Cake
Description
Perfect with tea and coffee. Since childhood I still vividly remember the taste of fresh “Leningrad” cake, which my parents often brought home. Interestingly, like Kiev cake, “Leningrad” cake has nothing to do with the city of Leningrad :) Nevertheless, the name stuck, and nowadays even many cakes made in a similar way are also called “Leningrad.” I have a recipe for “Leningrad” cake—the kind Soviet pastry shops used to make. GOST-style, so to speak. The recipe is not too simple, but it’s worth it—the cake turns out simply wonderful. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Beat until smooth 175 g butter, powdered sugar, egg, and baking powder.
- 2
Step 2
Add the flour.
- 3
Step 3
Knead the dough by hand.
- 4
Step 4
Divide the dough into 4 equal parts. Roll out each part until you can cut a square sheet measuring 18 by 18 cm from it. A cardboard template makes cutting easier. Freeze each layer separately for 15 minutes.
- 5
Step 5
Place the slightly frozen crusts in the oven and bake for 10–12 minutes at 200°C. Then remove and cool on a wire rack.
- 6
Step 6
In a bowl, whisk water, 500 g of sugar, and lemon juice. You will need to whisk for a long time, about 10–15 minutes, until a fairly thick white fondant forms.
- 7
Step 7
When the frosting has thickened, tint it with cocoa powder. Spread the frosting evenly over one of the cake layers (the layer must be cooled to room temperature).
- 8
Step 8
Spread the fondant over the cake layer — and set aside.
- 9
Step 9
Now we will prepare the cream. To do this, first prepare the syrup: mix the milk and egg yolk until smooth, add the sugar, bring to a boil over low heat, and cook for another 2–3 minutes until it reaches the consistency of condensed milk. Let it cool, then prepare the cream itself: beat the butter until light, then add the powdered sugar and, while continuing to beat, gradually add the syrup.
- 10
Step 10
When the cream is almost smooth, add the cognac. Set aside 2 tbsp of the cream, then add the cocoa to the rest. Whisk well. Divide the brown cream into 4 equal portions.
- 11
Step 11
Start assembling the cake, evenly spreading a quarter of the cream on each layer of dough.
- 12
Step 12
The top will be a cake layer spread with fondant. Coat the sides of the cake with the remaining quarter of the cream, and decorate the top with the reserved white cream and nuts. Refrigerate the cake for a couple of hours, after which the "Leningradsky" cake can be served.