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How to bake a shortbread cake at home. Sand cake: recipes

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, a shortbread cake with custard, a recipe with a photo 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, bake cakes the next day. 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 rolls out easily. 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. We 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. I never let you 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 a culinary spatula to level and remove excess. We pass the cuts of the 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.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Delicious shortbread cakes can be found in a variety of delicacies that children like so much, for example, in a cake or cake. Not everyone realizes that you can cook such a dessert yourself at home without much effort. It remains only to decorate your cake with meringues or berries, and enthusiastic sighs are guaranteed!

How to make a shortbread cake at home

Making a delicious shortcrust pastry cake for the holiday is a task that any housewife can cope with, if she shows patience and imagination. It is only important to take into account all the subtleties of preparation, choose a suitable step-by-step recipe and buy the right ingredients. Success will depend on their quality, so do not skimp on products, choose the freshest and best.

Shortcrust pastry

To make shortbread cakes, you need a standard set of ingredients: butter, flour, sugar, and an egg. You can use high-quality margarine, it will be a baking powder, due to which it acquires friability. The dough should be plastic, dense, homogeneous. Otherwise, an unpleasant surprise awaits you in the finished baked goods.

Cream

When your dough is ready, it's time to choose a delicious shortbread cream. It serves as a kind of coupling, gives your product an individual taste. There are many options for the cream:

  • oil;
  • protein;
  • custard;
  • creamy;
  • sour cream;
  • yoghurt, etc.

Each of them has its own recipe and subtleties. When there is no desire or time to bother with the cream, you can make regular fruit jam and even fresh strawberries as an interlayer. As a decoration on a cake with shortbread dough, it will be appropriate to apply icing, chocolate chips or sprinkle everything with powdered sugar. In general, use your imagination!

Shortcrust pastry cake - recipe with photo

How to prepare a neat and tasty dessert the first time? You need a good shortbread cake recipe, tested by time and other housewives. Below you will find a selection of the most delicious homemade recipes to suit any occasion. Some of them are a little tricky, but if you try and follow the instructions exactly, you will certainly get a great treat.

With cottage cheese

  • Cooking time: 125 minutes
  • Servings: 7-8 persons
  • Calorie content: 4910 kcal
  • Purpose: for dessert
  • Cuisine: Russian

A quick curd shortbread cake recipe is much easier to prepare than a variety of casseroles, cheesecakes, and brownies. Even a teenager who has never gone to a gas oven before can make such a dish. The peculiarity of this shortbread dessert is that this dough does not require thorough kneading, and this ensures that you can save time and energy.

Ingredients:

  • cottage cheese 4% - 500 g;
  • wheat flour - 300 g;
  • granulated sugar - 300 g;
  • butter - 250 g;
  • salt - ½ tsp;
  • soda - ½ tsp;
  • vanilla - 1 sachet;
  • egg - 4 pcs.;
  • raisins - 100 g.

Cooking method:

  1. Combine sifted flour with half sugar, soda, and salt.
  2. Cut the slightly melted butter into pieces, add to a bowl of flour, grind until fine crumbs are obtained, set aside for half an hour or an hour to cool.
  3. Steam the raisins in boiling water for 4-5 minutes, drain the water, leave to dry on a newspaper or napkin.
  4. Stir cottage cheese, vanilla, sugar, eggs until smooth (you can use a blender), add raisins.
  5. Take about ⅔ part of the dough, make the bottom of it, sides, rinsing the joints well with a spoon.
  6. Pour the curd filling into the center of the mold.
  7. Spread the remaining dough crumbs evenly over the curd.
  8. Bake for about 40 minutes, rotating the cake occasionally.

With cherry

  • Cooking time: 60-80 minutes
  • Servings: 10 persons
  • Calorie content: 6540 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Complexity of preparation: easy

Everyone recognizes the cherry scent as soon as they hear it. This rich, sweet, alluring smell of even well-fed will make you swallow saliva. This is probably why the recipe for shortcrust pastry cherry pie is recognized as one of the most famous. How to make this awesome soft cake? You will be surprised to what extent everything is simple and pleasant. Indulge your friends and loved ones with aromatic pastries, like from cooking!

