Cake Napoleon has completely simple ingredients in the composition, a small amount of them: custard and puff cakes. But, nevertheless, for many decades it has been one of the most beloved not only in our country, but throughout the world. The history of the creation of the cake is very interesting. There are several versions, but we will focus on the one that is closest to us.

The victory over Napoleon Bonaparte in Russia took place in 1812. And in honor of the celebration of the centenary of this significant date in tsarist Russia, celebrations were held, for which there was a thorough preparation. It was for the festive table that eminent chefs managed to prepare a new cake, melting in your mouth, tender, unusual. It was prepared quite simply: several small triangular-shaped puff pastry cakes were abundantly layered with custard in milk and butter and infused for a day in a cold room.

The triangular shape of the new dessert was symbolic: as is well known, defeated in the vastness of Russia, Napoleon wore a cocked hat. It is thanks to this similarity that the cake got the name of the famous commander. There is a legend that after each defeat in a battle with the Russian army, Napoleon threw a cocked hat on the ground and violently trampled it with his feet.

So, the confectioners of tsarist Russia invented more than a hundred years ago, which is still loved by many. The old recipe is not much different from the modern one. Today, there are many variations of the cake with the addition of fruits, condensed milk, nuts. But the classic recipe is not forgotten and is widely used both in the confectionery industry and at home.
Video about other versions of the origin of the Napoleon cake

The history of the creation of the chocolate cake "Prague"

Restaurant "Prague", one of the most famous and presentable in the USSR, was the benchmark for catering. Only here the most exotic dishes were served, innovative recipes were mastered, overseas delicacies were offered to customers. Vladimir Guralnik, a talented confectioner of the institution, after a business trip to Czechoslovakia, came full of impressions. The exchange of experience was not in vain: he liked one recipe for a chocolate cake, somewhat similar to the famous Viennese Sacher.

In the image and likeness, it was decided to make a cake that could be mass-produced. But it would have taken a lot of time to prepare that Czechoslovak cake, which, during the period of mass intensification of production, did not allow the dessert to be put into production. The original recipe used 4 types of butter cream, liquor or rum impregnation, which made the cake expensive and time consuming to prepare.

That is why the restaurant's confectioner reduced the number of ingredients, simplified the procedure a bit and ended up with the well-known and today chocolate. It was through the efforts of this wonderful person that all the inhabitants of a large country could taste the cake. True, at first he was a rare guest on the shelves. It was even sold cut into pieces. Each piece was wrapped in transparent paper and released by weight. Later, savvy housewives figured out the recipe for the popular "Prague" and began to bake it in their kitchen.

For more than 40 years, the Prague cake has been mass-produced in almost any confectionery factory. The original recipe of confectioner Guralnik has remained practically unchanged to this day: biscuit, butter cream, chocolate icing, apricot jam and fragrant impregnation. Prague is also in demand among ordinary housewives, so the cake is the highlight of many festive feasts.

"Exterhazy" - the Austro-Hungarian miracle

The history of this unique almond-chocolate dessert goes back over 150 years. It all started prosaically: during the Revolution of 1848-49, Pál Antal Esterhazy was the foreign minister of what was then Hungary. It was a well-known fact that the diplomat was a true gourmet. For the birthday of his beloved son, the minister planned to invite the entire elite. That is why the personal chef received an important task: to come up with and bake a dessert that could surprise even a politician tempted by overseas dishes.

The new dessert was decorated in a special way: the pattern on the surface of the cake resembled that on the traditional fabric - arafatka. "Gossamer" was made with melted chocolate on white icing. The composition was tender crumbly cakes based on egg white and nut flour, which were layered with several types of butter cream. The sides were sprinkled with almond slices or crushed hazelnuts.

The feast was a success - Vienna has never tried such an exquisite layered dessert with a rich almond flavor. Since then, the Esterhazy cake has become very popular throughout Europe: Germany, Belgium. It reached us relatively recently, it was not in mass production of the times of the USSR because of the complex recipe and the ingredients that were exotic at that time in the composition. Today, nothing prevents you from cooking it even in your own kitchen.

Now modern notes have been added to the classic recipe for manufacturing: traditional Vienna almonds are now replaced with walnuts, cashews, cream is used mainly of one type. One thing remained unchanged - the spider web pattern - a brand difference from other similar desserts.

