscow factory "Krasny Oktyabr". Vladimir Mikhailovich liked these sweets, he wanted to make a cake with the same name. He tried several recipes and finally found the best one.

Of the many design options, I settled on a simple idea: pour chocolate over the whole cake and decorate it with a chocolate bird. “At first they made 30 pieces a day, then 60, then 600,” recalls Vladimir Guralnik.

This was sorely lacking for Muscovites and guests of the capital: in the 80s such queues lined up for cake that they had to be turned around so that people would not block traffic between Kalinin Avenue (now Novy Arbat) and Arbat. Customers stood for hours by appointment; the smaller queue was made up of the owners of coupons, which the restaurant sold for 3 rubles. ("Milk" itself cost 6 rubles 16 kopecks). Guralnik laughingly recalls how, at the exit from the Arbatskaya metro station, he was offered to buy a coupon for his own product.

- There were, of course, home versions - on gelatin or semolina, but this is so, out of despair ... it seems similar, but clearly not that! Since every mistress knew that there was some kind of secret in the real bird, some secret ingredient, which you just can't buy and without which, unfortunately, nothing will work.

Now everyone knows that real "Bird's milk" needs agar-agar.

Under capitalism, the owner of a dream trademark would surely be rich. But not in an era when Mosrestorantrest decided everything. Guralnik was given an inventor's certificate for the cake, but he was not allowed to patent it. But they formalized the recipe for "Bird's Milk" (just like "Prague" and a number of other popular cakes) as GOST. This meant that any factory could make the cake, but the slightest deviation from the recipe would be prosecuted. (It is a pity that now there is no such law)

Already in modern times, Vladimir Guralnik repeated his attempt to patent "Bird's Milk", but he was told that it was too late to do this in relation to a product that has been prepared by all and sundry for the past 30 years.

- My grandmother worked in a factory that makes the real Bird's milk. All childhood they overeat.

It is widely believed that original recipe cake "Prague" comes from the eponymous capital of the Czech Republic. It was very time consuming and not cheap, as it included four types butter cream made with cognac and Chartreuse and Benedictine liqueurs, and the cakes were soaked in rum. However, this cake is absent in Czech recipes. In fact, the recipe for "Prague", which was loved in the USSR, was invented by the same Guralnik. At the very beginning of his culinary career, Guralnik, being an apprentice in a restaurant, studied the art of confectionery from pastry chefs from Czechoslovakia, who regularly came to Moscow to exchange experiences. In principle, "Prague" is a variation on the theme of the Viennese Sachertorte, in the recipe of which there is no cream at all.

During the Soviet era, the cake was not patented due to the lack of practice of issuing a patent for culinary recipes, but was issued in accordance with GOST and thus can be prepared at any confectionery factory. "Prague" tasted the same everywhere: from Moscow to the very outskirts, including union republics.

Also his Stolichny cake. The author himself shared the recipe in the "Rabotnitsa" magazine.

The most accessible and cheapest in the USSR were waffle cakes... There was no deficit in them, and they cost 50 kopecks. Not very tasty. Only from hunger ...

Another popular decoration festive table there was a cake "Fairy Tale": a biscuit in the shape of a brick was decorated on top with a cream hedgehog, a tree stump and mushrooms. Such pleasure cost 1 ruble 90 kopecks. And to this day it is produced.

"The Enchantress" - we still buy with my husband sometimes.

The Cheryomushki confectionery and bakery plant was commissioned in April 1973. In 1976, the production of the first in Russia was started on a specialized line biscuit cake long-term storage "Enchantress".

Previously, it included:

Now. A typo in the picture - "what" instead of cocoa. Or is it someone's hint that some modern cakes are very inedible to taste?)

- Enchantress !!))) I eat this cake only for the sake of the cream :) Just recently I was thinking about where to find a recipe for cream and gobble it up without a biscuit ...

In the Soviet Union, only the Prague cake could compete with the Napoleon cake in popularity. Moreover, unlike the latter, which not many housewives baked at home, "Napoleon" was a favorite homemade cakes... It is because of this popularity in our country that it is believed that the famous cake was invented in Russia.

And they even came up with a story suitable for the occasion. Allegedly, the first cake was born in 1912, to the centenary of the victory over Napoleon. The cake was baked in the shape of a square, and then cut diagonally into two triangles, which symbolized the three-cornered hat of the defeated emperor. It is quite possible that a cocked hat cake was baked for such a significant event as the centenary of victory in the Patriotic War of 1812. However, the technology and name of this dessert existed in different countries for many, many years. For the first time, the recipe for puff pastry appeared in France back in the 17th century. The cakes made from it were called milfeuil, or a thousand layers. The French have retained this name to this day, and they breathed new life into the dish itself. Now milfeuis are cooked from both vegetables and meat.

