Leningrad Cake with Raspberries
Baking and Desserts | Russian cuisine
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
12
Description
Leningrad Cake with Raspberries
Ingredients
- Butter - 19.4 oz
- Wheat Flour - 17.6 oz
- Sugar - 7.4 oz
- Farm fresh eggs - 2 pieces
- Activated Baking Soda - ½ teaspoon
- Powdered Sugar - 3.5 oz
- Sweetened Condensed Milk with Coffee - 1 can
- Cocoa Powder - 3 tablespoons
- Raspberry gin - 21.2 oz
- Walnuts - 3.5 oz
- 70% Dark Chocolate - to taste
Step by Step guide
Step 1
Shortcrust pastry: beat the butter and sugar, add the eggs one at a time and whip until fluffy. Add flour with baking soda. Divide into 3 parts, roll out, and bake for 20 minutes at 180°C.
Step 2
Cream: Beat the softened butter with powdered sugar, then gradually add the condensed milk and cocoa.
Step 3
Spread a thin layer of jam on the layers, then cream. Coat the top and sides with cream, and sprinkle the sides with crushed walnuts.
Step 4
Decorate with nuts and chocolate and any remaining cream.
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