Cooking spartacus cake. Spartak quick cake

10.04.2021

By the technology of preparation, this cake is very similar to the famous "Medovik", but its taste is richer and more chocolatey. The cake dough is also prepared in a steam bath, but besides eggs, honey and sugar, cocoa is also added to it. About, how to make Spartak cake, we will tell you in our article. We offer several recipes for the famous cake with different types of cream.

Spartak cake: classic recipe

Spartak chocolate-honey cake is traditionally prepared with custard made with condensed milk. The cake turns out to be moist, sweet, with a lot of thin layers and delicious cream.

Break 2 eggs into a deep bowl and add sugar (175 g).
Place the dishes with eggs and sugar in a water bath. With the help of a mixer, the ingredients are turned into a fluffy and hot mass.
Honey and margarine (100 g each) are added to the egg mixture.
Then add soda (1 ½ teaspoon), flour (320 g), baking powder (1 teaspoon) and cocoa (100 g).
The dough, soft like plasticine, is kneaded. After that, it is wrapped in foil and sent to the refrigerator for 1 hour. During this time, you can just make a cream.
The chilled dough is divided into 8 pieces. Each lump of dough is rolled out with a rolling pin and a circle is cut out using a template.
The cakes are baked in an oven preheated to 180 ° for 3-4 minutes each.

Condensed milk cake cream

A delicate cream cooked in condensed milk gives the cake a special taste. The result is very tasty cake, well-soaked, with rich chocolate-honey cakes.

To prepare the cream in a deep bowl, 2 eggs are thoroughly ground with flour (130 g). Then condensed milk (1 can) and whole milk (220 ml) are poured here. The bowl with the ingredients is placed in a water bath and, with constant stirring, the cream is brought to a thick consistency. While the cream is cooling, in a separate bowl, butter (200 g) is beaten with a mixer until an airy mass is obtained. Gradually, the cooled custard is introduced into the creamy mass.

All cakes (except for the top one) are coated with freshly prepared cream. Top of the cake is covered with a glaze of melted chocolate (150 g) and cream with a fat content of 10% (120 ml). Before use, the cake is soaked in the refrigerator, preferably for at least 8 hours.

Recipe for Spartak cake with custard

It is with custard that the Spartak cake is most often prepared. Due to the delicate texture of the cream and butter in the composition, the product is well soaked in 5 hours.

The "Spartak" cake according to the classic recipe is prepared in the following sequence:

1 egg is driven into a deep bowl, sugar (150 g), margarine (150 g) is added, and then milk (2 tablespoons) is poured, soda (1 teaspoon) and liquid honey (3 tablespoons) are added. The dishes are placed in a water bath and, with constant stirring, the mass heats up and increases at least 2 times, becomes lush and light.
The dishes are removed from the water bath, cocoa (50 g) and flour (400 g) are added to the dough. The dough will be soft at first, but will become more elastic and firm as it cools. It needs to be divided into five parts, roll out each of them and bake the cakes.
To prepare the cream, you need to grind the yolks (3 pcs.) With sugar (150 g) and starch (40 g). Pour in hot milk (500 ml), stir and put the pan on fire. Constantly stirring, cook the cream until a thick consistency is obtained. Cover the cream with foil until it cools.
Beat butter (250 g) with powdered sugar (40 g), then literally spoon into it the cooled cream.
Grease each cake except the top with cream. Decorate the product with chocolate icing on top.

Recipe for Spartak cake with sour cream

This cake turns out to be incredibly tender thanks to the use of sour cream and yoghurt cream. And if the dough for the "Spartak" cake according to the classic recipe is prepared as for "Medovik" only with the addition of cocoa, then in this case currant jam is also added to it.

To prepare the dough in a water bath, eggs (6 pcs.) And sugar (500 g) are mixed, margarine (100 g), jam (220 g) and soda (2 tsp) are added. Then the mixture is removed from the heat, cocoa (200 g) and flour (0.8-1 kg) are added. The dough should be elastic. It is divided into 8 parts. Each ball is rolled into a 4 mm thick layer and baked until tender within 5 minutes.

