Although the USSR was once renowned for the undisputed quality of its domestically produced food products, its selection of treats remained rather limited. Today, store shelves offer a vast selection of sweet treats, but no modern manufacturer has yet been able to replicate the amazing taste of simple Soviet desserts. One of the most beloved sweet treats was and remains delicate lemon cakes.

The recipe for this delicious lemon dessert may seem rather complicated at first glance. However, upon closer inspection, it becomes clear that any attentive homemaker can make these soft, delicate pastries from the USSR in her own kitchen. Another undeniable advantage of this sweet treat is that it requires only the simplest and most readily available ingredients, readily available at any local grocery store.

Thus, this simple recipe from the USSR could easily find a place in the modern cookbook. These sweet lemon cakes from childhood are sure to delight children and will impress adults. Below is the recipe for this wonderful dessert, complete with photos and detailed instructions for each step.

Necessary ingredients

Lemon cakes

The biscuit recipe requires the use of the following products:

  • eggs – 6 pieces;
  • sugar – 2/3 cup;
  • vanillin - a teaspoon;
  • flour – 2/3 cup flour;
  • starch – ¼ cup;
  • chocolate – 100 g.

The lemon mousse recipe requires the following ingredients:

  • eggs – 2 pieces;
  • sugar – 4 tablespoons;
  • starch – 4 tablespoons;
  • milk – 350 ml;
  • lemon zest – one tablespoon:,
  • gelatin – 2.5 teaspoons;
  • cream (33-35%) – 500 ml.

To make the cakes from the USSR, you'll need to prepare the curd, so you'll need to stock up on the following in advance:

  • lemon juice – ½ cup;
  • lemon zest - one tablespoon;
  • sugar – 2/3 cup;
  • eggs – 3 pieces.

Making cakes

Lemon cake

The recipe for this culinary masterpiece from the Soviet Union can be roughly divided into four main stages: preparing the sponge cake, mousse, curd, and assembling all the ingredients into a single confection. Below are detailed instructions for creating this sweet treat, along with photos.

  1. So, here's the sponge cake recipe: first, whisk the egg whites thoroughly at low speed until foamy. Meanwhile, gradually add half the recommended amount of sugar to the eggs. Increase the speed slightly and beat until stiff peaks form.
  2. In a separate bowl, beat the egg yolks with the remaining sugar. The mixture should be light yellow, almost white. Add the vanilla.
  3. Then sift the starch and flour into the yolks. Add 1/3 of the beaten egg whites and gently fold the contents of the bowl.
  4. Pour the remaining egg whites into the resulting mixture, then mix everything using rotational movements.
  5. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Line a baking sheet with parchment paper and place the prepared dough on it, trying to achieve as even a surface as possible, as shown in the photo.
  6. The recipe calls for a baking time of 10-15 minutes, but it is best to check the dough periodically for doneness.

Now let's move on to preparing the mousse.

  1. The lemon mousse recipe begins with mixing the cornstarch, sugar, and eggs. Whisk the mixture thoroughly until smooth.
  2. Bring the milk to a boil, then pour it in a thin stream into the egg-starch mixture, stirring constantly.
  3. Pour everything into a small saucepan and simmer over low heat for a few minutes, but do not bring to a boil. The cream should thicken.
  4. Remove the saucepan from the heat, pour its contents into a deep bowl, and cover with plastic wrap. To prevent a skin from forming, the plastic wrap should touch the surface of the custard. Place the container in a cool place to allow the filling to cool.
  5. Meanwhile, dissolve the gelatin in chilled lemon juice and let it sit for one minute to bloom. Then, gently warm the mixture until the gelatin is completely dissolved.
  6. Using a mixer, begin to beat the cooled cream, while gradually pouring in the lemon juice and gelatin.
  7. Whip the cream separately, then add it to the mixture in three additions.

Lemon Meringue Cake

Traditional lemon cakes call for the use of curd (cream), so next we will move on to preparing this particular ingredient.

  1. First, mix the lemon juice, sugar, and zest. Bring the mixture to a boil.
  2. Lightly beat the eggs separately, then slowly add the hot juice. Place the ingredients in a saucepan and set it over low heat. Stirring constantly, bring the contents to a boil.
  3. Cook the curd for another five minutes, stirring constantly. The cream should thicken.
  4. After this, pour the mixture into a clean container, cover it with plastic wrap, and let it cool. The curd recipe calls for the plastic wrap to remain in contact with the cream while it cools. This will prevent a skin from forming.

Now we have come to the final stage of preparing this delicious treat, namely, assembling all the ingredients of the dessert.

  1. To make soft, delicate lemon-filled cakes, slice the cooled sponge cake into three equal layers. Then, coat one layer with melted chocolate and let the glaze set.
  2. Turn one large cake over so it's chocolate-side down and carefully spread the first layer of mousse, about 1/3 of the total, over its surface. Top the cream with the next sponge cake, spread half the curd, and another layer of mousse. Top the cake with the last sponge cake, spread the remaining mousse, and place the dessert in the freezer for about an hour.
  3. After the specified time has passed, cover the treat with the remaining curd and put it back in the freezer.
  4. Cut the dough into neat rectangular cakes.

A wonderful treat for the whole family is ready.

Video recipe for making lemon cakes