Cake "Fairy Tale" according to GOST (Marhel's book "Production of pastries and cakes" 1973)

[A nostalgic cake from the old days for our parents and everyone who remembers the little joys of life in the land of the Soviets.]

Cake "Fairy Tale" according to GOST (Marhel's book "Production of pastries and cakes" 1973)

Category: Confectionery

Ingredients
Wheat flour	120 g
Granulated sugar	120 g
Egg (selected)	4 things.
Cocoa powder	1 tsp
Water	115 ml
Granulated sugar	100 g
Cognac	2 tbsp. l.
Yolks (from selected eggs)	2 pcs.
Butter 82.5%	200 g
Granulated sugar	185 g
Vanilla Sugar (with Natural Vanilla)	1 pack.
Milk 3.2%	125 ml
Cognac	1 tbsp. l.
Bitter chocolate 70-75%	30 g
Food colors (pink and green)	according to instructions
Candied watermelon peels	taste

Cooking method

• Cake "Fairy Tale", recipe from the book Marchel "Production of pastries and cakes" 1973
• A nostalgic cake from the old days for our parents and everyone who remembers the little joys of life in the land of the Soviets.
• The first 4 ingredients are for biscuit and crumb.
• The next 3 are for the impregnation syrup.
• The next 8 are for Charlotte Cream.
• "Basic biscuit, recipe 1"
• Form size 34 x 12 cm (volume 2 l, teflon, IKEA Drommar)
• The height of the biscuit is about 7 cm
• Baking temperature 180 degrees
• Baking time 35 minutes
• We prepare the biscuit, trying as closely as possible to comply with the technology described in Markhel's book, with slight adjustments in time and temperature, taking into account the characteristics of our oven.
• At the bottom of the "brick" form, on a drop of oil, glue a rectangle of parchment; we do not lubricate the walls with anything. Turn on the oven 180 degrees.
• Sponge cake for "Fairy Tale" for 4 eggs, flour and sugar equally (120 g each). Beat eggs with sugar for about 10 minutes until an almost white, fluffy thick mass.
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• Slowly add the sifted flour and gently stir with a large hand whisk.
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• We put the dough in a mold and send it to the oven.
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• Take the finished biscuit out of the oven, let it stand for 10 minutes in the mold, then use a knife (preferably a plastic one) to separate the sides of the biscuit from the walls, cover it with a board, and it willingly falls onto a napkin.
• The biscuit should be aged for about 12 hours.
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• Then we shorten it slightly (the ikeevsky brick shape is too long for the "Fairy Tale", in my opinion).
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• We cut off all the crusts from it.
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• Cut into three cakes (best of all with a string "onion" for biscuits, but you can also use a sharp long serrated knife for bread).
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• Sprinkler crumb:
• Cut off the upper longitudinal corners to slightly round off the shape. Cut the cut crusts and corners into pieces, brown in the oven (7 minutes at 190 degrees). Grind into crumbs for sprinkling the sides. Mix the crumb with 1 teaspoon of Golden Label cocoa powder.
• Impregnation syrup:
• Cooking syrup for impregnation (sugar, water, brandy). I love cognac syrup in "Fairy Tale", so I add at least 2 tablespoons of cognac to it.
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• Charlotte cream on yolks:
• Cooking Charlotte cream on yolks without films (I like this option better, for some reason I always hear omelet in creams with custard base on whole eggs or yolks with films) - 200 g of 82.5% butter, 185 g of sugar, 125 ml of milk 3.2%, 2 yolks from selected eggs (about 40 g), 1 tablespoon of brandy.
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• Stir the yolks thoroughly with milk, then add sugar. If sugar is added immediately to the yolks, they curl, and if you first mix the yolks with milk - everything is ok!
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• Over low heat, stirring slowly and sadly with a small whisk, heat to a boil, add a little heat and cook for 7 minutes, until large bubbles.
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• The correct thickness of the syrup is easily determined by the "reverse side of a spoon" test - if you slide your finger along the back of a spoon dipped in syrup, the resulting bare strip is not filled with syrup.
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• The finished syrup is thinner than the usual thickened condensed milk, but only hot - after standing overnight in a porcelain bowl under a film right on the surface, the syrup became noticeably thicker than condensed milk. In the morning, put the butter on the table, when it softens (after a couple of hours), beat it with vanilla sugar (I do it with natural vanilla, the dark dots of vanilla seeds in light cream do not bother me) to an almost white fluffy mass, add the custard base in a tablespoon until it all goes into cream. Add cognac, whisk.
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• We divide the cream approximately in half, from the greater part we separate it little by little into two separate bowls. In the second half of the cream, add 30 g of normal dark chocolate melted in the microwave (I have "Babaevsky" 75%) and beat.
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• (The last two photos are a large volume of cream prepared for the Kievsky cake, but this is the same Charlotte, I always prepare it the same way - according to GOST).
• We tint the deferred portions of the cream with green and pink dyes (pre-dissolve the dry ones in a few drops of water, the gel ones are added directly to the cream, and if you want everything natural, we use juice from grated boiled beets and from thawed or slightly scalded fresh spinach), we get pink and green cream for decoration.
• Assembly:
• Cut large-plastic candied fruits from watermelon peels into small cubes.
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• Glue the bottom cake to the substrate with a couple of dabs of cream. We lay the cakes, coat with white cream. We cool it down. Cover with chocolate cream. We cool it down. You can even in the freezer - it will be much easier to sprinkle the cake with crumbs (in fact, roll in crumbs) on a properly frozen cake.
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• Sprinkle the sides with crumbs.
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• We put the rest of the creams in bags with attachments and decorate something like this (the old Soviet "Fairy Tale" remains in my memory) - with chocolate cream a ribbed area along the top, a frame of green cream around the perimeter, flowers in a creative mess and we stick candied watermelon between them.
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• Recently I have baked several "Fairy Tales" at once, photos from different cakes, but all from one source

