Cake "Assorted" (GOST-1975)

[Airy nut crust.]

Cake "Assorted" (GOST-1975)

Category: Confectionery

Ingredients
Airy nut cake
Wheat flour	23 g
Granulated sugar	125 g + 20 g
Egg white	100 g (from two eggs C1 and C0)
Crushed (roasted) kernels (I have cashews)	75 g
Vanilla sugar (vanilla powder)	1/2 sachet
Biscuit chocolate cake
Wheat flour	50 g
Chicken egg	2 pcs. (C1)
Granulated sugar	60 g
Cocoa powder	10 g
Shortbread
Wheat flour	150 g
Chicken egg	1 yolk or 1/2 egg
Granulated sugar (powdered sugar !!!)	60 g
Butter (82.5%)	95 g
Baking powder	1/2 tsp (
Cream
Granulated sugar	120 g
Chicken egg	1 PC. C2
Milk	90 g
Butter (82.5%)	150 g
Cocoa powder	1 tsp a little with a slide
Cognac	1 tbsp. l.
Vanilla extract or vanilla sugar	1 sachet
Biscuit impregnation syrup
Water	60 g
Granulated sugar	50 g
Cognac (fortified wine)	1 tbsp. l.
Inventory
Shape 20 cm	2 pcs

Cooking method

• As promised - "Assorted" cake.
• Recipe number 211. Cake "Assorted" from the collection "Recipes for cakes, pastries, muffins and rolls. Part II. Shortbread, puff, custard cakes, etc." (approved by the USSR Ministry of Food Industry on December 29, 1975).
• "Layers of protein-nut, sand, and biscuit semi-finished products are connected with Charlotte cream and Charlotte chocolate cream. Half of the cake surface is covered with white, half - with chocolate cream and decorated with cream flowers. The sides are covered with cream and sprinkled with crumbs of semi-finished biscuit."
• Is it possible to pass by such a description? I could not. Amazing combination of flavors, verified recipe. We'll have to tinker a couple of days, but it's worth it, believe me. I made the cake three times and with constant success - no one is indifferent, everyone will find their favorite taste.
• When drawing up the proportions by the weight of the cakes, I departed from GOST, because it is easier to cook at home, according to mine.
• One day before assembling the cake, you need to make nut and biscuit cakes. The whole process, along with baking, took me about 3-odd hours. While the puffed-nut crust is baking, you can boil the Charlotte Cream Syrup, which will significantly save time the next day.
• The second stage is shortbread, cream and cake. Probably the second evening will also have to be given to the cake. Baking the shortbread, along with keeping the dough in the refrigerator, will take an hour.
• Airy nut crust.
• One-to-one air-nut cake from Kievsky cake (I checked the proportions!) With the only difference that you do not need to ferment proteins and a little less sugar.
• It is necessary to prepare dishes and whisks for whipping proteins: rinse thoroughly, pour over with boiling water or boil. Refrigerate.
• In advance, lay out the bottom and walls of the mold in which the cake will be baked with parchment. The more attention you pay to this, the smoother the cake will be.
• 
• Chop the nuts. In a bowl, combine the sifted flour, nuts and 125 g sugar.
• The description states that the proteins must be cold. To be honest, my whites are whipped both warm and cold.
• Turn the oven on at 150 ° C before making the crust batter.
• Pour the egg whites into a bowl and start whisking at medium speed. When the protein mass increases in volume, add 20 g. sugar and beat at maximum speed until the beaters leave a clear pattern and the mass becomes dense and shiny (when turning the bowl, it should not pour out). Pour in the dry mixture with nuts and mix gently (from edge to center with a twisting motion so as not to precipitate the proteins).
• 
• 
• 
• Gently put the resulting dough in a prepared mold, level and bake for 2 hours at a temperature of 150 ° C. The finished cake is golden brown.After cooling, remove it from the mold and leave it to rest for a day without removing the parchment.
• 
• 
• Cooking chocolate biscuit.
• Now you need to make a chocolate sponge cake. Make a circle of parchment and line the bottom of the mold. preheat the oven to 200 ° C. Chocolate sponge cake is made just like a regular classic. Sift the cocoa flour and stir well. Divide the eggs into whites and yolks. Whisk the yolks and a third of the sugar into a gooey cream. Then beat the whites thoroughly with 2/3 of the sugar, the mass should be dense and shiny, and the corollas should leave a clear pattern. Gently mix whites and yolks, add flour and cocoa and gently knead the dough with curling movements. Pour it into the prepared dish and place in the oven for 20 minutes. The splinter should come out clean from the finished biscuit.
• When the sponge cake has cooled, carefully run the splinter along the edge of the mold and turn the sponge cake onto the wire rack, with the parchment facing up. Wrap the biscuit in plastic wrap and leave for a day.
• Cooking shortbread.
• After a day, you need to bake a shortbread cake. Remove the oil from the refrigerator one hour before cooking. Put butter, egg, sugar (powdered sugar) into the mixer bowl and beat until smooth. I strongly recommend to take powdered sugar, on it the dough is "sandy", and on sugar "crusty", the dough tightens on sugar. Add flour and knead the dough at medium speed. It can be immediately rolled out between two layers of parchment or in a plastic bag. Or you can put it in the refrigerator for 15-20 minutes and roll it on a board. Cut off the cake with a diameter of 20 cm, the trim will go to the crumb. Bake at 200 ° C for about 15 minutes. Remove the crust carefully from the oven and let cool to room temperature.
• Make Charlotte Cream.
• Stir the egg with a fork or whisk, pour in milk, mix well, add sugar and, with constant stirring, cook over medium heat until thickened (after boiling for 1-2 minutes). Remove the syrup from heat, strain, cool and put in the refrigerator.
• Remove the oil from the refrigerator beforehand to soften. Then beat until it brightens and increases in volume. Without stopping whipping, gradually add syrup in small portions. At the end of the whisk add the essence and pour in the cognac. The cream is ready.
• Set aside 220 g. cream, add a spoonful of cocoa and beat.
• Assembling the cake.
• Cut the lid off the biscuit base. Fold all three cakes together and trim, set aside the crumb, which is needed to sprinkle the sides of the cake. Make a note with the cream on the side of the cake, then you will assemble the cake over it.
• 
• The bottom layer is an airy nut cake. Apply a layer of chocolate cream and cover with shortbread. Apply a layer of white cream and lay out the biscuit base. Apply syrup with a brush until completely absorbed. After the preparation of "Black Forest" and candied orange fruits, I still have syrups, I use them. Then cover the sides of the cake with cream and apply chocolate and white cream to the surface of the cake. Take a large knife or spatula in one hand, put it in the middle of the cake, as if drawing a line of demarcation, and with the other hand, spread the creams along the dividing spatula with a spatula. Done. Sprinkle the sides of the cake with crumbs. Apply decor as you like. In the photo there are two cakes - one according to the description with flowers, the second is a New Year's version with a sprinkle of sugar Christmas trees and snowflakes.
• Option according to the description from GOST:
• 
• Slice
• 
• 
• New Year's version with sprinkles
• 

