Sand dough, biscuit. Recipe: Shortbread biscuit cake - With prunes Shortbread biscuit for cake
Sand and biscuit cake with cherries turns out delicious and tender. Consists of two types of cakes and three layers. The cake comes out big and is designed for 12 large servings. Perfect as a gift for a birthday boy with a sweet tooth. Cooking time: one and a half hours. Belongs to the sand and biscuit type.
Sand cake is prepared from the following products:
- Half a pack of margarine;
- 1 egg;
- 70 grams of sugar;
- 170 grams of flour.
We will bake a biscuit from the following ingredients:
- 8 eggs;
- Half a glass of flour;
- Half a glass of sugar;
- Spoonful of cocoa.
For buttercream, take:
- A liter of cream;
- Vanilla sugar - one sachet.
For the layer you will need:
- Half a kilogram of frozen or fresh cherries;
- Half a glass of cherry juice;
- 10 grams of starch.
We will impregnate the biscuit with the help of such products:
- 50 grams of sugar;
- 60 grams of cherry tincture.
Additionally you will need:
- 100 grams of finished cherry jelly;
- Cherry;
- Chopped chocolate.
Cooking process:
Sand cake baking:
- Mix soft margarine with egg, sugar and flour. Knead the dough;
- Roll it into a circle in shape, pierce with a fork or knife in several places and bake until golden, about 15 minutes.
We bake a biscuit:
- Beat the eggs in a strong foam;
- In portions, enter the sifted flour along with cocoa;
- Knead the dough with a spoon so as not to bring down the splendor of the egg mass;
- Pour the biscuit dough into a mold and bake in the oven for about twenty minutes;
- Divide the finished biscuit with a knife into a couple of parts.
Preparation of cream and cherry layer for the cake:
- Whisk at low speed vanilla sugar with cream;
- Dissolve starch in juice. Pour the cherries with juice into a saucepan and put on the stove;
- Boil for ten minutes over low heat and add starch in a small stream. Cool down;
- Sugar enter in cherry tincture and soak all the cakes with the resulting syrup.
Assembling the sand-biscuit cake:
- Place the shortbread on a plate. Spread jelly over it and cover with a biscuit cake;
- Biscuit decorate butter cream using a pastry syringe. Pour inside the cream circles thick jelly from cherries. Top with biscuit cake;
- Cover the top and sides of the cake with buttercream;
- Decorate the dessert with cherries and sprinkle with chopped chocolate on top.
- Place ready-made pastries in a cold place for impregnation;
- Cut the finished dessert into medium pieces and prepare tea.
Sand and biscuit dessert is large and heavy. And insanely delicious. Invite your friends over and treat them to your masterpiece. Serve with hot drinks. Since the cake is sweet, you can not add granulated sugar to them. For children, you can cook and cool unsweetened compote from fresh fruits and berries or from dried fruits (if festive feast takes place during winter).
Today we are preparing cakes according to royal recipes - luxurious, sweet and, for all that, quite simple. How so? Yes, elementary!
It is customary to attribute sweets to this type of desserts, supplemented with flavoring components that only the titled rich could afford some hundred or two years ago. There were even bans on the sale of such delicacies to everyone.
Cake "Royal" - general principles of preparation
Recipes for the "Royal" cake are quite diverse. They can consist of walnut, biscuit, shortbread and honey cakes. Chic cakes with nuts, poppy seeds, fruits and dried fruits can be safely attributed to such a dessert. To cook a truly royal cake, it is not necessary to be near the stove for a long time, because self-baked cakes can replace purchased blanks or biscuit rolls cut into pieces.
The cakes are smeared with butter creams with the addition of boiled or plain white condensed milk. Layers of creamy mass are layered with fruits, chopped nuts or prunes cut into pieces. It all depends on the recipe and the type of cake.
They decorate cakes at their discretion, most often finely chopped nuts and grated chocolate are used for this. If fruits are used in the preparation, then they are laid out on the surface of the dessert.
Biscuit cake "Royal": a recipe with poppy seeds, dried apricots and nuts
Ingredients
For poppy seed cake:
Half a glass of wheat flour and white sugar;
Medium-fat sour cream - 120 milliliters;
One egg;
20 gr. dry confectionery poppy;
Starch - 2 tsp
For chocolate hazelnut cake:
High-quality white flour - 1/2 tbsp.;
Half a glass of sugar;
Half a glass of medium-fat sour cream;
Two tablespoons of starch;
50 gr. shelled nuts;
Soda - 1 tsp;
2 tablespoons dry cocoa powder;
Fresh egg.
