Well, Friday is a great excuse to prepare dessert for the evening or for the weekend. But I don’t want to torture you with complicated techniques, so be it, I’ll give you a week to rest. This means we will have an unusual cake on shortcrust pastry. The idea is that it's rudimentary! To be honest, it's even embarrassing to somehow give you a recipe) Everything was quickly connected here, all the ingredients are simple and their temperatures are convenient to save time. And it seems that they only weighed the flour, and now we are watching how the crust of our cake turns red. At this time, the cream is already ready and the berries are waiting in the wings in a mix of powder and lemon juice. But the most amazing thing is that you will enjoy it as if you were preparing cakes for three days, cream, all this was coated with three types of spatulas and decorated with hundreds of small details. The taste is so amazing, unusual and pleasant that it masks the external simplicity of the cake. Although, what to hide, such a cake is now more relevant than ever - bright colors, juicy berries and fruits, slight negligence and a rich inner world!

Combine flour (450 g), baking powder (4 g) and sugar (90 g) in a bowl. I took cane sugar because it is more fragrant, but this is not critical.

Combine dry ingredients with a mixer until smooth.

Rub cold butter (130 g) on ​​a coarse grater.

Whisk together the milk (155 g) and one yolk in a separate bowl.

Rub the butter and flour with your fingers until uniform pea grains are formed.

Pour in milk.

Knead the dough until smooth. Of course, it is most convenient to do this with a planetary mixer with a paddle attachment.

Do it, put parchment on the bottom. It is best to use a 16 cm mold.

Divide the dough into three portions. Distribute each according to the form.

Brush each piece with milk and sprinkle with sugar. This will add a little crunch.

Bake at 190 degrees (top and bottom) until tender. The cakes will be ready pretty quickly.

Allow the prepared cakes to cool slightly in the molds.

Then take out onto a wire rack.

Wrap the still hot cakes in foil and put them in the refrigerator for at least a couple of hours. Then they will become softer and softer.

For the cream, use whatever cream you like. This time I took mascarpone and cottage cheese cream cheese (250 g each) with powdered sugar (150 g).

When you assemble the cake, squeeze out some lemon juice.

Chop strawberries and roll in powdered sugar and juice.

Spread the cream over the cakes, garnish with berries and mint on top. If possible, let the cakes soften under the cream for a couple of hours, you will not regret it.

Calorie content: Not specified
Cooking time: Not indicated

Cakes are different - festive and everyday, multi-tiered with decorations and simple, glazed or sprinkled with nuts, difficult to prepare and such that even a child can cope with. In any case, the cake is sweet cakes, smeared with cream or jam and decorated in some way. When and by whom this dessert, beloved by many, was invented still remains unknown, and there is no reliable information even about the country in which it once appeared.
Be that as it may, cake has been and remains the most popular holiday dessert, and dessert, as you know, is a worthy end to any meal. We offer you a recipe for a shortcrust pastry cake with custard - very tasty, moderately sweet and not very high in calories. Grated chocolate and protein cream are used to decorate the cake, but you can decorate it with other creams or to your liking. Do not be confused by the large number of steps in the recipe - the cakes are baked quickly, the cream will be ready in half an hour, but it needs time to cool down. The cake should be soaked in cream for at least 12 hours, but it is better to leave it in the refrigerator for a day.

Ingredients for shortcrust pastry:

- wheat flour - 2 glasses (faceted glass);
- butter - 100 gr;
- sugar - 2/3 cup;
- thick sour cream - 0.5 cups;
- fine salt - a pinch;
- baking soda - 0.5 tsp;
- vinegar - 1-1.5 tbsp. l (for soda).

For the custard:

- eggs - 2 pcs. + 1 egg yolk;
- sugar - about half a glass (to taste);
- milk - 0.5 liters;
- wheat flour - 2 tbsp. l. with a slide;
- butter - 70 gr.

For protein cream:

- well cooled egg white - 1 pc;
- powdered sugar or fine sugar - 0.5 cups.

To decorate the top:

- 50 gr. chocolate.

Recipe with photo step by step:

From the amount of products specified in the recipe for a shortcrust cake, 6 cakes with a diameter of 20 cm will be obtained. Sift the flour into a spacious bowl. Cut well-chilled butter into flour.

With palms, quickly grind the flour and butter until an oily crumb is formed (not small, but not in large lumps).