After some time, the recipe for the dessert got to Italy, where it spread very quickly under the name Napolitano Cake. Dispersed all over the world, the name in some cunning way turned into "Napoleon". Now this is what these cakes and pastries are called in Australia, Canada, some states of the USA, Sweden, Finland, Norway, Denmark and even in the Middle East. The most touching name for the dessert was invented in Poland - "Napoleonka".

- This is my grandmother's recipe. Don't let the margarine bother you - the taste was great in the end. Naturally, I asked my grandmother about margarine, because in my childhood I knew that it was a substitute, I read books and so on. But she argued that it was so right. I don't remember the arguments, but she was not a culinary dogmatist. Only it was Soviet margarine. After perestroika, according to the assurances of her grandmother who cursed her, nothing of this remained. In the sense - the right products.

-And once we had at home real cake from the Kremlin: either dad was again awarded in the St. George Hall, or someone worked in the Kremlin on the economic side, I don't remember.

The cake was huge and fantastically beautiful, it took my breath away.

On top of the cake was a chocolate cornucopia filled with scarlet, as if alive, strawberries: even the house seemed to smell of fresh strawberries, like in June.

Alas, the cake turned out to be not just tasteless, but inedible: thick cakes, without impregnation and almost without filling. The nasty glaze crumbled on his teeth like crushed glass. The cornucopia turned out to be made of hard, like plastic, caramel and only coated with chocolate. And the strawberries were made from dyed margarine.

Kremlin beauty went to the trash heap.

(I asked my husband if he ate cakes in the Kremlin canteen. He answered, never. Here are cheesecakes and mashed potatoes on the raw eggs and butter- just a treat. I read this review about the Kremlin cake and grunted. For beauty, to surprise foreign diplomats. Note Ryazanochka77)

- And I did not like either "Bird's Milk" or "Prague", because I do not like soufflé and chocolate. And margarine. And I loved the most penny and unpretentious Moskvichka cake - a juicy, soaked biscuit with jam and peanuts. There are no such people now!

- As a child, I adored "Prague", but did not know that it was in short supply

To withdraw to the USSR new cake to the domestic market was impossible without the approval of the Unified Tasting Council of the USSR Ministry of Food Industry. This body approved new recipes and decided whether the product was worthy to be on the table of the Soviet consumer. At the same time, the ingredients of the recipe were strictly monitored - deviation from them was a criminal case. Butter, real eggs, natural sugar, animal cream ...

Today we have to figure it out ourselves and try to distinguish the "correct" cake from the tasteless, outwardly beautiful. We have been buying the "Enchantress" for several years. Because I don't know how to choose the "right" cake.

The selection of cakes is rich - budget and luxury, high-calorie and dietary, kefir and fruit. The composition is known - flour, sugar, eggs, cream. And then it turns out to be tasteless or sugary sweet. My husband once bought "Napoleon" - we didn't like it, there was an excess of butter, not butter.

In recent years, Soviet cake recipes have been carefully collected and published on the Internet, in magazines and books. True, some people complain that buying ingredients is sometimes more expensive than buying good cake... And it's a pity for the products, if the cake does not work out of inexperience ...

Paradise for sweet tooth! Cakes from childhood. A selection of 9 recipes for excellent cakes, the taste of which many remember from childhood.

1. CAKE "NAPOLEON"

Ingredients:

dough for cake with a diameter of 20-22 cm.
200 ml. cold milk
120 g cold margarine
1 egg
1/4 teaspoon citric acid
a pinch of vanillin
1 tbsp. a spoonful of brandy or vodka
2.5 cups flour (glass = 250 ml)
cream
2 glasses of milk (glass 250 ml.)
2 eggs
200 gr. Sahara
1 sachet vanilla sugar
2 tbsp. spoons corn starch(no slide)
200 ml. cream 33%
1 sachet of cream fixer

Preparation:

1. Sift a glass of flour into a bowl, add diced margarine, vanillin and citric acid, chop everything with a knife to make a crumb. Separately mix the egg, milk and brandy, add to the crumbs, mix, gradually adding the rest of the sifted flour, knead the smooth dough, wrap it in foil and put it in the refrigerator for 1 hour.
2. While cooking custard... In a saucepan, bring 1.5 cups of milk to a boil, separately in a bowl, mix 0.5 cups of milk, sugar, vanilla sugar, starch and eggs, stirring, pour this mixture into boiling milk, stir until the cream thickens, turn off the heat, cool the cream.
3. Heat the oven to 200 degrees, cover the baking sheet with parchment.
4. From the dough, bake 12 very thin cakes until golden brown, chop one of the golden ones into crumbs.
5. Whisk the cream and fixative into a strong foam and mix gently with the custard.
6. Smear the cakes with cream, also coat the sides of the cake, sprinkle with crumbs.
7. Ready cake leave at room temperature for 4 hours, then put in the refrigerator overnight

Napoleon cake. Cook at home

2. CAKE "BIRD'S MILK"

Ingredients:
Butter - 100 g.
Sugar - 100 g.
Egg - 2 pcs.
Flour - 140 g.

