Since the times of the USSR, the Golden Key cake has been very popular among lovers of sweets of all ages; its very name takes us to a good familiar fairy tale. Children love this cake because it is layered with boiled condensed milk. And not a single little sweet tooth can refuse this delicacy. The dessert recipe is simple, easy to prepare at home, it takes a little time, and all products are available. Despite this, the taste of the cake is beyond praise. Cake "Golden Key" - these are lush cakes, and between them is a delicious delicate cream of boiled condensed milk. The top layer of the treat is sprinkled with nuts, you can also crush it with chopped chocolate. The cake is perfect for a children's birthday, or you can cook it for a family Sunday tea party.

One piece of the Golden Key cake, and you mentally returned to your childhood. The cake will please both kids and adults with its taste. Let's try to bake this delicacy according to GOST, because this recipe has been tested for decades.

Ingredients

We bake two biscuits separately.

For chocolate cake:

• 1/2 cup sugar;
• 3/4 cup white flour;
• three eggs;
• 15 grams of cocoa;
• baking powder packaging;
• vanilla sachet.

For white cake:

• half a glass of sugar;
• 3/4 of a glass of flour;
• three eggs;
• 1 tablespoon of butter;
• baking powder packaging;
• vanilla sachet.

For cream:

• boiled condensed milk - one can;
• butter - 1.5 packs;
• 2 tablespoons of cocoa;
• cognac - 1 tablespoon (optional);

For syrup:

• sugar - 140 grams;
• water - 100 ml;
• cognac (or any essence of your choice) - 1 tablespoon.

Cooking method

Let's start with the crust:

1. Mix cocoa with sugar, grind so that there are no lumps left. Beat the eggs with a mixer for a few minutes, add sugar little by little, at the end - vanillin.
2. Sift flour, add baking powder. Add flour to the beaten eggs, do it carefully and quickly, mixing the dough from the bottom up.
3. Pour in melted butter, stir.
4. Cover a baking dish with a diameter of 17 - 18 cm (to make the cake quite thick) with parchment, place the dough and send it to the oven with a temperature of 170 - 180 degrees Celsius for about half an hour. Do not open the oven so that the biscuit does not settle.
5. Prepare a white biscuit in the same way, but put softened butter when kneading. No need to add cocoa to the white cake.
6. Cool the biscuits in the form, if possible, you need to withstand them for 8 - 10 hours to fix the mechanical structure. Remove from the mold and cut each into two layers.
7. If you do not have ready-made boiled condensed milk, you can cook it yourself. Do this in advance, as the cooking time is 2.5 - 3 hours. Add condensed milk little by little to the softened butter, beat with a mixer. Pour in cognac or essence, if you are preparing a cake only for children, it is better not to add anything. Divide the cream into 2 servings, rub one with cocoa.
8. For syrup, pour sugar into water, boil the syrup until it begins to thicken, remove the resulting foam. Cool it down.
9. Soak biscuits with syrup. Lubricate the chocolate cakes with white cream, and the white ones with cocoa cream. Assemble the cake, alternating light and dark cakes. Cover the surface of the cake with white cream, and the sides with chocolate.
10. Send the cake to the cold for soaking for several hours, you can overnight.

A porous airy biscuit with the most delicate cream will appeal to everyone. Happy tea.

lazy cake recipe

You can use a simple recipe to make homemade Golden Key dessert. When preparing it, you do not need a stove, the basis of the cake will be cookies.

Ingredients

The recipe is especially in demand in the summer heat.

For the crust:

• 1 can of boiled condensed milk;
• 1 briquette of butter;
• 800-900 grams of cookies;
• 1-1.5 cups of dried walnuts;

For cream:

• 200 milliliters of sour cream;
• 1/3 st. Sahara;
• 3 tablespoons of cocoa;
• 1/3 pack of butter.

