Cake "Yablonka" according to GOST USSR from the movie "Vanity of vanities"

[Cake "Yablonka" GOST USSR]

Cake "Yablonka" according to GOST USSR from the movie "Vanity of vanities"

Category: Yeast bread

Ingredients
BISCUIT:
flour (sift)	90g
potato starch	60g
sugar	100g
eggs	210g
vanilla extract
baking soda	1h l.
AIR-NUT BARK:
egg white	120g
sugar	120g
cashews (or hazelnuts)	100g
SYRUP FOR WASHING:
sugar	1 st. l.
brandy (cognac)	2st. l.
water (milk)	150ml
CONFITURE:
apples	242g
lemon (zest)	8g
sugar	150g
agar-agar	0.5 tsp
PROTEIN CREAM:
sugar	314g
egg white	157g
vanilla extract
lemon acid	1 / 2h l.

Cooking method

• X / f "Vanity of vanities",
• 1979,
• USSR
• Director Alla Surikova
• A good old Soviet comedy with the participation of wonderful actors.
• The plot is always relevant. Eternal questions: fathers and children, betrayal, forgiveness, love, understanding, habit, affection ...
• The parental positions on the issue of the imminent marriage of children were very clearly depicted. Yes, subconscious desires, fears, claims, and so on have been, are and will be with every parent.
• In general, a positive comedy that has not lost its relevance.
• 
• 
• The composition of the Apple cake. Two layers of sponge cake and one layer of an air-nut semi-finished product are connected with confiture. The surface is covered with protein cream and decorated with an apple blossom pattern. The side surfaces are covered with protein cream and sprinkled with crumbs of air-nut semi-finished product.
• 
• Cake "Yablonka" GOST USSR
• Biscuit:
• Heat the oven to 200 * C. Prepare a split form D25cm. Line the bottom with baking paper and brush the sides with oil and dust with flour.
• Beat eggs at room temperature with sugar until stable peaks.
• Sift flour, starch, soda.
• Stir the flour into the beaten eggs by hand with a spatula until smooth and fluffy. The finished dough should be fluffy, well-saturated with air, evenly mixed, without lumps and have a creamy color.
• Put the biscuit dough into the mold immediately. And you can bake right away. For the first five minutes, bake the biscuit in an oven preheated to 200 * C. Then reduce the temperature to 180 * C and bake until golden brown (about 30 minutes). Willingness to check with a wooden stick. Remove the baked sponge cake immediately from the mold, first walk with a knife along the inner walls of the mold. The thickness of the biscuit is 30 ... 40 mm. The upper crust is smooth, thin, light brown in color. The crumb is porous, elastic, yellow.
• Divide horizontally into two cakes.
• Airy nut crust:
• Draw a 24cm circle on a sheet of baking paper.
• Prepare nuts in advance. Dry well in a pan and crush with a knife (not small, but not large).
• Turn on the oven at 150 * C.
• Beat the whites until foamy at low speed, and then, continuing to beat, add sugar, pouring in a thin stream. Increase turns and beat until firm peaks. Pour in the nuts, mix gently and evenly squeeze out with a pastry syringe (bag) along the contour onto the prepared sheet.
• 
• 
• Squeeze the rest of the dough next to it, it will be crushed into crumb for sprinkling the cake. Bake for 30min - 150 * C, then 10min - 125 * C, and then 1h40min - 100 * C. I baked 1 hour faster! So you need to take into account the peculiarities of your oven ... The meringue should be either white or a maximum of light-light beige, the structure is large-porous, fragile, watery, lingering.
• During baking, the crust increases in size and height and in diameter. The cake cools in the oven. The cake should lag well behind the paper.
• Blotting syrup:
• Combine boiled (room temperature) milk or water, sugar, brandy and stir.
• Confiture:
• Grate the apples in a blender with sugar, put in a saucepan with a double bottom, zest (I have small cubes) and cook for 10 minutes after boiling. Dilute agar-agar in 2 tbsp. l. water and pour into a saucepan with apples. Cook for another 5-10 minutes.
• Protein cream:
• Pour the proteins into a container suitable for a water bath. As the water boils - start whisking with sugar, vanilla powder and citric acid. Beat for 10-15 minutes. The cream is ready when the thick mass becomes heavy and funnel-shaped pits form under the corollas, while the bottom is visible.
• Assembly:
• Put the first sponge cake in the mold.
• Soak in blotting syrup.
• 
• A layer of apple jam.
• Airy nut crust.
• A layer of confiture.
• Sponge cake.
• Soak in syrup.
• Cover the surface with protein cream and decorate with a pattern in the form of an apple blossom.
• The side surfaces are covered with protein cream and sprinkled with crumbs of air-nut semi-finished product.
• 

Time for preparing:

2 hours

National cuisine

USSR; 0)

Note

This cake was sold in the eighties ... and the bottom cake was damp in almost all of the shop cakes. Then they said that the so insidious, unscrupulous Soviet confectioners adjusted the weight of the product to the required one in accordance with GOST. Well, I don’t know how anyone, but I hate dry cakes (biscuits). These wet cakes could have been eaten without tea: I came home from school, opened the refrigerator and ate a piece, I didn't even need to drink it.

[Natasha]

Natasha, wonderful cake! And the movie. His heroes are still quoted today.

Natasha, what a clever girl you are! So everything was done beautifully and conscientiously! I remember this cake!

Thank you for such positive reviews ... It tastes the same as in the store .... My least favorite cake. I just hated the fruit filling inside ... But now it is already a rarity and with what desire I prepared it, so that there was a "taste of childhood". And it succeeded!
Today, all adults had tea and remembered those times. They laughed, scolded the politicians, remembered the events ... An evening of nostalgia ...

[Tasha]

Tasha, thanks for the recipe. Please tell us how you decorated the cake. The very tenderness! Was the protein cream tinted? And the middle is yellow) feast for the eyes)

And I have a request to the moderators to change the category of this cake. What does yeast dough have to do with it?
slight remark is not GOST! I will not say that the recipe is bad. I baked a cake on it. But this is not a guest! Firstly, there is no zest in the jam. But this is not critical, but gives its own "flavor". But the recipe for an air-nut semi-finished product is no good! According to GOST, the sugar content is 2 times greater than that of protein, and not 1: 1. This is important because the quality of the meringue is completely different.
According to GOST, the cake output is about 130g.
Sugar 68g, protein 34g, nuts 29g and vanilla essence 0.8g. Another 10g of the finished semi-finished product is used for crumb. Of course, it is wiser to take a double portion for convenience of preparation. But the proportion of sugar / protein / nuts should not be changed. The meringue settles and there is no desired density. And so, the cake is delicious.



I wanted to attach a photo. Not as beautiful as the author's, but still
And then, a guest, it means a guest, and not "interpretation on the topic"

I am especially grateful for the Gost cake, thank you very much I bake them and love them very much I will be grateful for all the Gost cakes