Cake "With curd cream". GOST-1983

[biscuit]

Cake "With curd cream". GOST-1983

Category: Confectionery

Ingredients
Classic biscuit
Wheat flour	120 g
Granulated sugar	120 g
Vanilla extract or vanilla sugar	1 sachet
Chicken egg	4 things
Curd cream
Granulated sugar (powdered sugar !!!)	115 g
Cottage cheese 9% fat	195 g
Butter (82.5%)	120 g
Biscuit dipping syrup
Natural apple juice	100 g
Granulated sugar	100 g
Chocolate glaze
Ready glaze	100 g
or prepare icing from
Powdered sugar	90 g
Cocoa powder	10 g
Vegetable oil (or nut oil)	0.5 tsp
Water	1- 2 tbsp. l.
Other
Apricot jam / jam (in the GOST it is not)	2 tbsp. l.
Inventory
Detachable form 20 cm

Cooking method

• The cake is dedicated to Lie-liyashik. If she didn't kicked inspired, hardly this cake was born in my kitchen.
• Leah, thanks! The guests ate half of the cake at once, and took the other half away to finish their meal home (I remembered the anecdote about a mole and a fur coat)
• In principle, I do not like biscuit cakes and pastries, but sometimes there are exceptions such as "Prague" or "Wenceslas" cakes. Surprisingly, biscuit cakes are very harmoniously combined with airy or sandy ones. For me, such combinations became a discovery after studying old GOST recipes.
• Cake with curd cream is the very option when you need something "ah", but quickly. Relatively fast ... Biscuit needs to be done anyway. In my case, the biscuit did not lie for a long time, which of course affected its processing - it did not cut well and crumbled when soaked. But the cake still tasted good.
• Cake "With curd cream" (100), the recipe is approved by the Letter of the Ministry of Trade of the USSR dated 12/30/1983 No. 0176-75 "On the Collection of recipes for flour confectionery and bakery products for public catering establishments" (together with the Collection). "Three layers of biscuit semi-finished product are connected with curd cream. The surface is covered with cream and decorated with chocolate glaze. The side surfaces are finished with crumbs. The shape is round or rectangular."
• The amount of products I have adapted a little to kitchen cooking. But in the end, you should get a cake weighing a little over 1 kg. When buying cottage cheese, pay attention that it is not very damp or of a "window putty" consistency, otherwise the cream will not keep its shape. There is no jam in the recipe, I added it myself to make it easier to glaze the cake.
• "Another 2000 buckets and our golden key!" (from). Do not torture me for how long ... everything is somehow incomprehensible to me. Make a biscuit for 30 minutes, prepare food for cream and frosting - 10 minutes, make cream - 15 minutes. Assembling a cake with a batch of glaze ... I just can't get it in less than 2 hours. Pens do not grow there.
• Cooking!
• If you want the cake ready for the evening, cook in the morning biscuit... It does not take a lot of time.
• Divide the eggs into whites and yolks.
• Beat the yolks with 1/3 of the sugar into a light fluffy cream.
• Beat the whites at medium mixer speeds until they increase in volume, add the remaining sugar and vanilla sugar, beat at maximum speed until a dense and shiny mass is formed. The beaters should leave a clear pattern and the mixture should not spill out when the bowl is turned over.
• Gently mix whites and yolks, add sifted flour and knead the dough. Stir gently from center to edge with a "wrap" motion, so as not to sediment the proteins.
• In principle, I do not bake a biscuit in a form greased and dusted with flour, I always put a circle of parchment on the bottom and bake in a split form. The idea is simple: when baking, the dough will "cling" to the unlubricated sides of the mold and will not settle faster and lower than required.
• Pour the resulting dough into a mold and bake at 200 ° C for about 20-25 minutes. Luchina should come out dry.
