Layered Log Cake
8 servings
30 minutes
The 'Layered Log' cake is an exquisite dessert of Russian cuisine, embodying the tenderness of creamy filling and crispy layers of airy dough. Its name reflects its shape – neatly stacked layers resemble a log, while the soft cream permeates the structure, creating a delightful balance of textures. This cake is believed to have roots in classic layered desserts of Russia, where the combination of condensed milk and butter gives it a rich, sweet flavor with a hint of cognac. Each layer absorbs the aroma and becomes even softer after overnight cooling. An ideal choice for festive gatherings – this dessert not only delights with its taste but also captivates with its appearance, especially with the golden crumb adorning the surface.
1
Cut the dough into strips 1-2 cm wide. Place the strips on a baking sheet with a small distance between them. Bake until golden brown at 200-220° C.
- Yeast-free puff pastry: 500 g
2
Cool the prepared strips to room temperature. Set aside three to four of the most baked strips for decorating the cake.
3
Beat room temperature butter in a mixer, pour in condensed milk and beat again.
- Butter: 350 g
- Condensed milk: 250 g
4
Add cognac and whip for the third time. Pour in condensed milk.
- Cognac: 2 tablespoons
5
Lay several pieces of food film overlapping on the table. Assemble the cake by alternating layers of sticks and cream. Use the remaining cream to coat the cake on all sides, wrap it in film, and tightly twist the ends of the film so that the cake takes on the shape of a log.
- Butter: 350 g
- Condensed milk: 250 g
6
Refrigerate for at least overnight. Crumble the reserved dough sticks into crumbs.
7
Unwrap the film and sprinkle the cake with crumbs. Place the cake on a plate and refrigerate until serving.
- Yeast-free puff pastry: 500 g