Dry shortbread cakes are used in many forms - the basis for soufflé cakes, fruit desserts, ordinary multi-layer cakes soaked in cream, pastries. The dough is unusual - dense, crumbly, dry. Any cream is used according to your desire - custard, chocolate, condensed milk. You will learn how to cook the simplest sand cake in a matter of minutes.

Little tricks

To make a homemade sand cake really tasty, of the right consistency, not too dry and “clogged”, it is important to follow some recommendations:

1. The dough turns out to be especially tender and crumbly if only yolks are used in its preparation.
2. Be sure to add a pinch of salt.
3. Margarine can be used in dough, but only high-quality natural butter will give it a unique flavor and delicate texture.
4. The dough is beaten by hand. It is important not to "interrupt" it - it should be soft, smooth, shiny.
5. After beating, the dough should rest for at least 1 hour in the cold.
6. Cakes, while they are hot, are very fragile and tender - transfer them to the table carefully or let them cool on a baking sheet. After cooling, the dough becomes very tight - don't let that bother you. After impregnation with cream, they will become softer.
7. Impregnate cakes rarely, as they can get wet and spread. However, you can use, as in a biscuit, syrup, juice or aromatic alcohol.

Classic recipe

The standard recipe for making a sand cake will come in handy for all occasions. According to this recipe, you can cook a quick cake for tea or a festive masterpiece. Cooking time - 1 hour 15 minutes.

Ingredients

1. Oil - 200 grams;
2. Flour - 2 ½ cups;
3. 2–3 eggs;
4. Half a glass of sugar;
5. Baking powder (soda + vinegar) - 5-6 grams;
6. Vanilla - according to your taste.

1. Butter - 220 grams;
2. Condensed milk - 2/3 banks;
3. Jam from raspberries, currants - 100 milliliters;
4. Cocoa - 3 tablespoons.

1. Butter - 50-60 grams;
2. 200 grams of powdered sugar;
3. 120 milliliters of milk;
4. Cocoa - 3 tablespoons.

Cooking process

We start, as always, with kneading the dough and baking the cakes:

1. Sift flour. Pour sugar, vanilla and baking powder into it. Add the whisked eggs to this dry part of the dough.
2. Chop the soft butter and place on top of the flour.
3. Chop all the ingredients with a knife, gradually mixing them until they turn into crumbs. You can grind everything with your hands, only very quickly so that the oil in the dough does not melt.
4. Shape into a round, shiny ball, wrap in plastic wrap and refrigerate for at least 2 hours.
5. Take out the dough and divide into 3 parts. Roll out 3 cakes from them. The thickness of each should be at least 0.5 centimeters (very thin cakes will simply break when removed from the baking sheet).
6. Take a fork and prick the cakes in several places.
7. Place in an oven preheated to 180 degrees. The cake is baked quickly - 5-10 minutes is enough, depending on the thickness of the dough and the power of the stove.
8. The cakes must be leveled (cut off the uneven edge) while they are still hot.

1. Condensed milk in this recipe is used mainly boiled. You can cook it at home or buy it already boiled in the store.
2. The oil is taken out of the refrigerator in advance. When it becomes soft, cut it into pieces and transfer to a deep bowl.
3. Start whisking a little, adding cooled condensed milk with spoons.
4. At the end add cocoa. The consistency of the cream is a smooth mass without lumps. Try to whip the cream for a short time, otherwise the oil in its composition may exfoliate.

1. Cakes, when they are completely cool, layer each one separately with jam.
2. Then smear them with cream and stack them on top of each other. Trim the sides and lightly press on top with your hands to stick.
3. Pour homemade chocolate icing: mix sugar with cocoa, pour into boiling milk, boil, stirring constantly, at the end put a piece of butter into the mass.
4. You can decorate the cake with crumbs from dough scraps, crushed peanuts or walnuts, coconut flakes. The decor is attached to the glaze that has not yet cooled down.

On sour cream

This shortbread cake recipe can be classified as a holiday dessert. It uses a rich component composition: sour cream is added to the dough, two types of creams are used - protein and custard - and real chocolate. Sand cake in this design will become a real center of the festive feast. Cooking time - 75 minutes.

Ingredients

1. 100 grams of butter;
2. 2 cups white flour;
3. Half a glass of thick sour cream;
4. 2/3 cup regular sugar;
5. A pinch of salt;
6. Soda (0.5 teaspoon) and vinegar (1 tablespoon).

1. Half a liter of milk 3.2%;
2. 2 eggs and 1 yolk;
3. 170 grams of sugar;
4. 70 grams of butter;
5. 2 and ½ tablespoons of flour;
6. Extract - vanilla, rum or other.

1. Half a glass of powdered sugar;
2. 1 protein from a large egg.

You will also need 70 grams of pure chocolate for decoration.