The cream is prepared from sour cream with a fat content of 25% (600 g), yogurt (100 ml), powdered sugar (200 ml) and starch (1 tbsp. Spoon). All ingredients are thoroughly beaten with a mixer until a thick consistency is obtained.

Before assembling the cake, the cakes are soaked in pre-prepared instant coffee. After that, cream is applied to them, and the cake is covered with chocolate icing on top.

Spartak cake without honey

People with a honey allergy may be encouraged to bake the next cake. To prepare the dough, first of all, 1 beaten egg, 50 g of butter, milk (7 tablespoons) and 250 g of sugar are heated in a water bath. The hot mass is removed from the heat, after which cocoa (4 tablespoons), soda (1 teaspoon) and flour (400 g) are added to it. From a pleasant, elastic dough to work, it will turn out to bake as many as 6 or 7 cakes.

Spartak cake at home can be prepared with any cream, for example, custard or sour cream. It is also very tasty with butter cream. For this, cream with a fat content of 30% is whipped with a mixer with sugar (150 g). The resulting cream is spread over all the cake layers, and the top of the product is covered with chocolate glaze.

Cooking secrets

The following recommendations will help you to prepare the most delicious, chocolate-honey and soft Spartak cake:

As a decoration, the cake is topped with chocolate icing or crumbs. If the scraps of the cakes are not enough to prepare the sprinkling, you can add cocoa, chopped nuts or cookies to the crumb. In any case, you will get a very tasty cake and well-soaked.
Cream will help to make the cake taste even more chocolatey. It is enough to add a few tablespoons of cocoa to custard or sour cream and the taste of the dessert will become completely different.
Honey cakes are very well soaked, but for this you need to keep the cake in the refrigerator or 2 hours at room temperature and 1 hour at a lower one.

Spartak cake will be an excellent decoration and treat for the festive table. It is prepared from the simplest and most affordable ingredients, and the taste of the dessert is amazing.

9 servings

2 hours 30 minutes

317.7 kcal

5 /5 (1 )

Spartak cake is made from very simple and affordable ingredients. In essence, it is very similar to an ordinary honey cake. However, the special charm of "Spartak" is given by chocolate cakes and delicate cream.

The classic recipe for the Spartak cake

We need: rolling pin, saucepan, baking sheet, saucepan, parchment, mixer, bowls, spatula, dish, or pad.

Ingredients

Step by step cooking

Cakes

Combine in a separate bowl 355 grams of flour, 35 grams of cocoa powder and 4 grams of baking powder.
In a saucepan, mix 105 grams of butter, 75 grams of honey, 155 grams of sugar and send the pan to a steam bath.
Be sure to stir the mixture until all components are completely dissolved.
Beat 2 eggs separately and add them to the melted butter-honey mixture.
Pour 4 grams of baking soda into a saucepan, stir and cook over medium heat for 8-10 minutes.
Pour the resulting liquid mixture into the flour and knead the dough.
It will turn out to be sticky, but under no circumstances should you add flour.
Leave the dough for 12-15 minutes. After that, it will look like plasticine, and it will be easy to work with it.
Divide the finished dough into 8 parts, cover with foil and refrigerate for 45-50 minutes.
Powder the table with 10 grams of flour and roll out the dough on it into thin layers.
We line a baking sheet with parchment, transfer the cake to it, make several punctures with a fork and bake it for 10-11 minutes at a temperature of 180-190 degrees. We repeat these actions with all the cakes.
For hot cakes, cut off all the excess to give it the correct circle shape.

Cream

Fudge

Assembling the cake

Video recipe for making the classic Spartak cake

In the next video you can see the entire recipe for the Spartak cake with sour cream described above.

Spartak cake with custard

Cooking time: 135-140 minutes.
We need: saucepans, pots, bowls, fine sieve, spatula, whisk, support or dish, rolling pin, parchment, baking sheet, mixer.
Servings: 9.