Cooking method

Take a cookie that doesn't crumble too much:

1. Crush the cookies in a blender or with a rolling pin.
2. Beat the softened butter with condensed milk with a mixer, add the cookies and mix well with a spoon.
3. Form a cake from the cookies on a dish, pour the nuts on top, leaving a little for decoration.
4. Rub sugar with cocoa to remove all lumps, add sour cream and bring to a boil over low heat. Stir constantly. Once the sugar has dissolved, remove from heat and add butter. Knead until the oil dissolves. Cool the icing a little, fill your dessert with it, sprinkle with nuts and send it to the cold for 2.5 - 3 hours.

Whatever recipe you use, the cake turns out to be very tasty tender. The taste of boiled condensed milk reminds everyone of their favorite sweets with the same name, all the sweet tooth is delighted with this dessert.

The Golden Key cake is one of the classic Soviet desserts. Alcohol, essences, chocolate, various types of fats are added to its various variants. But the basis of the cake is always recognizable - a combination of condensed milk, biscuit, nuts.

This is one of the most budgetary and fastest options for the Golden Key, which was prepared by many housewives decades ago. The highlight of the cake is a chocolate-nut biscuit soaked in caramel condensed milk.

• hot water - 40 g;
• eggs - 7 pcs.;
• sugar - 300 g;
• honey - 50 g;
• flour - 0.5 kg;
• nuts (toasted, chopped) - 300 g;
• slaked soda - 1.5 tsp;
• cocoa - 70 g.

For cream:

• condensed milk - 400 g;
• butter (fat content from 78%) - 200 g;
• vanilla.

• nuts (crushed or chopped) - 300 g.

Cooking steps:

1. Sugar, slaked soda are well rubbed with eggs. The mass should be light.
2. Honey is diluted with heated water, injected into the eggs.
3. Flour, sifted, saturating with oxygen, mixed with cocoa. For a more airy test, this is done twice (the second time over liquid).
4. Nuts, batter are combined.
5. The bottom of the container is covered with parchment, on which the 3rd part of the dough is transferred. A total of 3 cakes are prepared.
6. Baking temperature - 190 degrees. In 20 minutes. they begin to check the cake, piercing it with a match. On average it takes 30 minutes.
7. Cream is whipped from butter, vanilla, condensed milk. Cover them with cakes.
8. Each layer of cream is densely covered with golden nuts. You can cut the sides of the product, grind the trimmings and sprinkle them on the surface of the cake.
9. After 3 hours (or a whole night) of impregnation, the cake becomes moist and tender.

Ease of preparation, large output volume (from 1.5 kg) make the delicacy truly family-friendly. Cakes can be additionally soaked in syrup diluted with coffee.

Dessert from Irina Khlebnikova

Porous dough and butter cream make the dessert juicy and airy. By adding condensed milk to both the dough and the cream, they achieve complete taste harmony.

Ingredients (dough):

• boiled condensed milk - 160 g (for the whole cake they buy a jar of 370 g);
• flour - 260 g;
• medium-sized eggs - 2 pcs.;
• non-acidic sour cream (any fat content) - 200 g;
• sugar - 200 g (can be adjusted to taste);
• quick soda - a pinch;
• baking powder - 6 g.

Composition (cream):

• condensed milk - 210 g (the rest from the can);
• cream (fat content from 30%) - 250 g;
• butter (optional) - 100 g;
• nuts (optional) - 50 g.

Cooking steps:

