Leningradsky Cake

Leningradsky cake made to the classic GOST recipe: four shortbread layers, cocoa charlotte cream, and chocolate glaze. The ingredients are all easy to find, and the process is simple: the dough comes together in 10 minutes, and each layer bakes in just 10-15 minutes. My family loved this cake, I confidently recommend it - enjoy!

Leningradsky Cake

GOST-style Leningradsky shortbread cake: four layers, cocoa charlotte cream, and chocolate glaze.

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Prep Time 1 hour hr

Cook Time 15 minutes mins

Chilling 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

Layers

• 330 g flour
• 185 g butter or margarine
• 125 g sugar
• 1 egg
• 1 tsp baking powder or baking soda

Charlotte Cream

• 75 g milk
• 1 egg yolk
• 125 g sugar
• 125 g butter
• 1 tbsp brandy or whiskey
• 1 tbsp cocoa powder
• 1 tsp vanilla sugar

Chocolate Glaze

• 170 g milk
• 5 tbsp sugar
• 4 tbsp cocoa powder
• 100 g butter

Method

 

1. Whip softened butter, the egg, and sugar for about 5 minutes until fluffy and smooth. Sift in the flour with the baking powder and knead a pliable dough without overworking it with too much flour.
2. Divide the dough into 4 parts, roll each out on parchment into 18x18 cm squares, and cut them to shape. Roll out the scraps into another sheet for crumbs. Stack the layers on parchment and freeze for 15 minutes.
3. For the cream, combine the sugar, vanilla sugar, milk, and yolk in a saucepan, bring to a boil while stirring constantly, and cook until lightly thickened, 2-3 minutes. Pour out, cover with plastic wrap pressed directly onto the surface, and let cool completely.
4. For the glaze, bring the milk to a boil, stir in the sugar and cocoa powder, and cook until thickened, 3-4 minutes. Remove from heat, add the butter, and mix well.
5. Bake the shortbread layers at 200°C for 10-15 minutes - they should rise and turn golden without drying out. Slide each layer off with its parchment and let cool right on it.
6. Whip softened butter for 5 minutes, adding the cooled custard syrup one tablespoon at a time. Add the cocoa powder, whip, and finally pour in the alcohol - the cream is ready.
7. Coat one layer with chocolate glaze. Spread the remaining three thinly with cream, saving a third for the sides and piping. Assemble the cake, place the glazed layer on top, coat the sides with cream, and coat with crumbs from the fifth layer.
8. Chill the cake in the fridge for an hour, then pipe decorations from the remaining cream, sprinkle with chopped walnuts, and write a message in chocolate.
   

Notes

Spread the cream in a thin layer - this cake is meant to have only a little, otherwise the shortbread layers turn soggy.

Tips

• It's convenient to bake two layers at a time - it saves time overall.
• Be sure to chill the dough before baking - this helps the layers hold their shape.