Leningradsky Cake
10 servings
120 minutes
The 'Leningrad' cake is an exquisite dessert from the Soviet era that embodies the spirit of that time. Its rich flavor is a harmony of delicate buttercream, aromatic cognac, and subtle cocoa notes. Each layer is soaked in refined chocolate cream, and the top is covered with glaze, creating an elegant appearance. Crunchy nuts and biscuit crumbs add textural variety, making each piece special. This cake is perfect for festive occasions and cozy family tea times as its rich taste transports you to a warm memory atmosphere. The Leningrad cake is not just a dessert but a piece of history that reminds us of culinary traditions of the past and continues to delight with its flavor.
1
Beat 185 grams of softened butter, 125 grams of fine sugar or powdered sugar, and one egg into a uniform mass. Add flour with baking powder and knead a soft dough.
- Butter: 345 g
- Sugar: 255 g
- Chicken egg: 1 piece
- Wheat flour: 330 g
- Baking powder: 1 teaspoon
2
Divide the dough into four parts, rolling each on baking paper to cut squares of 18x18 cm. Place the rolled dough in the freezer for fifteen minutes, then bake in a preheated oven at 200 degrees for twelve minutes. Cool without removing from the paper.
3
Mix the icing with 10 grams of cocoa powder and evenly coat one layer (it will be the top one).
- Lipstick (ready made): 200 g
- Cocoa powder: 17 g
4
Mix milk with yolk, strain, add 130 grams of sugar, bring to a boil over low heat, and simmer for four to five minutes until thickened (the syrup will resemble condensed milk). Cool, stirring occasionally.
- Milk: 75 ml
- Egg yolk: 1 piece
- Sugar: 255 g
5
Whip 160 grams of butter until lightened, add powdered vanilla sugar and gradually pour in the syrup while whisking thoroughly. Add cognac and mix.
- Butter: 345 g
- Vanilla sugar: 7 g
- Cognac: 1 tablespoon
6
Set aside two tablespoons of cream in a piping bag for decoration, add 7 grams of cocoa to the remaining cream and whip again thoroughly. Roast the nuts in the oven and chop them coarsely.
- Cocoa powder: 17 g
- Nuts: 10 g
7
Assemble the cake by spreading chocolate cream on each layer. Place a 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, then refrigerate for a couple of hours — it will be especially good after that.
- Biscuit crumbs: to taste