• From GOST: "The baked biscuit is cooled for 20 - 30 minutes, removed from baking trays or molds and left to stand for 8 - 10 hours at a temperature of 15 - 20 ° C. After that, the paper is removed, the biscuit is cleaned.
• Characteristics of a semi-finished product. The shape is rectangular, round or oval. 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. "
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• While the biscuit is preparing you can rub the cottage cheese through a sieve, then put the grated product in a bowl and put it in the refrigerator. You can also rub jam or jam through a sieve. You will need it / it as a base for chocolate icing.
• Curd cream
• Remove the butter and cottage cheese from the refrigerator about 30-40 minutes before making the cream. Sift the icing sugar. In the GOST description about the preparation of the cream it is written as follows: "Peeled and cut into pieces butter, whip in a whipping machine at low speed for 5 - 7 minutes until smooth. Sugar syrup cooled to 20 ° C, vanilla powder are added to the whipped mass. and beat for another 10 minutes; at the end of beating add pureed cottage cheese. I did not find anything about making curd cream in sugar syrup. Therefore, I went along the proven path.
• Beat the butter until lightening and fluffy, add powdered sugar (take the powder, I don't know if the sugar grains will remain if you take it) and vanilla extract, beat well, add cottage cheese and beat again until smooth. The cream holds its shape while it is slightly cold. I have not tried using curd cream in decoration, but I will certainly try.
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• To cook soak syrup... Dissolve sugar in apple juice and bring to a boil, remove foam with a brush. Cool down.
• Assembling the cake.
• Cut the lid off the biscuit and use it to make biscuit crumbs for sprinkling the sides of the cake. Divide the biscuit into three layers. Since the biscuit is fresh, you need to cut it with a thin, sharp knife. I used to cut with a thread, but the unseasoned biscuit crumbles underneath.
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• Put out the first cake, apply a third of the syrup with a brush. Apply a layer of cream. Repeat the procedure with the remaining two cakes. Coat the cake with cream and refrigerate for 20 minutes.
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• I have no idea how to decorate a cake with 100 grams of chocolate icing, so I just covered the surface of the cake with icing. Since the icing for covering the cake is warm, and so that it does not "drag" the cream along with it, I first coat the cake with mashed apricot jam (jam). After that, the cake must be refrigerated again for 15-20 minutes.
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• Meanwhile prepare the icing: sift the powdered sugar with cocoa, boil water and pour the dry mixture with two tbsp. l. boiling water. Add oil and mix everything well, there should be a sour cream consistency. If the icing is thick, you can add a little water.
• Remove the cake from the refrigerator and pour / decorate the surface of the cake with warm icing. In the photo, the frosting is uneven - I did not have time to cool the cake before frosting and the frosting "hooked" the jam. Sprinkle the sides with fried biscuit crumbs. Add decor as you like. Before serving, the cake still needs to be soaked and cooled.
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• Ready-made cake (New Year's decor, unpretentious: sugar tree, sugar topping snowflakes, cocoa nibs)
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• Photo of the cut (I was in a hurry and did not clean the biscuit, so the "crust" is visible)
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The dish is designed for

