Pie "Nevsky"

[Dough:]

Pie "Nevsky"

Category: Bakery products

Ingredients
Dough:
Wheat flour	450 g
Eggs	2 pcs.
Milk	3/4 Art.
Butter	50 g
Margarine	50 g
Sugar	1/2 tbsp.
Salt	1/2 tsp
yeast	2.5 tsp
Cream:
Cream for the sauce (22%)	1 tbsp. 250 ml
Sugar	1 tbsp. 250 ml
Milk	1 tbsp. 250 ml
Potato starch	1.5 tbsp. l.
Corn starch	1.5 tbsp. l.
Butter	200 g
Vanilla sugar	1 pack

Cooking method

• Dough:
• I baked it according to my own recipe.
• Today I thought and thought for a long time and made up my mind.
• Put everything in the bread maker in the order recommended by the manufacturer. Melt butter and margarine beforehand.
• Put the HP in the "Main dough" mode.
• After another she gave 1 hour to stand in a baking dish.
• Baked at 160-170 gr, periodically sprinkling water from a spray bottle inside the oven.
• When I pulled it out of the oven, I held it a little under a towel so that it would not harden.
• I will saturate and smear with cream tomorrow, as it should be according to the recipe for rum-babes.
• And so the taste of the roll turned out to be very similar to the muffin of the Nevsky pie. I'm glad.
• So far, this is the basis without decoration
• 
• Cream:
• Mix cream with sugar and 0.5 tbsp. milk.
• Bring to a boil and dissolve sugar in a steam bath.
• In the remaining 0.5 tbsp of milk, dilute the starches mixture so that there are no lumps.
• Pour the starchy mixture into the boiled cream in a thin stream and cook until a GOOD thickening, it should pour from a spoon, but like stringy honey.
• Cool the mixture completely. When cooled, it will become even thicker.
• Beat butter at room temperature with a mixer - soft, but not spreading.
• Gradually, add the brewed creamy mixture to it in a tablespoon and beat well after each portion.
• Mix vanillin into the finished cream.

Note

The cream, KMK, I managed to implement here the other day, experimented, experimented with different recipes and as a result, to my joy, I got a creamy custard that almost tasted like a good factory classic of the genre for eclairs, Napoleon.
I've already tasted it - it's very tasty. Keeps shape well. It is deposited with a syringe remarkably. And in the refrigerator it freezes well.
And it will also perfectly fit into the Nevsky pie.
I only have a hitch with the dough.

[Anastasia.]

I baked. I made the dough as for Rumova Baba https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4499.0... Cut into three biscuits. The impregnation is the same as for Baba Rum, only a little less (75g sugar, 150g water, 2 tablespoons of martini). Prescription cream Anastasia.... Powdered sugar on top. It looks very tasty. I put it in the refrigerator to solidify completely.

p.s. Carefully with the cream. Relatives try to grind him while cooling down (without oil). It goes worse with butter, greasy, it just doesn't fit.

[Anastasia.]

I baked. I made the dough as for Rumova Baba https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4499.0... Cut into three biscuits. The impregnation is the same as for Baba Rum, only a little less (75g sugar, 150g water, 2 tablespoons of martini). Prescription cream Anastasia.... Powdered sugar on top. It looks very tasty. I put it in the refrigerator to solidify completely.

p.s. Carefully with the cream. Relatives try to grind him while cooling down (without oil). It goes worse with butter, greasy, it just doesn't fit.

Bubu, honey tell me, can you still replace cornstarch with potato? And cream - milk?
What delicious food, no strength. Children are already demanding, one of the younger ones ran to get the mixer)))

I replaced corn starch with potato starch, bought 10% cream. I used one and a half glasses of cream, and half a glass of milk. I think that cream can be replaced with milk. I will advise you to take the oil that is oak in the refrigerator, then the cream will harden better.The impregnation need not be reduced, there is no feeling that the cake is wet. The taste is very similar to Nevsky. The cream has not yet frozen, I had to get dirty, but I have it.

