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How to bake a shortbread cake base. Shortbread: a step-by-step recipe with a photo

Shortcrust pastry for a cake is an ideal alternative to the classic biscuit. Through the implementation in practice of simple, affordable and varied recipes for obtaining such a base, it will be possible to prepare a lot of original and delicious desserts.

How to make a shortbread cake?

A simple shortbread dough for a cake involves combining flour with butter and an egg or a small portion of ice water, through which it will be possible to collect the grated oily crumb into a common flour ball.

  1. The flour is sieved before use and, if necessary, supplemented with baking powder or quenched soda.
  2. The butter or margarine is pre-cooled in the freezer, and then grated or, on the contrary, softened at room conditions and ground with flour with your hands until you get crumbs.
  3. In addition to ice water, the dough composition can be supplemented with milk, sour cream, eggs or only yolks.
  4. To make the shortbread cakes for the cake fragrant, add vanilla or other flavoring.
  5. Part of the wheat flour can be replaced with chopped nuts, almond flour.
  6. Before rolling, the soft shortbread dough is pre-cooled in the refrigerator, which will greatly simplify the process of forming the cakes of the desired thickness.

The classic recipe for shortbread cake


Shortcrust pastry for the cake is a recipe for the execution of which natural butter is used in the original. The final taste and tenderness of the finished cakes will depend on the quality of the latter. The amount of powdered sugar can be adjusted to your taste and depending on the sweetness of the cream.

Ingredients:

  • egg - 2 pcs.;
  • flour - 300 g;
  • butter - 200 g;
  • icing sugar - 100 g.

Preparation

  1. Sift flour, mix with powdered sugar and grated frozen butter until crumbs are obtained using a food processor or using a simple grater.
  2. Add an egg to the crumb, collect the dough in a lump.
  3. Place the shortcrust pastry for the cake for 30-60 minutes in the refrigerator, wrapping it with cling film.

Shortcrust pastry for the Anthill cake


The recipe for shortcrust pastry for the "Anthill" cake is performed with sour cream, which will become an ideal binder for flour and butter crumbs and give the base the necessary plasticity. At the same time, the absence of eggs will provide tenderness to the dessert, which will melt in your mouth after soaking with a cream based on condensed milk.

Ingredients:

  • sour cream - 0.5 cups;
  • flour - 4 cups;
  • butter - 200 g;
  • icing sugar - 100 g;
  • baking powder - 1 tsp.

Preparation

  1. The flour is sifted, mixed with baking powder, powdered sugar and grated butter.
  2. Stir in sour cream to the crumb, collect the base into a homogeneous lump, place in the cold in a film for an hour.
  3. Chilled shortcrust pastry for the cake is passed through a meat grinder, spread on parchment and browned.

Biscuit and shortbread cakes


Delicate shortbread cake dough can be obtained by combining butter with a biscuit base of beaten eggs. The structure of such cakes will be in perfect harmony with any cream and perfectly combine with a syrup-based impregnation with and without alcohol. When adding fruit slices to the cream, the impregnation does not need to be used.

Ingredients:

  • eggs - 3 pcs.;
  • flour - 2.5-3 cups;
  • butter - 250 g;
  • granulated sugar - 200 g;
  • baking powder - 1 tsp.

Preparation

  1. Beat eggs with sugar for 10 minutes.
  2. Add soft butter, beat a little more.
  3. Gradually sprinkle flour sifted with baking powder, knead a soft, homogeneous, only slightly sticky dough.
  4. Shortbread biscuit dough for a cake without proofing is divided into 2-3 parts, rolled out on parchment and browned in the oven until tender.

Sandy honey cakes - recipe


Sandy honey cakes prepared according to the following recipe can be stored in the refrigerator in a vacuum package for up to a year, and the dough in the refrigerator for up to a month. Before rolling out the chilled tight portions, you can preheat them a little in the microwave, which will greatly facilitate the task.

Ingredients:

  • eggs - 3 pcs.;
  • flour - 700 g;
  • honey - 230 g;
  • granulated sugar - 40 g;
  • soda - 10 g;
  • butter - 250 g;
  • salt - 1 pinch.

Preparation

  1. Combine honey, butter and sugar in a saucepan, heat to a boil, stirring, adding soda in the process.
  2. After 5-10 minutes, stir in one egg at a time, and then salt and flour.
  3. The resulting non-sticky lump is divided into equal portions, rolled out each on parchment or removed for storage in the cold.

Sand cakes without eggs


If it is not possible to fulfill the recipe with eggs or there is a need to make shortbread lean dough for the cakes, the eggs are replaced with water, and the butter is refined with vegetable oil. When soda is added, it is pre-quenched with vinegar or lemon juice, and, if possible, replaced with baking powder.

