Pie "Nevsky" with cognac

Category: Bakery products
Nevsky pie with cognac

Ingredients

Flour 500 g
Sugar 125 g
Vanilla sugar 1 tsp
Margarine 50 g
Vegetable oil 1 tbsp. l (17 g)
Egg 1 PC.
Milk 150 ml
Sour cream 1 tbsp. l with a slide (40 g)
Salt 0.5 tsp
Dry yeast 2 tsp
For syrup:
Sugar 125 g
Milk 175 ml
Cognac 1 tbsp. l
For the cream:
Butter 250 g
Powdered sugar 100 g
Condensed milk 100 g
Cognac 1 tbsp. l

Cooking method

  • Mixed in a bread maker, "Dough" mode.
  • I broke the egg into milk, warmed it up in the microwave for a minute, poured it into a bucket of a bread machine, added flour, sugar, vanillin, salt, yeast. After the first kneading, I added margarine, vegetable oil and sour cream. When the cycle ended, I rounded it and laid it out in a split form. (Suitable for a very long time !! I stood on a warm floor for more than an hour, I could not stand it - I put it in a used dishwasher, I sat there for more than an hour.) I baked for 30 minutes in a preheated oven for about 180 *. Chilled right in the form: it was unthinkable to get it, because it was too tender. Cool down - cut in half. Smooth, tall, tanned, beauty.
  • Syrup: poured sugar with milk, boiled, added brandy. Cold - soaked both halves of the pie from the side of the cut. 1 tbsp. l left.
  • Cream: whipped butter, icing sugar, condensed milk and cognac with a mixer.
  • I laid out the cream, covered it with the other half, smeared the remaining syrup on top with a brush, powdered it with powdered sugar.
  • Mush let him stand in the refrigerator for 2 hours, and then ...
  • Nevsky pie with cognacNevsky pie with cognacNevsky pie with cognacNevsky pie with cognac

The dish is designed for

about 1600 g, height 14 cm!

Cooking program:

stove, oven

Note

I studied in Moscow, and from the window of the hostel, from the fourth floor of the "stalinka", I could see a kiosk on the other side of the intersection where this cake was sold. Well, it seemed that there was nothing tastier !! In Moscow, where there is a sea of ​​all sorts of goodies, including cakes ...

Yesterday I went through 12 sites and took whatever I wanted into the combined pie recipe. And baked. Taste - that's it, for sure!

Of course, before I looked through the recipes of "Nevsky" on our website. The recipe is slightly, slightly different. Maybe the authors of those recipes won't get angry ...

I will certainly bake "Nevsky" again, next time - in a slow cooker. And if it's still in the oven, then I'll take a larger form.

Tumanchik
Here !!!!! What I have wanted all these years! Thank you Tanyusha - I'll bake tomorrow! I want exactly Togo taste.
Gala
Stunned! I immediately felt a long forgotten taste
Miss Raspberry
OOOOOOOOOOOOOOOOOOOOOOOOOOO oooooooooo, I also want this miracle !!!! I love it !!!!
TATbRHA
tumanofaaaa,
Rada-dms
How lovely! And how similar to "native" !!! Huge!
vedmacck
The taste of student years !!!
Rada-dms
I’ll only make krem ​​three times more !!!!
Tumanchik
Ha students students are always hungry! They flocked to the pie! Are all the record books all right?
Tumanchik
Quote: Rada-dms

I’ll only make krem ​​three times more !!!!
won't you burst? And where did the student Olya get the money for butter?
TATbRHA
And cognac in it more times ... well, at least one and a half ... Seriously, the mush didn’t even notice the cognac ...
Tumanchik
Quote: TATbRHA

And cognac in it more times ... well, at least one and a half ... Seriously, the mush didn’t even notice the cognac ...
should be put next to
TATbRHA
Quote: tumanofaaaa
won't you burst?
Girls, we won't burst: the mush is finishing the last quarter. Started yesterday at 23 o'clock ...
TATbRHA
Quote: tumanofaaaa
And cognac in it more times ... well, at least one and a half ... Seriously, the mush didn’t even notice the cognac ...
should be put next to
Ira, she doesn't drink at all ... Only in this way it works ...
Tumanchik
Quote: TATbRHA

Ira, she doesn't drink at all ... Only in this way it works ...
Is this good or bad?
vedmacck
And what is the shape of the diameter?
TATbRHA
21 cm, height 7 cm. It would be necessary to have more: so high - it is not bite ...
OlgaGera
Favorite pie ... Back to childhood ...
The softest, moist and with a delicious cream. Although, I never liked cream, but I always ate it in Nevsky.
I think ...
While in the bookmarks dragged away. I already remembered the taste. Thank you!

