Home Products Bush baking. Classic cake "Bush" according to GOST USSR. Cakes with cocoa

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Bush baking. Classic cake "Bush" according to GOST USSR. Cakes with cocoa

Cakes at home - recipes

Remember the Soviet pastry bush? It is possible to make them yourself - see our detailed recipe with photo and video. Surprise your loved ones with a delicious dessert.

35 min

500 kcal

5/5 (1)

I'm sure you all remember the famous Soviet dessert - the airy and delicate Boucher cake, which we stared at with such lust during each visit to the store.

Needless to say, a lot of things have changed since those times, and we cook ultra-modern products in our ultra-modern kitchens, but we somehow forgot about our own, dear. And in vain, because the most famous in Soviet time cakes are still just as tasty and do not deserve to be forgotten, although you rarely find them in stores now.

Today I will correct this oversight, as I found in my grandmother's notebook a guide to baking exquisitely delicate Boucher cakes for a real, classic recipe of GOST USSR, so that your children learn how delicious treat their mother dabbled in childhood.

Did you know? It just so happened that Soviet culinary often gave understandable names only to its products, apparently in order to easily promote them to the masses. The Boucher cake is no exception - its history has nothing to do with France, and it is not traditional dish this country. The name of the Soviet culinary specialist who invented this delicacy is still unknown - it is only clear that he was undoubtedly a Francophile.

Kitchen appliances

Prepare the appliances, tools and utensils that you will definitely need in the process of baking Boucher cakes: a baking sheet with a non-stick coating with a diagonal of 25 cm or more, parchment paper, several large bowls with a capacity of 300 to 900 ml, teaspoons, tablespoons, linen towels and cotton, measuring utensils (preferably a kitchen scale), a pastry bag, a wooden spatula, a medium sieve and a metal whisk. In addition, I strongly advise you to prepare a mixer, because without this special equipment, making classic cakes will be very difficult.

Important! Be sure to thoroughly wash all cutlery and crockery using degreasing detergents and also dry it with towels. This is necessary because extraneous fat will prevent your cakes from rising and make them too dense.

Required Ingredients

Dough

Sugar	50-60 g
Flour	70 g
Eggs	3 pcs.

Filling

25 g of powdered sugar;
200 ml cream.

Glaze

150 g of fudge;
25 g cocoa powder.

Did you know? Since we bake the Bush cake according to GOST, it is better to avoid adding third-party ingredients to the recipe, but sometimes you really want to do it! In general, you can mix a little orange or lemon juice, add a little crushed nuts to the filling. See for yourself if you need to do it - it turns out pretty well.

Cooking sequence

Training

Be sure to sift the flour with a sieve.
We remove chicken eggs from the refrigerator an hour before the start of the process.
Cream, on the contrary, is kept in the cold until the moment when they are needed.

Dough

Important! If you fail to beat the whites well, then, unfortunately, real cakes will not work either - the mass will not keep its shape and you will have to eat simple sweet cakes. To avoid this, beat the whites longer, up to up to 10 minutes.

Test Assembly

Properly mixed biscuit dough for cakes must have a very delicate texture, keep the original shape on the baking sheet and in no case leak. To prevent the dough from settling, try not to disturb it once again and do not stir in vain.

Bakery products

Important! There is no need to check such products for readiness in the standard way - under the slightest pressure, the cake will break into several parts. Just look at the color of the cake more closely so that it bakes well and does not burn.

Filling

Pour the cream with half of the powdered sugar and set to beat for about a minute.
Then stop the mixer, add the rest of the powder and mix with a whisk.

Did you know? Beware of whipping the cream too long - you will get an excellent filling instead butter. So I advise you to either beat by hand, or not step away from the mixer.

Glaze

Put the fudge in a bowl, sprinkle with cocoa powder.
Mix with a whisk and put on water bath Or put in the microwave for 30 seconds.
Once the mixture has been heated properly, stir again.
After that, we dip a spoon into the mass and immediately take it out: the icing should be hard to pour from the spoon.

Important! I have a few tips for making the glaze: if it turns out too pale and does not give a bright chocolate color, then your cocoa is of poor quality and you need to add more. In addition, too thick glaze can be diluted with a tablespoon of boiling water and mixed immediately.

