Why do I like the "Gift" cake? ... Firstly, it is simple in design, even the GOST for the "Gift" cake says that it is enough just to sprinkle the entire surface with chopped roasted peanuts. Secondly: his soaked biscuit is very tasty, and thirdly: butter cream is practically a classic of Soviet cooking. In general, this is the taste of childhood for me. Although, speaking of the taste of childhood, I mean a purchased cake ...

Nowadays, in order to reduce the cost of the confectioner's cost, various substitutions of ingredients are often made in public catering and it loses its taste, therefore I propose to bake the "Gift" cake with or without an adapted GOST recipe, that is. with slightly rounded ingredient quantities.

Prepare the ingredients:

Take the right amount of sugar by measuring it in a glass or on a scale.

Beat eggs with sugar until they increase in volume. More often it is recommended to beat separately the yolks with sugar, and then with flour and separately the whites into a foam, so I am very for!

Prepare the right amount of flour and starch, mix them together. If you have doubts about your beating eggs together or for some other reason, uncertainty about the future splendor of the biscuit, then add a bit of baking powder ...

Beat the egg mixture with flour, adding it in three passes.

Pour the dough onto a baking sheet lined with parchment (here it is 20x30) or into two suitable forms. Bake at 180 degrees for about 12-15 minutes. As a result, you should get two biscuit blanks and they need to soak for several hours, for example, overnight.

My biscuit will then be cut into 2 halves and I gave him only 3 hours to lie down ...

Dry the peanuts on a baking sheet or in a frying pan and then chop them into crumbs.

Measure out the required amount of water and sugar for impregnation. Cook syrup from them, i.e. while stirring, bring to a boil, sugar will dissolve and remove from heat, then add alcohol and leave to cool at room temperature.

For buttercream, stir in half an egg or just the yolk and milk.

Add sugar and vanilla sugar and cook until thick, stirring for about five minutes, then strain and refrigerate.

Whisk butter softened at room temperature until fluffy.

As a result, the mass will increase and you will get a delicious butter cream, which you can store in the refrigerator until use.

In the seasoned biscuit, remove the baking paper and saturate it with a sweet soak.

Here a rectangular biscuit is cut in two, and then each part is dipped in a dish with half the soak, completely absorbed it and turned over to assemble the cake with the moistened side up.

Collect the "Gift" cake. Spread one biscuit with half of the cream, cover it with the second biscuit and apply the rest of the cream.

Smear the sides with cream too, that part of it that will protrude from the sides of the biscuit.

Then you need to sprinkle the surface and sides of the cake with peanut crumbs.

The "Gift" cake is ready.

I prepared it for Defender of the Fatherland Day, all the household members really liked it.

Enjoy your tea!

Favorite cake of our childhood. It had nuts in it, and everyone loved it. There was a juicy, tender biscuit. There was a delicious cream in there.
Now the store also has these. In appearance - the same ones. It tastes disgusting. Well, or not bad (depending on the manufacturer).

But not to find the same as in childhood.

This surprises me. There are standard recipes, why did everything change? I was thinking, maybe my taste has improved worse? But no, my taste is all right. They are trying to spoil the taste (and have already spoiled it) for those who have not tried delicious cakes, who are already sure that sweets are what they should be!

I took the recipe from a collection of recipes for cakes.

Now I am sure that you can bake the right cake - if you want, if you just follow the recipe.

I do not mind paying and much more for the right delicious cake, but where can I get it?

Biscuit:

4 eggs

120 g sugar

120 g flour (sift)

Preparation:

1. Preheat the oven to 200 degrees.

2. Cover a 20 * 20 square baking dish with greased butter and parchment paper for baking.

3. Beat the yolks with 80 g of sugar in a white viscous cream.

4. Beat the whites until peaks and add the rest of the sugar, beat until firm.

5. Add the whites to the yolks and stir gently.

6. Add the sifted flour. Stir from bottom to top from edge to center.

7. Put the dough into a mold and smooth it out.

8. Bake for 25-30 minutes. Willingness to check with a wooden stick.

Turn off the oven, open the door slightly and leave the biscuit to cool slightly in the oven so that there is no sudden temperature drop and the biscuit does not fall off. Leave the biscuit for 8-10 hours and only then cut and soak.

Impregnation:

100 g sugar

110 ml hot water

1 tbsp cognac

Preparation:

Pour sugar in hot water and heat to a boil. Cool and add cognac.

