Cakes in the USSR
Cake in the USSR was more than the cake. It was the crown of the feast, the apogee of prosperity. Therefore, it put everything and more: a lot of biscuits, nuts, jam, cream, from which the top wrapped pink, white and green roses.
Historically, Russian cuisine typical of very limited consumption of sweets. In the mass, democratic table even at the beginning of the XIX century there were no cakes, creams or soufflé. In this case, call the poor Russian dessert - it is impossible. The word "dessert" understood jelly, mousses, jellies, puddings, pies, pancakes and fruit - say, baked apples or croutons of white bread with canned fruits. But the cake as dessert hardly perceived. The cookbooks can be found, except that the cake or pastry of cheese. The cake itself - not immediately entered into the diet of the Soviet man. Here is a look - in the "Book of Tasty and Healthy Food" in 1939, only two mentions of it - "Cake Cookies" and "cheesecake". And he and the other left a strange impression of food collected from improvised. But in the edition of 1953 all fall into place. Appear familiar sponge cakes, almond, lemon, sand, vanilla and so on. N.
So little by little, delicate desserts win the tastes of the Russians. And since the mid 50s, a cake in the Soviet Union - an indispensable attribute of the holiday table. Some names which were worth: "Napoleon", "Fairy Tale", "Abrikotin", "Cornucopia". Soviet cakes were pompous, as if creating the image of "sweet" socialist life. Needless to say, in the creation of this feeling Soviet cooking quite succeeded. The cake was then more than just a sweet dessert, it was a symbol of well-being and prosperity. These biscuits with oil roses preserved today. Main buy them in checked where honestly do cream of oil and not from margarine.
In 1956, the workers of the Kiev confectionery factory them. Karl Marx Konstantin Petrenko Nadezhda Chernogor create Soviet legend sweet - the cake "Kiev". It consisted of an air-nut cakes, which was applied to the nut 5 grades. Furthermore for preparation of fermented cakes previously used proteins. In the mid-1960s, production technology, "Kiev" cake was approved Minpischepromom USSR. In accordance with the prescription of the products included cashew nuts. It was an expensive ingredient, is clearly not characteristic of Soviet cuisine. So gradually cashew recipe in "Kiev" cake was replaced with hazelnuts. In place of that will soon come cheap peanuts. Egg cream (known as Cream Charlotte) in this cake to 70 years at the request of sanitary inspectors is replaced by the creamy-buttery (heavier and more intense). And in the late 80's in it (as well as all other cream cakes) began to add cheap vegetable oils, palm oil and so on. N. So try the same "Kiev" cake is now unlikely.
"White Night", "Nord", "Aurora", "Leningrad", "Nevsky"
In the 70 years begins a new boom in the USSR. Cakes get, hunt for them, they bring from trips to Kiev and Leningrad, where he thrives more restrained style. Cafe "Nord" on Nevsky - a landmark for the city location, which remains so for a hundred years. In Soviet times, it employs remarkable technology Tatarsky, creator of cakes and pastries legends with typical Leningrad names: "White Night", "Moon", "Nord", "Slavic" "Aurora", "North", "Leningrad" "Neva", "Lotus". So a simple cake become a hallmark of the city.
In 1978, a group led by the head pastry pastry shop Moscow restaurant "Prague" Vladimir Mikhailovich Gural'nik creates a cake recipe "Bird's milk". Although cake recipe quickly sold to restaurants and factories, he was the most delicious confectionery is in the restaurant "Prague". Since the beginning of the 80s every day along the Arbat was allowed all customers. And it was worth it! Strictly seasoned formulation (egg protein, condensed milk, agar-agar), and Food Technology; air layer of biscuit, air souffle and the thinnest layer of chocolate - all brought cake worthy fame. First shop produces 50-60 cakes a day, but soon had to increase production to 500 pieces. And the recipe was distributed throughout the USSR via Mosrestorantrest.
to said restaurant and associated history of the emergence of another famous cake "Prague". "Prague" was a very time-consuming and not cheap, so it includes four kinds of butter cream, made with brandy and liqueurs Chartreuse and Benedictine, as crusts soaked with rum. In principle, the Soviet cake "Prague" is a variation on the Viennese cake "Sacher," but in the last recipe, no cream.
The most accessible and affordable in the USSR were waffle cakes. They had no deficit, and they cost 50 cents.
Another popular decoration of the festive table of Soviet citizens was a cake "Fairy Tale": biscuit in the form of bricks on top was decorated with cream hedgehog, penechki and mushrooms. As soon as such a pleasure to 1 ruble 90 kopecks.
In April 1973, was put into operation "Beacon Hill" Confectionery and bakery plant. In 1976, on a specialized line of this company started production of the first in the USSR biscuit cake long-term storage "Enchantress".
In the Soviet Union to bring a new cake for the domestic market was not possible without the approval of the Common Council of the tasting Minpischetorga USSR. This body approves new formulation of Soviet cakes and decide whether the product is worthy to be on the desk of the Soviet consumer. In this case, strictly followed the recipe ingredients - deviation from them was a criminal case. Butter, real eggs, sugar, natural, cream animals ... Today, we have to understand ourselves and try to distinguish between the "right" of the cake looks beautiful, but tasteless. A rich selection of cakes - budget and luxury, and high-calorie diet, kefir and fruit. And to check, many are tasteless or cloyingly sweet. Probably on this in recent years, the Soviet cakes recipes carefully gather and publish on the Internet, in magazines and books. However, then some complain that the purchase of ingredients is more expensive than to buy a cake. How else? After all, what we do ourselves, and what we buy today in store - two big differences.