Ingredients:

  • butter or margarine - 300 g;
  • salt - ½ tsp;
  • flour - 500 g;
  • sugar - 400 g;
  • vanilla - 1 sachet;
  • egg - 2 pcs.;
  • soda - ½ tsp;
  • sour cream 15% - 100 g;
  • potato starch - 25 g;
  • pitted cherries - 300 g.

Cooking method:

  1. Hold margarine or butter at room temperature until soft or grate frozen on a coarse grater.
  2. Combine it with sugar, vanilla, salt, add slaked soda, sifted flour, knead the mixture.
  3. Put the dough in a mold (it is better to use parchment to make the cake easier to reach and not burn), make a couple of punctures with a fork.
  4. Bake for about 20 minutes in a hot oven.
  5. While the dough is cooking, squeeze the cherries, mix with a small portion of sugar (optional).
  6. Mix sour cream with starch, sugar, beat until creamy.
  7. Put the berry on top of the pie, pour over the sour cream. Bake the cake for another 12-15 minutes.

With condensed milk

  • Cooking time: 90 minutes
  • Servings: 9-10 persons
  • Calorie content: 4750 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Complexity of preparation: easy

Any housewife can bake a quick shortbread cake with condensed milk. This is a truly delicious, aromatic and crumbly cake that can be served on a festive table without shame. Moreover, cooking will take less time than a trip to the grocery store, waiting in line at the checkout, etc. Your friends will appreciate the delicacy and culinary talents of the hospitable hostess.

Ingredients:

  • butter - 300 g;
  • condensed milk - 1-2 cans;
  • wheat flour - 2.5 cups;
  • egg - 3 pcs.;
  • soda - 1 tsp;
  • sugar - 1 glass.

Cooking method:

  1. Grind the yolks with sugar, pour into butter (or margarine), knead everything well.
  2. Transfer the dough to a sheet to form 0.5 cm cakes. Bake for about 20 minutes.
  3. Cut the cake into 4 pieces.
  4. Cover each layer with condensed milk.
  5. Coat the top cake and sides in the same way, decorate with fruits, berries or coconut.

With sour cream

  • Cooking time: 60 minutes
  • Servings: 4 persons
  • Calorie content: 6380 kcal
  • Purpose: for dessert
  • Cuisine: French

A recipe for a sand cake with sour cream came to us from France, where for the first time the chef of one of the restaurants introduced this unusually tender dessert to the menu. Subsequently, many similar cakes with sour cream and yoghurt fillings appeared, including the well-known biscuit with cream and a delicate layer of cream, which can be found on the shelves of every store.

Ingredients:

  • margarine - 125 g;
  • sugar - 300 g;
  • egg - 2 pcs.;
  • soda - 1/2 tsp;
  • vanilla sugar - 1 pack;
  • sour cream - 650 g;
  • flour - 400 g;
  • condensed milk - ½ cans;
  • milk chocolate - 200 g.

Cooking method:

  1. Grind sugar and vanillin with eggs, add margarine, slaked soda, 150 g sour cream and flour to the mixture.
  2. Spread the dough into a deep form in a thin layer, transfer with parchment, lay out the next cake. In total, you should get 5-6 layers.
  3. Bake in the oven for about 40 minutes, until golden brown.
  4. Using a blender, beat the sour cream with sugar (about 100 g) until thickened. At the moment when the cream begins to thicken, add boiled condensed milk, continuing to beat the mass.
  5. Spread the cake layer with a thick layer, cover with the next layer of dough.
  6. Sprinkle with grated chocolate on top, let the cake brew for an hour in the cold.