Assembly of cakes

That's all, your wonderful cakes "Bush" are ready to be consumed as a very pleasant and delicious dessert to tea or coffee. An additional decoration for them can be made from white chocolate melted in a water bath - just apply beautiful stripes or other shapes on the icing with a pastry syringe and let them harden.

In decorating this dessert, you can give free rein to your imagination using chocolate ganache, icing or various fondants.

Preparation:

Separate the whites from the yolks. Whip the last with 1.5 tbsp. l. sugar to a dense white mass.
Whisk egg whites with 1 tbsp. l. sugar to shine.
Gently and quickly fold the egg whites into the yolks.
Sift the flour, add to the beaten egg mass and mix with gentle movements. The dough must hold its shape well, otherwise the cake blanks will spread over the baking sheet.
Put the biscuit dough into a pastry bag with a round hole.
Make round cakes with a diameter of 5 cm. Be sure to leave a distance between the cakes so that they do not stick together.
Bake for 20 minutes at 180°C. Leave to cool by opening the oven door.
Whip heavy cream with powdered sugar.
Apply cream to half of the cakes and cover with other blanks. Tops can be decorated with icing or just melted chocolate if desired.

Cakes need to be put in a cold place so that the biscuit is soaked.

A step by step recipe for buttercream pastries

You can cook this dessert with other cream.

Ingredients for the dough:

eggs - 5 pcs.;
flour - 100 g;
sugar - 100 g.

For the cream we need:

butter - 250 g;
sugar - 150 g;
condensed milk - 90 g;
cognac - 1 tsp

For the glaze, you need to prepare the following ingredients:

sugar - 100 g;
milk - 40 ml;
butter - 25 g;
cocoa - 3 tbsp. l.
condensed milk - 30 g.

Preparation:

Grind the yolks with 70 g of sugar, then beat and add the remaining sugar.
Whisk the egg whites and gently fold them into the yolk mixture. Add flour and mix.
Spoon the dough onto a baking sheet. You should get small round cakes.
Bake for 18-20 minutes at 190°C.
Rub the butter with cognac, sugar and condensed milk. Whisk.
Mix cocoa with sugar for glaze, add the rest of the ingredients. Put on a small fire and heat until smooth, not forgetting to stir.
Divide the cakes into two parts. Lubricate the smooth side of one part of the blanks with cream, and the convex side with the second glaze. Connect both blanks.

Place in the refrigerator for soaking.

Delicate and soft biscuit, delicious fudge and cream - what could be better for those with a sweet tooth!

Cake "Bush" - incredibly tasty and delicate dessert, familiar to many since the days of the Soviet Union. This appetizing delicacy can be easily found in pastry shops or you can cook it yourself, especially since it is not at all difficult.

How to cook a cake "Bush" at home?

This tender delicacy, which is considered a French dessert, it is quite possible to make it yourself, even if the chef is not a cooking guru. The features of making Boucher cakes, presented below, will help you cope with the task without problems.

The basis of the cake is prepared from a biscuit dough, for which the yolks are beaten separately with sugar, flour is introduced and the beaten proteins are gently mixed until fluffy.
Flour for dough must be sifted.
Homemade cake "Bush" can be made with various creams- butter, cream, protein.
Complement the dessert with icing or melted chocolate.

Bush cake - a classic recipe

The technology for making the Bush cake is based on baking air. The outcome of the case as a whole depends on how thoroughly the squirrels are whipped. In the original biscuit base cake is airy and tender. To prevent the blanks from falling off, the oven is not opened during baking.

Ingredients:

eggs - 3 pcs.;
flour - 70 g;
sugar - 60 g;
cream - 300 ml;
powdered sugar - 1/3 cup;
chocolate - 100 g.

Cooking

Spread the biscuit dough on a baking sheet in circles with a diameter of 7 cm.
Bake at 200 degrees for 25 minutes.
Melt chocolate in a water bath, add 200 ml of cream, stir and pour over half of the blanks.
The remaining cream is whipped with powder and the resulting mass is smeared with biscuits.
Both types of blanks are combined, forming a cake with Boucher cream.

Cake "Bush" according to GOST USSR - recipe

Anyone who wants to plunge into childhood can be recommended to cook the Bush cake according to GOST. It turns out exactly the same as many years ago - tender, light, airy, just melting in your mouth. Instead of apricot jam, you can take any fruit jam, thick jam or jam.

