Spartacus cake

Spartacus cake

Category: Confectionery

Ingredients
butter	100gr
Sahara	1 glass
honey	2 tablespoons
eggs	2 pcs
quicklime soda	1.5 teaspoon
flour	3-3.5 cups
baking powder	1 teaspoon
cocoa	4 tablespoons and

Cooking method

• Mix butter, sugar, honey and place in a water bath. Heat until most of the butter and honey are melted. Along the way, let me remind you that when organizing a water bath, it is important that the bowl with the ingredients completely covers the container with water (water vapor should not condense in the bowl), and the boiling water does not touch the walls and bottom of the bowl. Beat in eggs, stir and heat until a homogeneous mixture is formed and the sugar is completely dissolved. Add baking soda, stir. The mixture must be warmed up until the end of this process (approximately 5-7 minutes after adding the soda).
  
• Remove bowl from heat.
  
• Sift 2 cups flour, baking powder and cocoa powder into a separate container. Stir. Gradually adding the flour mixture to a bowl of butter and honey, knead a dough that will practically not stick to your hands. At the end of the batch, some stickiness will remain and this is normal. It will go away after the dough has stood in the refrigerator. If the prepared flour mixture is not enough for kneading the dough, just add flour (without cocoa and baking powder).
  
• Put the kneaded dough in the refrigerator for 30 - 40 minutes, or longer.
  
• Divide the dough into 8 equal portions. Roll each part thinly. For convenience, I rolled out the dough directly on baking paper. If the dough sticks to the rolling pin during rolling, grease it with vegetable oil. Bake in an oven preheated to 180 ° C for 8-10 minutes until golden brown.
  
• Cream made sour cream
  

Note

I downloaded this recipe somewhere from the Internet, I don’t even remember exactly where, but I’m very pleased with it

And I love this cake! Among my friends there are many fussy people who do not like honey lovers, and recently I began to notice some kind of general denial of honey cakes and biscuits, but in Spartak no one can recognize the honey cake honey sharpens the taste of cocoa and gives such an incomparable aroma , that already kneading the dough, I want to start eating it raw !!!! But instead of cocoa, I put Nesquik instant chocolate and make a mixed custard and whipped cream - it turned out to be a good combination!


these are examples of using this cake! Try it, you won't regret it!

[valvery]

valvery, and what recipe do you use for the dough?

For the same, I only add cocoa to the egg-honey-butter mass and boil it for a few minutes so that the cocoa is well dissolved and then the flour. So the differences are minor.

Not the worst version of the cake that I have come across. But I hesitated with him
The dough is kind of like plasticine, but it's difficult to roll out. I think if the rolling pin was marble and oiled, it would be of use, but with my wooden one it would be quite an ambush. And yes, only roll out on baking paper. Because it is not possible for me to roll out and transfer the cakes. They are torn.
The cream was made from sour cream with sugar, but for the amount of dough from this recipe, one packet of sour cream (400g) was not enough. It is all absorbed into the cakes and the cake will turn out to be a little dry. In my opinion, the cream should be one and a half times, or even two more.

I have never had any problems with the cakes, I often bake it. Maybe add a little flour for ease of kneading and rolling, I roll it right on the table, with a rolling pin made of wood
Well, I just make my own cream, I really like it when such cakes are in contrast with white cream. I cook a custard (the recipe is still from my mother) and mix it with whipped cream.It seemed to me that sour cream simplifies it, cakes of noble taste are necessary and the cream matches them. Well, I also increased the amount of cream, they like me to have a lot of cream and I do this in almost all recipes

There was a chance to bake this cake, very tasty, we almost fought with a small one for scraps, and when they left from the birthday they brought him to, the guy buzzed to me all the way that he was waiting for a totika, and we left so early, promised to repeat at home
I did everything as per the recipe, even Olya explained that you don't need to knead tightly at first, at first it will be soft and will stick a little, and when it stands in the cold it grasps, I rolled it out on flour and folded it on paper, I was afraid to bake it, because I wouldn't understand the color when it's ready, dark initially * JOKINGLY * And if you print on paper, then just pull out and immediately turn over and remove the paper, otherwise it sticks. I liked it very much, I will repeat it, I did it with coated mastic and a small bouquet turned out to weigh 2.3 kg
How to get a picture of a cut, I will immediately add it for a report