Leningradsky

  • Cooking time: 180 minutes
  • Calorie content: 6830 kcal
  • Purpose: for dessert
  • Cuisine: Russian

Even in Soviet times, the recipe for the Leningrad cake was passed from mothers to daughters and was the most frequent guest on the festive table. Only Kievsky could compete with him. This cake has reached us almost in its original form; to this day, thousands of housewives prefer it over newfangled recipes. The Leningrad cake is not prepared quickly, but all the efforts are worth the result!

Ingredients:

  • flour - 300 g;
  • butter - 300 g (175 - dough, 125 - in cream);
  • icing sugar - 125 g;
  • egg - 2 pcs.;
  • baking powder - 1 tsp;
  • sugar - 620 g (115 - in cream, 500 - in fondant);
  • milk - 75 grams;
  • cognac - 1 tbsp. l .;
  • cocoa - 15 g (half in fondant, half in cream);
  • water - 150 g;
  • lemon juice - 1 tbsp l .;
  • any nuts - to taste.

Cooking method:

  1. Beat until smooth a part of the butter (175 g), powdered sugar (180 g), baking powder, egg. Add flour, knead the dough with your hands.
  2. Divide the mass into four identical pieces, roll it out in a thin layer, cut out the squares. Spread the layers on a substrate, send to the refrigerator, the dough needs to cool.
  3. Bake frozen cakes for 13-15 minutes, then cool.
  4. In a deep bowl, beat the water, lemon juice, 500 g of sugar to form an opaque white fudge. When it thickens, tint with half of the cocoa, and distribute the resulting mass evenly over one cake.
  5. Combine milk with yolk, add the remaining sugar and bring to a boil over low heat to make a light cream like condensed milk.
  6. Cool the finished mass, chop the remaining butter, powdered sugar into it, beat well again.
  7. Add cognac to a homogeneous cream, set aside 2 tbsp. l. in a separate container, pour the cocoa into the rest, mix well, divide into 4 parts.
  8. Evenly coat each cake and sides with cream, cover the top with fondant and decorate with white cream.
  9. Sprinkle with nuts, let it brew in the cold for 2-3 hours.

With custard

  • Cooking time: 120 minutes
  • Servings: 6 persons
  • Calorie content: 5890 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Complexity of preparation: medium

Have you ever tried a shortcrust pastry custard cake? If not, by all means give it a try! This is a deliciously delicious treat that anyone can make quickly at home, all it takes is a little effort and a little patience. Custard lovers will love this recipe and will definitely become one of the favorites in the family cookbook.

Ingredients:

  • flour - 450 g;
  • oil - 400 g;
  • eggs - 4 pcs.;
  • soda ½ tsp;
  • milk - 0.8 l;
  • sugar - 250 g;

Cooking method:

  1. Pour milk into a ladle, put on low heat.
  2. Mix sugar in a cup, 2 tbsp. l. flour, 3 eggs, pour out all the ladle, bring to a boil, turn off and refrigerate.
  3. In a bowl, combine the remaining flour, baking soda, butter, sugar and salt. Knead the dough, divide it into 5-7 pieces.
  4. Roll out the round cakes, bake each separately in a hot oven for 10 minutes.
  5. Collect the cake, smearing the cakes with cream. Garnish with coconut flakes, nuts or ground cookies.
  6. Let stand in the refrigerator for 3-4 hours.

Pest

  • Cooking time: 90 minutes
  • Servings: 5 persons
  • Calorie content: 4800 kcal
  • Purpose: for lunch, for dinner
  • Cuisine: Russian
  • Complexity of preparation: medium

Another popular and old recipe, so to speak, according to GOST is the Pest cake. This is a fragrant delicacy with a sour filling, abundantly covered with a light and airy protein cream. Jam is best chosen from sweet and sour, such as cherry, apricot or currant. Naturally, you have the right to independently decide which filling you like best.

