Spartak is not only a legendary football club, but also a delicious dessert. Spartak cake at home - classic step-by-step recipe Spartak cake is the best and most delicious

Spartak cake is an exquisite combination of sour cream with delicate honey cakes and dark chocolate. The recipe for this delicacy is passed down through generations and is supplemented with new ingredients. Some housewives are not against starting experiments and introducing innovations into a familiar dessert, while others prefer the classic version in its original form.

Sweet and incredibly tasty Spartak cake is very easy to prepare. Any housewife can create it, because a simple recipe does not require any special skills as a pastry chef.

Ingredients for the crust:

• premium wheat flour – 450 g;
• milk 3.2% – 90 ml;
• beet sugar – 1 cup;
• butter – 100 g;
• chicken egg – 2 pcs.;
• cocoa powder – 4 tbsp;
• natural honey – 2 tbsp;
• baking soda – 1.5 tsp.

Ingredients for cream:

• milk 3.2% – 400 ml;
• butter – 250 g;
• chicken egg – 2 pcs.;
• pudding – 1 package or starch – 40 g;
• granulated sugar – 200 g;
• vanilla sugar – 10 g.

Ingredients for glaze:

• beet sugar – 100 g;
• milk 3.2% – 75 ml;
• cocoa powder – 30 g;
• butter – 50 g.

Preparation:

Set the oven temperature to 180 degrees and leave to warm up.

Sift half the flour and cocoa into a separate container. Then mix with a whisk so that the bulk products are additionally saturated with oxygen.

Grind the eggs with sugar until smooth in a circular motion from the edges to the bottom of the bowl. Add milk, natural thick honey and softened butter. Mix all ingredients well with a whisk.

Place the pan over moderate heat and bring until hot until all the fatty bits of butter melt and the sugar crystals dissolve. Don't forget to stir with a whisk. Add soda to the fat mixture and mix quickly. The contents will begin to foam and increase significantly in volume. Continue stirring over low heat for another 2 minutes.

Remove from heat and let cool for 5 minutes. Then pour in small portions into the bulk products and knead the dough with a spoon or spatula. Transfer it to a work surface previously sprinkled with flour. Knead the dough, gradually introducing the remaining flour. The finished dough will resemble plasticine; it will be soft, elastic and slightly sticky.

Roll out into a rope and cut into 8-9 equal parts. Roll them into smooth balls, place them on a large plate and cover with cling film. In this case, the dough will not weather and dry out.

Pour boiling water into a large saucepan and place the dough on top to warm it up. It's much easier to work with honey balls if they stay warm. Roll out the first ball on a silicone mat or parchment paper.

We apply a mold 24 or more centimeters in diameter to the layer and cut the dough in a circle with a regular knife. Leave the rest and bake separately. Later we will make crumbs out of them for decoration.

We make holes all over the dough using a regular fork so that it bakes faster. Bake the crust for the Spartak cake in a preheated oven for 5-7 minutes.

We bake the rest of the cakes in the same way. Place them on top of each other and leave to cool at room temperature. Then place the dough scraps on a baking sheet and bake.

Preparation of cream:

Pour the pudding into a separate non-stick container. Add both types of sugar, eggs and grind until smooth. Pour in warm milk in a thin stream and mix well with a whisk until all the ingredients transform into a white liquid.

Place the pan over moderate heat and cook the cream until it thickens. Mix vigorously with a whisk along the bottom and edges of the dish to avoid burning and the formation of lumps.

When the cream begins to boil, remove it from the stove and transfer it to a glass bowl. If lumps do form, you can beat the resulting mixture for 1-2 minutes using a mixer or blender.

Cover it with cling film so that it lies directly on the surface of the cream. This will help avoid chapping. Leave to cool to room temperature.

Beat soft butter until white and fluffy for 6 minutes. Add the cooled custard to it. We do this in several stages, a couple of tablespoons at a time. At the same time, we do not stop the beating process. When the mass becomes homogeneous, turn off the mixer and leave the cream to infuse.

