Cake "Ivushka" (back to the USSR)

[Sand cakes]

Cake "Ivushka" (back to the USSR)

Category: Confectionery

Ingredients
Sand cakes	3 pcs
Wheat flour	360 g
Chicken egg	50 g (small - 1 pc. C1)
Butter (82.5%)	215 g
Granulated sugar (powdered sugar !!!)	145 g
Baking powder	1 tsp "Under the knife"
Salt	pinch (1 gr)
Cream with cream (820 gr: with a decent margin)
Butter (82.5%)	380 g
Powdered sugar	215 g
Whipping cream 35%	95 g
Vanilla essence (vanilla sugar)	several drops (1 sachet)
Cognac (dessert wine)	2 tbsp. l.
Raspberry jam (jam)	120 g
Finishing
Ready-made chocolate glaze (chocolate)	40 g
Roasted crushed nuts	40 g
Inventory
Parchment for 3 circles d = 20 cm
Cornet for painting with glaze
Curly nozzles for a border

Cooking method

• The most legendary shortbread cake! Now it is still being made by the Dobryninsky Combine. There are no descriptions and recipes in GOSTs. It took a lot of work to find the "very" recipe and technology. For the first time I read the essays for students posted on the Web. Anyone who wrote an essay about "Ivushka", I would give a firm "fail" and send them for re-examination. Putting together several sources (GOST-83 and technological maps found in other places), we got a wonderful cake. And since I always had no "ah" in drawing, the design was taken from "Dobryninsky".
• 
• Description on Dobryninsky's website: “Sand cakes are layered with butter cream and jam. The cake is decorated with butter cream, confectionery glaze. Diameter of the cake: 19 cm. " I do not advise reading the composition, since the presence of margarine and the abundance of "additives" spoil the mood.
• Description from the abstract: “The cake is round, trimmed with cream and decorated with chocolate icing in the shape of a willow branch; the section shows three layers of sand cakes glued with raspberry cream. Weight 1.5 kg. " Here I propose to make this cake, although it will turn out a little heavier. There are no step-by-step photos, since the cake was a trial one, so I write in great detail.
• Sand cakes.
• Remove the butter and egg from the refrigerator in advance so that they come to room temperature. To prepare the shortbread cakes, sift the flour with salt and baking powder in a separate bowl. In a mixer, mix butter, egg and powdered sugar into a homogeneous mass. Add flour and knead the dough. Do not knead, knead, but literally whisk the flour into the butter-egg mixture and roll into a ball. Refrigerate for 15-20 minutes. In principle, you can immediately roll out the cakes, but then you have to do this between two layers of parchment.
• Draw circles of 20 cm each on three sheets of parchment. Divide the dough into 3 equal parts and roll out the cakes. I also do this: I roll out the circles, put a plate d = 20 cm on top and use a serving knife under the edge of the plate to “scoop up” the dough. The smoothest waste-free workpieces are obtained. Chop the dough with a fork and send it to the freezer for 30 minutes.
• Preheat the oven to 200^aboutC. Bake the cakes until golden brown, about 10-15 minutes.
• Cool the cakes on parchment, placing them on the wire rack.
• Cream.
• I read for a long time and wondered how it would look, it was very hard to believe that mixing cream and butter with different temperatures would result in something efficient. So I first tried making a small portion of the cream. And only after she was convinced that the cream was good, she took up the main portion.
• I will warn you right away that I personally do not really like butter cream with powdered sugar. Just kill me, I still feel this powder.
• At the exit, the cream will be very sweet, but the raspberry jam will "beat down" the sweetness a little.
• From the description in the technological map: “35% cream is cooled to 2^aboutC and beat in a cool room, using chilled equipment, until fluffy, stable foam. Softened butter is added. At first (2 - 3 minutes) beat slowly, then the beat rate increases. Without stopping whipping, gradually add powdered sugar, raspberry jam and cognac / wine. The total whipping time is 20 minutes. "
• From a description in another source: “When preparing a cream, cream, sugar and 1/3 of the butter are combined, boiled at a boil for 5 minutes, stirring constantly. Then cooled to 20 ° C. An extract is made from coffee, combined with water in a ratio of 1: 5, and also cooled. Beat the remaining butter for 5–7 minutes, then add raspberry confiture and cognac / wine. "
• I went the first way. Remove the oil from the refrigerator 1.5 hours before the preparation of the cream. Rub the jam / confiture through a sieve to remove the raspberry pits. To prepare the cream, the oil must be very, very soft. Sift the icing sugar thoroughly twice through the finest sieve. Whip the cream into a stable foam, the whips should leave a clear pattern. Don't overdo it, this cream is easy to beat. Place soft butter in a mixer bowl with whipped cream and start whipping. Add icing sugar and vanilla sugar in portions. If you have essence, add it at the end of the whisk along with the wine. Beat until light and fluffy. Try the cream - if suddenly it seems that powder is felt on the tongue, beat a little more. Set aside 145 g of finishing cream. Beat the remaining cream again, adding jam / confiture in small portions. When the jam is evenly mixed, the cream is ready.
• Assembling the cake.
• Remove the parchment from the cakes, fold them carefully and adjust in diameter. Please note when spreading the cream that the surface of the cakes is uneven. Smear the cream so as not to leave voids between the cakes.
• On the plate / sheet of parchment on which you will assemble the cake, make a few small strokes of cream so that the bottom cake does not move when manipulating the cake. Lay out the first crust, spread the cream with jam, lay out the second crust and press it down very gently with a cutting board. Spread on the second layer of cream and lay the third cake “crown” down. Also press down gently with a cutting board. Look at the side of the cake. If there are voids, then it is better to fill them immediately with a pastry syringe or bag.
• Coat the top and sides of the cake with the remaining jam cream. Level the surface. Refrigerate for 10 minutes. Then sprinkle the sides of the cake with crushed nuts and refrigerate again for 20 minutes.
• Meanwhile, melt the chocolate in the oven or microwave until it becomes thick sour cream. The recipe suggests confectionery icing. It can be prepared from 1 tbsp. l. milk, butter, cocoa powder, dark chocolate and granulated sugar. Or you can buy ready-made glaze for decoration in tubes in the store. But, in my opinion, the easiest way is to make a drawing with melted chocolate, neither taste nor aesthetics will suffer. If you want the decor to shine, you need to add a few drops of vegetable oil. I have a pastry pencil for drawing with icing. If you don't have anything like that at hand, then you need to roll up a small triangular cornet from the parchment and use it (roll a "bag" from a rectangle of parchment, cut the corner with scissors. When you fill the bag with chocolate, roll the top of the bag into a tube and press down with your fingers, i.e. you will have a sealed triangle).
• Remove the cake from the refrigerator and draw a border. Fill the cornetic with chocolate and paint the riverbank and the weeping willow to your taste. I was making the cake for February 23rd, so I have sugar snowflakes on my cake. I sprinkled the border with cocoa nibs.
• 
• Slice
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• At my husband's work, someone said about the cake "I haven't eaten" Abrikotin "for a long time