For cake with dried apricots:
80 gr. flour;
Beet sugar - 100 gr.;
A spoonful of soda;
Starch - 2 tsp;
20% sour cream - half a glass;
50 gr. dried apricots.
For cream:
2 tablespoons of cocoa;
400 gr. 33% sour cream;
Powdered sugar - 120 gr.;
1 gram vanillin (crystalline).
Cooking method:
1. Beat sour cream with egg and sugar. Add flour with potato starch, a spoonful of soda and whisk again. Add poppy seeds, stir.
2. Oil the inner surface of the round shape, sprinkle with semolina. Fill out the form with dough and send to bake. In order for your biscuit to bake well, it is enough to keep it at 190 degrees for a quarter of an hour.
3. For chocolate-nut cake, mix cocoa, sugar and egg with sour cream, beat. Then add flour with starch and soda. Stir the dough until smooth and mix it with finely chopped nuts. Bake.
4. For cake with dried apricots, knead the dough in the same way as poppy seeds, but instead of poppy seeds, add dried apricots cut into pieces at the end. Bake it too.
5. Whisk cold sour cream with powdered sugar and vanilla powder. The cream will whip better if you use a fatter product, and add the powder in small portions during the whipping process. For reliability, you can use a bag of thickener.
6. Ready cream brush the well-cooled cakes, as well as the sides and top of the cake. Decorate with cocoa powder walnuts then refrigerate for five or more hours to soak.
Sand cake "Royal": a recipe with meringue and nuts
Ingredients:
two raw fresh eggs;
A full glass and another spoonful of sugar;
Half a pack of oil;
Soda - 1/2 tsp;
Vinegar - 1 tsp;
A glass of first-class flour;
150 gr. dried and peeled nuts.
In cream:
Butter, natural - 150 gr.;
360 gr. whole condensed milk.
Cooking method:
1. Melt the butter a little and wait until it cools to room temperature. Whisk immediately with egg yolks and sugar (80 gr. sand). Add slaked soda, sifted flour and knead the dough without delay. Form it into a ball, pack with a layer of film and place in the refrigerator for half an hour.
2. While the dough is cooling, beat the whites, gradually adding the remaining sugar to them in a spoonful. Do not add a new portion until the grains of the previous one are completely dissolved. You can replace the sand with powder, this will speed up the process. Beat until the mass rises behind the whisks of the mixer in stable, non-spreading peaks.
3. Divide the dough that has aged in the refrigerator into four balanced parts.
4. Using a small plate as a stencil, draw a circle on a sheet of parchment and transfer the sheet to a baking sheet. Put a piece of dough on the paper and evenly distribute it, trying not to go beyond the contour.
5. Sprinkle the workpiece thus formed with plenty of finely chopped nuts and lightly press them into the dough with your hand. Spread a quarter of the protein mass evenly over the nuts and place the baking sheet in the oven. Bake at 180 degrees until soft golden brown. Also prepare and bake three more cakes.
6. Beat softened butter until smooth with condensed milk. Spread well with cream already cooled cakes. Sprinkle the surface of the royal cake with chopped nuts and put it in the refrigerator for normal soaking overnight.
Sour cream cake "Royal": a recipe with dried fruits, poppy seeds and butter cream
Ingredients:
Three eggs;
325 gr. medium-fat sour cream (15-20%);
30 gr. baking powder for dough;
275 gr. granulated sugar;
Wheat flour- 245 gr.;
Half a glass of dry poppy;
Soft pitted prunes - 0.5 tbsp.;
Half a glass of light raisins;
Three fruits of unripe kiwi;
Medium orange;
Cooking method:
1. Without mixing, scald poppy seeds, raisins and prunes with boiling water. Dry the dried fruits by spreading them on a towel, and put the poppy seeds on a sieve.
2. Combine the eggs with granulated sugar and, gradually increasing the speed of the mixer, beat until a white foamy mass is obtained. Grains of sugar should not remain.
3. Now transfer sour cream to the egg mass, re-walk the entire volume with a mixer and add the sifted ripper and flour. Whisk gently until smooth, then divide the dough into thirds.
4. Mix one with poppy seeds, the other with raisins, and the third with prunes cut into thin strips. Bake three cakes in turn, laying the dough in a parchment-lined form. Place the dough only in hot oven, readiness check with a skewer no earlier than after 25 minutes.