Ingredients

Step by step cooking

Cakes

Combine 105 grams of sugar, 45 grams of cocoa powder and mix with a spatula.
Heat 105 milliliters of milk in a saucepan, pour into the sugar mixture and stir vigorously so that everything dissolves.
Filter the finished mixture into a saucepan through a fine sieve.
Add 65 grams of honey and 55 grams of butter to the chocolate mixture.
We put the pan in a water bath and cook until all components are completely dissolved.
Pour 16 grams of soda into the resulting mixture, mix and cook for 6-7 minutes.
Beat one egg separately, add to the saucepan, stir and remove the finished mixture from the water bath.
Pour 325 grams of flour into the mixture and knead the dough. Leave the finished dough to cool for 5 minutes.
Powder the table with 10 grams of flour, lay out the dough and knead with your hands for 2 minutes.
Divide the dough into 9 parts and roll each into a thin layer.
We line a baking sheet with parchment, put the cake on it, make several punctures with a fork and bake for 6-7 minutes at a temperature of 180-190 degrees. We repeat all these actions with the rest of the cakes.
Cut the hot cakes to form a circle.
We grind all the scraps into crumbs, which we will then use for decoration.

Cream

Assembling the cake

Video recipe for making Spartak cake with custard

To see in detail the whole process of making a Spartak cake with custard, I recommend watching the following video.

Many housewives are thinking about how to make Spartak cake. According to many, to try this delicacy, you need to visit the confectionery department of the store.

However, you do not need to despair ahead of time, you only need to purchase the necessary products and read the recipe for making this cake. I'm sure if you set a goal and also watch the video, you can bake a cake at home as well as an experienced chef.

Spartacus cake step by step recipe is described in detail in this article, so listen and write down.

2 eggs; 4 tbsp. tablespoons of cocoa powder; half a packet of oil; 550 g flour; 250 g sugar; 2 tbsp. tablespoons of natural honey. Use one and a half teaspoons of baking soda as a baking powder.

If you decide to bake classic Spartak for the first time, listen to the recommendations that will not allow you to make gross mistakes. The main thing you should strive for is to end up with a delicious and beautiful cake (as in the photo).

When kneading the dough, do not try to make it too tough. Flour should be added in small portions and the consistency should be monitored. The main criterion is the absence of sticking to the rolling pin and hands.
While rolling out the dough, dust the work surface and rolling pin with flour.
The dough will stick much less if you chill it before rolling.
Make the custard with butter, which has to be softened beforehand.
Grease the cake with a thick cream (as in the video), otherwise it will drain on the sides. This must be avoided.

You will make the interlayer from:

3 yolks; 4 large spoons of cocoa; half a liter of milk; packs of oil; honey - 2 tablespoons; 250 g granulated sugar; 3-4 tbsp. tablespoons of flour and a bag of vanilla sugar.
The chocolate icing, which is poured over the cake, is brewed from: 70 ml of water; 30 g butter; 4 tbsp. tablespoons of sugar and 2 tbsp. spoons of cocoa.

As you can see, there is cocoa powder in every component of the cake, so you are guaranteed a chocolate flavor.

Cake preparation, detailed description:

Preheat the oven and start kneading the dough.
Beat the eggs into a bowl, beat and send melted butter, honey and cocoa to them.
Place the cookware with the mixture on a very slow fire or in a water bath. Boil until the sugar grains dissolve and add baking soda.
The process of extinguishing the soda will take place and the mass will become more airy and voluminous.
Add a glass of flour and stir until smooth.
Remove dough from heat and refrigerate.
Pour the rest of the flour onto the work surface, put the dough on top and knead until a single lump is obtained.
Pump out the dough in the form of a sausage, divide it into 8 equal parts.
From each you have to bake a rectangular cake (this is how a classic cake called Spartak should be).
Try to keep all the cakes the same size, measure them with a ruler or use a template cut from parchment paper.
Bake the cake on baking paper for 8-10 minutes at 180 degrees.