1. Flour, baking powder are combined, mixed so that the dough “grows up” evenly.
2. If the sour cream is sour, a pinch of soda is poured into it, which quenches the acid. Soda is not added to non-acidic sour cream.
3. Beat eggs, sugar, getting a light foam. Then condensed milk is introduced.
4. The resulting mass and sour cream are mixed until smooth.
5. Sift flour with baking powder over the liquid preparation. Quickly knead the mass with a spatula, and then beat a little with a mixer. If you stir it too long, it will have time to settle, the biscuit may turn out to be less airy. The dough turns out quite dense, but pouring.
6. For baking, a detachable form is prepared: a sheet of parchment paper is placed on the bottom, the sides are covered with a layer of oil, sprinkled with flour. Shake off the excess.
7. The dough is spread with a spatula in the prepared container. The form is quickly scrolled several times on the table so that the surface is leveled.
8. Bake at 180 degrees for 30 minutes. Readiness is assessed with a match, piercing the cake in the center.
9. After 15 minutes, when the biscuit has cooled slightly, open the container. After another 4 hours, the biscuit finally cools down and stands.
10. Then it is divided lengthwise into cakes. The thin top is cut off, cut into cubes, dried, rubbed. This crumb is sprinkled at the end with a cake smeared with cream.
11. The bowl in which the cream will be whipped is well cooled in advance. They also need to be very cold.
12. Whip the cream so that the texture becomes dense and the mass remains on the whisk. The product is easy to "kill", so periodically check the texture.
13. Butter, softened in heat, is whipped with condensed milk.
14. Put small portions (1 tablespoon each) of condensed milk with butter into the cream, beat. This mass also cannot be “interrupted”: it is enough to wait until the condensed milk disperses. 3 art. l. creams are used as a decoration at the end of cooking.
15. Each cake is smeared with unwhipped pure cream to soften the dough.
16. Then the cakes are covered with cream, sprinkled with chopped nuts.
17. The sides of the cake, the side strip of the upper cake are decorated with biscuit crumbs. Only the circle in the middle of the top cake remains uncovered.
18. With a confectionery syringe, draw decorations on the top and sides of the product. And also put whole or chopped yards of nuts on top.
19. It takes about 3 hours to soak this cake.

The cake resembles the Golden Key toffee, familiar to many. The manufacturing technology has been time-tested and improved by the culinary master Irina Khlebnikova.

With boiled condensed milk

The cake turns out tender, a little loose and caramel. A light aftertaste of cognac goes well with the taste of toffee. Alcohol in the dough is required: it affects the splendor. It is added to the cream at will.

Ingredients (dough):

• flour - 400 g;
• honey - 40 g;
• sugar - 200 g;
• cognac - 20 ml;
• eggs - 5 pcs.;
• nuts - 170 g;
• baking powder - 1 sachet.

Composition (cream):

• vanilla sugar - 6 g;
• boiled condensed milk - 370 g;
• oil - 230 g;
• cognac - 20 ml.

• almond petals - 120 g.

Cooking steps:

1. Chop the nuts into medium pieces: not into flour, but not very large either. Very finely grated kernels can "clog" the dough.
2. Beat the eggs with sugar until the consistency of thick foam.
3. Pour nuts, stirring gently with a wooden spoon or spatula. The foam should not fall too much.
4. Add cognac, honey, mix gently.
5. Flour with baking powder is collected little by little with a spoon and sifted over the workpiece. After adding each portion, gently knead the dough with a spatula.
6. Cakes are baked at 200 degrees on parchment paper for 20 minutes. They turn out evenly golden, soft.
7. Almond petals are brought in the oven to a pale golden color.
8. Soft butter, vanilla, condensed milk, cognac are whipped.
9. The cakes are covered with the resulting caramel cream.
10. Top the cake with almonds. Leave the product for impregnation in the refrigerator.
11. Dessert can be served after 3 hours.

Crispy almond petals are not only a decoration, but also an exquisite addition to the taste of biscuit and condensed milk. The delicacy goes well with light alcoholic drinks (champagne, white wine).

Biscuit cake "Golden key"

Notes of chocolate and cognac are added to the obligatory (for this type of cakes) taste of caramel. In the cut, this cake is especially beautiful because of the black and white stripes. The syrup makes the delicacy juicier, turning it into a tender cake.

Ingredients (biscuit):

• butter - 60 g;
• eggs - 6 pcs.;
• vanillin - 20 g;
• baking powder - 20 g;
• sugar - 160 g;
• flour - 230 g;
• cocoa - 20 g.

