Leningrad cake with raspberries
12 servings
60 minutes
Leningrad cake with raspberry is an elegant dessert from the Soviet era that combines the rich taste of chocolate cream with the freshness of berry jam. The sandy layers give the cake a delicate crumbly texture, while the nuts add a crunchy note. Historically, this cake was a symbol of home comfort, prepared for festive gatherings, especially in the northern regions of Russia. The raspberry jam in the recipe highlights the balance of sweetness and tartness, making the flavor multifaceted and memorable. Decorated with chocolate and nuts, this cake becomes a true work of art, perfect for tea parties and special occasions.
1
Shortcrust pastry: beat butter and sugar, add eggs one by one and whip into a fluffy mass. Add flour with slaked soda. Divide into 3 parts, roll out, bake for 20 minutes at 180 degrees.
- Butter: 550 g
- Sugar: 210 g
- Chicken egg: 2 pieces
- Wheat flour: 500 g
- Baking soda reacted with acid: 0.5 teaspoon
2
Cream. Whip the softened butter with powdered sugar, then gradually add condensed milk and cocoa.
- Butter: 550 g
- Icing sugar: 100 g
- Dulce de leche (boiled condensed milk): 1 jar
- Cocoa powder: 3 tablespoons
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 nuts.
- Raspberry jam: 600 g
- Butter: 550 g
- Walnuts: 100 g
4
Decorate with nuts, chocolate, and the remaining cream.
- Walnuts: 100 g
- 70% dark chocolate: to taste