- Flour - 300 Grams
- Butter - 300 Grams (175 dough, 125 grams in cream)
- Sugar powder - 125 Grams
- Egg - 1 piece
- Baking Powder - 1 teaspoon
- Sugar - 615 Grams (115 - in cream, 500 - in sweet)
- Yolk - 1 Piece
- Milk - 75 Grams
- Cognac - 1 st. a spoon
- Vanilla Sugar - 10 Grams
- Cocoa - 15 Grams (half - in sweet, half - in cream)
- Water - 150 Grams
- Lemon juice - 1 st. a spoon
- Nuts - - To taste
Beat up to a homogeneity of 175 g. butter, sugar powder, egg and baking powder. Add the flour. Hand knead the dough. We divide the dough into 4 equal parts, each of which is rolled out so that it can cut out a square layer 18 to 18 cm in size. Cut it conveniently on the cardboard template. Each cake is individually sent to the freezer for 15 minutes. Slightly frozen cakes are sent to the oven and bake for 10-12 minutes at 200 degrees. Then we take out and cool it on the grate. Whisk the water in a bowl, 500 gr. sugar and lemon juice. Beating will have a long time, about 10-15 minutes, until a fairly thick white fudge is formed. When the lipstick thickens, we tint it with cocoa powder. The resulting lipstick is evenly distributed over one of the cakes (the cake should be cooled to room temperature). We spread the lipstick over the cake - and put it aside. Now prepare the cream. To do this, first, prepare the syrup: mix the milk and yolk to homogeneity, add sugar, on a slow fire bring to a boil and cook for 2-3 minutes to the consistency of condensed milk. Cool, then prepare the cream directly: beat the butter until lightening, then add the powdered sugar and, continuing to beat, gradually introduce the syrup. When the cream is almost uniform, we add cognac to it. Then 2 tbsp. We set aside the cream, and add the cocoa to the remaining cream. Good whisk. The resulting brown cream is divided into 4 identical parts. Begin to collect the cake, evenly spreading on each layer of dough a quarter of the cream. The top will be the cake, smeared with sweet. We rub the sides of the cake with the remaining quarter of the cream, from above decorate the cake left with white cream and nuts. We send the cake to the refrigerator for a couple of hours, after which the "Leningrad" cake can be served to the table. Bon Appetit!
Servings: 8