Confectionery art in the CIS countries and Russia is often based on Soviet desserts known to many. This is truly part of the history and culture of the post-Soviet countries. Many cakes remain relevant even now.
The most recognizable cake for a Soviet person was “Medovik”. It was sold in many pastry shops, it was quite rare compared to other desserts in short supply.
Also a large number of people can remember the cake “Kievsky”. Its unusual texture and flavor stood out against the background of other desserts
.There was also a famous cake “Bird’s milk”. This dessert has a Soviet patent, which is relevant to confectioners around the world.
Let’s tell you about one of the less popular cakes from the Soviet past
Ingredients:
- eggs – 4 pcs;
- sugar – 200 g;
- salt – a pinch;
- butter – 100 g;
- leavening agent – 20 g;
- honey – 2 tbsp;
- vanillin;
- flour – 600 g;
Ingredients for the cream:
- condensed milk – 400 g;
- milk – 600 ml;
- cornstarch – 100 g;
- butter – 200 g;
- vanillin.
Preparation of the cake “Madonna”:
For the cream in a saucepan, mix condensed milk with milk and cornstarch. You can replace the starch with 5 tablespoons of flour.
Mix the components and cook until thickened 3-4 minutes, stirring constantly. Pour vanillin into the ready custard base, add butter and
beat the cream with a mixer for a couple of minutes. Leave the cream under cling film in the refrigerator.
For the cakes, beat eggs with sugar for 3 minutes until puffy, add honey and melted butter. Mix the ingredients, pour in the flour, baking powder and vanillin
. You can replace the vanillin with vanilla sugar and the baking powder with a teaspoon of baking soda and vinegar. Knead elastic and not sticky dough, divide it into 5 parts.
One part should be smaller than the other 4. We form koloboks, each roll out with our hands into a layer with a diameter of 20-22 cm, depending on the diameter of the pastry ring.
You can bake the cakes in the ring, so that then do not level them. Bake the crusts for 10 minutes at 180 degrees C.
Grease each crust with cream, assemble the cake. Cream the sides and top. Crumble
the small cake into crumbs
and
decorate the sides of the cake with it.
Leave the cake to soak for a couple of hours at room temperature, decorate with walnuts as desired.
