Cake; Fairy tale; according to GOST

Cake “Fairy Tale” according to GOST

Soup with meatballs and dumplings

Crispbread with seeds

Pickled beets

Saffron cake with pear

Stewed beef with carrots and prunes

• New Year
• Christmas
• February 23
• March 8
• Easter
• Birthday

A simple cake to make, but a very tasty one.
There were no serious standards for its decoration, although at first it was conceived in the form of a log.

Ingredients

general information

Complexity

Average

Step-by-step recipe with photos

Sponge cake
Beat the yolks with 2/3 sugar until a thick, light mass is obtained.
Beat the whites until stiff, add sugar and beat until thick and shiny, about 1 minute.
You don’t need to beat it too much (as for meringues), because...
The sponge cake may not rise well. Carefully mix the whites and yolks into a homogeneous mass.

Add the sifted flour and mix gently, but carefully and quite vigorously. It is comfortable to stir with movements from the edge of the bowl, lowering the dough into the middle, while turning the bowl.

Place the finished dough in a 10x20 cm rectangular pan, greased or lined with parchment, and bake for 25 minutes at 200*C.

Readiness is determined by using a wooden stick - there should be no raw dough left on it, or by pressing - the surface should spring back.

Cool the finished biscuit in the mold for 5 minutes, then place it on a wire rack and leave for 8-12 hours.
Place the biscuit with the widest side on the board, cut off the top corners, giving it a semicircular shape.

Grate the resulting trimmings or grind them in a blender

Place on a baking sheet and fry for 10 minutes at 200*C until coffee brown.
Cool and mix with cocoa powder.
Syrup for impregnation
Pour boiling water over sugar, stir until sugar dissolves, cool and pour in cognac.
Cream
I carefully described the making of cream in this recipe.
Divide the cream in half.
Add cocoa powder to one part and mix thoroughly

Set aside 2 tbsp.
snow-white cream, add spinach juice to one part, syrup to the other. If you add too much water, the cream will separate. The photo shows that I added 1 tbsp to the pink cream. instead of 1 tsp. syrup and it came out uneven. It is very difficult to decorate with such cream. The greenish cream has a uniform thickness and smooth structure.

Assembly
Cut the biscuit into 3 shortcakes.

Soak all the shortcakes in syrup

Coat the two bottom cakes with snow-white cream

Cover the entire cake with chocolate cream

Sprinkle, not counting the top, with biscuit crumbs with cocoa

Create grooves on top; you can apply them using a pastry cutter with cream with a serrated nozzle, or simply use a spatula with teeth.

Using multi-colored cream, plant leaves and flowers onto the resulting relief surface.

Leave the cake to soak in the refrigerator.

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Cake parable

A fabulously delicious and indescribably tender cake, for which no one is indifferent. This magical dessert perfectly combines fragrant sour cream biscuits and tender buttercream. It is decorated with egg white custard, drip chocolate icing and apple roses. Be sure to prepare such a delicious cake for your guests. Everyone will be in complete ecstasy!

Ingredients

• Biscuits

Flour 285 g (95 g per biscuit)

Cake parable video recipe

Cake parable step by step photo recipe

Before we start making the cake, we’ll weigh out the sour cream to get rid of excess water. To do this, place a sieve on top of the bowl, cover it with 4 layers of gauze, and pour sour cream onto it. Leave the sour cream to drain for at least 4 hours. You can speed up the process twice by installing oppression on top.

When sour cream gets rid of excess water, it acquires a thick, creamy texture.

We are preparing a biscuit. To do this, sift 95 grams of flour, 30 grams of starch, 1/2 teaspoon of soda and 1/2 teaspoon of citric acid into a bowl. Mix all dry ingredients until smooth.

In a separate bowl, beat the egg with 100 grams of sugar until stiff foam.

Add sour cream to the beaten egg with sugar and beat again.

Gently add the flour mixture into the whipped mixture in several additions.

At the end, add 60 grams of poppy seeds and mix everything completely.

Place the dough in a baking dish lined with parchment paper and place in the oven preheated to 180*C for 20 minutes.

Immediately tip the finished biscuit onto a wire rack and leave to cool completely.

We literally prepare two biscuits in the same way, only instead of poppy seeds, one of them will contain prunes cut into pieces.

And in the other - raisins.

Cut off the top cap of the finished, cooled biscuits so that they are even.

Let's prepare syrup for soaking the biscuit. Pour sugar into a bowl, add water, and place over medium heat.

Bring the syrup to a boil and simmer for 1-2 minutes.

Add Baileys liqueur to the cooled syrup and mix everything.

Preparing the cream. To do this, pour gelatin with cool water and leave to swell for about 20 minutes.

Whip cool cream, weighed sour cream and sweet powder in a bowl.

