Recipe: State Standard Nevsky Pie step by step with pictures | Handy.Recipes

State Standard Nevsky Pie

Cooked cake Neva according to the state

Time to cook: 240 minutes

Total Servings: 24

Nutritional Value

This is a favorite pie from my Soviet childhood! It took me a while to get it right, but "We don't back down!" Tasty, delicate and soaked... "Nevsky" cake!

Author of the recipe

Ingredients for pie "neva" according to the state:

  • Wheat flour / Flour (sieved) - 1100 g
  • Sugar (282 g for the batter, 270 g for the syrup) - 552 g
  • Butter (245 g for batter, 220 g for cream) - 465 g
  • yeast (pressed) - 51 g
  • Salt - 3 g
  • Vanilla - 5 g
  • Water (510 g warm water in the dough, 270 g in the syrup) - 780 g
  • powdered sugar (into the cream) - 135 g
  • Condensed milk (into the cream) - 100 g
  • Cognac (3g in cream and 27g in syrup) - 30 g
  • Vanilla essence (Vanilla extract, in syrup) - 5 g
  • Chicken egg (large, melange) - 3 pcs
  • Egg yolk (melange; total weight of eggs and egg yolk - 180 gr) - 1 pc

How to cook cake "nevsky" by goost step by step with photos

Let me tell you right away that I baked a big pie in a cake tin with a size of. size 26x35 cm. Let's start with the sourdough: we'll take 300 grams of warm water, 300 grams of sifted flour and all the yeast. We'll knead everything thoroughly, until it becomes a thick sour cream, then cover the bowl with cling film and put it in the oven at Ò-40 ° C.

In about an hour the stew should thicken and begin to fall, and then we take it out of the oven...

In the remaining water (210 g) dissolve the salt and all the sugar for the dough (282 g)...

Pour the water, melange (eggs beaten in a separate bowl and stirred with a fork), vanilla and knead the dough on low speed with a mixer or by hand, adding all the flour, a little at a time until the dough begins to fall off the walls of the bowl or from the hands...

Take melted butter (245 g) and add small portions to the dough. It's better to do it by hand! Add a piece of butter, knead the dough, add the next piece, and so on, until the butter is all in. The dough turns out very tender, soft and runny - we have brioche dough (brioches are made from this kind of dough). We transfer the dough into a bowl, and in the same way we tighten the foil and again into the oven at T-40 degrees.

This is how the dough rose after an hour...

Place the proofed dough in a mold lined with baking paper (to make it easier to get it out after baking, flatten it with your palms and let it rest under a towel for a while)... At this time we heat the oven to 170-180 degrees and send our cake to bake for 40 minutes.

Now our cake is baked!

Let it cool a little bit in the form, gently take it out and... flip it over, the bottom of our pie will be the top! Now let it cool completely! And we'll make some syrup to soak in and make the buttercream. For the syrup, we take 270 grams of water and 270 grams of sugar, bring it to a boil, simmer for 5 minutes under a lid, turn off the fire, pour the cognac and the essence, and cool it. For the cream, beat the butter until it becomes puffy and white, then add the powdered sugar, continue beating until the powder has set, and add the condensed milk, at the end of the beating add the cognac. The cream is ready!

Cut the cooled pie in half horizontally, dampen both halves with syrup, use all the syrup, do not spare! After the syrup spread all the cream on both halves and join the halves together!

Sprinkle powdered sugar on top of the cake and let it soak!

Make some tea and invite our friends to have some cake Nevsky "! Enjoy it! Bon appetit! The second day the pie is not stale at all, it became even more delicious and full-bodied!

Nutritional Value:

Whole Dish:
10929.1 Calories
162.1 g
439 g
1595.8 g
Per Serving:
455.4 Calories
6.8 g
18.3 g
66.5 g
319.6 Calories
4.7 g
12.8 g
46.7 g

Salt, Flour, Sugar, Butter, Sweet, Eggs, Water, Vanilla, Yeast, Egg Yolk, Baking, Powdered sugar, Condensed milk, Soft, Cognac, Cakes, Vanilla essence, Pastry

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