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Legendary Soviet Cakes to Taste in Russia
January 23, 2019 18:19


There were many things to be proud of in the USSR, and cakes were among them: delicious and qualitative, there were always made from the best products. Everyone born in the Soviet Union relished the taste of those cakes as the taste of Russian holidays
Prague Cake (Praga)
Prague was one their most refined and delicious cakes of the Soviet Union. It came to be thanks to Vladimir Guralnik, who headed the pastry shop of the Moscow restaurant "Prague" and shared the experience with his Czech colleagues. The Soviet people got to be so pleased with the new recipe, that it was spread around all the Soviet restaurant and dining rooms.
Prague cake was made from a special biscuit impregnated with syrup, the cake layers were coated with the chocolate and oil cream Prague, and its sides were covered with apricot jam. To top it all, the cake was coated with chocolate fondant or glaze and decorated with cocoa, chocolate chips or chocolate cream. 
 
Pigeon's Milk Cake (Ptichie Moloko)
The chocolate cake Pigeon's Milk filled with milk soufflé embodied prosperity and abundance for the Soviet people. To catch such a cake for a wedding or a birthday was rated as the top of glam. Its invention was again connected with the name of Vladimir Guralnik, under whose direction the group of confectioners devised the recipe of the Pigeon's Milk cake in 1974. In 1980, this masterpiece of confectionery art was even granted the copyright certificate in the USSR.
For the fantastic souffle of this cake, agar-agar, egg whites, starch syrup, citric acid, water, butter, vanilla, and condensed milk was used.
 
Honey Cake (Medovik)
Honey cake was sort of “an everyday cake" in the USSR: this inexpensive and nourishing cake with the addition of natural honey was often bought not only for holidays.
Consisting of a set of thin honey cake layers with sweet sour cream in between, it was plentifully sprinkled with golden biscuit crumbs on top. The story of this cake goes back to the times of the Russian Empress Elizabeth. This delicacy is still widely available in Russian shops.
 
Kiev Cake (Kievsky)
This outstanding cake was great enough to be presented by Ukraine to Leonid Brezhnev on his jubilee. The work of confectionary art weighed five kilograms, had three tiers and consisted of 70 cake layers. 
Kiev cake consists of spongy cake layers of egg-whites and nuts, buttercream, nut crumbs, hazelnuts, wine, and cognac.
 
Napoleon Cake
The origin of Napoleon cake is still a controversy. Some believe that it was invented by the Russian confectioners during the celebrations of the victory over Napoleon. Others insist that the recipe was adapted from the Neapolitans: allegedly the original cake name Napolitano got distorted into Napoleon. The cake was made from a set of the thinnest cake layers of roll-in dough with the addition of vinegar and cognac. Originally, the layers were smeared with the most delicate custard of cream, butter, and eggs, but in the Soviet recipe, it was replaced with boiled condensed milk.
This cake came to be so favoured by hostesses that they managed to make it even in the Russian stoves in remote villages.
 
 



Author: Vera Ivanova

Tags: Russian Cakes Russian Desserts Russian Cuisine   

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