Leningrad Cake

Baking and Desserts | Soviet cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Leningrad Cake

Ingredients

Wheat Flour - 11.6 oz
Butter - 12.2 oz
Sugar - 9 oz
Milk - 2 fl oz
Chicken Egg - 1 piece
Whole egg - 1 piece
Cognac - 1 tablespoon
Cocoa Powder - 0.6 oz
Vanilla salt - 0.2 oz
Baking Powder - 1 tablespoon
Ready-made icing - 7.1 oz
Nuts - 0.4 oz
Cake crumbs - to taste

Step by Step guide

Step 1

Beat 185 grams of softened butter, 125 grams of fine sugar or powdered sugar, and one egg until smooth. Add flour with baking powder and knead into a soft dough.

Step 2

Divide the dough into four portions and roll each one out on parchment paper to create squares measuring 18x18 cm. Place the rolled-out dough in the freezer for fifteen minutes, then transfer it to a preheated oven at 392°F for twelve minutes. Let it cool without removing it from the paper.

Step 3

Mix the icing with 10 grams of cocoa powder and evenly coat one layer (this will be the top layer) with it.

Step 4

Combine the milk with the egg yolk, strain, add 130 grams of sugar, and heat gently until it comes to a boil. Reduce the heat and simmer for four to five minutes until thickened (the syrup should resemble condensed milk). Allow to cool, stirring occasionally.

Step 5

Beat 160 grams of butter until lightened in color, then add the powdered vanilla sugar and gradually pour in the prepared syrup while whisking thoroughly. Add the brandy and mix well.

Step 6

Set aside two tablespoons of cream in a piping bag for decoration. Add 7 grams of cocoa to the remaining cream and whip it thoroughly again. Toast the nuts in the oven and chop them coarsely.

Step 7

Assemble the cake by spreading chocolate cream between each layer. Place the glazed layer on top, coat the sides of the cake with the remaining cream, and sprinkle with biscuit crumbs. Decorate the cake with white cream and chopped nuts, and refrigerate for a couple of hours — it will be especially delicious after that.