Spartak cake (30-50 thin cakes)

[Dough:]

Spartak cake (30-50 thin cakes)

Category: Confectionery

Ingredients
Dough:
Yolks	2 pcs
Sunflower oil	2 tbsp
Sugar	120 g
Milk	7 tablespoons
Cocoa	3 tablespoons
Soda (not slaked)	1 h spoon
Honey	2 tablespoons
Flour	600-700 g
Oil drain	50 g
Cream:
Semolina	150 g
Sugar	150 g
Oil drain	250-300 g
Lemon zest	1 PC
Milk	1 l

Cooking method

• Dough: mix honey, yolks, butter, sugar, milk, cocoa and soda and bring the mixture to a boil over a fire without a water bath. Let it cool for 5 minutes and add 2 tablespoons of sunflower oil. We begin to introduce flour, when it becomes difficult to knead, transfer it to the work surface and continue kneading until the dough is softer in consistency! than dumplings. All! We divide the father-in-law into balls weighing 33-35 grams, this is if the cakes are 25 cm in diameter.
• From this amount of dough, 20 cakes are obtained (the height of the assembled cake from such 20 cakes = 5 cm, therefore, I advise you to reduce the diameter, for example, balls are not 35 g, but 30 g each, and then there will be several more cakes). Accordingly, if you double the portion, there will be 40 pcs. It all depends on your desire. Here you can experiment with the size as you like, but remember that from a ball of 35 g you get a cake of 25 cm.
• Roll out the cakes on parchment or between two sheets. As anyone is comfortable. The cakes roll easily and thinly, almost transparent. Bake at 180 degrees for 2-3 minutes. We cut the cake according to the shape and absolutely! We put it under the press so that they do not deform.
• Cream: for best results, grind semolina in a coffee grinder. Cook semolina in milk, then add sugar and cool. Beat the butter until fluffy and add semolina in 2-3 tbsp. Add the lemon zest. The cream is ready. This cream is PERFECT! I thought for a long time which one to use, I found information that this one is in the classic recipe. You will not regret! I promise.
• The cream is obtained in 2 tablespoons per cake.
• We collect the cake and leave in the cold for a couple of hours or overnight.
• In the photo, there are 33 cake layers, I baked 40 but there was not enough cream. Therefore, we prepare the cream as described, we do not save.

The dish is designed for

1 PC

Time for preparing:

2-3 hours

Note

Good day to all. Today it has become very fashionable to cook Spartak with many thin cakes. Recipes are hidden :))) and now, having collected all the information on the Internet, I have brought out the perfect recipe!
This is something !!!
It melts in your mouth!
Delicate, moderately sweet, nourishing and aromatic!
Love from the first piece😘😍

Girls, this is a masterpiece !!!

Give it a try and write reviews!

With such a cream, my mother liked Bird's milk. Well, that is, of course, this is certainly not a similar cake, but she asked to do just that.
And the cakes probably look like Ryzhik ... you have to try, the cut is beautiful, it would only be enough patience to bake so many cakes ...

I hesitated for a long time with the cream. I used to like with sour cream and regular custard, but having tried this one! THIS IS LOVE! Bake you will not regret it.

[Olya 7]

Olya 7, looks very appetizing, taken away to bookmarks. Thank you

I'm waiting for your photos😍

[Olya 7]

Olya 7, a very beautiful and interesting cake, I take it to bookmarks. Thank you

Thank you. 😘

30-50 cakes! Wow!

cake 33 layers, baked 40

cool !

Olya and how long did you roll out 30-50 cakes!
Thanks for the recipe!

It seems to me that the cake is not small - a whole liter of milk ... two times you can easily halve it.

It takes about 3-4 hours. But it's worth it

Olya and how long did you roll out 30-50 cakes!
Thanks for the recipe!

3-4 hours😀

It seems to me that the cake is not small - a whole liter of milk ... two times you can easily halve it.

I beg 🙏 Do not change anything in the recipe, otherwise it will not work

[Olya 7]

Olya 7, Why is this? I'll reduce everything, not just the cream. I cannot imagine such a cake if I have never spent more than 300 grams of flour anywhere.

What a beautiful piece on the plate. I want to bake such a masterpiece for the New Year. You just need to brace yourself and get ready. It's already scary with my culinary skills. I promise, as I bake - I will report.

What a beautiful piece on the plate. I want to bake such a masterpiece for the New Year. You just need to brace yourself and get ready. It's already scary with my culinary skills. I promise, as I bake - I will report.

I, too, haven’t baked it for 35 years 😂 But it worked the first time. On a plate, this is the second Spartak in my life. Thank you, I'm waiting for the photo🤗

3-4 hours😀

Whoa! You should be given a medal.

[Olya 7]

Olya 7, Why is this? I'll reduce everything, not just the cream. I cannot imagine such a cake if I have never spent more than 300 grams of flour anywhere.

From this amount of products, I got a cake only 5 cm high and 25 cm in diameter.If the diameter is reduced, it will be slightly higher. You decide. 🤗 This will not affect the taste for sure.

[Olya 7]

Olya 7, Olya, this is YES!
I can imagine how delicious it is!
I probably won't have enough patience, and you are a fine fellow!
All the same, I will throw in bookmarks, and suddenly someday I will ripen.

I have a recipe for a honey cake called "Magyar", there is also a cream of semolina. In my opinion, such a cream is ideal for a honey cake. I remember making 24 cakes from Magyarsky dough .. Oh, it was a long time ago.