Composition (cream):

• condensed milk (uncooked or boiled, optional) - 460 g;
• oil - 280 g;
• cognac - 40 ml.

Ingredients (syrup):

• cognac - 20 ml;
• sugar - 140 g;
• water - 130 g.

Cooking steps:

1. All ingredients are divided into 2 portions. From one they prepare a white biscuit, from the second - chocolate.
2. For a white biscuit, beat in a clean and dry container for at least 5 minutes. eggs.
3. The resulting egg foam is beaten with sugar and vanilla for a few more minutes.
4. The baking powder is mixed with flour. The mixture should be homogeneous. Sift it over egg foam.
5. Gently mix the ingredients so that the mass does not decrease in volume.
6. Butter is heated to a liquid state, but not boiled. Pour slightly cooled into the dough.
7. The mass is once again good, but without sudden movements, knead.
8. Prepare the form: cover its entire inner surface with parchment paper.
9. Pour out the dough. Smooth the surface with a spatula.
10. The cake is baked from 20 minutes. During this time, the temperature (180 degrees) should not fall, so the door is not opened. Readiness is assessed "by eye" (the finished dough will become golden) and with the help of a match.
11. While the first biscuit is being prepared, you can prepare the dough for the chocolate part. To do this, all steps are repeated, adding cocoa at the end and mixing thoroughly.
12. Right in the form, the cakes are allowed to stand from 3 hours. But it is better to allocate 12 hours (or a night) for this.
13. The softened butter is whipped, adding condensed milk in portions. At the end, cognac is introduced, slightly whipped again.
14. Cocoa is added to half the cream, which is carefully beaten into the mass. It is designed for the top surface of the cake. White cream is used for smearing biscuits.
15. From water, sugar, cognac 15 min. boil syrup. The fire is chosen weak. All the while cooking the syrup, do not stop stirring it and remove the foam that appears.
16. Each biscuit is divided into 2 plates, which are soaked in syrup, covered with light cream. A couple of tablespoons of white cream is left for decoration. The cut of the cake should be "striped", so when assembling 2 types of biscuits alternate.
17. Greased with icing, the finished pastry is painted on top and along the edges with a grid of white cream.
18. The product is cleaned in the cold. Cut the cake after a couple of hours.

A cool cake with a crispy icing is served with cool or hot drinks, ice cream.

Step by step recipe from Olga Matvey

The classical technology was checked and described in stages by the culinary master Olga Matvey. The “highlight” of its version is airy, very light cakes that are well saturated with syrup. This is achieved due to the large number of eggs and the small amount of dry ingredients. The cake is lighter than other options, and especially juicy.

Ingredients (for white biscuit):

• baking powder - 9 g;
• flour - 135 g;
• sugar - 135 g;
• eggs - 5 pcs.;
• salt - a pinch.

Ingredients (for dark biscuit):

• all ingredients, as for a white biscuit;
• cocoa - 20 g.

Ingredients (syrup):

• water - 135 g;
• sugar - 125 g;
• cognac - 45 ml.

Ingredients (cream for cakes):

• vanilla - to taste;
• cognac - 20 ml;
• butter - 330 g;
• condensed milk (any kind) - 230 g.

Ingredients (for decoration):

• powdered sugar - 160 g;
• oil - 310 g;
• condensed milk - 50 g;
• cognac - 15 g;
• cocoa - 25 g;
• vanilla - 1 pack.