Fill the soda with vinegar. We wait 2-3 minutes until the soda stops sizzling and pour it into butter crumbs. Add sour cream there.

Now - attention! You do not need to knead the dough, the longer you knead it, the harder and denser the cakes will be. What should be done? Mix all the products with a spoon, and when they combine, simply knead the dough with your hands for a minute so that all the flour is moistened and the dough can be collected into a lump. It will be loose and uneven - leave it as it is. Transfer back to the bowl, cover with plastic wrap and refrigerate for half an hour.

Cut the custard dough into 6 pieces. Sprinkle the table generously with flour. To prevent the dough from sticking to the rolling pin, sprinkle the surface of the crust with flour too. Roll one part of the dough into a circle of the desired diameter.

By the way, you can also make other baked goods from this dough, for example.




Sprinkle a baking sheet with flour. Fold the rolled dough in half and gently transfer to a baking sheet. Smooth out, prick the dough with a fork so that it does not swell when baking.

Place the baking sheet in the oven at 180 degrees. The cakes are baked quickly, in 5-6 minutes. There is no need to brown the cakes, they should remain light. While still hot, cover with a plate or lid of a suitable diameter and circle with a knife. Remove the cuttings, put the cake on a flat surface. So bake all the shortbread cakes.

While the cakes are cooling, prepare the custard. Divide one egg into yolk and white. The yolk and two whole eggs will be needed for the custard, one egg white will go into the protein cream (put the protein in the refrigerator). If you don't need protein cream for decorating, use 3 whole eggs (both yolks and whites) for the custard.

Beat eggs with a mixer until fluffy.

Add about 100 ml to the beaten eggs. milk at room temperature (so that the egg mass is not very thick).

Sift the flour. Add to the egg and milk mass and beat immediately with a mixer. Beat thoroughly to break everything, even the smallest lumps. Then gradually add the rest of the milk, whipping the cream with a mixer or stirring with a spoon.

Add sugar to taste. If you follow the recipe for a shortbread cake with custard, the cream will be moderately sweet, so it's better to be guided by your taste.

Beat the cream until the sugar grains dissolve.

Pour the cream into a saucepan. Place on a very low heat and simmer until thick. Stir constantly, the sweet mass, when thickened, very quickly begins to stick to the bottom. Cool the finished cream to room temperature, add soft butter and stir until the butter dissolves.

Place the first crust on a plate or other cake base. Lubricate with cream, make a layer of cream no thinner than the cake itself.

Cover with a second cake layer, press down slightly and also spread with cream. When the custard shortbread is assembled, place it on an inverted saucepan. Coat the sides with cream (it is more convenient to do this with a culinary brush). Chop the cuts from the cakes, sprinkle the sides of the cake with crumbs. Cover the top with grated chocolate.

Prepare a protein cream to decorate the cake. Whisk the cooled protein with sugar or powdered sugar until crisp white peaks. Fill a pastry syringe with cream and draw any pattern around the edge of the cake.

Move the cake to the refrigerator. It must be kept for at least 10-12 hours so that the cakes are saturated with cream, but it is better to let the cake stand for a day - it will be softer and tastier. Leave the cake at room temperature before serving and then cut into portions.
And if you want to cook not only delicious, but also an interesting cake for children, then find out

But such creams are an ideal layer for dry shortbread cakes.

Making a custard is not difficult if you follow the recommendations given in Art. For this, sugar, starch or flour, eggs are thoroughly mixed in a small, better enameled saucepan, then milk is poured in and heated.

At the same time, they stir almost continuously and make sure that the mixture does not burn. The fire can be turned off when the porridge "puffs". For one and a half glasses of milk or fresh, they usually take 4 eggs or 8 yolks, 2 tbsp. tablespoons of flour and an incomplete glass of sugar.

There are many options to diversify this cream. When the mass is almost ready, you can squeeze out the lemon juice, or put some almonds at the beginning of heating.

Cream is perfect for a shortbread cake. To do this, you just need to replace sugar with caramel. As a result, the familiar taste of a classic custard will sound differently.

And if you use cream instead of ordinary milk, you get an amazing velvety taste and a fairly dense cream consistency.

Custard recipes often specify that milk can be substituted with water. You do not need to do this, otherwise the taste will be spoiled.

Cream on cream

By default, for such creams they take cream with a fat content of 35%, unless otherwise specified in the recipe.

