Dieser Beitrag ist auch verfügbar auf:
Deutsch
Fluffy, moist sponge cake, delicate buttercream and a generous portion of aromatic roasted peanuts make up the special taste of the cake “Podarochnyi”. Every slice tastes just like it did in a cozy Soviet cafeteria. You can find a detailed cake “Podarochnyi” recipe with the exact quantities and step-by-step instructions below.
What is cake “Podarochnyi”?
“Podarochnyi” is a nut sponge cake from the Soviet era. Like the cake “Zolotoy Klyuchik”, the Leningradsky cake or the Wenceslas cake, it could be bought in many pastry shops, cafeterias and grocery stores.
The cake “Podarochnyi” consisted of the classic sponge cake and a buttercream. It was also completely covered in peanuts, which made it to a sweet highlight. Traditionally, it had a rectangular shape.
It was probably one of the most popular cakes in the Soviet Union because it consisted of very simple ingredients and was also so delicious, similar to the cake “Charodeyka”. In the meantime, it has gradually fallen into oblivion.
“Podarochnyi” translates from Russian as “gift” or “something you give as a present”. With its pretty appearance, the cake lives up to its name.
Select baking tin
I simply baked the sponge cake on the baking tray, just like the cake bases for the Russian cake “Milk girl”, cake “Caramel girl” or Armenian cake “The male ideal”. This means it is done and cooled quite quickly. I then cut the sponge cake in half. The cake “Podarochnyi” won’t be too high.
Alternatively, you can use a rectangular springform tin measuring approx. 20 x 20 cm. The baking time is then around 20 – 25 minutes. Leave the sponge cake to cool thoroughly and cut it lengthwise into two cake bases.
You can also use a round, Ø 20 cm or Ø 22 cm springform tin. The smaller your baking tin, the higher the cake will be. However, this will also increase the baking time. Cut the round sponge cake lengthwise too.
Soak the sponge cake
I recommend that you soak the two sponge bases, just as I did for the cake “Tavrichesky”. This makes them taste incredibly moist and soft later in the cake.
I prepared a sugar syrup to soak them in, which I flavored with rum. Alternatively, you can leave out the alcohol. Instead, lemon juice, orange or lemon zest and vanilla, for example, are suitable flavorings.
The cake “Podarochnyi” is
- fluffy,
- moist,
- creamy,
- nutty,
- tender,
- with a crispy note,
- heavenly delicious,
- aromatic,
- with sponge bases,
- with buttercream,
- with peanuts,
- easy to make at home,
- an eye-catcher on the coffee table,
- ideal for afternoon tea or a special occasion,
- a sweet classic of Soviet cuisine.
How to make cake “Podarochnyi”: tips and tricks
- Butter and the milk syrup must be room warm and both at about the same temperature when whisking so that they can combine to form a smooth cream without curdling.
- You can leave out the alcohol.
- The cake tastes best if you leave it to stand at room temperature for about 20 minutes before serving.
Video recipe for Soviet sponge cake with peanuts
You can find a short video for the cake “Podarochnyi” on my Youtube channel. There you can see exactly how to make it at home. If you don’t want to miss any more videos from me, please subscribe to my channel.
Did you make the cake “Podarochnyi” using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how it tasted.
Try out these other Soviet cake recipes:
- Soviet shortcrust cake “Landish”
- Kiev cake – the tastiest Ukrainian classic
- Cake “Slavutych” – forgotten pearl from the Soviet era
Cake "Podarochnyi"
Ingredients
for the batter
- 4 eggs
- 120 g sugar
- 120 g flour
- 1 pinch of ground vanilla bean
- 1 pinch of salt
for the cream
- 170 g butter room warm
- 80 ml milk
- 1 egg
- 120 g sugar
- 1 tbsp rum
- 1 pinch of ground vanilla bean
for the sugar syrup
- 60 g sugar
- 80 ml water
- 2 tbsp rum
for sprinkling
- 200 g peanuts roasted
- powdered sugar
Instructions
Preparation of the batter
- Line the baking tray with baking paper.
- Beat eggs, sugar, vanilla and salt until light and fluffy.
- Fold flour into the egg sugar mixture to create an airy, thick sponge batter.
- Spread the batter evenly on the baking tray, bake the sponge cake in a preheated oven at 356 °F (180 °C) for approx. 12 minutes and leave to cool.
Preparation of the sugar syrup
- Put sugar and water in a small saucepan, bring to the boil briefly while stirring to dissolve the sugar and leave the syrup to cool.
- Then stir rum into the sugar syrup.
Preparation of the cream
- Mix egg, sugar and milk well in a small saucepan with a thick bottom.
- Place the saucepan on the stove, bring the mixture to the boil over a medium heat, stirring constantly, and then continue to boil the milk syrup for approx. 3 - 4 minutes, stirring constantly, until it thickens slightly.
- Leave the milk syrup to cool to room temperature, stirring occasionally.
- Beat softened butter for approx. 5 minutes until light and creamy.
- Add the milk syrup in batches, beating each time to form a homogeneous cream.
- Add vanilla and rum and beat again briefly.
Preparation of the cake
- If the edge of your sponge cake is uneven, you can cut it off about 1 cm thick on all sides. Then cut the sponge cake into two equal rectangles.
- Soak the two sponge bases with the sugar syrup.
- Spread half of the cream on one of the sponge bases and place the second sponge base on top. Spread the top and sides of the cake with the remaining cream.
- Roughly chop peanuts, spread them over the surface of the cake and stick them to the sides of the cake.
- Chill the cake for at least 2 hours and then dust with powdered sugar before serving.
Notes
- Butter and the milk syrup must be room warm and both at about the same temperature when whisking so that they can combine to form a smooth cream without curdling.
- You can leave out the alcohol.
- The cake tastes best if you leave it to stand at room temperature for about 20 minutes before serving.
- Take note of the detailed tips and tricks for making the cake "Podarochnyi" at the top of the article.
If you are using Pinterest, you can pin the following picture:
