Leningradsky cake. Recipe with photo according to GOST from cookies, dough with cream, condensed milk, nuts from Palych, Seleznev, Khlebnikova

Posting in group: Cakes

Leningrad cake is a rectangular cake. Usually it consists of 4-5 cakes. It is soaked in chocolate-butter cream and jam. This cake can be prepared strictly following the recipe with the photo according to GOST, or you can supplement it with other ingredients. To decorate the cake, patterns with inscriptions made with cream are used.

This cake first appeared in the USSR in the Nord store, which was located in the city of Leningrad on Nevsky Prospekt. Its creator is V.L. Tatarskaya. She was deputy chief production manager from 1946-75. During Soviet times, the cake began to be considered the hallmark of Leningrad.

Cake “Leningradsky” according to GOST: recipe

This cooking method can be called classic, since it was this technology that was used by Soviet confectioners. To prepare the cake we need the following ingredients:

• for the dough - half a kilo of flour, 200 g of granulated sugar, 300 g of margarine, 2 chicken eggs, one yolk, a tablespoon of baking powder and 1 g of vanillin;
• for cream – 300 g butter, a can of condensed milk, 200 g powdered sugar, 2 tbsp. l. cocoa powder;
• for chocolate fudge - one egg white, 150 g of powdered sugar, 3 tbsp. l. cocoa powder, 1 tbsp. l. water;
• for decoration and filling - nuts (preferably peanuts) and thin jam, marmalade or jam.

Classic recipe

The cake is made from shortcrust pastry and chocolate cream.

Preparation next.

Composition of ingredients

The cake contains the following ingredients:

• 300 g wheat flour;
• 1 yolk;
• 75 ml milk;
• 1 egg;
• 300 g butter;
• 125 g powdered sugar;
• 1 tbsp. l. cognac;
• 15 g cocoa powder;
• 10 g vanilla sugar;
• 615 g granulated sugar;
• 150 ml water;
• 1 tbsp. l. lemon juice.

Step-by-step cooking process

Leningradsky cake, the recipe with photo according to GOST of which is presented in the article, is prepared as follows:

1. First you need to take butter from the refrigerator, heat it to room temperature, transfer 175 g into a bowl, add powdered sugar along with baking powder, add an egg and beat with a mixer until smooth.
2. Next, add wheat flour and knead the dough by hand. The kneaded dough must be divided into 4 equal parts. Each of them must be rolled out and cut out of it into a square piece measuring 18x18 cm.

3. Afterwards, you need to place the cakes in the refrigerator and wait 15 minutes. Then you need to bake the cakes one by one, placing them on a baking sheet lined with baking paper and placing them in the oven, preheated to 200°C. Each cake will take 12 minutes to prepare.
4. Now you can transfer the cakes to a wire rack, cool, pour water into a separate plate, add granulated sugar, pour in lemon juice and beat using a mixer for 10-15 minutes until you get thick snow-white fudge.
5. You need to add half of the cocoa powder to the thickened lipstick, mix, and grease 1 selected cake layer with the resulting mass. Then you need to pour the milk into a separate plate, put the yolk, add granulated sugar, mix thoroughly, send over high heat, boil, reduce the heat to low and cook for about 2-3 minutes until the syrup acquires the consistency of condensed milk.
6. Then you should cool the syrup by placing it in the refrigerator. In the meantime, you need to beat 125 g of butter with a mixer until it lightens, then add powdered sugar and continue whipping, adding syrup in small portions.
7. Pour cognac into a homogeneous cream, stir, set aside 2 tbsp. l. cream, add the remaining cocoa powder, beat well and divide the cream into 4 equal parts. Afterwards, you need to cover 3 cake layers with cream, spreading them with a kitchen knife, stack them on top of each other, cover with the last cake layer, greased with fondant, and decorate the cake with the remaining cream, drawing patterns on it.

8. The prepared cake must be kept in the refrigerator for at least 2 hours and served whole or in portions with tea.

What can I add?

You can add walnuts, almonds, vanilla extract or vanilla sugar, table salt, apricot jam, condensed milk, chocolate, orange liqueur, cookies, sour cream, cottage cheese, coffee to the cake. Baking powder can be replaced with soda slaked with vinegar, and butter with margarine.

How to serve a dish

The cake can be decorated with chocolate glaze, chopped nuts, biscuit crumbs, berries or fruits. Before serving, cut it into triangles or squares and serve in portioned plates.