Cake "Bird's milk" - patented technology

This cake was the first in the vastness of the USSR, which was granted a patent. A whole team of well-known confectioners of the capital worked on the creation of the most delicate dessert - Vladimir Guralnik, who worked in the Moscow restaurant "Prague", Nikolai Panfilov and Margarita Golova. It was from the hands of these talented culinary specialists that he came out in the early 1960s. The basis of its recipe was the candy factory "Red October" under the same name. It was decided to replace the jelly filling of sweets with milk based on agar-agar algae - a fairly rare component at that time.

At first, it was prepared only in restaurant kitchens. Then, seeing the demand for a new dessert, the country's leadership decided to start mass production of the cake. In the meantime, the residents of the capital lined up in huge queues, signed up in advance and entered from the back door to get the divine taste of "Bird's Milk".

In the 80s, the price for a cake was set - 6 rubles 16 kopecks - a considerable amount for those times. In the Prague restaurant, you could buy it even more expensive if you enter through the central door. Vouchers for the queue were even sold in the subway, of course, at exorbitant prices.

The large confectionery factory Rot-Front undertook the mass production of "Bird's Milk". At the very beginning of production, in 1968, difficulties began: the recipe for the cake was complex, and besides, it was not approved by the Ministry of Food Industry. Small batches left the assembly line, which were clearly not enough for everyone.

And only in 1982 a patent was obtained, manufacturing technology was perfected and the widespread production of the cake began. Since then, in any confectionery in Moscow and in most of the country, they began to produce a wonderful dessert. Of course, the problem of finding products remained: high-quality chocolate, agar-agar at that time had to be looked for.

Cake "Honey cake" - a dessert from the royal table

The use of honey in sweet pastries began thousands of years ago. Back in the days of the ancient civilizations of Rome, Egypt, Greece, it was customary to bake flat unleavened cakes, to which liquid honey was added. It was mixed with flour, the resulting dough was gradually "raised" for several weeks and baked over a fire. Later, various fillings were added to these cakes - dried and fresh fruits, nuts, vegetables.

For the first time, honey tot was made by the monks of Germany in the 12th century. It reached Europe in a slightly modified form - confectioners began to prepare small square cakes based on a monastic recipe. In France, for example, almost every confectionery has modified the recipe by adding some zest: chocolate, nuts, dried apricots. And each confectioner reasonably considered only his own recipe to be the best.

On the territory of Russia, the cake has also been known for a very long time. The ancient Slavs baked it in a special way: it was prescribed to make five (no more and no less) cakes, layer them with custard milk cream, and sprinkle the sides and top with plenty of bread crumbs. There is even one story that happened in the royal family involving this delicious cake.

Elizaveta Alekseevna, being already the wife of Alexander, did not use honey. Not a single dish for the royal table was prepared using it. The Empress caught even a drop of honey in a dish, and the cook could be punished for such disobedience. When a new confectioner was taken into the kitchen, there was an embarrassment: he did not know about the empress’s dislike for honey and decided to bake a delicate cake, which had not been on the menu until now. "Honey cake" really came out very tender, just melting in your mouth. Elizabeth ate it with great pleasure.

And only when the empress asked about the dessert recipe, the cook had to admit that honey was included in the composition. But Elizabeth only laughed and ordered to encourage the new cook. Since then, the story began to pass from mouth to mouth, and he himself took pride of place on the tables of ordinary residents.

Cake "Count ruins" - the history of meringue dessert

The Swiss town of Meiringen in the 17th century was no different from the rest. However, it was here that one very savvy and enterprising confectioner Gasparini lived. This Italian was very fond of experimenting with pastries. One day, whipping proteins with sugar, he was so carried away that they turned into a stable lush foam. Without thinking twice, Gasparini laid small circles on a baking sheet and dried them in the oven. The taste of the new cake, which was named after the town (meringue), was delicious: tender, melting in the mouth, very sweet. The consistency of the product was delicate: the cake crumbled, it was airy and voluminous.

The experience was adopted in France and they began to use baked squirrels both for decoration and as an independent dish. Only they gave a truly French name - meringue (kiss). The cake "Count ruins" based on meringue was invented in the Soviet Union. His name was taken from Gaidar's story, beloved by children and adults. In appearance, the cake really looked like ruins: the meringue was folded into a pile, layered with cream and decorated with thin strips of chocolate icing.

