Cake "Paul Robeson" with kefir

Who among us doesn’t like to immerse ourselves in childhood memories? In those days, everything seemed completely different to us: the music sounded different, the flowers smelled different, the sky was an incredible blue color, and everything around was bright and interesting. And of course, each of us remembers that same, unique taste of mother’s cakes and grandmother’s pies from childhood.

Surely, for many, “Paul Robeson” - a cake with a delicate chocolate sponge cake - will evoke just such memories. It was widely popular in the 80s and was often prepared by housewives to treat their family with something delicious. It must be said that many interpretations of this recipe have appeared since those times, and today it is difficult to say what “Paul Robeson” was originally like.

The cake is prepared with sour cream or kefir, and a variety of creams and fillings are used. But the main thing has remained unchanged - dessert remains loved and desired in any family today. Today we will focus on the two most common recipes - one will be classic, but the second we will cook with kefir.

Recipe with sour cream

It is believed that this is what the Paul Robeson cake was originally like. The classic recipe was originally based on sour cream, but later other options appeared. The situation is the same with icing: in some recipes the cake is covered with chocolate fondant, but in others it is recommended to use the same cream as for greasing the cakes and use sprinkles. The process of making cakes is the same, only some ingredients differ.

To make the Paul Robeson cake (classic recipe), you will need:

3 eggs;
condensed milk – 200 g;
sour cream – 200 g;
granulated sugar – 1 tbsp;
cocoa powder – 1 tbsp. l. with top;
wheat flour – 1.5 tbsp;
0.5 tsp. soda (quench) and a little vanillin.

For the cream we need:

condensed milk – 200 g;
soft butter – 200 g;
1-2 tsp. cocoa.

Step-by-step preparation

DOUGH :
Quench soda in kefir.
Combine sugar, egg, cocoa, stir well.
Mix these two masses together and add flour. The dough is ready, it turns out like liquid sour cream.
Bake in a springform pan, greased and sprinkled with flour, at 180 C for about 20 minutes.
CREAM:
Boil the milk (it is better to pour a little more than indicated in the recipe, in case it boils down a little). After boiling, you need to measure the quantity again.
Combine the yolks with sugar (1 tbsp) and vanilla sugar.
Pour this mixture carefully into the milk and cook over medium heat until slightly thickened (82 Cº) - about 5-7 minutes.
Cool the resulting mass while stirring.
Heat the egg whites and granulated sugar (60 g) to 45 Cº and beat until white (after removing from the stove).
Cream butter with 3 tbsp. l. Sahara.
Gradually add the yolk mixture, carefully add the whites and beat IMMEDIATELY, otherwise the cream will settle.
WE COLLECT:
The cakes come out even on top, but still cut off a thin cap from each and grind.
Soak each cake with syrup diluted with water, I used 50 ml. on the cake It is very convenient to do this with a syringe
Then we grease with cream, the top cake as well. Leave a little cream on the sides.
Place the cake in three layers and cover the top layer with cream and sprinkle with cap crumbs.
It looks very beautiful, but you can further decorate it if you wish.
Let it stand.
I wish everyone bon appetit!!!

This is such an incredibly tasty, appetizing and easy-to-prepare cake that I got. It took a little work to create the cream, but the cream can be replaced with whatever you like. Thanks to our chefs for the basic recipes. I have a 28 pan, so take into account that the cake turned out to be not small at all. For form 26, you can bake 2 cakes, and then cut them.

Kefir recipe

You can make a “Paul Robeson” cake with kefir if you don’t have sour cream in the house, but really want something tasty. Then the recipe will be like this:

kefir – 1 tbsp.;
wheat flour – 1.5 tbsp;
condensed milk – 200 g;
3 eggs;
softened butter – 200 g;
sugar – 1 tbsp;
0.5 tsp. quenched soda and cocoa powder - 1 tbsp. l.

Paul Robeson - a legend of the Soviet Union

Paul Robeson
Robeson's first concert in New York took place in 1925. The singer had a specific repertoire: compositions with a characteristic ethnic slant. In addition, Paul did not hide his hatred of the racist policies of the United States. Four years later, all concert hall doors were closed to black performers.

In 1934, Robeson visited the USSR. After the visit, the singer admitted that only in the Soviet Union did he feel like a full citizen. From that moment on, Paul openly demonstrated his commitment to communist ideas. This opened the way for him to the USSR, but greatly alarmed the US government.