Spartak cake is made from delicious custard, and the classic recipe involves using starch in the same amount as the pudding from the package. But using store-bought powder makes the cream tastier. Each housewife decides for herself which ingredient to choose.

Preparing chocolate glaze:

1. Pour sugar and cocoa sifted through a fine sieve into a clean saucepan. Add milk and mix well with a whisk.
2. Place on low heat and cook until thickened. It is important to constantly stir the glaze with a whisk to avoid burning of the chocolate mass. When it boils, keep it on the stove for another 5 minutes, stirring constantly. Then remove from heat.
3. Cut the butter into squares. Add to hot fudge and mix until smooth. Then set aside and leave to cool.

Cake decoration:

Grease the dish on which the Spartak chocolate cake will be placed with a small amount of cream. Place the crust on top. This little confectionery trick is needed to ensure that the cake remains stable on the plate. Grease the first cake with the prepared cream and cover with the second. So we assemble the entire Spartak cake according to a simple and unpretentious recipe.

Use a flat pastry spoon to smooth out the edges, making the sides smooth. Pour chocolate glaze onto the top of the cake and carefully distribute it, leveling the surface. Grind the cake scraps into fine crumbs using a rolling pin on a kitchen board or work surface. Sprinkle the sides of the cake with it.

Decorate the glazed edges to give the cake a presentable look. We leave the finished treat for 3-4 hours at room temperature so that the cakes have time to soak in the cream and become incredibly tender. Then we place it in the refrigerator and leave it overnight. Then the cream will harden and the cut of the finished product will be more accurate.

Spartak cake is often decorated with chocolate icing ornaments using a pastry bag with a thin nozzle. If desired, they can be decorated with any favorite fruits, berries or even nuts.

Spartak cake with sour cream custard

The recipe for Spartak cake with a different version of cream differs only in the internal filling. We bake the cakes for it in the same way as for the classic one.

Ingredients for cream:

• sour cream 20-25% fat – 350 g;
• butter 82.5% fat content – ​​200 g;
• cane sugar – 130 g;
• chicken egg – 1 pc.;
• starch (potato or corn) – 20 g;
• vanilla sugar – 10 g.

Preparation:

1. Add all ingredients to the pan except oil. Mix with a whisk.
2. Place the cream in a steam bath. Boil the mixture until thickened, stirring constantly.
3. Remove from heat when the whisk begins to leave a lasting mark.
4. Transfer it to a glass bowl and cool completely.
5. Using a mixer, beat the soft butter, cut into pieces for convenience. Gradually add cream to the mixture, continuing to mix at minimum speed.
6. We lay out and grease the cakes in the same way as in the classic recipe.

The Spartak cake recipe is easy to prepare at home, even if you are trying to bake for the first time in your life. The main thing is to follow the step-by-step recipe with photos and perform all the steps step by step. When working with ready-made dough, you must not forget about heating it. Otherwise, it will harden and it will be impossible to roll it out.

If desired, the cakes can be made not round, but of any other geometric shape. An important rule in preparing a simple and incredibly tasty delicacy is to let it brew well so that the cream is well soaked. Then the cake will be deliciously tender and will melt in your mouth.

The Spartak cake resembles a honey cake. Both desserts are prepared using similar technologies. The highlight of Spartak is the chocolate cakes, which make the dessert special.

We offer to make the most popular version of the Spartak chocolate cake. To get the perfect taste, be sure to soak the treat in the refrigerator, leaving it for 13 hours.

You will need:

• 430 g flour;
• 2 eggs;
• 185 g sugar (for cream);
• 2 yolks;
• 750 ml milk;
• 115 g sugar;
• 1.5 teaspoons of soda;
• 80 g spread;
• 25 g cocoa;
• 75 g flour (for cream);
• 65 ml honey.

How to cook:

1. Melt the spread. Pour in honey and sprinkle with sugar. Heat until the sugar crystals dissolve. Enter baking soda. The mass will turn white.
2. Sprinkle with cocoa. Pour in the eggs. Stir immediately, otherwise the white will curdle. Add flour. Knead.
3. Roll 6 balls. Freeze. After half an hour, roll out and bake the cakes one by one. Oven mode 180 degrees.
4. Pour the yolks into the milk. Whisk. Add sugar. Add flour. Whisk. Put it on fire. Boil it. You will need a thick mass.
5. Cool the cakes. Apply cream. Trim the edges. Chop the trimmed parts and sprinkle on the delicacy.

