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Cake "Verkhovyna" (GOST-1975)

Cake "Verkhovyna" (GOST-1975)

Category: Confectionery
Verkhovyna cake (GOST-1975)

Ingredients

Nut sponge cake with milk
Granulated sugar 65 gr.
Chicken eggs 105 gr. (2 eggs C1)
Whole condensed milk with sugar 45 gr.
Grated nut kernels (fried) 60 gr.
Vanillin - essence several drops
Semi-finished product "Stephanie"
Wheat flour c. from. 50 gr.
Butter 82.5% 40 gr.
Chicken eggs 40 gr. (one small C2)
Granulated sugar 45 gr.
Nut kernels (roasted) 40 gr.
Cocoa powder 3 gr.
Salt pinch
Baking powder for the dough 1 tsp
Puff pastry 110 g (1 plate ready-made frozen)
Creamy cocoa
Powdered sugar 85 gr.
Butter 82.5% 160 g
Condensed whole milk with sugar 65 gr.
Cocoa powder 15 gr.
Vanilla essence several drops
Cognac or dessert wine 1 tbsp. l.
Chocolate lipstick 70 g
or
Chocolate glaze
Powdered sugar 70 gr.
Cocoa powder 8 gr.
Vegetable oil (I take walnut) a few drops
Input (boiling water) 1 tbsp. l.
Blotting syrup
Granulated sugar 35 g
Essence of rum several drops
Cognac or dessert wine 1 tsp
Sprinkling and decorating nuts 50 gr.
Form d = 20 cm

