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Sverdlovsk Loaf Cake (GOST Recipe)

Try this Soviet-era baking recipe. This homemade Sverdlovsk loaf cake (GOST) is made the old-fashioned way. You're unlikely to find a real Sverdlovsk cake in stores now, made to the strictly regulated standard — chances are the ingredient list will have drifted. Homemade is the best bet: it lets you taste the true flavor of the famous Sverdlovsk cake. And that flavor is like no other!

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Sverdlovsk cupcake according to GOST
Sverdlovsk cupcake according to GOST Sverdlovsk cupcake according to GOST
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 5 g
Fats 23 % 16 g
Carbohydrates 70 % 48 g
350 kcal
GI: 0 / 21 / 79
  • Since this is a GOST recipe, all the ingredients are given in grams, so you'll need a kitchen scale. For the cake, choose good-quality condensed milk with no vegetable additives. Same goes for the butter. Ideally these should be GOST-standard products too. All the ingredients should be at room temperature. Take the butter out of the fridge ahead of time so it softens well. Pull the raisins off any stems and wash them well. If the raisins are dry, soak them in water for 20–30 minutes to soften, then drain and dry them very well. Mix the flour with the baking powder and sift it. Beat the softened butter with a mixer for 5 minutes until fluffy. Without stopping, gradually add the sugar and vanilla sugar. Beat another 5–7 minutes. With the mixer still running, pour in the condensed milk in a thin stream and beat until smooth and the sugar is fully dissolved. Add the eggs one at a time, beating well after each. You should get a fluffy mixture. Set the mixer aside — you won't need it again. Add the flour sifted with the baking powder. Mix thoroughly until no lumps remain. The batter is supple, about the consistency of thick sour cream. Add the prepared raisins and the wine. Mix everything. The Sverdlovsk cake used to be baked in a special diamond-shaped pan. At home you can use any. Grease the pan with vegetable oil, pour in the batter, and smooth the top. Bake the cake in an oven preheated to 340°F (170°C) for about 1 hour 10 minutes. If the top browns well before the cake is done, cover it with foil. Test for doneness with a wooden skewer — if it comes out dry, the cake is ready. Cool the baked cake completely. Make a sugar syrup: in a bowl, combine the water and sugar, stir, and set on the heat. Bring to a boil. Cook the syrup over high heat, stirring, for 1 minute, let it cool a little, and brush it over the top of the cake with a pastry brush. The fragrant, tender Sverdlovsk cake is ready. Enjoy with your tea!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Sweetened condensed milk - 324  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Unsalted table butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Salted peasant butter - 652  kcal/100g
  • Clarified butter - 869  kcal/100g
  • Raisins - 280  kcal/100g
  • Sultanas - 279  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Dessert wines - 172  kcal/100g
  • Semi-dessert wines - 140  kcal/100g
  • Off-sweet wines - 88  kcal/100g
  • Sweet wines - 100  kcal/100g
  • Dessert wine - 88  kcal/100g
  • Water - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Baking powder - 79  kcal/100g
  • Vanilla sugar - 379  kcal/100g

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