How to make with cream

In the proposed variation, you will learn how to bake a Spartak cake so that it turns out soft and tender.

You will need:

• 1.5 teaspoons of slaked soda;
• 2 eggs;
• 310 g flour;
• 210 ml cream (10%);
• 1 can of condensed milk;
• 50 g honey;
• 100 g spread;
• 400 ml sour cream;
• 180 g brown sugar;
• 50 g cocoa.

How to cook:

1. Melt the spread, but do not boil. Pour in honey. Add sugar. Stir.
2. Pour in the eggs. Stir. Add baking soda.
3. Pour in the cream. Add cocoa, then flour. Knead. Hide it in the refrigerator.
4. Pour condensed milk into sour cream and whisk.
5. Roll out 8 layers. Bake in the oven (185 degrees). Refrigerate. Coat with sour cream mixture.

With sour cream

It's best to make your own birthday cake. Instead of spread, you can use margarine or butter.

You will need:

• 2 eggs;
• 180 g powdered sugar;
• 120 g spread;
• 620 g flour;
• 210 g sugar;
• 5 tbsp. spoons of cocoa;
• 1.5 teaspoons of soda;
• 750 ml sour cream;
• 2 tbsp. spoons of honey.

How to cook:

1. Pour sugar into honey and add spread. Place the container in a water bath. Warm it up. Pour in the eggs and stir instantly. Pour in baking soda. Boil while stirring for 6 minutes. Do not allow it to boil.
2. Cover with flour. Enter cocoa. Knead. Wrap in a bag and send to cool.
3. Cut the workpiece into 9 parts. Roll out and bake in the oven (190 degrees).
4. Fill the powder with sour cream. Stir.
5. Spread the cooled cakes with sour cream.

Cake "Spartak" with ice cream

An amazingly delicious cake that will captivate everyone from the first spoon.

You will need:

• 1.5 teaspoons of soda;
• 110 g spread;
• 180 g sugar;
• 3 tbsp. spoons of honey;
• 320 g flour;
• 4 tbsp. spoons of cocoa;
• 2 eggs.

For cream:

• 4 yolks;
• chocolate;
• 170 g sugar;
• vanillin;
• 560 ml milk;
• 55 g butter;
• 420 ml cream;
• 2 tbsp. spoons of starch.

How to cook:

1. Boil sugar with honey. Pour in the eggs and add the spread. Stirring constantly, cook for 7 minutes. Pour in baking soda. Add flour and knead. Refrigerate.
2. Pour granulated sugar into the yolks. Add starch. Whisk. Pour in the milk. Cook it. The cream will be thick. Add oil. Stir. Cool.
3. Whip the cream. Use only high fat content. Fold into cream. Sprinkle with vanilla. Stir.
4. Roll out 8 circles. Bake at 175 degrees. Refrigerate.
5. Soak each piece with the creamy mixture. Decorate with melted chocolate.

No added honey

You can make Spartak cake without honey.

You will need:

• 7 tbsp. spoons of milk;
• 190 g powdered sugar;
• 1 egg;
• 1 teaspoon of soda;
• 400 g flour;
• 250 g sugar;
• 450 ml sour cream;
• 45 g cocoa;
• 50 g butter.

How to cook:

1. Warm up the milk. Add butter and sugar. Boil it. Pour in the egg. Cook while stirring for a minute. Pour in baking soda. Cook for 4 minutes.
2. Add cocoa. Add flour. Knead. Refrigerate.
3. Roll out 4 layers. Place on a baking sheet. Bake in the oven (180 degrees).
4. Pour powder into sour cream. Stir. Grease the cakes.

With caramel cream and bananas

The delicate caramel flavor of the filling goes perfectly with the banana pulp. The dessert will delight you with its tenderness and perfect impregnation.