Ingredients:

flour - 375 g;
sugar - 350 g;
yolks - 350 g;
proteins - 530 g;
apricot confiture;
chocolate - 120 g;
cream - 70 g;
White chocolate.

Cooking

Biscuit dough is placed in a pastry bag and squeezed onto parchment circles with a diameter of 6-7 cm.
At 200 degrees bake blanks for 20-25 minutes.
Confiture is heated and half of the blanks are smeared with it and covered with the remaining ones.
The cream is heated, chocolate is added, and when it melts, the top of the cakes is dipped into the resulting mass, and melted white chocolate is poured on top.

Sponge fruit cake "Bush"

The Boucher biscuit cake can be made even more appetizing if you add a fruit component to it. In this case, it is fruit jam, which is used as a layer for biscuits. Due to the fact that the jam is already very sweet, they put quite a bit of sugar in the dough so that the cake does not turn out cloying.

Ingredients:

flour - 120 g;
eggs - 5 pcs.;
sugar - 50 g;
fruit jam;
butter - 20 g;
dark chocolate - 60 g.

Cooking

Using a pastry syringe, squeeze out portions of biscuit dough onto a baking sheet and bake at 200 degrees for 15-20 minutes.
Lubricate the halves with jam and connect them together.
Melt the butter with chocolate, dip the cakes into the mass and lay them out so that the icing freezes.

Biscuit cake "Bush" with protein cream

The Boucher cake, the recipe of which is presented below, is prepared with protein cream. Dessert in this performance is incredibly tender. To make it easier to whip the proteins, it is better to cool them first. Instead of sugar for the cream, it is recommended to use powdered sugar, it is easier to whip the cream with it.

Ingredients:

eggs - 7 pcs.;
salt - a pinch;
flour - 1 cup;
sugar - ½ cup;
butter - 100 g;
egg whites - 2 pcs.;
powdered sugar - 150 g;
chocolate.

Cooking

placed in a pastry bag, portionwise squeeze it onto a baking sheet and cook at 200 degrees for 15 minutes.
The butter is softened and whipped, the whites and sugar are beaten separately, the mass is placed in a water bath and beat for another 3 minutes, stirring in the butter.
Leave the cream for half an hour.
Cream is applied to one cake, covered with a second cake and poured with melted chocolate.

Cake "Bush" with sour cream

Cake "Bush" at home is prepared with a variety of creams. This dessert comes out very tasty if you use a cream made from sour cream and boiled condensed milk. At the same time, the top of the cakes can be poured with melted dark or milk chocolate or crushed with powdered sugar.

Ingredients:

squirrels - 5 pcs.;
yolks - 3 pcs.;
sugar - 3 tbsp. spoons;
flour - ½ cup;
sour cream - 2 tbsp. spoons;
boiled condensed milk - 2 tbsp. spoons.

Cooking

Spread small portions of biscuit dough on a baking sheet and cook for 15 minutes at 200 degrees.
Boiled condensed milk is rubbed with sour cream and using the resulting cream, the halves of the cake are connected.

Cake "Bush" glazed with chocolate fudge

Glazed Boucher with cream and chocolate fondant is a dessert that is suitable not only for ordinary tea drinking, but also for festive table. If children will feast on cakes, cognac is not added to the cream. Only good quality cocoa is used to make fudge.

Ingredients:

flour - 100 g;
sugar - 200 g;
eggs - 5 pcs.;
powdered sugar - 150 g;
butter - 250 g;
condensed milk - 3 tbsp. spoons;
cognac - 1 teaspoon;
milk - 4 tbsp. spoons;
cocoa - 2 tbsp. spoons;
butter - 50 g.

Cooking

Spread the biscuit dough with a spoon on a baking sheet and bake until cooked at 200 degrees.
Butter is rubbed with sugar, condensed milk and cognac.
Milk, the rest of the sugar and cocoa are heated and stirred.
The cooled mass is whipped with butter.
Half of the blanks are covered with the resulting fudge, and cream is applied to the rest.
The halves are connected, forming a Boucher cake.

Cake "Bush" red

At home, you can bake the Bush cake in completely different ways. If you are tired of chocolate brown icing, you can surprise your family and make cakes with. It is prepared simply, for this you need to melt the chocolate, combine with cream and mix with food coloring.