Cooking steps:

1. A pinch of salt, eggs are mixed. To obtain a dense foam, do not stop beating for 5 minutes.
2. Add sugar to the mass, beat for 2 minutes.
3. Mix flour with baking powder well. Sift them with a fine sieve over the eggs.
4. Gently, with smooth movements with a spatula, knead the batter.
5. Bake in a form with parchment on the bottom and oiled walls. Set the temperature to 180 degrees. Do not open the cabinet door for at least 20 minutes. The temperature change causes the dough to fall off. In different ovens, the cake can be baked for 5-15 minutes. longer.
6. All this technology is repeated for the preparation of the second cake. Don't forget to add cocoa. You can sift a mixture of flour, baking powder and "chocolate" powder.
7. After the cakes have “rested” for 2 hours (or night), each of them is cut into 2–3 plates.
8. Impregnation is made: dissolve all grains of sugar in water, stirring constantly, heat this liquid until boiling, add cognac, boil again, stirring, for at least 10 minutes.
9. The oil is kept warm so that its texture becomes soft.
10. Butter, cognac, vanilla, condensed milk are whipped. Place the cream to set in the refrigerator.
11. Whisk all the ingredients from the item "For decoration" until smooth. It turns out chocolate cream.
12. A little white cream is also left for decoration.
13. Cakes are lubricated with impregnation.
14. Light cream is spread on top of each cake.
15. The whole cake is covered with chocolate mass on top.
16. Allow the chocolate cream to "grab" in the cold (15 min.).
17. Fill a pastry bag (syringe) with light cream. A grid is drawn over the entire surface of the product, the edges are circled in the form of a wave and roses. Decorations are changed at will.
18. It is worth letting the delicacy brew for several hours.

If such a cake is prepared for children, then cognac is not added. Condensed milk should be chosen with the GOST mark: it is of higher quality, tasty, and safe.

With buttercream and nuts

This type of "Golden Key" will appeal to lovers of nuts, condensed milk, different types of chocolate. The cake is sweet and tender. Due to the porous texture, the cakes become very juicy.

Ingredients (biscuit white):

• eggs - 3 pcs.;
• sugar - 200 g;
• flour - 270 g;
• soda - 3 g;
• sour cream - 40 ml;
• vanillin - 4 g.

Ingredients (chocolate biscuit):

• products for white biscuit;
• cocoa - 30 g.

Composition (cream):

• oil - 400 g;
• vanilla - 6 g;
• condensed milk (white or caramel) - 380 g;
• dark chocolate - 60 g.

Impregnation 1:

• sweet natural coffee - 50 ml.

Impregnation 2:

• orange juice - 50 ml.

• chopped nuts and kernels - 160 g each;
• white chocolate - 40 g.

Cooking steps:

1. Eggs, sugar 3 min. whipped.
2. Sour cream, vanillin are ground, mixed with egg foam.
3. Sift soda with flour into the liquid mixture.
4. Gently mix all ingredients.
5. Bake the dough in a heat-resistant dish with parchment paper. The walls are lubricated with several grams of oil. Baked at 180 degrees, the cake will be ready in 25 minutes.
6. To prepare a chocolate cake, repeat all the previous points, adding cocoa to the dough.
7. Divide biscuits into thinner cakes.
8. Impregnate light juice, and chocolate - sweet coffee.
9. For cream, dark chocolate is softened on the stove.
10. Beat butter, vanilla, condensed milk.
11. Soft chocolate is introduced into half of the caramel cream, whipped.
12. Set aside a portion of each cream to brush the top of the cake.
13. Lubricate dark cakes with dark cream, and light cakes with light cream. Sprinkle all layers with chopped nuts. Put dark and white cakes on top of each other alternately.
14. Cover the surface of the assembled cake with two types of creams. Sprinkle with white chocolate shavings and walnut kernels.

Light citrus and coffee notes “refresh” the taste, making it original in the Golden Key series of cakes. Pieces of fruit can also decorate the surface of the product.

Cake "Golden Key" according to GOST USSR

The recipe according to GOST is a verified technology that was used in Soviet confectionery enterprises and domestic kitchens. The delicacy is moderately sweet. All ingredients complement each other's taste.

Ingredients (white dough):

• sugar - 115 g;
• flour - 160 g;
• eggs - 3 pcs.;
• butter - 25 g;
• baking powder, vanillin - 10 g each.

Ingredients (chocolate dough):

• the points for the white test are repeated;
• cocoa - 20 g.

