Leningradsky cake
Tender, crumbly, creamy, chocolatey and so delicious tastes the cake "Leningradsky". No wonder it was one of the most popular Soviet cakes. With this recipe you can easily make the Leningradsky cake at home.
Servings 12
Equipment
- piping bag with star nozzle
Ingredients
for the dough
- 190 g butter room warm
- 130 g powdered sugar**
- 1 egg
- approx. 330 g flour**
- 10 g baking powder**
- 1 pinch of vanilla bean**
- 1 pinch of salt
- flour for the work surface
for the cream
- 200 g butter room warm
- 170 g sugar**
- 120 ml milk
- 1 egg
- 10 g cocoa powder**
- 1 tbsp rum
- 1 pinch of vanilla bean**
for the chocolate glaze
- 50 g dark chocolate
- 30 g butter
also
- 1 tbsp jam sour
for decorating
- peanuts roasted and coarsely chopped
Instructions
Preparation of the dough
- Mix softened butter, powdered sugar, vanilla and salt.
- Add egg and mix until homogeneous.
- Mix flour with baking powder.
- Add the flour mixture in batches to the butter mixture and knead it briefly and quickly into a soft, roughly homogeneous dough.
- Divide the dough into four equal pieces and chill them, covered, for 40 minutes.
- First, take one of the four dough pieces out of the refrigerator, roll it in flour, roll it out thinly on a sheet of baking paper and cut out an 18 x 18 cm square cake base from it. Put the resulting dough scraps back in the fridge for now.
- Prick the cake base several times with a fork, pull it together with the baking paper onto a baking tray and bake it in a preheated oven at 410 °F (210 °C) for about 7 minutes.
- Repeat the procedure with the remaining three dough pieces and let the four cake bases cool.
- Then roll out all the leftover dough thinly, bake it in the same way as the cake layers, let it cool and crumble it finely.
Preparation of the cream
- Thoroughly mix milk, sugar and egg in a small saucepan with a thick bottom.
- Place the saucepan on the stove, bring the mixture to a boil over medium heat, stirring constantly, and simmer until slightly thickened, about 2-3 minutes.
- Let the milk syrup cool to room temperature, stirring occasionally.
- Beat softened butter for about 5 minutes until fluffy and creamy.
- Add the milk syrup in batches, whisking each time to form a homogeneous cream.
- Add cocoa powder and vanilla and whip to a homogeneous chocolate cream.
- Add rum and whip again briefly.
Preparation of the cake
- If you have a solid jam with fruit pieces, heat it briefly and pass it through a sieve.
- Pour a few tablespoons of chocolate cream into a piping bag with a star nozzle to decorate the cake.
- Spread the remaining cream (leave a small amount for the sides of the cake) on three of the four cake bases and stack them on top of each other.
- Place the fourth cake base without cream on top last.
- Spread the sides of the cake with the remaining cream.
- Spread a thin layer of jam on the top cake base.
- Chill the cake for a few minutes while you make the chocolate glaze.
Preparation of the chocolate glaze
- Melt dark chocolate together with butter slowly in a water bath.
Decorate the cake
- Cover the top of the cake with the chocolate glaze.
- Sprinkle the sides of the cake with the cake crumbs.
- Chill the cake for about 10 minutes to allow the chocolate glaze to dry.
- Decorate the cake randomly with the cream in the piping bag and peanuts.
- Chill the Leningradsky cake for at least 2 hours.
Notes
- The amount of flour indicated may vary. Add flour in portions until you get a very soft dough.
- Instead of vanilla bean, you can use vanilla sugar or vanilla extract**.
- Do not knead the dough too long in any case, so that the cake layers taste crumbly and not dry after baking. It is enough if it just gets a roughly homogeneous consistency.
- Be careful with the hot cake bases, because they are very brittle.
- Rum in the cream can be omitted.
- The most delicious taste the cake "Leningradsky" is the next day.
- Note the detailed tips and tricks for making the Leningradsky cake at the top of the post.