Ingredients:

  • flour - 600 g;
  • granulated sugar - 1 glass;
  • salt - a pinch;
  • vegetable oil - 200 ml;
  • extinguished soda - 1 tsp;
  • water - 150-170 ml;
  • powdered sugar.

Preparation

  1. Combine flour and vegetable oil, grind with hands or a combine until crumbs are obtained.
  2. Stir in sugar, soda, salt and gradually spoonful of water, achieving the required structure of the shortcrust pastry.
  3. Divide the shortbread for the cake into portions, roll out on pieces of parchment and bake until light blush and cooked over medium heat.

Shortbread chocolate dough for cake


For cooking, you will have to use shortbread cakes made from dough with cocoa, the amount of which is adjusted depending on the desired degree of richness of the chocolate taste. Additionally, vanilla, lemon or orange zest, and another flavoring agent are added for flavor.

Ingredients:

  • flour - 300 g;
  • granulated sugar - 125 g;
  • salt - a pinch;
  • butter - 150 g;
  • egg - 1 pc.;
  • cocoa - 20 g.

Preparation

  1. Combine soft butter with sugar, salt and egg, beat at high speed until fluffy.
  2. Sift the cocoa flour and add to the butter base.
  3. Knead soft shortcrust pastry for the cake, leave it in the foil for 10-20 minutes in the refrigerator.

Shortcrust pastry on margarine for cake - recipe


More budgetary and at the same time worthy of taste is obtained for the cake. One egg can be replaced with a spoonful of chilled sour cream, which will add extra tenderness to the cakes and a creamy taste. Vanilla sugar or vanillin will not be superfluous in such a base.

Ingredients:

  • flour - 4 cups;
  • granulated sugar - 200 g;
  • soda - 1 tsp;
  • margarine - 250 g;
  • egg - 2 pcs.;
  • vanilla.

Preparation

  1. Sugar, vanilla, egg, quenched soda are added to softened margarine.
  2. Sift flour, add step by step to the base obtained at the first stage.
  3. Quickly knead the soft dough, wrap it with cling film, place in the refrigerator for 1 hour.

Shortcrust pastry on yolks for cake


Shortcrust pastry cakes for a cake will melt in your mouth and are especially tender if you knead the dough on egg yolks. Instead of sugar, it is better to take powdered sugar here. Such a base does not tolerate prolonged kneading, after which it becomes tough. It is only necessary to collect the crumb into one common lump, which is allowed to cool before use.

Ingredients:

  • flour - 3 cups;
  • butter - 200 g;
  • icing sugar - 200 g;
  • yolks - 5 pcs.;
  • salt - a pinch;
  • baking powder - 1 tsp.

Preparation

  1. Beat butter until lightening with powder.
  2. Add yolks, salt, mix until smooth.
  3. Stir in flour with baking powder, wrap the dough with foil, place in the cold for an hour.

Sour cream and shortbread cakes - recipe


Moderately sweet, tender and tasty for a cake. Any cream of sour cream, cream, cottage cheese or condensed milk will be combined with such a base, to which you can add chopped nuts, dried fruits, or supplement it when forming a dessert with berries, slices of fresh or canned fruits.

Ingredients:

  • flour - 350 g;
  • butter - 150 g;
  • granulated sugar - 2-3 tbsp. spoons;
  • yolks - 2 pcs.;
  • sour cream - 140 g;
  • salt - a pinch;
  • baking powder - 1 tsp;
  • vanilla.

Preparation

  1. To soft butter add granulated sugar, salt, vanilla and flour with baking powder.
  2. Grind the mass until crumbs are obtained.
  3. Add yolks with sour cream, mix and collect the moistened crumbs in a common lump, which is removed for an hour in the cold.
  4. Divide the base into portions, roll out and bake the cakes.

Sand cakes with nuts


Shortcrust pastry cakes acquire a special aroma and taste if part of the wheat flour required for kneading is replaced with almond flour. If there are no almonds or flour from it, you can add peanuts, walnuts, hazelnuts or cashews chopped in a blender to a paste into the base. At the same time, nuts are added not only to the cakes, but also to the cream for the cake.

Ingredients:

  • wheat flour - 400 g;
  • almond flour - 100 g;
  • butter - 200 g;
  • icing sugar - 200 g;
  • egg - 2 pcs.;
  • salt - a pinch;
  • baking powder - 1 tsp.

Preparation

  1. Soft butter is ground with powdered sugar, salt, eggs.
  2. Add a mixture of two types of flour and baking powder, mix.
  3. Collect the resulting crumb in a common lump, cool in a film in the refrigerator for an hour.
  4. Divide the spaced base into portions, roll each on parchment and bake the cakes in an oven preheated to medium temperature.