Cooking process:

1. Sift the flour into a wide bowl or immediately on the table in a slide.
2. Cut butter into it, you can not even too soft.
3. Quickly grind the butter with flour to crumbs with your hands.
4. Dilute soda with vinegar and pour into the dough.
5. Add sour cream.
6. Without using a mixer, quickly mix the ingredients with your hands to the state of a soft shiny ball. Wrap the ball in cling film and put it in the fridge for an hour.
7. Then take out the ball, divide it into 6 parts, roll out the cake from each and bake for 7 minutes each in the oven (190 degrees).

1. Separate one yolk and mix with two whole eggs. Whisk until foamy.
2. Add milk, sifted flour, sugar, vanilla and mix everything so that there are no undissolved lumps.
3. Brew in a water bath, do not forget to stir the mass regularly. The consistency is like a thick jelly.
4. Cool, also stirring, add oil and beat with a mixer.

1. Beat the remaining one protein with a mixer. You should get a stable mass.
2. Add powdered sugar and manually combine with protein foam.

1. Layer the cakes with custard. The thickness of the layer is at least the same as the cake itself, or more if the cream is thick enough and does not spread.
2. So collect all the cakes, coat them with cream on all sides, trim them.
3. Grate the chocolate and sprinkle over the sides and top of the cake.
4. Transfer the protein cream to the cornet, put on a narrow nozzle, squeeze the sides or flowers from the cream along the top.
5. Put the product in the refrigerator for 10 hours.

Sand cake filled with fruit and covered with a layer of jelly is a very sophisticated dessert that can be prepared in any season. As a filling, in addition to fruits, you can use cream, sour cream filling, soufflé. There is very little shortcrust pastry used in it - only a thin “substrate” with sides in the form of a bowl for filling is made from it. Cooking time - 1.20 hours.

Ingredients

1. One egg;
2. A glass of flour;
3. Butter - 75 grams;
4. 60 grams of sugar.

1. One egg;
2. 30 grams of flour;
3. 60 milliliters of milk;
4. 30 grams of gelatin and sugar;
5. Vanilla;
6. 40 grams of butter.

1. Fruits (orange, kiwi, strawberries) - only about 200 grams;
2. 30 grams of gelatin;
3. 100 milliliters of water;
4. Powdered sugar for sweetening the jelly - optional.

Cooking process

Substitute shortcrust pastry:

1. Let the butter soften, chop it into pieces.
2. Sift the flour on top of the butter and chop the mass with a knife to crumbs.
3. Break an egg into seven and add sugar.
4. Stir first with a spoon and then very quickly with your hands.
5. Form a tight ball, wrap with cling film and refrigerate for a while.
6. Take it out, roll it into one layer, put it in a mold so that you get the bottom and sides.
7. Put in the oven (190 degrees) and bake until golden brown (no more than 15 minutes).

1. Soak gelatin (15 grams) in water, and when it swells, melt it in a steam bath, constantly stirring with a spoon.
2. Beat the yolk with sugar. Add milk and flour to it. Boil over low heat for 3 minutes.
3. Cool the mixture and beat with butter.
4. Whisk the yolk into foam. Combine all 3 masses: protein foam, boiled yolk mixture and cooled gelatin, beat.
5. Pour into a cake basket and refrigerate.

1. When the cream freezes a little, cover it arbitrarily with fruit slices.
2. Soak the remaining 15 grams of gelatin in water, let it swell. Melt, add powdered sugar to taste.
3. Pour over fruit and refrigerate to set.

Most cakes, despite the fact that the number of their recipes is in the thousands, are monotonous. These are biscuits smeared with cream. You can fantasize as much as you like with cakes, adding cocoa, nuts, dried fruits, meringues to the dough, experimenting with the layer to infinity - the essence of this does not change. And when you go to visit, you know: there is a biscuit with some kind of cream waiting for you. And we invite you to do something very special -

Do you think that such a dough is only suitable for cookies? You are mistaken: the cream, having entered into a combination with shortcrust pastry, does not turn it into a semi-liquid mess, as it may seem to an inexperienced culinary specialist. On the contrary, it easily soaks the cakes, which makes them just melt in your mouth.

There are also plenty of recipes for sand cakes. And you, after reading our small selection, will be able to choose the right one for yourself. Shortbread dough, unlike yeast muffin, is easy to prepare, and it is not as capricious as biscuit. But before preparing masterpieces, let's get acquainted with the basics.

Basic Recipe

If you have ever made shortbread cookies, you can skip this paragraph - you already know everything. Well, if you are a novice cook, let's get acquainted with the basic principle of making shortcrust pastry.

