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The cake “Landish” tastes crumbly, fruity and tender. It was one of the most popular cakes of the Soviet era and a staple in many Soviet pastry shops. Here I show you how you can easily make it at home. You can find a detailed shortcrust cake “Landish” recipe with the exact quantities and step-by-step instructions below.
From the collection of Soviet cake recipes
The cake “Landish” was one of the famous cakes of the Soviet Union, alongside the cake “Skazka”, the Kiev cake and the cake “Charodeyka”. Pastry shops, bakeries and canteens had it on offer at the time.
The cake consisted of shortcrust pastry bases and a jam filling. It was covered with fondant on top. In addition to the Leningradsky cake and the cake “Abrikotin”, which was a rarity, the cake “Landish” expanded the small range of Soviet cakes made from shortcrust pastry.
Its trademark was the decoration in the form of a lily of the valley made from the egg white cream. This is where its name comes from. Landish (or Landysh) translates from Russian as “lily of the valley”. It is similar with the Soviet Hazelnut cake “Zhuravushka” and its name.
Which jam for shortcrust cake “Landish”?
I filled the cake “Landish” with my homemade raspberry jam. It contains three times as much fruit as sugar and doesn’t taste too sweet, but fruity in the pastry.
You can also use a different jam for the recipe. Ideally, it should have a tart note, such as the apricot jam, sour cherry jam or blackcurrant jam.
If your jam contains pieces of fruit, you should puree it first or pass it through a fine sieve.
Prepare the fondant
You should make the fondant the day before at the latest. You can prepare it much earlier too. It will keep in the fridge for around 2 – 3 months.
You can also make a double or triple portion of fondant and use it for any pastry at any time. For example, you can use it to fill the Suvorov cookies or cover the mini cakes “Bouchee”.
How to decorate shortcrust cake “Landish” like original?
The Soviet shortcrust cake “Landish” was traditionally decorated with egg white cream. You can make this cream yourself as in my recipe for the korzinochki or the puff pastry horns. Just reduce the quantities as you only need a small portion to decorate the cake.
Divide the egg white cream into two portions. Dye one portion pastel green with food coloring. The second portion of the egg white cream remains snow-white.
Transfer the green cream to a piping bag. First, pipe the stem onto the cake using a narrow nozzle. Use a leaf piping nozzle to make the leaves of the lily of the valley. Then pipe the lily of the valley flowers with the white cream.
The cake “Landish” is
- crumbly,
- tender,
- fruity,
- buttery,
- sweet,
- very tasty,
- aromatic,
- easy and quick to make with ordinary ingredients,
- ideal for a tea party with the family or for a celebration,
- a classic of Soviet cuisine.
How to make shortcrust cake “Landish”: tips and tricks
- The amount of flour specified in the recipe may vary. Add as much flour to the butter mixture in portions until you have a soft, non-sticky dough.
- Only knead the dough briefly until it has a homogeneous consistency so that the cake bases taste tender and crumbly later on.
- I filled the cake with raspberry jam. However, you can use any jam you like. The cake tastes best with a jam that has a high fruit content, less sugar and a sour note.
- You can prepare the fondant in advance. It will keep in the fridge for about 2 – 3 months.
- Dilute the fondant with very small portions of warm water. If you add too much water, the fondant could become too thin, causing it to run off the cake or become transparent.
- Spread the thick fondant over the cake as quickly as possible, as it sets quite quickly.
- You can also chill the cake “Landish” overnight before serving. It tastes even better the next day.
Have you made the Soviet shortcrust cake “Landish” using this recipe? I look forward to your results, your star rating and your comments below on how it turned out and how it tasted.