Amazing cakes "Buchet", consisting of two the most delicate biscuits and no less amazing stuffing, no doubt, everyone tried it. This little “one bite” cake has long conquered everyone with its beauty and refined taste. And the best thing is that Bush cake can be made at home. The recipe is not so complicated, the main thing is to have the desire, time and a little patience. And for the cakes to turn out well, carefully read the recipe)))))

Ingredients:

(25 cakes)

biscuit dough:
3 large eggs
1/2 cup powdered sugar or sugar (100 gr.)
1/2 cup wheat flour premium (65 gr.)
1 tbsp potato flour or starch
chocolate glaze:
100 g dark chocolate
50 gr. butter
impregnation:
sugar syrup
1 tbsp cognac or brandy
filling:
strawberry jelly
200 ml. cream with a fat content of at least 35%
1 tbsp powdered sugar
decoration:
coconut flakes

Biscuit dough for Boucher cakes

Perhaps the main thing in the Bush cake is a special biscuit dough, which is made from the freshest dietary eggs, in which the protein is well separated from the yolk. In addition, the dough becomes denser and more viscous than for regular biscuit, but everything is in order.
Turn on the oven, set the temperature to 200°C. If there is, set the "convection" mode.
Now let's get to the test. We measure out half a glass of wheat flour, sift. Add a tablespoon of potato flour or starch (also sift).

Separate the whites from the yolks, making sure that the yolk does not get into the whites. We use only clean and dry dishes. For Bush, egg whites and yolks should be beaten separately.
Using a mixer or blender with a whisk attachment, start whipping the egg whites. At first, the proteins will become translucent, then brighten - we continue to beat.

Then the proteins will turn white and increase in volume several times - continue to beat. But when the proteins become dense, then we begin to add powdered sugar a little bit (half a serving). If there is no powdered sugar, then grind the sugar in a mill or coffee grinder (the finer the sugar crystals, the better).
Beat the whites until the powdered sugar is completely dissolved and the proteins begin to “keep their shape” - if you remove the whisk, then the funnel from the whisk remains.

Beat the yolks with the second half of the powdered sugar. The yolks should also increase in volume by 3-4 times.

Combine beaten yolks with flour. Add some of the beaten proteins to better mix the flour with the yolks. Then add all the whipped proteins, gently mix with a spatula. Mix with gentle movements from the bottom up so that the whipped proteins do not settle. The result should be a more or less homogeneous air mass, quite viscous.

For the Boucher cake, we will bake small round biscuits with a diameter of 5-6 cm. To make the biscuits the same size, we draw circles on the parchment. To simplify this process, we do the following. Line a baking sheet with parchment paper. We take the form of the desired diameter (I have a jar), dip it in vegetable oil and print circles. Oil leaves a well-marked mark on parchment. Such a drawing is completely safe for health, which cannot be said about the lead or ink.

Filling the culinary bag biscuit dough, and then squeeze the circles. If the dough for Boucher cakes is cooked correctly, then it retains its shape and does not spread over the paper.

We put the baking sheet in a well-heated oven. We bake biscuits for Bush for 15 minutes at a temperature of 180-190 ° C, do not open the oven. The time may vary depending on the type of oven and the amount of baking (one pan bakes faster than two at the same time).

When our biscuit mini-buns are cooked, take them out of the oven, leave them on parchment until they cool completely. Remove from parchment only when the biscuits have cooled.
From this amount of ingredients, about 50 biscuit halves are obtained, i.e. for 25 cakes. It is better to bake biscuits for Boucher in advance, and start assembling the cakes the next day.

calling card Boucher cake is not only small round biscuits, but also chocolate icing, which covers the top of each cake. Chocolate icing can be prepared in several ways:
1. chocolate and cream (ganache)
2. from cocoa, sugar and butter
3. from chocolate and butter.
For Boucher cakes, the third option is best suited, since such chocolate icing freezes well even when room temperature, not lubricated during transportation.
So, in a water bath, heat the chocolate and butter. We interfere so that a homogeneous glaze is formed, the water in the water bath should not boil.

In turn, we dip 25 biscuits into chocolate - these will be the tops of Boucher cakes.

To dip in chocolate, prick the biscuit with a fork or use a couple of toothpicks. Dipped, gently lifted and placed on parchment to harden the chocolate.