5. Spend the baking time of the cakes on preparing the cream. Chop the butter and place in a deep bowl. When it becomes soft, beat lightly to bring to a smooth consistency. Add condensed milk and continue beating until you get a fairly thick and visually homogeneous cream. You can add a few tablespoons of cognac at the end, this will give an extra taste.
6. Cooked oil cream spread the cooled cakes, layering layers of creamy mass with pieces of peeled fruit. Top the dessert with kiwi and orange half rings.
Honey cake "Royal": a recipe with boiled condensed milk and prunes
Ingredients:
A large spoonful of any liquid honey;
50 gr. thickened homemade cream or butter;
Soda - a teaspoon;
Flour with a high percentage of gluten - 2.5 cups;
250 gr. unrefined beet sugar;
Two large raw eggs.
In cream:
Homemade butter - 400 gr.;
Two jars boiled condensed milk;
A glass of cognac.
Additionally:
100 gr. prunes juicy, pitted;
Dark chocolate, milk - 100 gr.
Cooking method:
1. Thaw at room temperature and mix the chopped butter with honey, eggs and sugar. Add soda and stir again.
2. Place the container with the mixture on heating and, without letting it boil, heat until the crystals disappear.
3. Remove from heat and immediately pour in the sifted white flour. First, stirring with a spoon, and then with your hands, knead the dough, roll it into a sausage and divide it into eight pieces.
4. Lightly dust the bottom of a round 22-centimeter form with flour and put a piece of dough, mashed into a pancake, into it. Gently pressing with your fingers, spread it over the entire form and bake until lightly browned.
5. Place the mold on a damp towel and, as soon as it has cooled, remove the cake. Thus, make seven more cakes and lay them in a pile to cool.
6. Prepare the cream. Put the butter in a deep bowl, cut it into pieces, add condensed milk. Pour in the cognac and beat with a mixer until a thick oil-cognac mass is obtained.
7. Smearing the cakes with cream, and layering them with chopped prunes, shape the cake. Align the sides with the remaining cream, and sprinkle the top thickly with chocolate chips.
Walnut cake "Royal": a flourless recipe with yolk-based custard
Ingredients:
Sugar, freshly ground powder - 240 gr.;
Ten proteins;
Half a kilo of nut kernels;
Two full spoons of starch.
For cream:
Yolks of ten eggs;
Dark cocoa powder - two large spoons;
A spoon, or a little more, of cognac;
160 gr. powdered sugar;
tutu butter, fat content from 72%;
Milk - half a glass.
For registration:
A 100 gram bar of high percentage, unsweetened chocolate.
Cooking method:
1. Rinse the eggs warm water. Gently breaking the shell, drain the whites into a deep container, and the yolks into a separate bowl and, covering with a lid, temporarily put aside.
2. Add powdered sugar to the proteins and, gradually raising the speed of the mixer, beat into a strong foam.
3. Pouring in small parts and gently mixing with a spatula, add starch and finely chopped nuts.
4. Transfer the nut-protein mass to a baking sheet lined with parchment, level it with an even layer and bake. Initially, place the baking sheet in the oven at a temperature of at least 200 degrees, then immediately reduce the heat to 180 degrees and continue baking for about 25 minutes.
5. Remove the finished cake from the oven and divide it hot into four equal parts, which are left to cool completely without removing from the fryer.
6. Beat the yolks and all the measured powdered sugar. Add milk and, mixing well, put on water bath. Stirring regularly, heat the yolk mass until it thickens. After cooling, fluff with a mixer, gradually adding softened butter and cocoa.
7. Enter cognac and repeat whipping with a mixer.
8. Lay the cooled cakes in a pile, applying a creamy mass to each. Spread it over the entire surface of the cake, and then sprinkle the dessert with chopped nuts and chocolate chips.
Quick curd cake "Royal": no-bake recipe with biscuit rolls
Ingredients:
Two biscuit roll with fruit jam;
Ready biscuit cake- White;
400 gr. elastic, preferably fatty cottage cheese:
Half a liter of fat 33% cream;
Granulated gelatin - 1 sachet;
Canned fruits - to taste;
Three spoons of powdered sugar.
Cooking method:
1. Pour the gelatin granules with water, and after they swell noticeably, heat in a water bath and cool.
2. Beat the cottage cheese with a blender, if there is no such device, grind it through a sieve. Add, stirring, four tablespoons of powder.
3. In a separate enamel or glass bowl, beat well-chilled cream with three tablespoons of powdered sugar and mix the fluffy mass of cream with the curd.
