Leningradsky Cake

Leningradsky Cake – recipe with photo, confectionery
rating: 3.7
wotes: 3

Cooking time: 2 h

Difficulty: Medium recipe

Recipe yield: 6 pcs.

Leningradsky Cake – a recipe for a delicious confectionery product, the cakes should not be overdried during baking, otherwise the cake will be hard. When rolling out the dough, you do not need to make it thinner than 5 mm, otherwise, when baking, the cakes will dry out a lot, which will ultimately affect the taste of the cake.

Leningradsky Cake Ingredients

Leningradsky Cake Recipe


For the Leningradsky cake recipe, place softened butter, sugar in a food processor, beat in an egg and beat until smooth and fluffy.


Mix flour with baking powder, sift, add to the processor to the rest of the products and beat until smooth. Divide the prepared dough for the Leningradsky cake into 4 parts, wrap with cling film and place in the refrigerator for 15-20 minutes.


After the time has elapsed, roll out each part of the dough to a thickness of 0.5 cm and cut out a square using a 18x18 cm template. Line the cut squares with baking paper and place in the freezer for 10-15 minutes. Bake the cakes in an oven preheated to 200 degrees for 10-15 minutes.


Cool the finished cake layers for the Leningradsky cake without removing it from the paper. When cutting the dough, waste will remain - they also need to be baked, after which they will be needed when sprinkling the sides of the cake.


Put the fondant in a saucepan and put on a slow fire for kindling. Add cocoa to the fudge and, to make the fudge more viscous, add 1-2 tbsp. water. Mix everything well, choose the most even cake and apply fondant on it. Set the fondant cake aside to set.


To cooke the cream, you must first remove all the ingredients from the refrigerator so that they are at room temperature. Mix the yolk with milk, strain, and then put on medium heat. Add sugar, vanilla sugar to milk and yolk, mix and bring to a boil. Simmer for a few minutes, stirring occasionally, until the syrup thickens.


Beat the butter until white and pour in the cooled syrup in a thin stream, without ceasing to beat. Put 3 tbsp into a carnet with a curly nozzle. with a slide of cream, and add cocoa to the remaining cream and beat.


Grease 3 cakes with cocoa cream, stacking them on top of each other, and cover with the remaining cake with fudge. Coat the sides of the cake with cream, and then sprinkle with baked and chopped dough scraps. Decorate the surface of the cake with carnet cream and crushed walnuts. Ready Leningradsky cake place in the refrigerator and let the cream harden well, and then take it out, cut into portions and serve.

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