Composition (cream):

• oil - 310 g;
• condensed milk - 380 g;
• cocoa - 45 g;
• cognac - a couple of drops (optional).

Ingredients (syrup):

• any essence or rum, cognac - 25 ml;
• water - 120 ml;
• sugar - 160 g.

Cooking steps:

1. Sugar, cocoa, vanillin are combined.
2. Eggs are beaten with the resulting dry mixture for several minutes.
3. The baking powder sifted with flour is introduced into the mixture. Mixed by hand very gently.
4. Pour warm (non-hot) butter into the workpiece. Still knead again.
5. In a small detachable form with parchment, the dough is baked for 30 minutes. at 170 degrees.
6. To prepare a light dough, cocoa is not used, and sugar is beaten immediately with eggs. All other points are performed in the same sequence.
7. The cakes are not removed from the containers for about 8 hours, and then each is divided into 2 parts.
8. Butter, condensed milk, cognac (essence, rum) are whipped for several minutes into an airy dense cream.
9. Pour cocoa into one part of the cream, beat again.
10. A light brown syrup is boiled from sugar, water (15 minutes), stirring continuously.
11. Cakes are saturated with warm syrup.
12. Assembling the cake, alternate brown and white cakes. Dark cream is put on white ones, white cream on dark ones.
13. The top of the cake is thickly covered with white cream, the edges are smeared with chocolate.
14. Allow the product to infuse for 3 hours.

This is a universal recipe for the "Golden Key". The combination and proportions of the ingredients create the very recognizable and unique taste of a delicacy from childhood.

To prepare the Golden Key cake, you need to allocate 4 hours of time. The technology for creating a cake can be attributed to the average level of complexity. Despite this, this dessert is one of the most popular. Many people liked the combination of caramel, nuts, soft biscuit even in childhood.

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

This is one of the few cakes baked at home, which, with its taste, allows you to travel back to memories of a fabulous childhood. Therefore, it will appeal not only to small sweet tooth, but also to adults.

For cooking, we will use the old recipe with a photo step by step according to GOST. Sponge cake golden key: a recipe with condensed milk we cook at home.

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

The addition of butter will make the structure of the finished biscuit tender and soft, and a little food baking powder will add porosity and airiness. And to make it clear, we will analyze the whole cooking process step by step.

Ingredients:

For bbarelybiscuit:

1. Wheat flour of the highest grade - 110 gr.

2. Sugar sand - 90 gr.

3. Chicken egg - 3 pcs.

4. Butter - 30 gr.

5. Baking powder 1 sachet (10 gr.)

6. Vanillin 1 sachet (10 gr.)

Forchocolatebiscuit:

1. Cocoa - 15 gr.

2. Wheat flour of the highest grade - 110 gr.

3. Sugar sand - 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. Sugar sand - 130 gr.

6. Water - 120 gr.

7. Cognac - 1 tbsp. l.

Cooking method:

Biscuit preparation:

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

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

Thus, 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 settle.

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

4. Prepare a baking dish, cover the bottom and walls with parchment paper. Since the volume of the dough is small, use a mold with a diameter of 18 cm, this will allow you to get a cake of sufficient thickness.

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

5. Prepare a dark biscuit in the same way, remember to add cocoa along with flour to the egg mixture.

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

Cream preparation

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, stir, and you're done. However, brandy can be replaced with essence, or not added 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. Thus, we will get a chocolate cream, with which we will lubricate the very top of the cake and the sides.

Syrup preparation

1. Mix water and sugar in a small saucepan or bowl, place on fire. I highly recommend boiling the syrup, otherwise you end up with just rich sweet water.

During the cooking process, foam will form, which should be removed. Try not to splash the liquid on the sides, and do not burn.

