Cake “Golden Key” according to USSR GOST. “Golden Key” cake: step-by-step recipe with photos Golden Key cake in a slow cooker

Good day, dear readers of our culinary block. I invite you today to bake the Golden Key sponge cake with me.

This is one of the few cakes baked at home, which with its taste allows you to transport memories to a fairy-tale childhood. Therefore, it will appeal not only to little sweet tooths, but also to adults.

To prepare, we will use the old recipe with photos step by step according to GOST. Golden Key sponge cake: recipe with condensed milk prepared at home.

We will need to bake 2 biscuits, one classic white, and the second with the addition of cocoa, so the quantity of products is written separately for each cake. We will use a simple method of preparing the dough, in which you need to beat the whole egg without separating the whites from the yolks.

Adding butter will make the structure of the finished sponge cake tender and soft, and a little baking powder will add porosity and airiness. And to make it clearer, we will analyze the entire cooking process step by step.

Ingredients:

For blightbiscuit:

1. Premium wheat flour – 110 gr.

2. Granulated sugar – 90 gr.

3. Chicken egg – 3 pcs.

4. Butter – 30 gr.

5. Baking powder 1 sachet (10 g.)

6. Vanillin 1 sachet (10 g.)

Forchocolatebiscuit:

1. Cocoa – 15 gr.

2. Premium wheat flour - 110 gr.

3. Granulated sugar – 90 gr.

4. Egg 3 pcs.

5. Baking powder – 10 gr.

6. Vanillin – 10 gr.

For cream:

1. Butter – 300 gr.

2. Condensed milk – 450 gr.

3. Cognac – 2 tbsp. l.

5. Granulated sugar – 130 gr.

6. Water – 120 gr.

7. Cognac – 1 tbsp. l.

Cooking method:

Preparing the biscuit:

1. Place the egg in a clean, dry bowl and beat with a mixer for 5 minutes. Add granulated sugar and vanillin in a thin stream.

2. Mix flour with baking powder and sift through a fine sieve.

This way, it will be possible to evenly distribute the baking powder throughout the entire volume of flour and saturate it with oxygen. The dough made from sifted flour is especially soft and fluffy.

Pour the sifted flour into the egg mixture and mix gently. Try to do this with a minimum number of movements so that the finished dough does not collapse.

3. Melt the butter and add it to the dough, mix again.

4. Prepare a baking pan by covering the bottom and sides with parchment paper. Since the dough volume is small, use a mold with a diameter of 18 cm, this will allow you to obtain a cake of sufficient thickness.

Pour in the dough and place in an oven preheated to 180 for 30 minutes. For the first 20 minutes, try not to open the door; the flow of cold air can cause the biscuit to settle.

5. Prepare the dark sponge cake in the same way, do not forget to add cocoa along with flour to the egg mixture.

6. Leave the finished biscuits in the mold until they cool completely. If you have time, give it 12 hours to ripen, after which we carefully remove it.

Preparing the cream

1. Place butter at room temperature in a bowl and beat with a mixer, adding condensed milk in small portions.

2. Pour in the cognac and stir, ready. However, it is quite possible to replace cognac with essence, or not add it at all if the cake is planned exclusively for children. Divide the cream into 2 parts and add cocoa powder to one of them.

3. Divide the cream into 2 parts and mix one of these parts with cocoa powder. This way we will get chocolate cream, which we will use to grease the very top of the cake and the sides.

Preparation of syrup

1. Combine water and sugar in a small saucepan or bowl and place over heat. I highly recommend boiling the syrup, otherwise you will just end up with rich, sweet water.

During the cooking process, foam will form, which should be removed. Try not to let the liquid splash over the sides or burn.

Assembling the cake

1. Cut each biscuit into 2 parts. It would be a good idea to use a strong, thick thread, such as cotton No. 10.

To do this, use a knife to cut a shallow groove along the entire perimeter of the cake and lay a thread along it. Cross the ends of the thread and pull in different directions, the biscuit will split into 2 halves.

