Pies in the Soviet Union were a separate important part of cooking. It was in the USSR that bakeries where cooks prepared a variety of baked goods became widespread. Many pies that used to be ubiquitous are now impossible to find.
The
list of pies that are not relevant in the modern world includes
“
Fairy Tale”, “Apricotine” and “Nevsky”. The
popularity of these types of baked goods has waned due to the fact that there is a variety of other baked goods. However, this does not mean that these pies have any shortcomings.
If you want to bring back some of the Soviet baked goods, it is worth preparing them yourself. Let’s start with the recipe for the pie “Nevsky”.
Ingredients for pie “Nevsky”:
- flour – 370 g;
- rum essence – 4 drops;
- sugar – 170 g;
- condensed milk – 150 ml;
- vanilla sugar – 10 g;
- butter – 230 g;
- salt – a pinch;
- water – 260 ml;
- dry yeast – 5 g;
- egg – pcs.
Preparation of the pie “Nevsky”:
In the flour pour vanilla and classic sugar (90 grams), salt. Mix the bulk products and create a small depression in the middle.
In a separate bowl combine 170 ml of warm water with yeast, pour the liquid into the depression. Break the egg into the same bowl, knead the dough, gather it into a lump. Several times pull and fold the dough for 5 minutes to make it smooth and homogeneous.
Add 40 grams of warm butter to the dough, continue kneading until it is no longer sticky.
Grease the container with oil, knead the colobok in it for 20 minutes in the heat.
Then knead the dough, form the colobok and leave
it
for 40 minutes under the same conditions. After that, you need to cover a baking mold (diameter 24 cm) with parchment, place the dough there, distributing it well on the bottom. The
dough in the mold should be proofed for an hour under the foil
.
Bake the pie in the oven at 180 degrees for 35 minutes, let cool slightly in the mold. Cut the pie horizontally, into two identical crusts.
Mix 80 grams of sugar and 90 ml of water in a saucepan, on medium heat melt the grains of sand in the liquid. Do not forget to constantly stir the syrup, and after cooking, cool it down.
Beat butter to puffy peaks, introduce condensed milk into it
.
Add a couple of drops of rum essence to the cream, beat the ingredients well with a mixer
. Add 2 drops of essence to the syrup, soak the bottom cake with ⅔ of the liquid. Smear the surface with cream, cover with the second soaked cake.
The cake should be put in the refrigerator for an hour and sprinkle powdered sugar on the top.
The pastry can be prepared in the form of a large cake or small cakes.
