Slavyanka cake with halva (not GOST, but from those times)

Slavyanka cake with halva (not GOST, but from those times)

Category: Confectionery

Ingredients
Classic biscuit
Chicken egg	4 things
Granulated sugar	120 g
Wheat flour	120 g
Cream
Egg yolk	2 pcs. eggs С2 or 1 pc of eggs С0 (20 gr)
Water	20 g
Condensed whole milk with sugar	120 g
Butter (82.5% fat)	200 g
Sunflower halva	100 g
Biscuit dipping syrup
Granulated sugar	100 g
Water	110 g
Aromatic alcohol (cognac, strong wine)	2 tbsp. l.
Decoration
Sunflower seeds peeled and roasted	2 tbsp. l.
Inventory
Shape 20 cm

Cooking method

• The idea for the cake came from a colleague at work. I personally have not tried this cake before and have not even seen it in cooking. However, I may have seen it, but even in Soviet times, biscuit cakes were my last choice "since there is nothing else." There is no such cake in the collection of recipes. I went to the Internet, as it turned out there are people who are nostalgic for "Slavyanka" and actively offer their own recipes. In my opinion, an ordinary sponge cake, but it has only one nuance: cream with halva. Since the repost goes from site to site, I decided to find at least some traces of cake producers and found Dobryninsky at the plant (here it is in the photo).
• 
• From the description on the plant's website: "Layers of classic biscuit are soaked in cream with sunflower halva and condensed milk. The cake is decorated with butter cream." Ingredients: "Butter, egg white, sunflower halva (sunflower kernel, sugar, liquorice extract), condensed milk with sugar, egg yolk, cotton flour, granulated sugar, white confectionery glaze (sugar, cocoa butter substitute, dry dairy products, soy lecithin emulsifier), vanillin and lemon flavors "
• Having looked through the recipe suggestions on the Web, and after reading the composition of the cake at Dobryninsky, I concluded that the cake used Prague cream only instead of cocoa as a filler - halva. The Internet community uses takhinny, but I trust Dobryninsky more and took sunflower.
• This time I did not take a photo of the process, because everything seemed simple and clear to me.
• Classic biscuit to cook (follow the link for a photo of how to make a biscuit) 4-8 hours before assembling the cake. The sponge cake must be kept with air access, just cover it with a towel.
• Divide the eggs into whites and yolks. Beat the yolks with 1/3 of the sugar in a fluffy, viscous cream. Beat the whites until fluffy, add sugar and beat until smooth and shiny. Gently mix the whites and yolks and sift the flour into them. Stir in flour using "wrap-around" movements from center to edge until the lumps dissolve. Pour into a mold covered with a circle of parchment and bake at 200C for 25-30 minutes. After cooling, remove the biscuit from the mold and turn it over onto the wire rack with the lid down.
• Boil the biscuit blotter syrup. Pour water into sugar, bring to a boil and cook after boiling for a couple of minutes, remove foam, cool to 20 ° C, strain and pour in alcohol.
• Cream "Prague" differs from Charlotte in its preparation technology. In GOST it is written as follows: "A mixture of egg yolks mixed with water in a ratio of 1: 1 and condensed milk is boiled in a water bath to a creamy consistency. Then it is cooled and introduced gradually, in several steps, into butter previously softened on a whipping machine. At the end of the beating, add cocoa powder and vanillin. Duration of beating 20 minutes. "
• Translated into kitchen language, it means the following. Remove the oil from the refrigerator one hour before the cream is prepared.Add water to the egg yolks and mix very thoroughly, or it is better to strain through a sieve. And only condensed milk can be added to a mixture of yolks with water. With constant stirring, bring to a boil in a water bath and cook until thickened. If lumps have formed in the syrup, strain through a sieve. Cool to room temperature. The butter and syrup should be at the same temperature. Beat butter until whitened and fluffy. Without stopping whipping, add syrup in small portions. Set aside one heaping scoop of cream for the decoration.
• Knead the halva thoroughly with a fork and add at the end of the cream until it is evenly distributed. If any lumps remain, they will get stuck in the cake decorating tools.
• Before starting with mixing halva in cream, I asked Irina Chadeeva for advice about "how much" and "how". She replied that she was not sure of success, since halva is essentially a sugar that will most likely dissolve in oil. Nevertheless, I mixed halva into the cream.
• Assembling the cake.
• Cut off the "lid" from the biscuit, clean the sides and bottom (you can do this with a fine vegetable grater). In this case, the fried "crusts" will not be visible on the cut of the biscuit. Chop the trimmings into crumbs and fry them in the oven (I use, however, a regular frying pan and hotplate). Crumbs are needed to sprinkle the sides of the cake.
• Divide the biscuit carefully into three layers.
• Place the first crust on a platter and soak with the third soak syrup. Apply a layer of cream. Repeat the same with the second cake. Put the third cake on a plate, gently moisten the syrup on the side with which it will lie on the second cake. Use a cutting board to turn over. Lay out the last cake.
• Coat the top and sides of the cake with the remaining cream (leave a spoon or two on the border, the cream with halva holds its shape well), sprinkle the sides of the cake with crumbs.
• Garnish as you wish, sprinkle with roasted seeds. I wrote that before adding halva to the cream, you need to set aside a spoon for decoration. In principle, this can be omitted. But I wanted the leaves and was afraid that from the cream with halva they would not be smooth and thin.
• In my photo, a cake of a larger size and weight than the one that will be obtained from the indicated ingredients. I did it on a double rate of products and used the d = 24 cm form.
• 
• Slice
• 