Charlotte cream:

125 g sugar

1 egg

80 ml hot milk

150 gr butter

Mix sugar in a saucepan with egg, while stirring, add milk.

Warm up stirring constantly until boiling. Simmer for 5 minutes over medium heat.

The egg will not curdle, there is a large amount of sugar here..

The finished syrup is transparent yellow and viscous.

Pour the syrup into a deep bowl and let cool to room temperature.

The syrup is prone to sugaring, so it cannot be left on for a long time.

Beat the butter gradually adding the chilled syrup, as well as 1 packet of vanilla sugar and 1 tbsp. cognac.

Assembly:

Cut the biscuit in half, soak the cakes with syrup.

Grease the bottom cake with cream, cover with the top cake.

Grease the top and sides of the cake with the remaining cream.

Chop 120 g of peanuts into coarse crumbs.

Sprinkle nuts on the cake.

All four recipes from Irina chadeyka - chief specialist in confectionery GOSTs in the culinary segment of LJ :)

Cake "Gift". Surely everyone who remembers those cakes that were sold in stores during the Soviet era know this cake. Seemingly unpretentious - soaked in biscuit and butter cream, sprinkled all over with nuts - what could be more banal? And meanwhile, many people loved him, in him, as they say, neither subtract nor add - a very harmonious recipe. And it's very easy to do.

Irina has the exact recipe with step by step photos, photos from the same place. I will quote her words: “Yes, and please note that nothing should be replaced with anything in this cake. He's perfect."

Cake "Prague". It is also done very simply, but it turns out delicious, classic in its purest form. The cream is very successful, I took it into service for cakes, which I sometimes compose myself. Cake recipe .

Cake "Kiev". It turns out exactly the same, real "Kievsky", just such a cake was made by the best Kiev confectionery named after Karl Marx. For some reason, many people think that "Kievsky" is some kind of very complex cake, the preparation of which is available only to super-confectioners. This is not true at all. There is nothing complicated in its preparation, believe me. And try :) Recipe.

Cake "Flight". Would you be surprised if I say that it is also tasty and not difficult to prepare? :) This recipe (as well as "Kievsky") can be taken into account in case the proteins are left from something. Because there are 5 proteins in the cakes, and only 1 yolk in the cream. Here's a reason to use 4 proteins that are left over from something * ... Recipe .

* Do you know an ingenious way to save egg whites from something that only required yolks? Many throw them away if they can't cook something right away. But it's not right. Squirrels should be trivially frozen. After defrosting, they whip just as good as fresh ones (and sometimes better) and are great for baking meringues and the like. Freeze in plastic cups. It is convenient if you write how many proteins there are on the glass, so that later it will be easier to navigate. But if you are too lazy to sign or forgot, then it is also not a problem. One protein weighs about 30 grams, you can weigh a glass and understand how many proteins there are :)

P.S. Many people think that GOST cakes are something very complicated. In fact, it is just the opposite. Because GOSTs were developed for mass production, the recipes did not have to be very laborious to prepare, containing many small and complex operations, expensive and hard-to-find products. GOST - it should be inexpensive, fast, tasty, simple and stable. Any homemade cake will often be much more difficult. Therefore, feel free to try baking GOST cakes, everything will definitely work out.

P.P.S. Lately I've been baking all the biscuits in a slow cooker, they turn out great, I like it even better than in the oven. Therefore, "Gift" and "Prague" can be easily baked in a multicooker. I have a Philips 3039 multicooker, I bake in it on the "Baking" mode (45 minutes), after 45 minutes the multicooker turns off automatically, I check the dough with a splinter, if it's dry, it's ready, if I see that I still need to bake, I turn on the "Baking" mode again and after 10-15 minutes I turn it off myself.

Gift cake according to GOST - recipe with photo step by step:

Let's make a biscuit. To do this, break 4 medium chicken eggs into a beating bowl. By the way, it is very desirable that the eggs are at room temperature, since in this form they whip better. Also pour all the granulated sugar into the bowl. Beat eggs with sugar until fluffy. The egg foam should look like a cream: very airy, fluffy and thick. To achieve this, beat them for at least 10 minutes.

In two steps, add the sifted flour to the egg foam. We carefully intervene it. To do this, we use either a whisk or a spatula, and, if desired, you can immediately stir in the flour with your hand. At this stage, it is very important to work quickly, but very gently, it is important not to lay down the mass.