You should get a thick, airy cream.

Melt the swollen gelatin over the fire and immediately pour it into the prepared cream.

Beat the cream and gelatin thoroughly with a mixer.

Let's start assembling the cake. Cover the sides of the mold with high-quality cooking tape or thick plastic film. Place the first sponge cake on the bottom and soak it with impregnation.

Place half of the prepared cream on it.

Next, add the poppy seed cake, soak it in syrup again, and cover with the remaining cream.

Soak the sponge cake with raisins in syrup and place the soaked side on top of the cream.

Cover the top of the pan with cling film and leave it in the refrigerator for at least 6 hours.

Prepare custard for decoration. Pour water into a saucepan, add a pinch of citric acid and sugar. Place on medium heat and cook to a temperature of 118*C.

While the syrup is cooking, beat the egg whites with vanilla sugar until stiff foam.

Continuing to beat, pour the bubbling syrup in a narrow stream into the whipped whites.

The result should be a thick cream that holds its shape well.

Use the prepared cream to line the sides and top of the cooled, soaked cake.

Using a pastry bag with a shaped tip, pipe the remaining cream along the bottom of the cake.

Add cream to the bitter chocolate and melt in a water bath.

Using melted icing, draw chocolate streaks on the sides of the cake.

Pour the remaining glaze into the center of the cake and lightly cover the surface.

Making roses from apples. First, mix water with sugar and cook the syrup.

While the syrup is boiling, cut the apples into thin slices.

Add a little food coloring to the syrup so that the apple roses have the most eye-catching color.

Boil apple slices in sweet syrup until slightly softened. It’s important not to overcook them so that the records don’t fall apart.

We lay out the cooled apple slices in strips of 7 pieces each, and roll them into rosettes.

To create apple leaves, cook the slices in syrup with the addition of green dye.

Place the prepared apple roses and leaves on top of the cake.

Sprinkle sweet beads on top of the cake.

Be sure to prepare this cake for your family and friends. It's indescribably delicious! Bon appetit.

Homemade cake “Fairy Tale”

The photo of the three-layer Fairy Tale cake struck me right away. It turned out that under the same name there are two sweets: a Skazka sponge cake with cream and the same Skazka, but with 3 different shortcakes (poppy seed, nut and dried fruit), so to speak, a homemade version.

Almost everyone will figure out the recipe for the cake, which was previously called “Fantasy”. Maybe it’s called Fantasia, we’ll figure it out and find the name of the same name, and that’s the recipe for you.

A piece of the finished Fairy Tale cake

The history of the origin of the Fairy Tale cake

The famous dessert called “Fairy Tale” became popular in Russian times, when the government slightly deviated from the postulates and began to believe that affordable products could also be wonderful. In fact, the Fairy Tale cake is not just one dessert; under the typical name there are a dozen recipes, and any of them can confirm the name of the same name only because of its beautiful taste and aesthetic design.

We are talking about a confectionery product that has been familiar to us since the times of the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) - a sponge cake with cream. Why then was it called “Fairy Tale” if its ingredients are so ordinary? And therefore, as noted above, it was masterfully decorated in confectionery factories with cream patterns.

Rectangular fairy tale cake

At the moment, such patterns are not considered a masterpiece, but earlier, believe me, it was something beautiful. In addition, the impeccable combination of sweet taste, fascinating decoration and lightness of texture made the cake the main decoration of formal tables of that time.

Throughout its popularity, the dessert was produced in a variety of designs: in the form of a log, a roll, a round, rectangular or square cake.

Dessert Fairy Tale with butter cream

Ingredients for 8 servings

the volumes are indicated for 1 sponge cake (so we increase everything by 3 times, but add various fillers to each portion)

½ cup of flour (the approximate calculation of the size of a glass is assumed to be 200 g)

½ cup sweet sand

1 tsp baking powder for flour (you can create it at home without the help of others: mix 5 grams of soda, 12 grams of wheat flour and 3 grams of lemon)

We know that we will need to add various fillings to any of the cakes:

the first shortbread with: ½ cup poppy seeds.

2nd shortbread : ½ cup of crushed mixed nuts to taste (peanuts, walnuts, hazelnuts) or take one type.

3rd shortbread : ½ cup of dried fruits (again, you can take a selection: raisins, dried apricots, dates, prunes), or you can use one type - raisins, for example.

Fillers for cakes

For the cream we will prepare:

500 g sour cream

500 g sugar

Inventory

mixer or whisk

form for baking

cake stand or dish for assembling the cake

How to make a fairy tale cake at home

To create the sweetness, we need to bake three shortcakes with different fillings: sour cream biscuits. It is permissible to prepare the dough in one common bowl, and later divide it into three parts, adding your share of filler to each.