Similar recipes

Cake "Crow's Feet" (Merri)

Cake "Narcissus" (the most delicate curd cloud) (Meri Klarissa)

Cake "Classic" (biscuit and cream) (Scarecrow)

[Zmeika]

Zmeika, Larisa is a wonderful cake!
Thank you for another masterpiece!
I wanted to ask right away about halva, it’s hard, well it interferes with the cream, I think it’s hard to knead it .. or not?

[Trishka]

ABOUT! This is delicious! I confirm! In the old days of living in Moscow, I bought it in the Moldavia cafe on Preobrazhenka. There it was baked.
Then she did it herself on a whim and only with halva from sunflower seeds. With sesame, it seems to me, too, will be wrong.

Added on Tuesday 24 Jan 2017 10:46 am

Trishka,

Knead the halva thoroughly with a fork and add at the end of the cream until it is evenly distributed. If any lumps remain, they will get stuck in the cake decorating tips.

[Rita]

Rita, so knead with a fork, you need to try ..

Ksyusha, if the halva is fresh, then it kneads easily. Just do not walk on my rake - do not use a blender / electric mills - the halva will immediately "get oiled" and there will be gorgeous halva oil, which will easily spread on a sandwich, not a crumb.

By the way, my cake left for the event a day after assembly. I put some cream aside to see what would happen in a day, in two ... In general, I managed to look "in a day", maybe "in two" I did not find a stash in the refrigerator. A day later, the hard crumbs of halva began to "float", that is, they softened in the cream. So do not delay the use of the cake. But the cream still kept the shape well, I laid out a border for them, but the leaves were ordinary.

In general, I realized that halva is a product that must be placed with care as a filler. The other day I mixed halva in a souffle. I was not impressed, to be honest, although I love halva.

And according to the reviews, I was a little greedy with the biscuit impregnation. Soak without hesitation.

I don’t like the classic biscuit - kill me.

[Larissa]

Larissa, beautiful cake

Thank you!

[Zmeika]

Zmeika, Laris pasib, we will take everything into account ...
And such a cake is unlikely to stay with us for a day or two ...

[Larissa]

Larissa, with tahini halva you shouldn't even try, right?

Alenka, why, try it. It is on the Web that people do it with tahini. Then sesame will be more logical for decoration, but you won't pour a lot of it.

Alenka, why, try it. It is on the Web that people do it with tahini. Then sesame will be more logical for decoration, but you won't pour a lot of it.