Ingredients:

  • jam - 250 g;
  • icing sugar - 20 g;
  • flour - 300 g;
  • sugar - 320 g;
  • egg - 4 pcs.;
  • oil - 160 g;
  • baking powder ½ tsp;
  • water - 60 ml;
  • vanillin - 1 g

Cooking method:

  1. Beat butter until clarified, add sugar (110 g).
  2. Add baking powder, 1 egg, flour, knead the dough, put in the refrigerator for 20 minutes.
  3. Cool the whites of the remaining eggs, beat, add 1 tsp. Sahara.
  4. Combine the remaining sugar with water, bring on low heat to a thick syrup, pour it into the whites, continuing to beat them. Add vanillin.
  5. Roll out the cakes, cut 3-4 squares. Bake for 10-15 minutes.
  6. Smear the finished layers with hot jam.
  7. Decorate the sides and top of the cake with protein cream. Sprinkle with icing sugar.

With meringue

  • Cooking time: 160 minutes
  • Servings: 12 persons
  • Calorie content: 6800 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Complexity of preparation: difficult

Children are very fond of shortbread meringue cake, because it is light, airy, sweet and beautiful. To prepare such a dish, you need some dexterity and skills. The hardest part is the meringue. Not every housewife will be able to make it the first time, but it's worth trying, because such a cake is insanely fragrant and delicious. Have patience, a couple of hours of free time and go for it!

Ingredients:

  • butter or margarine - 200g;
  • sugar - 3 cups;
  • flour - 2 cups;
  • egg - 5 pcs.;
  • fat cream - 600 g;
  • thickener for cream - 8 g;
  • vanillin - 8 g;
  • salt - 1 g;
  • dye for cream - optional.

Cooking method:

  1. Grind the yolks with 1 glass of sugar, add butter, flour, salt, vanillin. Knead the dough and divide it into 8 pieces. Put in the refrigerator.
  2. Whisk the whites and granulated sugar until peaks.
  3. Roll out each of the dough pieces, lay them on parchment, put the meringue on top, stepping back 1 cm from the edge.
  4. Bake at 160-180 degrees for 16-20 minutes.
  5. Mix chilled cream with a thickener (gelatin can be used), 6 tbsp. l sugar, dye, beat everything until smooth.
  6. When the cakes have cooled, brush them with cream and decorate the cake.

With boiled condensed milk

  • Cooking time: 90 minutes
  • Servings: 8-10 persons
  • Calorie content: 4875 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Complexity of preparation: medium

You can buy a shortbread cake with boiled condensed milk in any store, but this favorite delicacy of all sweet tooth can be baked on your own. The main baking powder for shortcrust pastry is margarine, so you need to choose it with great care. It is important that the fat is fresh, soft and not rancid. Boiled condensed milk can be cooked at home.

Ingredients:

  • confectionery margarine - 250 g;
  • boiled condensed milk - 2 cans;
  • wheat flour - 2 cups;
  • egg - 3 pcs.;
  • soda - 1 tsp;
  • sugar - 1 glass.

Cooking method:

  1. Rub the yolks with sugar, add margarine, mix well.
  2. Pour flour, soda slaked with vinegar into the mixture, knead the dough.
  3. Spread a mass 3-5 mm thick on a greased sheet to make 2-3 cakes, bake at a temperature of 185 degrees for 17-20 minutes.
  4. Cut each crust in half, so that in the end there are 4 pieces.
  5. Lubricate the bottom cake with condensed milk, put the next one on it and repeat the procedure.
  6. Likewise, coat the top crust and sides with boiled condensed milk, sprinkle with chocolate chips, walnuts or other decoration.

Fruit pies

  • Cooking time: 60 minutes
  • Servings: 8 persons
  • Calorie content: 4580 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Complexity of preparation: easy

When a sudden call comes from friends who promise to come over to visit in an hour, a shortcrust pastry cake with fruit is the perfect salvation. It prepares quickly, is perfect for any tea drinking and does not leave indifferent even the avid fussy and gourmets. It's not for nothing that people say that all the best is elementary.