For a cake, it is kneaded in the same way as for cookies:

• We put 130 g of butter (in a wrapper) in the freezer in advance.
• Sift 450 grams of wheat flour into a bowl with wide edges.
• We also pour a bag of baking powder and 90 g of sugar. The cake will be more fragrant if the last ingredient is not beetroot, but cane. But white sugar will work too.
• Mix dry ingredients.
• We take the frozen butter and quickly rub it into a bowl.
• Until it softens, knead the mass between the palms. We will have a bowl of crumbs.
• Now beat 150 milliliters of milk with egg yolk.
• Pour this mass of crumbs. And, if there is a mixer with a paddle attachment, we use it, no - we knead the dough with our hands.

Further actions

When the bun stops sticking to your hands, wrap it in cling film and send it to the refrigerator for half an hour. Baking sand cakes does not require special skills or dexterity from the chef. You just need to make a "French shirt" in a round shape.

What it is? Lubricate the walls of the mold with very cold margarine, sprinkle with flour. Turn upside down to shake out excess powder. We put a round piece of parchment on the bottom, which we remember a little, and then we straighten it so that the paper is as if corrugated. And here you are - the "French shirt" is ready.

According to the basic recipe for a sand cake, we simply divide the dough into three parts, roll each of them into a circle according to the diameter of the mold and lay it down. We tamp with the phalanges of the fingers. Lubricate with milk and sprinkle with a little sugar. This will give the cakes a crispy texture. Bake at 190 degrees until cooked (about a quarter of an hour). When the cakes have cooled (first in the form, and then on the wire rack), smear them with cream.

Layer Cake Ideas

Shortbread dough does not absorb ingredients as easily as biscuit dough. Therefore, if we smear the cakes with butter cream, then they will remain “themselves”, that is, they will not be saturated. For such products, a more humid environment is needed, but also in moderation.

What types of creams are suitable for sand cake? It is custard, based on condensed milk, jams, mousse, whipped cream, fruits, protein, curd. Very suitable for decoration is soft Mascarpone cheese with powdered sugar. Below we will look at how these creams are made. But you understood the principle itself: a layer that is not very hard and not too liquid will make the cakes a real cake. And in order for the dough to be moderately soaked, the culinary masterpiece must stand in the refrigerator for at least a couple of hours.

Royal shortbread cake with custard

We have already mastered the basic recipe. We now begin to complicate our task:

• From 400 grams of flour, four yolks (we will put the proteins in the refrigerator until the time is up), 150 g of sugar, a bag of cookie powder and 220 g of butter, knead the dough.
• Let's form four koloboks. Wrap each in cling film and put in the fridge.
• Let's get some cream. In 400 milliliters of cold milk, add 35 g of corn starch, 150 g of sugar and four yolks.
• Stir and put on a small fire. Stir continuously until the mass becomes a consistency like jelly.
• Remove from the stove and add 200 g of butter cut into pieces.
• Let's stir. Cover with cling film so that it touches the cream. We put it in the cold.
• Whip 4 egg whites to firm peaks with 150 g of sugar.
• We heat the oven to 180 degrees.
• Roll out one bun. We put in a mold, grease with whipped protein, sprinkle with crushed nuts.
• We bake for a quarter of an hour.
• We do the same with all shortbread cake layers with custard.
• When they cool down, brush them over. Decorate the top and sides of the product with the rest of the cream. Sprinkle with nut crumbs. The cake must be made on the eve of the celebration. It should soak overnight in the refrigerator.

"Bunch of grapes"

Contrary to the name, this shortbread cake is prepared not with berries, but with condensed milk cream:

1. We make the dough according to the recipe above. Leave a small amount for decoration.
2. We bake four cakes So that they do not harden too much, we wrap them in cling film.

Cooking cream on condensed milk will not take much time:

1. Beat a pack of butter with a bag of vanilla.
2. Add a jar of condensed milk (not boiled). Whisk into a fluffy mass.
3. Optionally, you can diversify the cream with instant coffee or cocoa powder.

We smear the cakes. From the remaining dough we make balls - future grapes - and two leaves. With a knife we ​​draw on the last veins. Bake these blanks on parchment for 15 minutes.

We heat chocolate in a water bath - black and white. Grease the top of the cake with cream. Dip half of the balls in dark chocolate, and the rest in white. We lay them in the form of a bunch of grapes. Leaves are placed next to it. With chocolate we draw stems and "antennae" of grapes.

Crostata (basic recipe)

Cooking does not always require baking the cakes and then smearing them with cream. Crostats are very popular in the Mediterranean countries. These are such dough baskets filled with all sorts of things - fruits, berries, curd mass, etc.

The dough for them is made according to the basic recipe. The only caveat is adding a tablespoon of grated lemon zest and a small pinch of salt to it. But the cookie powder can not be poured.