Preparing the dough

It is better to start preparing the “Leningrad” cake in the evening. We start by kneading the dough. To do this, mix softened margarine with granulated sugar and vanilla. Add eggs and yolk and mix again. Add pre-sifted flour and baking powder. Knead the dough until it is quite stiff and put it in the refrigerator for an hour and a half. After this, divide the dough into two equal parts. Roll out each piece using a rolling pin into a rectangle about 5 mm thick and bake in an oven preheated to 200 degrees for 20 minutes. Place the finished cakes one on top of the other and cut crosswise into two equal parts. We place the resulting four parts on top of each other and trim off the uneven edges so that they turn out to be the same shape.

How to prepare a delicious Leningradsky cake at home:

First, let's prepare the dough: this is a standard shortbread dough that is often used in cookie recipes.

Add sugar to softened butter at room temperature. If you have a choice, choose fine so that it dissolves faster.

Start beating the mixture at low mixer speed, gradually increasing it. Make sure the butter is light and fluffy.

Pour in one small egg (it should also be at room temperature).

Add salt (1 tsp).

In a separate bowl, mix flour and baking powder. Sift these ingredients to aerate and combine even more thoroughly.

Add dry ingredients to liquid ingredients.

Start kneading the dough with your hands. At first the mass will look like heterogeneous lumps.

But it will gradually unite into a ball.

If you have a situation where the dough does not come together as a single whole, add a little water (1-2 tablespoons).

It is not recommended to knead shortbread dough for a long time: from the warmth of your hands, the butter will begin to melt, and the finished cakes will be hard.

Divide the dough into 4 equal pieces. I did this “by eye”: first I cut the dough into two parts, then each into two more. For perfectly equal thickness of the cakes, you can weigh each piece on a scale.

If you like proven recipes according to GOST, take note of two more cakes: the “Flight” cake according to GOST and the “Count’s Ruins”.

Place all the pieces in a plastic bag and flatten them (this will allow them to cool faster). Place in the refrigerator for one hour.

Then take out one ball and roll out a thin cake on a floured table.

Cover with a paper stencil (can be cut from A4 format), trim off the excess cake. The shortbread dough for this recipe is unusually pliable: the scraps can be stuck to the places where the holes appeared, smoothed out with your fingers, then rolled over the entire cake with a rolling pin again.

I collected all the pieces into one lump, which was enough for me to roll out another cake. You can do the same, or bake the scraps separately as tea cookies. Also, remember that we will need some of the excess to decorate the cake.

Carefully transfer each layer of dough to a baking sheet covered with parchment paper. You can immediately roll out and bake on it.

The cake layers for the Leningradsky cake are sent to a preheated oven at 200 °C.

Baking takes 10-15 minutes until slightly golden brown. Do not keep the cakes in the oven for a long time so that they do not become very hard.

Cool layers on a wire rack. The cake that lies on the left in the photo is a little fried, try to prevent this from happening to you. Focus on the color of the cake, which lies on the right (in the photo).

The sand base for the Leningradsky cake is no more than 0.5 cm thick (each layer). Cool everything completely on a wire rack (in the photo the cold cakes are already stacked); when hot, it is better not for them to touch, but to lie separately so that the entire surface is well ventilated with air.

Assembling the cake

Grease the cake with a thin layer of jam, marmalade or marmalade. Add a layer of cream on top. We perform the same operation with each cake, with the exception of the top one, which we cover only with jam. We coat the edges of the cake with chocolate cream and put it in the refrigerator overnight so that it is thoroughly soaked.

Let's start making chocolate fudge. Beat the egg white, add cocoa and powdered sugar, a spoonful of cold water and mix. As a result, you should get a homogeneous and slightly viscous mass.

Using a knife or spatula, coat the edges of the cake with crumbs. We cover the top of our dessert with chocolate fudge. Then let the cake sit for a couple of hours to allow the fondant to harden. We use the remaining chocolate cream for decoration and inscription, and also add nuts for beauty. The Leningradsky cake, the recipe for which we have given, turns out very tasty and will not leave any lover of sweet desserts indifferent. It will also definitely be appreciated by older members of your family and guests, who, most likely, often bought it in stores during Soviet times. They will have something to remember!

Ingredients

We need the following products:

• 330 g sifted wheat flour;
• 345 g butter;
• 255 g granulated sugar;
• 75 ml milk;
• one chicken egg;
• one yolk;
• a tablespoon of cognac;
• 17 g cocoa powder;
• 7 g vanillin;
• a teaspoon of baking powder;
• 200 g of ready-made fudge (if you have time and desire, you can make it yourself), as well as a handful of nuts and biscuit crumbs to taste.

