{"id":52,"date":"2024-01-29T00:47:11","date_gmt":"2024-01-28T22:47:11","guid":{"rendered":"http:\/\/www.cookbest.top\/?p=52"},"modified":"2024-01-29T00:47:11","modified_gmt":"2024-01-28T22:47:11","slug":"there-was-always-a-huge-line-behind-him-the-cake-that-conquered-hundreds-of-housewives-from-the-70s","status":"publish","type":"post","link":"https:\/\/www.cookbest.top\/?p=52","title":{"rendered":"There was always a huge line behind him! The cake that conquered hundreds of housewives from the 70s!"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The most beloved and popular sponge cake since the early 70s. Nowadays everyone has forgotten about him, but in vain! This is a very simple and, of course, delicious recipe: tender airy soaked cakes, quick delicate cream and lots of nuts. You can serve it on any occasion &#8211; it looks decent, it\u2019s not for nothing that it\u2019s called a Gift Cake! Of course, I changed the classic recipe a little, excluded alcohol from the ingredients, but this did not affect the taste at all.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sponge cake 22cm:<br>egg \u2013 4 pcs.<br>sugar \u2013 120 g = 6 tbsp<br>flour \u2013 120 g = 6 tbsp<br>salt \u2013 1 pinch.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cream:<br>sugar \u2013 180 g = 7 heaped tbsp;<br>vanilla sugar \u2013 10 g = 2 tsp.<br>egg \u2013 1 pc.<br>milk \u2013 120 ml = 8 tbsp<br>butter \u2013 200 g = 1 package or 10 tbsp.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Impregnation:<br>honey \u2013 70 g = 2.5 tbsp<br>water \u2013 100 ml = 7 tbsp.<br>For decoration:<br>peanuts \u2013 150 g = 7 tbsp.<br>powdered sugar \u2013 20 g = 1 tbsp.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preparation:<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ukr3story.com\/wp-content\/uploads\/2024\/01\/13-19.webp\" alt=\"\" class=\"wp-image-5280\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">4 eggs need to be broken and the yolks and whites carefully separated into different containers. The whites should be salted and beaten until white foam using a mixer. Gradually pour 60 g of sugar into the protein mixture until the granules dissolve.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beat the yolks in the same way with the addition of 60 g of sugar. Then integrate the yolk mass into the whites and mix with a spatula.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ukr3story.com\/wp-content\/uploads\/2024\/01\/11-35.webp\" alt=\"\" class=\"wp-image-5279\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Sift the flour into the yolk-white mixture in parts, knead the biscuit dough.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place baking paper on the bottom of a mold with a diameter of 20 cm, move the biscuit dough and level it over the surface.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ukr3story.com\/wp-content\/uploads\/2024\/01\/10-44.webp\" alt=\"\" class=\"wp-image-5278\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Bake the biscuit in an oven preheated to 180 degrees for half an hour. Then let the biscuit cool for 10 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beat together regular and vanilla sugar, milk and egg. Transfer the mixture to a saucepan and bring to a boil, then stir until thickened.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ukr3story.com\/wp-content\/uploads\/2024\/01\/5-103.webp\" alt=\"\" class=\"wp-image-5277\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">In the refrigerator you need to cool the cream for about 15 minutes under film.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beat the butter with a mixer, and then add cold milk cream to it.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ukr3story.com\/wp-content\/uploads\/2024\/01\/4-111.webp\" alt=\"\" class=\"wp-image-5275\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ukr3story.com\/wp-content\/uploads\/2024\/01\/7-83.webp\" alt=\"\" class=\"wp-image-5276\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">To soak the biscuit, heat the water slightly above room temperature and melt the honey in the liquid.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We cut the biscuit into two parts and soak each pulp with honey water.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spread the buttercream between the scones, on the top and on the sides.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">All that remains is to sprinkle the cake with lightly crushed peanuts and powdered sugar.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ukr3story.com\/wp-content\/uploads\/2024\/01\/2-117.webp\" alt=\"\" class=\"wp-image-5274\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">The cake turns out very tasty and will easily take you back to childhood.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The most beloved and popular sponge cake since the early 70s. Nowadays everyone has forgotten about him, but in vain! This is a very simple and, of course, delicious recipe: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":53,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-52","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>There was always a huge line behind him! 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