After the dough has stood for half an hour in the refrigerator, we put it in a basket shape, make several punctures and pour dry beans in a dense, heavy layer. We bake a basket at 190 degrees for a quarter of an hour. We take beans.

This is the basic recipe for all crostats. Now let's see how to fill the basket.

Crostata "Della nonna"

We suggest you make a cream according to an Italian recipe. The sand cake is called "Grandmother's Crostat":

• Pour half a liter of milk into a saucepan, throw the zest from one lemon into it, put it on fire.
• While it boils, grind white four yolks with 130 grams of sugar.
• Add 40 g of corn starch. Let's stir.
• Get the zest out of the pot.
• Pour a small amount of hot milk into the yolk mass. Mix carefully.
• After that, pour the egg mass into the milk. We return the saucepan to the fire. Cook until thickened.
• We cover the cream with a film so that a crust does not form during cooling.
• When it has completely cooled down, you can add nuts, candied fruits, dried fruits. We put the cream in a basket. From the scraps of dough we form ribbons with which we decorate the surface cross-by-cross. Bake the crostada in the oven at 180°C.

And in the end, we suggest you make Snickers. Crispy nuts are in perfect harmony with tender meringue.

1. According to a slightly modified basic recipe (instead of milk, pour in sour cream), knead the shortcrust pastry for the cake.
2. Roll out into a layer, transfer to a baking sheet.
3. Let's prepare the meringue. Let's beat three proteins. Without turning off the mixer, add 200 grams of powdered sugar. Proteins should be whipped to firm, not falling peaks.
4. With this mass, grease a thick layer of dough.
5. We bake for 10 minutes at 170 ° C, and then for about half an hour at 110 degrees.
6. We make cream on condensed milk, as indicated above. Add roasted peanuts or hazelnuts to it.
7. We divide the large cake into three parts. Spread them with cream and sprinkle with nuts.

Delicious shortcakes can be found in a variety of treats that children love so much, for example, in a cake or a cake. Not everyone realizes that you can cook such a dessert yourself at home without much effort. All that remains is to decorate your cake with meringue or berries, and enthusiastic sighs are guaranteed!

How to make sand cake at home

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

shortcrust pastry

To prepare sand cakes, you will 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 baking.

Cream

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

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

Each of them has its own recipe and subtleties. When there is no desire or time to bother with cream, you can make ordinary fruit jam and even fresh strawberries as a layer. As a decoration on a cake with shortcrust pastry, it would be appropriate to apply icing, chocolate chips or sprinkle everything with powdered sugar. In general, turn on the imagination!

Shortcrust pastry cake - recipe with photo

How to cook a neat and tasty dessert the first time? You need a good sand cake recipe that has been tested by time and other housewives. Below you will find a selection of the most delicious homemade recipes that are suitable for any occasion. Some of them are somewhat complicated, but if you try and follow the instructions exactly, you will certainly get a wonderful delicacy.

With cottage cheese

• Cooking time: 125 minutes
• Number of servings: 7-8 persons
• Calorie content of the dish: 4910 kcal
• Purpose: for dessert
• Cuisine: Russian

A quick recipe for a shortbread cake with cottage cheese is prepared much easier than various casseroles, cheesecakes and brownies. Even a teenager who has never approached a gas oven before can cook such a dish. The peculiarity of this shortbread dessert is that the dough does not require thorough kneading, and this ensures that you can save time and effort.

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

with cherry

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

Everyone recognizes the cherry aroma as soon as they hear it. This rich, sweet, alluring smell will make even a well-fed person swallow saliva. This is probably why the shortbread dough cherry pie recipe is recognized as one of the most famous. How to prepare this amazing soft cake? You will be surprised to what extent everything is simple and pleasant. Treat your friends and loved ones with fragrant 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 so that the cake comes out easier and does 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 cherry, 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 sour cream. Bake the cake for another 12-15 minutes.

With condensed milk

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

Any housewife can bake a quick sand cake with condensed milk. This is a truly delicious, fragrant and crumbly cake that can be served on the 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 cup.

Cooking method:

1. Grind the yolks with sugar, pour into butter (or margarine), knead everything well.
2. Transfer the dough onto a sheet to make cakes of 0.5 cm. Bake for about 20 minutes.
3. Cut the crust 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 flakes.

With sour cream

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

A recipe for shortbread cake with sour cream came to us from France, where for the first time the chef of one of the restaurants introduced this unusually delicate dessert to the menu. Subsequently, many similar cakes with sour cream and yogurt 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 can;
• milk chocolate - 200 g.

