Cake "Agricultural Production Cooperative" (LPG Kuchen)

[Dough:]

Cake "Agricultural Production Cooperative" (LPG Kuchen)

Category: Confectionery

Kitchen: german

Ingredients
Dough:
Wheat flour	100 g
Meal flour	60 g
Butter	160 g
Eggs	3 pcs.
Sugar	160 g
Baking powder	1 tsp slightly riding
Vanilla sugar or extract	1 package
Salt in the dough	1/4 tsp
Cream
Cornstarch / one vanilla pudding	50 g / vanilla pudding
Sugar	3 tbsp. l.
Milk	0,5 l
Rum	1 tbsp. l.
Butter	250 g
Interlayer:
butter biscuits (butter)	250 g
Cookie impregnation:
Cognac or other composition	how much will it take
[/ b] Glaze: [/ b]
Dark chocolate (75%)	150 g
Butter	75 g
Coconut oil	2 tbsp. l.

Cooking method

• In Thuringia, no event is complete without a cake, which is why the people of Thuringia are considered true masters of baking a variety of pies and cakes. Moreover, the most typical is baking for the whole baking sheet.
• During the GDR, there were pies and cakes called "Snow White" and the "LPG."
• And if the Snow White pie, or rather, I have already prepared one of the versions (it remains to cook the cake),
• then the cake with such an intriguing acronym intrigued me a lot.
• I must say that I did not immediately find the decoding of these mysterious letters "LPG" and I certainly did not expect that they mean neither more nor less, but "Agricultural production cooperative".
• Where this name came from is not known for certain. But it is known that not a single significant event in the cooperative was complete without this cake.
• From this prosaic name, which is completely uncharacteristic of the habit of calling cakes all sorts of "usi-pusami." service - where can we go without it!
• Oh my God, how I loved these three pleated skirts and a small handbag to boot! And a suit for my brother - with a stripe perfect in terms of color selection! Eh! A five minute dip at that time!
• I must say that my dad immediately bought me a book of German fairy tales, apparently, so that there was no preponderance towards "materialism" in my upbringing. Thanks to him and mom!
• I know for sure that even today there are people among the Germans who still feel nostalgia for the times of the GDR, so the process of unification is far from complete in the minds and hearts, but continues to this day.
• And now about the cake with such an unusual name. I made it according to the recipe of a German hostess, who proudly wrote that this particular option was correct, and the recipe came from her beloved aunt.
• There are several recipes for this cake in German-speaking sources, but they are all almost the same. The differences are manifested mainly in the amount of cream, that is, they take one or two ready-made creamy puddings and then make butter-custard based on them, counting the ingredients for the cream accordingly.
• I liked the recipe of this aunt, but after looking at the photos of other similar cakes, I decided to leave the amount of cream according to the recipe, and reduce the amount of dough by 1/3.
• There was also a recipe for a dough similar in proportions, but on spelled flour. As a result, I used a mixture of spelled and wheat flour. And I didn’t regret it. The dough turned out to be just wonderful!
• But the main "ambush" lay in the glaze - there, according to the recipe, it is proposed to use coconut oil or fat, as they say, and two raw! eggs.Of the three recipes reviewed, it was everywhere indicated that the butter should be melted, cooled and eggs added, and two more. I thought it was extreme, so I made a regular frosting, adding a couple of tablespoons of coconut chocolate oil to it for flavor. (I will indicate the composition of the native coating in German later, maybe our girls-craftswomen and the main cake attendants will clarify the situation.)
• - First, I advise you to prepare a base for the cream, as it cools down longer.
• We measure out 500 ml of good milk. Put 400 ml in a saucepan on the stove, add 2 tbsp. l. sugar and bring to a boil over medium heat, stirring occasionally with a whisk. In 100 ml of the remaining milk in a cup, stir 50 g of corn! starch so that there are no lumps and, continuing to knead the boiling milk in a saucepan, gradually pour in the mixture with starch. Reduce heat and stir vigorously until the mixture thickens. That is, after the first "gurgles" we keep on fire for another 15 seconds. In short, we cook thick jelly!
• Remove from heat, cover tightly with foil and take out in a cool place to cool. We take out the oil from the cream refrigerator and leave it on the table, so that later our jelly and cream oil will acquire the same room temperature.
• 
• 
• - Next, we prepare the base cake.
• Eggs and butter should also be at the same temperature. Separate the yolks from the whites. Beat the yolks, sugar, salt and butter well into a fluffy mass (it is better to use powder in dreams) until the sugar dissolves, add vanilla sugar.
• Whisk the proteins in a separate dry container until persistent peaks.
• 
• Mix flour or a mixture of spelled and wheat flour with a baking powder and combine the flour with an egg-oil mixture. Then gently stir in the proteins.
• 
• In a square or rectangular shape, greased with a non-stick composition and sprinkled with flour (preferably corn), spread the dough, distribute it well with a scraper and set it to bake in an oven preheated to 175 g. I still insured myself and laid the bottom with paper and did the right thing, so the cake is large and rather soft.
• 
• The cake is dark due to the addition of spelled flour.
• 
• While the cake is baking, make a cream.
• We check if our jelly has cooled down enough, has it reached room temperature? If not, then you can put a saucepan with jelly in a wide container with cold water and stir - it will cool instantly.
• Beat the butter until a fluffy whitish mass and begin to add one tablespoon to the custard mass, carefully stirring in and stirring. When the oil is over, you need to stir the cream a few more times until completely homogeneous and add 1 tbsp. l. rum or cognac.
• Then we pour our cream onto the cake and smooth it well.
• 
• 
• 
• Cooking the layer.
• Pour cognac or brandy into a bowl, quickly dip the cookies on both sides and spread them on the cream without gaps.
• (I used Lyubyatovo butter biscuits, they fit well, but very fragile.)
• And since the cake is large in area, I wanted to try another impregnation composition -
• cherry liqueur + homemade fruit syrup with rum. Let's see which tastes better?
• Well, we put all the cookies, covered the entire surface and set the cake to cool.
• 
• 
• - Cooking chocolate icing.
• Take 150 g of bitter (75%) chocolate, grind into squares, add 75 g of butter in pieces and put in a glass cup in the microwave. I cooked like this: three minutes without stirring at 360 power. During this time, the butter melted. Then you need to take out the cup, mix thoroughly and put it in the micra for another 30-40 seconds at 600 power.
• Get it, mix it, add a couple of tablespoons of coconut oil, if any, and cover the cake with icing, make a wavy pattern or decorate as desired (unfortunately, I'm not on this part yet) But all the cakes according to this recipe are simply covered with chocolate. After cooling, for at least 3 hours, carefully release the cake from the sides with a hot knife or hair dryer. Serve cold.
• 
• 
• The glaze turned out great!
• Cool the cake and cut into rectangular pieces.
• 