1-1.3 kg

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Bookmark the recipe without hesitation! Thanks for the detailed description!

Handsome, not a cake!
Thanks for the recipe and the detailed Mk!

I'm crying, Larissa. Really, tears are rolling ... I do not know what words of gratitude to pick up ... The cake is beautiful. After all, I still have a taste somewhere in the depths of my memory. I understand your guests.Now I have a goal to strive for. It's fine! THANK YOU!!!

[liyashik]

liyashik,

Here's another thing I want to add. Yesterday I asked my sister a question (we never discussed this question with her): tell me, what cakes do you remember from our childhood / youth? There is no need to talk about the branded ones, these are Evening Serenade and Lipetsk. This is a completely different story. Here, one of those that were sold in stores, according to GOST? She replies - “I remember only one awesome cake, it was simple, but very tasty, it’s curd! I remember how often at work this particular cake was bought for all sorts of holidays” ...
Now I just have to repeat it after Larisa. And treat your family!

[Zmeika]

Zmeika,
Larissa, thank you very much for the recipe, I will definitely try to do it! I just, to my shame, I must admit, I am friendly with biscuits every other time ((But I hooked a simple composition and really want to do it))
liyashik,
Leah, and I remember from childhood only Leningradsky, Abrikotin, Enchantress and Bird's milk, probably))

[Lena]

Leah, and I remember from childhood only Leningradsky, Abrikotin, Enchantress and Bird's milk, probably))

Lena, these were also, except probably the Enchantress, I don’t remember something. But for some reason no one knows with curd cream, it was made in Lipetsk. I've been looking for him for so long, but here Larisa helped me a lot. There may still be people who ate it. After all, there are many cities on the forum.

[Zmeika]

Zmeika, I want this, but we have cottage cheese this is the same putty and what to do ??
Can you see a photo of cottage cheese to see the consistency ??
For the recipe - thanks

[Zmeika]

Zmeika, Larissa, URRRAAA !!! Straight as a Christmas present !!! I make excellent homemade cottage cheese. Thank you !!!

Leah, liyashik, you are a great inspiration !!! And thank you!

The consistency of cottage cheese ... I take crumbly



You can also weigh the cottage cheese so that the extra whey is glass. But with a low weight of cottage cheese, it is hardly possible to squeeze anything out of it.

[Larissa]

Larissa, funky cake 🔗

didn't clean the biscuit,

What is it, how and why is it done?

Soon my husband has a birthday! The cake will be exactly according to your recipe! I just haven't decided which one
If you don’t stop until 20, then my roof will definitely slide down - I’ll bake everything!

[Larissa]

Larissa, great cake and execution. Thanks for the wonderful recipe. You definitely need a stove)

Yes, there is a problem with cottage cheese, you must carefully look for a quality one. But as for the fat content, Larissa, you took 9%. Shouldn't you take more fat? That is, I understand correctly, the recipe describes exactly 9% cottage cheese? And I'll ask about the syrup too. Is apple juice a personal supplement or is it?

Oh, thank you, praised, now the crown will grow on the head

Everything in the recipe except for the GOST jam. Curd 9% is indicated in the recipe.

About juice. I did the truth with leftover orange syrup, not apple juice. If you take store juice, then of course it is already hopelessly sweet in itself, and if you also add 1: 1 sugar ... I don't know. If you squeeze from apples, then you need to filter the juice. If anyone has apple juice in their summer cottages, then this is perhaps the most correct choice.

About cleaning a biscuit. Completely optional procedure. I cut the biscuit to clean off the uneven edges (when removing from the mold, there are always uneven sides and when smearing with cream, the crumbs are inevitably mixed into the cream. I don't like this), and it also happens that the smoothest cake that needs to be put on top turns out with a crust and then the cut will be as in the photo. It did not work to put it on top with a crust, since the bottom of the form is slightly rounded and the crown would not come out so good.

[Zmeika]

Zmeika, while I took it to bookmarks, but I will definitely perform it.

Larissa, this cake haunts me, tired of suffering, went to the store for cottage cheese. The only thing I want to immediately deviate from the recipe is to make it without chocolate glaze. I have a snow-white mood. I will come with a report, I hope everything will work out.

It will work!

[Zmeika]

Zmeika, with us, if we weigh it, this is what happens
We'll have to bake .. and eat

Larissa, good evening! I'll lay out the whole cake for now, then in a cut. I’ll wait for my husband, it’s not interesting to cut one.

Leah, well, it just turned out great! Tall cake, everything is great!

Leah, well, it just turned out great! Tall cake, everything is great!

Larissa, thank you! I don’t know which of us is the more inspirer I am or is it you !!!

Posted Monday 09 Jan 2017 8:51 PM

I made 2 cakes, here is a cutaway cake:

Beauty!