Cooking method:

1. Grind sugar and vanillin with eggs, add margarine, hydrated soda, 150 g of sour cream and flour to the mixture.
2. Spread the dough in a deep form with a thin layer, shift with parchment, lay out the next cake. There should be 5-6 layers in total.
3. Bake in the oven for about 40 minutes until golden brown.
4. Using a blender, beat sour cream with sugar (about 100 g) until thick. At the moment when the cream begins to thicken, add boiled condensed milk, continuing to beat the mass.
5. Coat the cake 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 of the dish: 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 Kyiv could compete with him. This cake has reached us almost in its original form, to this day thousands of housewives prefer it, rather than newfangled recipes. The Leningrad cake is not prepared quickly, but all efforts are worth the result!

Ingredients:

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

Cooking method:

1. Beat until smooth 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 out a thin layer, cut out squares. Lay out the layers on the substrate, send to the refrigerator, the dough needs to cool.
3. Frozen cakes bake for 13-15 minutes, then cool.
4. In a deep container, beat water, lemon juice, 500 g of sugar to make an opaque white fudge. When it thickens, tint with half of the cocoa, and evenly distribute the resulting mass over one cake layer.
5. Combine the milk with the yolk, add the rest of the sugar and bring to a boil over low heat to make a light cream, similar to condensed milk.
6. Cool the finished mass, chop the rest of the butter, powdered sugar into it, beat well again.
7. Add cognac to a homogeneous cream, set aside 2 tbsp. l. into a separate container, pour 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 of the dish: 5890 kcal
• Purpose: for dessert
• Cuisine: Russian
• Difficulty of preparation: medium

Have you ever tried shortcrust pastry with custard? If not, be sure to try it! This is an amazingly delicious treat that anyone can quickly prepare at home, all you need is a little effort and a bit of 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 a small fire.
2. In a cup, mix sugar, 2 tbsp. l. flour, 3 eggs, pour all ladle, bring to a boil, turn off and cool.
3. Mix flour, baking soda, butter, sugar and salt in a bowl. Knead the dough, divide it into 5-7 parts.
4. Roll out round cakes, bake each separately in a hot oven for 10 minutes.
5. Assemble the cake, brushing the cakes with cream. Decorate 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 of the dish: 4800 kcal
• Destination: for lunch, for dinner
• Cuisine: Russian
• Difficulty of preparation: medium

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

Ingredients:

• jam - 250 g;
• powdered 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 the butter until light, add sugar (110 g).
2. Add baking powder, 1 egg, flour, knead the dough, remove for 20 minutes in the refrigerator.
3. Cool the whites of the remaining eggs, beat, add 1 tsp. Sahara.
4. Combine the remaining sugar with water, bring over low heat to a thick syrup, pour it into the proteins, continuing to beat them. Add vanillin.
5. Roll out the cakes, cut out 3-4 squares. Bake for 10-15 minutes.
6. Grease the finished layers with warmed jam.
7. Decorate the sides and top of the cake with protein cream. Sprinkle with powdered sugar.

with meringue

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

Children are very fond of meringue sand cake, because it is light, airy, sweet and beautiful. To prepare such a dish, you need some skill and skills. The hardest part is the meringue. Not every housewife will be able to make it the first time, but it’s worth a try, because such a cake is insanely fragrant and tasty. Stock up on 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;
• cream thickener - 8 g;
• vanillin - 8 g;
• salt - 1 g;
• cream dye - optional.

Cooking method:

1. Grind the yolks with 1 cup of sugar, add butter, flour, salt, vanillin. Knead the dough and divide it into 8 pieces. Remove to refrigerator.
2. Beat egg whites and sugar to peaks.
3. Roll out each of the parts of the dough, lay on parchment, put the meringue on top, retreating from the edge of 1 cm.
4. Bake at a temperature of 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, grease them with cream and decorate the cake.

With boiled condensed milk

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

You can buy a shortbread pie with boiled condensed milk in any store, but this favorite delicacy of all sweet teeth 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 cup.

Cooking method:

1. Wipe the yolks with sugar, add margarine, mix well.
2. Pour flour, soda, slaked with vinegar into the mixture, knead the dough.
3. Put a mass of 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 cake in half so that you end up with 4 pieces.
5. Lubricate the bottom cake with condensed milk, put the next one on it and repeat the procedure.
6. Coat the top cake and sides in the same way with boiled condensed milk, sprinkle with chocolate chips, walnuts or other decoration.

Fruit pies

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

When you get a sudden call from friends who promise to drop by for a visit in an hour, shortcrust pastry cake with fruit is the perfect escape. It is prepared quickly, is perfect for any tea party and does not leave indifferent even inveterate picky eaters and gourmets. No wonder 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.;
• powdered sugar - 2-3 tbsp. l.

Cooking method:

1. Combine the melted butter with half the 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, evenly distribute it over the form.
4. Lay out the filling in the form, then rub the dough again.
5. Bake until golden brown. Sprinkle with powdered sugar.