Ingredients:

  • margarine - 200 g;
  • eggs - 3 pcs.;
  • sugar - 1 glass;
  • flour - 3-4 cups;
  • soda - ½ tsp;
  • apple - 4 pcs.;
  • icing sugar - 2-3 tbsp. l.

Cooking method:

  1. Combine melted butter with half sugar, soda, sifted flour, knead the dough, divide it into 2 parts, freeze.
  2. Peel and grate apples, mix with sugar.
  3. Cover the form with parchment, grate 1 piece of dough, distribute it evenly over the form.
  4. Lay out the filling in the shape, then grate the dough again.
  5. Bake until golden brown. Sprinkle with powdered sugar.

With nuts

  • Cooking time: 60 minutes
  • Servings: 10 persons
  • Calorie content: 4980 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Complexity of preparation: easy

It's easier than ever to prepare a sandy-nut cake for a festive table. Especially if you use a ready-made semi-finished cream, which will speed up the process. If you wish, you can prepare the cream yourself, it will be even tastier and more pleasant. The recipe below is designed for novice cooks to make a quick dessert.

Ingredients:

  • flour - 3 cups;
  • sugar - 250 g;
  • egg - 2 pcs.;
  • oil - 200 g;
  • custard - 120 g;
  • jam - 2-3 tbsp. l .;
  • walnut - 50 g.

Cooking method:

  1. Knead flour, butter, eggs and sugar. Divide into 4 parts.
  2. Roll each such part into a thin sheet, shape the future cake.
  3. Pierce the entire surface of the cake with a fork, bake for 10-15 minutes, cool.
  4. Prepare the cream according to the instructions on the package, refrigerate.
  5. Collect the cake, smearing the cakes with cream.
  6. Grease the top and sides with jam, sprinkle with chopped nuts.
  7. Let it brew for several hours in the refrigerator.

How to bake a shortbread cake base

In order for a cake with shortbread cakes to cut better, not crumble and be tasty, it is important to take into account a few simple rules:

  1. It is better to use the cakes chilled. This makes it easier to form layers and lay them into a mold.
  2. Let the finished cake sit a little so that it is soaked and does not fall apart when slicing.
  3. Do not use melted margarine or butter.
  4. Be sure to preheat the oven before placing the shortbread dough in it.
  5. Mix ingredients cold.
  6. If you are not completely sure about the quality of the flour, sift it first.
  7. Do not make the cakes too thick, they will take the cream badly.
  8. To make the cake softer, replace sugar with powdered sugar.
  9. Use parchment for baking, if you decide to bake on a baking sheet, be careful, it must be completely dry and clean so that the shortbread cake layer does not stick.

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Sand cake: recipes

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 crumbs are obtained.
  3. In addition to ice water, the composition of the dough 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, soft shortcrust pastry is pre-cooled in the refrigerator, which will greatly simplify the process of forming cakes of the desired thickness.

The classic recipe for shortbread cake


Shortcrust pastry for a 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 icing 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 binding component 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 in 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 adding soda, 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


It turns out to be more budgetary and at the same time worthy of taste for a 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 should be 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.

Everyone likes sand cakes. Loose delicate dough that melts in the mouth, with a delicate cream create a unique taste. The most popular and beloved ones are: Monastic hut, Napoleon, Muraveinik, Mishka in the north. Of course, the choice in the store is quite large, but cooked at home it turns out to be much tastier.

Even an inexperienced housewife can bake such pastries. Beginners only need to carefully study the recipe and do everything according to the rules. Our site contains simple recipes with photos, which are a pleasure to cook.

To make the shortbread dough for the cake crumbly, you should choose the right flour. It must be dry and always low in gluten, otherwise the cakes will turn out tough and rough. Another important ingredient is margarine or butter. It is necessary to knead the mass as quickly as possible so that the fat does not have time to melt. If this is not done, it will separate from the rest of the components, the dough will crumble and roll out poorly.

