The Aleksandrovskaya strip cake also has such a name as the School cake. While I was studying, it was sold in school and student canteens. In fact, this is the Soviet "classics" described in cooking textbooks. It used to be cooked exclusively with margarine, but now housewives are increasingly preferring to cook it with butter. All the details in a step by step recipe.
Prepare your ingredients.
Mash sugar and soft butter until white.
Add eggs one at a time, beat.
Add salt, baking powder and vanillin.
Change the dough mixer attachments and gradually add flour while continuing to beat.
Gather the dough into a ball, put it in a bag, put it in the refrigerator, if time permits, then for 2-3 hours.
To make the fondant, prepare a pot of ice water in advance to cool the fondant. Ice can be added.
Pour sugar into a saucepan, cover with water. Heat to a boil over medium heat. At this point, the sugar should completely dissolve, after the syrup has boiled, you cannot interfere. Add citric acid about 2 minutes before the end of cooking.
Heat the syrup to a temperature of 114 degrees, if there is no special thermometer, then simply cook for about 5 minutes after boiling or until a "soft ball". Then place the syrup in a prepared pot of ice water.
Divide the dough into 2 parts, roll the dough into a layer about 23×23 cm in size.
Transfer the dough to a baking sheet, prick with a fork. Bake at 220 degrees for 10-12 minutes.
Cut the finished cake immediately according to the size of the form in which you will collect. Bake the second crust in the same way.
Transfer the crust to the cake pan. Proceed carefully, the cakes are very tender. Grease the first crust with jam.
Lay out the second crust and brush again with jam.
Whisk the fudge cooled to 40 degrees with a mixer into a white mass.
Transfer 2-3 tablespoons of white fondant to a pastry bag, add cocoa to the remaining half and beat with cocoa.
Apply dark fondant to the crust.
Apply strips of white fondant on top.
Swipe the toothpick vertically, mixing the strips. Place the piece in a cool place to stabilize the fondant.
After the fudge has stabilized, cut the cakes into portions, the classic size 4X9 cm, but you can cut as you like. Pour tea and taste the classic Soviet Aleksandrovskaya Poloska cake.
Categories: Diet recipes