"Count ruins" - the younger brother of the famous "Kyiv Cake". Perhaps it was after the “birth” of Ukrainian sweetness that this cake with a romantic name appeared. It is well known that Secretary General Brezhnev was very fond of airy meringue-based desserts, and therefore his chefs did not get tired of experimenting with recipes and ingredients.

Today we know many names for this dessert - "Curly Pinscher", "Count's Castle", "Curly Boy". A cake that was scarce in Soviet times can now be bought in a store. But cooked at home, with your own hands and love, it will turn out especially tasty and tender.

Red Velvet Cake - Classic American Cuisine

The original name of the cake is: The Red Velvet Cake. This bright red biscuit, covered with snow-white icing, has been known since the Great Depression that shook the United States. During a decline in consumer demand for non-essential goods, almost all confectioneries and bakeries suffered losses: their sweet goods were simply not bought. Citizens had no money for bread, let alone for cakes and pastries.

By coloring an ordinary biscuit cake red, confectioners tried to attract the attention of all potential buyers. Beet or carrot juice was used for staining. By selecting its concentration, the color of the cake was achieved from pale pink to brown-brown.

In the 40s of the last century, the cake became so popular that it was included in the menu of almost all restaurants and cafes not only in the United States, but also in Canada. However, the recipe was not disclosed. The name "Red Velvet" was given to the dessert only in 1972. It was given by the famous confectioner James Beard, who gave the recipe in his book. Although food coloring of the most unimaginable colors was already in full use at that time, Byrd suggested using cocoa powder treated with a special compound based on vinegar and sour buttermilk. The cocoa processed in this way acquired a bright red hue, and the biscuit cake - a rich chocolate flavor. This technology was later called "Dutch".

The Americans themselves often call the cake "Devil's Food". He received such a name not so much because of his bright scarlet hue, but because of his breathtaking taste. Many Puritans considered this taste sinful, something forbidden, unlawful.

In 1989, in the film "Steel Magnolias" this original cake "lit up". After that, a second surge in his popularity began. Today, it is baked and sold by numerous American confectioneries. In the USA, there are even confectioners' competitions for the brightest shade of biscuit in the cake.

Cake "Black Forest" - cherry joy

This cake is known today under many names: Black Forest, Black Forest, Black Forest, and even the English name Black Forest. Behind all these names lies an amazingly delicious biscuit cake, generously soaked in butter cream and richly layered with cherries. The dessert is poured with chocolate icing and decorated with fresh or cocktail cherries.

It is authentically known that Germany is the birthplace of this dessert. It is there that the wooded region of the Black Forest (Baden-Württemberg) is located in the southwest. The Romans gave this area, which inspired fear in them because of its impassability, the name "Black Forest". The cake, of course, was not invented in the thick wilds of this terrible forest, but the color of its cakes very much resembled the crowns of trees that grew in this forest. They were indeed completely black, as was the biscuit base of the cake.

The "father" of the dessert was the confectioner Joseph Keller. For the sake of experiment, he decided to add fresh cherries to traditional biscuit baking, and soak the cakes themselves with cherry liqueur. The locals liked the novelty so much that the fame of the cake spread far beyond Germany. Customers began to pour into Keller's confectionery. In 1927, the confectionery ceased to exist, and the recipe appeared on the pages of a local magazine. Since then, every housewife, pastry shop, cafes and restaurants began to bake, and the recipe has become traditional for Germany. It is also known in Europe. Our cake often becomes a guest at a festive feast, since all its ingredients are available and sold in any store.

Austrian chocolate treat "Sacher"

The history of the appearance of the Viennese Sacher cake is not a legend or conjecture, but a very real story, confirmed by the words of eyewitnesses and historical documents. The confectioner-inventor of this rich chocolate dessert is Franz Sacher, who in 1832, being a 16-year-old boy, unknowingly became the "father" of the world-famous cake today.

That year, Franz studied pastry skills with the chefs of the Minister of Foreign Affairs. Once the chef fell ill and could not serve a high political reception. Young Franz volunteered to replace him. In order not to go unnoticed, the young confectioner came up with and brought to life a new chocolate dessert - "Sacher" (Sachertorte). Where he got the recipe from is unknown: did he come up with another product as a basis? But all the Viennese nobility, without ceasing, praised the invention. After 4 years, the delicacy even appears on the menu of the imperial family.