The dish is designed for

8-10 servings

what a beauty! thank you very much for the tale !!!!))

Gorgeous master class! But in my opinion there is already such a recipe on the forum ...
There is exactly https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=414926.0

[suvoyka]

suvoyka, Maria, nothing new under the moon
Everyone has access to Chadeyka, but not to Marhel's book, at one time I was looking for her everywhere ...
Moderators will delete, as I understand it.

Maria! Please explain to the unreasonable what does it mean on the yolks without films?

[mvala]

mvala, Maria, smart girl !!! Class !! I remembered my childhood and tea with a fairy tale)) thanks. To bookmarks!

[Masha Ivanova]

Masha Ivanova, Elena, there is such a thing ... I love omelet, but not in baked goods! And all the custard bases on whole eggs or whole yolks smell like an omelet to me. Getting rid of this smell was quite easy. Separating the eggs into whites and yolks for the recipe, put the yolks in a small metal strainer, the most ordinary one, put it on some cup or directly on a ladle where the custard base will be cooked (as I usually do), poke it into the yolks with a spoon to the films-shells broke, and rustle with a spoon in a strainer back and forth in a circle - the contents of the yolk will flow through the sieve into the dish, and the films-shells will remain on the sieve. Then just scrape them off and into the trash. It is these shells that give the "omelet smell". No shells - no smell
Of course, the weight of the yolks must be adjusted to suit the recipe. But I still usually weigh them for reliability, so it doesn't bother me to clean them from films and only then weigh them for a recipe.

Maria! Thank you so much! Everything is simple and straightforward. I will definitely try to do so.

[mvala]

mvala, Maria, no we will not delete. You have described a lot of details on the preparation of the recipe. They are all very interesting and useful for those who want to master this recipe. Thank you so much.
I made some small discoveries for myself.
Thank you very much for the recipe and detailed preparation !!!

[Husky]

Husky, Ludmila, cheers thanks!

no we will not delete.

Hurrah! Painfully the master class is good, I like it when everything is detailed.
Thanks to the author!

[Maria]

Maria, and thanks from me for such a detailed recipe! I loved such a cake, bookmark!

A very detailed recipe! Thank you! Special Thank you for the advice on egg yolks!
I went further and filtered the eggs for the cream, quickly with milk, but without milk, for a biscuit, only liquefied (heated or "fermented" - like in Kiev) protein can be filtered, more or less. But everything is real, and does not smell like an egg, even a cold biscuit!

[kavmins]

kavmins, suvoyka, Masha Ivanova, Husky, win-tat, Loksa, thank you very much for your kind feedback, very nice !!

A very detailed recipe! Thank you! Special Thank you for the advice on egg yolks!
I went further and filtered the eggs for the cream, with milk quickly, but without milk, for a biscuit, only liquefied (heated or "fermented" - like in Kiev) protein can be filtered, more or less. But everything is real, and does not smell like an egg, even a cold biscuit!

Exactly! This very "smells like an egg" for a long time actually turned me away from any biscuit pastries and custards in general (but how did I live ??) And now a solid holiday in the kitchen

Cooking Charlotte cream on yolks without films

How's that? How to remove the film?