[Olya 7]

Of course, I immediately went to see the pictures of this fancy cake. But soooo !!! No, there is definitely no one like yours. When a person is interested in the process itself, then the result will be excellent. Your cake inspired me with one childhood memory: my mother's good friend baked "Napoleon" from 22 cakes, while for all 10 - it was already good. She did everything superbly and enjoyed infinite authority. It was pleasant to be at her house, because it was clear that here they were trying for the sake of guests and were glad to see them. Here you are, Olya 7, apparently, from such exceptional housewives.

[Olya 7]

Olya 7, Olya, this is YES!
I can imagine how delicious it is!
I probably won't have enough patience, and you are a fine fellow!
All the same, I will throw in bookmarks, and suddenly someday I will ripen.

Thank you



lady inna, thank you very much, I don't know as a hostess)))) but it was a matter of principle. Girls bake such cakes to order for crazy money, I decided to check if it's worth it ..... and yes !!! : girl_claping: worth it



girls, baked it again
made 2 portions of dough and cream, it turned out 40 cakes, diameter 25 cm and height 7.5 cm.It is up to you to decide whether it is big or not

[Olga]

Olga,

Would you add details to the recipe so that later no one would make a cream with lumps, you also need to be able to cook semolina porridge, and stone cakes, otherwise they will spend 40 layers of time and remain dissatisfied. A cake from a series of classic, of course, very tasty, if not spend 3-4 hours on it.

It is from the same series as baking a bunch of cakes for "pancakes". I like it this way better, provided that you can bake several pans at once, and my oven is small and only one cake can be made at a time.

The cakes can be rolled out all at once and put in a pile of parchment between the cakes from drying out. And someone keeps covered one by one. In general, do not even leave the dough open, cover it with at least a napkin to prevent it from drying out. It is more convenient to bake this way, it bakes very quickly in a pan and you may not have time to roll it out in the process. Bake for a short time, as they began to gilded a little - that's enough, you can't bake, they will be hard. Too lazy to describe, on the forum it is necessary to see such a process in the cakes in a frying pan for the search, there with pictures and details.
And you can do it not round to speed up in the oven. Roll out to the full size of the baking sheet.Bake the largest crust at a time and then stupidly cut it there into 2-3 pieces. If done well, there will be a neat rectangular cake, but rather, and the taste will not suffer. If the oven is evenly heated and has good convection, then several trays at a time. Also, do not bake too dry.
Well, it would be good to make a tattoo in biscuits so that they do not swell (well, this is a classic for all biscuits in general). Do not knead with zeal as soon as it reaches the desired consistency (rubber can be obtained).

you can also add, if the cakes turn out to be dry, too dense from habit among inexperienced, and the cream is very dense and not moist, then you can slightly boil cream (raw ones sour faster) a little bit additionally wet the cakes with a brush (I remember somehow generally boiled water very I moistened overdried cakes and nothing, but it is better not to bring the cake to this, of course, (even if you hold the cakes in the refrigerator, they also become softer, absorb moisture) and then even with flaws in violation of technology the cake cannot be spoiled.

Baked for half a portion. Cakes with a diameter of 20 cm turned out to be 12 pieces. The cream, however, changed to whipped cream. Delicious cake turned out !!! Thank you so much! I will definitely try to do it with your cream

Super. Thank you

[Olga]

Olga, I admire: roll out 30-50 cakes and bake I have 8 cakes for Napoleon sometimes too lazy to roll

roll out 30-50 cakes

Thanks, but of course I rarely do such a feat either, but it's worth it!

Hello. I want to repeat your feat and bake this cake. But I want to make the diameter smaller. Probably 22-23 cm. Here I think how many grams per dough cake to take. I will bake the cakes in advance, and I will collect the cake in a couple of days, let them lie in the cold.

Probably 22-23 cm. Here I think how many grams per dough cake to take.

Good evening. I think 33 is just right, 35 will be either a little thicker cake or just more scraps, you can try to roll one out, and you will immediately understand everything and the main thing is the dough is a little softer than for dumplings! Then the ride is perfect. I look forward to your feedback. thank you for your interest

[Button]

Let's make the calculation Button

For d = 25 cm, 35 g of dough is needed, for d = x dough.
Area of ​​a circle n (d / 2) (d / 2)
The formula for the rolling ball is
x g dough = 35 g x dapprox x dapprox / 625

for d design = 23 cm, 29.6 g of dough is needed
for d = 22 cm, 27.1 g of dough is needed.

We estimate according to the test. Olya had 20 cakes, 35 grams each = 700 g of dough
We need for 22 cm 20 cakes of 27.1 grams = 542 g of dough, that is, less than Olya's amount in
our quantity per ball / 35 grams = dough weight reduction factor 27.1 / 35 = 542/700 = 0.774

If you do not reduce the amount of dough, then from Olya's amount of 700 g we get
700/22 = 31 biscuits.
For forty cakes, you need to either get the dough or reduce the diameter of the cake even more.

If you look differently like this. 35 g - 25 cm, and it turned out 20 cakes, but we need 40,
then 35/2 = 17.5 g of dough should go to the cake and the diameter of such a cake should be approximately 17, 68 cm, that is, 17 cm.
From Olya's amount, 40 cakes will turn out with a cake diameter of 17 cm and a ball weight for rolling 17.5 grams.

Let's make the calculation

: girl_cleanglasses: super! : girl-swoon: You are just a talent! I'm not a mathematician: pardon: more practice, try it. About 40 cakes, yes! I need a double portion, I indicated that. From the initial amount of 25 cm in diameter, 20 biscuits of 34-35 grams came out.

I ate such a cake for a long time!
I wanted to ask for a recipe, but these people left and somehow it didn't work out ... Insanely tasty and tender!
Definitely bookmarked.