But I make any biscuit separately.

Firstly, the oven does not allow you to load more than one mold.

Secondly, I’m afraid that the mass will settle while it waits for its own turn of baking.

Beat the egg with sugar until the mixture turns white and the sweet sand melts.

Grind a chicken egg with sugar

Later I add sour cream and continue whisking.

Add the required ingredients and beat further

Next, mix the dry ingredients (flour, baking powder) and mix everything into the sugar-egg-sour cream mixture.

Add dry ingredient mixture

Add any of the selected fillers to the finished mixture. I'll be the first to bake a shortbread with poppy seeds. Poppy seeds need to be soaked in advance, but on store shelves you can often find ready-made poppy seeds of a pleasant mixture.

Culinary poppy mixture

We unload the dough with poppy seeds into a mold lined with baking paper or greased with butter and sprinkled with flour. Place in the oven for baking at a temperature of about 180-160°, for approximately 25-30 minutes.

We follow the same method with the following ingredients and shortcakes.

I added raisins to the second shortbread (we previously soaked them in hot boiled water and carefully washed them).

Mix raisins into dough

Crushed walnuts were loaded into the third sponge cake.

Walnuts for the third portion of biscuit dough

As a result, we get three different sponge cakes (small thickness).

Cream for cake “Fairy Tale”

We take our ingredients for the cream (sour cream and sugar) and beat everything into a homogeneous mass. To get a good sour cream, you need to know a couple of secrets, which you can learn on the sour cream recipe page.

Whipping cream for the Fairy Tale cake

Since the shortcakes may not turn out to be completely “moist” biscuits, you can soak any of them in fruit or sweet syrup, soak in cream, and coat with our sour cream to suit your taste. The top can be filled with the same cream and decorated with nuts and dried fruits.

I’m glad to find out in the comments how much you liked the recipe for the Fairy Tale cake, and whether you tried making it.

Bon appetit and have a great mood!

Fairy Tale Cake

Story

The history of the Fairy Tale cake dates back to Russian times, when it was believed that a high-quality product should not only be tasty, but also easily accessible. Specifically due to its accessibility and ease of production, also thanks to the impeccable combination of unusual taste and beauty, the Fairy Tale cake was very popular in the USSR (Union of Soviet Socialist Republics, also the Soviet Union - a state that existed from 1922 to 1991 in Europe and Asia) .

This cake got its name for its elaborate design, reminiscent of a fairy tale, and its sweet taste. Throughout its history, it has been produced in the form of a log, a roll, or an oblong dessert topped at random. Usually, the cake was decorated with various roses, mushrooms, patterns, petals, cream flowers, multi-colored candied fruits and marmalade. The design of the cake was a bright clearing, taken as if from a fairy tale.

Thanks to its fabulous design and rich sweet taste, the Skazka cake is still popular today; naturally, children like it most of all. It is perfect as a dessert for such holidays as children's birthday, New Year's, Christmas, because it creates an extraordinary fairy-tale atmosphere and festive mood.

Homeland of the “Fairy Tale” cake: Our Motherland

Ingredients

• Chicken eggs – 4 pieces;
• Egg yolk – 2 pieces;
• Sugar – 390 gr;
• Flour – 120 gr;
• Cocoa – 2 teaspoons;
• Butter – 200 gr;
• Vanilla sugar – 2 teaspoons;
• Milk – 125 g;
• Raspberry jam – 1 teaspoon;
• Spinach juice – 1 teaspoon;
• Cognac – 2 tablespoons;
• Candied fruits – 50 g;
• Water – 115 gr.

Step by step recipe

The process of creating a Fairy Tale cake according to GOST consists of 4 steps:

• making biscuits;
• creating syrup for soaking cakes;
• making Charlotte cream;
• assembling and decorating the cake.

In addition to the above ingredients, for the production of Fairy Tales, you will need an oven that maintains a temperature of 200 degrees Celsius, a rectangular pan for baking cakes 10 by 20 cm, 3 cornets with attachments for creating figures from cream on a cake, pastry tools and utensils. To decorate the cake you will need: a cornet for creating leaves from cream, a cornet with a toothed attachment for creating flowers from cream, and a cornet with a flat toothed attachment for creating relief from cream.