Added Monday 09 Jan 2017 09:50 PM

Found where I took about cleaning biscuits. This is written in the book of RP Kengis "Home cooking of cakes, pastries, cookies, gingerbread, pies". He writes that the biscuit should be cleaned of burnt places with a grater or knife. And the second time I came across a cleaning in the same GOST-1983: "The baked biscuit is cooled for 20 - 30 minutes, removed from baking sheets or molds and left to stand for 8 - 10 hours at a temperature of 15 - 20 ° C. After that, the paper is removed, the biscuit is cleaned. "

Here

[Leah]

Leah, in what a fabulous Christmas-New Year atmosphere your cake flaunts !!! And yes, he is so tall! The beauty! A very interesting "white" option!

[Larissa]

Larissa, it is cleaned so that it is soaked well and so that there are no stripes on the cut.
I also have such a book. Adore!

Added Monday 09 Jan 2017 9:59 PM

Leah, gorgeous cake! Well, what's that taste? We wait...

Girls, what good fellows you are! Looking at you and me, I wanted to bake this cake I love old recipes, especially GOST ones ...

[Tumanchik]

Tumanchik, Thank you! Just about to avoid stripes

[Larissa]

Girls, thanks for rating !!! I can’t taste it, I have some kind of quirk !!! Now my husband will eat!
Larissa, very valuable information! I regret not clearing the biscuit, I didn't have enough crumbs for the sides))).

Added on Monday 09 Jan 2017 10:20 PM

Girls, I tried a piece from my husband)). Delicious! Gently! But the biscuit should be definitely divided into 3 cakes! So that everything is soaked in syrup and cream. Or the oven is then in a larger diameter form, if it is difficult to cut biscuits. The top cake is a little dry, although I soaked it too. Yes, this is definitely him! Taste of childhood...

[Irish]

it is stripped to soak well

But your truth is Irish, it just dawned on me that it would be better saturated without a crust! (besides the fact that these edges-side-top-bottom go to crumb for sprinkling)

Or the oven is then in a larger diameter, if it is difficult to cut biscuits

Leah, and have not tried a thread? It seems there is such a method

The top cake is a little dry, although I soaked it too

Leah, the top cake needs to be impregnated not on top of the crust, but on the cut, that is, we soak the top biscuit while it is still on the table with the cut up. Saturate and then lay on the cream with a cut. Did you do that?
By cutting the biscuit: I on the biscuit in height (on the side) first make notches on the desired number of cakes, you can by eye, you can use a ruler. Then, along the height of the upper notch, I make cuts along the entire circumference of the cake. Then I insert a long bread knife-saw into the incision and with sawing movements I cut off the upper cake, then I cut the next cake in the same way.

[Sveta]

Sveta, and also tried it with a thread: girl_prepare_fish: honestly, I was more worried not about the biscuit, how I would get it, but about how I would cut it, and even into 3 cakes. Previously, my husband helped me in this matter, but he "was not at hand." And so it happened, the biscuit was very good, so tall ... But I did not take it out of the mold and it remained wet, even in 12 hours, so it was very difficult for me to cut it into 3 parts.
Elena, I also did notches, thank you for your advice! Next time, I hope it will work out after proper storage of the biscuit. Of course, I saturated the cut with the syrup, not the crust. This morning the cake tastes better, definitely! Only he is almost gone, I treated everyone for the night looking.

Well, I told you that no one will notice the intricacies of manufacturing

[Lerele]

LereleIra, do you really have no "human" cottage cheese? We have a lot of tasty things ..

[Larissa]

Larissa,

Well, I told you that no one will notice the intricacies of manufacturing

I have a husband you know how fussy? He "cuts" everything at once. Said "ok" to the cake, that's the highest praise. Before, I often baked rye bread with sourdough, and so until he puts his hand to it, the bread will remain "normal". I gave him a minute to knead the dough, then everything is good and tasty)). We have already formed a ritual in this way. .. And the neighbors are friends, yes, they are delighted)).

Well, great, now you can start to other peaks. I already have a plan maturing. I took aim at the cake, already painted it. It remains to implement

I already have a plan maturing.

Oh, how interesting!