A simple recipe for a cake popular in the USSR. I prepared it according to GOST and I am doing it with you.
I tasted Boucher's cake for the first time in St. Petersburg. I still remember how it was.
I went to the North confectionery and saw them. I hadn’t seen this cake in Moscow, so I ordered it right there. The cake surprised me with its simplicity. Biscuit "caps" with light and airy cream. Top with chocolate icing.
Since then, every time I came to St. Petersburg, I bought Boucher's cake. Now for me this is a kind of tradition that I never break.
Recently, I have not been able to get out to St. Petersburg, but I really want a cake. So I decided to cook it at home.
A step-by-step recipe on how to make a Boucher cake according to GOST
Biscuits
- Flour 70 g
- Sugar 60 g
- Eggs 3 pcs
- Vanilla extract 1 tsp l. (or vanilla sugar 10 g)
- Powdered sugar
Separate the whites from the yolks and beat with sugar, with 1/3 of the total. Beat until firm peaks, as for a meringue.
I add the rest of the sugar, vanilla extract to the yolks and beat until lightening and increasing the mass in volume.
I combine both masses and gently mix with a spatula so as not to lose volume.
Sift flour to the resulting mass and mix with a spatula until smooth. It is important to do this slowly so that the mass does not settle.
I transfer the dough into a pastry bag and place the cakes 6 cm in diameter. Sprinkle with powdered sugar.
So that all the cakes were the same size, I made a stencil on baking paper in advance. I drew the circles with a pencil, and then turned the paper over so that the particles of the lead did not get into the dough.
I bake for 20 minutes at a temperature of 180 ° C. Leave the hot biscuits to cool on the wire rack. In the meantime, I'll prepare the cream.
Cream
- Cream over 30% 200 g
- Powdered sugar 30 g
- Vanilla extract 1 tsp l. (or vanilla sugar 10 g)
Whip cold cream with powdered sugar and vanilla extract until dense peaks. I put it in a pastry bag.
Assembly
- Dark chocolate for coating ~ 60 g
I melt the chocolate in impulses for 15-20 seconds in the microwave. I dip half of the total number of "lids" in chocolate and set in the cold to freeze.
To make it tastier, I sprinkle some of the cakes with nut crumbs, chocolate chips and sprinkles. I do this until the chocolate is frozen.
On the remaining "caps" I put a cream of cream and cover with a "cap" with chocolate. I put it in the cold for a couple of hours so that the biscuit is slightly saturated and the cream stabilizes. Let's show what I did.
The biscuits came out soft and airy. The whipped cream is very delicate and great. Although a thicker cream, for example, with butter, is well suited here.