Note

The cake is great! I didn't have such a tray at hand, but I had to obey my husband, an intelligent man, who offered to buy a new rectangular tray. There was an idea to use his board for Go, and I almost even realized it ...
But then she realized all the blasphemy of her act and, repenting, put a sheep on a piece of cake, so she calmed down, because the cake
I didn't want to be photographed! On nothing!
The dough is very good, but sugar can be added for those with a sweet tooth.
The cream is greasy, not too sweet and bland, requires additions, the glaze is good.
The layer and alcohol are practically not felt, perhaps, the cookies should be laid out in two layers. But on the other hand, there is a smack, and why bury the cake with alcohol?

If you have adjustable sides for baking, like mine, I advise you to calculate the size of the cake immediately based on the size of the cookies that need to be laid, so as not to cut them, but to put them whole.
In general, the result is not bad, but I would change the recipe in the direction of improving the cream.
I supplement every other day. The cake was infused, ripened in the refrigerator. The glaze cuts well and does not break.
I just want to add a sour layer, it would probably be nice to dip the cookies in limoncello. I definitely take the cake with spelled into service !!! After a day in the refrigerator, the taste has improved greatly, all the ingredients have combined. But I would still add layers or fruit.

Ol, you read the recipe like a book! You probably need to add sugar to the cream. I see if I understood correctly that you have starch, and sugar is also present in the pudding. And the cookies. I don't know what kind of cookie it is, but to make it feel like it might not be right, it was necessary not to take a creamy one, but some kind of nut or citrus. As for me (I understand that this is a recipe), the creamy taste of the cookies just merged with the creamy taste of the cream. I'm sorry if I wrote something wrong.

The closer to the end of the competition, the more intricate the recipes!

[ang-kay]

ang-kay, you wrote everything correctly, but did it according to the recipe, basically, the name caught on. I'll add the text, why such a name.
Sugar even in pudding and plus 2 tbsp. l. won't be enough, but I don't like sweet creams. In principle, we recently ate a similar cream in Slovenia - it was slightly sweet. I didn't really like the cream itself. It may still be infused, and the cookies will appear. In any case, I will finalize it, since the dough is good, and the cream is not a problem to pick up. thanks for the tips !!