After you have formed a stack of eight cakes, start preparing the interlayer:

Grind the sugar with the yolks.
Add white flour and vanilla sugar.
Heat the milk and whisk it into the egg mixture.
Put the dishes on low heat and, stirring, bring the mass to the boiling point. Leave the mixture on the stove for a couple more minutes until it thickens.
After cooling, add soft butter to the cream and beat with a mixer.

Forms a cake on a rectangular tray (as pictured):

Lay the cakes on top of each other, smearing with cream.
Leave the top cake clean, place a board on it and press down with pressure.
Send the cake to a cold place for two hours and let it soak.
Cook the glaze at the last moment, it should not harden prematurely. This is very easy to do: mix all the ingredients and melt over the fire for two to three minutes.
Pour over the top and sides of the cake, smooth out any unevenness and refrigerate again.
Spartak is almost ready, you just have to wait for the icing covering the cake to harden and become shiny.

If you want to slightly reduce the calorie content of the dessert, then prepare sour cream, because we eat it even on a diet.

You can study the recipe and video below:

Whisk 750 g of fatty (at least 20%) sour cream with granulated sugar, add vanilla.
Grease the cake when the cakes are completely cool, otherwise the cream will flow.

Recipe for cream for cake Spartak on milk

List of ingredients: incomplete glass of sugar; 400 ml of milk; 3 yolks; a pack of butter and 4 tbsp. tablespoons of white flour. You can flavor your cake cream with vanilla or lemon zest.

Recipe for making an interlayer with a video:

Separate the yolks from the whites and mash them white with a third of the sugar.
Add flour, vanilla and rub thoroughly again. There should be no lumps in the mixture (look at the photo).
Pour in milk in a stream, whisking the mixture with a whisk.
Once the mixture is completely homogeneous, put it on low heat and stir until it boils.
Boil the cream for a few minutes, it will definitely thicken.
2/3 of sugar, that is, whisk the rest with softened butter and combine with the cooled milk mass.
Whisk until fluffy and use to grease the cakes.
Pour the icing on the cake (watch the video tutorial) and decorate with edible pearl beads with a silvery sheen. They will look amazing on a brown background.

If you liked the recipe, following which you can make a delicious and delicate chocolate cake, watch the video and get down to business. There will be no problems with the products, because they can be purchased at the nearest store.

A little imagination and culinary experience, and in a few hours a cake called Spartacus will flaunt on the table. Dessert goes well with tea, coffee and other drinks that are loved in your home.

I wish you bon appetit! Be confident in your abilities and more often delight your family with delicious pastries. On the pages of my site you will find many interesting recipes.

Secrets of Spartacus and typical cooking mistakes

This dessert is not one of the "fast" ones. To make the cake, it will take about three hours to prepare and another 10 hours for the culinary miracle to reach perfection.

The classic recipe for Spartak cake includes foods rich in carbohydrates. The calorie content of a 100 gram portion is 383 kcal. But honey has a lot of useful substances, and cocoa stimulates the production of hormones of joy. Endorphins, combined with the pleasure of a delicate taste, will make an anniversary, birthday, any holiday a truly joyful day.

So that your efforts are not in vain, consider the points due to which the homemade Spartak cake may not work:

The dough must be cooled before rolling, otherwise it will stick to the rolling pin.
Try to add as little flour as possible when rolling so that the cakes are not tough.
Roll out the dough thinner, the cakes should be soaked through with cream.
Thin cakes are easy to burn - watch the time.
Do not add flour to a very hot mixture of cream and dough.
The cream should be thick. Cream that is too thin can be thickened by rubbing a white chocolate bar.
The honey-chocolate cakes must be thoroughly soaked. If you can't wait almost a day, leave the cake for a couple of hours at room temperature, and then put it in the refrigerator for three hours.
You can decorate the sides of the cake with crumbs from scraps from the cakes, chopped shortbread cookies, nuts or grated chocolate.