And I baked the dough according to my recipe - today I thought and thought for a long time and came up with such a composition
yeast 2.5 tsp
flour 450g
eggs 2 pcs
3/4 cup milk
1/2 cup sugar
salt 1/2 tsp
oil drain 50g
margarine 50 gr

Place everything in the bread maker in the order recommended by the manufacturer. Melt butter and margarine beforehand. Put HP in the Basic dough mode. After that she gave an hour to stand in a baking dish. Baked at 160-170 grams, periodically sprinkling water from a spray bottle inside the oven. When I pulled out the finished one from the oven, I held it a little under a towel so that it would not harden.
I will saturate and smear with cream tomorrow, as it should be according to the recipe for rum-babes.
And so the taste of the roll turned out to be very similar to the muffin of the Nevsky pie. I'm glad.
So far, this is the basis without decoration

[Pie "Nevsky"]

I found this recipe on the Internet:

Pie "Nevsky"

Flour Z69; granulated sugar 94; margarine 81, melange 60; yeast 17; salt 1; water 170; vanilla powder 15; blotting syrup 170; creamy cream 160; icing sugar for sprinkling 15. Yield 1000 (weight of baked cake 655 g)

The finished yeast dough, prepared by the sponge method, is divided into pieces, given a round shape by rolling and placed on greased sheets or in round forms. After 40 - 45 minutes of proofing, the products are baked at a temperature of 160 - 180 'C for 40 - 60 minutes. The cooled semi-finished product is cut horizontally into two layers, which are soaked with syrup, smeared with cream and connected. Sprinkle the surface with icing sugar.

[Pie "Nevsky"]

I found this recipe on the Internet:

Pie "Nevsky"

This is the only recipe that I also managed to find on the internet, and yesterday I tried to bake a cake using it, alas, I personally did not succeed, it turned out some kind of stone, immediately after cooling down. I threw it away yesterday. Then I opened the topic with a question about this cake.

I replaced corn starch with potato starch, bought 10% cream. I used one and a half glasses of cream, and half a glass of milk. I think milk can be substituted for cream. I will advise you to take the oil that is oak in the refrigerator, then the cream will harden better. The impregnation need not be reduced, there is no feeling that the cake is wet. The taste is very similar to Nevsky. The cream has not yet frozen, I had to get dirty, but I have it.

Thanks for the consultation! We will find the cream, but there is definitely no cornstarch at home.
And what non-alcoholic can replace martini in impregnation? Can you just make sugar syrup?

I seem to have found ...
🔗] https://Mcooker-enn.tomathouse.com/s-image/547/topic8709.html

🔗

🔗

Agnes, of course you can.
Husband's verdict, more impregnation is needed. In general, delicious.

Yesterday night after work I tried again. It is certainly delicious, but still not Nevsky, something is not right. I will have to experiment more. My cream turned out to be soft, I really sin on oil. And it also turns out to be very large and very satisfying, you don't eat much. He fit into a standard cake bowl exactly in diameter, but the lid did not close, very high. So if there are not many eaters, I advise you to halve the portion.

Yesterday night after work I tried again. It is certainly delicious, but still not Nevsky, something is not right. It will be necessary to experiment more. My cream turned out to be soft, I really sin on oil.

So, I think that on Nevsky that dough from a quick rum-baba is not quite suitable. Today I will try my own in the collection-KMK-it is almost what I need.
A softish cream can turn out not from oil, but from the fact that the starchy mixture was not kept to the desired consistency - when it cools, it should generally become very thick - the spoon should stand in it. Today I will do, I will try to photograph everything as it turns out step by step.Why do I say so, I take the butter in general, soft, in "Kopeyka" now it is sold under the name Vologda-very good for butters, no matter how much you keep it in the fridge, it still does not freeze and the cream with it I get great. You can turn the bowl of cream over, but it does not flow out and then sets well in the refrigerator. In general, I'll post the pictures today.

