Cake for the New Year: 5 main Soviet recipes - video recipes at home

Remember all the 10 Soviet Christmas dishes

Legendary Soviet appetizers, salads, hot and desserts. These dishes are decorated with our New Year's table for decades. Why do not we remember these spiritual feasts and prepare the unforgettable classics?

Read more

On the "home" started a series about the life of the country late 70s "Leaving nature". Frankly, many of us are immersed in nostalgia, remembering how life was. We were at the time, and your joys. Remember the unforgettable taste of "Kiev" cake "Bird's milk" or "honey cake"? They were hunted every Soviet citizen, got on a large cronyism, standing in endless queues. Culinary expert Vladislav Spout 5 legendary cakes prepared from the Soviet Union. Classic taste plus a little bit modern decorations - join us!

Cake "Napoleon"

This "Napoleon" was virtually inaccessible to ordinary mortals. Cake sold exclusively in those places where the entrance ordinary Soviet people was ordered. For example, in the legendary cooking at the hotel "Moscow" or the restaurant "Central". What is the "Napoleon"? Divine light oil cream, subtle air puff pastry, and all this splendor and melted in the mouth. Soviet housewives God knows where got hold of the recipe cakes in the beer and passed it down from generation to generation, it was delicious, but still not the same.

I found the same recipe of the "Napoleon", a little bit of its simplified and modified, so as not to stand at the stove all day, and voila!

cake recipe "Napoleon"

What you need:

dough 4 tbsp. flour

250 g butter

1 tbsp. sour cream with fat content of 15-30%

2 eggs

Cream 3 eggs

1, 5, Art. Sahara

2-3 sachets of vanilla sugar

4 tbsp. Spoon starch (or flour) 1 L 10% fat cream

200 g butter

How to cook the cake "Napoleon":

1. For the dough flour rub with the softened butter into crumbs. Separately, mix the sour cream with the eggs and add to the flour mixture. Knead a soft dough.

   divided into 7 equal portions and put into the fridge for 2 hr.

2. Preheat oven to 200 ° C. Korzhi roll on floured surface to a very fine state.

   Prick with a fork and bake for 5-7 minutes until browning.

3. For the cream Beat eggs with sugar and vanilla sugar, then add the cream and starch.

   Put on a very low heat and cook, stirring with a whisk vigorously, until thickened, 5-7 minutes. Cool and blend with softened butter.

   
4. Korzh cut around the edges (cutting chop hands), fluff cream, sprinkle with chopped top of shortcakes. Leave at room temperature for 1 h, then put into the refrigerator for 7-8 hours.
5. Before serving the cake "Napoleon" cut into squares. I decided to further decorate each piece of the beautiful ribbon and personal wishes, written by hand.

Cake "Bird's milk"

This grand cake invented in the legendary pastry shop at the restaurant "Prague" on the Arbat in 1980. It seemed that nothing is easier than to bake at home plain souffle. But no! Moscow confectioners secret was that soft, fluffy, airy structure Cake "Bird's milk" comes from the overseas ingredient, agar-agar. To get it was not possible, therefore, could only chase the large deficit.

Today buy agar-agar is not much of a problem, but not everyone has time to search an unfamiliar ingredient, and then explore and experiment. I offer more affordable prescription with gelatin: I assure you that if you follow the recipe, you'll get the most - the most gentle "Bird's milk". cake recipe "Bird's milk"

What you need:

Sponge 100 g of butter

100 g of sugar

1 h. Spoon of vanilla sugar

2 eggs

1 tbsp. flour

Souffle: 25 g gelatin

140 ml water

200 g butter

100g condensed milk

1 h. Spoon of vanilla sugar

450 g of sugar

2 protein

pinch citric acid

Icing 100 g of chocolate

50 g butter

coconut, cranberry and rosemary - for decoration

How to cook the cake "Bird's milk":

1. Preheat oven to 200 ° C.
2. For the biscuit Beat butter with sugar and vanilla sugar for 4-5 minutes, then add one egg, beating well after each. At the end enter the flour and whisk still time.

   Bake 2 thin cake square or rectangular shape.