Cooking process

Combine 185 g of pre-softened butter with 125 g of sugar or powdered sugar and an egg and beat until smooth. Add flour, baking powder and knead soft dough. Divide it into four equal parts, each of which is then rolled out on baking paper so that it takes the shape of a square measuring approximately 20 x 20 cm. Place the rolled dough in the freezer for 15 minutes, then bake for 12 minutes in a preheated oven. up to 200 degrees oven. Let cool without removing from the paper.

Mix the fondant with 10 g of cocoa powder and apply evenly to the cake layer, which will be the top one in our cake.

Combine the milk with the yolk, add 130 g of sugar, bring to a boil over low heat and cook for about five minutes until thickened (the consistency should resemble condensed milk). Let cool while stirring constantly.

Beat 160 g of butter thoroughly, add vanillin and slowly pour in the cooled syrup, whisking vigorously. Add cognac to everything and mix again.

We put two or three tablespoons of cream into a pastry envelope, with which we will decorate our cake. Pour 7 g of cocoa powder into the remaining cream and beat thoroughly. Roast the nuts a little in the oven and chop them.

Assemble the cake, thoroughly coating each cake with chocolate cream. Place the pre-glazed cake layer on top. Coat the sides of the cake with the remaining cream and cover with biscuit crumbs. Decorate it with white cream from the pastry envelope and nuts on top and put it in the refrigerator for 2-3 hours. A delicious dessert is ready to be served! Bon appetit!

Ingredients

We will need the following products to prepare a wonderful dessert:

• for the dough - half a kilo of flour, 280 g of butter, 200 g of sugar, two medium-sized chicken eggs, half a teaspoon of soda and a little vinegar to extinguish it;
• for cream – 200 g butter, 100 g powdered sugar, 400 g condensed milk, 2 tbsp. l. cocoa powder;
• for chocolate glaze - a hundred gram bar of dark or milk chocolate and 20 g of butter.

We also need some sour jam (for example, apricot) to coat the cakes, and nuts (walnuts, hazelnuts or peanuts) for decoration.

With condensed milk

Condensed milk does not have to be boiled; thick whole milk can be used.

Leningradsky cake, recipe using condensed milk.

Preparation next.

Composition of ingredients

To prepare a cake with condensed milk, you need to prepare the following ingredients:

• 500 g wheat flour;
• 480 g butter;
• 200 g granulated sugar;
• 2 eggs;
• 1 tsp. baking soda;
• 1 can of boiled condensed milk;
• 100 g powdered sugar;
• 2 tbsp. l. orange liqueur;
• 2 tbsp. l. powdered cocoa;
• 350 g jam.

Step-by-step cooking process

Leningradsky cake (recipe with photo according to GOST can be found below) is prepared with condensed milk as follows:

1. The first thing you need to do is take the butter out of the refrigerator, heat it to room temperature, transfer 280 g of butter into a bowl, add granulated sugar to it, break the eggs and beat using a whisk until stable foam. Then add wheat flour, sifted through a sieve, baking soda, quenched with vinegar, and knead the elastic dough.
2. Then you need to divide the dough into 3 parts, wrap it in cling film, put it in the refrigerator and leave it there for 30 minutes. Then you need to add condensed milk, powdered sugar, cocoa, orange liqueur to 200 g of butter, take a mixer and beat the ingredients until smooth. Then you need to cover a baking sheet with parchment paper, lay out the rolled out part of the dough and bake in the oven at 180°C for 20 minutes. You need to bake the rest of the cakes in the same way.
3. Afterwards, you need to remove the cakes from the oven, cool, cut off the excess and crumble. Coat the prepared cakes with a small layer of jam, then with a thin layer of cream, and grease the last cake only with cream. The cake layers must be stacked on top of each other, coat the sides of the resulting cake with cream, sprinkle with crumbs and decorate at your discretion.

The finished cake should be placed in the refrigerator and kept there overnight. The next day the cake can be served.

We create a delicious dessert

To prepare the dough, it is best to use a mixer, this will make it more airy.
Using a whisk attachment, beat the sugar and butter, add the eggs and beat until fluffy. We put on the dough attachment, add flour, slaked soda and beat at medium speed. The result should be an elastic dough. Divide it into three equal parts and put it in the refrigerator for 30-40 minutes. Let's move on to preparing the cream. Beat butter with condensed milk and powdered sugar. Add cocoa powder and mix well for a few more minutes. Place the cream in the refrigerator.