Step-by-step recipe for Spartak cake

It may take from one and a half to three hours to cook, depending on experience. Take your time the first time, do everything carefully and take the time. Once you get the hang of the operations, things will be more fun without sacrificing quality.

To prepare, you need to prepare the utensils, a whisk, a mixer, baking paper or parchment.

Ingredients for cakes, cream and glaze:

Finely ground wheat flour (extra or premium) - 500 g
Milk - 550 ml
Cocoa powder - 7 tablespoons
White sugar - 400 g
Vanilla sugar - 2 teaspoons
Butter - 350 g
Eggs - 4 pieces
Soda - 1 teaspoon
Baking powder - 1 teaspoon
Natural honey - 4 tablespoons

First, remove the butter from the refrigerator to soften at room temperature. And now smile - a delicious cake can only be baked in a good mood, and we begin to prepare Spartak cake at home.

Cakes

Sift 400 g of flour into a large bowl, add 4 tablespoons of cocoa powder and a teaspoon of baking powder. We mix.
Heat a pot of water for a steam bath.
In a smaller saucepan, mix 4 tablespoons of honey, 150 g of sugar and 100 g of butter. We put on a steam bath and, with constant stirring, bring to homogeneity.
Break 2 eggs and beat them a little with a whisk. Pour the eggs into the mixture in a thin stream, stirring.
Add baking powder. Cook for 10 minutes, stirring continuously.
Remove and let cool slightly, 2-3 minutes is enough.
Add the contents of this saucepan to a bowl of flour and cocoa, stir vigorously with a spoon. The dough will seem thin to you, but you do not need to add flour. Cooling down, the mass will thicken, become elastic.
We begin to knead the dough with our hand until it acquires an even color and stops sticking to our hand.
Roll up the sausage and cut it into eight equal parts. We put them on a plate, cover with cling film or a plastic bag and leave for 15 minutes at room temperature. After that, put it in the refrigerator for 15 minutes.
Preheat the oven to 180 ° C.
Take the dough out of the refrigerator and roll out the first portion to a 2mm thickness. We try not to add flour and roll the cake out on parchment so that it does not have to be shifted. If you're not sure what will work, sprinkle a little flour on the counter and rolling pin. Strive to give the cake a shape close to the future configuration of the cake.
Place the dough on baking paper on a baking sheet, prick the surface with a fork and place in the oven.
We bake for no longer than 6-8 minutes. At this time, we will prepare the next portion.
We take the cake out of the oven and immediately cut it to shape. To do this, use a saucepan lid, a baking dish, a square or rectangular piece of cardboard.
We fold the trimmings separately - we will make crumbs from them for decorating the cake.
We bake the cakes, trying not to burn them, cut them off hot and do not stack them so that they do not stick together.

Cream

Pour 500 ml of milk into a saucepan, gradually add two slightly beaten eggs, 150 g of sugar, 2 tsp. vanilla sugar and 100 g flour. Stir until smooth.
We put on a water bath and cook until thickened. Stir the cream constantly so that it does not burn.
The cream is ready when a line can be drawn on the surface with a whisk.
Remove from heat and let cool. Stir periodically so that the surface is not covered with a film.
Beat 200 g of softened butter with a mixer until fluffy.
Continuing to beat, add the cooled cream to the butter in a tablespoon. The result should be an airy and rather thick mass.

Glaze

Mix 100 g of sugar, 50 ml of milk and 3 tablespoons of cocoa in a saucepan.
Put the saucepan over low heat and stir until the mixture boils.
Stir constantly, cook for 2 minutes.
Remove from heat, add 50 g of butter, stir well.

We collect the cake

We coat the cooled cakes and sides of the cake with cold cream. We leave only the top surface without cream.
Carefully fill the top of the cake with icing, level it with a silicone spatula or a wide knife.
Grind the cakes from the cakes in a blender or knead with a rolling pin in a bag. Sprinkle the sides of the cake.
We send the Spartak cake to the refrigerator for 8-10 hours so that the cakes are evenly saturated.

