Golden Key Cake is one of the classic Soviet desserts. In its various options add alcohol, essences, chocolate, various types of fats. But the basis of the cake is always recognizable - a combination of condensed milk, biscuit, nuts.

Classic cake "Golden Key"

This is one of the most budgetary and quickest 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 caramelized condensed milk.

Structure:

  • 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;
  • oil (fat content from 78%) - 200 g;
  • vanilla.

Topping:

  • nuts (ground or chopped) - 300 g.

Stages of cooking:

  1. Sugar, slaked soda are well rubbed with eggs. The mass should be light.
  2. Honey is diluted with heated water, injected into eggs.
  3. Flour, sieved, saturated with oxygen, mixed with cocoa. For a more airy test, this is done twice (a second time over the liquid).
  4. Nuts, batter combined.
  5. The bottom of the container is closed with parchment, on which 3 parts of the dough are transferred. A total of 3 cakes are cooked.
  6. The baking temperature is 190 degrees. In 20 minutes. begin to check the cake, piercing it with a match. An average of 30 minutes is required.
  7. Whip cream from oil, vanilla, condensed milk. Cakes cover them.
  8. Each layer of cream is densely covered with golden nuts. You can trim the sides of the product, grind the trim and sprinkle the surface of the cake on them.
  9. After 3 hours (or the whole night) of impregnation, the cake becomes moist, tender.

Ease of preparation, a large output volume (from 1.5 kg) make the treat 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, airy. By adding condensed milk to the dough and cream, they achieve complete taste harmony.

Composition (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 (of any fat content) - 200 g;
  • sugar - 200 g (can be adjusted to taste);
  • quicklime soda - a pinch;
  • baking powder - 6 g.

Composition (cream):

  • condensed milk - 210 g (the remainder of the jar);
  • cream (fat content from 30%) - 250 g;
  • oil (optional) - 100 g;
  • nuts (optional) - 50 g.

 

Stages of cooking:

  1. Flour, baking powder are combined, mixed so that the dough "grows" evenly.
  2. If the sour cream is sour, a pinch of soda is added to it, which extinguishes the acid. Soda cream is not added to non-acidic sour cream.
  3. Eggs, sugar beat, getting a light foam. Then enter the condensed milk.
  4. The resulting mass and sour cream are mixed until smooth.
  5. Flour with baking powder is sifted over the liquid preform. Quickly knead the mass with a spatula, and then beat it slightly 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. The excess is shaken off.
  7. The dough is spread with a spatula in a 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. Assess readiness for a match by piercing the cake in the center.
  9. After 15 minutes, when the biscuit is slightly cooled, open the container. After another 4 hours, the biscuit finally cools and stands.
  10. Then it is divided along into cakes. The thin top is cut, cut into cubes, dried, triturated. With this crumb, at the end, sprinkle with a greased cake.
  11. The dishes in which the cream will be whipped are pre-cooled well. They must also 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 interrupt, so the texture is checked periodically.
  13. Butter, softened in heat, whipped with condensed milk.
  14. Put in a cream small portions (1 spoon) of condensed milk with butter, whisk. This mass also cannot be "interrupted": it is enough to wait until the condensed milk is dispersed. 3 tbsp. l creams are used as decoration at the end of cooking.
  15. Each cake is greased with non-whipped clean cream to soften the dough.
  16. Then cover the cakes with cream, sprinkle 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 upper cake remains uncovered.
  18. Decorating decorations on the top and sides of the item is painted with a confectionery syringe. And also on top put whole or chopped yards of nuts.
  19. It takes about 3 hours to soak this cake.

The cake resembles the familiar Golden Toffee toffee. The manufacturing technology is time-tested, and improved by the culinary master Irina Khlebnikova.

With boiled condensed milk

The cake is tender, a little loose and caramel. A light taste of cognac goes well with the taste of "toffee". Alcohol in the test is required: it affects splendor. It is added to the cream as desired.