Shortbread cake cakes in a frying pan


If there is a need to cook shortbread, the following dough recipe will be the perfect option for solving the problem. For those who do not like the honey aroma and taste of desserts, you can replace the honey with an additional portion of sour cream, and at the same time extinguish the soda with lemon juice or vinegar.

Shortcrust pastry baked from shortcrust pastry ("breeze" in French) ranks second in popularity after yeast. The secret of success lies in the availability of ingredients, ease of preparation and the wide range of confectionery products that can be created from it.

Shortbread dough got its name due to its high content of fats (butter, margarine), which make it crumbly, like sand when baked.

Varieties of cakes

Depending on the ingredients used and their quantity, the following types of shortbread are distinguished:

  1. Classic cake. It contains flour, sugar and butter.
  2. Cake with egg yolks. Egg yolks are added to the classic composition. This gives the baked goods good crumbling and friability.
  3. Cake with sour cream. Replaces half a serving of butter. This recipe is less high in calories. Gives the dough elasticity, pliability, it is convenient to roll it out. Such a cake forms the basis of pies and juices.
  4. Cake with mayonnaise. The sauce is used as an alternative to sour cream and completely replaces butter. The dough is pliable, and the finished product retains its sandy properties.

What can be made from shortcrust pastry?

Shortbread cakes are used for cooking:

  • open pies with sweet filling;
  • fragile cookies in silicone molds;
  • desserts with jam;
  • crumbly curd delicacies.

Sugar-free base is no less popular. To create hearty pastries for lunch, meat pies, minced chicken pies, cakes for mushroom casseroles are suitable.

Compound

The recipe for a shortbread cake in the classic version involves the use of sugar, butter (can be replaced with margarine) and flour in a ratio of 1: 2: 3, respectively. No baking soda and baking powder are added.

To give baked goods an original taste and aroma, you can add a little vanilla, lemon or orange peel, grated chocolate, cocoa, cinnamon or chopped nuts to the dough.

The main components and additives are chopped with a knife to a crumb state or kneaded in a food processor with a special dough attachment. Hands should touch it as little as possible, otherwise heating from the warmth of the hands will occur, and the recipe will be violated. The workpiece is placed in cling film and sent to the refrigerator for half an hour.

Benefit and harm

It's amazing, but shortcrust pastry cakes are a real storehouse of vitamins! It contains vitamins A, E, H, D, PP and B, as well as trace elements - potassium, calcium, magnesium, iron, sodium, phosphorus, zinc and many others.

Not without a fly in the ointment - high-grade wheat flour has a large yield of gluten, which inhibits digestive processes, creates a feeling of heaviness in the stomach. Nutritionists recommend minimizing the use of shortbread dough due to its high calorie content (404 kcal per 100 grams, excluding impurities) and starch content.

The energy value of the cake according to the classic recipe is 6.6 grams of proteins, 21 grams of fats and 46.8 grams of carbohydrates.

The process of cooking and serving the cake

The recipe for shortbread cake layers provides for strict adherence to the temperature regime when working with the dough. Kitchen utensils, ingredients and air should be no higher than +20 degrees Celsius.

The optimum baking temperature is 180-200 degrees. The indicator of readiness is the appearance of a characteristic golden color and drying of the liquid. Depending on the type of oven and the size of the piece, it may take 10 to 60 minutes to achieve the result.

It's interesting, but ready-made shortbread dough can be frozen! It is enough to wrap it in plastic wrap and send it to the freezer. Within 2-3 months it will not lose its properties and will be ready for use immediately after defrosting.

Below are popular recipes for shortbread cakes for homemade confectionery masterpieces.

Sand base for cheesecake

Delicious curd cake - raspberry, strawberry, chocolate, lemon, etc. Do you know what they all have in common? The crispy shortbread base, which is the hallmark of this dish with American roots.

There is a recipe for making cheesecake without a base. But after all, nothing beats the delicate crunch of shortbread dough with a creamy filling!

Main Ingredients:

  1. Wheat flour - 150 grams.
  2. Butter - 100 grams.
  3. Sugar - 30 grams.
  4. Chicken egg - 1 piece.
  5. Salt is on the tip of the knife.

Cooking process

To prepare a shortbread cake for cheesecake, sift the flour into the mixer bowl, add 100 grams of room temperature butter and sugar. Set the minimum speed, mix until smooth. Add a pinch of salt to the dough, so it will not be too brittle. At the very end, introduce the egg. When the mass has acquired elasticity, send it to the refrigerator for 2 hours.

