ingredients Cake “Leningradsky”
Wheat flour, high-grade (Baking) 550 g
Sugar sand 230 g
Butter 72.5% fat, peasant 550 g
Chicken egg (Baking) 108 g
Vanilla extract 5 g
Food leavening, baking powder (replacing yeast), with low content. sodium 5 g
8.5% fat condensed milk with sugar, whole 360 g
Powdered sugar 60 g
Cocoa powder 67 g
20% fat sour cream 200 g
Apricot jam 110 g
Walnut 50 g
Very tasty, exquisite, for any celebration! This is one of the desserts from our Soviet past. It was loved by many people in the past, but even now, it has many fans among adults and children.
Ingredients:
Servings: 8
For the dough:
Wheat flour 320 gr
Sugar 130 gr
Butter 185 gr
Eggs 1 pcs.
Baking powder 1 teaspoon.
For the cream:
Sugar 180 gr
Butter 200 gr
Egg yolks 1 pcs.
Milk 120 ml
Brandy 1 table.l.
Cocoa 8 gr
Vanilla sugar 1 table.l.
For the fudge:
Sugar 500 gr
Water 150 ml
Lemon juice 1 table
Cocoa for decoration
The butter should be taken out of the refrigerator in advance so that it warms up. To soften the butter faster, I cut it into small cubes.
Combine the soft butter and fine-grained granulated sugar (or even better, use powdered sugar) in a bowl.
Using the paddle attachment (or a spatula), beat the mixture on medium speed for at least 5 minutes.
Once the butter and sugar are combined, add one egg and a pinch of salt.
Continue beating for another 2 minutes until the mixture is creamy.
Meanwhile, combine the flour with the baking powder, mix thoroughly with a whisk, so that the baking powder is completely mixed with the flour,
and sift through a sieve.
Add all the flour to the beaten butter base at once and, on the minimum speed of the mixer, knead the dough.
As soon as everything is mixed until smooth – turn off the mixer
You do not need to knead for a long time, otherwise the dough will be delayed and the cakes will be tough.
In just 10-15 seconds, you will have a completely smooth and soft dough. It does not stick to your hands and works perfectly.
Divide the shortcrust pastry into 4 equal parts (there will be 4 cakes).
You can use a scale for accuracy.
Next, we will need 4 pieces of parchment paper and a square cardboard template measuring 20×20 centimeters.
Place a piece of dough on the baking paper and use your hands to knead it, trying to make it relatively square.
Use a rolling pin to roll the dough into a thin layer. When rolling out, lightly dust the dough with flour as needed, but the less flour, the better. The thickness of the rollout should be approximately 3-4 millimeters.
Apply a cardboard stencil, trim the dough where it extends beyond the stencil, and use a fork to prick the main square of the dough.
Repeat this process with the remaining 3 pieces of dough.
Put all the cakes in the freezer for 15-20 minutes (no need to keep them there longer) and immediately turn on the oven to 180 degrees. Bake on top and bottom heat, without convection.
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