There is one more subtlety in this cake ... the cakes should be soooooooooooooooooooooo! And so that the dough is not tanned, it is kept on a steam bath, or just warm, so it is easier to roll out (y) The cake after baking should be well 2-3 mm, then this is THAT real Spartacus ... alas, I have one time with him not necessary: ​​pardon: sometimes thicker than the cake, though no one really complains

The cake is really delicious

And this is my "SPARTAK" cream I am making, it was basically the same in the recipe, only I doubled the portion, and decorated it with "WET WITHOUT" from the top

For the cream:
Condensed milk - 1 can (about 400 g in a can)
Milk - 250 ml
Eggs - 2 pieces
Flour - 4 tablespoons
Butter - 400 g

For the cream, take condensed milk, add the amount of milk required by the recipe, and an egg. Stir until smooth. Stir in the flour very carefully, stirring constantly. Stir the resulting mixture well so that not a single flour lump remains. If necessary, strain if the lumps cannot be removed. Put on low heat and, with constant stirring and gentle heating, bring the mixture until thick. Start warming up with minimal heat. As the mixture warms up, gradually increase the heat. Don't bring it to a boil! Remove from heat and let cool to room temperature.
Beat the softened butter (room temperature) with a mixer until fluffy. Without stopping whipping, add the custard base in small portions. Add each subsequent portion of the brew only after the previously added one has completely mixed in.
For the glaze, I took a 150 gram chocolate bar, heated it in a water bath, added 50 ml of cream and 100 g of butter)

I'll bring in my own 5 kopecks. My proportions on the cakes are a little different, but the meaning remains the same.
Butter (margarine) 50 g
Sugar 80 g
Egg 1 pc
Honey 2 tbsp. l.
Cocoa 3-4 tbsp l.
Soda 1.5 tsp
Baking powder 1 tsp
Flour 400 g
I make manna-oil cream for these cakes. I cook semolina porridge with 500 ml of milk and 4 tbsp. l. decoys. cool down. Beat 250 g butter and 250 g sugar. powder, and add semolina porridge by a tablespoon, it is desirable that the porridge is free of lumps, since you will have to grind the cream through a sieve. Although I always grind. he is much better then. I have a client who only orders it. With this amount of products, a cake weighs about 1700g is obtained, this is without icing, just cream and cakes.

[8belochka]

Good day!8belochka made Spartak according to your prescription. It turned out to be very airy and very soft. In my opinion, even too much) In this regard, doubts arose whether I was doing the right thing. Can you please tell me what it should be? and did I add 3 cups of 200 ml flour correctly when kneading?

8belochka, thanks for the interesting recipe! Very appetizing!
I went to read what kind of cake it was and was fascinated by the pictures.

Girls, you describe it so delicious that my cake suddenly became the first in line to be prepared.
Here are just the cream left to decide.

Morkovochka, and what was the cream and how much? This also affects the softness of the cakes.
Maybe the flour was not enough? The author has 3-3.5 glasses of flour.

I will say from my BIG experience with this cake. Better when the biscuits are thinner, I have them with a swing of 1-1.5 mm. When baked, then somewhere 3 mm. And he should be soaked for at least a day, but this is with my cream, I wrote the proportions above. It tastes much better then.

Girls, thanks for the feedback. Sour cream. I rolled the cakes thinly.
Here is my question about the structure of the cakes themselves:
1. One cake was baked for about 4 minutes. Tried it longer - it burns. And you?
2. When the cake cools down, it becomes very hard (like a honey cake). Right?
3. The cake itself is quite porous (much denser than that of mendovik)
From these observations, doubts arose - maybe there is more flour? When rolling, the dough is plastic. but not tight. Something like that.....

I bake for about 7-8 minutes and does not burn at all, the oven is electric, t-ra 180. Yes, the cakes are really hard. I don’t report flour, because when rolling it is better to add it, well, it’s easier to roll then.