After the specified time, the dough is ready to work - it can be rolled out, laid out in a mold lined with parchment paper and sent to the oven for 15 minutes at 180 degrees. The base for the cheesecake is ready! And you can go the other way. Add 200 grams instead of 100 grams of butter. Stir with the rest of the ingredients in a blender until smooth. Immediately put the dough into a mold and send it to an oven preheated to 180 degrees. Wait until the oil starts to boil and takes on a characteristic brown hue. Remove the sand cake, cool to room temperature, send to the refrigerator for 3-4 hours - until the butter hardens and the dough sets.

Sand cake with meringue layer

Multilayer with meringue - a synergy of black and white cakes, layers of jam and meringue cake. The confection turns out to be tall and rather heavy, so that it will satisfy the need for a dessert for a company of 8-10 people.

Before serving, shortbread cakes with meringue should be kept in the cold for 5-6 hours so that the cake is well saturated.

Ingredient List

Shortbread:

  1. Premium flour - 500 grams.
  2. Butter - 300 grams.
  3. Egg yolks - 5 pieces.
  4. Cocoa - 80 grams.
  5. Baking powder - 1 teaspoon.
  6. Sugar - 200 grams.
  7. Jam (apple, plum) - 4 tablespoons.
  8. Sour cream (15-20% fat) - 100 grams.

Meringue cake:

  1. Egg whites - 5 pieces.
  2. Sugar - 150 grams.
  3. Walnuts - 50 grams.
  1. Butter - 400 grams.
  2. Sugar - 300 grams.
  3. Purified water - 100 milliliters.

Meringue, cream, shortbread. Recipe with photo

To prepare shortcrust pastry, melted butter must be whipped with sugar until firmly fluffy. Add 1 yolk and 1 tablespoon of sour cream each, whisking.

Stir in the sifted flour and baking powder. Knead the dough.

Divide the workpiece into 4 equal parts. To do this, you can use a kitchen scale or separate visually equal lumps. Stir cocoa into 2 parts. Send all the dough to the refrigerator, wrapping each of the lumps with cling film.

Put parchment paper in a split form. Put 1 part of white dough on the bottom, evenly spreading to the edges. Apply a thin layer of jam. Put the dough with cocoa on it. It should not lie in a layer, but in pieces. Pieces of 2 centimeters should be pinched off from the base and evenly distributed over the surface.

Preheat the oven to 180 degrees. Send a form with filling there. Bake for 20-25 minutes. Proceed in the same way with the remaining dough.

For the meringue crust, separate the whites from the yolks and beat until fluffy for 5 minutes. Add sugar 30-40 seconds before the end of the process. Do not stop whipping.

Grind the nuts in a coffee grinder or blender until they become flour. Add to the proteins with sugar. Mix.

Place the dough in a paper-lined mold. Set the temperature in the oven to 90 degrees and "dry" the cake for 2 hours until cooked.

For the cream, combine water and sugar, put on fire, bring to a boil and cook for 5 minutes. Cool to room temperature.

Beat soft butter with a mixer until fluffy. Add a tablespoon to the cooled sugar syrup, beat.

It remains to collect the shortbread cakes for the cake. Place the bottom with the chocolate side up. Lubricate with cream. Put the meringue walnut crust on it. Lubricate with cream. The last layer is a shortbread cake with the chocolate side down.

Grease the top and sides of the cake with the remaining cream and sprinkle generously with coconut.

Biscuit-shortbread cake

We bring to your attention a confection made from two types of cakes and three layers. In terms of taste and appearance, the cake will surprise gourmets with a sweet tooth.

It will take 90 minutes to cook and a basic set of ingredients.

For shortbread:

  1. Flour / s - 180 grams.
  2. Sugar - 70 grams.
  3. Margarine - 100 grams.
  4. Chicken egg - 1 piece.

For a biscuit cake:

  1. Flour - 100 grams.
  2. Cocoa - 1 tablespoon.
  3. Sugar - 80 grams.
  4. Egg - 8 pieces.

For interlayer and impregnation:

  1. Cherries - 500 grams.
  2. Cherry juice - 100 milliliters.
  3. Starch - 10 grams.
  4. Sugar - 2 tablespoons.
  5. Cherry tincture - 60 grams.
  6. Chopped dark chocolate - 50 grams.
  7. Gelatin - 1 pack.

For buttercream:

  1. Fat cream - 1 liter.
  2. Vanillin - sachet.

For shortbread, mix soft margarine with flour, sugar and egg. Knead the dough thoroughly until smooth. Roll into a circle to fit the shape. Make several punctures with a fork around the perimeter. Bake at 180 degrees for 15 minutes (until golden brown).

