Leningrad Cake with Raspberries
Baking and Desserts • Russian
Description
Leningrad Cake with Raspberries
Ingredients
- Butter 20 oz
- Wheat Flour 20 oz
- Sugar 5 oz
- Farm fresh eggs 2 pieces
- Activated Baking Soda ½ teaspoon
- Powdered Sugar 5 oz
- Sweetened Condensed Milk with Coffee 1 can
- Cocoa Powder 3 tablespoons
- Raspberry gin 20 oz
- Walnuts 5 oz
- 70% Dark Chocolate to taste
Step-by-Step Guide
Step 1
Shortcrust pastry: beat the butter and sugar, add the eggs one at a time and whip until fluffy. Add flour with baking soda. Divide into 3 parts, roll out, and bake for 20 minutes at 180°C.
Step 2
Cream: Beat the softened butter with powdered sugar, then gradually add the condensed milk and cocoa.
Step 3
Spread a thin layer of jam on the layers, then cream. Coat the top and sides with cream, and sprinkle the sides with crushed walnuts.
Step 4
Decorate with nuts and chocolate and any remaining cream.
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