And I impregnated with this recipe
sugar 0.5 cups
2/3 cup water
cognac or rum 1-2 tbsp. spoons
dessert wine 1-2 tbsp. spoons (Cahors)

Mix sugar with water. Bring to a boil and simmer for 3 minutes over low heat. Cool to 30 gr. C and then introduce alcohol. It is possible without Cahors, with one cognac or rum

Here is, as promised, a photo of the cream at different stages:
1.on a water bath, it is still pouring in a trickle, but viscous (today I looked specifically, how much I kept it in a water bath, in general it turned out until I saw that it did not want to thicken anymore, that is, the starch was completely brewed - 3-4 minutes have passed exactly on medium heat)

2.whipped with butter - soft, suitable for a syringe, but holds its shape very well

3.he same - before smearing on the base

4. Well, my finished Nevsky pie is not very beautiful in appearance, next time I will work on the appearance.


p.s. 3 hours after the tincture in the refrigerator I took a sample, for my taste, it is very similar to the correct store "Nevsky Pie"! Only next time I will put a little less flour in the dough and then I will get 100% hit in the recipe.

There was no chocolate on the old Nevsky pie, the pie itself was smaller, but there was more cream. I found a recipe in the open spaces of the Internet, it was promised that according to GOST.
Pie "Nevsky"

Dough
Flour of the highest grade-3460
Flour for dusting-230
Sugar-940
Table margarine or creamy-816
Eggs-15 pcs-600
Vanilla powder-15
Salt-10
Water-1700
Yeast-170

Soaking syrup
Sugar-1030
Cognac or wine g \ ml-97 \ 101
Essence of rum-4
Water-1140

Cream
Sugar powder-450
Butter-830
Condensed milk-340
Cognac or wine g / ml-3 \ 3
Vanilla powder-9

Powdered sugar for dusting-290
Grease for lubrication sheets-25

The output is 10,000 or 20 pieces of 500g each.

Nevsky pie is baked from sponge yeast dough. Pieces of dough, 3-4 kg each, are rolled into round cakes and allowed to stand on a table dusty with flour for 5-10 minutes. Then the dough is rolled out into a layer 4-5 cm thick (along the length of the confectionery sheet), transferred to a greased sheet, left for 20-30 minutes. for proofing and baked at a temperature of 270-280g. The baked cakes are cooled and cut horizontally into two layers. The lower layer from the side of the cut is impregnated with sugar syrup, and then butter cream is put on it in an even layer and covered with a second cake, cut to the cream. Sprinkle with icing sugar on top.

["Nevsky pie"]

Since I have an adoring husband since childhood "Nevsky pie"then I am in constant search of his RIGHT RECIPE. : (Couldn't find yet.
In ROMA's photo, it is not at all correct - it looks more like a cake, but should look like black round bread, that is, not very high and with rounded edges. Cut into 2 cakes and very well soaked in syrup and oiled with cream, sprinkled with powdered sugar. So wet, but not a biscuit, but something between a biscuit and an Easter cake to taste.
The last time I seemed to find the supposedly GOST recipe for Nevsky pie on cooking, When the dough was just being prepared, the smell and its taste were very similar to the Nevsky pie, but the dough turned out to be liquid, I thought that when baking it would turn out to be a good baking, but she did not take it at all rose when baking. Now I think that the dough was too thin, although I measured everything according to the recipe, supposedly from GOST. It was just that there was no one on the cooking site to cook it, so there was no one to compare with. In general, I can give you a recipe, maybe we can correct it together?
Dough:
Dry yeast-1 pack
Flour of the highest grade-346 gr
Flour for dusting-23 gr
Sugar-94 gr
Creamy margarine-80 gr
Eggs-1.5 pieces
Vanilla powder-15
Salt - 0.5 tsp
Water-170 gr

Soaking syrup:
Sugar-103 gr
Cognac or wine 10 ml
Essence of rum-0,4 ml
Water-114 ml

Cream:
Sugar powder-45 gr
Butter-83 gr
Condensed milk-34 gr
Cognac or wine ml-3 \ 3
Vanillin - 1 pack