With nuts

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

It's easier than ever to prepare a sand and nut cake for the 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 beginner cooks to whip up a 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 the dough from flour, butter, eggs and sugar. Divide into 4 parts.
2. Roll each such part into a thin sheet, give the shape of 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. Assemble the cake, brushing the cakes with cream.
6. Lubricate the top and sides with jam, sprinkle with chopped nuts.
7. Let it brew for several hours in the refrigerator.

How to bake shortbread cake

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

1. It is better to use the cakes chilled. This makes it easier to form layers and stack them in a mold.
2. Let the finished cake stand for a while so that it is soaked and does not fall apart when cutting.
3. Do not use melted margarine or butter.
4. Be sure to preheat the oven before placing the shortcrust pastry in it.
5. Mix ingredients cold.
6. If you are not completely sure of the quality of the flour, sift it first.
7. Do not make too thick cakes, they will not take the cream well.
8. To make the cake softer, replace the 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 shortcake cake does not stick.

Video

Sand cakes are special! They are not like the rest, they are very tender, crumbly and are rarely sold in stores. So, there is a reason to cook dessert yourself. Moreover, there are so many interesting recipes!

Sand Cake - General Cooking Principles

Shortbread dough is always based on fat. This is usually butter or margarine, and eggs are often added. Maybe sour cream or milk can go according to the recipe, but in a small amount. The extra moisture makes the dough stiffer and less crumbly. Often soda is added for softness and porous structure, but the cake in this case will be much higher. Cakes are usually baked in the oven on several baking sheets. But there are recipes for cooking in a pan, one of them can be found below.

For a layer of sand cakes, you can take absolutely any cream. Moreover, the base goes well with fruit fillings. Even the most ordinary jam will perfectly fit into a dessert. The main thing is that it is not liquid and does not flow around the edges. All shortbread cakes require time to soak, after which they will become tender, melting in your mouth. It is advisable to keep the dessert in the refrigerator for at least 10-12 hours.

Leningrad sand cake (recipe with boiled condensed milk)

The recipe for the Leningradsky sand cake, which is prepared from the simplest and most affordable ingredients. You can put margarine in the dough if there is no butter.

Ingredients

Half a kilo of flour;

0.5 tsp soda;

0.28 kg of butter (margarine);

2 large eggs;

0.2 kg of sugar.

0.2 kg of oil;

A handful of nuts;

0.2 kg of powder;

20 g cocoa;

0.4 kg boiled condensed milk;

2 spoons of liquor;

300 g apricot jam or orange jam.

Cooking

1. Cut margarine or butter into pieces, let it thaw in a warm room, then add granulated sugar and beat with a mixer, preferably until the grains dissolve. But if a little sugar remains, then it's okay. Add eggs, add flour and pour slaked soda. You can take a ripper, then you don’t need to extinguish it, in this case the portion is doubled.

2. Knead a soft, but not runny shortbread dough. If there is not enough flour, then you can add a little more. Divide into three parts, roll into balls and put in the freezer.

3. Roll out cakes from each ball (diameter 22-25 cm), you can immediately on parchment, attach a lid of a suitable size, cut a circle. Bake alternately in the oven, temperature 180. The trimmings are also baked, they will fit for crumbs.

4. While the dough is baking and cooling, you need to make a cream. Here, butter cannot be replaced with margarine. Beat it for a couple of minutes, add condensed milk, powder, cocoa and add liquor. But it is possible without it. You can also skip the powder if you don't like very sweet cakes. We put the cream in the refrigerator for a while.

5. Rub the jam until smooth.

6. Lubricate the cake with jam, then cover with cream, the third part should go. Similarly, we work out the second cake, top and sides of the cake.

7. Sprinkle the sides with chopped scraps. Scatter nuts on top. On the classic cake there is an inscription "Leningradsky". You can apply it with jam or cream.

Sand cake: recipe with jam

A recipe for a sand cake for every day, which is layered with any thick jam. You can use marmalade or jam.

Ingredients

0.4 kg flour;

350 g of jam;

0.15 kg margarine/butter;

120 g sugar.

Cooking

1. Put the chopped margarine in a bowl. Add flour and sugar. Now we rub it all with our hands. If the margarine is frozen, then chop the mass with a knife. Should be a crumb.

2. Add eggs, knead the dough. We divide into 4-5 parts. Cool in the freezer for fifteen minutes.

3. Roll out cakes, cut. We lay out all the excess next to the baking sheet.

4. We bake sand cakes at 200 degrees until golden brown, do not overdry.

5. Coat with jam.

6. Grind the trimmings, sprinkle the cake on top. You can also sprinkle the sides, but not necessary.

Sand cake: recipe with curd cream (soufflé)

A cake with a wonderful curd filling, which resembles a soufflé, is prepared with gelatin. To make the filling tender, it is better to take fatty cottage cheese.