Ol, and you are with a cake! : yahoo: and the cream is the same, boiled in starch! I liked this one more than on eggs .... or rather, I don't like eggs at all .... and what consistency did your cream in the refrigerator become? mine is like wood! I think this homemade oil is to blame

the glaze is correct according to the recipe! they use palm oil, it is much harder at room temperature, and they add eggs, that's right, when I made a "cold dog", it was the same in the composition, the icing turns out like store chocolate, that is, it is hard, and since you have a layer not very thick, then there is no need for all these palm oils and eggs!

I watch "Zimtst * e * r * n * e" (otherwise I can't write it, z * in * e * z * d * and in any spelling is removed automatically) they work on the dancers)))) I wanted to bake them, I just sat down to write off the recipe , and the dopletchka had already put them up a couple of minutes ago, so I took a break from the competition that evening

The closer to the end of the competition, the more intricate the recipes!

As it turned out, German cuisine is intricate not only in terms of recipes, but also names!

[NataliARH]

NataliARH, well, I think that the cream with chocolate will be more interesting.
My cream just froze, but in the warmth it is soft - Ecomikl oil or something.
The dough is good here!
They have such a thick layer of glaze in their recipes! I don't like that. And I can't imagine why raw eggs should be stuffed into fat.

understandably, just froze, and my finger and figs were to push through, well, WOOD! I do not think that chocolate influenced so much)))) but in the warmth it is also soft ...
and a confectionery sausage is also made with a raw egg, but there is more sense in it, for coupling, and there really is nothing ...
Did you accidentally cut a piece in the photo? look at the cake, then hunting extreme blush is good!

[NataliARH]

NataliARH, inserted a cut! The dough is almost muffin, but, I think, due to spelled, it becomes with a hint of shortbread.

great biscuit!

great biscuit!

I already add spelled flour to almost all types of dough, and this recipe is with completely spelled flour.

And how did I overlook such a recipe? Ol, what if without spelled flour?

[tumanofaaaa]

tumanofaaaa, Ira! So there are several recipes for this cake, mostly without spelled flour!
And yet, suddenly someday you think to do it, then let it stand for a couple of days, then alcohol appears and the cream somehow matures, but I would still add something aromatic to the cream, maybe zest and a little orange juice.

So there are several recipes for this cake, mostly without spelled flour!

So what if you think it is possible to combine the amount of flour and replace it entirely with wheat? and I'll take into account the cream, but with alcohol it's an ambush - only juice!

So what if you think it is possible to combine the amount of flour and replace it entirely with wheat? and I'll take into account the cream, but with alcohol it's an ambush - only juice!

Good concentrated syrup and all the flour for wheat !!! It will not be worse with syrup, not everyone loves alcohol! I just retreat from the nk recipes to the competition .... there is no room for activity

no room for activity

rather it would end

Glad, come on educate me, I'm confused. I wanted to try your biscuit, you wrote about it in the pudding too. But you have very different flour-egg proportions.
Here: for 3 eggs 160 g flour
and in pudding - 6 eggs 90 g flour with starch.
Where is the truth? Where to run? FAQ to do? Inject!

[Arka]

Arka, tack! I'm running and saving! The pudding recipe lists the proportions for a simple biscuit, purely based on a recipe from a German source.

I made a dessert -pudding with a biscuit from this recipe, that is, I replaced my own biscuit with this one with spelled flour, I really liked it! Perhaps the whole trick is in the addition of spelled flour. I just don't really like biscuits in their pure form. Well, that is, when eggs, flour and sugar.
In the pudding recipe, I indicated that I made a substitute for this biscuit. I'll go see if I need to fix it?

How much did you bake it?

[Arka]

Arka, 20-25 minutes, I checked readiness with a splinter. The shape is large, the height is about 2.5 cm.

I did it on a baking sheet. Height 1.5. Baked for 25 minutes. Already trimmed the edges, tasted - delicious!
Thanks for the recipe !!!

Funny name! For some reason, the Soviet Union reminded ... Interesting!

You only need biscuits scoop remind, and we live in it ...

[Nata]

Nata, Are you sad?

Only biscuits remind you of a scoop, but we live in it ...

I haven’t had a chance to visit Belarus, but I really want to! I just didn’t understand: do you like living in your country or not?