For a sponge cake, beat the eggs into a firm, stable foam. Mix flour with cocoa. Gradually inject into the egg mixture. Knead the dough, gently knead with a spoon so as not to knock down the splendor created by the egg mass.

Pour into a split form, bake in the oven at 180 degrees for 20 minutes. Cut the finished cake into several pieces with a knife.

For the cream, beat the vanillin with the cream until a thick homogeneous mass.

Cherry soak will take longer to prepare. Starch must be dissolved in the juice. Add cherries to the mixture. You can use both fresh berries, after removing the seeds, and frozen ones. In the latter case, they should melt to room temperature.

Put a saucepan with starch, juice and cherries on the fire and cook for 10 minutes. Add gelatin. Dissolve it. Cool the jelly. Send to refrigerator to thicken.

Add sugar to the cherry liqueur. Soak each cake with the resulting syrup.

We collect the cake

Place a shortcrust cake on the bottom of a large plate, distribute the jelly evenly over it. Cover with the first sponge cake. Grease liberally with butter and pour over with cherry jelly. Top with a second sponge cake.

Thickly cover the top and sides of the biscuit-shortbread cakes with butter cream.

Decorate the top with cherries and sprinkle with chocolate chips (rub on a fine grater).

Place the finished product in a cold place for several hours for impregnation.

Cooking instructions

40 minutes Print

    1. Butter or margarine should be soft, if slightly frozen, leave to warm at room temperature.

    2. Turn on the oven to heat up to 200 degrees. Tool Oven thermometer

    3. Rub butter or margarine with sugar and vanilla sugar.
    Add 1 egg there, mix.
    We take 2 eggs, separate the whites from the yolks, we do not need whites, we put them in the refrigerator.
    And add the yolks to our dough and mix thoroughly.

    Crib How to separate whites from yolks

    4. Measure out the flour and add baking powder to it.
    Pour into our mass and mix thoroughly.
    The dough should be thick, not spread much, but not tight! (If tight, add 2-3 tablespoons of milk or water).

    5. Prepare a deep mold, as the dough will rise 2-3 times.
    Or small molds to make biscuits.
    If it's silicone, then it's good, you don't need to do anything with it, if it's the usual form, then grease with oil and sprinkle with flour in a thin layer. Tool Silicone bakeware Silicone molds are more convenient than metal ones: they do not need to be oiled, food does not burn in them and they wash well. Plus, they bend, and therefore it is easier to remove them from the finished cake.

    6. Pour the dough into our mold or molds, level it (if these are small molds, then we spread only half). We set to bake small tins for 15-20 minutes. at a temperature of 180-200 degrees, a large form for 25-30 minutes at a temperature of 180-200 degrees. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.

    7. Check for readiness, pierce the biscuit with a wooden stick (for example, a toothpick), if there is no raw dough on the stick, then everything is ready.

    8. Cool, remove from the mold.
    Enjoy your tea!

The recipe is not to say so original, the shortbread cake does not look as impressive as modern desserts. And, nevertheless, love from the first piece is guaranteed. Because this is an ageless culinary classic, adored by many shortbread custard cake, the recipe from the photo is step by step, it is very easy to repeat it at home. In the distant Soviet times, where a delicious shortbread cake comes from, almost all recipes were developed in accordance with GOST for mass production. They were quite simple and cheap. At the same time, the taste of the cakes is excellent, whatever recipe you take is a masterpiece. And we will prepare one of them today.

Ingredients for shortbread cakes:

  • sugar - 1 glass;
  • wheat flour - 2.5-3 cups + 0.5-2 / 3 cups for rolling out cakes;
  • butter - 100 g;
  • sour cream 10% fat - 150 g;
  • soda - 0.5 tsp with a small slide;
  • vinegar - 1 tbsp. l;
  • vanillin - 1 sachet.

For the custard you will need:

  • eggs - 6 pcs;
  • wheat flour - 4 tbsp. l;
  • granulated sugar - 1.5 cups;
  • milk - 1 l;
  • vanillin - 1 sachet (weight 2 g);
  • butter - 100 g.

How to make a custard shortbread cake

The cooking process consists of three stages: we need to bake the cakes, boil the custard and assemble the cake. It doesn't matter what you do first - cakes or cream, in this recipe for a shortbread custard cake, the sequence of actions can be anything. I sometimes cook cream in the evening, the next day I bake cakes. Or vice versa. Do as you like.

Making shortbread cakes

Sift three glasses of flour, add sugar. Mix everything with a spatula. With regards to flour - we have it different in quality, each time the proportions are slightly different. My advice - first sift 2.5 cups, then, as the dough is prepared, it will be clear whether you need more or enough.