Cooking method

  • The cake is from the "haste" series and is made quite simply (unless of course you know exactly how ).
  • In my hands I still have the same collection "Recipes for cakes, pastries, muffins and rolls. Part II. Shortbread, puff, custard cakes, etc." (approved by the USSR Ministry of Food Industry on December 29, 1975).
  • I bring to your attention the Recipe N 218 Cake "Verkhovyna". Description of the cake: "Three layers of semi-finished products -" Stefania ", biscuit-nut and layered - are connected with butter chocolate cream. The surface is covered with fondant, trimmed with cream and nuts. Round shape. Weight 1 and 2 kg."
  • The cake is by no means forgotten and is still produced by Ukrainian confectioneries. Here he is.
  • Verkhovyna cake (GOST-1975)
  • In the description, everything looks simple, but all the time it seems to me that there are traps and tricks around, so I climbed to study student food abstracts.
  • At first I read for a long time about biscuits with condensed milk. If you make a biscuit in the classical way with separate whipping of whites, yolks and then mixing in the rest of the contents, you get nonsense - condensed milk is heavy, viscous dough will quickly settle. If you immediately whisk with condensed milk, there is a risk that the dough will not rise well when baking. In tyrnet they do this and that, I decided to go the second way - to beat with condensed milk.
  • Semi-finished product "Stephanie". A beautiful name, however ... This is what the students write: "Stefania biscuit by the method of preparation is similar to a biscuit semi-finished product, by the content of fat and flour - to a sandy one. well-developed porosity Semi-finished product of dark brown color; crumb has uniform porosity, with a sugar nut-chocolate flavor. (Approx. Zmeika: words from the abstract unchanged)
  • For better loosening of heavy pastry dough, ammonium carbonate is used. Flour should contain 28-32% of weak gluten. "I do not know if students eat what they write about, but the finished cake is completely sandy and has very little to do with biscuits. In one source, it is prescribed to bake in an oven heated to 180-210 ° C, for 30-50 minutes, in another - 200-220 ° C for 25-30 minutes. I did it at a temperature of 190 ° C
  • Puff pastry. To make 100 grams of puff pastry is from the series "for the sake of a mug of beer a brewery to fence". Therefore, you can safely buy ready-made yeast-free dough in the store and use it. Even if the purchased dough is on margarine - it's okay.
  • So my kitchen muse is ready to share my cake recipe.
  • Product Comments... In the biscuit I use my favorite Unitron nut flour. But for the shortbread "Stephanie" - I chopped the nuts finely and finely with a knife. Grated nut is "lost" in shortcrust pastry, I tried different options and came to the conclusion that you need a tangible grits, and not fine grinding. Instead of 1 egg for a shortbread, take 2 small yolks, and instead of sugar, use powdered sugar. The first time I did it as in the recipe and I miscalculated - the cake turned out to be a tasty "cookie", but crumbly, and it was difficult to cut. In the GOST recipe, ammonium bicarbonate is used as a baking powder. You can't find this on sale, so you just need more ordinary baking powder. And all the same, it will turn out to be a shortbread cake, and not a biscuit. About the cream. The first time I tried to cheat and made a cream with condensed cocoa. The cream turned out delicious, but not quite right. Therefore, it is better to do it as in the recipe. Make a little more cream than the recipe recommends - with a margin for drawing. I did a quarter more and that's enough. About syrup. In my household there are always leftover syrups (from cooking candied fruits, from cherries soaked in alcohol, leftover syrup from cocktail cherries, etc.) and they go into cakes. Chocolate lipstick is difficult to sell in the kitchen, so I offer a proven glaze recipe, I answer with my head for the quality and taste
  • How it's done.
  • There are few photos because everything is really simple. All cold products (butter, eggs, condensed milk, puff pastry) must be removed from the refrigerator in advance so that they are at room temperature (and the dough has just thawed, it should be just cold by the time of cooking).
  • Sponge cake.
  • Sift flour, mix with grated nuts and set aside. Grease the mold with butter and sprinkle with flour. Preheat the oven to 190 ° C. Beat eggs with sugar in a viscous fluffy light cream, add condensed milk and beat well again. Pour in flour with nuts, add vanilla and mix gently with a spatula, trying not to sediment the mass. Pour the dough into a mold and put in the oven for 25-30 minutes. Since condensed milk in the dough will have a glossy top and darken quickly. In principle, I then peel off the crust with a knife, but if you want, then cover the form with parchment no earlier than 20 minutes later. Check the readiness with a splinter, it should come out clean. Cool the sponge cake in the mold for 10 minutes, and then put it on the wire rack with the "crown" down. The biscuit will turn out to be dense and I see no reason to withstand it.
  • Verkhovyna cake (GOST-1975)
  • Verkhovyna cake (GOST-1975)
  • Verkhovyna cake (GOST-1975)
  • Cake "Stephanie".
  • On the second try it turned out to be really porous. Beat the butter separately until whitening, and the yolks with sugar (you must first sift the powdered sugar) into a light viscous cream, combine and beat again until fluffy. Sift flour, cocoa, salt and baking powder together, add nuts, stir. Without turning off the mixer, add dry food, vanillin and knead the dough. It will be "smeared". Place parchment on the bottom of the mold and spread the dough on it. Oven 190 ° C. Bake for about 25 minutes. Cool the finished cake in a mold and gently (holding it with your palm, or better with a board or plate), take it out onto the wire rack. The photo shows the texture of the finished cake. I specially made two - one for the cake and one for the cake.
  • Verkhovyna cake (GOST-1975)
  • Puff pastry.
  • Lay the cold puff pastry on the parchment and roll in one direction so as not to damage the layers. The rolled dough should be at least 21-22 cm in size, as the puff pastry rises during baking. Be sure to prick the cake with a fork, otherwise you will not get a cake, but a wonderful puff hat (as in the photo). When I made the cake for the first time, I was in a hurry and forgot to chop the cake before baking. For forgetfulness was punished, the "hat" had to be eaten like this. Oven 210 ° C. Bake until golden brown. The finished puff pastry must be carefully trimmed to the shape of the cake while the cake is hot!
  • Verkhovyna cake (GOST-1975)
  • Cream.
  • While all the cakes are cooling, you can proceed to the cream. Powdered sugar needs to be sieved, cocoa - too, separately from the powder.Beat butter with icing sugar until fluffy and whitening, then add condensed milk in small portions without stopping whipping. At the end of whipping, add cocoa, beat well, then alcohol and vanilla.
  • Blotting syrup.
  • Dissolve sugar in water and boil down to 102 ° C. Add alcohol and remove from heat.
  • Assembling the cake.
  • Sponge and shortbread cakes need to be trimmed after cooling. With a knife or fine grater, gently scrape off the brown sides and crust from the biscuit. Take a shortbread cake, place a biscuit on top of it and carefully trim it with sawing movements. The top can also be cleaned a little to make it smoother. Do not be afraid, the cake is quite dense and you can safely take it in your hands.
  • Using a brush, apply a third of the syrup to the shortbread cake, then wet the biscuit.
  • The bottom cake is sandy. Set aside 2 tbsp. l. with a slide of cream for decoration. Put a layer of cream on a shortbread cake, put a biscuit on it, apply a cream, put a puff. Align the side of the cake with cream (do not apply cream on the surface of the flaky crust! Grease only the side) and put it in the refrigerator for 30-40 minutes.
  • Icing and sprinkling nuts.
  • Before icing the cake, chop the nuts not very finely with a knife. Sift the powdered cocoa sugar and boil the water. Add Art. l. hot water in cocoa with sugar, stir quickly. The glaze should be of the consistency of sour cream. The thickness can be adjusted by adding powdered sugar or water. Add a few drops of oil and stir again.
  • Verkhovyna cake (GOST-1975)
  • Verkhovyna cake (GOST-1975)
  • Verkhovyna cake (GOST-1975)
  • Remove the cake from the refrigerator, pour the icing over it and spread it out with a knife. Put the cake back in the refrigerator to set the frosting. After that, you can sprinkle the sides of the cake with nuts, plant the border and decoration.
  • Verkhovyna cake (GOST-1975)
  • Verkhovyna cake (GOST-1975)
  • Verkhovyna cake (GOST-1975)