Melt a small piece of butter in the microwave and, moving along the side of the bowl, pour it into the dough.

Quickly but gently mix it in. The biscuit dough is ready.

Pour it into a square shape (20x20 cm). We line the form, if desired, with parchment or grease with oil and dust with flour. By the way, instead of a square one, you can use the usual round shape with a diameter of 20-22 cm.

We bake a biscuit for the Gift cake in the oven at 180 C (turn on the upper and lower heating) for about 30-40 minutes. To make the biscuit lush and not fall off, do not disturb it during baking (especially the first 20 minutes from the start of baking). We check the readiness of the biscuit with a skewer or ordinary pressure on the middle. Transfer the hot sponge cake to the wire rack and, without taking it out of the mold, leave it to cool for 10-15 minutes.

Then we take out the biscuit from the mold and leave it on the wire rack until it cools completely. By the way, it is advisable to bake the biscuit 6-8 hours before the cake is assembled, so the biscuit will have time not only to cool down, but also to stand. But, if this time is not in stock, then we just let it cool down and prepare the Gift Cake further.

Now let's make the cream. For the custard, combine milk, sugar, a whole egg and one yolk in a saucepan.

Stir all the ingredients together with a whisk to get a homogeneous mixture.

Boil our milk syrup over low heat or in a water bath until it thickens. During cooking, we are by no means distracted from the syrup! It must be constantly stirred so that it does not stick to the bottom. As soon as the consistency of the syrup resembles condensed milk, remove it from the heat.

Pour it into another bowl, cover with foil and put in a cold place to cool.

As soon as the milk syrup has cooled, finish preparing the cream. Put soft butter in a bowl, add vanilla sugar to it and beat them together for about 1 minute.

In small portions (1-2 tablespoons at a time) add the cooled syrup to the whipped butter. Whisk thoroughly.

At the very end, add cognac to the cream. If you don't like alcohol in desserts, then just don't add it, you don't need to replace it with anything.

Gift cake cream is ready!

Let's prepare the impregnation. Fill the sugar with water, mix and bring the mixture to a boil (in the microwave or on the stove, or simply pour boiling water over the sugar). Let it cool.

Pour in cognac (optional), mix and our impregnation is ready.

Roast raw peanuts in the oven. To do this, pour the nuts onto a baking sheet and dry / fry them at 180 C for about 8-10 minutes. We carefully monitor them so that the nuts do not burn.

If peanuts are in husks, then peel them. To do this, pour it into the middle of a kitchen towel, collect the edges of the towel together and three nuts against each other. Separate the peeled nuts from the husk, transfer to a plate and let them cool.

Pour the cooled peanuts into a tight bag and grind them into large pieces with a rolling pin for dough.

Putting together the Gift cake. Cut the biscuit into 2 parts. Soak each half with prepared syrup. We select the level of impregnation to taste.

Put the soaked crust on a serving dish and cover it with most of the cream (about 2/3 of the total amount).

Cover it from above with the second half of a biscuit, lightly press it against the cream. Cover the top and sides of the cake with the remaining cream, as in the photo.

Sprinkle the Gift cake on all sides with chopped peanuts.

And on top, if desired, sprinkle it with a small amount of powdered sugar. Before serving, we send the cake to a cold place for a couple of hours so that it is soaked and the cream stabilizes.

Gift cake according to GOST is ready!

As you can see, the recipe is very simple.

Cut into portions and serve with tea.

There are times when you want to bake a cake from the products on the refrigerator shelf, without going to the store and purchasing expensive ingredients. It is for such situations that the "Gift" cake was created! Delicate biscuits, Charlotte cream melting on the tongue and delicious toasted peanuts. If you calculate the cost of the cake, you get no more than 150 rubles, which means that this cake is also very profitable from an economic point of view!

Ingredients for the biscuit:

• Eggs - 4 pcs.
• Sugar - 120 g
• Flour - 120 g

For this cake, you can use any light biscuit that you get, that you like. The site has a step by step, etc. All recipes are available on the links.

Ingredients for the syrup (for the biscuit impregnation):

• Water (hot) - 100 ml
• Sugar -100 g

Ingredients for Charlotte Cream:

• Egg - 1 piece
• Sugar - 125 g
• Milk - 80 g
• Butter - 125 g
• Vanilla extract - 1 tsp (can be replaced with a 10 g bag of vanilla sugar)

Optionally, 1 tbsp is also added to Charlotte cream. l. cognac (I did not add this time).