America's intelligence services had an extensive file on the black singer. His work was closely followed. In 1952, Stalin presented Robeson with the state prize “For Strengthening Peace Between Nations.” Each concert of the singer was warmly received by the Soviet public. Fans showed their love in unconventional ways.

Writer Boris Polevoy and Paul Robeson

Let's start baking

It doesn’t take much time to prepare such a treat. For dessert, the Paul Robeson cake recipe is easy, and it can easily be mastered by a person not experienced in confectionery wisdom. First you need to bake the cakes. To do this, sift the flour and add cocoa powder to it. In a separate bowl, using a mixer, beat eggs and sugar, add condensed milk. When the sugar crystals dissolve, you can gradually add the mixture to the flour. Add the remaining ingredients and mix well.

Bake the cake in a pre-lined parchment pan for half an hour at 180 degrees. After removing from the mold, it should cool thoroughly. Now you need to divide the cake into 2-3 layers. If you cut with a knife, mark the location of the future cut with toothpicks, and only then divide into equal parts. It is convenient to use silk or dental floss for these purposes. This way all the cakes will turn out neat and of the same thickness. If the cake rises in the middle during baking, cut off the uneven top. It can be crushed into crumbs and used as a topping for decoration. Now you can start preparing the cream.

Video recipe

Prepare the cream and form the cake

Using a mixer, thoroughly beat the butter and condensed milk, add cocoa. Half of this cream will be used to generously lubricate the cakes. After the cake is formed, it should be covered with the remaining cream on the sides and top. If you want to diversify the dessert a little, you can decorate your “Paul Robeson” with chocolate glaze. The cake is covered with a thin layer of chocolate melted in a water bath with a little cream added. After the cake is ready, it needs to be put in a cool place for 2-3 hours so that it is better saturated with cream. The best option is to prepare dessert the night before the upcoming party. If the cake sits overnight in the refrigerator, the sponge cake will become even more tender and the taste will be simply excellent! Therefore, try to prepare such a treat in advance.

“Paul Robeson” is a cake that is perfect for a home tea party and will decorate any holiday table. Guests will certainly enjoy its delicate taste, and it will certainly be a favorite in your family. Who knows, maybe, many years later, it will be the one that your children will associate with the taste of childhood.

Bon appetit!

Cake Paul Robeson and stone in Abkhazia

At factories, to the music of Robeson, rallies were held in defense of Angela Davis, another favorite of the Soviet public. Robson's main hit is the song "16 tons". The composition has never been translated into Russian. However, lyrics were often set to the music of the song. For example, during the Cold War, Vladimir Vysotsky performed his own version of the song:

“My “phantom” is flying across the sky, And each bomb contains 16 tons, 16 tons is dangerous cargo, And we are flying to bomb the Union.”

"Paul Robeson's Stone" in Abkhazia is another strange expression of love from Soviet fans. It is believed that a black performer once gave a small concert on the way to Lake Ritsa. Instead of a stage, the artist used a boulder, which was named after him.

PREPARATION OF THE CAKE

Before kneading the dough, turn on the oven to preheat to 180 degrees. Prepare a springform pan with a diameter of 18-20 cm. To make it easier to remove the biscuit, line the bottom and sides with oiled parchment - I always make the sides high, with a margin. You also need to melt the butter so that it has time to cool to room temperature.

I sifted the cocoa powder and flour into a bowl. Added 1 level teaspoon of baking soda. Mix thoroughly so that all dry ingredients are distributed evenly.

In another larger bowl, beat the eggs with sugar and salt. It is most convenient to work with a mixer at high speed. After 5-7 minutes, a fluffy foam should form, and all sugar grains should completely dissolve. As soon as a whisk mark remains on the surface of the whipped mass, beating can be stopped. At the end, I poured melted butter and cooled to room temperature into the fluffy mass. I beat for another 15-20 seconds, but at low speed.

Next, I poured in kefir and beat with a mixer for just a few seconds. You can simply mix with a spoon without whisking.

In small portions, 2-3 spoons each, I added the dry mixture - manually, stirring with a spatula. The dough should be thick, shiny and homogeneous, without lumps, slightly thicker in consistency than for pancakes.

I poured the biscuit dough into the mold, leveled it with a spatula and put it in the oven, preheated to 180 degrees (medium level).

I baked a chocolate sponge cake with kefir for about 1 hour. Check the readiness with a torch - if it is dry, without sticking dough, then the biscuit is ready. Don’t worry, if it rises like a dome, the top layer will still be removed and crushed into crumbs, which will be used to sprinkle the cake.