Sugar for dusting-29 g
Fat for lubricating sheets-2.5 gr

For those interested in the Nevsky pie, the recipe that I gave here in the subject was taken from the book "Collection of recipes for public catering", Moscow, 1968.-t. That is, it seems to be not nonsense, but why I didn't get a normal pie on it, I don't understand. It's just that there was a recipe for 100 kg. I divided all the ingredients into 10 - everything should work out. I will give it as in the book for 100 kg. Well, the dough does not roll out, as required in the recipe - I got it liquid! What am I doing wrong ?!
Pie "Nevsky"

Dough
Flour of the highest grade-3460
Flour for podryaz-230
Sugar-940
Table margarine or cream-816
Eggs-15 pcs-600
Vanilla powder-15
Salt-10
Water-1700
Yeast-170

Soaking syrup
Sugar-1030
Cognac or wine g \ ml-97 \ 101
Essence of rum-4
Water-1140

Cream
Sugar powder-450
Butter-830
Condensed milk-340
Cognac or wine g / ml-3 \ 3
Vanilla powder-9

Powdered sugar for dusting-290
Grease for lubrication sheets-25

The output is 10,000 or 20 pieces of 500g each.

Nevsky pie is baked from sponge yeast dough. Pieces of dough, 3-4 kg each, are rolled into round cakes and allowed to stand on a table dusty with flour for 5-10 minutes. Then the dough is rolled into a layer 4-5 cm thick (along the length of the confectionery sheet), transferred to a greased sheet, left for 20-30 minutes. for proofing and baked at a temperature of 270-280g. The baked cakes are cooled and cut horizontally into two layers. The lower layer from the side of the cut is impregnated with sugar syrup, and then butter cream is placed on it in an even layer and covered with a second cake, cut to the cream. Sprinkle with icing sugar on top.

The girls who suffered from the Nevsky pie ... We have laid out the recipe ... Maybe it will work?

🔗

Anastasia, good evening. Today I baked "Nevsky pie" (I have a very old recipe). The dough should not be allowed to come up for long. After the dough rose twice, I added all the necessary ingredients according to the recipe, kneaded well in a bread maker on the "pizza" mode (15 minutes), laid it on the mat, kneaded it into a cake and let it sit for about 10 minutes. Then cut it into two parts and formed two Koloboks. But since the dough was initially thin, they blurred with me, I had to make bumpers out of baking paper and put them there. They stood with me in this form for about 20 minutes and I sent them to the oven. T is maximum (I have 275 * in the oven). Before placing the blanks, I sprayed the oven to steam. About three minutes later I had to cut the sides, as the dough began to grow very quickly, and the sides got in the way, and besides, I put a sheet of paper on top so that they wouldn't get too tanned. After 10 minutes, she lowered the temperature to 180 * Baked for thirty minutes, checked the readiness with a temperature probe. After cooling, I cut it. poured with syrup, spread with cream, sprinkled with powdered sugar, Taste of "Nevsky" pie of bonds of the restaurant Prague on Old Arbat .. If you need a recipe, I will drop it. I'll try to insert photos from work tomorrow if they show you how to do it.

Anastasia. With great difficulty I inserted pictures on the Good Cook website, I cannot transfer here for any thousand, I cannot. See there if you wish
-------------
Nina

Nina! Thank you very much! I looked. Your dough consistency and production steps are now visible. I already have dough. Let's see what happens to me. I really hope for the result.

Regarding the "Nevsky pie", the surpug tasted it and said: "It tastes like pie" from the restaurant "Prague" on Abat. "Very tasty.

[Basja]

Basja

Nina, thank you very much for the recipe! It turned out very similar to Nevsky!
The only thing is, I don't know how to do this so that the crust on it would turn out to be soft and not thick, I just can't cope with this, although I sprayed the oven with water, I thought the steam would help soften it. You seem to be judging by the pictures, the top does not work hard.What's wrong with me - something in the oven?