Souffle:
Agar-agar - 4 g (2 tbsp) or gelatin - 20 g (2 tbsp)
Water - 140 g.
Sugar - 400 g.
Butter - 200 g,
Condensed milk - 100 g,
Egg white - 60 g (2-3 proteins),
Citric acid - ½ tsp
Vanillin or vanilla extract.

Glaze:
Chocolate - 200 g.
Butter - 100 gr.

Preparation:
Beat butter with sugar, add eggs, flour. On the baking paper draw two circles around the diameter of the baking dish. The dough turns out to be a little stringy. Spread it out with a spatula or spoon in circles on the paper. Bake in heated to 200 gr. oven for 9-10 minutes. Remove from the oven, immediately cut to shape, if necessary, leave to cool.

Whisk the softened butter with condensed milk and set aside to rest (just not in the refrigerator). Aga-agar, soaked in advance (at least 2-3 hours) in 140 g of water, put on the stove, bring to a boil, boil for 1 minute and add sugar. Boil the syrup until sampled on a fine thread, or soft ball... If there is a special in the house. the thermometer is then up to 117 gr. While the syrup is cooking, beat the whites with citric acid to the peaks. We brought the syrup to the desired consistency, pour it into the proteins in a thin stream, continuing to beat them. Pour in vanillin. Carefully add whipped butter with condensed milk to the protein mass. The souffle mass is ready. On the bottom of the mold, put one cake, pour half of the soufflé, lay out the second cake and pour the soufflé again. We do it quickly, because soufflé with agar freezes before our eyes. We send it to the refrigerator. The soufflé froze, fill with glaze (melt the chocolate, mix with butter and the glaze is ready). Back in the refrigerator. The glaze froze. The cake is ready.

Cake pigeon's milk". Step by step recipe.

3. CAKE "MEDOVIK"

Ingredients:
400 g flour
2 eggs
100 g butter
150 g sugar
2 tbsp. spoons of honey
1 teaspoon baking powder

for cream:
2 cups sour cream
1 cup of sugar
2 teaspoons vanilla sugar

Preparation:

1. Cakes
Combine softened butter with honey and sugar. After that, beat the mixture well and gradually add the eggs.
Combine the sifted flour with baking powder and add to the butter mass. Mix everything well and knead the elastic dough.
After that, divide the dough into six equal parts. Roll each part thinly into a layer and, using an inverted plate, which will serve as a template, you need to cut the edges.
Bake the cakes one by one in a preheated oven at 200 degrees for 5-7 minutes for one cake.

Cream
Combine sour cream with sugar and vanilla sugar. Beat well with a mixer.

Assembling the cake
Place the cakes on top of each other, greasing them well with cream. Lubricate the top and sides of the cake well with sour cream. Sprinkle the top and sides of the cake with baked scraps of crumb. The cake should soak well in the refrigerator. 4-8 hours.

Honey cake. Cook at home

4. CAKE "ANT"

Ingredients:
1/2 cup sugar
3 1/2 cups wheat flour
200 grams of sour cream
200 grams of butter or margarine
Salt 1/2 teaspoon baking soda
Bank of boiled condensed milk
200 grams of butter
nuts, chocolate chips taste
Baking tray
Meat grinder

Preparation:
1. Sift the flour into a deep bowl. Add sour cream, sugar. Knead hard dough and pass it through a meat grinder. Preheat the oven to 180 degrees in advance.
2. Spread the dough on a baking sheet in one layer and bake until golden brown. At this time, we prepare the cream. Put butter and boiled condensed milk in a deep bowl.
3. Beat everything thoroughly until smooth. Ready baked goods remove from the oven, cool and remove from the baking sheet, you should get crispy pieces of dough, which we put in another deep bowl. Grind with your hands or with a crush, and then mix with cooked cream and nuts, chocolate (optional).
4. Stir the resulting mass thoroughly, and then put it in a slide on a large flat plate. Then we put the Anthill cake in the refrigerator for three hours, or better overnight.

