The main decoration of any festive feast during the existence of the Soviet Union was a cake - with cream roses, candied fruits, rum soaked in and tender biscuit. Those who miss the confectionery of that time are offered a classic recipe for the "Gift" cake, made according to the GOST of those times.
Instructions
Step 1
The secret of the amazing taste of this cake lies in the strict adherence to the recipe and the use of high quality ingredients.
In order for the cream that saturates the biscuit to turn out tender and melt in the mouth, it is necessary to use good butter - with a minimum content of vegetable fats. It is unacceptable to replace butter with margarine: even the highest quality margarine will hopelessly spoil the taste of the cake.
Step 2
When making a "Gift" cake, you will have to be patient - a biscuit baked according to all the rules must "rest" and stand for at least 8 hours.
To make a biscuit, you will need four large eggs, 120 g of flour and the same amount of sugar. Two-thirds of granulated sugar is mixed with yolks and beat until a homogeneous light mass is formed.
Step 3
Beat the cooled proteins thoroughly, add the remaining sugar and continue beating until a dense foam is formed. Very carefully, the whites are mixed with the yolks, after which sifted flour is added to the mixture. The dough is gently mixed, moving the layers from bottom to top, from the center to the edges.
Put the dough in a greased rectangular shape, smooth its surface with a spatula and bake a biscuit at a temperature of 200 degrees. The baking time depends on the power of the stove, on average it is 20-30 minutes. The finished biscuit is left to stand for 8-10 hours.
Step 4
Cold syrup is used as an impregnation of the biscuit: half a cup of granulated sugar is poured with 100 ml of hot water, brought to a boil, cooled. After the syrup has cooled, add one teaspoon of rum and a tablespoon of good brandy to it.
Step 5
To prepare the cream, one egg is mixed with 125 g of sugar and 80 ml of hot milk. With continuous stirring, the mixture is brought to a boil and heated over low heat for another 5 minutes, after which the cream is slightly cooled.
Beat 150 g of butter with a mixer, gradually adding the cooled mixture of eggs and milk to it. A dessert spoon of brandy is poured into the finished cream and a bag of vanilla sugar is poured, after which everything is thoroughly beaten again.
Step 6
The biscuit is cut into two parts, soaked in sugar syrup, the bottom cake is coated with butter cream and combined with the upper cake. The tops of the sides of the cake are carefully smeared with the remains of the cream.
Use a food processor to grind 125 g of roasted peanuts into coarse crumbs. Sprinkle the finished cake with nuts, cool in the refrigerator for 2 hours, then sprinkle with a thin layer of powdered sugar.