On baking paper, draw a circle with a diameter of about 25 centimeters. Take a piece of dough out of the refrigerator and roll it out on paper to the desired shape and size. Bake the cake for 15-20 minutes in an oven preheated to 180 degrees. We do the same procedure with the remaining pieces of dough. For still warm cakes, trim the edges with a knife. We use the remaining crumbs to decorate the cake.

We take the cream out of the refrigerator and separate part of it, which will later be useful for decorating the confectionery product. On the first cake layer we apply an even thin layer of jam, on top of which we spread chocolate cream. We do the same with the second cake.

Now you need to prepare the chocolate glaze. To do this, melt a chocolate bar in a water bath, add 20 g of butter to it and mix thoroughly to form a homogeneous mass. Cover the top layer with glaze.

Coat the edges of the cake with cream and decorate with sand crumbs. We decorate the top of the culinary product with the remaining chocolate cream and nuts. We put our dessert in the refrigerator for several hours, after which we can serve it on the table.

As you can see, the Leningradsky shortbread cake is very easy to prepare. And despite the fact that you will have to spend a lot of time on the process, after tasting a piece of this delicious dessert, you will not regret it for a moment!

Leningradsky cake

Everyone knows Leningradsky cake! For me, this is my favorite childhood cake. It is clear that before there was no such abundance as there is now and the products were with a lot of fatty cream, often too sweet and cloying, but as a child you perceive everything differently. And that happy moment when I cut off a hat of chocolate cream with a knife and gave it to dad, and with indescribable pleasure I began to eat my favorite shortbread cake...

Now I understand that that store-bought cake wasn't that good. And you can make it much tastier at home!

I have a book "Cooking" from 1959. There I found a recipe for Abricotin cake, which I loved just as much as Leningradsky. By changing the cream itself, replacing the sweet and too cloying fudge for me with dark chocolate icing and changing the proportions, I got this cake. I was completely satisfied with them! Shortbread cakes, soft, but at the same time not losing their shortcrust pastry structure, delicate and tasty cream. Delicious.

Since all the cake layers are baked separately, the cake is not made quickly. Cake size 18cm.

First, let's bake the cakes. To do this, put cold butter, cut into pieces, flour and powdered sugar with a pinch of salt into the bowl of a stand mixer. Beat at the slowest speed until fluffy, so that the butter disperses before it melts. If you don’t have a mixer, quickly knead with your hands.

Then add beaten cold eggs (break the egg and measure the required amount). Beat just a little until it reaches this state.

Place the dough on the work surface and form into a ball. Cut it into 4 equal pieces.

Roll out the cake on paper or a baking mat the size of our mold. And prick with a fork.

Bake at 200 degrees until browned.

Remove the finished cake from the baking sheet and immediately, while the dough is still soft, cut to the desired size.

So bake all 4 cakes, and put the scraps in a blender and grind. We will decorate the sides of the cake with sand crumbs.

Then we'll make the chocolate glaze. Mix melted butter and chocolate. Stir until smooth and shiny. Pour the warm glaze over one cake layer and smooth it out thoroughly. While the glaze is warm, it will spread well.

For the creamy chocolate cream Charlotte, beat the eggs with sugar with a whisk.

Heat the milk in a saucepan. Then add the hot milk piece by piece into the beaten eggs and sugar and beat until smooth. When all the milk has been poured in, pour the entire mixture back into the saucepan and put on fire. Heat the mixture to a temperature of 82 degrees, whisking continuously.

Then cool the mixture to 22-25 degrees.

Beat soft butter for the cream with melted chocolate, which must be cooled so that the butter does not melt. And then, whisking, add the milk-egg mixture little by little. The cream should be homogeneous, smooth and shiny. Maintain shape while beating.

If you decorate the cake with chocolate and white cream, then first you can take a little butter and a little milk-egg mixture, beat, decorate the cake, and then add chocolate to the remaining white cream from the decoration and then the entire milk-egg mixture.

To assemble the cake, take a cake layer, grease it with chocolate cream, put the next one on it, grease it with cream, and so on all the cake layers.

Then we take the cake from the bottom with one hand, and with the other we smooth the sides with cream. And decorate it with sand crumbs. Then place in a serving plate or stand and decorate the top with chocolate cream and nuts.