Video recipe for Spartak cake

In the video, you can see how the Spartak cake is prepared step by step, when experienced housewives get down to business.

This cake is not the easiest one, but everything will work out if you follow the recipe and sequence of actions. Spartak cake, a step-by-step recipe for which I offer you, has delighted even spoiled sweet tooths many times. The finished cake will be tender, it is impossible to resist the taste of chocolate and the aroma of vanilla.

No matter how many delicious pastries you cook, the Spartak cake will remain the most delicious and favorite dessert. Unrealistically delicious chocolate Honey cake with butter custard, so tender that you can eat the cake with your lips.

1. First you need to sift through a sieve half a portion of the flour along with cocoa and mix well.

2. In a small saucepan, grind the eggs with sugar. Add milk, natural honey and softened butter there. Mix these ingredients well and put on medium heat. Stir constantly until hot. As soon as the sugar and butter are dissolved, add the baking soda and stir quickly. The mass will begin to foam and will greatly increase in volume. Keep the saucepan with the contents on low heat for about 2-3 minutes, stirring constantly. After that, remove from heat and let cool for 3-4 minutes.

3. Then gradually add the mixture to the flour mixed with cocoa. Stir with a spoon first, as the mixture will be hot. Put warm dough on a floured table, gradually add the rest of the flour and knead an elastic and soft dough with your hands. More flour can be added if necessary, but do not add too much flour when kneading. The mass of the dough will be slightly similar to plasticine, the dough should be soft, elastic and slightly sticky.

4. Roll the dough into a rope and cut into 8-9 equal parts. Cover with cling film so that the dough does not harden and dry out. Put a plate of dough on a saucepan with warm water, then it will be easy to work with it, otherwise it will be almost impossible to roll it out.

5. Roll each piece of dough into a circle on a floured worktop or directly on parchment paper. Put a plate or mold of the required diameter (22-24 cm) on top of the dough and cut to shape. Dough trimmings can be left to decorate the sides of the cake later.

6. Chop the rolled dough with a fork and bake the cake in an oven preheated to 180 C degrees for 5-7 minutes. In this way, bake all the other cakes for the chocolate-honey cake. After baking, allow the prepared cakes to cool completely.

7. Prepare the cake custard with pudding. In a saucepan, combine a bag of pudding (can be replaced with the same amount of starch) with sugar and vanilla sugar. Add eggs and whisk until smooth. Add a little warm, but not hot milk and stir well with a whisk until smooth.

8. Put the saucepan with the contents on low heat, stir the mass continuously with a whisk, especially at the bottom of the pan, to avoid lump formation. Once the custard thickens and begins to simmer, turn off the heat and remove from the stove. Pour the custard into a clean dish, cover with cling film so that the film lies directly on the surface of the cream. In this form, leave the cream to cool down to room temperature!

9. Beat soft butter with a mixer until fluffy, light, this will take about 5-6 minutes. Without stopping whipping, little by little, about a tablespoon, add the custard cooled to room temperature and beat until smooth. The butter cream is ready.

10. Prepare the chocolate icing for the cake. Add sugar, sifted cocoa to a saucepan, pour in milk and mix well. Put on low heat and cook until thickened. After the mixture boils, stirring occasionally, keep the glaze on the fire for another 1-2 minutes. Then remove from heat and add butter to the still hot fondant, stir until the butter is completely dissolved. Then let cool a little of the chocolate glaze.

11. Assembling the Spartak cake. Smear the cake dish with cream. Lay out the first cake, grease with the prepared cream, cover with the second cake and so collect the whole chocolate-honey cake with butter-custard. Put the top cake on top and cover with warm chocolate icing, gently distribute over the cake. Optionally, the cake can be decorated with chopped crumbs from the scraps of the cakes.

12. Leave the "Spartak" chocolate cake for 3-4 hours at room temperature, so that the cakes have time to soak well with the cream. Then put in the refrigerator overnight, then the cake will be neat. The Spartak cake is ready. Bon appetit and good baking!

You can see a detailed recipe for cooking below in my video.