2. Soak each cake with sugar syrup and brush with light buttercream.

3. When assembling the cake, alternate between white and coffee sponges.

4. Cover the topmost cake with brown cream and apply a thin mesh, placing the white cream in a pastry bag.

5. Decorate the sides with cocoa cream. Although decorating a cake can be absolutely anything, it all depends on your imagination.

Place in the refrigerator to soak for several hours.

Cut yourself one piece. Bon appetit!

I hope everything worked out for you. Subscribe to our culinary blog and share your impressions. See you soon, in which we will analyze many new recipes.

The “Golden Key” cake is a simple and delicious dessert that is suitable for both a festive table and tea party. But the cake turns out to be high in calories, so it should be eaten with caution by women who want to lose weight. Let's look at the recipe with a photo of the Golden Key cake.

Ingredients

Sugar 1 stack Water 0 stack

• Number of servings: 1
• Cooking time: 1 minute

Golden Key Cake: Ingredients Used

To prepare the Golden Key cake at home, you need the following components:

• 1.5 cups of sugar (a cup for the dough, half a cup for the syrup);
• half a glass of wheat flour;
• 6 eggs;
• 3.5 tbsp. cocoa (3 – in the dough, 0.5 – in the cream);
• 280 grams of butter (200 for cream, 80 for dough);
• can of condensed milk;
• 1 tbsp. cognac;
• a packet of vanilla sugar;
• half a glass of water.

How to make a golden key cake?

Often women are interested in how to make the Golden Key cake.

• To do this, you need to bake two sponge cakes - one light and the other dark.
• The yolks are separated from the whites, and half the sugar is added to both bowls. First you need to beat the whites so that the yolk does not fall into them from the mixer (you can wash the beaters after beating the yolks).
• Then melted butter and flour are added to the beaten yolks.
• At the end, the proteins are slowly introduced so that the peaks do not disintegrate.
• The dough is divided into two parts, cocoa is added to one of them.
• The cakes are baked at a temperature of 190 degrees.

You can cook the Golden Key cake in a slow cooker.

While the biscuits are cooling, prepare the cream. The butter should be soft and at room temperature. Beat it well with a mixer until it turns white. Gradually add one tablespoon at a time. condensed milk, continuing to beat. If the mass becomes heterogeneous, it should be heated in a water bath, after which you should try to beat it again. So, it should get the right consistency. At the end you should add half the cognac and vanillin. In principle, if you don’t like the cognac taste, you can exclude it from the recipe.

The cooled biscuit is soaked in syrup made from water, cognac and sugar. The resulting solution is heated until the granulated sugar is completely dissolved. If the cake is made for children, then the syrup is made simply from water and sugar.

Place a dark cake layer on the bottom and coat it with light cream, and a light cake layer on top. The sides also need to be spread with cream without cocoa; it is advisable to make a grid pattern on the top cake. But the dark cream will be used to make the border and flowers on the cake.

Delicious cake “Golden Key” with butter cream and nuts

The cake with the fabulous children’s name “Golden Key” is a taste of childhood for me. My grandmother often prepared it for her birthday. And I really remember this amazing taste of the chocolate-scented biscuit and the pleasant, slightly fatty cream with boiled condensed milk. And, of course, the cake was generously sprinkled with toasted walnuts. But I was little, and naturally I wasn’t allowed to cook on my own. But when I had the opportunity, I decided to repeat my grandmother’s masterpiece according to the recipe. It turned out great! Now you will not find such a cake anywhere, and no Roshen cake can compare with it. Although, maybe I'm being biased. But you should definitely try it and form your own opinion.

Compared to the standard classic sponge cake made from eggs, flour, sugar and baking powder, the layers of this cake are firmer and slightly fattier. In addition, the cake comes out more crumbly and loose. The finished cake layers are more reminiscent of honey cake layers, although the dough can also be classified as sponge cake.