You will need:

• 1 egg;
• flour;
• 2 tbsp. spoons of honey;
• 7 tbsp. spoons of milk;
• 50 g spread;
• 2 teaspoons cocoa;
• 1 teaspoon of soda;
• 210 g granulated sugar.

For cream:

• 240 ml milk;
• 2 eggs;
• a stick of butter;
• 5 bananas;
• 85 g flour;
• 1 can of boiled condensed milk.

How to cook:

1. Warm up the spread. Pour in the milk. Add honey. Sweeten it. Place the egg. Cook while stirring for 3 minutes. Pour in baking soda. Cook for 3 minutes. Add cocoa. Stir. Add flour gradually. The mass should be dense. Keep in the refrigerator for an hour. Roll out 8 circles. Bake in the oven (180 degrees).
2. Beat the eggs. Add sugar. Stir. Add flour. Stir. Pour in the milk. Boil it. Place condensed milk. Boil for 3 minutes. Cool. Beat in butter. Slice the bananas.
3. Spread the cream over the baked circle. Arrange banana slices. Cover with the second cake layer. Repeat until you run out of food.

Cake "Spartak" with a layer of condensed milk

Treat yourself to a velvety and delicate-tasting dessert.

You will need:

• 1 teaspoon of soda;
• 600 g flour;
• 2 cans of boiled condensed milk;
• 120 g spread;
• 45 g cocoa;
• 3 tbsp. spoons of honey;
• 250 g butter;
• 210 g sugar;
• 2 eggs.

How to cook:

1. Pour granulated sugar into the honey and add the spread. Warm it up. Pour in the eggs. Cook for a couple of minutes. Pour in baking soda. Warm up for 5 minutes. The fire should be the smallest.
2. Add flour. Add cocoa. Knead. Keep in the cold for an hour and a half. Roll out and bake 8 cakes in the oven (185 degrees).
3. Beat the butter. Gradually add condensed milk. Whisk.
4. Soak the cakes. Trim the edges. Decorate with scraps.

With custard

If your friends are fond of football, please them with a cake for a Spartak fan.

You will need:

• 100 g spread;
• 1.5 teaspoons of soda;
• 525 g flour;
• 2 tbsp. spoons of flour (in cream);
• 230 ml condensed milk;
• 160 g sugar;
• 2 tbsp. spoons of honey;
• 230 g butter (in cream);
• 2 eggs;
• 130 ml milk;
• 1 egg;
• 60 g cocoa.

How to cook:

1. Warm up the spread. Pour honey and sprinkle with sugar. Boil it. When the products are completely dissolved, pour in the eggs. Pour in baking soda. Cook until the mass settles.
2. Pour in cocoa, followed by flour. Knead.
3. Roll out the dough into 8 circles. Bake in the oven (180 degrees).
4. Pour condensed milk and eggs into the milk. Stir. Add flour. Whisk. Boil it. When the mass becomes thick enough, add the oil. Beat. Cool. Grease the cakes.

Soft, tender, melt-in-your-mouth cake, what could be better. The combination of chocolate and honey cakes with butter, sour cream and custard can be considered very successful. Having tried such a cake at least once in your life, you will be surprised that you have never tried anything more delicious and appetizing. Unfortunately, confectioners are silent about how the name of the cake, Spartak, came about. However, this dessert was previously called Symphony. The advantage of such a legendary cake is that it looks complicated, but is incredibly simple and quick to prepare, so it’s worth taking note of the step-by-step recipe.

Beneficial properties of honey dessert

Oddly enough, you can eat Spartak cake without any fear, since it is not only tasty, but also healthy. If you know how to make Spartak, Napoleon, and Honey cakes, then you are lucky, because at any time you can pamper your household with delicious homemade cakes.