Family Recipe Anthill Cake

5. SWEET CAKE

Ingredients:

sour cream - 1 Glass (plus 1 glass of cream)
flour - 3 Glass
sugar - 3/4 cup (plus 1/2 cup in cream)
soda - 1/4 teaspoon
salt - 1/4 teaspoon
vanilla sugar - 1/3 Teaspoon (cream)

Preparation:

Preheat the oven to 230-240 degrees. Grease a baking sheet vegetable oil... Toss sour cream, sugar and salt in a large bowl. Add flour and soda, knead the dough. Divide ready dough into 4 equal parts. Roll out a circle from each part with a rolling pin. Put the cakes on a prepared baking sheet. Bake for 10-15 minutes.

In the meantime, prepare the cream:
Beat the sour cream with sugar and vanilla sugar. Put one cake on a large dish, grease with cream, cover with a second cake on top, grease it with cream, etc. Grind the fourth cake to the consistency of crumbs and sprinkle on the third cake, richly greased with cream. Decorate the cake as desired and refrigerate for 3-4 hours. When the cake is soaked in cream, it will become very tender and soft.

Sour Cream Cake - Very Delicious Recipe(Sour Cream Cake)

6. CAKE "BEAR IN THE NORTH"

200 g butter
1 tbsp. Sahara
5 yolks
200 g sour cream
0.5 teaspoon of baking soda, quenched in a tablespoon of vinegar
Salt on the tip of a knife
vanillin
3 tbsp. flour

For filling sour cream, or:
5 proteins
0.75 tbsp. Sahara
1.5 tbsp. chopped walnuts

For fondant:
4 tbsp. cocoa spoons
150 g sugar
8 tbsp. spoons of milk
150 g butter

Preparation:

Pound softened butter with sugar, add 5 yolks one by one to this mass, continuing to grind. Then add sour cream, salt and slaked soda... Mix everything well. Add flour and vanillin gradually. You need so much flour to make a not too tough dough.

Divide the dough into three pieces and bake them in the oven one by one. Oven over medium heat.

Prepare the filling:

Beat 5 whites into a thick foam, gradually adding sugar. Add chopped walnuts and mix gently. Brush the cakes with the filling.

Make a chocolate fondant:

Stir cocoa with sugar. Pour in hot milk and stir well. Put on fire to boil the mixture. Stir continuously! When the sugar is completely dissolved, remove from heat and add butter. Pour the cake over the top with a hot mixture. Put in the refrigerator for a while to harden the fondant.

"Bear in the North" cake (with sour cream) - how to cook!

7. KIEVSKY CAKE in accordance with GOST

Cake:
200g protein
50g sugar
1 bag of vanilla sugar

45g flour
150g nuts
185g sugar

Cream:
200g sugar
1 egg
150ml milk
250g butter
10g cocoa
1 bag of vanilla sugar
1 tbsp brandy

Ferment 200g of proteins, leaving them in a warm place for 12-24 hours (this will give the best consistency).
The next day:
Mix 45g flour, 150g toasted and chopped nuts (cashews or hazelnuts) and 185g sugar.

Whisk the whites into a fluffy foam as usual, add 50g of sugar and 1 bag of vanilla sugar, beat well again.
Add the mixture of nuts to the proteins, mix gently.

Divide the mixture into two paper-lined tins. Important! I used two forms - 23 and 20 cm. Then you will have to cut the large cake, and the resulting crumb will go to sprinkle the cake. You can also use molds 23 and 25 cm, the cake will be slightly lower.

Bake two cakes at 150C (approx. 2 hours) at the same time - for example, on two levels in the oven. If you do not have this opportunity, beat the whites separately for each cake so that the mass does not stand. Ready-made cakes leave for 12-24 hours to harden the structure

Cream. Remove the oil from the refrigerator (250g). Make a syrup - 150 ml of milk and 1 egg in a saucepan, then add sugar and bring to a boil. Cook for 4-5 minutes. The finished syrup is similar in taste and consistency to condensed milk. Cool in a bowl

Whisk the butter into a light mixture with a packet of vanilla sugar. Add a tablespoon of syrup, whisking each time.

Separate 200 g of cream, mix with two heaped teaspoons of cocoa powder. Beat with a mixer.

Add Art. To the white cream. a spoonful of brandy and whisk.
Place one cake (larger) on a sheet of waxed paper. Spread with two-thirds of the remaining white cream and cover with another crust. Trim the bottom crust to keep the cake flat.

Collect and grind the crumb.
Spread the sides of the cake with chocolate cream.
Spread the remaining cream over the top of the cake and decorate the cake as desired. Sprinkle the sides with crumbs.