4. Add, cut into medium pieces, fruits, cooled gelatin and mix thoroughly.
5. Line a deep bowl with cling film. Cut the biscuit cake according to its diameter.
6. Cut the rolls into thin slices and cover the entire container with them from the inside. Level the top curd mass and cover it with biscuit cake.
7. Put the cake to soak overnight in the cold. Then invert the bowl onto a plate so that the cake slides out.
Useful tips and tricks for making cakes according to royal recipes
Pre-fry the nuts in a dry frying pan or roast them in the oven for a while. After that, they will have a more persistent nutty flavor, which, in turn, will saturate the cake.
Be sure to scald dried fruits and poppy seeds with boiling water, and then dry them dry. Excess moisture will biscuit dough more rare and the cakes will rise poorly.
Mash the poppy with sugar first, then its flavor will be more noticeable in the dough.
To make buttercream, take the butter out of the refrigerator beforehand to soften it. Add condensed milk to it while beating gradually, in small portions, then the creamy mass comes out silky. Cakes with buttercream be sure to give time to soak.
Preparing a cake royal recipe with dried apricots, pay special attention to this component. Suspiciously inexpensive or too beautiful dried fruits are best avoided, unscrupulous manufacturers use a large amount of chemicals to give apricots a beautiful look. They can taste really great, but you should definitely not use them.
On my son's 16th birthday, I wanted to bake an unbeaten cake. Something new, but not cardinal, because the son is very picky about desserts.
At first I wanted to make a biscuit with meringue, but I remembered that the child does not eat meringue (((So the idea came to bake a biscuit- sand cake ik.
Looking ahead, I will say that the cake turned out to be very tasty. Moderately sweet, with a pleasant sourness. moderately soaked for my taste.
I hasten to share the recipe with you.
First you need to do the cream. Because to cook it for a day or even more. I described the preparation of the cream in detail here.
I'll tell you briefly. put kefir in the freezer overnight. Then take out and defrost. We put the serum on pancakes, and use all that is left for the cream)
The second step is to bake a biscuit. Since the biscuit needs to "ripen", we do it the day before the expected celebration.
We take 4 eggs
glass of sugar
Beat eggs with sugar until fluffy
At the bottom of the glass pour 2 tbsp. spoons of cocoa.
Fill glass with flour
Sift into egg mixture
Whip
Add sunflower oil.
Constantly whisking, add cool boiling water 6 tbsp. spoons
Beat well and add slaked soda
Whisk well again.
Lubricate the form with butter or margarine and sprinkle with breadcrumbs (can be replaced with semolina)
Pour the dough into the mold.
Bake in an oven preheated to 200 degrees to a dry stick. It took me 30-40 minutes
Pull out of the form. This is what the bottom of the biscuit looks like
Leave the cake to cool on a wire rack. When the crust is completely cool. wrap it in cling film and leave.
The next day, I thawed kefir and baked sand cakes.
For sand cakes we take 3 eggs
And a glass of sugar
Beat well
Adding salt
And softened margarine
Beat everything again and add half a teaspoon of soda. Can be replaced with baking powder.
It's time to add flour
We add flour gradually. The dough should be soft and elastic. It took me a little over 2.5 cups. If you want the cake to be softer, add even less flour. Then the dough will really stick to your hands.
On the baking paper draw a circle with a simple pencil according to the size of biscuit cakes
Flip over onto the baking sheet. It turns out that the pencil looks at the baking sheet and we will spread the dough on the clean side.
We divide the dough into two parts
Put one piece on paper
Stretch the dough with your hands along the contour of the circle. The dough is very pliable and easy to make.
We send it to the oven preheated to 200-250 degrees. Bake until nicely browned
The cake comes off the paper very well. this is what the bottom looks like
I baked the second cake on the same paper. Let the cakes cool thoroughly.
It's time to assemble the cake. Biscuit cut into two cakes
The sand cakes turned out to be a little larger, so we cut the edges with a knife. I just put the biscuit cake on top and cut off the shortbread along its edges. In addition to the cream, I decided to smear the cake with prunes. To do this, I took prune jam
and pureed it with an immersion blender
I also decided to soak with prunes. To do this, simply diluted the jam with boiled water.
I added icing sugar to the cream to taste. And ready to collect the cake
The bottom cake will be sandy.
We make pricks on it with a fork so that it is better soaked. And soak with a pastry brush
Top with plum puree
Put the biscuit on top. press it a little and soak it
Lubricate with cream
We continue to collect the cake alternating layers. The top cake is the bottom of our biscuit. because it is the most even and the top of the cake will also be even.
