Sandy-chocolate cake (GOST-1975)

[Sand cakes]

Sandy-chocolate cake (GOST-1975)

Category: Confectionery

Ingredients
Sand cakes
Wheat flour (c. C.)	210 g
Granulated sugar	80 g
Butter 82.5%	125 g
Melange (chicken egg)	30 gr. (one small C2)
Baking powder for the dough	1 tsp
Salt	pinch
Souffle
Granulated sugar	160 g
Water	40 g
Agar agar	1.5 g (1 tsp.)
Egg white (raw)	35 g
Condensed whole milk with sugar	35 g
Citric acid	1 g
Citrus essence	several drops
Butter 82.5%	70 g
Chocolate glaze
bitter chocolate	200 g
Butter 82.5%	100 g
Inventory	20 cm and less
Detachable form	20 cm and less
Parchment
Oven	200-210C

Cooking method

• An undeniable masterpiece! Delicate shortbread cakes and cream-soufflé are an extraordinary feast of taste, against the background of which "Bird's milk" looks like a banality. I still don’t understand why I didn’t like sand products as a child. This cake just needs to be repeated.
• After careful study of 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 12/29/1975) I chose Recipe No. 124 Sandy-Chocolate Cake. Description: "Two layers of sandy semi-finished product are connected by soufflé. Top and side surfaces are glazed and finished with chocolate glaze. Square shape. Weight 1 kg."
• I went to the Internet to ask if anyone is making this cake now. So yes, it is produced in Serov by the "Old Bakery" (description on the website: "Soft shortbread cake with a layer of airy creamy soufflé, abundantly covered with dark chocolate. Weight: 0.8 kg" (photo below).
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• The cake is made quite simply, the only exotic that is required to implement the idea is agar-agar.
• Comments on products and inventory... I strongly believe that for good shortcrust pastry it is better to take powdered sugar, and instead of an egg, it is better to use 2 yolks. In the original, baking soda and ammonium bicarbonate were used as leavening agents. I don’t like soda in principle, I can smell it from a kilometer away, but firstly, I still have to find bicarbonate of ammonium, and secondly, do not miss the dose. Modern baking powder is quite suitable, you can safely use them.
• For sugar agar syrup in the GOST recipe uses starch syrup (for 110 grams of sugar, 50 grams of syrup). If there is such a thing on the farm, then add molasses, it prevents sugar crystallization.
• I made half of the frosting and the cake looks not so "chocolate" and "dressed".
• If there is no detachable form at home less than 20 cm, make a soufflé at one and a half rate of products.
• How it's done.
• Sand cakes are very simple.
• Remove the butter and egg from the refrigerator in advance so that they come to room temperature.
• In a separate bowl, sift the flour with salt and baking powder.
• In a mixer, mix butter, egg and powdered sugar into a homogeneous mass.
• Stir in flour at low speed, roll the dough into a ball as soon as even crumbs are formed.
• It is recommended to put the dough in the refrigerator for 15-20 minutes, but I immediately roll out the cakes.
• Draw 20 cm circles on two sheets of parchment. Divide the dough into 2 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 200-210^aboutFROM.
• Bake the cakes for about 8-9 minutes. until a uniform golden color, then cool on parchment, placing them on a wire rack.
• When the cakes are cool, they need to be trimmed.This should be done without removing from the parchment.
• Be careful - the cakes are very, very tender. Therefore, put on the cake the form in which you will collect the cake and if the cake goes beyond the edges of the mold, draw a circle with the edge of a sharp knife several times (like with a pencil), each time lowering the knife deeper into the cake (that is, you sort of "saw through it with a knife ).
• As a result, the cut will be very even and the cake will not crumble. If you cut with a knife, you will get uneven edges.
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• Cut a circle out of the parchment and place it on the bottom of the mold, on the parchment - the first cake, then assemble the mold.
• Transfer the cakes gently from the cutting board.
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• FROM souffle will be more difficult.
• This time, I was probably let down by agar (I have it quite ancient), I had to put 2 tsp., I took one.
• As a result, the soufflé turned out to be the consistency of a cream, although I would say that it tastes more like a plus.
• A bit of reasoning. I tried to make soufflé in different ways. The recipe for the soufflé given here in terms of the ratio of ingredients is "Bird's milk" (described in the blog of Irina Chadeeva). To be honest, I have not decided for myself which soufflé recipe is better.
• Beat butter and condensed milk into a very (very!) Soft cream and set aside.
• Pre-soak the agar for several hours in 2 tablespoons of water.
• Pour sugar into a saucepan, add water and put on medium heat.
• While the syrup is boiling, you can beat the protein until firm.
• Boil the syrup until sampled on a medium ball (this is 120^aboutC), add molasses (if any) and agar. Bring actively stirring to a boil (temperature will be 110^aboutC) and remove from heat.
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• Add citric acid to the protein and beat again until firm.
• Pour sugar-agar syrup along the wall in a thin stream at maximum mixer speed and beat in until the mass cools.
• At the end of the whisk, it should be very firm and shiny.
• Add butter cream, essence and mix well at low speed of the mixer.
• Pour the soufflé into a mold, place the second cake with the "crown" down on top, gently press in and refrigerate overnight to fix the soufflé
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• At the final stage, remove the workpiece from the refrigerator, draw it with a knife along the edge of the mold (I do this with a culinary needle) and open the mold. Place the cake on a platter.
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• Glaze.
• Melt butter and chocolate until creamy.
• Cover the cake with frosting, paintbrush or spoon and draw to your liking.
• Refrigerate for 30 minutes.
• The decor can be done with sugar fudge, which is sold at the store.
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[Larissa]

Larissa, a wonderful cake should be. We have never sold this. But it seems to me that this is such a layer, as in the Slavutich cake. My mother and I loved him very much. Just yesterday we were talking about her. Is she it?

I thought of googling Slavutich cake. The layer is the same. Only biscuit cakes there. Class! You need to bake. Thank you)

Yes, Slavutich had the same stratum.
The combination of soufflé with shortbread dough was a revelation for me. But this is just some kind of bubble gum!

You need to try both options.

[starch syrup]

For the sugar agar syrup, the recipe uses starch syrup (for 110 grams of sugar 50 grams of molasses). If there is such a thing on the farmthen add molasses, it prevents sugar crystallization.

Larissa, if there is no molasses and nowhere to take, what to do?
The cake is super! I'll do it for the occasion.

Beat butter and condensed milk into a very (very!) Soft cream and set aside.

How much oil do you need? Found condensed milk - 35 grams, and butter?

How much oil do you need? Found condensed milk - 35 grams, and butter?

Sorry Mua, corrected the recipe. Oils in souffle 70 gr

Larissa, if there is no molasses and nowhere to take, what to do?

Just take sugar. I initially put sugar (160 g) in the recipe, since molasses is a rare animal in the kitchen, especially starchy. I wrote about molasses for those who use it



About souffle. If you like a dense soufflé, then I recommend the theme Cake about souffle

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45282.0

Great cake, Larissa! As a child, I also did not like sand cakes, now I am perplexed why. It seems to me that I love everything now, that is, everything connected with my childhood.

Exactly. And I am like that.