Composition (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.

Topping:

  • almond petals - 120 g.

Stages of cooking:

  1. Chop nuts into medium pieces: not in flour, but not very large. Very finely ground kernels can “clog” the dough.
  2. Beat eggs with sugar until a thick foam is found.
  3. Pour nuts, gently stirring with a wooden spoon or spatula. Foam should not fall too far.
  4. Add cognac, honey, mix gently.
  5. Flour with baking powder is picked up 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 bring in the oven to a soft golden color.
  8. Soft butter, vanilla, condensed milk, whisk cognac.
  9. Cakes are coated with the resulting caramel cream.
  10. Top the cake with almonds. Leave the product to be soaked in the refrigerator.
  11. After 3 hours, you can serve dessert.

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).

Tasty recipe:cake "Count ruins"

Sponge cake "Golden Key"

To the obligatory (for this type of cakes) caramel flavor, notes of chocolate and cognac are added. In the context of this cake is especially beautiful because of the black and white stripes. The syrup makes the delicacy juicier, turning it into a delicate 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, if desired) - 460 g;
  • oil - 280 g;
  • cognac - 40 ml.

Composition (syrup):

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

Stages of cooking:

  1. All ingredients are divided into 2 servings. White biscuit is prepared from one, chocolate from the second.
  2. For a white biscuit in a clean and dry container, beat for at least 5 minutes. the eggs.
  3. The resulting egg foam is beaten for several minutes with sugar and vanilla.
  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 the dough. Smooth the surface with a spatula.
  10. Cakes are baked for 20 minutes. During this time, the temperature (180 degrees) should not fall, so the door does not open. Readiness is evaluated "by eye" (the finished dough will turn golden) and with the help of a match.
  11. While preparing the first biscuit, you can prepare the dough for the chocolate portion. To do this, repeat all the steps, adding cocoa at the end and thoroughly mixing.
  12. Directly in the form, they allow the cakes to stand for 3 hours. But it is better to allocate 12 hours (or night) for this.
  13. The softened butter is beaten, pouring the condensed milk in portions. At the end, brandy is introduced, re-whisked slightly.
  14. Cocoa is added to half the cream, which is thoroughly driven into the mass. It is designed for the top surface of the cake. White cream is used to smear biscuits.
  15. From water, sugar, cognac 15 min. boil the syrup. Fire choose weak. All the time the syrup is boiled, do not stop stirring it and removing the emerging foam.
  16. Each biscuit is divided into 2 plates, which are soaked in syrup, covered with a light cream. A couple of spoons of white cream are left to decorate. The cut of the cake should be “striped”, so when assembling 2 types of biscuits alternate.
  17. The finished baked goods coated with glaze are painted on top and along the edges with a grid of white cream.
  18. The product is cleaned in the cold. Cut the cake in a couple of hours.

A cool cake with a crisp glaze is served with cool or hot drinks, ice cream.

Step-by-step recipe from Olga Matvey

Classical technology was tested and described in stages by culinary master Olga Matvey. The "highlight" of its variant is airy, very light cakes, which are well absorbed by syrup. This is achieved due to the large number of eggs and a small volume of dry ingredients. The cake is lighter than other options, and especially juicy.

 

Composition (for white biscuit):

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

Ingredients (for dark biscuit):

  • all ingredients as on a white biscuit;
  • Cocoa - 20 g.