Now at least stomp to Prague on the Arbat ... To know what we are looking for ...
Not only do I rush to Shokoladnitsa, try chocolate with chili, but ... I can't explain it to my husband. He immediately suggests saving. Like chocolate with chili, he will mix me himself!

Hairpin - in my opinion - Nevsky pie - so peculiar - average between Easter cake, cake and biscuit - that's how! Therefore, many are eager to reproduce it. It tastes great when natural and unkempt. When the dough is standing it smells like cake baked goods. It is when ready-heavy from impregnation and from a kind of dough. Although it seems that the composition is not unusual! Here's how I could-so described

Hairpin, unfortunately, it is better not to buy this pie there now, as well as "Prague". It is not possible to eat, which is why the girls became interested in the recipe for this cake. Earlier, when I worked in Smolenka, we very often went to Prague for these products, there was also a very tasty Wenceslas cake, there was excellent cooking on the second floor. Nostalgia!!!! Yes. everything is relative. Now there are only names - no quality. Those who ate these products of "those times" are very well versed.

Anastasia, when you were dissolving these pies, you covered them with a towel, maybe they dried up while they were being defrosted for these twenty minutes, that's why they are so thick? In addition, I wrote that I covered them with paper already in the oven, since the temperature was very high at first and the top quickly grabbed and did not remove the paper until the end of baking. Yes, the top was very soft. I got a little thicker bottom. But we will adjust this in the future. So I don't even know what to say. And when I took it out of the oven, I covered my pies with a linen towel.

I seem to have found ...
🔗

I continue to experiment. After the hamburger buns, I decided to bake the cake according to the same principle. I made a dough, as in Gasha's link in a bread machine. And then she baked with a baking sheet with water at the bottom, first for 20 minutes at 100 degrees with convection, and then baked at 160 degrees with convection until cooked. The result is a weightless sweet bun! Chilled completely, cut each loaf into two parts and spilled each half directly from the ladle with hot syrup. Has cooled again. I smeared it with condensed milk and butter cream. Now it is very difficult to break away from the pie!

for 1 kg of pie

for the test:
2 1/3 cups flour
1/2 cup sugar
80 gr margarine
2 eggs
20 g yeast
vanillin to taste

for syrup:
1/2 cup sugar
1 tsp cognac
4 tbsp. l. water

for cream:
2 tbsp. l. powdered sugar
2 tbsp. l. butter
80 g of condensed milk
1/2 tsp cognac
vanillin to taste

for registration:
2 tbsp. l. powdered sugar
The dough is prepared in a dough method (in this book, dough - all the liquid (+ 20-30 degrees) + yeast + a little sugar are sent to ferment for 1.5-2 hours. Then the dough is kneaded without butter until it falls behind the hands, then - it is added with butter ... 1.5-2 hours with 2-3 exercises).
The finished dough is spread on a floured table, divided into 2-3 parts, and left for 5 minutes. Then the dough is rolled out into a layer, 4-5 cm thick (I did not understand, but so in the book) and placed on a greased sheet. After 20-30 minutes, when the dough rises, it is baked in the oven at 230-240 degrees. (time not specified).
The finished cake is cooled, cut horizontally into 2 layers, soaked in sugar syrup, spread with an even layer of cream and cover the first layer with the second. Sprinkle icing sugar on top of the cake.

Butter cream:
cut the butter into pieces, beat until fluffy, add sifted powdered sugar, condensed milk, beat for another 4-5 minutes (though it is not clear what they beat ... if with modern mixers - maybe you need to beat less?). Finally vanillin and cognac are added.

Impregnation syrup:
sugar is dissolved in water, brought to a boil, foam is removed. Then the syrup is cooled to 40 degrees, cognac, wine or essence are added.
book "Vyroby z tista", Kiev 1975.

So, great, thanks, I think I'll cook it tomorrow night.

good luck!
well, tell me later if we will restore the taste of childhood :)).

Girls, did you find the right recipe?