Quote: TATbRHA
I will certainly bake "Nevsky" again, next time in a slow cooker.
Will not run away?
I will also try to bake in MV
TATbRHA
Quote: OlgaGera
Will not run away?
No, you shouldn't. Its bowl has the same diameter.
vedmacck
So in this and relish! In no smoking!
simulia
How good! Just handsome! And it looks like "the one", the former ... I will definitely bake. Thanks for the recipe!
TATbRHA
Mikhaska
Quote: TATbRHA
so tall - unbiteable ...
What are those mouths of the girls from Yeisk? With a heart, or what? We, Siberian deffchonks, will bite everything, we will not get harassed! The mouth is glad for a large piece!
The pie is delicious!
And great for multi!
Thank you very much for the wonderful recipe! I'm taking it to bookmarks. I really need this!
Only, of course, I will put a lot of cream! And cognac ... Ugh you! I don't drink it. I'll pour Admin there!
Ospadiii! Well, they won't let you lose weight!
TATbRHA
Quote: mikhaska
I'll pour Admin there!
You can also wine, something aromatic and white, like nutmeg. You can have lemon juice and zest. You can have orange juice. But cognac tastes better, I'm sure!
SmoroDinka
TATbRHAwhat an interesting pie! I will definitely try to bake it. Bookmark the recipe, thanks
TATbRHA
Quote: mikhaska
Ospadiii! Well, they won't let you lose weight!
kirch
Well, finally, the recipe for Nevsky pie. I want him for a long time. If the card falls, I'll bake tomorrow
TATbRHA
And I still doubted whether to spread it.
Tumanchik
Quote: TATbRHA

And I still doubted whether to spread it.
eye
I've never heard of such a cake!
et well, tsar-rom-baba with krem?
Tumanchik
Quote: ok

I've never heard of such a cake!
et well, tsar-rom-baba with krem?
not but - tastier! This is the taste of youth!
Tumanchik
Did Tanyusha knead after the proofing? Or did it immediately form and, at a distance, ash?
eye
Quote: tumanofaaaa
This is the taste of youth!
Ahh!

In the early 90s we have a taste of youth: bacon + salted cucumber and rye bread, sorry!

Tumanchik
Quote: ok

Ahh!

In the early 90s we have a taste of youth: bacon + salted cucumber and rye bread, sorry!

and we just had problems with lard. But the bakery worked great. The commercial first swallows appeared.
lyudmia
And I, and I want to bookmark
Rada-dms
Quote: ok

I've never heard of such a cake!
et well, tsar-rom-baba with krem?
In bakeries you had to look, in them they often sold it in a small format.
TATbRHA
tumanofaaaa, took it out of the bread maker after all its strokes and proofs, put it in a greased form, and that's it. Then I dragged the form from the warm floor into the dishwasher to speed up the rise, but did not touch the dough.

eye, and salted lard + cucumber and rye bread are also incredibly tasty. Only from another opera!
celfh
TATbRHA, oh what memories! Thank you!
Tumanchik
Quote: TATbRHA
took out of the bread maker
Uf. I don't have it. I am current myself. Can you tell me what. And then I have already prepared all the products.
eye
Quote: TATbRHA
lard + salted cucumber and rye bread - this is also incredibly tasty. Only from another opera!
I do not argue, it was just that it was the main feed-sowing in my student years.
Quote: Rada-dms
IN

bakeries had to look
Rada-dms, we didn't have such a format)))

Quote: ok
tsar-rom-baba with krem?

I just wanted to clarify what should be the result, since the dish is unfamiliar, and for me such a combination of yeast dough and butter cream is unexpected
TATbRHA
tumanofaaaa, do everything as usual: you are a smart and wonderful hostess, you will realize. I'm just a sheep in hand kneading yeast dough ...
Tumanchik
Quote: TATbRHA

tumanofaaaa, do everything as usual: you are a smart and wonderful hostess, you will realize. I'm just a sheep in hand kneading yeast dough ...
OK. I'll tell you later.
Jiri
I also bought this in the 80s in the buffet. Eh, delicious! Thanks for the recipe, I'll bookmark
Albina
So is it pie or cake? I haven't eaten this yet. Time to try it too. But first, let's finish the cake and pie that we baked today. Does it taste like Easter cake?
TATbRHA
Albina, what is the difference between cake and cake? The fact that in most cases the pie is placed on a baking sheet or in a mold immediately with a filling, put on baking and after it practically does not touch, if only sprinkled or watered on top. For a cake, the base is first baked, then it is most often cooled, cut, sandwiched with separately prepared cream, etc. So, according to the method of execution, of course, this is a cake. And for some reason it was called "Nevsky" pie ... I myself thought about it. Probably because there are no yeast cakes? ..
On some sites that I woolen yesterday, it was written that they went to visit with this pie - instead of a cake.

And it doesn't taste like Easter cake. It looks like a rich vanilla bun ... so soft, airy ... soaked in syrup ... with a thick, thick layer of cream ... The cake is denser or something.
Albina
TATbRHA, thanks So deliciously described that I almost choked with saliva I will definitely bake. For some reason I like to tinker with yeast dough more. Soon we will bake cakes. It seems like Easter is early today.
Rarerka
Painfully familiar taste
I also couldn't eat butter cake creams. But in this pie
Only in our country it was called differently. Anniversary
Thank you, urgently bookmark It will be baked!
niamka
Oh, what a delicious! My favorite Nevsky pie! I never hoped to try it again
jessie
Cool cake. I wonder how long does it take to bake in a slow cooker?
TATbRHA
I think it's a normal term. I judge by the fact that the big pie was wonderfully baked in the 180 ° oven in half an hour.

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