Assembling the cake

1. Cut each biscuit into 2 pieces. It would be nice to use a strong thick thread, such as cotton No10.

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

2. Soak each cake with sugar syrup and grease with light butter cream.

3. When assembling the cake, alternate white and coffee biscuits.

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

5. Decorate the sides with cocoa cream. Although decorating the 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.

Delicious cake "Golden key" with butter cream and nuts

Cake under the fabulous children's name "Golden Key" for me is the taste of childhood. It was often cooked by my grandmother for her birthday. And I really remember this amazing taste of a biscuit giving off the smell of chocolate and a pleasant, slightly greasy cream with boiled condensed milk. And, of course, the cake was generously sprinkled with roasted walnuts. But I was small, and, of course, they didn’t let me cook for myself. But when I had such an 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 be compared with it. Although, maybe I'm being biased. But you should definitely try it and form your own opinion.

Compared to a standard classic sponge cake made from eggs, flour, sugar and baking powder, the layers of this cake are firmer and slightly fatter. In addition, the cake comes out more crumbly and loose. Ready-made cake layers are more reminiscent of honey cake layers, although the dough can also be attributed to biscuit.

To prepare the Golden Key cake, we need:

• Eggs - 7 pcs;
• Sugar - 2 tbsp;
• Soda - 1 tsp;
• Honey - 2 tbsp. lodges;
• Hot water (boiling water) - 2 tbsp. lodges;
• Flour - 2.5 tbsp;
• Cocoa - 2 tbsp. lodges;
• 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 with a fork or whisk.

5. We extinguish the soda with vinegar and pour it into a mug. Add honey and hot water. We mix. Instead of baking soda with vinegar, you can take baking powder for the dough. But since it was not sold on the markets before, we are still acting in the old fashioned way. Baking powder is softer and more gentle than soda. It needs twice as much as soda, and it is not necessary to extinguish it with vinegar.

6. Pour the mixture into the egg mass. To this, add small portions of the sifted flour.

7. Gently mix.

8. Add cocoa.

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

10. So, we got 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. You don’t need to chop them very finely, because the nuts should be felt in the cake. Toast the chopped nuts in a dry frying pan for 1 minute, stirring constantly.

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

13. Mix the dough with nuts.

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

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

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

17. In order not to smear the edges of the plate, lay out the parchment on the plate as shown in the figure.

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

19. Sprinkle nuts on top.

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

21. The most delicious Golden Key cake is ready! In order for the cake to infuse and become even tastier, we send it to the refrigerator for the night.

Well, it's time to get the cake, make tea! Bon Appetit!

Cake "Golden Key" is a simple and delicious dessert that is suitable for both the festive table and for tea drinking. But the cake turns out to be high-calorie, so women who want to lose weight should eat it with caution. Consider the recipe with a photo of the Golden Key cake.

Ingredients

Sugar 1 stack Water 0 stack

• Servings: 1
• Cooking time: 1 minute

Golden key cake: ingredients used

To prepare the Golden Key cake at home, the following components are needed:

• 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);
• bank of condensed milk;
• 1 tbsp cognac;
• a package 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, bake two biscuit cakes - one light and the other dark.
• The yolks are separated from the proteins, half the sugar is added to both bowls. First you need to beat the whites so that the yolk does not get into them from the mixer (you can wash the beaters after whipping the yolks).
• Then melted butter and flour are added to the beaten yolks.
• At the end, proteins are slowly introduced so that the peaks do not disintegrate.
• The dough is divided into two parts, one of which is cocoa.
• 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, you should prepare the cream. Butter should be soft and at room temperature. It is beaten well with a mixer so that it turns white. Gradually, tbsp is added to it. condensed milk, continuing to beat. If the mass becomes inhomogeneous, 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, add half the cognac and vanillin. In principle, if you do not like the cognac taste, then it can be excluded from the recipe.

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

A dark cake is placed below and smeared with a light cream, and a light cake is on top. The sides also need to be smeared with cocoa-free cream; on the top cake, it is desirable to make a grid pattern for them. But the dark cream will be used to make the side and flowers on the cake.