This cake is loved by many sweet teeth, but only those born in the USSR know why biscuit cakes interlaced with boiled condensed milk cream are called the “Golden Key”. After all, the taste of this dessert so much resembles the taste of toffee with the same name, which were produced by the confectionery industry..

Recipe according to GOST step by step
how приготовить торт «Золотой ключик» в домашних условиях
Ingredients amount
melange 400 g
crystal sugar 310 g
butter 360 g
baking powder 20 g
vanillin 15 g
wheat flour 200 g
cocoa powder 45 g
boiled condensed milk (“toffee”) 450 g
cognac 50 ml
purified water 120 ml
Time for preparing: 720 minutes Calories per 100 grams: 369 Kcal

No matter how much the housewives try to repeat the recipe of the favorite delicacy in the home kitchen, it is still tastier than in baking according to the proportions of the GOST. Cake “Golden Key” refers to those desserts that are easy to prepare at home, having withstood all the requirements of GOST.

The sequence of cooking the cake “Golden Key” at home:

  1. Dough kneading and baking dark and light biscuits is carried out using the same technology. The only difference is that for the chocolate cake a part of the flour is replaced by cocoa powder. At the beginning, blend the melange with a mixer for five minutes, injecting sugar and vanilla in small portions; to make тесто
  2. After that, sift a mixture of flour, baking powder and cocoa (for a dark biscuit) into a whipped melange. Stir upwards gently with a spatula to prevent the dough from falling off; cocoa
  3. Last in the dough pour warm (not hot) melted butter, stir again;
  4. Bake cakes in a detachable form, pre-lined its bottom with parchment. The number of products is designed for a diameter of 18 cm. The duration of baking at 180 degrees will be 30 minutes on average; dough
  5. Wrap the prepared cold biscuits with cling film and put them in the refrigerator for ripening for 12 hours or overnight;
  6. Soften the butter for the cream to a creamy state, then beat with a mixer, introducing boiled sweetened condensed milk in small portions. At the very end of beating pour brandy. 1/3 of the finished cream mixed with cocoa. For half an hour – an hour, the cream should be put in the fridge to stabilize; add молоко
  7. For impregnation, mix together water, sugar and brandy. Put the mixture on the fire, bring to a boil and boil for 5-10 minutes. To get exactly the syrup for impregnation, and not just sugary water, you need to boil the mixture after boiling. Then cool; add коньяк
  8. Light and dark crust cut in half into two thinner cakes, soak each of them with syrup. On the cake serving plate, put a dark cake, smear it with cream, then again a chocolate sponge cake, a layer of cream and two more light cake coated with cream; cakes
  9. Decorate the sides and top of the cream with cream, using dark and light. After a few hours in the fridge, the dessert is ready to decorate a festive table or to add tea.

Lazy cake with condensed milk and corn sticks

This dessert has a different name – the lazy “Chuck-chuck.” Traditionally, it is made from corn sticks, but instead you can use any sweet cereal for breakfast cereals. The proportions of ingredients for the lazy Golden Key will be as follows:

  • 250 g of corn sticks;
  • 300 g of boiled condensed milk;
  • 300 g toffee candies;
  • 100 g crushed roasted peanuts;
  • 250 g butter;
  • 15 ml of vegetable oil for lubrication.

To prepare the “Golden Key” dessert, even the laziest hostess will take 15-20 minutes.

The energy value of the finished cake – 491.3 kcal / 100 g.

How to cook:

  1. Melt the butter with sweets on the steam bath or in the microwave. Then add boiled condensed milk and thoroughly stir, so that the cream becomes homogeneous;
  2. In one bowl mix corn sticks, crushed peanuts. Pour the cream and mix well, so that it is wrapped with each stick and a piece of peanut;
  3. Split the lined form with parchment and smear with vegetable oil. Then transfer the received mass into it, smooth it and put it into the cold for solidification.

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Cake “Golden Key” with butter cream and cognac

how приготовить торт «Золотой ключик» в домашних условиях

Boiled condensed milk (also known as “toffee”), which gives the cake a characteristic taste of Soviet toffee, can be included not only in the cream, but also in the cake layers, as in a recipe with butter cream and brandy.

The proportions of the products will be as follows.

For cake layers:

  • 250 ml of kefir;
  • 125 ml of refined vegetable oil;
  • 200 ml of milk;
  • 250 g of boiled condensed milk;
  • 10 g of vanilla;
  • 10 g of starch;
  • 50 g of cocoa powder;
  • 15 g of baking powder;
  • 375 g of wheat flour.

For butter cream:

  • 200 ml of cream with fat content of 30%;
  • 200 g of boiled condensed milk;
  • 50 g of powdered sugar.

For brandy impregnation:

  • 30 ml of cognac;
  • 45 ml of condensed milk;
  • 90 ml of boiled water.

The cooking time will be 3-4 hours plus the time to soak the dessert in the refrigerator..

Calorie (or energy value), calculated per 100 g, will be 325.2 kcal.

Working process:

  1. Boiled condensed milk, kefir and refined butter combine together with a mixer. When these ingredients are whipped, add dry flour products, starch, baking powder, vanillin. The result is a thick mass;
  2. The resulting dough is diluted to a bulk consistency with milk. Then divide it equally and in one half pour and stir the cocoa. Bake two cakes – light and dark. To do this, pour the dough into a detachable form and send it to the oven for half an hour, the temperature of which is 180 degrees;
  3. For the preparation of butter cream it is necessary to cool all the ingredients, as well as the dishes and the whisk of the mixer. In a cold bowl, pour the chilled cream and beat with a mixer until tender foam. While beating in the cream, first in small portions you need to enter the icing sugar, and then boiled condensed milk in one tablespoon. Ready cream to stabilize clean in the fridge;
  4. For cognac impregnation mix cooled boiled water, condensed milk and brandy. After cooling, each biscuit must be divided lengthwise into two layers and saturated with prepared syrup;
  5. Saturated cakes can collect the cake. Cakes can be laid out, as in the recipe according to GOST, and you can alternate dark and light. For each cake you need to put about three or four tablespoons of butter cream;
  6. Coat the top and sides of the cake with the remaining cream. Decorate the cake to your liking. To do this, you can use nut crumb, chocolate icing, condensed milk whipped with butter. The traditional decoration of this dessert is a thin white mesh on a dark background..

Recommendations confectioners

To bake cocoa powder while baking dark biscuit cakes, it should not be mixed with sugar or flour. This will ensure uniform coloring of the finished biscuits..

If the Golden Key cake is prepared exclusively for children, then brandy can be completely excluded from the ingredients or replaced by essence..

Condensed milk for the cake should be chosen only of excellent quality, without the inclusion of vegetable fats and other impurities. Otherwise, the mass will not beat up.

If you could not find a high-quality condensed milk, you can cook it yourself, putting the can in the pot with water and boiling it for two – three hours after boiling. To prevent the bank from exploding, you need to monitor the water level, if you need to add water..

Biscuit cake layers can be baked not only in the oven, but also in the slow cooker. It will only be necessary to pre-adjust the number of ingredients per diameter of multicastry..

Video recipe cake “Golden Key” from Irina Khlebnikova