The dish is designed for

1-1.2 kg

What a handsome man, I certainly will not qualify for such a feat!
Eh, at least I'll love it!
Thanks for the beauty !

Here's a cake !! Thank you for bringing such a great recipe to the site!

Wow !! Well, it does not look at all at 1kg, really weighed it ?? For the sake of one kg, I'm not ready to devote two days)), but the idea is cool, and the performance is excellent !! Respect and thanks!

I made the first cake for a large group of comrades and it was 2 kg, New Year's cake was pulled by 1.2

Thanks for the comments, I'm glad if I made anyone happy.

I am a convinced retrograde and I am drawn to "when the trees were big." I put aside a couple more recipes, for the holiday week I will probably move on to something else.

And about two days ... Well, any biscuit for impregnation requires aging. At least 12 hours. Otherwise it will get wet into the porridge. I make cakes for the night, and collect them the next evening. It seems to come out loosely.

[Larissa]

Cool cake, maybe when I decide. Larissa and another question, is it possible to bake cakes in a mulch?

[Zmeika]

Zmeika, Larissa, wonderful cake!
Just add the real time, otherwise "2 days" scares many, and so it will be clear how much real labor costs, and how much just for maturing.
That is, you can do this: on the first day 30 minutes + baking time, on the second day - another 20 minutes for assembly + time for impregnation.

Thanks for the recipe! GOST is my weakness

Hmm ... I don't think anything will work out in a slow cooker. Multicooker does not in principle maintain a high temperature - after all, they are plastic. I read somewhere that 150C in them is a ceiling. And even heating is needed. The meringue just can't be done there. Sponge cake and shortcrust pastry require 200C. I selected the modes with a thermometer in my stove, because at different levels different temperatures were obtained.

Two days ... yes, it must be scary. My build takes the most time. Especially the decoration. An elephant stepped on of all hands

To make two cakes (air-nut and biscuit) will take three hours for sure, along with baking. Fry meringue for only two hours. I tried to put it on and a half - the bottom remains a little stringy.
Shortbread: 10 minutes for the dough, 15 baking - quickly.
Cream - boil for 15-20 minutes, cool, beat - I didn't count the time, honestly. But the syrup can be boiled while the meringue is baking. And this is the right decision! After all, the next day you will only need to whip the cream, and this is 15 minutes.
Well, the assembly.
I can definitely say that I started whipping the cream and collecting the cake when the "Voice" started, and finished at half past midnight.

In general, scare-don't-scare, and you will have to give up two evenings.

Now I'll try to write something less frightening

[Zmeika]

Zmeika, Larissa, I don’t know about the meringue, but the shortbread and biscuit in MV are great! Moreover, the biscuit in the MV comes out better than in the oven - not the slightest punctures, and rises higher. And the shortbread is always great.

Very pleased with the recipe! Thank you very much!
In great detail, just as I love!
Are you a professional pastry chef?
Very well decorated cake! Just like a factory one!

