Leshnikova layered cake * 15 glorious *

Submitted by enr on 21 Nov 2011
# For the bases:
10 egg whites at room temperature
250 g ground walnuts or hazelnuts
4 tbsp white flour (not packed)
250 g sugar
# For the first cream:
115 g cream cheese
115 g sifted powdered sugar
115 g melted chocolate (white or brown)
# For the second cream:
500 ml sweetened cream
500 g Oreo cookies or Go
# For the third cream:
5 tbsp jam milk (Dulce de Leche)
# To cover:
400 g candy marshmallow
powdered sugar to stiff dough
Leshnikova layered cake * 15 glorious *
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This is the cake I've put together for my 15th birthday. The bases: Beat the egg whites and sugar in a thick snow and begin to gradually add parts mixed flour and finely ground walnuts. Stir nice mixture until everything is mixed perfectly. Prepare a circular tray (25 cm), oiled it and Flour well on the bottom and on the walls. Pour it 1/3 of the mixture and bake until ready in a preheated 180C oven. Bake three the base. First Cream: Stir the feta cheese and sugar. Melt the chocolate in a water bath, leave it to cool and add to the mixture. Mix until a uniform mixture. Second cream: Beat cream nice. In a food processor crush the biscuits, but not too small pieces to be able to be felt in the cream. Add them to the cream and the cream is ready. Third cream: How to make jam milk - buy a can of unsweetened condensed milk and then cook 3-5 hours without open it by watching the can always be covered with water. The more you cook the milk, the more dense and dark will be sweet. This is. Cover: Pour the candy into a fireproof container, add 2-3 tbsp water and melt them in the microwave. Then pour the icing sugar and stir the melted candy. Pour the mixture onto a table, covered with plenty of icing sugar and knead until you get hard dough. To store it in the refrigerator oiled transparent bag, foil or whatever you like and turn it dough. You can store it so even a week. Roll is a little more difficult. To assemble the cake: Take first base and cover with 1/2 of the cream first then 1/3 of the cream. Place the second base and repeat the procedure. Third base coat with milk jam as you want and again cover the entire cake with the cream. Comes the turn of the Fund * *. Roll it properly and adhere to the cake. Leave in refrigerator to set for 2-3 hours. * Pastry was very sweet (I adore my sweet). Hope you like it.
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21 Nov 2011


what cream cheese to use creams cake

Congratulations on your beautiful cake!

cream cheese ¨Filadelfiya¨

Thanks a lot

I loved the recipe. For now goes to favorites. I think Bulgarian and cream cheese will do (true that Philadelphia has a delicate structure, but the price is *gross*).

interesting recipe, with some inaccuracies, but the age of the author fully justifying them :) Dulce de leche is made with sweetened milk. Fondant from marshmelous is sustained for months (in a refrigerator). Allow to come to room temperature, so flattening it presents no difficulties. Time *tightness* of the cake is very small. These cakes are made at least 24 hours before consumption, various creams need time while connected perfumes. Overall interesting recipe with lots of potential for refinement.