That VERY "SCHOOL" cake for 22 kopecks! A recipe according to GOST standards. A taste of childhoo...

Hi everyone! You've been waiting and asking for ages to make this school cake, also known as marble and in my recipe books for baked goods from 2000 name: sandwich cookie glazed with icing. In one book I found this recipe, in the book Technology of Preparation of Flour Confectionery products manufactured in 1976. There is also this recipe, but for a very large quantity—100 80 grams each. This is how it should look in the end. And the third book is Recipe collection of flour confectionery products, 1986 edition. You often also You're asking, Love, where to buy these books so we can make them ourselves at home. Look at this recipe—no word about the recipe itself. Some ingredients are listed as in dry matter, meaning that one must know how to properly read such recipes. The amount of liquid, for example in many recipes, not specifically in this one, is required calculate it according to a separate formula, based on the applications located at the end of this book. That is, it is not merely for an ordinary cook. And if you are not technician, if you're not a mathematician, it will be quite difficult for you to work with with these books. Therefore, I divided everything, simplified it, rounded some parts, and so on Changed it. And today I'm giving you a detailed recipe. School cake, also known as marble cake. Sandwich cookie, glazed, with jam. All the details from me, likes and subscriptions from you. And for the marble cake, we will need for the shortcrust pastry flour, wheat flour, bakery grade extra, sifted 370 grams, sugar 140 grams 220 grams of butter or margarine, as in the original recipe One egg, net weight 50 grams. You will need 5 grams of leavening agent, but in In the original recipe, ammonium bicarbonate was used. It is difficult to obtain now. It's far from simple. Of course, you can order it, but it takes time. The loosener is available to everyone. Therefore, we take it. We take salt and vanillin literally just half a gram each. For The fruit fillings are dense jam or preserves. I'm using cherry, and I'll explain why. In the original recipe, apple with a slight tartness was most commonly used. Therefore, if you cannot find apple jam, substitute it with a tart preserve. to balance the overall flavor of the pastry. We will also glaze it with fondant. which we will prepare together. For the glaze, we will need 200 grams of sugar, 75 grams of water for the initial cooking. And when we beat the fondant, an additional 15 grams will be needed. waters. Also, instead of molasses, we will crystallize the sugar for the fondant using vinegar. I have 8 grams of percentage. And we'll add a small amount of lipstick with cocoa. Take 1-2 grams, To achieve this marbled effect on the pastry, start by preparing the shortcrust pastry. If For some people, too much sugar or oh my, so much butter—this sand cookie dough is just ready to go. The sand cookie dough is ready. that contains a large amount of sugar. The amount of oil should be approximately twice as much, of flour. And often even more. It is precisely this that makes the sand, sand. For preparing the dough, we We add the leavening agent to the flour and mix it. Then, we put the butter or margarine into the mixer bowl. with sugar. Add salt and vanilla to it and beat until whitened. Then add the egg. But then We have no choice but to combine these two masses. And be sure to beat the egg thoroughly before adding it. the moment the sugar has completely dissolved. Therefore, for preparing sand-like texture, it is better to use Fine-grained sugar. All products must be at room temperature. Actually, I misled you slightly. The products should be at a temperature of 20 degrees. Because the temperature in the room where you work with sand tests should not exceed 20 degrees. Why? Otherwise, the butter will melt too quickly, degrading the quality of the shortcake. But of course, not everyone has an air conditioner. Someone will be cooking during summer. What to do then? What if it's much hotter and there's no way to cool down? Prepare the dough and then cool it down. in the refrigerator before rolling it out. And work with the dough as quickly as possible, so that the butter does not have time to melt. Periodically remove the unmixed butter during the whipping process. from the sides of the bowl so that the mixture extrudes evenly. The mixture turned white and slightly increased in volume. size. It's time to add the egg. We should get a mixture like this. Practically oil cream. I'll prepare the dough directly on the table. If you prefer, you can use a bowl. And here it is Such a soft, very pliable, yet not sticky dough should come out. Sending it off. Put it in a bag and try to shape it into a rectangle as much as possible. This way, the dough will cool down faster. The frozen layer will be easier to roll out. Send it to the refrigerator for at least half an hour, but you can leave it longer if needed. and longer. In general, this dough can be stored in the refrigerator for about one day. But while the dough is cooling, Let's make the fondant. Fondant in general should be prepared in advance so that it can go through the process. whisking. Then it becomes more finely textured and tender. But we will prepare it now. For this Take a saucepan, put in sugar and water, and boil over high heat until the desired temperature is reached. 