I cooled the biscuit (preferably on a wire rack so that the bottom does not get damp), and then cut it lengthwise into 4 layers. It is most convenient to trim along the edges with a bread knife and then cut with a thread. Grind the top dome cake into crumbs using a blender.

To prepare the cream you will need: full-fat sour cream (it is advisable to hang it in gauze to drain off excess liquid), powdered sugar, walnuts and vanillin. I dried the peeled nuts in a dry frying pan and crushed them into coarse crumbs in the pulse mode of the blender (you can chop them by hand). In a deep bowl, combine sour cream, powdered sugar and vanillin on the tip of a knife, beat with a mixer at medium speed for 5-6 minutes, until fluffy and increased in volume. As soon as the whisk begins to leave a texture, stop whipping, otherwise there is a risk that you will beat the sour cream into butter. I added nuts to the sour cream, carefully mixed with a spatula and put it in the refrigerator for 30 minutes - during this time it will thicken and it will be easier to coat the cakes.

All that remains is to assemble the Paul Robeson cake. Since the cream is sour cream, there is no need to further soak the cakes. I coated all 3 cake layers with cream, and also covered the sides and top of the cake with cream. If the sour cream is not too thick, then don’t worry, it will harden over time and perfectly soak all the cakes. Just pour a thick layer on each cake and do not press the cakes down, let the cream slowly flow down the edges under the weight of the cakes.

I spread the remaining cream on top, coated the sides and sprinkled with chocolate chips. I put the dessert in the refrigerator for 3 hours (you can keep it longer, then it will soak in even better).

Read online “100 cake recipes” by the author Collection of recipes – RuLit – Page 7

2 eggs; 1/2 can of sir. milk; 200 g margarine; 0.5 tsp soda quenched in vinegar; 1 tbsp. flour, as much as possible. Stir and bake for 40-50 minutes. Divide into 3 parts.

CREAM: 0.5 cans. milk; 0.5 l. cocoa; 200 g butter.

71. "LIDA"

DOUGH: beat 4 eggs with 1 tbsp. sugar until foamy + 1 tbsp. flour, 0.5 tsp. soda quenched in vinegar. Stir until the dough is liquid. Bake 3 cakes.

CREAM: 1 tbsp. sour cream; 0.5 tbsp. Sahara; a little nut.

72. "Gourmand"

DOUGH: 2 tbsp. honey; 1 tsp soda; 1 tbsp. Sahara; 0.5 tbsp. melted sl. oils; 2 eggs; 2.5 tbsp. flour.

CREAM: 400 g sour cream; 1 tbsp. beat sugar. Melt honey + baking soda and when the foam rises, remove from heat. Gradually add sugar, butter, eggs, flour, divide the dough into 4 parts, and form cakes on oiled tracing paper.

73. "GRILLAGE"

3 eggs (yolks); 200 g butter; 100 g sugar; 0.5 tsp soda; 1 tbsp. gr. nut; 300 g flour; 1 can of condensed milk. Grind eggs with sugar and soda + butter + nuts + flour, mix, divide into 3 parts, bake.

CREAM: boil condensed milk for 1.5 hours.

74. "INDIANA"

6 eggs; 150 g sugar; 100 g flour; vanilla; butter for greasing the mold, 250 g whipped cream; chocolate glaze. Bake over medium heat, when cool, cut horizontally in half with a sharp knife, make a deep well in both halves, fill with whipped cream and fold together, cover with chocolate glaze.

75. "NUT"

CAKES: 3 eggs; 3 tbsp. Sahara; 3 tbsp. sunflower oil; 1/2 spoon of honey; flour - dough, like dumplings.

CREAM: 0.5 liters of milk + 250 g of sugar, bring to a boil, add 80 g of nuts minced through a meat grinder, cool and add 300 g of butter.

76. "HOLIDAY"

Grind the yolks of 6 eggs and tbsp until white. sugar, add vanillin, 1.5 tbsp. sour cream and 2.5 tbsp. flour. Stir, beat 6 whites into a strong foam, gradually adding 3 tsp. sugar so that the whites do not settle. Carefully place the whipped whites into the prepared mixture and mix from top to bottom. Grease a mold sprinkled with breadcrumbs and bake for 20-25 minutes in a low-heat oven. Place the finished cake on a plate and sprinkle with sugar. powder, you can fill it with fondant.

Fudge: boil 1/2 tbsp. milk, add tbsp. sugar, add vanillin and cook a little. The fudge is ready when a drop of boiling fudge dropped into a glass of cold water settles to the bottom in the form of a cake. Add tsp to the hot mixture. sl. oil and, stirring, pour over the cooled cake. Decorate the cake with candied fruits, jam berries, and nuts.