Here's a cake. Of course, after decorating, the cake must be chilled for at least a couple of hours.

Real "Kiev cake" according to GOST

8. CAKE "MONASTERY HOUSE"

Ingredients:

for cake dough:
Margarine - 200 gr.
Sour cream - 300 gr.
Flour - 4 tbsp.
Sugar - 1/2 tbsp.
Soda - 1 tsp.
Vanillin
salt

For the filling of the cake:
cherry jam - 700 gr.
3 tbsp Sahara

For the cream on the cake:
Butter - 250 gr.
Condensed milk - 2 cans

Preparation:
Grind the softened margarine with sugar, sour cream, flour and soda (extinguish the soda beforehand). Knead the dough and refrigerate for 1 hour.
Defrost cherries, drain off excess juice and stir with sugar.

We take the dough out of the refrigerator and divide it into 3 equal parts, and each part into 6-5-4-3-2-1 parts. Roll out a rectangle measuring 30x7cm.
We spread the cherries after about 1-2 cm. We fix the ends well and sprinkle lightly with flour on top.

Bake until golden brown at 200 degrees. After our logs for "Monastyrskaya izba" are ready, let's turn to the cream. We mix condensed milk and softened butter.

Now fold the cake and lay out 6x5x4x3x2x1. Grease each layer with cream.

Leave in the refrigerator overnight to soak

Cake Monastic Izba (Izbushka) -Easy and Tasty

9. PRAGUE CAKE

Ingredients:

For biscuit:
6 proteins
6 yolks
150g sugar
115g flour
25g cocoa powder
40g butter

For the cream:
1 yolk
20g water
120g condensed milk
200g butter
a packet of vanilla sugar
10g cocoa
55g apricot jam

For glaze:
60g chocolate
60g butter

Preparation:
Beat the yolks with half the sugar into a fluffy, very light cream. Beat the whites until firm. Add the remaining sugar and beat until it is. Then mix the whites and yolks.

Add flour, sifted with cocoa, mix, making a spoonful movement from edge to middle, carefully, but carefully. Pour 40g of melted butter, cooled down to temperature 28-30C, along the edge, mix.

Pour the prepared mass into a greased and floured form (23 cm). Oven at 200C for half an hour. Let stand on the wire rack for at least 8 hours.

Since there were questions, I clarify: cool the baked sponge cake in the form for 5 minutes, then turn it over on the wire rack and leave for 8 or more hours in a regular room (in the kitchen). The grate is necessary so that the bottom of the biscuit does not get wet.

You've probably noticed that if you sprinkle the yolks with sugar and leave (without beating), they curl. This phenomenon is similar to how sugar acts on fruit to draw out moisture. If you mix yolks with condensed milk, the same will happen.

During the times of the general secretaries, there were wonderful pastry shops in all districts of the city. There were always cakes there and the choice was not bad, but in the 70s and 80s, you wouldn't run away to buy these beauties for an engineer salary of 120 rubles. Therefore, my mother baked the famous "Zebra" for the holidays, the cost of which was very different from the cost of store cakes. Let it be not so beautiful and without roses and nut sprinkles, but tasty.

Cakes in the USSR

In Soviet times, the recipes for all cakes and pastries were approved by the Ministry of Food Industry and contained only natural ingredients. If oil, then it was naturally of good quality. Sometimes it was possible to observe a picture in some houses, where parents did not give the whole cake roses to the children, because such an amount of butter cream simply could not be eaten. Some smeared half a rose on a bun, and it turned out to be a pretty decent delicacy.

After reading a book about tasty and healthy food, published in the 70s of the last century, you can find only 2 cakes - this is Prague and sand cake with berries. The rest of the story is about making various kinds of dough. All recipes are rather succinctly described, but even there only biscuit and shortcrust pastry and custard. It seems that at the moment when this book was published, a cake for a Soviet person was something affordable and not burdensome for a wallet.

In the 1953 book, which is still kept by some grandmothers, everything is much more interesting and the pictures are brighter and there are more recipes. But to prepare those cakes that are described there only the cakes themselves, since there is a description of the cream, but it is designed for decoration. At that time, not just a mixer, but a simple pastry bag was not sold anywhere.

And the pictures there are really wonderful, which is only the Cornucopia cake, but only a skilled pastry chef could recreate this beauty. In Soviet times, cakes were bought only for big holidays. It was possible to give it and it was considered good gift... A cake for 2 rubles 20 kopecks and a bouquet of 3 roses have already been pulled for a good amount. True, for a gift, cakes were more often bought in central confectionery shops, where they were always fresh or there was a so-called blat in a local regional kitchen factory. For this pull, it was possible to buy only fresh, today's products. On Saturday and Sunday no cakes were baked in pastry shops, meaning the cities of the union, which were far from the capital. They tried to save the cake since Friday, or they had to go to the central factory, the kitchen, which was open on weekends.