Composition (syrup):

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

Composition (cream for cake):

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

Composition (for decoration):

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

Stages of cooking:

  1. A pinch of salt, the eggs are mixed. To obtain a dense foam, do not stop whisking for 5 minutes.
  2. Sugar is added 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 of the spatula, knead the batter.
  5. Baked in the 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. Due to temperature changes, the dough falls. In different ovens, cake can be baked for 5-15 minutes. longer.
  6. Repeat all this technology for the preparation of the second cake. Remember to add cocoa. You can sift a mixture of flour, baking powder and chocolate powder.
  7. After the cakes for 2 hours (or night) "rested", each of them is cut into 2-3 plates.
  8. Impregnation is cooked: all the sugar grains are dissolved in water, stirring constantly, this liquid is heated to boiling, brandy is introduced, again boiled, stirring, for at least 10 minutes.
  9. The oil is kept warm to make its texture soft.
  10. Beat butter, cognac, vanilla, condensed milk. Put the cream for freezing in the refrigerator.
  11. Whip all the ingredients from the item "For decoration" until smooth. It turns out chocolate cream.
  12. Some white cream is also left to decorate.
  13. Impregnated grease cakes.
  14. On top of each cake spread light cream.
  15. The whole cake is covered with chocolate mass on top.
  16. Give the chocolate cream "grab" in the cold (15 minutes).
  17. Fill a pastry bag (syringe) with light cream. Draw a grid over the entire surface of the product, the edges circled in the form of waves and roses. Jewelry is changed at will.
  18. It is worth letting the delicacy brew for several hours.

If such a cake is prepared for children, then brandy is not added. Condensed milk should be selected with a GOST mark: it is better, tasty, safe.

Read also:Kiev cake as in the USSR

With butter cream and nuts

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

Ingredients (white biscuit):

  • 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.

Topping:

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

Stages of cooking:

  1. Eggs, sugar 3 min. whisk.
  2. Sour cream, vanilla grind, mixed with egg foam.
  3. Sift flour into a liquid mixture.
  4. All components are carefully mixed.
  5. Dough is baked in a heat-resistant dish with parchment paper. The walls are lubricated with several grams of oil. Baking at 180 degrees, the cake will be ready in 25 minutes.
  6. To make chocolate cake, repeat all the previous points, adding cocoa to the dough.
  7. Biscuits are divided into thinner cakes.
  8. Saturate 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 the caramel cream and whipped.
  12. A portion of each cream is set aside to grease the top of the cake.
  13. Grease dark cakes with dark cream, and light - light. All layers sprinkled with chopped nuts. Lay dark and white cakes on top of each other alternately.
  14. Cover the surface of the collected cake with two types of creams. Sprinkle with white chocolate chips, nuts kernels.

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

Cake "Golden Key" in accordance with GOST of the USSR

The recipe according to GOST is a proven technology that was used at Soviet confectionery enterprises and domestic kitchens. The treat is moderately sweet. All ingredients complement each other's palatability.

Composition (white dough):

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

Composition (chocolate dough):

  • points for 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).

Composition (syrup):

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

Stages of cooking:

  1. Sugar, cocoa, vanillin are combined.
  2. Beat eggs for several minutes with the resulting dry mixture.
  3. The baking powder sifted with flour is introduced into the mixture. Mix by hand, very carefully.
  4. Heated (non-hot) butter is poured into the billet. Still knead.
  5. In a small detachable form with parchment, bake the dough for 30 minutes. at 170 degrees.
  6. To prepare light dough, do not use cocoa, and beat the sugar immediately with eggs. All other items are performed in the same sequence.
  7. Cakes are not removed from containers for about 8 hours, and then each is divided into 2 parts.
  8. Beat butter, condensed milk, cognac (essence, rum) for several minutes in an airy dense cream.
  9. Cocoa is poured into one part of the cream, whipped again.
  10. Light brown syrup (15 min.) Is boiled from sugar and water, stirring continuously.
  11. Warm syrup saturate cakes.
  12. When collecting the cake, brown and white cakes alternate. On white put a dark cream, on dark - white.
  13. The top of the cake is densely 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 goodies from childhood.

To make the Golden Key cake, you need to allocate 4 hours. The technology of creating a cake can be attributed to the average level of complexity. Despite this, such a dessert is one of the most popular. The combination of caramel, nuts, soft biscuit was enjoyed by many even in childhood.

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