77. "PAUL ROBSON"

2 eggs; 3/4 cup sugar; 1 tbsp. candied honey; 1/2 tsp. soda slaked in vinegar; 3 tbsp. flour.

Eggs + sugar - grind + honey, flour, soda. Knead the dough, keep the dough in the cold for 12-24 hours, divide into 4 layers, bake until golden brown. Layer the finished cakes with cream.

CREAM: 400 g sour cream; 150 g sugar + nuts. Keep the cake in the cold.

78. "LADY FINGERS"

On fire 1.5 tbsp. water + 150 g. sl. oil and, when it boils, add 1.5 tbsp. flour, stirring. Cool the dough, beat 6 eggs one at a time. Place the choux pastry on a baking sheet, greased with oil, with small oblong sausages.

CREAM: 2 tbsp. cold sour cream + 1 tbsp. granulated sugar. Dip the baked fingers into the cream and place them on a plate in a woodpile, sprinkle with cocoa or grated chocolate on top.

79. “FROM COOKIES”

3 eggs; 1 tbsp. Sahara; 14 pcs. cookies; 0.5 tsp vanilla sugar; 1 tsp breaded crackers; 3/4 tbsp. crushed nuts Beat the whites + sugar (well), finely chop and crush the cookies, mix with nuts. Place everything in egg whites + vanilla sugar. Mix well, place the dough in a frying pan, greased with oil and sprinkled with breadcrumbs. Place in a preheated oven, bake for 45 minutes at t=180-200, cool and decorate with cream, before serving, place in the refrigerator for 2 hours or more.

80. "FROM HERCULES"

Grind the eggs with softened margarine, sugar, vanillin, a pinch of salt, 2 tbsp. oven-dried rolled oats. Place the mixture in a frying pan covered with oiled paper and bake at t=200 C. Serve cooled with cream or milk.

NEEDED: 2 eggs; 100 g margarine; 1 tbsp. Sahara; vanillin; salt; 2 tbsp. "Hercules".

81. “SEVENTY CUP”

The peculiarity of the recipe for this cake is that the products are measured not in grams, but in glasses.

1 tbsp. beat eggs with 1 tbsp. Sahara. Add 1 tbsp. margarine, 1 tbsp. sour cream and 0.5 tsp. soda Then add 1 tbsp. flour, 1 tbsp. dry milk and 1 tbsp. starch. Mix everything thoroughly, place in a pan greased and sprinkled with breadcrumbs, and bake at medium temperature. Any cream can be used.

82. "WINTER"

500 g. sour cream; 500 g sugar; 1 tsp soda; 3 tbsp. flour. Divide the dough into 3 parts and bake.

CREAM: Boil 0.5 liters of milk and 0.5 kg of sugar until light brown. Remove from heat, add 300 g of plums. oils

83. "GENTLE"

2 tbsp. sour cream; 1.5 tbsp. Sahara; 2 eggs; 3 tbsp. vodka; 3 tbsp. starch; 1.5 tsp. soda, quenched with vinegar, flour, as for pancakes. One half with cocoa. Bake 4 cakes, coat with cream.

CREAM: 2 tbsp. mix flour with 125 g of milk, boil, mix everything with 100 g of sugar, beat everything, add 1 spoon of cognac or vodka, boil everything.

84. “FIRST GRADER”

100 g margarine; 1 can of condensed milk; 1 tbsp. flour; 2 eggs; 2/3 or 1/2 tsp. soda; 1 tsp vinegar. Knead the dough, bake into thin cakes, then soak the finished cakes in cream.

CREAM: beat 0.5 tbsp. sugar, 0.5 tbsp. sour cream until smooth, brush top layer with glaze.

GLAZE: cook on fire so that the mixture does not boil. 50 g margarine; 0.5 tbsp. flour; 5 tbsp. sugar (sugar should disperse); 2 tbsp. milk (sour cream); 1 tbsp. cocoa. Decorate the top.

85. "CAKE"

2 jars of mayonnaise; 4 eggs; 10 spoons of sugar; 10 tablespoons of flour; a little bit of salt and soda. Mix everything and bake.

86. "TWISTED"

Melt 200 g margarine, add 2 eggs, 1 tbsp. sugar, 1 tsp. soda, flour. Knead thickly and pass through a meat grinder. Place 1/2 of the dough, spread with jam - preferably twisted currants - and cover with a second layer of dough.