Having all the necessary ingredients and pastry tools at hand, preparing this cake without the help of others will not be particularly difficult. To produce Fairy Tales according to GOST, follow the step-by-step traditional recipe below:

Step 1 – Making the sponge cake:

1. Preheat the oven to 200 degrees Celsius, take a 10 x 20 cm cake pan, grease it with butter and sprinkle with flour.
2. Take 4 eggs and separate the yolks from the whites and place them in separate bowls. The process of separating yolks from whites is not complicated; it can be done both with means at hand and with the help of specialized culinary separators as indicated here.
3. Add 80 grams of sugar to a bowl with 4 yolks and beat until a thick, light mass is obtained.
4. Beat 4 egg whites until a thick mixture is obtained, then add 40 grams of sugar and continue beating for about a minute until a thick, shiny mass is obtained.
5. Add the whites to the yolks and mix into a homogeneous mass.
6. Sift 120 grams of flour through a sieve.
7. Add the sifted flour to the egg white mixture and mix gently, but quite quickly and well, moving the dough from the edge of the bowl to the middle.
8. Pour the dough into the prepared baking dish, place in a preheated oven and bake for 25 minutes at 200 degrees Celsius. The readiness of the dough can be checked by piercing it with a wooden stick; however, there should not be any raw dough left on it.
9. Leave the prepared sponge cake for the Fairy Tale cake to cool in the mold for 5 minutes, and then, turning the mold over, transfer it to a wire rack and leave for 12 hours.
10. Place the biscuit on the board and carefully cut off the top corners, giving it a semicircular shape.
11. Preheat the oven to 200 degrees Celsius.
12. Grate the remaining biscuit scraps or crush them in a mixer, then pour them onto a baking sheet.
13. Place the baking sheet in the oven and fry the biscuit crumbs at 200 degrees Celsius for 15 minutes until coffee brown.
14. Cool the biscuit crumbs.
15. Mix biscuit crumbs with 1 teaspoon cocoa powder.

Step 2 – Making syrup for soaking the cakes:

1. Pour 100 grams of sugar into a bowl.
2. Boil 115 grams of water.
3. Pour boiling water over sugar.
4. Add 1 tablespoon of cognac.
5. Cool the syrup to soak the cake layers of the Fairy Tale cake.

Step 3 – Making Charlotte Cream:

1. Separate 2 egg yolks from the whites and outer membrane.
2. Pour 2 egg yolks into a large bowl, add 125 g of milk, 170 g of sugar, 2 teaspoons of vanilla sugar and mix well.
3. Strain the resulting mixture through cheesecloth or a sieve into a saucepan.
4. Place the pan over low heat and bring to a boil, then simmer for a few minutes until the syrup thickens. Leave the syrup to cool.
5. Place 200 grams of butter from the refrigerator into a mixing bowl and wait until it melts slightly.
6. After the butter reaches room temperature, beat it until it becomes a snow-white mass.
7. Add the cooled syrup into the whipped butter in a narrow stream and continue beating.
8. Add 1 tablespoon of cognac and whisk well.
9. Divide the purchased Charlotte cream for the Fairy Tale cake into exactly 2 parts.
10. Add 1 teaspoon of cocoa powder to one half of the cream and beat well until the cream becomes a uniform chocolate color.
11. Take 1 heaped tablespoon of snow-white cream and place in a separate cup. Take 1 teaspoon of raspberry jam syrup and pour onto the reserved cream. Stir the reserved snow-white cream with the raspberry jam syrup until the cream reaches a uniform pink color.
12. Take 1 heaped tablespoon of snow-white cream and place in a separate cup. Take 1 teaspoon of spinach juice and pour over the reserved cream. If the spinach juice is not ready yet, then you need to squeeze it out as indicated here. Mix the reserved snow-white cream with spinach juice until the cream reaches a uniform greenish color.

Step 4 – Assembling and decorating the cake:

1. Cut the biscuit into 3 horizontal layers.
2. Soak all layers with syrup.
3. Coat the bottom cake with snow-white cream, put the middle cake on it and coat it on top with snow-white cream, put the top cake on it.
4. Cover the entire cake, not counting the top, with chocolate cream, using about half of the chocolate cream, and sprinkle with previously prepared fried sponge cake crumbs mixed with cocoa powder.
5. Take 3 cornets, putting greenish cream in a cornet for creating leaves, pink cream in a cornet with a toothed attachment for creating flowers, and chocolate cream in a cornet with a flat toothed attachment for creating relief.
6. Using a cornet with a flat toothed nozzle to create a relief, create longitudinal strips of chocolate cream on top of the cake so that there is no gap between them.
7. Using a cornet with a toothed flower maker, create pink flowers on the chocolate cream relief.
8. Using a cornet with a serrated leaf-making attachment, create greenish petals on the chocolate cream relief.
9. Decorate the cake with candied fruits, preferably watermelon rinds. You can also use marmalade to decorate the cake.
10. Cool the cake before eating.

The Fairy Tale cake according to GOST is ready! Bon appetit! We hope that the resulting cake will become not only a delicious dessert for you, but also a wonderful decoration for a festive table. Let this sweet cake remind you of childhood and belief in miracles, and also create a fabulous atmosphere in your home.