It’s interesting that from chocolate-honey dough you can make not only a classic cake, but also Spartak cupcakes and Spartak cake. Believe me, the preparation of such desserts is very simple, since the serving of the dessert simply changes, this applies to the cake. In this case, the cake is pre-cut into portioned pieces, which can be rolled in coconut flakes, and then served. As for cupcakes, the cooking technology changes a little. To do this, you will need special molds; place a small ball in them; you should pinch it off from the dough. Then it is baked in the oven, cooled, and the top is decorated with the same cream as for the cake. Classic custard can be replaced by preparing the most delicate creamy cream - Ice Cream.

As for the benefits, this does not mean that you need to eat the cake three times a day instead of the main dish. However, lovers of home-baked goods and other sweet tooths can sleep peacefully, because Spartak is a valuable supplier of essential carbohydrates. Considering that the proposed recipe with photo involves a combination of high-quality honey and cocoa powder, the finished dessert is a valuable remedy for depression. Interestingly, it can even strengthen the immune system. Regarding the calorie content of 100 grams of chocolate-honey cake, it is equal to 390 kilocalories. As you can see, the nutritional value of the presented dessert is within the normal range.

Step by step chocolate cake recipe

Preparing such a delicacy is as easy as shelling pears, just take a good and reliable recipe. As for the Spartak cake itself, the recipe offers a unique combination of high-quality cocoa and natural honey, preferably flower honey. Thanks to the combination of such ingredients, it is possible to achieve a beautiful appearance, rich and delicate chocolate taste. If we evaluate the complexity of preparing a cake and cream, then Spartak can be placed in the category of medium complexity. It is advisable to reserve time for preparation; you will need at least three hours, but the lice are worth the effort, believe me.

Advice! Before serving, the Spartak cake should stand overnight in the refrigerator, so it will soak in much better.

Ingredients for the dough:

• sugar – 200 grams;
• cocoa – 3-4 tablespoons;
• egg - 1 piece;
• honey – 3 tablespoons;
• milk – 6 tablespoons;
• flour - 3 cups;
• butter – at least 100 gmm;
• baking soda – 1 teaspoon;
• vanilla sugar – 5-7 grams.

Step-by-step preparation of cakes:

1. The dough for Spartak chocolate cake must be made only in a steam bath. Pour water into a large saucepan and bring to a boil. In a small saucepan, mix honey and sugar, beat in the egg, and mix thoroughly. Then add a piece of soft butter and stir until smooth.
2. Lastly, pour in the milk, mix and place in a steam bath. Steam cooking time is at least fifteen minutes. It is very important that the sugar is completely dissolved. Remember to stir the mixture constantly, otherwise it may burn.
3. The finished honey mass should be poured into a deep bowl.
4. In a separate container, mix the dry ingredients of the recipe: soda, flour, cocoa and vanilla sugar. Then pour into the liquid part. Everything is done very carefully, knead the elastic dough. If it is too difficult to stir, you can pour in ½ cup of vegetable oil.
5. As a result, you should end up with a bun of elastic dough, which should be divided into ten or better than twelve cake layers.
6. Roll the dough on a baking sheet, but first grease it with any oil. To give the desired shape, place a pan lid on the dough layer or use a ready-made mold, then cut off the excess with a sharp knife.
7. Preheat the oven to 180 degrees. Bake each cake for five to seven minutes. At this time, you can have time to prepare the cream.

Often, cakes and pastries called Spartak are prepared with custard. However, many modern housewives prefer to make sour cream to make the dessert lighter.

The easiest custard cake recipe

The traditional chocolate and honey cake Spartak is usually coated with custard. Exactly the same cream can be used for different desserts, but most often the legendary Napoleon cake is prepared with it.

Ingredients:

• sugar – 1.5 cups;
• butter – about 300 grams;
• milk – 500 milliliters;
• flour – 2 tablespoons;
• eggs – 2 pcs.

Cooking technology:

1. Sift the flour using a sieve, combine with eggs and sugar. Mix thoroughly to avoid lumps.
2. The finished mixture must be poured into a saucepan with milk, and then sent to a steam bath.
3. The death is kneaded for fifteen minutes. Then you can add soft butter.
4. Beat the cream with a mixer at minimum speed.

The resulting custard must be generously greased with each chocolate-honey cake, assembling a pyramid. Don't forget to coat the edges, otherwise they will remain too dry. As for the surface, it can be decorated with grated chocolate, chopped nuts, or filled with chocolate glaze.