The butter should be very, very cold, not frozen, but well chilled. You can put it in the freezer for half an hour, as I do. We shave cold butter into a mixture of flour and sugar.

Now quickly rub all the components with our palms to get an oily crumbly crumb. The faster you do this, the less flour the dough will take. When the butter begins to melt under your hands, the dough will become sticky, you will have to add flour. If everything is done quickly, then it will not have time to melt, it will take less flour.

Add chilled sour cream. I take not very thick, 10% fat.

Sprinkle sour cream with crumbs and add soda, quenched with vinegar.

We begin to stir with a spoon so that the butter melts less. Pour in vanillin or vanilla sugar.

We knead with our hands, quickly, rolling the dough into a bun. If it sticks, add flour, but a little so that it remains soft and easily rolled out. Tighten the bowl with plastic wrap, put the dough in the refrigerator for 30 minutes.

Cut the dough in half on a floured board and then cut each half into three pieces. We leave one piece for rolling, put the rest in a bowl, return it to the refrigerator.

Pour some flour on the board, roll the dough into a bun so that it is soft, but not sticky. Flatten it and roll it out with a rolling pin into a thin circle about 1 cm thick, a little over 20 cm in diameter.There is no need to cut the workpiece, I do this on the finished cake as soon as I get it out of the oven. The cuttings are used for sprinkling the top or sides.

Sprinkle the baking sheet with a thin layer of flour. We fold the workpiece in half and transfer it to flour. Expand, pierce the cake with a fork. Be sure to do this, otherwise the dough will swell when baking.

Shortcake cakes are baked at a temperature of 200 degrees for about 8-10 minutes. Their color remains light, you can slightly gilded, but not to a ruddy color. We cover with a suitable dish (plate, lid or put a baking dish), circle with a knife. We put the cuttings in a bowl, transfer the cake blank from shortcrust pastry to a flat surface (on a table, board). Leave to cool. We bake the rest of the cakes in the same way.

Making a shortbread custard

I advise you to cook the custard with a surplus, because someone wants to try it, and it is very difficult to stop - I know it myself. Therefore, I cook for a liter of milk. I break six eggs into a cauldron, and pour a full glass of sugar there.

Beat with a whisk until foam appears. You can use the mixer, I can cope without it. Two minutes - and a lush foam mass is ready.

Add flour after sifting through a sieve. All at once or in portions - there is no difference. Well proportioned, this is a classic custard recipe from an old cookbook. Never let down.

Beat thoroughly, very thoroughly. So that even the smallest lumps of flour are not observed. Otherwise, when heated, they will brew and the finished cream will become dense lumps.

Pour in a liter of cold milk, stirring with a whisk.

We put the cauldron on a fire slightly weaker than average, the one on which you boil milk. Stirring the mass continuously, cook the cream until thickened. I used to stir with a spoon, but somehow I tried it with a whisk - it turned out to be much more convenient. Long handle, more grip of the cream, all the lumps that begin to form when the mass thickens are broken. The cooking time is about 12-15 minutes, also focus on the time it takes to boil a liter of milk. If you stop stirring the cream, it will burn, the sweet thick mass will instantly stick to the bottom.

To cool the custard faster, place the cauldron in a large bowl of water or in the kitchen sink. When it gets warm, add room temperature butter and vanillin. Stir until smooth. Let it cool down or leave it until the next day.

Assembling and decorating a shortcrust pastry cake

When the cakes and custard have cooled to room temperature, you can start assembling the cake. The sand cake will be soaked for at least 12 hours, but it is better to leave it for a day. We take a flat dish, put the first cake layer, brushing off the remaining flour from it with a brush. We spread a portion of the custard, spreading it in an even layer. Each cake will take 3 tbsp. l. cream or a little more. Do not forget to leave to cover the sides and top of the cake.

So we coat all the cakes. Smooth out the cream on the top cake layer with a spatula or the flat side of a knife. Apply the cream on the sides with a brush, filling all the voids. And then we go through with a knife or culinary spatula to level and remove excess. We pass the cut cakes through a meat grinder so that there are pieces of different sizes. Sprinkle the sides of the cake. We cover, leave for a day, give time to the sand cake to soak.

How to decorate the top of a cake is a matter of taste. You can simply sprinkle with crumbs like the sides. Sprinkle with grated chocolate and lay out fresh pineapple slices, cocktail cherries, as I did this time. Cook chocolate icing for a homemade shortbread cake, beat whites with sugar - choose any option or come up with your own.