Ingredients

140 g flour;

90 g of oil;

2 yolks;

50 g sugar.

Curd soufflé:

140 g of milk;

400 g of cottage cheese;

200 g cream for whipping;

Juice from? lemon

18 g of gelatin;

150 g sugar.

Cooking

1. Rub butter and sugar with flour, add eggs, make dough, and make two balls from it. Put in the freezer so you can roll it out thin.

2. We take out the dough, roll it into two cakes, suitable in diameter to the existing detachable form. Bake until done at medium temperature.

3. One cake must be immediately cut into sectors, as a finished cake is usually cut.

4. Pour gelatin with milk, leave for a while to swell.

5. Beat cottage cheese with sugar, add lemon juice. Separately, beat fresh cream until fluffy, combine with cottage cheese.

6. Heat milk with gelatin, add to curd cream.

7. We put one sand cake, which is whole, on the bottom of the detachable form.

8. Now spread the curd mass with gelatin. If desired, you can add berries, pieces of fruit or dried fruits to it: prunes, dates, dried apricots.

9. Now, on top of the soufflé, lay out the sand cake, cut into sectors. Press lightly.

10. Leave the cake in the refrigerator for five hours, longer if possible. If desired, it can be doused with chocolate or smeared with condensed milk on top, but after removing the split ring.

Sand cake: a recipe for the famous anthill

Anthill is a classic sand cake, which turns out to be very juicy, interesting, sweet, but it does not require much time for preparation and decoration. Nuts for decoration are optional, you can cook without them.

Ingredients

A glass of sugar;

360 g flour (about 3 cups);

190 g butter;

Ch. l. soda;

Cream and decoration:

Bank of condensed milk;

250 g butter;

120 g nuts;

0.5 chocolates.

Cooking

1. Chop the butter and flour, pour out the sugar, stir. We break the eggs and in the process of mixing we introduce slaked soda. We make cool dough.

2. Divide the whole mass into small balls, the size of an ordinary egg or a little smaller. Put in the freezer for 15 minutes.

3. We take out the meat grinder, scroll through the frozen balls, transfer the straws to a baking sheet.

4. We bake the base of the anthill at 200 degrees.

5. Mix condensed milk with butter.

6. We break the cooled shortbread dough with our hands into pieces, but not to small crumbs.

7. Add cream, stir. If the mass is liquidish, then let it stand in the refrigerator for a while, then put it on the “Anthill” dish in the form of a slide.

8. Chop the nuts, rub the chocolate. Sprinkle the cake with this mixture. But you can melt the chocolate bar and apply droplets on top of the cake sprinkled with nuts. The anthill is not completely covered with glaze.

Sand cake: a recipe for cooking in a pan

Sand cake according to this recipe can be easily prepared in a pan. Great option for those who can't use the oven.

Ingredients

1.3 Art. Sahara;

0.2 kg of margarine or butter;

5 g of soda;

3 art. flour.

0.25 kg of sour cream;

0.12 kg of powder;

1 st. nuts.

Cooking

1. The dough for this cake is kneaded the simplest shortbread. Beat butter with sugar, add one egg at a time, add flour and ripper, soda is used in this recipe. We'll definitely turn it off.

2. Divide the dough into 4-5 parts, depending on the diameter of the pan. Roll into round balls and refrigerate.

3. Heat up the pan.

4. We take out the lumps, roll out the cakes. Fry on both sides until golden brown, like pancakes. There is no need to grease the pan.

5. We lay the finished cakes on top of each other, cover with a lid from the pan or a plate that is suitable in diameter.

6. We take a sharp knife and cut off all the excess, giving the cakes a perfect shape. Let it cool down well.

7. Mix sour cream with powder. But you can use any other cream, it turns out delicious with butter and boiled condensed milk.

8. Chop the nuts, fry in a pan, cool.

9. We coat the prepared cakes, stack them on top of each other. Top the cake with nuts.

Sand cake: recipe with custard and berries

A recipe for a wonderful sand cake that can be prepared with any berries. But if they are with bones, then we take them out in advance.

Ingredients

4 yolks;

0.75 st. Sahara;

0.2 kg of oil;

2 tbsp. flour;

1 tsp ripper.

200 ml of milk;

0.2 kg of sugar;

1 egg + 50 ml of milk;

1.5 tablespoons of flour;

150 g of oil;

1 st. l. starch;

Berries 0.6 kg.