The most interesting thing is that on the days of the demonstrations - this is May 1 and November 7, not a single store was open until the end of the demonstration. And everyone was eager to buy pastries and food the day before.

The cakes in the stores were often stale, but the cakes were always fresh, and for the holidays, the assortment of any confectionery included white meringue swans and cakes with protein cream and mushrooms and berries. On ordinary days, you could only buy a puff pastry tube with protein cream for 22 kopecks, a potato cake for 17 kopecks and an eclair for 22 kopecks. The set did not include rum women, custard rings and other small pastries that did not reach 15 kopecks.

According to some reports, 142 cakes were approved in the USSR, the recipes of which were necessarily coordinated with the Ministry of Food Industry. For example, cashews had to be removed from the Kievsky cake and replaced with a cheaper option in the form of hazelnuts. True, they were also excluded from the recipe, apparently deciding that production was too expensive. Then they began to put the cheapest peanuts in the cake. And the egg cream, which was banned by the sanitary doctors, was replaced by a very heavy oil cream.

This is how the cakes were made, which, like the houses of the Khrushchev period, differed only in decorations and the presence of nuts or jam in the composition. Although the recipe is different for everyone, and most of the cakes tasted like twins.

"Bird's milk"

Bird's milk cake is a different story altogether, few of the ordinary Soviet housewives could cook this cake at home. But the main thing is not only the difficulty in preparing a persistent soufflé, but also the cost of the chocolate glaze. It was possible to get real chocolate in pieces only in the western part of the USSR and in the northern territories of the same country. The north at that time was supplied very well and it was from there that the Moscow chocolate candies, Hungarian canned cucumbers and tomatoes and of course chocolate briquettes.

It was not easy to eat this bitter chocolate, as it was hard to break and cut, it was split off from a common piece and sucked for a long time.

The recipe for the "Bird's milk" cake in accordance with GOST requires certain skills, that old dark chocolate and special forms. All this was established by the Ministry. The baking dish should be rectangular 26 cm long, 14.5 cm wide and 5 cm high. A little more or less - the dock and the logging stage.

What was needed for the cakes:

Sugar - 100 gr.
Natural butter - 100 gr.
Eggs - 2 pcs.
Flour - 140 gr.
Vanilla sugar - 0.5 tsp

For soufflé:

Proteins - 2 pcs.
Sugar - 460 gr.
Condensed milk - 100 gr.
Natural butter - 200 gr.
Agar-agar - 2 tsp without a slide
Citric acid - 0.5 tsp
Vanilla sugar - 0.5 tsp
Water - 140 ml.

For glaze:

Bitter chocolate - 75 gr.
Natural butter - 50 gr.

But now how to get agar-agar, condensed milk and chocolate for the inhabitants of the Trans-Urals becomes a question. Since if there are no acquaintances in the north, then stand for three hours in KOOPTORG and get an ill-fated can of condensed milk and 100 gr. chocolate in one hand. And the sellers remembered you very well, so there was simply no point in taking the queue twice. The whole family went for food, and even a ten-year-old child was given a strictly calculated amount for food.

If you look at the description of the recipe in the book, then it seems that there is nothing complicated in it. At the very beginning, you need to soak the agar-agar with the same 140 ml. water. Remove the condensed milk and butter from the refrigerator. And we begin to prepare the dough for the cakes. We put all the ingredients, except for the flour, in one bowl and beat until smooth. Then add the sifted flour here and beat again until smooth. The dough is ready. Now the entire volume of dough must be divided into two equal halves and first put one part in a mold covered with parchment and carefully level it.

It is necessary to bake the cakes in a preheated oven at 210 degrees for about 10 minutes. We take out the first cake and repeat all operations with the second. Since the baking time is short, during this time you can only start making the soufflé.

Condensed milk, vanilla sugar and butter must be whipped until smooth and left on the kitchen table to deal with proteins. Beat the whites with a mixer with citric acid until you get a good, standing foam. Bring the agar-agar to a boil and add sugar to it. Then cook over low heat, stirring with a spoon. Occasionally we take out the spoon and watch how the mixture stretches behind it. If you get a thin thread, then remove from heat. The syrup should cool slightly. While it cools down, we prepare the collection point for the cake, if there is no form with removable sides, then in the form in which the cake was prepared we line the bottom and sides with cling film. If the burs are removable, then just put the cake in the mold. Then we pour the agar-agar syrup into the proteins. After a certain time, the mass will become heavier and the corollas will be difficult to spin. Add condensed milk with butter to this mass and continue to torment the mixer.