Well, our handsome cake is ready! As you can see, making a delicious shortbread custard cake at home is quite a feasible task. There is nothing complicated, and not so much time is spent. I will be glad if you can make a shortbread cake and share your impressions or photos. Delicious cake and bon appetit! Your Plyushkin.

And now, after reading the recipe, you can watch a video about making shortbread dough that I found on the Internet.

A sand cake is a simple and at the same time very tasty dessert that you can use to welcome guests and delight your family. The peculiarity of this delicacy is that the dough acquires its characteristic texture due to the high content of oil in it. But yeast is not used for shortbread baking.

There is a shortbread cake for so long that it has become almost one of the most common types of homemade treats. The housewives learned how to cook it with fruits, cream, jam, cottage cheese, condensed milk and other fillings, thanks to which the baked goods can become different every time.

Among the sandy desserts, there is also the famous cake without baking, named after the abode of the most hardworking inhabitants of our planet.

Consider the most popular and original recipes for delicious shortbread cakes that are easy to bake at home.

Simple shortbread cake

A simple step-by-step recipe for a classic shortbread cake.

Ingredients for the dough:

  • 250 g butter or margarine;
  • 2 eggs;
  • 150 g sugar;
  • 400 g wheat flour;
  • 0.5 tsp baking powder;
  • 5 g vanillin.

Ingredients for the cream:

  • 5 g vanillin;
  • 200 g butter;
  • 1 can of boiled condensed milk.

Preparation:

  1. Break eggs into a deep bowl, add vanillin. Beat until a white mixture is obtained. Then add the margarine while whisking. After, add baking powder and flour. Add flour gradually, kneading the dough and keeping an eye on its consistency. The dough should be soft, not sticking to your hands. It is possible that the amount of flour in your cake will differ slightly from that indicated in the recipe, this is not a big deal. Instead of baking powder, you can use soda slaked with lemon juice or vinegar. The dish with the dough rolled into a ball must be covered with cling film and placed in the refrigerator for half an hour. If you are in a hurry, then 15 minutes may be enough.
  2. Remove the dough from the refrigerator, divide into 4 equal parts, roll out each of them. Next, cut out the same circle from each rolled part. A bowl or saucepan with a diameter of 27-29 cm is well suited for this. Cover the baking sheet with paper, put the resulting circles on it. Bake at 180 degrees for about 15 minutes.
  3. While the cakes are baking and cooling, you can make a cream for the shortbread cake. To do this, first beat the butter with vanilla.
  4. Pour condensed milk into the resulting mixture and continue beating until the mass becomes airy and acquires a homogeneous structure.
  5. When the shortbread cake cakes are cold, grease them with cream, putting one on top of the other. The top cake also needs to be greased. In principle, a simple shortbread cake is already ready, but you can transform it a little more. To decorate, chop the baked dough scraps by hand or on a coarse grater and sprinkle on the cake.

By the way, shortbread dough for cakes is prepared in the same way in most cases. The amount of ingredients can only be changed as needed.

Shortbread Jam Cake Recipe

The ingredients for the dough are the same as in the previous recipe. Unless you can not use vanillin, because the jam will still give its flavor. For the filling, you will need about 350 grams of your favorite thick jam, jam, jam or confiture.

If you like sour, then instead of jam, you can take 2 lemons, peeled and pitted, grate them and add 1 glass of sugar. This will make a cake with lemon filling.

After the cakes have cooled, it is enough to grease all layers with jam, and decorate the cake, as mentioned above. Perhaps, a shortbread cake with jam is the fastest way to prepare pastries for an unexpected tea party, but no less delicious from this.

Boiled condensed milk cake

By slightly changing this recipe, we can get a cake with boiled condensed milk. For the cream, you need to beat 400 ml of condensed milk with 100 g of butter. The rest of the steps remain unchanged. Condensed milk cake goes well with nuts, bananas and fresh strawberries.

Sand cake in a slow cooker

Modern kitchen appliances allow you to cook a sand cake in a slow cooker. To do this, all the dough needs to be divided into only 2 parts, most of which should be "laid" on the bottom of the multicooker bowl, thus forming the sides. Put the jam on top, and rub the rest of the grater and sprinkle the cake on top. The "Baking" mode will cope with the preparation of a short cake within an hour.

Sand cake with curd soufflé

It sounds beautiful and tastes very airy and tender. Since most of this cake is cottage cheese, the amount of ingredients for the dough should be reduced by 2-2.5 times compared to previous recipes (based on 140-150 g of flour). In addition, a split form is needed here.

Ingredients for curd soufflé:

  • 140 g of milk;
  • 400 g of cottage cheese;
  • 200 g fresh cream;
  • juice of 1 lemon;
  • 18 g gelatin;
  • 150 g of sugar.