   

   baking time of 10-15 minutes. Cool on a wire rack.

3. In souffle gelatin soaked in 70 ml of cold water, following the instructions on the package.

   Oil Beat with condensed milk and vanilla sugar until fluffy, 3-4 minutes.

   

   Boil the syrup of sugar and remaining water (ready to easily identify spoon - dip it in syrup and immediately reach for when the syrup will last thread though, so he's ready).

4. Proteins whip with citric acid to increase the volume and density. Without turning off the mixer, enter a very thin stream of hot syrup.

   Continue to beat until the increase in volume. Enter whipped butter. At the end, add gelatin.

   
5. At the bottom of the split mold lay cake, souffle pour half, cover the second Korzh and put the remaining souffle. Remove the cold for 2-3 hours.
6. For the glaze melt chocolate in the microwave or in a water bath, add the butter and mix thoroughly. Pour cake icing and remove the cold for another 30 minutes.

   If desired, decorate the coconut, cranberries and rosemary.

   
7. Cake "Bird's milk" is ready! Star confectioner Alexander Seleznev taught athlete and TV presenter Anastasia Myskina prepare legendary Cake "Bird's milk" - see video!

Cake "Honey pie"

The classic "honey cake" can be bought in the long cronyism at the famous patisserie next to the Moscow Conservatory. The people there were a great variety of recipes, "honey cake", but none of them was similar to the one the real cake.

I managed to get the old recipe: 6 lush honey cakes and sour cream and butter cream - a classic of the genre. Few modern décor plus two secret ingredient, and a luxurious old new "Honey pie" will give you a range of rave reviews, not only those who managed to taste this cake in the USSR, but also those who were born in a completely different time.

cake recipe "honey cake"

What you need:

dough 2 eggs

1 tbsp. Sahara

pinch clove, cinnamon and nutmeg (secret ingredient № 1)

3 tbsp. honey spoon

3 tbsp. flour

2 hours. The soda spoon (no slides!)

1 tbsp. vinegar

Cream 1 tbsp. cream fat content of not less than 20%

1 tbsp. Sahara

1 egg

1 tbsp. teaspoon rum or brandy (secret ingredient № 2)

200 g butter

Decoration:

gingerbread, tangerines, cinnamon sticks, star anise - optional

How to cook the cake "Honey pie":

1. For the dough in a bowl mix the eggs and sugar.

   Put in a water bath, add the spices. Cook 3-5 minutes, stirring constantly, until the mixture brighten. Add honey and knead well.

2. stirring constantly, add 1 cup flour, then pour the baking soda and one cup of flour.

   Now add the vinegar and mix (dough will become porous) and the last cup of flour. Knead the dough and to remove from the water bath. Allow to cool for 5-10 minutes. Meanwhile, heat oven to 180 ° C.

3. Divide the dough into 6 equal pieces.

   is rolled on the surface sprinkled with flour into thin round cakes, prick with a fork and bake for 5-7 minutes until golden brown.

4. For the cream in a saucepan combine the egg, sugar and sour cream. Put in a water bath, and a good warm, not boiling.

   Remove from heat, cool slightly (about 10-15 minutes).

5. In the chilled mass add sour cream the softened butter, alcohol and beat well.
6. In order to cakes were round and same, cut out a circle of parchment, put the stencil over the dough, and then align the edge of each cake. Trim grind into crumbs.
7. Fluff cakes with cream, sprinkle the top of the baby, the sides optional decorate ginger biscuits and put into the refrigerator for 6-8 hours.

   Before serving, decorate the cake "Honey pie" mandarin and spices.

Cake "Kiev"

Another legendary Soviet cake that needs no special introduction. Sweet tooth with the Soviet Union came to Kiev to get this precious deficit. "Kiev" was sold in a single confectionery on Khreshchatyk, and one who was able to enjoy this masterpiece can be proud to be called a true foodie.

