Cake "Spartak" traditional recipe

Cake "Spartak" traditional recipe

It is difficult to say when this delicious dessert appeared, who invented it and why they called it that. On the Internet, we managed to catch a version about a close connection with the Spartak football club. The statement is bold, but unconvincing - with the same degree of probability one can imagine that gladiators adored this cake. Maybe Spartak was the name of the pastry chef who invented this delicious treat. I understand how to make Spartak cake, and I’m ready to share the recipe with you.

Secrets of Spartacus and corresponding manufacturing errors

This dessert is not one of the “fast” ones. For the cake to come out, it will take about 3 hours to make and another 10 hours for the culinary magic to reach perfection.

The traditional Spartak cake recipe includes foods rich in carbohydrates. Calorie content of a 100-gram serving is 383 kcal. But honey contains a lot of necessary substances, and cocoa provokes the production of joy hormones. Endorphins, combined with the pleasure of a tender taste, will make an anniversary, birthday, or any holiday a truly fun day.

So that your efforts are not in vain, consider the points due to which the homemade Spartak cake may not work out:

• The dough must be cooled before rolling, otherwise it will stick to the rolling pin.
• Try to add as little flour as possible when rolling so that the cakes do not come out hard.
• Roll out the dough thinner; the cakes should be thoroughly soaked in cream.
• Thin cakes are easy to burn - watch the time.
• Do not add flour to a very hot mixture of cream and dough.
• The cream should be thick. A very watery cream can be thickened by grating a bar of snow-white chocolate.
• Honey-chocolate shortcakes should be thoroughly soaked. If you can’t wait almost a day, leave the cake for a couple of hours at room temperature, and then put it in the refrigerator for three hours.
• You can decorate the sides of the cake with crumbs from cake scraps, crushed shortbread cookies, nuts or grated chocolate.

Step-by-step recipe for Spartak cake

Manufacturing can take from one and a half to 3 hours - it depends on experience. First of all, don’t rush, do everything carefully and don’t waste your time. When you master the operations, things will become more fun without harming the property.

To make it, you need to prepare dishes, a whisk, a mixer, baking paper or parchment.

Ingredients for cakes, cream and glaze:

• Finely ground wheat flour (extra or premium grade) - 500 g
• Milk – 550 ml
• Cocoa powder - 7 tablespoons
• Snow white sugar - 400 g
• Vanilla sugar - 2 teaspoons
• Butter - 350 g
• Eggs - 4 pieces
• Soda - 1 teaspoon
• Baking powder - 1 teaspoon
• Natural honey - 4 tablespoons

First, remove the butter from the refrigerator so that it softens at room temperature. Now smile - you can bake a delicious cake only in a good mood, and let's start preparing the Spartak cake at home.

Cookies

1. Sift 400 g of flour into a large bowl, add 4 tablespoons of cocoa powder and a teaspoon of baking powder. Mix.
2. Heat a pan of water for a steam bath.
3. In a much smaller saucepan, mix 4 tablespoons of honey, 150 g of sugar and 100 g of butter. Place in a steam bath and stir until smooth, stirring constantly.
4. Break 2 eggs and beat them lightly with a whisk. Pour the eggs into the mixture in a narrow stream, stirring.
5. Add baking powder. Cook for 10 minutes, stirring continuously.
6. Remove and let cool slightly, about 2-3 minutes.
7. Add the contents of the saucepan given to us into the bowl with flour and cocoa, stir vigorously with a spoon. The dough will seem runny to you, but there is no need to add flour. As it cools, the mass will thicken and become elastic.
8. We begin to knead the dough with our hands until it acquires a uniform color and does not stick to our hands.
9. Roll the sausage and cut it into eight equal parts. Place them on a plate, cover with cling film or a plastic bag and leave for 15 minutes at room temperature. After this, place it in the refrigerator for 15 minutes.
10. Preheat the oven to 180 o C.
11. Take the dough out of the refrigerator and roll out the first portion to 2mm thickness. We try not to add flour and roll out the cake on parchment so that you don’t have to shift it. If you're not convinced it will work, sprinkle a little flour on your kitchen counter and rolling pin. Strive to give the cake a shape close to the future configuration of the cake.
12. Place the dough on baking paper on a baking sheet, prick the surface with a fork and place in the oven.
13. Bake for no longer than 6-8 minutes. At this time, we will prepare the next portion.
14. We take the crust out of the oven and immediately cut it to shape. To do this, we use a pan lid, a baking dish, a square or rectangular piece of cardboard.
15. We fold the scraps separately - from them we will create crumbs for decorating the cake.
16. We bake the shortcakes, trying not to burn them, cut them while they are hot and do not stack them so that they do not stick together.

