Soviet sweets are one of the brightest memories for those who lived and grew up in the era of the USSR. And this is not only a matter of nostalgia for the past. It's just that in modern confectionery products, it is rare when a completely natural composition is found, without the addition of various enhancers, substitutes, preservatives. Therefore, such sweets, unfortunately, do not stand up to any comparison with the sweets from the Soviet era. It is not without reason that some brands are trying to attract buyers today by repeating popular recipes from the USSR.
Meringue cake
This confectionery delicacy outwardly resembled a white air cloud. It consisted of two halves connected by butter cream or fruit jam. The cake had a crunchy and very delicate texture that melted pleasantly on the tongue at the first bite.
Today you can repeat this classic recipe at home. For meringues, keep a 1: 2 ratio between the total weight of the proteins and the sugar. In the process of whipping, be sure to add citric acid to the mass at the tip of a knife. Dry the cake blanks in the oven at a temperature of 100 degrees for 1, 5 hours.
Cake "Potato"
The delicacy got such an interesting name thanks to its characteristic oval shape and a decoration made of white cream, which was applied on top and was somewhat reminiscent of potato sprouts. By the way, in Soviet times, these cakes were sometimes made in the form of animal figurines, balls, cones.
You can find many recipes for the Soviet "Potato" on the Internet, but none of them, in the opinion of immigrants from the USSR, looks like a legendary dessert from the past. The fact is that initially this cake was prepared from the remains of other confectionery products. The total mass consisted of biscuit, shortbread, puff pastry, trimmings of cakes and cakes with cream or jam. As a result, the unique taste was obtained, which was so fond of the Soviet sweet tooth.
Cake "Korzinochka"
Cake "Korzinochka" consisted of a base made of shortcrust pastry, jam and delicate butter cream. The most common recipe used was custard or protein cream. From above, the delicacy was sometimes decorated with edible mushrooms, and their legs were made from meringues, and the caps were made from dough.
The Soviet confectioners borrowed the basis for the recipe from Hungarian cuisine. In total, over a dozen items of "Korzinochek" were made in the USSR: with marshmallows, jam or jelly, with fruit and berry, milk and nut fillings.
Cake pigeon's milk"
This dessert has not lost its popularity in our days. It can be safely called the pride of the Soviet confectionery industry. After all, the cake recipe was invented in 1978 in the Moscow restaurant "Prague". Exquisite, delicate taste and airy texture very quickly turned "Bird's milk" into one of the most popular confectionery products of its time.
No wonder the cake was awarded a special honor, becoming the first patented product in the history of the USSR. The exclusive delicacy was also appreciated by the country's top leadership: "Bird's Milk" was ordered to celebrate the 70th anniversary of Leonid Brezhnev.
Eclair cake
The heyday of popularity of eclairs came in the 60s of the last century, although the recipe for these cakes was also found in Russian cookbooks of the 19th century. The immigrants from the USSR remembered them in the form of long oblong tubes, poured with glaze. Inside, eclairs were filled with custard or tender butter cream.
Often, ready-made cardboard boxes with a certain set of sweets were sold in Soviet stores. And in each of them there were certainly eclairs. As a rule, these custard cakes were also eaten among the first.
Wafer rolls with condensed milk
Waffle rolls were remembered by eyewitnesses of the Soviet era as an indispensable attribute of homemade baked goods. For their preparation, the so-called "waffle iron" was used - a device of two massive plates. On one of these plates, batter was poured, and with the second part it was pressed from above and distributed in an even layer.
Hot tube blanks needed to be rolled up as quickly as possible before they began to break. Boiled condensed milk was used as a filling. It was not sold in stores, so selfless Soviet housewives cooked the delicacy on their own, although the cans often exploded during preparation.
Puff rolls with cream
In the USSR, these straws, perhaps, were not inferior in popularity to eclairs. They were made from crispy puff pastry, and custard, marshmallow, protein or curd cream was used as the filling.
Even now, repeating this delicacy at home is not so easy. After all, puff pastry is quite capricious and not every housewife manages to comprehend all its subtleties. Fortunately, in modern pastry shops, tubules still hold a prominent place in the range of popular cakes.
Ice cream
During the years of Soviet power, this cool delicacy enjoyed deafening popularity. The authorities of the USSR were pushed to the production of ice cream by the growing rivalry with the United States, which was the leader in the manufacture of this product.
The first batch was released in the fall of 1937, and soon the refrigeration plants began operating throughout the country. Thanks to active propaganda and excellent taste, Soviet citizens quickly fell in love with ice cream. The assortment of products, in general, repeated the popular foreign varieties of delicacies. But there were also their own unique "inventions" - "Lakomka" and ice cream with a rose of cream in a waffle cup.
