Cake according to GOST standard
Description
The pastry is simple and quick to prepare. Let the finished cake soak for 3–4 hours in a cool place. No family celebration is complete without this cake. Our grandmother started this tradition, and this recipe has been passed down from her to the present day. I highly recommend trying it and recalling that special taste of childhood—Leningrad Cake. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
Place the egg, butter (185 grams), powdered sugar, and baking powder into the mixer bowl. Turn on the mixer and blend until smooth and homogeneous.
- 2
Step 2
Sift the flour into the resulting mixture in parts. Do not beat the dough for too long, as it will become tough. Your shortcrust dough should turn out smooth.
- 3
Step 3
Divide the resulting dough into 4 parts, wrap each part in plastic wrap, and refrigerate for 15 minutes.
- 4
Step 4
Roll out the cooled dough to fit your pan size. You should end up with 4 layers, accordingly.
- 5
Step 5
Place the rolled-out dough sheets in the freezer for 10-15 minutes.
- 6
Step 6
Bake the cakes one at a time, taking them out of the freezer and placing them in a preheated oven at 200 degrees for 10-15 minutes.
- 7
Step 7
In a medium container, heat the egg yolk, milk, sugar, and vanilla sugar over low heat until boiling, then simmer for a few minutes until thickened. Let the resulting syrup cool.
- 8
Step 8
In a separate container, beat the butter until it turns pale. Gradually add the cooled syrup and brandy in portions to the beaten butter. You can set aside a few tablespoons of the resulting cream for decoration, and add cocoa to the rest, then mix well.
- 9
Step 9
Assemble the cake, spreading cream between each layer. Choose the flattest cake layer for the top. Cover the cake with chocolate glaze and decorate with nuts, candied fruits, and leftover cream.
- 10
Step 10
Remove from the oven and serve warm or cooled.