The country is wonderful! I'm not talking about the country.
Chuchunka, it seems to me that you are not far away there either))

Well, we're finally in full * opera. Well, nothing we survive

[Arka]

Arka, ABOUT!!! already baked !!! I don't have time to follow you !! Well, it's good that I wasn't disappointed! And what are you going to do with him next!

Funny name! For some reason, the Soviet Union reminded ... Interesting!

Well, there is a recipe from the times of Soviet Germany

[Nata]

Nata, Are you sad?

Have you thought of a new topic for your reportage? Reporters always start sympathetically to lull the vigilance!

[Arka]

Well, I ruined my reputation. Now everyone fears I'm so over Arka, I'm running around, I'm doing it to admire the dress. She's really pretty

[Arka]

Well, I ruined my reputation. Now everyone fears I'm so over Arka, I'm running around, I'm doing it on the dress. She's really pretty

Yes, she is generally a beauty herself - a languid look, with a drag !!!
That is, the report will be kind and positive! Hurrah!!!
Thank you for stopping by, I wrote everything you think about the cake! Take a piece!

[Rada-dms]

Rada-dms, I didn’t sleep all night and dreamed of raspberry jelly, prepared a huge spoon, but there Nat’s physiognomy was observed, it’s all right there.
Actually, I'm sooo kind and sweet. I am not writing about the cake, because I dream of another dessert. Yes, and bastard flour for me is a beast not at all led

[Chuchundrus]

Chuchundrus, you know, tomorrow I'll prepare another dessert for you, here !! Raspberry has been gone for a long time, but this one will be, and you are the first for a treat! Notice! I’ll go and make something tastier!

Only biscuits remind you of a scoop, but we live in it ...

don't talk about sick

Nata, are you sad?

sho you Chuchundrik - fun. just laugh ...

I'm not talking about the country.

understood nothing! and why are you wasting good? I'll catch chumadans here. and she distribute?

and you are the first for a treat!

Chucha don't even think!

[tumanofaaaa]

tumanofaaaa, Ir, I'm not worried, I know the alignment - I think for at least three ... if I'm cooking !!!

what will you do next with him

Cake ...
With custard marzipan cream

Cake ...
With custard marzipan cream

Ltd!!! We are waiting for the recipe !!!!!!!!!!!!! Eagerly!! Well, I'm the first to go to the tasting with a thermal bag! Can I stand the night on the train?
And the cake is very suitable !!! Today I missed the leftovers with custard with the addition of vanilla extract, very tasty.

I know the alignment

So I already laid out the recipe for the cream in almond parfait
It was the cream from there that impressed me.
Now I make different cakes with him.

Can I stand the night in the train?

The cake itself - yes, the courier - no

Cake ... with custard marzipan cream

Hold me seven!!!! Mikhaska ??? !!!!! Well, are you a guide? do not wait for thee when you need it! Chuchundrik - here! falling! Zdekwayuzza !!! And dzvers will expand hito mnu? Although girls, funny: lol: there are no doors in our apartment !!!! We can't buy everything! Native country arranges surprises!

Forget about the doors, which lined the openings with wood, oil them to slip easily

Forget about the doors, which lined the openings with wood, oil them to slip easily

You will laugh, but just yesterday I took out the glass in the door ... oh!

[tumanofaaaa]

tumanofaaaa, fsёravno I am the first here, how decent, I went to sleep and they shove me out of the queue to do it. Well, how can they not weave intrigues and threaten doors because of their impressive size. We have tutochki doors not comme il faut use a cloth at the entrance
in short, I am the first And if someone else remembers the almond parfait that deprived me of peace and complacency

Parfait-e-e-e-e (in the end, frightened bleating from his own initial courage)

[Quote from Rada-dms from Yesterday at 08:27 PM: what will you do next with him]

Quote from Rada-dms from Yesterday at 08:27 PM: what will you do next with him

Cake

Something ... Somehow ...
In general, the biscuit did not live up to the cake ... Dissolved ...

[Arka]

Arka, I made a mess of things because of your impudence: don-t_mention: but there are no forces to take punitive actions against you. It turned out that when I was full, I became a lady not emotional and even kind.
I now have a suspicion that the owner of the cooperative will do it for you and me

glass in the door p ... oh took out

Well, then I can boldly carry on my ... opu - I will not cause damage, everything has already been destroyed before us!

WOW !!!! Class! I want to go to the GDR collective farm

[barska]

barska, Nina, I asked you there in PM!