We also soak the last cake and grease the top and sides of the cake with cream. if you have voids on the sides (due to uneven cakes), fill them with scraps of shortcrust pastry (do not forget to soak them by dipping them in impregnation)
Grind the scraps of shortcrust pastry into crumbs. It's easy to do by hand
Sprinkle the edges with sand
We put it in the refrigerator for impregnation. I had night and day. decorate to your liking. I used it as a decoration waffle rolls, oreo cookies, chocolate balls and figurines. Decorated a couple of hours before serving (so that waffles and cookies do not get wet)
The cake turned out very tasty. If you are a fan of wet cakes, then either soak better or choose a different recipe for cooking. For me, this was the perfect cake. Everyone was satisfied.
This is what the cake looks like
Who wants a piece? Help yourself
Everyone have a nice tea party And don't be afraid to experiment!
The whole cake cost about 250 rubles
Cooking time: PT03H00M 3 hours
Approximate cost per serving: 250 rub.
Sand cake is simple and at the same time very delicious dessert, which you can meet guests and delight your family. The peculiarity of this delicacy is that the characteristic texture of the dough acquires due to the high content of oil in it. And here is the yeast for shortbread baking are not used.
There is a sand cake for so long that it has become almost one of the most common types of homemade treats. The housewives have learned how to cook it with fruit, cream, jam, cottage cheese, condensed milk and other fillings, so that every time the pastry can become different.
Among the shortbread desserts, there is also the famous no-bake cake, named after the place where the most hardworking inhabitants of our planet live.
Consider the most popular and original recipes delicious sand cakes that are easy to bake at home.
simple sand cake
Simple step by step recipe classic sand cake.
Dough Ingredients:
- 250 g butter or margarine;
- 2 eggs;
- 150 g of sugar;
- 400 g wheat flour;
- 0.5 tsp dough baking powder;
- 5 g vanillin.
Cream Ingredients:
- 5 g vanillin;
- 200 g butter;
- 1 can of boiled condensed milk.
Cooking:
- Break eggs into a deep bowl, add vanilla. Beat until you get a white mixture. Then add margarine while continuing to beat. Then add baking powder and flour. Add flour gradually, kneading the dough and watching its consistency. The dough should be soft and not sticky to your hands. It is possible that the amount of flour in your cake will be slightly different from that indicated in the recipe, this is not a problem. Instead of baking powder, you can use soda slaked with lemon juice or vinegar. A bowl with 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.
- Remove the dough from the refrigerator, divide into 4 equal parts, each of which roll out. Next, cut out the same circle from each rolled part. A bowl or pan with a diameter of 27-29 cm is well suited for this. Line a baking sheet with paper, put the resulting circles on it. Bake at 180 degrees for about 15 minutes.
- While the cakes are baking and cooling, you can prepare the cream for the sand cake. To do this, first beat the butter with vanilla.
- Pour the condensed milk into the resulting mixture and continue to beat until the mass becomes airy and acquires a homogeneous structure.
- When the sand cakes for the cake have cooled, grease them with cream, placing one on top of the other. The top crust also needs to be greased. In principle, a simple sand cake is already ready, but you can transform it a little more. For decoration, grind the baked scraps from the dough with your hands or on a coarse grater, and sprinkle them on the cake.
By the way, shortbread dough for cakes in most cases is prepared the same way. The amount of ingredients can only be changed as needed.
Sand cake recipe with jam
The ingredients for the dough are similar to 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, marmalade or confiture.
If you like sour, then instead of jam, you can take 2 lemons, peeled and pitted, grate them and add 1 cup of sugar. This will make a cake with lemon filling.
After the cakes have cooled, it is enough to grease all the layers with jam, and decorate the cake, as indicated above. Perhaps the shortbread cake with jam is the most fast way baking for an unexpected tea party, but no less delicious.
Cake with boiled condensed milk
By changing this recipe quite a bit, we can get a cake with boiled condensed milk. For cream, you need to beat 400 ml of condensed milk with 100 g of butter. The rest of the steps remain unchanged. Cake with condensed milk goes well with nuts, bananas and fresh strawberries.
Sand cake in a slow cooker
Modern kitchen appliances allows you to cook a sand cake in a slow cooker. To do this, all the dough needs to be divided only into 2 parts, most of which is “lay” on the bottom of the multicooker bowl, while forming the sides. Put jam on top, and rub the rest on a grater and sprinkle the cake on top. The "Baking" mode will cope with the preparation of a sand cake for an hour.
