Cake "Leningradsky": the best recipe for cooking. "Leningrad" cake: a recipe according to GOST

Cake "Leningrad", the recipe of which we want to tell today, comes from Soviet cooking. Unfortunately, many do not remember such sweetness, and today it is impossible to find it on sale. Cake "Leningrad" in accordance with GOST was decorated with an inscription, nuts, figurines and patterns on a chocolate surface. This dessert was prepared on the basis of a short-dough. We bring to your attention several variants of this dish, which has become a classic of the Soviet confectionery school.

Cake "Leningradsky" according to GOST: recipe

This method of preparation can be called classical, since this technology was used by Soviet confectioners. To prepare the cake, we need the following ingredients:

• For the test - a pound 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 of butter, a can of condensed milk, 200 g of powdered sugar, 2 tbsp. L. Cocoa powder;
• For chocolate fudge - one protein, 150 g of powdered sugar, 3 tbsp. L. Cocoa powder, 1 tbsp. L. water;
• For decoration and filling - nuts (best of all peanuts) and spicy jam, jam or jam.

Cooking dough

"Leningrad" cake is better to start cooking in the evening. We start with kneading the dough. To do this, mix the softened margarine with sugar and vanillin. Add the eggs and yolk and mix again. We pour pre-sifted flour, as well as baking powder. We knead the dough, which should turn out to be quite steep, and we send it to the refrigerator for an hour and a half. After that, divide the dough into two equal parts. Each piece is rolled using a rolling pin in the form of a rectangle with a thickness of about 5 mm and baked in a preheated to 200 degrees oven for 20 minutes. Ready cakes overlap one on the other and cut across into two equal parts. The resulting four parts are superimposed on each other and cut off uneven edges so that they are of the same shape.

Cooking cream

While our cakes are baked, you can take care of the cream. Combine the softened butter with condensed milk and sugar powder, add cocoa powder and mix well. Slightly cool the cream in a refrigerator or cool place.

Picking up the cake

Lubricate the cake with a thin layer of jam, jam or jam. On top, add a layer of cream. The same operation is done with each cake, except for the top one, which is covered only with jam. The edges of the cake are smeared with chocolate cream and we remove it for the night in the refrigerator so that it is thoroughly soaked.

We are going to make chocolate fudge. We beat egg white, add cocoa and sugar powder, a spoon of cold water and mix it. As a result, you should get a homogeneous and slightly viscous mass.

Using a knife or scapula, we cover the edges of the cake with crumbs. Top of our dessert is covered with chocolate fondant. Then let the cake stand for a couple of hours so that the fondant will harden. We use the remains of chocolate cream for decoration and inscription, and also add nuts for beauty. The cake "Leningradsky", the recipe of which we brought, turns out very tasty and will not leave indifferent any lover of sweet desserts. It will also be appreciated by senior members of your family and guests, who, most likely, often bought it in stores in Soviet times. They will have something to remember!

Cake "Leningradsky" at home: recipe

During the preparation of this delicious dessert, it is not necessary to follow the GOST. We bring to your attention one more recipe of the "Leningrad" cake.

Ingredients

We need the following products:

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

Cooking process

We connect 185 g of pre-softened butter with 125 g of sugar or sugar powder and egg and beat until a uniform mass is formed. Add the flour, baking powder and knead the soft dough. We divide it into four equal parts, each of which is then rolled on baking paper so that it takes the form of a square about 20 x 20 cm in size. Roll the dough for 15 minutes into the freezer, then bake for 12 minutes in preheated Up to 200 degrees oven. Cool it down without taking it off the paper.

Sweet is mixed with 10 g of cocoa powder and evenly applied to the cake, which will be the top in our cake.

We combine milk with yolk, add 130 g of sugar, bring it to a low boil on low heat and cook for about five minutes until it thickens (the mass should consist of condensed milk). Cool, while constantly stirring.

Good beat up 160 g of oil, add vanillin and slowly pour the cool syrup, actively whipping. Add to all the cognac and mix again.

Two or three tablespoons of cream is transferred to a confectionery envelope, with which we will decorate our cake. In the remaining cream, pour 7 g of cocoa powder and whisk thoroughly. Nuts a little fry in the oven and chop.

We collect the cake, thoroughly smearing each cake with chocolate cream. On top lay out the pre-tinted cake. We cover the sides of the cake with the remains of the cream and cover with sponge cake. From the top decorate it with white cream from a confectioner's envelope and nuts and send it for 2-3 hours in the refrigerator. Delicious dessert is ready to serve! Bon Appetit!

Another recipe for the Leningrad cake

We bring to your attention one more way of preparation of the delicious dessert, familiar to us since the childhood. Cake with this recipe will become a real decoration of the festive table and will be enjoyed by all households and guests.

Ingredients

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

• For the test - a pound 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 quench it;
• For cream - 200 g of butter, 100 g of powdered sugar, 400 g of condensed milk, 2 tbsp. L. Cocoa powder;
• For chocolate glaze - a stitch of bitter or milk chocolate and 20 g of butter.

Also for smearing of the cakes we need sour jam (for example, apricot), and for decoration - nuts (walnuts, hazelnuts or peanuts).

Create a delicious dessert

To make a dough, it is best to use a mixer, so it will be more airy. With the help of the headpiece-whisk, beat the sugar with butter, add the eggs and whisk until lush foam. We put on the nozzle for the dough, add the flour, the soda vinegar, which is quenched with vinegar and beat it at medium speed. The result should be an elastic dough. We divide it into three equal parts and send it for 30-40 minutes to the refrigerator.

We now turn to the preparation of the cream. We beat the butter with condensed milk and powdered sugar. Add cocoa powder and mix thoroughly for a few more minutes. We send the cream to the refrigerator.

On baking paper draw a circle with a diameter of about 25 centimeters. We take a piece of dough from the refrigerator and roll it out on paper to the desired shape and size. Within 15-20 minutes, bake the cake in a preheated oven to 180 degrees. The same procedure is done with the rest of the dough pieces. At still warm cakes we trim the edges with a knife. The rest of this crumb we use to decorate the cake.

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

Now you need to make chocolate icing. To do this, melt the chocolate bar on a water bath, add to it 20 g of butter and mix well to form a homogeneous mass. Cover the upper cake with glaze.

We cover the edges of the cake with cream and decorate with crumbs. The top of the culinary product is decorated with the remains of chocolate cream and nuts. We send our dessert for several hours in the fridge, after which you can serve it on the table.

As you can see, the sand-cake "Leningradsky" is quite simple to prepare. And despite the fact that the process will have to spend a lot of time, having tasted a piece of this delicious dessert, you will not regret it for a moment!