Spring cake (Весняний кекс) is a GOST pound cake recipe made from top-grade wheat flour with butter, raisins, candied fruit, and a nut topping. It is a yeast-leavened enriched cake — one of the classic Soviet confectionery products.
Recipe (industrial formulation)
- Top-grade wheat flour — 100.0 kg
- Butter (TS 84%) — 35.0 kg
- Granulated sugar — 30.0 kg
- Mélange (liquid whole egg) — 20.0 kg
- Raisins — 25.0 kg
- Candied fruit (tsukaty) — 10.0 kg
- Chopped nuts (for topping) — 5.0 kg
- Compressed yeast — 4.0 kg
- Salt — 0.5 kg
- Vanilla flavoring — 0.1 kg
Technological notes
Spring cake uses yeast leavening, requiring a fermentation stage. The dough is typically prepared by the sponge (opara) method: yeast is first activated in a portion of warm milk and flour, fermented for 1–2 hours, then combined with the remaining ingredients. Raisins and candied fruit are added last and folded in gently. The dough is deposited into greased molds, proofed until doubled, topped with chopped nuts, and baked at 180–200 °C for 35–50 minutes depending on mold size. Final moisture: 20–24%.
TS = total solids.