[geisika]

geisika thanks for the answer) I will try again)

quick, delicious cake, thanks for the recipe!

UmmKhalil, what a handsome man you have, just a miracle!

Era, thanks

8belochka, you wrote "sour cream" according to the recipe. Is it sour cream with sugar? How much sour cream do you take?
Guzel, what kind of cream do you have? How much cream did the cake go?

The cream was made from sour cream with sugar, but for the amount of dough from this recipe, one packet of sour cream (400g) was not enough. It is all absorbed into the cakes and the cake will turn out to be a little dry. In my opinion, the cream should be one and a half times, or even two more.

Oh, I read it again and found how much sour cream I needed.
Ru, thanks!

Girls, tell me, please, do you need to soak the cakes with syrup before smearing with cream?

Her, they will be soaked in cream!

[inucya]

Her, they will be soaked in cream!

inucya, thank you very much!

Yesterday I made this wonderful cake (double portion), but today it is gone, we ate it. I rolled the cakes very thinly, I made custard cream with cream, I found the recipe on some website (I don't remember which one anymore) it was called "Plombirny". I agree with Valvery, sour cream with sugar as a cream will forgive this cake too much. I also added almonds, well, we don't eat cakes without nuts, by the way, it turned out well! I will do more, very tasty! Thanks to the author for the recipe !!!

I've been looking at this cake for a long time. Last week there was a time - I baked a reserve of cakes for the "winter" honey and for the company of Spartak. How long can its cakes be stored in a bag?

I've been looking at this cake for a long time. Last week there was a time - I baked a reserve of cakes for the "winter" honey and for the company of Spartak. How long can its cakes be stored in a bag?

I had five days. I wrapped it in parchment, and also laid it between the cakes, just in case. Maybe they can be stored longer, I don't know.

So I will have an experiment. Five days are already definitely lying, I planned to smear it with cream on NG.

Girls, can anyone tell me the weight of clean cakes from a portion? And what diameter and height do you make cakes? I will be doubly grateful for information on rectangular sizes

Girls, can anyone tell me the weight of clean cakes from a portion? And what diameter and height do you make cakes? I will be doubly grateful for information on rectangular sizes

Vika didn't bake rectangular cakes, I had cakes of a different shape. I baked it twice (in a row), and both times I made a double portion. According to my rough calculations, a portion of cakes is somewhere around 800g. Now I will try to calculate the second (to be sure).

My "Spartak" for the New Year. Double portion here, 15cm high. , diameter 23cm. The cake is delicious, we love it very much! We will do more!

I calculated the second cake (barrel), it turns out that I had a portion of cakes of 925g, this is a more accurate calculation (I weighed everything: cream, ganache, mastic), so it turned out more precisely. And the next time, when I bake this cake, I'll also weigh the cakes, so that I know for sure, it became the most interesting.

Here is my Spartacus:

I did it on NG. Delicious, fatty, juicy!
I baked the cakes 15-20 days before the holiday, put them in a bag. I pulled out on the 30th - such oak ones. I was reinsured, I leaked a little of them with caramel sauce, and only then with cream (sour cream custard). During the day everything was soaked perfectly! On January 1, I froze myself a piece to try, and today I tasted it. The frost was perfectly tolerated !!!
well, measurements, suddenly who will come in handy
Cakes - 815g
sour cream custard 2 portions - 1250g
caramel sauce - 176g
Total: 2214g (this is without scraps)

[Altsena]

.... I baked it twice (in a row), and both times did a double portion. According to my rough calculations, a portion of cakes is somewhere around 800g. Now I will try to calculate the second (to be sure).

Thank you! You can't say it, it seems that the cakes are light. I really am, according to honey.
Altsena, and sour cream custard soaks the cake as well as just sour cream? I read that this cream looks like an ice cream. It turns out that there is no sourness in it? Did you have one portion of the dough too?