Thanks for the recipe and for the advice .. the question of homemade cake was just decided - my fastidious only recognize takhin halva)))
Well, I'll think about it for work, maybe I'll choose from your list - everyone was impressed!

Thank you so much!

girls, a bar of halva is well rubbed on a coarse grater - it turns out just a thin homogeneous crumb, just do not press on the grater, the bar may break

I'm making a green halva cake, rubbing halva

and cream with halva should be delicious especially with peanut, I think

I am making a green halva cake

Cake! Cake !! Cake !!!

green cake

[Larissa]

I don’t like the classic biscuit - kill me.

Larissa, if you create cakes like that on the unloved classic, what are your favorites?

Thanks for another great classic cake!

Larissa, if not a secret, what book of Marchel do you have? "The production of pastries and cakes"? And what year?

[Svetlenki]

Svetlenki, I have Marchel's book in 1975.

About biscuits. As you can tell ... there is a set of foods that I cook but don't eat. That is, I only have to try once to know what it tastes like.

Lyubimyyyyeeee - everything on nuts, meringues, custard, sand, puff, curd, maaaak and bird cherry. Speaking of tastes. I never liked Soviet sand pastries. The baskets were cool, and the cakes were somehow incomprehensible. The illumination of taste came to me when I myself began to make shortbread dough. That is, the first time I made a quiche and disappeared ... then cakes began to be born in the kitchen.

I found a very valuable tip about shortbread dough from Irina Chadeeva - instead of sugar, put powdered sugar. True, the first time the cakes made on yolk and powdered sugar crumbled from one glance at them, after that a picture of the correct shortbread dough and the correct thickness of the cakes in cakes from it formed in my head.

And Chadeeva has the most optimal recipes for bird cherry baking. I just purr from her. More precisely, from both of them - from Chadeeva and from bird cherry I am actively experimenting with bird cherry myself - adding berries, chocolates, etc. mrrrrrrrrrrrrrrrrrr ... .

[Larissa]

Lyubimyyyyeeee - everything on nuts, meringues, custard, sand, puff, cottage cheese, maaaaak and bird cherry.

Larissa, that's it! can you bring us some work. So fun to see! I have never even tried products with the addition of bird cherry flour.

maaaaak

I also love poppy dearly. I finally found a box that perfectly grinds / crushes the poppy. Now I would like to find a filling recipe, as in bakery rolls. Have you come across the "perfect" filling recipe?

Sorry that the topic was a little flooded to you, but if the conversation about tastes and preferences came up

I will lay out bird cherry on occasion

I just grind the poppy in a coffee grinder. But I do not often use it as a filling, since I am no longer interested in rich baked goods, but poppy cakes in cakes are bubble gum!

[Larissa]

Larissa, put it in the plan for next weekend ...

Alenka, the hint is understood

Speaking of tastes. I never liked Soviet shortbread pastries. The baskets were cool, and the cakes were somehow incomprehensible. The illumination of taste came to me when I myself began to make shortbread dough. Ie.the first time I made a quiche and disappeared ... then cakes began to be born in the kitchen.

I found a very valuable tip about shortbread dough from Irina Chadeeva - instead of sugar, put powdered sugar. True, the first time the cakes made on yolk and powdered sugar crumbled from one glance at them, after that a picture of the correct shortbread dough and the correct thickness of the cakes in cakes from it formed in my head.

Larissa, can you hear about the subtleties of shortbread dough? somehow it wasn’t particularly interesting to me / it didn’t come out of the word AT ALL ... but here, I baked an assorted cake cake))) well, such a melting sissy turned out, I even wanted to try Leningrad and kurabie again, otherwise everything tasted different It was. ... tell me, if it's not difficult ... I definitely don't have a picture about such a dough)))

Alenka, according to my observations, if the dough is made on yolks without proteins and on powdered sugar, then it turns out to be just melting and crumbly. As soon as you put sugar in, it's crunchy.