Sand cake with cottage cheese soufflé
It sounds beautiful, but the taste is very airy and gentle. 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 detachable 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 of gelatin;
- 150 g sugar.
Steps for preparing a sand cake with curd soufflé:
- Knead the dough, divide it into 2 balls, and place in the freezer for 15-20 minutes.
- Roll out the cooled dough to the size of a detachable form. Leave one circle of dough intact. The other is cut into sectors, as usual, cut already finished cake. Bake until cooked at a temperature of 180-200 degrees.
- Pour milk into gelatin, leave to swell.
- Beat cottage cheese with sugar, add lemon juice. Whip the cream separately, and only then mix them with the curd cream.
- Warm up the milk-gelatin mixture and pour it into the curd.
- Place a whole cake on the bottom of a detachable form. Pour the curd soufflé over it, into which, if desired, you can add, for example, fresh berries, candied fruits or dried fruits. From above you need to spread out the fragments of the cut cake and lightly press down. Place in refrigerator for at least 5 hours.
- After removing the split ring, the cake with curd filling can be watered chocolate icing, condensed milk, decorate with powdered sugar, candied fruits or decorate with chopped fruit. Sand cake with cottage cheese is ready to serve!
Exquisite shortbread cake with mascarpone
Mascarpone - main ingredient the famous Italian tiramisu. However, shortcrust pastry cakes deserve his attention.
Dough Ingredients:
- 330 g flour;
- 185 g of softened butter;
- 125 g of fine sugar or powder;
- 1 egg;
- 1 tsp baking powder.
For the cream you will need:
- 500 g mascarpone;
- 8 art. l. chocolate-nut paste "Nutella";
- 1 st. l. cognac.
For glaze:
- 150 g milk chocolate;
- 100 g butter;
- 1 st. l. apricot jam.
Cooking:
- Butter, sugar, egg, baking powder are mixed, after which flour is gradually added, and the dough is kneaded. Divided into 5-6 parts, the dough is cooled in the refrigerator for 45 minutes.
- Each part of the dough is rolled out into a thin circle with a diameter of about 25 cm. Then the cakes are baked in the oven at a temperature of 220 degrees for 7 minutes.
- To prepare the cream, you just need to mix all its components well. Lubricate the cooled cakes with cream.
- 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 frosting has set.
To visually align the edges of the cake, they can be decorated with nuts. Sand cake with mascarpone is not cheap, but the taste is worth it.
If there is no mascarpone available, you can make a cake with: beat 700 g of thick sour cream or cream with 150 g of sugar and two bags of vanilla sugar. In this case, instead of glaze, you can use the same cream.
Sand cake "Anthill"
Sand cake without baking "Anthill" is not only a quick solution for tea, but also an easy way to pleasantly pamper your loved ones.
Ingredients:
- shortbread biscuits- 600 g;
- boiled condensed milk - 500 g;
- butter - 100 g;
- sour cream - 2 tbsp. l.;
- milk chocolate -30 g);
- crushed walnuts- taste.
Cooking
- Cookies need to be crushed by hand or using a food processor.
- Beat condensed milk with a mixer
- Add sour cream and beat again.
- Add butter and nuts to it.
- The resulting mixture is laid out in a slide on a flat plate, sprinkled with grated chocolate and sent to the refrigerator until solidified (up to 60 minutes).
- To give the cake even more appetizing view, from the remnants of the dough, you can roll up small balls with a diameter of 1 cm for further decoration or any figures that fantasy tells, and also bake them next to the cakes. After cooling, all or part of the figurine balls can be decorated with chocolate. To do this, melt 50 g of milk or dark chocolate in a water bath, and use a toothpick to dip the figures into it. Let the chocolate harden and the decoration dry. Decorate the cake.
- You can try making a sand cake with meringue. To do this, before baking the cakes, put more liquid meringue on one of them. And then cook according to plan. For example, prepare a cream, and spread it on all the cakes, collecting the cake.
- If you didn’t calculate, and you have quite a lot of excess dough left after making the cake, cut it with different molds and bake it together with the cakes. Guess what will happen? Another one will come out of the shortbread good dessert, especially in case the cake runs out quickly.
- If, for any reason, you cannot use the oven at home, but really want to enjoy delicious shortbread dessert, then buy ready-made cakes in the store. In this case, you will get a cake without baking. But airy curd filling or delicate cream, prepared with your own hands and with love, will allow you to assert that you made the entire sand cake from start to finish on your own.
Cook, experiment and enjoy. Have a delicious tea party!