To prepare the Golden Key cake we will need:

• Eggs – 7 pcs;
• Sugar – 2 tbsp;
• Soda – 1 tsp;
• Honey – 2 tbsp. lodge;
• Hot water (boiling water) – 2 tbsp. lodge;
• Flour – 2.5 tbsp;
• Cocoa – 2 tbsp. lodge;
• Nuts – 1 tbsp;

Cream:

• Oil – 200 gr;
• Condensed milk - 1 can.
• Nuts – 1 tbsp.

Read also:

Golden Key cake recipe

1. Break the eggs into a convenient large bowl.

2. Beat with a whisk or mixer. You should get a thick foam.

3. Then add sugar to the eggs.

4. Beat well again using a fork or whisk.

5. Quench the soda with vinegar and pour it into the mug. Add honey and hot water. Mix. Instead of baking soda and vinegar, you can use baking powder. But since it was not sold in the markets before, we still act the old fashioned way. Baking powder is softer and more gentle than soda. You need twice as much of it as soda, and there is no need to extinguish it with vinegar.

6. Pour the mixture into the egg mass. Add sifted flour in small portions.

7. Mix carefully.

8. Add cocoa.

9. Stir until smooth. There should be no lumps.

10. So, we have the batter for the Golden Key cake. The consistency is more like liquid sour cream. This dough is very similar to honey cake dough.

11. Peel and chop the walnuts. You can simply break them with your hands, or you can cut them with a knife. There is no need to chop them very finely, because the nuts should be felt in the cake. Fry the chopped nuts in a dry frying pan for 1 minute, stirring constantly.

12. Pour a small portion of nuts into the cake dough.

13. Mix the dough with nuts.

14. Bake 3 cake layers in an oven preheated to 180 degrees, each for about 25-35 minutes.

15. While the cakes are baking, you can prepare butter cream with condensed milk for the cake. Place butter at room temperature in a deep bowl.

16. Add boiled condensed milk and stir the cream with a fork until smooth.

17. To avoid smudging the edges of the plate, place the parchment on the plate as shown in the picture.

18. Place the cakes on top and carefully grease each one with cream.

19. Sprinkle nuts on top.

20. In this way we decorate the cake assembled from the cake layers: grease with cream and sprinkle with nuts.

21. The delicious “Golden Key” cake is ready! In order for the cake to brew and become even tastier, put it in the refrigerator overnight.

Well, it's time to get out the cake, make some tea! Bon appetit!

“Golden Key” is not just a delicious dessert, but a pleasant reminder of youth. After all, our grandmothers made this cake. It is very diverse in its recipe variations, however, its taste remains excellent with any set of ingredients.
Naturally, like all dishes, “Golden Key” is easy to spoil: if you took too much butter, the cake became viscous and runny; I went too far with the amount of butterscotch - I got not a soft key, but an iron fitting...
Today we will prepare the “Golden Key” according to the recipe that my mother used to use: nothing extra, without unnecessary hassles of inventing your own bicycle. The cake always turned out moderately sweet, soft and crispy.

Required ingredients: 200 grams of corn sticks, 500 grams of “Kis-Kiss” or “Golden Key” toffees, 200 grams of butter.

I also advise you to purchase disposable medical gloves in advance so that you can put on warm gloves (so that your hands don’t burn when shaping the cakes), and medical gloves on them. If you don’t have gloves, you can use a regular bag instead.

Preparation:
We clean the toffees from candy wrappers. We carefully ensure that there are no paper particles left on the candies.

First, into the pan in which we will cook our “Golden Key,” we put the butter, which needs to be melted. But be careful not to let the oil boil.

After the butter we send the toffee. We add them gradually, and not in a general heap.

Melt the toffee and butter mixture until smooth. Don't let it boil and get sugary.

Pour corn sticks into the pan and mix the resulting mixture thoroughly.

When the mixture has cooled a little, form it into a cake. There are several options: individual small cakes or a large “loaf”, which will then need to be cut into portions.

Place the formed cakes in the refrigerator for a couple of hours to soak.