Immediately after the soufflé is prepared, pour half over the prepared cake and cover everything with the second cake. Pour out the remaining soufflé and send all this splendor to the refrigerator.

At the moment, it is worth doing the icing. Melt butter and chocolate in a water bath, and pour over the frozen cake. And again in the cold. The chocolate should harden. After the whole cake has completely solidified, we take it out of the refrigerator and carefully remove the boron form or pull out the cake by the edges of the cling film. We place this delicious treat on a dish and invite the household to drink tea.

It would seem not complex recipe, but until you learn how to handle the soufflé, you will get a bunch of calluses on your hands.

Soviet cakes were quite different simple recipes but a complex manufacturing process. At confectionery factories, production went on stream and it seemed to everyone that it was not difficult to repeat this at home.

Cake that lost its nuts

Perhaps the most unpleasant thing about GOST recipes is the volume of all ingredients in grams. So to repeat the famous cakes of the Soviet period, you will have to acquire scales. If we consider the recipe for the Kievsky cake, which was taken from business trips in 3-4 pieces, then there are even eggs in grams.

What you need to make the famous cake:

Cashew nuts 145 gr.
Flour 45 gr.
Sugar 245 gr.
Chicken eggs 6 pieces
Milk 139 gr.
Natural butter 228 gr.
Vanillin
Cocoa 10 gr.
A tablespoon of cognac.

Well, as numbers, just lovely, considering that a standard pack of butter is 200 grams, and milk in grams is absolutely fun to measure. After the laughter has passed from the weight of the ingredients, it is worthwhile to start preparing a delicious cake.

You can also have some fun later on, so don't put the scales too far. First, fry the nuts a little and chop them finely. Next, mix the entire volume of flour with 37 grams of sugar, add the nuts and mix. Beat the whites into a tight foam, the weight of the proteins should be 204g, add the sugar 200g. and vanillin (wherever I looked, the weight of vanillin is not indicated in any book). Now we mix both masses - nut and protein and mix well again.

The entire mass of dough should be divided into 3 cakes. We bake each separately in an oven preheated to 170 degrees in two stages. First, 20 minutes at 170 degrees, then lower the temperature to 150 and leave it for another 1 hour and 45 minutes. So it will take more than six hours to bake three cakes alone, and then they still need to be kept at room temperature for a whole day.

Preparing the cream. 1 egg, 208g. sugar and 139 gr. mix milk and bring to a boil, stirring constantly. After boiling, keep on the stove for another 5 minutes, and then allow the resulting mass to cool. While it cools, beat the butter in homogeneous mass... Add boiled syrup, vanillin, a tablespoon of brandy to the butter and beat a little more. Then we divide the cream into two equal parts and put cocoa in one of the parts, stirring well.

We collect the cake, finally, coat the bottom two layers with white cream, and the top and sides with brown. After that, sprinkle the whole cake with nut crumbs and decorate, if after all there is still strength.

If you start preparing the Kievsky cake on Saturday morning, then by Sunday evening you can drink tea with it.

There were many cakes in the USSR, these are just two recipes from a large number of culinary products.

You can also talk about the protein-sugar feast in the form of the Polet cake, which completely disappeared from the shops of the Soviet outback at the end of the 80s during the period of summer cottages. Either there was not enough sugar in the country, or the chefs also had dachas.

Those GOSTs would be applied now, otherwise it is not clear what we eat and from what products all this is made, since only in large confectionery shops can you buy fresh cakes and cakes for fabulous money. Although if you calculate the cost of this cake, cooked on home kitchen, then it is possible that your own work will be released for such an amount.

Before the war, cake was not perceived as a dessert. In cookbooks, one could only find cake made from cookies or from cottage cheese.

The word “dessert” meant, for example, jellies, mousses, jelly, puddings, pies, pancakes and fruits - for example, apples in red wine or croutons from white bread with canned fruits.

Since the 50s, Soviet life has embraced cakes and pastries. "Napoleon", "Fairy Tale", "Abrikotin", "Cornucopia" become the main decoration of the table.

They soon became scarce, so basically they had to bake themselves or stand in line for a long time, as in this photo.

- Once at my mother's place in an old notebook with recipes, in the middle of other beautiful things, I came across such a miracle as a "tea cake" - made of sleeping tea. And so we ate.

Cake "Abrikotin" is one of the oldest and most famous cakes of the Soviet era. It was named Apricotine because apricot liqueur was used in the cake. It is sandy with delicate charlotte cream. A distinctive feature of this cake is the delicious pink icing.