The minister's guests liked the confectionery product so much that the fame of it spread far beyond Vienna, and everyone learned about the young man. Sacher began to receive job offers from many aristocrats in Europe. In 1848, he decides to open his own business: a gourmet shop and fine wines began to operate.

The original recipe was slightly modified by Franz's son, Eduard. It is this recipe that has come down to us unchanged. They even sued for the recipe: the Damel confectionery, where Eduard studied the “sweet” craft, bought the recipe from him, but the Sacher Hotel also baked and sold a cake with the same name in its restaurant. Only in 1963, the dispute was resolved amicably: the original Damel products today are distinguished by a round chocolate seal, and the hotel's cakes are triangular.

"Kiev Cake" - the birth of a Ukrainian legend

Ever since the days of the USSR, every guest of the capital of Ukraine has tried to "snatch" the cherished round box with a pattern of a chestnut branch. After all, to bring home from a business trip "Kiev Cake" was considered good form and great luck. Railway station shops and large grocery stores were simply attacked by those who wanted to buy a treat. Only 3 rubles 30 kopecks - and you can proudly, on outstretched arms, bring an air-nut delicacy into the train car.

Its author was a young apprentice confectioner at the Karl Marx factory, Nadezhda Chernogor. According to legend, she and her mentor did not put in the refrigerator a huge amount of proteins prepared in the evening for the cream. In the morning, the squirrels turned sour, they were no longer suitable for cream, and it was decided to bake a few meringue cakes. However, in fact, the recipe was developed for more than one month, the confectioners experimented with the composition of the cream, came up with a branded decoration. A few years later, the recipe received a patent and a certificate, and the “parents” of the cake received fame and recognition.

Since then, the cake began to be mass-produced, but there was a catastrophic lack of advice for all the inhabitants of a large country. To get it, I had to look for acquaintances, stand in line and significantly overpay. The popularity of "Kyiv Cake" grew exponentially. With its help, it was possible to solve various problems by offering it as a gift to the “right person”. Dessert was even regularly supplied to the Kremlin by Leonid Brezhnev himself.

Today's "Kiev Cake" is not at all the same as before. In the original recipe, only cashew nuts were used - Soviet-friendly India in those years supplied a large number of them at preferential prices. When they stopped, cashews were replaced with peanuts, egg cream with cheap butter cream, in which part of the butter was replaced with cheap vegetable fats. Traditional candied fruits were replaced with ordinary jelly, and real high-quality cocoa powder was replaced with grated cocoa bean husks. Today, almost any pastry shop bakes this cake. Recipes are very different - from classic to only remotely reminiscent of the real

Honey cake"

Now "Medovik" is considered a traditional delicacy, and its delicious recipe exists in many variations. Often they cook at home, and the housewives come out very well. Just as often, a cake is ordered from professional confectioners, because it is perfect for family holidays,. But how many people know that, while enjoying a piece of "Honey cake", they do exactly the same as the Russian Empress did two centuries ago! It was then that the history of the honey cake was born.

The paradoxical story of the origin of "Medovik"

Elizaveta Alekseevna - the royal wife of Alexander I, could not stand honey. Her taste preferences were not a secret, and everyone knew about the dislike for a sweet product, including confectioners, cooks, and servants. Desserts for the Empress were prepared exclusively without honey. Everything changed overnight when a new confectioner appeared at the court.

A skilled chef prepared amazing sweets. Nobody warned him that honey was not served at the table of Elizaveta Alekseevna, so the newcomer added it to the dough, baked the cakes, smeared them with the most delicate cream. This is how the first, classic honey cake recipe turned out. The dessert came out incomparably tasty, soft, satisfying.

After tasting the Honey Cake, the Empress was not at all angry, as one might expect. She was indescribably delighted and generously endowed her new confectioner. Elizaveta Alekseevna fell in love with delicacy and often became made of honey cakes, which surprised the courtiers. They followed suit, and so "Medovik" became a fashionable dessert among the Russian nobility.

Today, honey cake is known in all post-Soviet countries. It is often prepared by European confectioners. But Medovik is especially popular among Russians and Ukrainians.