Added Monday 30 Jan 2017 08:33 PM

For the first time I made a shortbread cake, the cakes had to be thin. I did it according to the instructions of Chadeeva. And I made the dough on the yolk. Ohhhh my cakes poured from one look at them

Since then, I have learned a lesson. For quiches you need a denser dough, for baskets - no difference, but for cakes - depending on the thickness of the cake. The thicker the cake, the looser I make.

Added Monday 30 Jan 2017 08:38 PM

And I have plans ... "Ivushka"

You just need to practice drawing willows with chocolate, otherwise I will not start what to draw, no one can guess what my artistic intention was

[Larissa]

Larissa, Thank you!. I'll keep it on mind...

but I really liked the cake from Assorti .. I did it on powder, on yolk. ... and beat the butter with powder and an egg very well, but when I added flour, I just prepended it so that the dry flour would go away .. and rather in a bag ... I was worried, of course, but the result was pleasing! ...
Thank you for this new feeling that everything can work out)))) you just have to try!

Here I am with a funny cake

A very successful cake ... all lovers of halva liked it, but I myself don't like halva, so I didn't experience much ecstasy at first, but I got into it!
I did not deviate from the recipe ...

PS. If I remember about the cut photo, I'll take a picture tomorrow ...

Oh how lovely

[Larissa]

Larissa, Thank you!.
Here, I have not forgotten)))

ahhh, it's gorgeous!

Beauty

One of these days I will make "Ivushka", I have already got raspberry jam. Who was interested in the sand?

One of these days I will make "Ivushka", I have already got raspberry jam. Who was interested in the sand

I agree with you on everything !. And on the sand including))))
Unrealistically delicious cakes are obtained!

[Larissa]

Larissa, how could I miss another masterpiece ??? Halva cake !!! I love baked goods with halva.

Yeah, with halva

I can get to Ivushka at the weekend. The cream is tricky there.

maliyinovy))) Fkusnyyyy, probably ................ ..............

[Larissa]

Larissa, ZmeikaI'll be your tail. In order not to miss anything. Is it okay if we switch to you?

Nothing

I don’t like the classic biscuit - kill me.

A very interesting recipe, I want to cook if I find halva.
So, maybe they don't suffer, but immediately cook this cake with OWC?

By the way, can you imagine, Larisa, my friend's mother, having learned about my inclinations, found a collection of recipes for flour and other products for catering. I really haven't seen him yet. But I'll see you soon). I'm afraid I will quickly grow from a ponytail into competitors !!!

By the way, can you imagine, Larisa, my friend's mother, having learned about my inclinations, found a collection of recipes for flour and other products for catering. I really haven't seen him yet. But I'll see you soon). I'm afraid I will quickly grow from a ponytail into competitors !!!

ABOUT! It is interesting

In 4 hands, cakes come out more beautifully

I was so glad, you have no idea. More precisely, you can imagine. So many interesting things ahead, I'm all in anticipation

I bought Kengis's book in two releases, looked at what had changed, what had been added. Some of the recipes are simply masterpieces! Some are sharpened for the disposal of fruit crops. Last year, Antonovka's parents had so many births, you can't say more. Antonovka is such a thing that you can't eat much, and if you cook a lot, you can't eat either. I processed part of it into applesauce without sugar for all sorts of marshmallows / pastilles, and the second part is also puree. But pears were cooked in this puree. It's delicious! The recipe is just from the book. And just to boil pears - they are none, compote with compote, in apples - the uttermost flight.

Oh, how great! Larissa, of course Antonovka apples are specific). My husband adores them), and I respect them more, if only for the fact that it is from them that Belevskaya marshmallow should be prepared. Did you cook? I will not dare to do it yet.

Belevskaya did it. I am firmly convinced that doing it at home is absolutely pointless purely economically. Drying marshmallows eats up a lot of electricity.

I didn't think about the ent. We consume so much electricity that it’s enough for a ton of Belev's marshmallow. I wanted to try at least once if it would work out cleanly or not.

It will work out