Recipe for airy sour cream and glaze

Despite the fact that sour cream for Spartak is incredibly popular, custard still remains the traditional option.

Ingredients for cream:

• powdered sugar – 200 grams;
• fat sour cream – 750 grams.

Making air cream is extremely simple. To do this, just mix the marked ingredients, then use a blender or mixer to beat into a fluffy foam. The cream is ready. Assembling the cake occurs in the same way as in the previous version of the custard. The top of the cake will be filled with real chocolate frosting.

Ingredients for glaze:

• cocoa – 2 tablespoons;
• sugar – 4 tablespoons;
• butter – 30 grams;
• water – 6 tablespoons.

To prepare the chocolate glaze, you need to mix all the ingredients. Please note that the water used is hot. The finished cake is covered with chocolate mass, which must harden.

The cake can be decorated with nuts, coconut or powdered sugar. The cream should be thick, but not liquid. Bon appetit everyone!

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

However, there is no need to fall into despair ahead of time, you just need to purchase the necessary products and read the recipe for making this cake. I am sure that if you set a goal and also watch the video, you will be able to bake a cake at home no worse than an experienced chef.

The step-by-step recipe for Spartak cake is described in detail in this article, so pay attention and write it down.

2 eggs; 4 tbsp. spoons of cocoa powder; half a stick of butter; 550 g flour; 250 g sugar; 2 tbsp. spoons 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 prevent you from making serious mistakes. The main thing you should strive for is to end up with a delicious and beautiful cake (as in the photo).

1. When kneading the dough, do not try to make it too stiff. Flour must be added in small portions and monitor the consistency. The main criterion is the lack of sticking to the rolling pin and hands.
2. While rolling out the dough, dust the work surface and rolling pin with flour.
3. The dough will stick much less if you chill it before rolling it out.
4. Make the custard with butter, which must first be softened.
5. Grease the cake with thick cream (as in the video), otherwise it will flow down the sides. This must be avoided.

You will make the layer from:

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

As you can see, each component of the cake contains cocoa powder, so you are guaranteed a chocolate taste.

Cake preparation, detailed description:

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

Once you have a stack of eight cake layers, start preparing the layer:

1. Grind the sugar with the yolks.
2. Add white flour and vanilla sugar.
3. Heat the milk and pour it into the egg mixture while whisking.
4. Place the dishes over low heat and, stirring, bring the mixture to the boiling point. Leave the mixture on the stove for a couple more minutes until it thickens.
5. After cooling, add soft butter to the cream and beat with a mixer.

Forms the cake on a rectangular tray (as in the photo):

1. Place the cakes on top of each other, spreading with cream.
2. Leave the top cake clean, place a board on it and press down with pressure.
3. Place the cake in a cool place for two hours and let it soak.
4. 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.
5. Pour over the top and sides of the cake, smooth out any ridges and cool again.
6. Spartak is almost ready, all you have to do is 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 when we are on a diet.

You can check out the recipe and video below:

• Beat 750 g of full-fat (at least 20%) sour cream with granulated sugar, add vanilla.
• Grease the cake when the cakes have cooled completely, otherwise the cream will flow.

Recipe for cream for Spartak cake with milk

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

Recipe for making a layer with video:

1. Separate the yolks from the whites and grind until white with a third of the sugar.
2. Add flour, vanilla and rub thoroughly again. There should be no lumps in the mixture (look at the photo).
3. Pour in the milk in a stream, whisking the mixture.
4. Once the mass has become completely homogeneous, put it on low heat and stir until it boils.
5. Cook the cream for a few minutes, it will definitely thicken.
6. 2/3 of sugar, that is, beat the rest with softened butter and combine with the cooled milk mass.
7. Beat until fluffy and use to coat the cakes.
8. Pour glaze over the cake (watch the video tutorial) and decorate with edible mother-of-pearl beads with a silver tint. On a brown background they will look simply amazing.