3 reasons to buy Honey Cake

1. Unusual taste. The combination of honey, eggs and butter has an original taste. The cakes are moderately sweet.
2. different creams. Honey ones are prepared both with classic sour cream and condensed milk. Desserts vary, but both are amazingly delicious.
3. Possibility to vary the taste of cakes . A simple honey cake recipe is easy to change. It is enough to add one more egg yolk to the dough, as this will immediately affect the taste of the cakes.

Cake Honey-Nut production "Pleasure"

Most of all, "Medovik" is liked by children. They are happy to eat a delicate dessert with sour cream. This is the perfect option for celebrating a child's birthday. Both the hero of the occasion and the little guests will be delighted with the sweet table. The only caveat: it is worth remembering that honey is a strong allergen. It should not be given to children who have a severe reaction to this product.

The blessed day has come. This is such a day that you do not just wait a long time, but it brings grace. So the little daughter called her brother's birthday. And yesterday we celebrated her 18th birthday. In addition to words of tenderness and gifts on such a day, you need a very tasty cake - Honey with custard.

Recipe honey cake I still have one of my mother's notes. He migrated to my cookbook along with "Napoleon", "Miracle" and "Prague".

honey cake called the main Russian cake. From a court dessert, over 200 years it has turned into a favorite folk cake, available to millions. Good career.

History says that in the 1820s honey cake invented and prepared by the court confectioner of the wife of Emperor Alexander I. The Empress could not stand honey, and well-wishers did not warn the young cook about this. The new dessert delighted Elizaveta Alekseevna so much that she rewarded the talented confectioner, and Medovik became the imperial family's favorite cake.

There are different proportions when cooking test for honey cake , each hostess gets her own cakes - from very thin to soft biscuit. The cream is also with variations: sour cream with sourness, butter or custard.

My honey cake by cakes similar to Honey Cake "Ot Palych" . When we do it with butter cream - well, the exact “Palych” turns out. This time we will prepare the custard.

Honey cake with custard.

Dough Ingredients	1 portion	2 servings
Eggs	2 pcs.	4 things.
Butter	60 g	120 g
Sugar	1 glass	2 glasses
Honey	2 tbsp. spoons	4 tbsp. spoons
Soda or baking powder	1 teaspoon	2 teaspoons
Flour	4 glasses	8 glasses

Eggs, butter, sugar and honey put in a saucepan and put on steam bath , i.e. into a large pot of boiling water. Constantly stir until the mass becomes homogeneous.

When the butter and honey are well dispersed, add soda and mix. The mass will begin to foam a little.

Gradually pour flour and knead hard dough . There seems to be a lot of pain. But somehow the dough accepts it. If it seems that the flour is superfluous, it is better to stop. The dough should be soft, but elastic, not torn when rolled out.

Dough right away divide into equal parts by the number of cakes. For one portion - minimum 6, for two servings I divided by 8 pieces approximately 200 g each . We remove the dough in the refrigerator while we prepare the cream.

Custard.

cream ingredients	1 portion	2 servings
Milk	300 ml	600 ml
Egg	1 PC	2 pcs
Flour	1 st. spoon	2 tbsp. spoons
Sugar	100 g	150-200 g
Butter	50 g	100 g
Vanilla sugar	1 teaspoon	2 teaspoons

Eggs, flour, sugar and vanilla sugar mix until smooth in a saucepan, pour in gradually milk, knead well and put on a slow fire. Stirring constantly, bring until thick and take it off the fire.
Put in hot cream butter , mix well again.

The cream must be cooled to room temperature. So that a clot film does not form, as on jelly, cover with cling film directly on the surface of the cream. We clean in the refrigerator or on the street.

While our cream is cooling, we proceed for baking cakes.

Very comfortably roll out each cake on a separate sheet of parchment paper lightly dusted with flour. The dough is very elastic and tender. Roll out to desired diameter.

The thickness of the cake is a few millimeters. Do not turn over, do not crumple once again. Rolled out on paper - and in the oven it.

We bake at 180 degrees until golden brown. Ready cake immediately directly on the parchment cut off on a suitable plate.

As the cakes bake and cool collecting cake. The cakes are dry, but not brittle. So that the cream soaks them evenly, but does not stand in puddles, Lubricate each cake on both sides with cream using a silicone brush.

