The Leningrad cake is known to many housewives from early childhood, because in Soviet times such dessert could be found absolutely in any pastry shop. Today, it is the opportunity to buy the real “Leningradsky” cake with a photo according to GOST, for this reason the hostess can make it with her own hands.
Below we will look at the two best recipes for making this delicacy.
Cake «Leningrad» from Seleznev
- chocolate coating (black and white) — 220 grams each;
- butter — 410 grams;
- chicken eggs — 1 egg;
- high-grade flour — 360 grams;
- powdered sugar — 140 grams;
- baking powder — 10 grams;
- sugar — 120 grams;
- Cognac — 25 ml;
- cocoa powder — 20 grams;
- milk 3.2% — 60 ml;
- vanilla sugar — half a teaspoon.
To make a cake «Leningradsky» according to the recipe with a photo according to GOST from Alexander Seleznev, you need to start the process of preparing dough. To start, take 200 grams of butter, mix it with 140 grams of powdered sugar and a small amount of salt.
Next to the resulting mass is put 1 chicken egg and pour all the flour, add 10 grams of baking powder to the dough and knead it thoroughly.
As soon as the mass becomes homogeneous and soft, it is possible to divide the dough into four equal balls, they are wrapped in film and put into the refrigerator for cooling. It is best to leave the dough in the refrigerator for thirty minutes.
Next is preparing a syrup of milk for the future of the cream. To do this, heat the required amount of milk with the addition of one chicken yolk on the fire. As soon as the mixture boils, sugar and vanilla sugar is added to the recipe.
When the products are dissolved, the saucepan is removed from the stove, and the syrup is cooled.
Remove the dough from the refrigerator and roll it into a thin layer, then a square is cut out of each cake and the trimming is left. Cakes and trimming baked in the oven for no more than ten minutes at a temperature of 200 degrees.
As soon as the base is ready, it is cooled and then carefully cut so that each square is the same.
One of the cakes should be glazed in advance, for this they melt white and black bitter chocolate, dark chocolate is poured onto the surface of the cake and distributed. Further, with the help of the cornet is applied the rice with white chocolate.
This cake is left in the refrigerator.
If you need to make chocolate decoration, you can also apply a thin pattern in the form of petals on the baking paper using a cornet, and the blanks are frozen.
Next, prepare the cream, for this, the remaining oil is placed in a bowl and whipped with a mixer along with brandy. Milk syrup is carefully put into the resulting mass, the mixer should work all this time.
The final step is to add cocoa powder.
Assembling the cake «Leningradsky» according to the recipe with a photo according to GOST from Seleznev is quite simple. To begin with, prepared cakes are taken, the remnants of scraps must be crushed into crumb.
Cakes smeared with a small amount of cream and connected to each other. The sides of the cake are also made with leftover cream.
The last cake is laid on the surface, which was pre-coated with icing. Crumble dough sprinkles on the sides, and the surface of the cake is decorated with roses from the cream residue.
The finished delicacy is decorated with chocolate petals.
Leningrad cake — the second recipe
Consider the cake «Leningrad» according to the recipe with a photo according to GOST from Irina Khlebnikova.
- butter — 120 grams (cream), 180 (dough);
- baking powder — 5 grams;
- chicken egg — 1 pc .;
- high-grade flour — 310 grams;
- powdered sugar — 130 grams;
- milk 3.2% — 85 grams;
- sugar — 610 grams;
- chicken egg yolk — 1 piece;
- sugar with vanilla — 10 grams;
- cocoa powder — 25 grams;
- Cognac — Art. l .;
- lemon juice — tablespoons;
- water — 145 grams;
- nuts — 150 grams.
To make the cake «Leningradsky» according to the recipe with a photo according to GOST (video, see the article), you must beat the butter, one egg, baking powder and powdered sugar together. Next, add flour to the mixture and knead the stiff dough, which should lag behind the hands.
The finished mass is divided into four equal parts and put in packages in the refrigerator for thirty minutes.
As soon as the allotted time has elapsed, the finished balls are rolled out in thin layers and cut out flat cakes in the form of squares. Make it easier with a cardboard template.
Prepared cakes are sent to the oven, which is heated to a temperature of 180 degrees, and 12 minutes is enough for baking. Next, the finished base for the cake «Leningradsky» is removed from the oven, and sent to the grill to cool.
In a small bowl, beat the water with sugar and lemon juice, beating is done to obtain a white fudge. Cocoa is put in the finished mass, and one of the cake layers is covered with this sweet mixture.
The cream is prepared simply, milk and yolk are combined for it, and then the mass is boiled until boiling, after sugar is poured into milk and boiled for no more than three minutes until thick.
As soon as the syrup has cooled, they begin to prepare the Shallot cream, to do this, beat the butter and icing sugar, gradually introduce the syrup, and again beat the mixture until homogeneous. Once the cream is ready, you can add brandy to it, and then again beat the mass thoroughly.
From the mass lay three tablespoons of cream, and the rest add a couple of spoons of cocoa.
Cream grease each cake, thus connecting the dough with each other, and getting a future cake. The upper part should be decorated with fudge, the sides are also smeared evenly with cream, and you can sprinkle dessert with nuts on top and plant a few roses out of white cream for fondant.
It is best to leave such a treat in the refrigerator for three hours, during which time the dessert will be well soaked and more tender.