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Cake "Taste from childhood" (master class)

Cake "Taste from childhood" (master class)

Category: Confectionery
Cake Taste from childhood (master class)

Ingredients

Dough:
Plum butter / softened margarine 280 g
Sugar 280 g
Egg 280 g
Ammonium (soda) 1 tsp (no top)
Flour 419 g
Vanilla sugar 0.5 tsp
Custard protein cream:
Protein 5 pieces.
Sugar 350 g
Water 125 g
Vanilla sugar 0.5 tsp
Lemon acid 1 tsp (no top)
Impregnation syrup:
Sugar 6 tbsp. l.
Water 9 Art. l.

Cooking method

  • Dough:
  • Beat eggs, sugar and ammonium (soda) in one scoop:
  • Cake Taste from childhood (master class)
  • In another, butter (margarine):
  • Cake Taste from childhood (master class)
  • After the end of whipping, combine both masses in one pot, gradually add flour and quickly mix until smooth:
  • Cake Taste from childhood (master class)
  • Draw a circle of the required diameter on parchment (I have 24 cm). We take the dough in three tbsp. spoons and distribute in a circle:
  • Cake Taste from childhood (master class)
  • We bake at 200⁰ С for 10 minutes. From this rate, 5 cakes are obtained.
  • Cake Taste from childhood (master class)
  • After the cakes have cooled, cut them off and moisten them with syrup.
  • Cream:
  • We put the syrup to boil, boil the medium ball until sample (t 1113-118⁰)
  • Cake Taste from childhood (master class)
  • Before the end of cooking, throw a pinch of lemon (from the total norm) into the syrup, stirring quickly.
  • At the same time, beat the cooled proteins (in a kettle washed from fat) until they increase in volume and begin to pour in the boiled syrup in a thin stream.
  • Without stopping whipping, add lemon. acid. After adding all the syrup, we continue to beat for 10 minutes. The cream is ready:
  • Cake Taste from childhood (master class) .
  • Assembly:
  • Spread the cakes a little more warm:
  • Cake Taste from childhood (master class)
  • We collect the cake. If you decorate more solemnly, then you will need more cream ...
  • Photo of ammonia:
  • Cake Taste from childhood (master class) .
  • Help yourself!
  • Cake Taste from childhood (master class)

Note

This recipe has its own history ... I loved the Lemon cake as a child; we have it for 15 kopecks. sold in one stall, always fresh and awesomely tasty. Why "Lemon", I have no idea, it didn’t smell of lemons ... I grew up, but my love for lemon cake remained, and I wanted to bake it, but where can I get the recipe? The Internet is ubiquitous, omniscient, but it was not there, there is a photo of a cake, but there is no recipe - a secret !!! But not from us, that the cream in it is protein custard, I already knew, it remains only to pick up the recipe for the dough, and I began to select. The book "The production of pastries and cakes" helped me in this, which I had, but until a certain point was not in demand. And by trial and error, I picked up a recipe for the test! Now I bake regularly, though not cakes, but a cake and it is the favorite in my family.

chapic
and where to buy this ammonium? I've never met him
Vilapo
In Kiev, it is sold in bazaars, at women selling spices and yeast. I buy at the Odessa or Darnytskyi markets.
Violochka
And how intensively should the cakes be soaked? In general, according to the description, there is something interesting, you will have to try! Another would be to get a thermometer ..
SSvetik
Lena, how on time are you with your cake. Literally 3 days ago, I remembered about these "Lemon" cakes and rummaged through the Internet in search of a recipe, but I could not find anything. I myself am from Ukraine, and we also sold them for 15 kopecks. Only on top they were still sprinkled with crumbs. I want to try to make your cake, but the question arose about sugar in the cakes - when and where to pour it?
Vilapo
Violochka! It is not necessary to soak it too much, the dough is tender, the cake turns out to be porous, I think if it gets too wet it will sour. When I started my experiments, I did not use the syrup at all, then I decided to slightly moisten it, I liked it, and I left it there. Now there are thermometers in this online store. 🔗 .
Vilapo
Quote: SSvetik

Lena, how on time are you with your cake. Literally 3 days ago, I remembered about these "Lemon" cakes and rummaged through the Internet in search of a recipe, but I could not find anything. I myself am from Ukraine, and we also sold them for 15 kopecks.Only on top they were still sprinkled with crumbs. I want to try to make your cake, but the question arose about sugar in the cakes - when and where to pour it?
SSvetik! Sugar is beaten together with eggs and ammonium (soda), then mixed with beaten butter, then mixed with flour. : flowers: And the cake itself was really sprinkled with crumbs on top
chapic
and why the taste from childhood. I still love them. (eat)
Vilapo
Quote: chapic

and why the taste from childhood. I still love them. (eat)

and I love it, but I don't go to the store for a long time, I make it myself And the name had to be invented for the cake, so I tried
Vilapo
Today I continued my experiments and made not a cake, but cakes. I made half of the norm of the dough and a cream of 5 proteins.
Cake Taste from childhood (master class)
Tat_yanka
One thing stops me: 280 g of eggs !!!! How do you measure them?
kolenko
Urrraaa !!! Is this really the cake that was sold in the school cafeteria? They were brought in large, low wooden boxes. Then I bow to you for the recipe !!! This is my husband's favorite cake (after the mushroom cake). I was looking for his recipe on the Internet for a long time, and I went to GOSTs, and I looked in books ... I take it to bookmarks. I'll bake after fasting.
CRALKA
Quote: kolenko