What a handsome man, I certainly will not qualify for such a feat!

And the cake is awesome 🔗

Olga VB, my baking does not come out in a slow cooker. I have an old Panasonic, even a curd casserole with a creak and different words.

No, I'm not a pastry chef, I'm an enthusiast

[Larissa]

Larissa, a great rendition of a classic recipe. Thanks for sharing!

Please tell me how you made such a relief (zigzags) on the first cake?

[Zmeika]

Olga VB, my baking does not come out in a slow cooker. I have an old Panasonic, even a curd casserole with a creak and different words.

Zmeika, and in Panasonic you can make wonderful curd casseroles and soufflés. It's just that the technology must be selected there.
For example, try the one described in this recipe.
Good luck!

[Olga]

Olga, I assure you, not all Panasonic products make excellent biscuits and casseroles. At first, I got lean biscuits, and cakes, and pies, and manna, and casseroles and honey sponge cake. I even exhibited my recipes on the multicooker forum. And then at one moment once! - and the cake did not work out. The second time ... the third time I didn't spoil the cake. The Baking program may have crashed. My sister still fries cutlets on this program, but I have them stew))). And this happens ...
And Larisa, I think, has tried everything for a long time and knows her technique better.

[Leah]

Leah, after all, I was not thinking about faulty equipment when I wrote this, but assumed that the model, although not the most modern, but still serviceable, therefore I wrote that any model of MV (in a good state) can cope with curd casserole.
Therefore, your example with a knocked-down setting is probably not entirely relevant here, because Larisa wrote simply about the old model, and not about the MV with a knocked-down sight.

[Svetlenki]

Svetlenki, zigzags are very simple: either with a fork, but plastic "combs" are sold in hardware stores in kitchen utensils. So I make waves for her.

Added on Friday 06 Jan 2017 09:32 PM

Olga VB, the thing is that I used baking in a multicooker only a few times, when the dacha was removed and the oven was not available. Somehow historically a slow cooker for cereals, peas and beans is used. My oven is so good that there was no need to use a slow cooker for biscuits and soufflés. No ... I'm lying ... I made meat soufflé in a slow cooker. The baking mode on my device is really weird. Frying something on it is a problem. Groats are fried for about 15 minutes before boiling. It's easier for me with the stove and oven.

This is more a matter of habit and kitchen stereotypes. But I will definitely use the recipe. Thank you!

Super! I'm sure it's delicious!

[Larissa]

Larissa, I did it ... the cake, of course, is not as beautiful as yours ... of course, I also messed up (I remembered about the syrup for soaking the biscuit only when I cleared the table, I also found a ruler for the snake there))) ) I had to squirt my biscuit under cream buns)))
I was very impressed by the sand cake - I was afraid for it most of all, but following your exact instructions, it turned out perfectly .. I have not yet achieved this ... I had to take care of it like the apple of my eye so that my family would not eat it)))
the taste is really assorted - different cakes, different taste of cream, and all together it is - mmmmmmmmmmmmmmm, delicious!




Thanks a lot for the recipe!

Alenka, a wonderful cake came out. The decor is already the thirtieth thing, inside is very good - even. And the main thing is that the taste is "the same" - which is delicious!

[AlenKa]

AlenKa, well done!!! This cake turned out, you can immediately see very tasty! And handsome, in vain you slander yourself! I still only dream about it! Just great!!!

Hmm ... I don't think anything will work out in a slow cooker. Multicooker does not in principle maintain a high temperature - after all, they are plastic. I read somewhere that 150C in them is a ceiling. And even heating is needed. The meringue just can't be done there. Sponge cake and shortcrust pastry require 200C. I selected the modes with a thermometer in my stove, since at different levels different temperatures were obtained.

Two days ... yes, it must be scary. My build takes the most time. Especially the decoration. An elephant stepped on of all hands

To make two cakes (air-nut and biscuit) will take three hours for sure, along with baking. Fry meringue for only two hours. I tried to put it on and a half - the bottom remains a little stringy.
Shortbread: 10 minutes per dough, 15 baking - quickly.
Cream - boil for 15-20 minutes, cool, beat - I didn't count the time, honestly. But the syrup can be boiled while the meringue is baking. And this is the right decision! After all, the next day you will only need to whip the cream, and this is 15 minutes.
Well, the assembly.
I can definitely say that I started whipping the cream and collecting the cake when the "Voice" started, and finished at half past midnight.

In general, scare-don't-scare, and you will have to give up two evenings.

Now I'll try to write something less scary

I always bake biscuits, charlottes, brownies and casseroles. everything always worked out (even a classic biscuit is smooth and baked)

[avroravaktu]

avroravaktu, I am glad that everything is working out for you. I have an old Panasonic and ordinary casseroles in it turn out pale. If I have a good stove at hand, it is more convenient for me to use it

Then I will not argue. You know better, of course.
I just thought that my experience could help you with something.

Of course it can. Any experience is helpful. I will study a multicooker as soon as I upgrade my device