If you plan to decorate the cakes with coconut or nuts, then this is best done before the chocolate has completely set. Also, cakes can be decorated with white chocolate or painted with a sugar pencil.

Bush cake filling

The filling for Bush cakes can be made very diverse: often the halves are simply spread with jam or jam and combined, cakes with cream are also made, and the cream can be butter, creamy or protein. I have a festive option in the photo: jam + butter cream. If someone is interested in a variant of Boucher cakes with butter cream then look at the recipe for cream with condensed milk
So, back to our cakes. The second halves, those without chocolate, turn over and soak sugar syrup with the addition of cognac or brandy. We impregnate not much, just to give an accent.

Then spread with a fairly thin layer Strawberry jam. If the jam is frozen, then pre-heat it (put the jar in warm water).

Whip fresh liquid cream with a mixer or blender (broom nozzle). Start whipping at low speed, then increase the speed. When the cream becomes thicker, add powdered sugar. Beat, while carefully watching the cream. If you beat it weakly - the cream will turn out to be liquid, if you beat it too long - the cream will turn into butter and water.

Butter cream Transfer to a pastry bag and spread the cream over the jam.

Cover with chocolate halves.

That's all, very tasty and beautiful Bush cakes are ready. They can be served immediately, but it is still better to let them stand in the refrigerator for a while so that the biscuits become softer, and the cakes themselves are more tasty, tender and fragrant.

Boucher is an incredibly tasty, delicate cake, consisting of two biscuit shortcakes, connected by custard and decorated with chocolate ganache. The history of the Boucher cake is silent about the name of its creator. But it is obvious that this talented confectioner lived in the USSR and created his work based on french cuisine. By that time, French culinary specialists had already invented and described many types of dough, cream and sweets. And the Soviet confectioner came up with a successful combination of airy biscuit buns in glaze with gentle cream and called his creation the sonorous name of Boucher in the French manner.

Soviet people fell in love with this cake. Bush was sold in all pastry shops of the former Soviet Union. I offer you great recipe tender cake Boucher with the taste of happiness. Try to cook, the recipe is quite simple. And I promise you will enjoy it.

Kitchen appliances: 1-2 liter saucepan for making syrup, stewpan or liter saucepan for making custard, deep bowl, cling film, mixer, measuring cup, pastry bag with a nozzle with a diameter of 2 cm, parchment paper, 2 baking sheets, oven.

Ingredients

Step-by-step classic recipe for making Bush cake

Cooking syrup

Cooking custard

Seating and baking a biscuit

Bake the biscuit as soon as the dough is made. Do not leave it in a pastry bag or on a baking sheet. It will fall and lose its qualities.

cooking ganache

Collecting cakes

Cooking video recipe

In this video, a detailed recipe for Bush cakes. Watch to understand all the nuances and subtleties of its preparation.

How to decorate a dish

To decorate your little ones culinary masterpieces fit, for example, white icing . With the help of a confectionery syringe, you can draw fancy patterns, flowers or stripes on dark ganache with it.

It won't look worse decoration from coconut flakes , almond flakes. Flowers or patterns can also be made from buttercream.
Emphasis will help beautiful berry(cherries, strawberries, cherries or blackberries).
Boucher is also often decorated with confectionery sprinkles or crushed nuts.
If you want more bright color - cover the cakes multi-colored glaze.

How to serve the dish and with what

Like all cakes and pastries, Boucher is served for dessert. with a cup fragrant tea or coffee. Also tasty it will be combined with cocoa, fruit (berry) juices and fruit drinks. And of course, lovers of sweet soda will prefer lemonade or cola.

Cooking options

Bush cake recipe according to GOST USSR meant using more than one type of flour, and a mixture of wheat and potato. Now there are as many recipes for this cake as there are stars in the sky.

For the filling, you can take jam, marmalade, any fruit jam or jam. Custard can be replaced with oil. Cooking it is very simple: butter (200 g) is whipped until white, and then condensed milk (9 tablespoons) is gradually introduced. Instead of ganache, they often make chocolate fudge from cocoa (2 tsp), sugar (10 tbsp), milk (10 tbsp) and butter (1 tbsp). Everything except the butter is mixed and boiled until thickened, and at the end butter is added and mixed.