Urrraaa !!! Is this really the cake that was sold in the school cafeteria? They were brought in large, low wooden boxes. Then I bow to you for the recipe !!! This is my husband's favorite cake (after the mushroom cake). I was looking for his recipe on the Internet for a long time, and I went to GOSTs, and I looked in books ... I take it to bookmarks. I'll bake after fasting.
Could you share Ryzhik's recipe ?!
kolenko
Yes please. Probably better in a personal, so as not to offend the mistress of Temko.
Vilapo
Quote: kolenko

Urrraaa !!! Is this really the cake that was sold in the school cafeteria? They were brought in large, low wooden boxes. Then I bow to you for the recipe !!! This is my husband's favorite cake (after the mushroom cake). I was looking for his recipe on the Internet for a long time, and I went to GOSTs, and I looked in books ... I take it to bookmarks. I'll bake after fasting.
: girl_red: THANKS, I myself have been looking for a recipe for this cake for a long time, it really is not on the internet. I decided to experiment with the selection of the test, it turned out ...
metel_007
Quote: Tat_yanka

One thing stops me: 280 g of eggs !!!! How do you measure them?
An average egg weighs 60-70g, which is 4-5 eggs.
Vilapo
Quote: metel_007

An average egg weighs 60-70g, which is 4-5 eggs.
According to the industrial GOST recipe, it is written in general in kilograms, and I counted it in grams.
Eggs weigh in different ways: chicken eggs on average without shells from 40g to 65g.
To prepare the dough, you empty the eggshell into a container and weigh ...
Violochka
65g - selected egg, 55 - first category + - a few grams, I always weigh eggs, because the child likes to weigh
Tat_yanka
Everyone, girls, thanks. I'm going to write off the recipe. I love protein cream
Vilapo
Quote: Tat_yanka

Everyone, girls, thanks. I'm going to write off the recipe. I love protein cream
: mail1: write off,
Yulkin111
Thank you so much for the recipe! I searched for a very long time. I promise to report back with a photo.
Vilapo
Quote: Yulkin111

Thank you so much for the recipe! I searched for a very long time. I promise to report back with a photo.
I hope you enjoy the cake
katyakatya
I made this cake, but instead of protein custard, I made it with wet meringue ... I really liked the taste ... I just haven't tried to make BZ yet and I don't know how it tastes like the taste of a lemon cake, I just can't imagine .. but with a wet meringue I liked it !!!
Thanks for the recipe
Yulkin111
I returned again to thank you for such a coveted recipe.
Here is the cake itself: Cake Taste from childhood (master class)
Although the cakes were rolled out thickly, although I forgot to soak them, but the taste is exactly the one from childhood. Low bow to you.
Vilapo
Yulkin111, thank you for your feedback. Piekies are healthy, and next time you will take into account your mistakes and the cake will be even tastier
Vilapo
Quote: katyakatya

I made this cake, but instead of protein custard I made it with wet meringue ... I really liked the taste ...I just haven’t tried to cook it yet and I don’t know what it tastes like the taste of lemon cake is just as I can’t imagine ... but I liked it with wet meringue !!!
Thanks for the recipe
On health, they do not argue about tastes, I liked it with wet do it with it, but it seems to me it is worth trying to cook a protein custard, read I tried to explain in detail how to make it, suddenly it will turn out
katyakatya
It's not just that I have never even tried making a protein custard ... not so long ago I got carried away with baking ... I am 15 years old, but I will definitely do as you advise next time
Vilapo
Quote: katyakatya

It's not just that I have never even tried making a protein custard ... not so long ago I got carried away with baking ... I am 15 years old, but I will definitely do as you advise next time
It's great, learn, the main thing is not to be afraid
Yulkin111
Lena, as a fan of lemon cake, is sharing another recipe that suddenly came to me from a girl who cooked it in a pastry shop. Since the proportions were given for a large amount, I divided the portion by 3 and this is what happened:
650 g flour
500 g margarine
93 g eggs (2 pcs)
200 g sour cream
230 g sugar
1 tsp ammonia (although she gave 1 tsp with slaked soda)
I cooked exactly as you did. But the cream was made for 7 proteins. It turns out 3 thin biscuits on a large baking sheet.
The only drawback of this test is the very tiny cakes. But so tender and soft that you don't need to soak anything with syrup. Try it, I'm sure you will love it.
And about the cream, I also did not get it before. until I bought a thermometer for caramel, and now everything is working out great.
Vilapo
Quote: Yulkin111

Lena, as a fan of lemon cake, is sharing another recipe that suddenly came to me from a girl who cooked it in a pastry shop. Since the proportions were given for a large amount, I divided the portion by 3 and this is what happened:

The only drawback of this test is the very tiny cakes. But so tender and soft that you don't need to soak anything with syrup. Try it, I'm sure you will love it.
And about the cream, I also did not get it before. until I bought a thermometer for caramel, and now everything is working out great.
Thank you very much, I will definitely try to do it with this test too
Yulkin111
waiting for your comments!
Twist
Lena, brought you a huge thank you for the cake! I did it for a friend on the DR, so there is no incision. But thanks a lot !. Says, the cake flew away to a crumb, even "constantly losing weight" asked for supplements!

Cake Taste from childhood (master class)
Thank you for this recipe is huge !!!
Vilapo
Quote: Twist

Lena, brought you a huge thank you for the cake! I did it for a friend on the DR, so there is no incision. But thanks a lot !. Says, the cake flew away to a crumb, even "constantly losing weight" asked for supplements!
Thank you for this recipe is huge !!!
, Marisha, thank you !!! I am glad that I liked the cake Handsome cake
ChristinaM
Hello, I'm trying to bake lemon tarts. do not come out (Thanks for the recipe, I will try according to your recipe, but I have such a question, in a protein cream 5 pieces of eggs, and how much is it in grams?

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