To sprinkle the cake, you need 120 g peanuts (if you want a classic taste, do not replace the nuts).

How to make a gift cake in accordance with GOST: (step by step recipe with photo)

Let's start by turning on the oven for preheating. The biscuit is baked at 180 C, by the time the biscuit enters the oven, it should be well heated (heating time 15-20 minutes).

Now we will bake a classic one, there is no baking powder in it, there are only three ingredients: eggs, sugar, flour. So that such a biscuit rises well in the oven and turns out fluffy and airy, we will beat the whites and yolks of the eggs separately. The bowl in which we will whisk the whites must be well degreased, for this we drip a few drops of lemon juice onto the surface of the bowl.

We take a paper napkin in our hands and begin to rub the juice along the bottom and walls: even if traces of fat remained on the surface of the bowl, now they will split and be destroyed. Nothing will stop us from whipping the whites perfectly!

We very carefully separate the whites from the yolks so that not a drop of the yolk gets into the protein mass. The yolk is fat, and if we accidentally drop the yolk into a bowl of whites, they won't churn. A variety of devices for separating whites and yolks are now on sale, but I do it the old fashioned way, by hand, pouring from shell to shell.

So, the whites and yolks are separated, let's move on to whipping. Be sure to empty the eggs out of the refrigerator ahead of time to make this process easier. In warm eggs, sugar dissolves much faster than in cold ones.

In order not to wash the whisk attachments, I recommend starting with the whites and then moving on to the yolks. So, with perfectly clean, fat-free attachments (you can also wipe them with a paper towel dipped in lemon juice or vinegar), we begin to whip the whites into a foam. At first at low speed, gradually increasing it.

When the whites become a foam, similar to soap (usually after 1-2 minutes from the start of whipping), we begin to add granulated sugar in a thin stream (1/3 of the total sugar).

Sugar must be added in a thin stream, without stopping whipping, so that it immediately interferes with the protein mass and dissolves in it. If you add the entire volume abruptly, the sugar will fall to the bottom and it will be very difficult to lift it from there.

When sugar is added, we continue to beat for another 8-10 minutes until the sugar is completely dissolved and the proteins increase in volume by 2-3 times. You will see how much the protein mass will change in appearance: from transparent it will turn into snow-white, it will become noticeably thicker and more luxuriant (traces from the mixer will remain on the surface).

The whole process of whipping the proteins takes 10-12 minutes, they are considered ready if they keep their shape well, when the bowl is turned upside down, the protein mass is firmly held and does not fall out anywhere. If you build peaks or "snowdrifts" on the surface, the squirrels will stand rooted to the spot.

So, the whites are beaten, now we turn to the yolks. You do not need to remove the whisk attachments and not wash (but if you started whipping with yolks, then be sure to wash thoroughly and wipe with lemon juice), immediately turn on low speed and beat. The first 1-2 minutes are spent on stirring the yolk mass, and then we begin to add the remaining sugar according to the recipe (1/3 went for proteins, which means we add 2/3 here).

Sugar is added in a thin stream or a tablespoon, whichever is more convenient. Do not turn off the mixer while adding sugar, mix thoroughly, ensuring the sugar dissolves.

After 5-6 minutes after intensive beating, you will see how the yolk mass has become lighter, slightly increased in volume and acquired airiness.

Now that both the whites and the yolks are beaten, combine the two mixtures together. Pour the yolks into the whites and stir gently with a spatula (not a mixer).

If you continue to beat with a mixer, the air structure of the dough will be disrupted, all our efforts to create an air dough will be wasted.

We get such an airy basis for the test.

Now in three approaches we sift 120 g of flour into the dough. The flour should be intervened gradually and very gently, in a lifting motion from edge to center, so that air does not escape from the dough.

The flour is mixed with a spoon or spatula, without a mixer.

Do not rush anywhere, tune in to a positive wave and meditate) Too fast and fussy movements, intensive whipping instead of stirring will ruin the whole thing.

In the photo you can see the final structure of the biscuit dough.

The biscuit dough turns out to be light, airy, moderately thick. When the dough is raised on a spatula, it flows down with a thick tape (the consistency can be seen in the photo).

The classic "Gift" cake according to GOST has a square shape, but at your discretion you can use any other shape. I will bake a biscuit in a silicone mold with 18 cm sides.