No, "just sour cream" will saturate the cake better. And the custard should be allowed to brew, then it's a bomb! At a time when the sour cream all penetrated into the cakes / spreads, the custard keeps itself in shape I sometimes coat the cakes from the honey cake with caramel sauce, but as I wrote already - rather, for insurance that it will not saturate, or maybe more from the fact that I love wet ... Although I did it just with custard - I impregnated it perfectly too.
I won't say for the sourness now, I have tried so much today that everything in me got confused.It's probably, and it still depends on sour cream ...
Yes, I did one serving of cakes.

Girls, baked. 1.5 servings. And she weighed everything, as always, hoped for memory and in vain ... But it seems like somewhere around 1.2 kg.
In general, I tried the cake 2 hours after assembly. Already had enough time to soak. Slightly disappointed. But there is no time to bake. And I have no strength, I am sick. A few hours later, I level the cake, mastic. The next day, the cake goes to visit. And there are rave reviews !!! The cake was infused, soaked even more (well, I had no doubts here) and revealed all its taste! There was even a cognac note, although it was not there. Nobody recognized the honeyman, just like me. To the taste of one of those present, this cake is cooler than a honey cake. For the sake of objectivity, I note that I personally like the honey cake more. We decided that we will bake some more.
Sour cream cream + boiled condensed milk. I don't like honey cakes with custard, so I settled on sour cream. I'm thinking of trying some more with cream ...
Thanks for the recipe

[Victoria]

Victoria, and the taste is chocolate or not? And then a client just now presses me with flavors every day, but absolutely does not want chocolate in any form. (She doesn't know what she wants at all)

[VictoriaCam]

I would not say that there is a taste of chocolate, there is a taste of chocolate in truffle, and here is a little cocoa, my sister doesn’t really like shockcorts, but this one loves for a sweet soul.
VictoriaCam, so you are convinced that this cake takes time to open up.

Well, is this "a little cocoa" felt or not?

Ilona, ​​with such sensitive receptors, you will feel this "a little" and distinguish.

This is not me. This is my client. Easier to send than to feed

My cocoa recipe says 3-4 tbsp. spoons. I put 4, so you put 3, and maybe not dark cocoa, but lighter, at least we have this for sure. Look at yourself. Again, I repeat that my sister does not like chocolate cakes, and this one always does, which means that she knows something)))))

Oh, Ilona, ​​puzzled
Good Lord, she never made up her mind on the choice, read your question in the ambulance, I thought they had already decided.You wrote that it was not chocolate and not coconut. I didn't understand why the girls started offering cocoa-based cakes
Listen, well, I would not dare to offer a Spartak to such a "non-chocolate" girl. I also proceeded at the rate of 4 tablespoons per serving, but not full, and it was chocolate for me. Well, that is, cocoa is felt without a doubt. Although Olya may be right, the client will be pleasantly surprised. However, it is obviously chocolatey. Despite the fact that I am now sick and have problems with the sense of smell. Although maybe for the same reason I didn’t spot honey there.

Elon, the taste of honey is hidden behind the taste of chocolate, but the chocolate taste is felt very sharply. So, don't risk it.

Thank you girls! I went further to guess the crossword puzzle. In general, I will be glad if she changes her mind about ordering a cake, because they will also change my stove for the weekend. Finally, my oven on a linen rubber band, which has served faithfully since 1980, will retire. (oh, I almost waited for the next Olympiad in Russia) My daughter is doing repairs at her place and her stove with an electric oven will go to me. Of course I'm glad because mine should still be photographed as a rarity and write a surprised inscription "And these cakes were baked in it?" But ... but you also need to get used to the new one. Moreover, I have never had experience with an electric oven.

Ilona, ​​does a client order a cake machine for a child? Or personally your beloved? And then there is so much fuss, and the kids may not even care about her show off with the filling. p. from. Make her green with halva!

Irin, she orders a pink cadelac in the style of the 60s for her husband. It’s not easy for me with my dislike for technique in cakes. Ahahah) With halva! )) As if she didn’t try it)) But if she doesn’t like it (like me, I feel solid sunflower oil there and nothing can interrupt it), then she’ll hide me later) I’m not glad that it’s not I was able to somehow leave the order (and the money is needed, and the client is a friend of my regular client, a good one that I don't want to lose).

I also make this cake. He is one of my favorites. I advise you to try everything)