In the USSR, the mid-1950s were marked by the flourishing of the confectionery industry. Despite the rather meager assortment, the Soviet food industry managed to establish the production of a whole series of culinary masterpieces, among which the Leningradsky cake. A recipe for making cakes at home was considered a rarity; it could only be found on the pages of popular newspapers and magazines, along with photos.

Leningrad cake - the history of its origin

The main product range at the time consisted of sponge cakes, which quickly became a scarce commodity. Other confectionery options were produced in limited quantities, despite the growing demand and popularity of such products. A pleasant surprise for consumers was the appearance of shortbread cakes (pictured), which soon gained well-deserved recognition.

Leningradsky Cake 2

Pastry chefs from Leningrad decided to experiment and created a culinary masterpiece using shortcrust pastry. The recipe for the new product was approved in early 1960. It was from that year that the cake known as "Leningradsky" appeared on the shelves of Russian stores and in the culinary world.

The new product was named to compete with the signature products of the Kyiv Karl Marx Factory, which produced confectionery under the "Kyiv" brand. In Leningrad, the product was manufactured according to the newly approved GOST standard. Photos in culinary magazines of yesteryear and online show finished treats, the signature word "Leningradsky." Unfortunately, such a product is virtually impossible to find today; domestic confectioners have stopped producing cakes with this name, instead producing products that only resemble the recipe of the well-known dessert.

The original recipe for this sweet dessert, originally from Soviet cuisine, has survived to this day. For those nostalgic for the delicious past, we suggest creating this delicious cake yourself.

List of required ingredients

Leningradsky Cake 3

Although the recipe contains many ingredients, the baking process is essentially straightforward. For an experienced home cook, making Leningrad cake at home will be a breeze.

We offer a recipe for making shortbread cake according to GOST standards, following a precise ingredient list and the classic procedure. To get started, you'll need the following ingredients:

To prepare shortcrust pastry:

  • flour – 500 g;
  • a glass of sugar;
  • baking margarine – 300 g;
  • eggs - 2 pcs.;
  • egg yolk - one;
  • vanillin - 1g;
  • baking powder - a tablespoon.

To prepare the cream we will need:

  • butter – 300 g;
  • condensed milk – 400 g;
  • a glass of powdered sugar;
  • cocoa - two tablespoons.

Using margarine in the baking process should only enhance the flavor of the cakes. This recipe has been tried and tested for years, and in this case, using margarine in baking should not be misleading.

The preparation of chocolate fudge deserves special attention; we offer a recipe for it.

For this purpose you will need:

  • one egg white;
  • powdered sugar - 150 g;
  • cocoa - 3 tablespoons;
  • a glass of water.

Apricot jam, homemade preserves, or sweet and sour apricot preserves are used as filling. To add a special touch, the recipe recommends adding nuts.

The process of making a cake

Leningradsky Cake 4

Shortcrust pastry is fairly quick and easy to make, but to achieve the best quality, a few details should be taken care of in advance. Soften the margarine in a separate bowl, add sugar, and vanilla. Then add two eggs and, separately, one egg yolk. Mix everything thoroughly until smooth, then add sifted flour and baking powder.

Knead everything again carefully and refrigerate for an hour and a half. The recipe calls for two layers, so divide the chilled dough into two equal portions. Incidentally, the original Leningrad cake recipe calls for five layers (pictured), but Soviet pastry chefs decided to skimp on the quantity.

The dough is rolled out to a thickness of 5 mm and then placed on a baking sheet. Each layer is baked for 15-20 minutes at 2000The finished cake layers are stacked on top of each other and cut into two equal pieces. This results in four equal pieces. Stack them again on top of each other and trim off any uneven edges.

While the cake layers are baking, you can make the cream. Mix the butter with condensed milk, then sprinkle the mixture with powdered sugar and cocoa powder. Mix everything again. Refrigerate the finished cream.

At home, assembling the cake is especially interesting. Spread a thin layer of apricot jam on each layer, then spread the prepared cream on top. The recipe for this delicacy, according to GOST, specifically calls for apricot jam.

The top layer is also spread with jam, and the edges of our masterpiece are coated with chocolate cream. Finally, prepare the icing. Whisk together the powdered sugar, egg whites, and cocoa powder. Add a glass of cold water until the mixture is soft and sticky. Coat the finished product on all sides with grated nuts, and spread the icing on the top layer as a decoration. If desired, you can use the remaining cream to write the familiar inscription "Leningradsky" on the hardened surface.

A favorite delicacy from the Soviet culinary past is ready. Before serving, take a photo of the dessert!

Video recipe for making Leningradsky cake