[Zmeika]

Zmeika,
Class! No words The cake is breathtaking, thanks for the recipe

[Zmeika]

ZmeikaThank you so much for the work done on Gostovsky cakes!

[Zmeika]

Zmeika, Larissa, Thank you!

[Zmeika]

What a beautiful delicate cake.
Larissa Zmeika, thanks for such a detailed description!

Thanks to everyone who walks with me to the Soviet pastry shops. I am very, very pleased that someone is interested in this.

[Zmeika]

Zmeika, Larissa! Thank you so much for your invaluable work !!!!! I, too, more and more often return to Soviet cakes, because over time the charm of new trends disappears and I want something insanely tasty. And all insanely tasty, alas, remained in our childhood

over time, the charm of new trends disappears and you want something insanely delicious. And all insanely tasty, alas, remained in our childhood

, in the early 2000s it was still possible to eat these trends, but what they are selling now is
Therefore, I am also increasingly nostalgic for Soviet cakes.

Thanks to everyone who walks with me to the Soviet pastry shops. I am very, very pleased that someone is interested in this.

We walk, we walk! Interesting
Thanks for the work you've done!

Thank you so much for the recipe! I enjoyed the photo and reading the recipe.

[Larissa]

Larissa, again the recipe "floated" past me, I don't understand anything! I wait here every day, looking out, waiting, but I didn't notice your new cake! I'll go and see if there is such a recipe in my cherished booklet. By the way, I found mine there, with cottage cheese cream.
.. What decor, I want to cry !!! I will not draw this in my life!

Practice a little and you will draw!

The cake is simple. Done in one evening.

The cream isn't too fat? It only confuses me. The presence of raspberry jam attracts, but I'm afraid with fat content, too much.

The cream is both fatty and sweetish. But then such cakes were made with increased nutritional value.

You can replace this cream with any butter cream with jam. The cream should give this lightness, but in fact, yes, it is heavy.

[Larissa]

Larissa, yeah, in this case, you want to follow the recipe, but you can't))). But your performance is simply stunning! ... About Abrikotin amused))).

Duc and it is not necessary to follow her straight. Take another cream and no one will notice