Everything that we cut off from the cake, grind into very fine crumbs . The collected cake is thoroughly coated with the rest of the cream and sprinkled with crumbs on all sides. And leave until tomorrow soak. Like Napoleon Medovik is prepared in advance, a day before until the auspicious day.

real homemade Honey cake, aka Medovik , melts in your mouth. And honey does not stick out in it, but hints. It is no coincidence that the Empress did not unravel the honey secret of the dessert. And it is certainly not by chance that this cake entered the history of Russian cuisine and into every home.

Is it worth it to spend a few hours making a homemade cake when the store shelves are bursting with culinary "masterpieces"? The cheaper the cake, the sadder the list of ingredients. And a high price does not always guarantee excellent taste.

But after all the main thing not in it. Making homemade cake is a family ritual. We choose, we discuss, we plan. Together we languidly wait, solemnly cut and discuss the result. And then we savor it, stretch the pleasure into thin slices and write it down in a memory book.

Cake is an essential attribute of a festive table for a birthday, wedding, and almost a daily delicacy for those with a sweet tooth. The history of famous cakes is no less interesting than the secrets of their preparation. Today we will definitely tell you about both.

The history of cakes, apparently, began those times when people began to grind grain, getting flour. The first cakes were the most ordinary baked cakes, which in their taste were more like simple bread than a sweet treat.

Cakes in the traditional sense of this concept arose with the arrival of cane sugar from India. Historians know for certain that Arab culinary specialists have been preparing dessert dishes using milk, sugar, honey and spices since ancient times. Such delicacies were similar in shape and taste to modern cakes and, together with oriental sweets known to this day, gradually penetrated into Europe.

However, the most popular cakes were born in Central and Western Europe. To this day, many people have on their lips the names of such famous culinary specialists as Franz Sacher, who invented the cake of the same name, Johann Konrad Vogel, who invented the Linz recipe, or Jozsef Dobos, who gave the world the famous Dobos.

Until the 19th century, the production of cakes was associated with manual labor. It wasn't until the invention of the hydraulic press that confectionery factories began to gradually replace human hands with all sorts of machines. Full-fledged factory production arose only at the beginning of the 20th century, along with the wholesale automation of all areas of activity.

In Russia, the concept of "cake" did not exist for a long time. Since ancient times, Russian bakers have been preparing a loaf that they put on the table for almost every holiday. Nevertheless, many delicious cake recipes have appeared in our country, among which the most popular are: "Napoleon", "Medovik" and "Prague".

• At the end of 2010, Indian confectioners became famous for making the largest cake in the world. In its form, it resembled the famous Taj Mahal hotel, had a length of about 6 m, and a width of more than 4 m.
• The most expensive cake in the world costs $75 million. It was ordered by a Sheikh from the United Arab Emirates, who decided to give his daughter the best treat in the world for her birthday. It is a detailed cartoon replica of a fashion show runway, almost 2 meters long.
• Choco Lime is the most delicious cake in the world. Traditionally, it is prepared for Valentine's Day or a wedding, marking the sweet life that awaits a couple in love.

Napoleon (1912, Russia)

The history of the emergence of the national cake Napoleon dates back to 1912, when Moscow confectioners decided to bake a cake of the same name in honor of the centenary of the victory over Napoleon. Gradually, he gained such popularity that all the mistresses of the Russian Empire, and then the Soviet Union, began to prepare their Napoleons.

Today, Napoleon is available in the assortment of almost every major confectionery factory. Such popularity is due to the incredible taste and ease of manufacture. In accordance with Soviet GOST, the preparation of a cake consists in rolling out puff pastry, baking cakes, kneading Charlotte cream and forming the delicacy itself.

Medovik (XIX century, Russia)

The history of the origin of the Medovik cake is connected with the wife of Emperor Alexander I, who categorically refused to eat honey. One day, a young cook joined the court cooks, who did not yet know about this ban. Deciding to surprise the august couple, the talented chef prepared a cake according to his grandfather's recipe. To the surprise of everyone, this delicacy was very much liked by Elizaveta Alexandrovna, who, having learned about the composition of Medovik, not only did not get angry, but also decided to reward the talented young man.

In terms of popularity, Medovik can only be compared with Napoleon. The secret of making a cake lies in the correct baking of the cakes, which are kneaded using thick, candied honey, previously melted in a water bath. The classic recipe involves the use of sour cream, which gives the products a pleasant sourness that goes well with sweet cakes.