The dish is designed for

about 1 kg

Time for preparing:

1 evening

Loksa
Interesting cake, I'll take it as a bookmark.
Larissa, and the cut cannot be shown any more, the photo of the little baby is hard to see. I would like to see how this puff is there in the context. thanks for the recipe!
Zmeika
The cake was made to work for friends and the photo was taken on the phone. I tried to cut the best angle. Digging into the photos, maybe I can do something else.
Loksa
Larissa, the angle is good, the photo is loaded small, it is necessary to correct it, it seems it is possible to do it with the already loaded one.
Husky
Larissa, also tried to consider the cut, it does not work. Very small photo. I looked at your gallery, you inserted photos of the preparation not through the forum. Try to insert them through your gallery on the forum. Maybe then the photos will be opened in a higher resolution.
Zmeika
Verkhovyna cake (GOST-1975)

This is the most targeted shot I've ever received. A photo of a piece of very low quality, it won't get any better

Verkhovyna cake (GOST-1975)

Loksa
It turns out the biscuit layer is the most magnificent. Larissa, Thank you. How did the sand layer transfer the impregnation? not damp? I thought only the biscuit was soaked. And there is not so much cream, there is always a small layer of cream in our cakes, probably this is correct.
I baked a biscuit on condensed milk, but I think that it did not work out for me (for my taste, almost a sole), so I read the recipe with interest!
Zmeika
Oksana, the recipe does not indicate what exactly to soak and I did it intuitively

The thing is that the first approach to the cake turned out to be extremely unsuccessful: my puff "flew away", then I made a shortbread cake using the standard technology of shortcrust pastry with freezing - it turned out "Jubilee Cookies"

The second time I took a closer look at the shortbread cake, and before putting it into the cake, which is called "tasted" the second copy. The option turned out to be quite viable, but I was still "dry". So I took a chance and smeared it with syrup. I literally walked 2 times with a brush. When I tortured my friends, "what happened?" they said the cake was not dry and was eaten right away.

Here is a not quite standard "sand" for this cake.

And I had half a glass of syrup. But! My syrup is more viscous, because it remained from cooking candied fruits
Svetlenki
Zmeika, Larissa, what a beautiful cake!

Quote: Zmeika
At first I read for a long time about biscuits with condensed milk.

Quote: Zmeika
In the description, everything looks simple, but all the time it seems to me that there are traps and tricks around, so I climbed to study student food abstracts.

LarissaThank you for sharing the results of your fundamental research.

Quote: Loksa
I baked a biscuit on condensed milk, but I think that it did not work out for me (for my taste, almost a sole)

It was exactly the same for me! It turns out that this is not an easy biscuit to perform ...
Zmeika
Condensed milk sponge cake seems to me, by definition, to be dense.
liyashik
Larissa, you never cease to amaze me !!!
Zmeika


I now have plans ripening el grandioso. Truth from another book. I would only gather my courage
Svetlana Yurievna
Cake "Verkhovyna" is my favorite cake since childhood (I was born and raised where it could be bought in any pastry shop in Ukraine) I thought that with the collapse of the USSR, its recipe disappeared. Thanks for posting it! Soon my son has a birthday and I will definitely bake him.
Tanik67
Thank you so much for the Gost Cakes, I love them very much, thank you more again.

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