With the help of a gift in the form of "Kiev cake" in the capital of the Soviet Union, then it was possible to solve many problems.

The head of the most popular ensemble "Kobza" Yevgeny Kovalenko recalls:

To get a real "Kiev" cake, it was ordered by the conductors who traveled to Kiev. By the way, many made good money on this, because they resold Kievsky at an exorbitant price - for 20 - 25 rubles.

The famous bird's milk cake was invented by Guralnik in 1974. True, the first candy "Bird's milk" appeared at the Moscow factory "Krasny Oktyabr". Vladimir Mikhailovich liked these sweets, he wanted to make a cake with the same name. He tried several recipes and finally found the best one.

- There were, of course, home versions - on gelatin or semolina, but this is so, out of despair ... it seems similar, but clearly not that! Since every housewife knew that there is some kind of secret in a real bird, some kind of secret ingredient that you just can't buy and without which, unfortunately, nothing will work out.

Now everyone knows that real "Bird's milk" needs agar-agar.

- My grandmother worked in a factory that makes the real Bird's milk. All childhood they overeat.

It is widely believed that the original recipe for the Prague cake comes from the capital of the Czech Republic of the same name. It was very time consuming and not cheap, as it included four types of butter cream made with brandy and Chartreuse and Benedictine liqueurs, and the cakes were soaked in rum. However, this cake is absent in Czech recipes. In fact, the recipe for "Prague", which was loved in the USSR, was invented by the same Guralnik. At the very beginning of his culinary career, Guralnik, being an apprentice in a restaurant, studied the art of confectionery from pastry chefs from Czechoslovakia, who regularly came to Moscow to exchange experiences. In principle, "Prague" is a variation on the theme of the Viennese Sachertorte, in the recipe of which there is no cream at all.

The most accessible and cheapest in the USSR were waffle cakes. There was no deficit in them, and they cost 50 kopecks. Not very tasty. Only from hunger ...

Another popular decoration of the festive table was the Fairy Tale cake: a biscuit in the shape of a brick was decorated on top with a cream hedgehog, a tree stump and mushrooms. Such pleasure cost 1 ruble 90 kopecks. And to this day it is produced.

"The Enchantress" - we still buy with my husband sometimes.

The Cheryomushki confectionery and bakery plant was commissioned in April 1973. In 1976, on a specialized line, the production of Russia's first long-term biscuit cake "Charodeyka" was started.

Previously, it included:

Now. A typo in the picture - "what" instead of cocoa. Or is it someone's hint that some modern cakes are very inedible to taste?)

- Enchantress !!))) I eat this cake only for the sake of the cream :) Just recently I was thinking about where to find a recipe for cream and gobble it up without a biscuit ...

In the Soviet Union, only the Prague cake could compete with the Napoleon cake in popularity. Moreover, unlike the latter, which not many housewives baked at home, "Napoleon" was a favorite homemade pastry. It is because of this popularity in our country that it is believed that the famous cake was invented in Russia.

And they even came up with a story suitable for the occasion. Allegedly, the first cake was born in 1912, to the centenary of the victory over Napoleon. The cake was baked in the shape of a square, and then cut diagonally into two triangles, which symbolized the three-cornered hat of the defeated emperor. It is quite possible that a cocked hat cake was baked for such a significant event as the centenary of victory in the Patriotic War of 1812. However, the technology and name of this dessert have existed in different countries for many, many years. For the first time, the recipe for puff pastry appeared in France back in the 17th century. The cakes made from it were called milfeuil, or a thousand layers. The French have retained this name to this day, and they breathed new life into the dish itself. Now milfeuis are cooked from both vegetables and meat.

Kremlin beauty went to the trash heap.

(I asked my husband if he ate cakes in the Kremlin canteen. He replied, never. Here are cheese cakes and mashed potatoes with raw eggs and butter - just a delicacy. I read this review about the Kremlin cake, grunted. For beauty, to surprise foreign diplomats. Note Ryazanochka77)

- As a child, I adored "Prague", but did not know that it was in short supply

In the USSR, it was impossible to bring a new cake to the domestic market without the approval of the Unified Tasting Council of the USSR Ministry of Food Industry. This body approved new recipes and decided whether the product was worthy to be on the table of the Soviet consumer. At the same time, the ingredients of the recipe were strictly monitored - deviation from them was a criminal case. Butter, real eggs, natural sugar, animal cream ...

In recent years, Soviet cake recipes have been carefully collected and published on the Internet, in magazines and books. True, some people complain that buying ingredients is sometimes more expensive than buying a good cake. And it's a pity for the products, if the cake does not work out of inexperience ...

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