If you liked the recipe, following which you can make a delicious and delicate chocolate cake, watch the video and get to work. 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 Spartak will grace the table. The 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 delight your family with delicious baked goods more often. On the pages of my website you will find many interesting recipes.

Secrets of Spartak and typical mistakes when cooking

This dessert is not a “quick” one. 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. Calorie content of a 100-gram serving is 383 kcal. But honey contains many useful substances, and cocoa stimulates the production of joy hormones. Endorphins combined with the pleasure of a delicate taste will make an anniversary, birthday, or 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 out:

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

Step-by-step recipe for Spartak cake

Preparation may take from one and a half to three hours - it depends on experience. Take your time the first time, do everything carefully and take your time. Once you get the hang of the operations, things will become more fun without sacrificing quality.

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

Ingredients for cakes, cream and glaze:

• Fine wheat flour (extra or premium grade) - 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 it at room temperature. Now smile - a delicious cake can only be baked in a good mood, and let's start preparing the Spartak cake at home.

Cakes

1. Sift 400 g of flour into a large bowl, add 4 tablespoons of cocoa powder and a teaspoon of baking powder. Mix.
2. Heat a pan of water for a steam bath.
3. In a smaller saucepan, mix 4 tablespoons of honey, 150 g of sugar and 100 g of butter. Place in a steam bath and stir until smooth.
4. Break 2 eggs and beat them a little with a whisk. Pour the eggs into the mixture in a thin stream, stirring.
5. Add baking powder. Cook for 10 minutes, stirring continuously.
6. Remove and let cool slightly, 2-3 minutes is enough.
7. Add the contents of this saucepan to the bowl with flour and cocoa, stir vigorously with a spoon. The dough will seem runny, but there is no need to add flour. As it cools, the mass will thicken and become elastic.
8. We begin to knead the dough with our hands until it acquires a uniform color and stops sticking to our hands.
9. Roll the sausage and cut it into eight equal parts. Place them on a plate, cover with cling film or a plastic bag and leave for 15 minutes at room temperature. After this, place it in the refrigerator for 15 minutes.
10. Preheat the oven to 180 o C.
11. Take the dough out of the refrigerator and roll out the first portion to 2mm thickness. We try not to add flour and roll out the cake on parchment so that you don’t have to shift it. If you're not sure how it will turn out, sprinkle a little flour on your kitchen counter and rolling pin. Aim to give the cake a shape close to the future configuration of the cake.
12. Place the dough on baking paper on a baking sheet, prick the surface with a fork and place in the oven.
13. Bake for no longer than 6-8 minutes. At this time, we will prepare the next portion.
14. Remove the crust from the oven and immediately cut to shape. To do this, we use a pan lid, a baking dish, a square or rectangular piece of cardboard.
15. We fold the scraps separately - we will use them to make crumbs for decorating the cake.
16. We bake the cakes, being careful not to burn them, cut them while they are hot and do not stack them so that they do not stick together.

Cream

1. 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.
2. Place in a water bath and cook until thickened. Stir the cream constantly so that it does not burn.
3. The cream will be ready when you can draw a line on the surface with a whisk.
4. Remove from heat and let the mixture cool. Stir occasionally so that the surface does not become covered with a film.
5. Using a mixer, beat 200 g of softened butter until fluffy.
6. Continuing to beat, add the cooled cream to the butter, a tablespoon at a time. The result should be an airy and fairly thick mass.

Glaze

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

Assembling the cake

1. Spread the cooled cake layers and sides of the cake with cold cream. We leave only the top surface without cream.
2. Carefully pour the glaze over the top of the cake and level it with a silicone spatula or a wide knife.
3. Grind the cake scraps in a blender or mash them with a rolling pin in a bag. Sprinkle the sides of the cake.
4. Place the Spartak cake in the refrigerator for 8-10 hours so that the cakes are evenly soaked.

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, but everything will work out if you follow the recipe and sequence of actions. The Spartak cake, the step-by-step recipe for which I offer you, has delighted even the most spoiled sweet tooth many times. The finished cake will be tender; it is impossible to resist the taste of chocolate and the aroma of vanilla.