Less heavy cream will not give the required density and when whipping.

Using a cream prepared on the basis of cream from natural cow's milk, it should be borne in mind that in finished form such a product does not hold its shape well, spreads and quickly sours. But on the other hand, it is unusually tender and tasty.

To make it easier to prepare, the cream is strongly cooled, to the point that it is whipped without removing the dishes from the ice, and they use equipment specially chilled for this purpose.

If the recipe provides for the addition of butter, put it first. In the process of whipping, without turning off the mixer, add powdered sugar in portions and, if necessary, fruit filling or sweet wine / cognac.

If berries are used, they are boiled in very concentrated sugar for several minutes. The readiness of the semi-finished product is checked by dripping from a spoon to a saucer.

If wrinkles appear on the drop, and in the air it becomes covered with a thin film, then the confiture can be injected into the cream. Naturally, before that it is cooled.

The main thing in a shortbread cake is thin cakes. The thinner they are, the better they will be soaked in cream, and the softer the finished cake will be.

Homemade sour cream

As a rule, such young housewives are inherited from mothers and grandmothers. And it is not without reason that they are so carefully stored in home notebooks. Despite the seeming simplicity of preparation, such creams are very tasty and are often used in festive versions of cakes.

Light sour cream, with a subtle sourness, favorably emphasizes the taste of shortbread cakes.

According to the classic, in order to prepare a delicious, not sugary-sweet sour cream, take 600 g of sour cream and 450 g of powdered sugar or granulated sugar.

If the sour cream is too liquid, it can be thickened with gelatin. Dissolving according to the instructions, it is added at the end of the beating.

Often, butter is added to the sour cream (a 250-gram pack of butter is taken for the specified amount of sour cream).

An unusually tasty and aromatic cream is obtained by adding boiled condensed milk to sour cream. Thanks to this, it becomes richer and thicker. Lemon zest also adds a special charm.

You just need to try not to touch the white pulp when scraping off the yellow crust, otherwise the zest in the cream will taste a little bitter.
Lovers add dried dried apricots, dried apricots, prunes passed through a meat grinder.

Sour cream is a versatile base that goes well with many products - bananas, peaches, raspberries.

It is better to make a cake with sour cream the day before, so that it has time to soak well. Then it will literally melt in your mouth.

What is the best cream for a cake? It would seem that the best companion for a fragile but rather fatty dough would be a light and airy partner.

On the other hand, it can be a moist custard that can saturate the cakes well, or a rich buttery one. The final choice depends on what effect they want to achieve as a result.

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 the appropriate 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;
• proteinaceous;
• 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 shortcake 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, sides out of it, 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 shortcrust pastry cherry pie recipe 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 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 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 a 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 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 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 in 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 on 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. Whisk part of the butter (175 g), powdered sugar (180 g), baking powder, egg until smooth. Add flour, knead the dough with your hands.
2. Divide the mass into four identical pieces, roll 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 similar to 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 rest of the cocoa, 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 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 low heat.
2. Mix sugar in a cup, 2 tbsp. l. flour, 3 eggs, pour out the entire 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. Decorate with coconut, 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, for example, 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 is 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 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. Put 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 cake 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 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 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

To make a cake with shortbread cakes better cut, 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 shape the layers and fit them into the 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. Combine 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.

Video

Shortbread dough always succeeds, you just have to follow some rules when preparing it. First, pay attention to the quality of the flour: the flour must be fresh and dry. The best temperature for making dough is 15-20 degrees. If the temperature is higher, then the butter in the dough softens and may separate from the rest of the ingredients: the dough will crumble during rolling, and the products from it will turn out to be tough. Hands should be held under running cold water before rolling out the dough. The finished dough should be kept in a cold place for an average of 30 minutes. Shortcrust pastry cakes will bake well if rolled out 4-8 mm thick and baked at 220C.

In the section "Sand cakes" 41 recipes

Krakow cakes

Krakow Pastry is an original dessert with a very rich history. This delicate brownie can be used as a stand-alone dish or used as a base for a cake. It consists of two layers - crispy shortcrust pastry and airy almond ...

Cake "Mikado"

Despite the name, Mikado cake is popular in Armenia, not Japan. Cake cakes are baked from shortcrust pastry with sour cream. For a layer of cake, prepare a cream with boiled condensed milk. The finished cake is decorated with grated chocolate and sent to the refrigerator overnight ...