Nevsky is one of the most popular pies of the Soviet era. It is essentially a large airy buttercream bun, generously soaked in syrup. In times of scarcity, such a cake was brought to each other for the holidays instead of cake.
A bit of history
Pie "Nevsky" was very popular in Soviet times. It was sold in bakery shops, legendary “Gastronomy” and restaurant stalls. It didn’t sit on the shelves for a long time. The popularity of "Nevsky" is well deserved. He only looks rustic in appearance. But it doesn't taste like that anymore. Lush, delicate, creamy and discreet in sweetness - "Nevsky" was ideal for tea drinking.
By the way, under this name this cake was sold mainly in the capitals - Moscow and then Leningrad. Similar products were offered in the regions, but under different names - "Druzhba", "Lakomka". The differences between them were only in the layer. Thus, the “Lakomka” pie was layered with confiture or jam.
It is noteworthy that the French have their own answer to the Soviet hit - the Tropisienne cake, which strongly resembles Nevsky both in appearance and taste.
How to cook Nevsky pie in accordance with GOST: important nuances
The recipe for this pie can be found in several Soviet collections for public catering enterprises at once. So, it is presented in a very famous book by Nina Buteykis. A homemade version of this cake is in the collection of Robert Kengis.
Of course, Soviet ingredients differ from modern ones, but it is quite possible to get “that very taste”. To do this, you need to follow the recipe, but only with some amendments. It is also important to follow the cooking technology.
In the original recipe of "Nevsky", the emphasis is on cream and impregnation. As conceived by the Soviet bakers-technologists, it is they who give the pie that very "zest". In fact, the impregnation makes it too cloying. But perhaps this is what makes this cake special.
The dough is also important. According to GOST "Nevsky" is prepared on sponge. This kind of dough is ideal as long as there is enough baking in the recipe.
The Soviet recipe uses fresh yeast. However, you can safely take dry (instant) ones. From such a replacement, the cake will not lose its taste. Just follow the dosage. Experienced chefs do not count the amount of dry yeast in relation to fresh yeast. They do it easier: they follow the manufacturer's recommendations on the packaging. It always indicates how much flour a bag of dry yeast is designed for.
Please note that you may lose a little more or less water than the recipe. This is normal. Since the flour is different for everyone, and how much water it will take can only be understood during the kneading process. Just be guided by the consistency of the dough, not the amount of water.
Instead of margarine, it is allowed to use butter. Only it is better not to pre-melt it to a liquid state. It is advisable to just soften it well at room temperature.
The gost recipe contains an ingredient such as melange. It is a pasteurized mixture of egg white and yolk. In industrial cooking, it is the melange that is used, since it is convenient in terms of storage. At home, it is replaced with ordinary eggs.
The Soviet "Nevsky" was a small bun. You can either exactly repeat the size of this cake, or bake in a mold with a diameter of 22-24 cm. The Soviet recipe is designed just for a mold of this size. Remember, the larger the diameter of the mold, the lower the cake will be.
Only the recipes for the test for "Nevsky" are spelled out in the gostovsky collections. Nothing is said about the cream and impregnation. Experienced chefs agree that buttercream based on condensed milk and sugar syrup are ideal for this cake. Their recipe according to GOST can also be found in Soviet culinary collections.
Pie "Nevsky" according to GOST: ingredients
- 370 g flour;
- 90 g sugar;
- 80 g margarine;
- 170 ml of water;
- 17 g yeast;
- 1 g salt;
- 60 g melange (1 large egg);
- 2 g vanillin;
- powdered sugar for sprinkling.
- 50 g butter;
- 2 tbsp. l. condensed milk.
- 50 g sugar;
- 50 g of water.
Pie "Nevsky" according to GOST: step-by-step preparation
… Heat half a glass of water to 35-40 ° C, add 1 tsp. sugar without a slide, dissolve the yeast and add 100 g of flour. If you are using dry yeast, then mix it with flour, and then add to the dough.
Mix ingredients until smooth. A mixer can be used. Lightly dust the surface of the dough with flour, tighten the bowl with plastic wrap and leave in a warm room for a couple of hours. During this time, fermentation should begin. To speed up the process, place the dough near a heat source, such as a burning hotplate.
Wait until the dough doubles in volume and begins to settle. Dissolve the salt and sugar in the remaining water, add the egg and stir. Add flour, vanillin and stir again until smooth. Pour into the dough and knead the dough. Add butter at the end. The dough should be sticky and soft. Add water or flour as needed to achieve the desired consistency.
After kneading, leave the dough alone for 2-3 hours to ferment. As soon as it rises, circle it. During fermentation, do this at least twice.
Prepare the mold: brush it with butter and lightly dust it with flour or cover with baking paper. Fill the container with dough, but only halfway. Leave the dough in the mold for 45 minutes for the so-called proofing. Many people neglect this step in order to save time. And in vain. The lack of proofing affects the final result. Without it, the cake will not turn out tender and airy. Keep in mind that too much proofing is also bad. Then the dough in the oven will rise badly or treacherously fall off.
Bake the cake for 40-50 minutes at 160 ° C. Reduce the baking time as the temperature rises. Check readiness with a toothpick.
To do this, mix sugar and water. Bring to a boil. Do not forget to stir, otherwise the sugar will start to burn. Keep the mixture on fire for no more than 2 minutes. During this time, the sugar should completely dissolve. Cool the syrup. It should be warm, but not hot. Strain the syrup, add vanillin or rum for flavor if desired.
Chill the cake and cut it in half horizontally. To do this, use a long, sharp knife or a special cutting string. Saturate the cake with syrup. The top cake is slightly smaller and the bottom is larger. If you get a very fried crust, make pricks in several places with a toothpick and soak in syrup.
Pre-soften the butter at room temperature to the consistency of thick sour cream. Beat it with a whisk or spatula until fluffy. Continuing to beat, add the condensed milk in portions. Bring the mixture to a smooth, fluffy state. Taste the mixture. And if you feel creamy wholeness, stop whipping.
Apply cream to the bottom cake and smooth. Cover with top crust and press lightly. Place the pie in the refrigerator for a couple of hours to set the cream.
Sprinkle icing sugar on the cake before serving. Just keep in mind that it is too cloying without it.
It is not recommended to store ready-made Nevsky pie for more than two days. It is recommended to eat it on the same day, because on the second day it already loses its taste.