Try out these Soviet cake recipes too:
- Cake “Tavrichesky” – luxury Soviet cake from Yalta
- Khreshchatyk cake – from the treasure chest of Soviet cake recipes
- Cake “Slavutych” – forgotten pearl from the Soviet era
Shortcrust cake "Landish"
Equipment
- kitchen thermometer
- hand mixer
Ingredients
for the cake bases
- 160 g butter room warm
- 100 g powdered sugar
- 1 egg room warm
- approx. 350 g flour
- 3 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- flour for the work surface
for the filling
- approx. 300 g jam (I used raspberry jam)
for the fondant
- 150 g sugar
- 50 ml water
- 2 - 3 drops of lemon juice
- 1/2 tsp cocoa powder
- approx. 1 - 2 tsp warm water
Instructions
Preparation of the fondant
- Put water and sugar in a small saucepan and heat slowly, stirring until the sugar has dissolved.
- Bring the sugar syrup to a boil, add lemon juice and stir briefly.
- Place the lid on the saucepan and cook the sugar syrup, without stirring, over a medium heat until it reaches 237 °F - 239 °F (114 °C - 115 °C). Keep removing the lid to check the temperature.
- As soon as the sugar syrup has reached the required temperature, immediately cool it down to approx. 104 °F (40 °C) on ice water.
- Beat the sugar syrup with the dough hook of a hand mixer until it becomes snow-white and firm.
- Now scrape the fondant out of the saucepan using a tablespoon and knead it briefly with your hands (if it is sticky, you can roll your hands lightly in powdered sugar).
- Wrap the fondant in cling film and leave it to mature in the fridge for at least 12 hours.
Preparation of the cake bases
- Beat softened butter, powdered sugar, vanilla and salt for approx. 5 minutes until light and fluffy.
- Add egg and beat to a homogeneous mixture.
- Mix flour with baking powder.
- Add the flour mixture to the butter mixture in portions and knead briefly and quickly to form a soft shortcrust dough.
- Roll out the dough on a floured sheet of baking paper to a large rectangle (approx. 35 cm x 25 cm in my case) approx. 3 - 4 mm thick and pierce it in several places with a fork.
- Pull the baking paper with the dough onto the baking sheet, bake the cake base in a preheated oven at 374 °F (190 °C) for approx. 12 minutes and leave to cool.
- Carefully cut a 0.5 cm thick edge off all sides of the cake base and crumble it finely. You will need the crumbs later for the sides of the cake.
- Cut the cake base itself into four equally sized, smaller, rectangular cake bases.
- Spread three of the cake bases generously with jam and stack them on top of each other.
- Place the last cake base on top and spread it very thinly with the jam.
- Spread all sides of the cake with the jam.
- Chill the cake for approx. 20 minutes so that the jam sets.
Covering the cake with the fondant
- Place the fondant in a heat-resistant container and heat slowly (do not heat above 50 °C!) over a water bath until it thickens.
- If necessary, thin the fondant mixture with approx. 1 teaspoon of warm water if it is too thick.
- Quickly cover the surface of the cake with the thick fondant, leaving approx. 1 tablespoon of it to decorate the cake.
- Add cocoa powder to the remaining fondant and mix. If the mixture is too thick, thin it out again with a little warm water.
- Fill the chocolate fondant into a piping bag with a narrow hole and draw stripes on the cake.
- Sprinkle the sides of the cake with the crumbs.
- Chill the shortcrust cake "Landish" for at least 1 hour.
Notes
- The amount of flour specified may vary. Add as much flour to the butter mixture in portions until you have a soft, non-sticky dough.
- Only knead the dough briefly until it has a homogeneous consistency so that the cake bases taste tender and crumbly later on.
- You can use any jam you like. The cake tastes best with a jam that has a high fruit content, less sugar and a sour note.
- You can prepare the fondant in advance. It will keep in the fridge for about 2 - 3 months.
- Dilute the fondant with very small portions of warm water. If you add too much water, the fondant could become too thin, causing it to run off the cake or become transparent.
- Spread the thick fondant over the cake as quickly as possible, as it sets quite quickly.
- You can also chill the cake "Landish" overnight before serving. It tastes even better the next day.
- The time required for the fondant to mature is not included in the preparation time.
- Take note of the detailed tips and tricks for making the shortcrust cake "Landish" at the top of the article.
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