Sacher (1832, Austria)

The story of the Sacher cake takes us to the court of Metternich, Chancellor of the Austrian Empire. A young and talented culinary specialist, who worked in the prince's kitchen from the age of 14, once surprised guests with a dessert, which was a chocolate cake with tangerine jam. Initially, it was called "Black Peter", but the popularity of its author was so great that the original name was changed to "Sacher".

Today, original Sacher cakes are produced only in Austria. The recipe includes the preparation of chocolate dough with the addition of whipped proteins, tender tangerine jam. Then a cake is formed from ready-made cakes smeared with jam and covered with chocolate-creamy icing.

Prague (1955, USSR)

The history of the Soviet Prague cake is connected with the Moscow restaurant of the same name, where chef Vladimir Guralnik first prepared this delicacy. Today Prague is produced by many confectionery factories, retail chains and private confectioneries. However, a real cake, prepared by professional confectioners according to the original recipe, can only be bought in the Czech capital.

The cake consists of three cakes formed on the basis of biscuit dough, soaked in Prague cream, consisting of butter, condensed milk, chicken yolks and cocoa. The main secret is to defend the cakes smeared with cream during the day. During this time, they manage to completely soak in the cream, becoming soft and incredibly tasty. At the last stage, the cake is smeared on the side with fruit and berry jam and poured with chocolate fudge.

There are countless recipes for delicious cakes, the authors of which are the greatest masters of their time. We will definitely tell about them in the next publications.

No holiday is complete without a delicious cake with delicate cream. Today, there are a great many recipes. But which one to choose for your table - Count's ruins, cottage cheese, jelly or Medovik cake? Each of them is good in its own way, but special attention should be paid to the last of the options.

Honey cake

Honey cake immediately brings back memories of a pleasant tea party with close friends or parents. Medovik is very often prepared for children's parties, as it is to the taste of even the most fastidious sweet tooth. This cake is not one of those cakes that can be stored for a long time. The real Medovik has a very delicate, refined and not at all cloying taste.

The history of honey cake

Empress Elizaveta Alekseevna did not like honey very much. All the servants and cooks knew about this whim of the wife of Alexander I, and prepared sweets for her, which did not include honey. One day, the Empress got a new confectioner who did not know about Elizabeth's preferences. He decided to make a special cake that the ruler would certainly like. The cake turned out so tender and tasty that the empress did not get angry at the confectioner at all, but also generously rewarded him for his ingenuity. Since that time, the Medovik cake has become Elizabeth's favorite dessert, and then gained popularity in many countries of the world, in particular, in Russia and Ukraine.

Classic honey cake

To make the dough, you will need the following ingredients: 3 cups flour, 1 cup sugar, 3 tbsp. spoons of honey, 2 eggs, 2 tsp. soda and 1 tbsp. a spoonful of vinegar (9%). For the cream, we need 200 grams of butter, 1 cup of sugar and 1 cup of sour cream. For decoration, you can use walnuts or chopped chocolate.

Beat eggs with a glass of sugar in a water bath, heat for 3-5 minutes, then add honey, stirring as well. Then we pour a glass of flour there, pour soda into the contents, then again a glass of flour. Without removing from the water bath, add a spoonful of vinegar and another glass of flour. Mix well and then remove from the water bath. Put the dough on a table sprinkled with flour, let it cool a little (2-3 minutes), and knead by hand. We divide the finished dough into 6 parts, and in the oven, heated to 180 degrees, bake each cake separately (about 5 minutes).

Now you can start preparing the cream. In a water bath, again beat 1 egg and a glass of sugar, add a glass of sour cream there and beat everything thoroughly. After removing from the bath, add butter and beat for 5-10 minutes until the mass thickens relatively. It remains only to coat each cake with cream, and sprinkle the finished cake on top with walnuts and the remaining crumbs from the cakes. Then put the cake in the refrigerator to soak for at least 3 hours. Before putting the cake on the table, Medovik can be sprinkled with grated chocolate.

Blood sugar levels should be regularly monitored not only for people with diabetes, but also for healthy people. Normal blood glucose levels are the key to your health and energy. We offer glucometer test strips. Details and prices are on the website.