Cooking

1. Mix the yolks with sugar. Rub butter with flour. Merge. Add soda slaked with lemon juice. Knead the dough.

2. Divide into three balls, roll out cakes and bake in the oven.

3. Mix all the ingredients of the cream, except for the oil. Put the saucepan on the stove and cook a thick mass, resembling semolina in consistency. Cool down.

4. Wash the berries, be sure to dry them. Cut up large specimens.

5. Add softened butter to the cooled cream, mix.

6. Lubricate the cold cakes with creams, scatter some berries between the layers.

7. Lubricate the top with cream too, go through the sides. Decorate the cake with berries, you can additionally sprinkle with coconut.

Soda is always quenched with acid before being added to the dough, otherwise the dessert will have an unpleasant aftertaste. The ripper is simply mixed with flour, it does not need to be quenched.

Shortbread dough does not like heat, so after cooking it must be removed in the refrigerator.

It is convenient to roll out the layers on parchment, then transfer them to a baking sheet together with paper.

Step 1: Prepare the dough for the sand cake.

Combine chicken eggs with granulated sugar and vanilla sugar in a deep bowl, mix thoroughly and beat with a mixer or blender until a white mass is formed. Thereafter add room temperature margarine, beat everything together again. Add the baking powder for the dough, gradually add the flour, sifted through a fine sieve. Mix everything and start kneading a soft, non-sticky dough.
Carefully roll the finished dough into a bun, cover the bowl with cling film on top and place in the refrigerator for half an hour.

Step 2: Prepare the cream for the cake.

While our dough is resting in the refrigerator, we will prepare the cream. To do this, combine room temperature butter with vanilla sugar, add pre-boiled condensed milk (you need to boil it over medium heat in a saucepan with water so that the can of condensed milk is completely covered with water, at least 2-3 hours). Mix all the ingredients and beat with a mixer or blender until a light homogeneous mass is formed.

Step 3: Roll out and bake the cake layers in the oven.

Now that the dough has completely rested, take it out of the refrigerator, remove the film, divide into 4 approximately identical parts. Sprinkle the working surface of the table lightly with flour, lay out one piece of dough and roll it out with a rolling pin into a rectangular layer. Trim the edges of the dough with a sharp knife to form a round cake. Put the dough scraps aside, we will need them a little later. Do the same with the other 3 parts of the test.
Line a baking sheet with parchment paper and use a rolling pin to carefully transfer the dough onto it. Preheat oven to 180 degrees, place a baking sheet in it and leave for 15 minutes bake. The cooking time for cake layers also depends on the individual characteristics of each oven, so it may take a little more or less time to bake.
When the cake is browned, remove the baking sheet, transfer the cake to a cutting board, and transfer a new cake to the baking sheet. Keep doing this until you have baked all 4 cakes. Fold the finished cakes on top of each other so that they can be slightly steamed from each other and soften. After that, put one cake on a serving plate in which you will serve the dish to the table, spread it with plenty of cooked cream, cover it with a second cake on top and so on, spread all 4 cakes.

Step 4: Make grapes and leaves from scraps of dough.

Combine the dough scraps into one ball, divide it into 2 approximately identical parts. From one part, pinch off small pieces of dough and roll in your hands into small grapes. Place them at a distance from each other on parchment paper, which you then carefully transfer to a baking sheet and bake in the oven at the same temperature until browned. For the preparation of grape leaves, we need thick paper template. Cut out a grape leaf from a sheet. Roll out the second part of the dough and, using a ready-made template, cut out three grape leaves with a sharp knife. Also make veins on the leaves with a knife. Put the leaves on parchment and also bake until browned.

Step 5: Decorate the cake with balls, leaves and hot chocolate.

Break the chocolate bar into pieces, put in a small container and melt in a water bath. Then with a regular toothpick dip into it, while it is still hot, half of the total number of dough balls (grapes) and fold them on a flat surface covered with cling film. Leave them to dry until the chocolate hardens completely. After that, lay out two bunches of grapes from chocolate and plain balls on the last creamy layer of the cake. Arrange grape leaves randomly. Melt the remaining chocolate again in a water bath, pour it into a pastry bag (if you don’t have one, you can replace it with a tight plastic bag with a small hole in one of the corners). And we draw a grape branch, antennae and veins on the leaves on the cake.

Step 6: Serve a simple shortbread cake.

It is better to place the finished cake all night in the refrigerator for impregnation. During this time, the cakes will have time to soak well with the cream, and the cake will acquire an unforgettable taste. Enjoy your meal!

If you did not find a bag of baking powder for dough, then it can be replaced with ordinary baking soda, slaked with vinegar or lemon juice - 0.5 teaspoon.

Vanilla sugar can be replaced with vanilla, but it should be used in a smaller proportion, on the tip of a table knife.

Flour for kneading dough may need a little more or less than indicated in the recipe.