Stages of making a shortcrust cake with curd soufflé:

  1. Knead the dough, divide it into 2 koloboks, and place in the freezer for 15-20 minutes.
  2. Roll out the cooled dough to the size of a split form. Leave one circle of dough intact. The other is cut into sectors, as usual, the ready-made cake is cut. Bake until tender at 180-200 degrees.
  3. Pour milk into gelatin, leave until it swells.
  4. Beat the cottage cheese with sugar, add lemon juice. Beat the cream separately, and only then mix it with the curd cream.
  5. Heat the milk-gelatin mixture and pour it over the curd.
  6. Place a whole cake on the bottom of the split form. Pour a curd soufflé on top of it, into which, if desired, you can add, for example, fresh berries, candied fruits or dried fruits. From above you need to lay out the fragments of the cut cake and lightly press down. Refrigerate for at least 5 hours.
  7. After removing the split ring, the cake with curd filling can be poured with chocolate icing, condensed milk, garnished with powdered sugar, candied fruits or decorated with chopped fruits. Shortcake with cottage cheese is ready to serve!

Gourmet mascarpone shortbread cake

Mascarpone is the main ingredient in the famous Italian tiramisu. However, shortcrust pastry cakes also deserve his attention.

Ingredients for the dough:

  • 330 g flour;
  • 185 g softened butter;
  • 125 g caster sugar or powder;
  • 1 egg;
  • 1 tsp baking powder.

For the cream you will need:

  • 500 g mascarpone;
  • 8 tbsp. l. chocolate-nut paste "Nutella";
  • 1 tbsp. l. cognac.

For glaze:

  • 150 g milk chocolate;
  • 100 g butter;
  • 1 tbsp. l. apricot jam.

Preparation:

  1. Butter, sugar, egg, baking powder are mixed, after which flour is gradually added and the dough is kneaded. The dough, divided into 5-6 parts, is cooled in the refrigerator for 45 minutes.
  2. Each part of the dough is rolled into a thin circle with a diameter of about 25 cm. Then the cakes are baked in the oven at 220 degrees for 7 minutes.
  3. To prepare the cream, you just need to mix all its components well. Lubricate the cooled cakes with cream.
  4. To make the icing, you need to melt all its ingredients in a water bath, then cool the mixture and decorate the cake with it. Place the cake in the refrigerator until the icing hardens.

To visually align the edges of the cake, you can decorate them with nuts. Mascarpone sand cake is not cheap, but the taste is worth it.

If mascarpone is not available, you can make a cake with: whisk 700 g of thick sour cream or cream with 150 g of sugar and two bags of vanilla sugar. In this case, the same cream can be used instead of the glaze.

Anthill sand cake

"Anthill" sand cake without baking is not only a quick solution to tea, but also an easy way to pleasantly pamper your loved ones.

Ingredients:

  • shortbread cookies - 600 g;
  • boiled condensed milk - 500 g;
  • butter - 100 g;
  • sour cream - 2 tbsp. l .;
  • milk chocolate -30 g);
  • crushed walnuts to taste.

Preparation

  1. Cookies need to be crushed by hand or using a food processor.
  2. Beat condensed milk with a mixer
  3. Add sour cream and beat again.
  4. Add butter and nuts there.
  5. The resulting mixture is laid out in a slide on a flat plate, sprinkled with grated chocolate and sent to the refrigerator until it solidifies (up to 60 minutes).
  • To make the cake even more appetizing, you can roll small balls 1 cm in diameter from the remains of the dough for further decoration or any figurines that your imagination prompts, and also bake them next to the cakes. After cooling, all or part of the ball-figures can be decorated with chocolate. To do this, melt 50 g of milk or dark chocolate in a water bath, and dip the figurines into it with a toothpick. Let the chocolate harden and the decor to dry. Decorate the cake.
  • You can try making a shortbread meringue cake. To do this, before baking the cakes, put another liquid meringue on one of them. And then cook according to plan. For example, make a cream, and spread it on all the cakes, collecting the cake.
  • If you have not calculated, and you have quite a lot of excess dough left after making the cake, cut it using different tins and bake it along with the cakes. Can you guess what happens? The shortbread cookie will make another good dessert, especially in case the cake runs out quickly.
  • If for some reason you cannot use the oven at home, but really want to enjoy a delicious sandy dessert, then buy ready-made cakes in the store. In this case, you will get a cake without baking. But the airy curd filling or the most delicate cream, cooked with your own hands and with love, will allow you to assert that you made the entire shortbread cake from start to finish yourself.

Cook, experiment and enjoy. Enjoy your tea!