[celfh]

Quote: mvala from Today at 12:09 PM
Cooking Charlotte cream on yolks without films
How's that? How to remove the film?

celfh, Tatyana,

Masha Ivanova, Elena, there is such a thing ... I love omelet, but not in baked goods! And all the custard bases on whole eggs or whole yolks smell like an omelet to me. Getting rid of this smell was quite easy. Separating the eggs into whites and yolks for the recipe, you need to put the yolks in a small metal strainer, the most ordinary one, put it on some cup or directly on a ladle where the custard base will be cooked (as I usually do), poke it into the yolks with a spoon to the shell films were torn, and rustling with a spoon in a strainer back and forth in a circle - the contents of the yolk will flow through the sieve into the dish, and the shell films will remain on the sieve. Then just scrape them off and into the trash. It is these shells that give the "omelet smell" No shells - no smell
Of course, the weight of the yolks must be adjusted to suit the recipe. But I still usually weigh them for reliability, so it doesn't bother me to clean them from films and only then weigh them for a recipe.

It takes just an extra minute, and the effect is very noticeable

[Maria]

Maria, I described everything in detail and with photos. As if she was transported to the USSR. Thanks for the wonderful recipe.

Thank you so much for such a detailed recipe. The husband loves the Fairy Tale! And the rest of my circle too.
Complex recipes, designed by master classes, never hurt. Even if they cross. You can always find something new for yourself. See something important in the photo.
I also want to say thank you for the abundance of photos. I can imagine how difficult it was! Hands are dirty, they are preparing quickly .... Well done!

[Maria]

Maria, thanks for MK. About yolks came in handy.

[celfh]

celfh, Scops owl, Tumanchik, ang-kay, thank you very much for your kind words!

[Maria]

Maria, I read at work, I had to "get distracted", I missed this moment)) Thank you !! "

[mvala]

mvala, Mariawhat a beautiful recipe! So everything is laid out on the shelves, decorated - flawlessly!
Well, about the cake itself is beyond praise! Thanks for MK!
Special thanks for the advice on yolks. To me, however, never smells like an omelet (only hot) and no longer cold. But she took note. What if it comes in handy ...

[Maria]

Maria, such a step-by-step master class is wonderful 🔗

[lappl1]

lappl1, LudmilaI am so glad you liked the cake !! They ask me for it so often that I make it almost "without regaining consciousness", on autopilot ... and the cake is wonderful, though simple and unpretentious, but such nostalgic strings in people touch - amazing! For parents, they usually order, as a birthday present - not things and not money, but a piece of sweet memory And to myself, like a little weakness from childhood - just eat quietly at home, washed down with tea from a saucer, screwing up your eyes, as if there were no last ... they say - "he is so ... real!" For me the best praise and balm for the soul

Added on Tuesday 21 Jun 2016 10:03 PM

Albina, Thank you so much!

super. dream

[Moonlight]

Moonlight, the dream is unpretentious, but tasteful

[Maria]

And to myself as a little weakness from childhood - just eat quietly at home, washed down with tea from a saucer, screwing up your eyes, as if there were no last ... twenty years they say - "he is so ... real!" For me the best praise and balm for the soul

Maria, good recipe and description. Thank you.

[mvala]

mvala, Marina, beautiful cake. Well, GOSTs, how they are all different and I have a completely different recipe in the book "Collection of recipes for dishes and culinary products for public catering establishments" (Moscow: Ekonomika. 1982) You can trace how technologies and tastes have changed. This cake is my husband's favorite, all his friends know and if they come to visit us, they are always with him.

[Natalisha]

Natalisha, Natasha, Shyrshunchik, Tatyana, Thank you!

Well, GOSTs, how they are all different and I have a completely different recipe in the book "Collection of recipes for dishes and culinary products for public catering establishments" (Moscow: Economics. 1982)

My favorite:


I practically do not part with her
Two different people gave me a copy, and now I have one at home, and one at work - it warms my soul

For some reason, the tastes of the familiar desserts that are presented in it are closest to me - maybe because in my childhood everything was just that ... and in later books it is somehow done differently. "Duckling Syndrome" © What I learned first is what I love. I have the same nonsense with music - if I once heard my favorite song in a certain arrangement, I got used to it, then any other versions cut my ears

I have long wanted to make this cake, the opportunity presented itself.

Candied fruits are not watermelon, did not find

Candied fruits are not watermelon, did not find
+2

Excellent result! And you can cook candied watermelon yourself, and put candied peels from watermelon crusts in stock. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=117998.0 and also the recipe for TSUKATA FROM WATERMELON BARS IN THE MULTIPOOL https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=15665.0

Maria, thanks for the "fairy tale". Everyone loved the cake. Instead of candied fruits, I decorated with lemon slices with marmalade. And put cocoa in the cream. The size of the mold is 25 * 9 cm. The biscuit is 5 cm high. Cake weight 1 kg.

Slice of the cake "Fairy Tale"