The unique recipe of this cake is still a sealed book, but I could still get it. Meet the same cake "Kiev"!

cake recipe "KIEV"

What you need:

Dough: 150 g of roasted cashew (no cashews, hazelnuts or peanuts take)

1 tbsp. Sahara

1 packet of vanilla sugar 45 g flour

4 protein room temperature

Cream 4 egg yolks

200 g of sugar

1 packet of vanilla sugar

0, 5, Art. milk

200 g butter

1-2 hours. Spoon cognac

1 tbsp. spoon of cocoa powder

a handful of cashews, hazelnuts or peanuts - for dusting

How to cook the cake "Kiev":

1. An oven heated to 160 ° C.
2. For the dough nuts chips chop up large state.

   Mix with 3/4 cup sugar, vanilla sugar and flour.

   
3. Protein whisk in a solid foam, then add the remaining sugar and beat for 10-15 minutes until sugar is dissolved.
4. Pour nut-flour mixture and gently mixing spatula from the bottom-up, knead the dough.

   Bake biscuit 2 in releasable form 21-22 cm in diameter whose bottom lay parchment baking 60-90 minutes. Be careful not to burnt! You can open up the oven for reliability.

5. For the cream Mix egg yolks with the sugar, vanilla sugar and milk, put on a very low heat. Stirring constantly, cook for 5-7 minutes until slightly thickened. Remove from heat and cool. Beat butter 1-2 minutes and without turning off the mixer, pouring a thin stream of chilled yolk mass. Beat until fluffy. At the end, add the brandy.

   A half cream mixed with cocoa powder.

6. Korzh fluff cream light, top and sides - chocolate. Boca melkodroblenymi sprinkle with nuts. I additionally decorated cake with colorful flowers and petals, but this is optional.

   Put the cake in the refrigerator - preferably overnight.

Cake "Prague"

This cake of all time, came up with Vladimir Gural'nik - an outstanding chef, Head pastry shop of the same name of a Moscow restaurant. It is believed that the "Prague" - a variation on the world famous Viennese cake "Sacher". However, according to our diplomats and single lucky visited "over the hill" Soviet "Prague" in no way inferior to the Austrian original, and even surpass it. For me it was the easiest to prepare the cake (which is important in the New Year's Eve): it is necessary to bake only one cake, cut it and fill the cream, following the classic recipe. I recommend to give the cake a festive look: improvise on the theme of Christmas trees with toys using the cream and candy topping. However, the traditional version of the glossy surface of the chocolate will be no less spectacular.

Recipe Cake "Prague"

What you need:

biscuit 150 g sugar

6 eggs

115 g flour

40 g butter

25g cocoa powder

Cream 1 egg yolk

1 tbsp. water spoon

1 packet of vanilla sugar

120g condensed milk

200 g butter

1 tbsp. spoon of cocoa powder

50 g of lemon or orange jelly (marmalade)

Icing 100 g of chocolate

50 g of an oil

Decoration: Green dye and confectionery sprinkling - optional

How to cook the cake "Prague":

1. Heat oven to 200 ° C.
2. For biscuit separate the whites from the yolks. Beat the egg yolks with half the sugar in a viscous cream.
3. Separately, whip the whites with the remaining sugar in a solid foam.
4. Carefully mix the two masses spatula from the bottom-up, add the flour and mix.

   The end introduce the melted butter, previously it cool to room temperature and then cocoa.

   

   Bake for 35-40 minutes in a split form with a diameter of 20-23 cm. Cool and cut into 2-3 pieces.

5. For the cream in a saucepan mix the egg yolk, water, vanilla sugar and condensed milk, put on a slow fire. Cook for 5-7 minutes, stirring constantly with a whisk, until thickened. Cool.
6. Butter whip for 1-2 minutes.

   Next, a thin stream to enter into a cream and has whip again. At the end, add the cocoa.

   
7. Biscuits fluff cream (do not use all the cream part, we need to decorate - if you are going to decorate the "Prague" option), the top pour melted marmalade (put in the microwave for 20-30 seconds) and put into the refrigerator for 30-60 minutes.
8. For the glaze melt chocolate in the microwave or in a water bath, add the butter and mix thoroughly. Pour cake icing and again put the cold for 30-60 minutes.
9. To decorate Mix remaining cream with a green dye (purchase or spinach juice, parsley).

   cut cake, decorate each piece of green cream and sprinkles, mimicking the Christmas tree.