114 degrees. If you don't have a thermometer, you can perform a test with a soft ball. Take a small amount syrup, place it in cold water; if you can roll it into a soft ball on a spoon, you have reached the desired consistency 114 degrees. At this point, pour in the acid. Then simmer for another one and a half to two minutes. Then remove from the heat, wait for the bubbles to subside. Cool down directly in the bowl in which it was cooked. In my case, the sausages. Lower them into cold water, as if into an icy bath, and begin slowly Beat with a spoon. In this way, the lipstick will cool down and fine particles will form in it. Crystals. When the lipstick turns completely white, pour in the remaining 15 grams of water and mix thoroughly. Just a couple more minutes. Despite the process appearing seemingly simple, I highly recommend doing it before Watch the detailed video on making the frosting. There, I even explain why you should choose it. for boiling, use a pot with high sides, because despite the fact that it seemed like, well, I was boiling Sugar, well, I mixed it, what's so complicated? There are so many nuances there, and it doesn't turn out for everyone. At first try. The link to the lipstick will be in the description. This is what they brought the lipstick to. She's turned completely white right before our eyes. Now, when it starts thickening, we add another 15 grams of water. Keep kneading for another couple of minutes. It starts thickening right away, so add all 15 grams immediately. We continue. This is the delicate, glossy, beautiful lipstick we ultimately get. The lipstick sets. Very quickly, so as soon as it's ready, pour it into a separate container and cover it immediately. With the film in contact. Regarding the question of how it was before, when there were no films—how was lipstick preserved? Very simple—cover it the same way, but with a damp cloth. Prepare the filling while the dough is cooling. Prepare the baking sheet. Line the baking sheet either with a special baking mat or parchment paper. grooves, damp spots, or other imperfections. irregularities. Then the pastries will turn out perfectly smooth. And also, I want my pastries to be They were perfectly flat, so I'll bake them in this shape. It's absolutely not necessary, though. It will be easier for me to cut them this way. I set the mold size; mine is a adjustable 38 by 28. centimeters. According to the recipe, the table needs to be dusted with flour, rolled out into a sheet, and placed on the baking tray, but with Not everyone can handle this, so I suggest rolling it out immediately on parchment and then Place this parchment on the baking sheet. We will dust it with flour, but only on the top surface. Therefore, the flour will be reduced by literally 10-15 grams. I only needed the shape to create the perfect rectangle. Now I'm removing it. I transfer it to the baking tray and into the oven. I forgot to mention, the layer thickness should be about 7 millimeters, up to centimeters. We send the sand cake to bake in the preheated oven. Preheat the oven to 200 degrees and bake for 8–12 minutes. The baking time will depend on the specific characteristics. and the thickness of the cake. The main thing is not to over-dry it—just a slight browning right away is perfect. Remove it. While the cake is still hot, we can immediately level it, and now we cut the cake into two equal parts. Halves. Let everything cool down slightly. Once the layers have cooled, join them together with jam or fruit preserve. On the production line, the jam was always heated first. First of all, this makes it more fluid. and better binds the layers together. If you happen to have a jam that is too runny, then you definitely need to Heat over low heat, evaporating as much excess moisture as possible. And if the jam becomes too thick, also preferably warm it, because if you spread thick jam onto a delicate shortbread crust, You can simply break it, push it in, and ruin it. If your jam is like this medium one, consistency, sufficiently pliable, no need to warm it up. Just a very small amount of jam, remnants; we need to prime the surface. This is done to make it better Joining the filling with the cakes. Well, now the final step. Glazing our pastries. The filling, If you cooked it the day before, you need to warm it slightly over low heat, preferably on a water bath. Bake it. This way, it will have a very pleasant texture and will be easier for you to apply. A small amount About 20–30 grams of pomade, we will mix with cocoa powder, and when we have completely covered the surface With a white layer, make movements like this. That is, create these kinds of stripes, hatching them like this. The cocoa is colored brown, and then, using a toothpick, we apply a marbled pattern. The main thing is to do it quickly, because the frosting sets up as fast as possible. That's it. The paste turned out well. If for some reason, due to the cocoa you added, it became thicker, You can add just a tiny drop of water. Transfer to the pastry bag and close it immediately. Now we need to let the filling set slightly. This will take depending on the temperature. in the room and from the humidity in the room for one to three hours. But then heat the blade, preferably Take the knife and saw, mark the cookies and cut them. Size 4 centimeters by 9. From this I got A total of 14 pieces will be obtained. The knife can be heated either under hot running water or on a stove. But after each cut, it needs to be rinsed again, heated, and then sliced once more. Our marble cakes are ready, and below, the school-style pastries. Let's try them. The dough is incredibly tender, literally melting in your mouth. Of course, like all Soviet baked goods, it's sweet—very sweet. But thanks to that, The jam has a tanginess; I have a cherry one, you should also choose a jam with tanginess. And the fondant too. We did add a little bit of vinegar, and the jam also has a very subtle, faintly tangy note. Not sour, but a subtle tartness. Vanilla is also noticeable, with a very pleasant creamy taste. but all this together is an ideal harmony of flavors, beloved by many since childhood. I prefer Drink it with milk. Some people prefer coffee or unsweetened tea—choose according to your taste. Especially Fresh and hot. They might not be the freshest in the store, but here they're straight from the oven, warm and delicious. The most delicate ones. And here are these wonderful marble cupcakes we made. 14 pieces, each weighing 80 grams. grams, as stated in the recipe. The total weight comes to 1 kilogram 20 grams. Prepare it. Delight your family, take a nostalgic trip. Until our next delicious meeting! Bye-bye!