I am sharing a recipe for a birthday cake made from simple ingredients that I prepared for my grandfather in honor of the 75th anniversary of the Victory. Both the recipe and the products correspond exactly to that time - you can try for yourself what the Soviet people indulged themselves with.
My grandfather is 92 years old, he is one of those who caught the Great Patriotic War. When the war began, he was only 12 years old - he did not fight, but, like many, he experienced all the hardships of wartime in the rear.
Today I want to dedicate this cake to my grandfather Alexander Antonovich. Especially for him, I found a recipe from the 1950s that was printed on a tear-off calendar.
A step-by-step recipe on how to make a Victory-flavored cake
Biscuit
- Sour cream - 250 g
- Eggs - two pieces
- Sugar - 200 g
- Condensed milk - 190 g
- Flour - 210 g (one and a half cups)
- Soda - one teaspoon
I send all the ingredients into a bowl and beat with a mixer until smooth. The dough turned out to be thick, but without lumps.
I cover two baking sheets with baking paper. I divide the dough into two parts, each evenly distributed over the surface of the baking sheet.
To make the cakes of the same thickness, spread the dough on the baking sheet using a pastry spatula.
I bake the cakes for about 20 minutes in an oven preheated to 180 ° C. Upper and lower mode, plus convection. After 10 minutes, I change the trays in places so that the cakes are baked evenly.
I check the finished cake with my finger - you can just push. If the cake is springy and restores its structure after pressing, then it is ready. After baking, I leave the cakes to cool, but for now I'm going to make the cream.
Cream
- Butter - 250 g
- Condensed milk - 380 g (one can)
Beat butter at room temperature until fluffy. Then I continue to whisk, gradually adding condensed milk. To make the cream work out for sure, read my instructionswhat you should pay attention to when working with butter cream. The cream is ready, it's time to start assembling the cake.
I spread the cakes on top of each other and cut off the edges to make a rectangle. I put the cuttings to dry in the oven for 30 minutes at 130 ° C with convection mode.
I distribute a little less than half of the cream over the cake, then cover with the second cake. I cut them in half and coat one of the halves with cream. I stack the cakes on top of each other and coat with the rest of the cream on all sides.
I punch the dried cuttings in a blender until they are crumbs and sprinkle them evenly over the cake. I put the cake in the refrigerator to stabilize for three to four hours - then it can be served to the table. Let's see how the cake looks in section.