Sugar will add sweetness, and if you replace it with powdered sugar, the product will turn out to be more delicate.

Of course, in order for the dough to turn out crumbly and tasty, you need to know some of the nuances:

  1. The butter must be cold, but not frozen, and the water must be icy.
  2. The flour and butter should be ground to a state of small crumbs, only in this case the dough will turn out to be tender and crumbly.
  3. Flour should be half as much as fat.
  4. You should not use newfangled equipment - you need to feel the dough with your hands.
  5. Eggs add liquid, so it's best not to use them at all.

If you want to give the cake an unusual taste, you can add vanilla, cocoa, cinnamon or ground nuts to the mass, which are pre-fried - this way they better give off their aroma.

Keep the finished dough in the cold for 30-40 minutes. The cakes are rolled out 4-7 mm thick and baked in a well-heated oven. They should be light brown with a golden tint.

After cooling, they are smeared with cream. On our website, you can choose from various options for fillings. It should be noted that fruit and custard cream can be applied to warm products, and creamy ones - only to cold ones.

Butter, protein, custard or sour cream are good for shortbread cakes. It will not be difficult to cook baked goods step by step with a detailed description.

Recently, it has become fashionable to decorate desserts for the holiday with mastic. If you decide to use this decoration option, you must remember that the top layer is smeared only with butter cream, which is carefully leveled on the surface. In this case, the filling between the cakes can be absolutely any. Do not roll the mastic too thin, as all the irregularities will become visible and the cake will not look very attractive.

On our culinary site, you can find various decoration options. The simplest is a powder made from crushed crumbs, cocoa, powdered sugar, and fruit. If you use a stencil, you can make inscriptions or drawings. Such decoration will appeal not only to children, but also to adults.

A more serious and time-consuming decoration is butter cream decoration. Using a culinary syringe, you can make a real work of art from an ordinary simple homemade cake.

On the pages of our site you will find various recipes for baking from shortcrust pastry. It is not at all necessary to wait for a holiday to bake a cake and pamper your loved ones.

What to serve for tea in a quick way? The earliest ripening dough desserts can be considered shortbread products. Of course, we will not deal with cakes and pastries, but shortbread cakes will suit a sweet tooth just right. Today we will reproduce in our kitchen - an economy version of crumbly homemade shortbread biscuits with lemon glaze.

It takes a little time to cook, so if your guests are already on the doorstep, do not worry - home-style shortbread cakes will not keep you waiting long. There are several variations of our sweet pastries. The dough is kneaded with sour cream, kefir, milk and margarine - as in our case.

So, the products are taken from the list.

The margarine should be chopped into pieces and placed in a refractory glass bowl or regular enamel saucepan.

Let's add granulated sugar.

After which the bowl is sent to the steam bath. Sugar with margarine must be melted and mixed thoroughly, adding baking powder at the end.

The resulting lush mass is cooled. Chicken eggs are added to the warm mixture.

Then the mass is beaten into a homogeneous mass until the testicles dissolve. Flour (1 glass) is sifted into a bowl with melted ingredients.

The initial dough is mixed and flavored with crystal vanilla.

Then flour is sifted into the dough for shortbreads and mixed. This should be done until the dough turns into soft, but slightly crumbly.

The finished dough must be slightly cooled, and then divided into parts and placed on a parchment sheet.

Roll out between two parchments into a layer of medium thickness.

Form circles with a diameter of 10-15 cm with the help of the mold - if desired. Shortbread cakes are baked in a well-heated oven for no more than 15 minutes.

The tops of the biscuits can be sprinkled with sugar, powdered or glazed. We have a version of lemon-sugar glaze, which is made from powdered sugar, water and lemon juice. The ingredients are mixed into a homogeneous glaze, which is immediately applied to the surface of the baked goods using a confectionery mixture or paper cornet.

Homemade shortbread cakes are ready! Serve dessert pastries with tea or milk.