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Fluffy, moist caramel base, creamy, smooth caramel cream filling and crunchy walnuts make up the special taste of the popular homemade Soviet Golden Key Cake. Not only is it incredibly delicious, it is also a sweet eye-catcher on the coffee table. You can find a detailed caramel cake “Zolotoy Klyuchik” recipe with the exact quantities and step-by-step instructions below.
Homemade Soviet caramel cake
In addition to the cake “Zolotoy Klyuchik” according to GOST, there was this caramel cake with the same name in the Soviet Union. Alongside the cake “Muraveynik”, the honey cake “Winnie-the-Pooh”, the Smetannik cake “Mishka na severe”, the cake “Damskiy kapriz” and the cake “Grafskie razvaliny”, it was one of the most popular homemade cakes.
From household to household, there were several recipes for the caramel cake, which differed slightly from one another. Soviet housewives carefully kept their recipe in their handwritten notes.
“Zolotoy Klyuchik” translates from Russian as “the golden key”. The cake got this name because of its taste. It is reminiscent of the famous Soviet caramel candy “Zolotoy Klyuchik”. It is similar with the honey cake “Korovka” and its name.
What is Golden Key Cake made of?
Cake bases
The cake bases are similar to a sponge cake. In addition, sour cream and caramelized sweetened condensed milk are stirred into the batter, just like into the batter for the cake “Caramel girl”. This makes the cake bases taste fluffy, soft and caramelized.
I also soaked them with a caramel milk syrup. It makes the cake bases incredibly moist and enhances the caramel note.
Cake cream
The cake filling consists of caramelized sweetened condensed milk, cream and butter. It tastes creamy and smooth.
Each cake layer is also sprinkled with chopped walnuts. They give the cake a nutty and crunchy note.
Soaking the cake bases
I soaked the cake bases for the Golden Key Cake with a syrup. It is made from milk and caramelized sweetened condensed milk.
I recommend that you don’t skip this step. The cake bases taste incredibly moist and even more caramelized thanks to the soaking.
This cake is
- caramelly,
- creamy,
- moist,
- fluffy,
- nutty,
- tender,
- soft,
- heavenly delicious,
- aromatic,
- with caramelized sweetened condensed milk,
- with walnuts,
- easy to make,
- a sweet eye-catcher on the coffee table,
- ideal for a special occasion or a tea party with the family,
- homemade classic of Soviet cuisine.
How to make Golden Key Cake: tips and tricks
- The baking time specified in the recipe for the cake base may vary. Do not bake it longer than necessary so that it tastes moist and not dry. Use a toothpick to check whether the cake base is done.
- You can decorate the Golden Key Cake as you wish. I used a piping bag with a small star-shaped nozzle to pipe roses from the cream onto the cake.
- Instead of walnuts, you can use other nuts, such as hazelnuts. If you don’t like nuts, you can leave them out.
- The cake tastes best if you leave it at room temperature for a while before serving so that the cream softens.
Have you made the Soviet Golden Key Cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Also try these recipes with caramelized sweetened condensed milk:
- No bake waffle cake – lightning 3 ingredient recipe
- Peach cookies – Soviet recipe
- Armenian cake “The male ideal”
Golden Key Cake
Equipment
- Ø 24 cm springform tin
Ingredients
for the dough
- 150 g caramelized sweetened condensed milk
- 200 g sour cream
- 2 eggs
- 150 g sugar
- 220 g flour
- 6 g baking powder
- 2 g baking soda
- 1 pinch of salt
- butter for greasing the baking tin
for the cream
- 200 g caramelized sweetened condensed milk room warm
- 300 g cream
- 100 g butter room warm
- 50 g walnut kernels roasted
for the syrup
- 100 ml milk
- 30 g caramelized sweetened condensed milk
for the edge
- 30 g walnut kernels roasted
Instructions
Preparation of the batter
- Line the base of the springform tin with baking paper and grease the sides with butter.
- Dissolve baking soda in sour cream.
- Beat eggs, sugar and salt until light and fluffy.
- Add caramelized sweetened condensed milk and the sour cream with soda and mix briefly.
- Mix flour with baking powder and fold into the liquid caramel mixture to create a thick batter.
- Pour the batter into the baking tin and smooth it out.
- Bake the cake in a preheated oven at 356 °F (180 °C) for approx. 30 minutes and leave to cool.
Preparation of the syrup
- Bring milk to the boil briefly and remove from the heat.
- Dissolve caramelized sweetened condensed milk in the hot milk.
- Leave the syrup to cool.
Preparation of the cream
- Roughly chop roasted walnuts.
- Beat soft butter and caramelized sweetened condensed milk to a homogeneous mass.
- Whip cream until almost stiff.
- Add the caramel butter mixture to the cream in batches, beating briefly and quickly each time to form a homogeneous cream.
Preparation of the cake
- Thinly slice off the top crust of the cake and finely chop it together with 30 g of roasted walnuts.
- Cut the cake lengthwise into three cake layers of approximately the same thickness.
- Soak all the cake bases with the caramel milk syrup.
- Leave a small amount of cream for decorating, if necessary, and some cream for the sides of the cake.
- Spread the remaining cream on the three cake bases and stack them on top of each other.
- Spread the sides of the cake with the cream and sprinkle with the mixture of cake crumbs and walnuts.
- Decorate the caramel cake as desired and chill for at least 2 hours.
Notes
- The baking time specified for the cake base may vary. Do not bake it longer than necessary so that it tastes moist and not dry. Use a toothpick to check whether the cake base is done.
- You can decorate the Golden Key Cake as you wish. I used a piping bag with a small star-shaped nozzle to pipe roses from the cream onto the cake.
- Instead of walnuts, you can use other nuts, such as hazelnuts. If you don't like nuts, you can leave them out.
- The cake tastes best if you leave it at room temperature for a while before serving so that the cream softens.
- Take note of the detailed tips and tricks for making the Golden Key Cake at the top of the article.
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