1. Pour 500 ml of milk into a saucepan, evenly add two slightly beaten eggs, 150 g of sugar, 2 tsp. vanilla sugar and 100 g flour. Stir until the mixture is homogeneous.
2. Place in a water bath and cook until thickened. Stir the cream constantly so that it does not burn.
3. The cream will be ready when you can draw a line on the surface with a whisk.
4. Remove from heat and let the mixture cool. Stir occasionally so that the surface is not covered with a film.
5. Using a mixer, beat 200 g of softened butter until fluffy.
6. Continuing to beat, add the cooled cream to the butter, a tablespoon at a time. The result should be an airy and fairly thick mass.

Glaze

1. Mix 100 g of sugar, 50 ml of milk and 3 tablespoons of cocoa in a saucepan.
2. Place the saucepan on low heat and stir until the mixture boils.
3. Stirring constantly, cook for 2 minutes.
4. Remove from heat, add 50 g butter, stir well.

Assembling the cake

1. Spread the cooled shortcakes and sides of the cake with cool cream. We leave only the top surface without cream.
2. Carefully fill the top of the cake with glaze and level it with a silicone spatula or a wide knife.
3. Grind the scraps from the cakes in a blender or knead them with a rolling pin in a bag. Sprinkle the sides of the cake.
4. Place the Spartak cake in the refrigerator for 8-10 hours so that the cakes are moderately soaked.

Video recipe for Spartak cake

In the video you can see how the Spartak cake is made step by step when experienced housewives get down to business.

This cake is not the most ordinary, but everything will work out if you follow the recipe and sequence of actions. The Spartak cake, the step-by-step recipe for which I offer you, has amused even the most indulgent sweet tooth many times. The finished cake will be tender; it’s impossible to resist the taste of chocolate and the smell of vanilla.

Creator: Lena Staretskaya specifically for the Chocolate.Today website

Cake “Spartak”

No matter how many delicious pastries you prepare, the Spartak cake still remains the most delicious and beloved dessert. An incredibly delicious chocolate honey cake with butter and custard cream, so tender that you can eat the cake with your “sponges”.

First you need to sift half a portion of flour through a sieve.

Sift flour and cocoa.

Then mix well.

In a small saucepan, grind the eggs with sugar. Add milk, natural honey and softened butter there.

Mix these ingredients well and place over medium heat. Stirring constantly, bring to a hot state.

Once the sugar and butter dissolve, add soda and stir quickly.
The mass will begin to foam and greatly increase in volume. Keep the saucepan with the contents on low heat for about 2-3 minutes, stirring constantly. After this, remove from heat and let cool for 3-4 minutes. Then little by little add the mixture to the flour mixed with cocoa. Stir with a spoon first because the mixture will be hot.

Place the warm dough on a floured table, evenly add the rest of the flour and knead with your hands into an elastic and soft dough. You can add more flour as needed, but you don't need to add a lot of flour when kneading. The dough mass will be slightly similar to plasticine; the dough should be soft, elastic and slightly sticky.

Roll the dough into a rope and cut into 8-9 equal parts.
Cover with cling film to prevent the dough from hardening and drying out. Place the plate with the dough on a saucepan with warm water, then it will be easy to work with; otherwise, it will be virtually impossible to roll it out. Roll out any piece of dough into a circle on a floured countertop or directly on parchment paper.

Place a plate or mold of suitable diameter (22-24 cm) on top of the dough and cut to fit.
You can throw the scraps of dough to decorate the sides of the cake with later. Prick the rolled out dough with a fork and bake the cake in an oven preheated to 180 degrees for 5-7 minutes.
Bake all the other shortcakes for the chocolate-honey cake in this way. After baking, allow the finished shortcakes to cool completely.

Prepare custard for the cake with pudding.
In a saucepan, combine a bag of pudding (you can replace it with the same amount of starch) with sugar and vanilla sugar. Add the eggs and whisk into a homogeneous mixture. Add warm, but not hot, milk little by little and stir the mixture well with a whisk until smooth. Place the pan with the contents on low heat, continuously stir the mixture with a whisk, especially on the bottom of the pan, to avoid the formation of lumps. As the custard thickens and begins to boil, turn off the heat and remove from the stove.

Pour the custard into a clean bowl, cover with cling film so that the film lies directly on the surface of the cream. In this form, leave the cream to cool to room temperature!

Beat the soft butter with a mixer until light and fluffy, this will take approximately 5-6 minutes. Without stopping whipping, little by little, about a tablespoon at a time, add the custard cooled to room temperature and beat until smooth.

Prepare chocolate icing for the cake. Add sugar, sifted cocoa to a saucepan, pour in milk and mix well. Place on low heat and cook until thickened. After the mixture boils, stirring, keep the glaze on the fire for another 1-2 minutes.

Then remove from heat and add butter to the still hot fudge, stir until the butter is completely dissolved. Then let a little chocolate glaze cool.

Assembling the “Spartak” cake.
Coat the cake dish with cream. Place the first cake, brush with the prepared cream, cover with the second cake and assemble the entire chocolate-honey cake with butter-custard.

Place the top crust on top and pour warm chocolate glaze over it, carefully spreading it over the crust. If desired, the cake can be decorated with crushed crumbs from the cake scraps.

Or you can leave it as is, or give the cake more beauty by decorating it with fruits, berries, or an ornament made from the remaining chocolate icing.

Leave the Spartak chocolate cake for 3-4 hours at room temperature so that the cakes have time to soak in the cream perfectly. Then place it overnight (that is, in the dark) in the refrigerator, then the cut of the cake will be careful.

Chocolate cake “Spartak”

Spartak cake is a chocolate and honey dessert with custard. One of the most tender cakes, the shortcakes are very thin and soak instantly! The recipe calls for cocoa and honey; this combination gives the dessert an indescribable taste and smell! The cake is very easy to prepare! PS For this cake, the amount of ingredients for the cream needs to be doubled, because I prepared a half portion of the cream!

Ingredients for “Chocolate cake “Spartak””:

For the cakes

• Wheat flour / Flour – 320 g
• Chicken egg - 3 pcs
• Sugar - 200 g
• Butter - 100 g
• Cocoa powder - 50 g
• Honey - 100 g
• Soda - 5 g
• Salt - to taste

For cream

• Milk – 500 ml
• Chicken egg - 2 pcs
• Corn starch - 45 g
• Butter - 80 g
• Sugar - 140 g
• Vanillin - to taste

For the glaze

• Cocoa powder - 30 g
• Sugar - 100 g
• Milk – 80 ml
• Butter - 50 g

Number of servings: 12

Nutritional and energy value:

Recipe for “Chocolate cake “Spartak””:

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Cake “Spartak”

This winter and autumn is a time of discovery for me. I constantly discover old homemade cakes that people have been baking for years. Not long ago there was a “Milk Girl”, almost last week there was a “Mikado” cake. And at the moment here is Spartak. The first time I tried this cake was this November in Lviv. I noticed and decided to repeat it to you.

It's actually a chocolate honey cake with sour cream custard buttercream. Wrapped In general, open the recipe, we’ll figure it out in the process.

Ingredients for a cake with a diameter of 21 cm:

Dough

Making recipe:

Prepare the dough. Mix honey, sugar and butter and place in a water bath.

Keep in the bathhouse, stirring occasionally until the sugar dissolves. Remove from the bath and stir in soda. Let the reaction take place, then add the eggs and mix.

Add sifted flour with cocoa and knead the dough.

We divide it into 8 parts. Roll out each part between sheets of parchment to a thickness of 2-3 mm. Remove the top sheet of parchment and bake the shortcakes in an oven preheated to 180 degrees for 6-8 minutes.

We cut out the finished hot shortcakes according to the template (I have the bottom from a springform pan).

Preparing the cream. Place sour cream, sugar, egg and starch in a saucepan.

Stir, set on medium heat and, constantly stirring with a whisk, bring until thickened (there should be traces of the whisk on the surface of the mass). Transfer to a bowl.

Cover with film so that it adheres to the surface of the cream. Cool it one hundred percent.

Beat butter until creamy mixture. Add sour cream a few spoons at a time, without stopping whisking.

Layer the cakes with cream and coat the sides and top of the cake. Chop the cake scraps and sprinkle the cake on all sides.

Let the cake rest for 8-12 hours in the cold, then serve. Before serving, it is better to let the cake stand at room temperature for 20-30 minutes.