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Alexandrovskaya strip – a step-by-step recipe with a photo on Povar.ru

Cooking description:

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.

Alexandrovskaya strip - photo step 1

Prepare your ingredients.

Alexandrovskaya strip - photo step 2

Mash sugar and soft butter until white.

Alexandrovskaya strip - photo step 3

Add eggs one at a time, beat.

Alexandrovskaya strip - photo step 4

Add salt, baking powder and vanillin.

Alexandrovskaya strip - photo step 5

Change the dough mixer attachments and gradually add flour while continuing to beat.

Alexandrovskaya strip - photo step 6

Gather the dough into a ball, put it in a bag, put it in the refrigerator, if time permits, then for 2-3 hours.

Alexandrovskaya strip - photo step 7

To make the fondant, prepare a pot of ice water in advance to cool the fondant. Ice can be added.

Alexandrovskaya strip - photo step 8

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.

Alexandrovskaya strip - photo step 9

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.

Alexandrovskaya strip - photo step 10

Divide the dough into 2 parts, roll the dough into a layer about 23×23 cm in size.

Alexandrovskaya strip - photo step 11

Transfer the dough to a baking sheet, prick with a fork. Bake at 220 degrees for 10-12 minutes.

Alexandrovskaya strip - photo step 12

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.

Alexandrovskaya strip - photo step 13

Transfer the crust to the cake pan. Proceed carefully, the cakes are very tender. Grease the first crust with jam.

Alexandrovskaya strip - photo step 14

Lay out the second crust and brush again with jam.

Alexandrovskaya strip - photo step 15

Whisk the fudge cooled to 40 degrees with a mixer into a white mass.

Alexandrovskaya strip - photo step 16

Transfer 2-3 tablespoons of white fondant to a pastry bag, add cocoa to the remaining half and beat with cocoa.

Alexandrovskaya strip - photo step 17

Apply dark fondant to the crust.

Alexandrovskaya strip - photo step 18

Apply strips of white fondant on top.

Alexandrovskaya strip - photo step 19

Swipe the toothpick vertically, mixing the strips. Place the piece in a cool place to stabilize the fondant.

Alexandrovskaya strip - photo step 20

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

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