To make the biscuit easy to take out, we make a "French shirt": grease the bottom and walls of the mold with a piece of butter (you can grease with vegetable oil using a brush), then sprinkle with flour and shake off the excess flour.

A thin flour layer is obtained, which will prevent the dough from sticking to the walls during baking, but at the same time, the form will not be slippery and the dough, clinging to the walls, will rise evenly.

Pour the dough into a mold and send it to bake for 30-40 minutes before a dry toothpick. To check the readiness of the biscuit, pierce the biscuit with a long wooden stick or toothpick in the very center, if it comes out dry, then the biscuit is ready.

Let the biscuit cool in the mold for 10 minutes, then take it out and turn it upside down on the wire rack.

Cooling down on the wire rack, the sponge cake evenly evaporates moisture and will not be wet inside.

After cooling completely, the biscuit needs to be cut into two cakes (I use a bread knife-saw for this). First, we make cuts around the entire perimeter of the biscuit with a depth of 2-3 cm, and then we immerse the knife completely and, placing it strictly vertically, cut the biscuit into two parts. This makes two cakes 1.5 cm thick. Never cut the biscuit hot! In this case, it may break, cut unevenly, etc. On the contrary, if you do not need a cake urgently, it is better to let it soak for 8-10 hours in the refrigerator (first wrap it in plastic wrap).

If you like cakes according to GOST, take note, Soviet classics for all times (the recipe is in a separate article, follow the link).

Cooking Charlotte cream for the cake

Put 1 egg, granulated sugar (125 g) in a deep and comfortable saucepan.

Stir with a spoon or spatula.

Pour hot milk (80 ml) in a thin stream with constant stirring. Don't worry that the cream will curdle right away: this amount of sugar will prevent it from doing it.

Put the resulting mixture on fire and bring to a boil over medium heat, stirring constantly. Simmer for 5 minutes over low heat with stirring and turn off. During cooking, the contents of the saucepan will rise very high several times, so keep this in mind right away and choose the right cream pan to avoid “accidents” on the stove. Pour the finished cream base into another dish and cool to room temperature.

Whisk 125 g of butter (it must be softened, so remove it from the refrigerator beforehand). Whipping takes 6-8 minutes, while at first it seems that the butter cannot be whipped almost to a white state, in fact it is possible, do not be lazy =)

Add the cooled cream base in a thin stream to the well-whipped butter with constant stirring.

Add 1 tsp. vanilla extract and 1 tbsp. cognac (optional), stir again.

Charlotte cream should be uniform in structure, very airy and delicate.

Cooking impregnation for biscuit

Dissolve 100 g of sugar in 100 ml of hot water, mix well.

We put the syrup on the fire and bring to a boil, then remove from heat and cool.

Saturate the biscuit with the cooled syrup using a brush or spoon.

We put the biscuit cake on a dessert plate or in a cake dish, then we collect a small amount of cream and grease the cake.

You can use a special pastry spatula to level the layer, or you can do it with a regular silicone spatula.

Cover the bottom cake with the next biscuit and grease with cream again. With the help of cream, you need to completely coat the cake from all sides.

Charlotte cream is thick, flexible, very easy to work with and, if desired, you can smooth the cake to an ideal state. Since I will have a cake for homemade tea, I did not set such a goal, I leveled it only slightly.

Here's a cake turns out. Now our task is to sprinkle it with nuts. The classic "Gift" cake taste involves the use of toasted peanuts. If you don't like peanuts, use hazelnuts, almonds, walnuts, or whatever you like. Be sure to share in the comments which nuts you used, whether you liked the taste of the cake with other nuts.

To sprinkle the cake, fry 120 g of peanuts until golden brown. This can be done in a skillet (which is exactly what I do) or roasted in the oven.

Place the cooled peanuts in a blender bowl and grind them into medium-sized crumbs. Instead of a blender, you can use a knife or place the nuts in a bag, then beat off with a rolling pin.

Sprinkle nuts over the entire top and sides of the cake.

The "Gift" cake according to GOST is ready! Let the cake brew in the refrigerator for 1-2 hours and serve with tea.

Enjoy your tea! Enjoy!

I really look forward to your feedback, comments, photos of cakes for this recipe. I am very interested in your impressions and results. Do not hesitate to leave for feedback, for me it is very important and valuable.

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