Custard Shortcake

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

Ingredients for shortbread cakes:

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

For the custard you will need:

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

How to make a custard shortbread cake

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

Making shortbread cakes

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

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

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

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

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

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

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

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

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

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

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

Making a shortbread custard

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

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

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

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

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

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

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

Assembling and decorating a shortcrust pastry cake

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

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

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

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

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

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 should 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 pastry 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 ...

Mikado cake

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 ...

1. Prepare shortcrust pastry for the cake. Cut the butter or margarine into pieces and place in a small container. Place the container in a water bath and heat the margarine until melted, but not boiling. Remove the container from the water bath and leave to cool.
2. Sift flour through a sieve into a bowl. Beat the eggs into a separate bowl and beat with sugar and vanilla sugar. Beat for about 5-7 minutes until a fluffy light mass is formed.
3. Continuing to beat the eggs, add lukewarm melted margarine to them. Beat until smooth. Stir half of the flour into the egg and butter mixture and beat with a mixer on low speed.
4. Quench the baking soda with a few drops of vinegar and add to the dough, stir with a spoon. Stir the remaining flour into the dough and knead to a smooth, homogeneous dough. Roll up a ball, wrap it with cling film and send it to the refrigerator.
5. Shortcrust pastry for the cake should lie in the refrigerator for about half an hour... In the meantime, prepare the cream for the shortbread cake. Hold the butter in a water bath for a bit so that it becomes soft, but does not melt. It is advisable to keep it warm for 15 minutes instead.
6. Beat butter with a mixer until fluffy for 2-3 minutes. Then add vanilla sugar and beat for about a minute until it is evenly distributed in the cream. Continuing to beat the butter cream, gradually add the boiled condensed milk.
7. Beat butter cream with boiled condensed milk for a couple of minutes until smooth. Remove the cream in the refrigerator for now, so that it thickens even more. Divide the dough into 4 equal parts. Preheat the oven to 180C, cover the baking sheet with parchment paper.
8. Roll out 1/4 of the dough into a thin flat cake about 26-28 cm in diameter. Cover a layer of dough with a plate or mold of a suitable diameter, cut off the edges. Transfer the dough to a covered baking sheet.
9. Bake shortbread for the cake for about 10-15 minutes until tender. In the meantime, roll out the next piece of dough, trim off the edges and place them against the edges of the first layer of dough. Remove the baking sheet, transfer the shortcrust cake to the dish, bake the second cake.
10. In this way, bake the rest of the shortcake cakes.... Roll into small balls from most of the dough scraps (about 3/5) (each ball is a grape). Crumple the remaining dough scraps into a ball, roll out and cut out the leaves. Make "streaks" on the leaves with a knife or a toothpick.
11. Transfer the "grapes" and "leaves" to a baking sheet lined with parchment paper. Send the baking sheet to the preheated oven. Bake the shortbread decorations for about 10 minutes until tender. Remove the baking sheet and leave to cool.
12. Put the cake on a large dish, grease it with butter and condensed milk cream. Cover the top of the cream with the second cake, also grease it with cream. And so fold the whole shortcrust pastry cake, coat its surface and sides with the remaining cream.
13. The sand cake should be infused in the refrigerator for at least 6-8 hours to soak. Once you've put the cake in the refrigerator, you can make grape bunches to decorate it.
14. Break the chocolate into small pieces and put in a small container, put in a water bath. Once the chocolate is melted, remove the container from the water bath and leave to cool.
15. Dip half of all balls of dough in chocolate and place on a baking sheet lined with parchment paper. This is easily done in this way: string the ball on a toothpick and dip in chocolate, put on a baking sheet.
16. Half of the "grapes" can be left without glaze. If desired, the veins on the "leaves" can also be painted with melted chocolate using a toothpick. Take the cake out of the refrigerator for a couple of minutes, put the leaves and grapes on the surface, with the remaining chocolate you can draw "twigs".
17. Leave the shortcrust pastry cake to soak further (only 6-8 hours). Take out the finished shortbread cake with condensed milk from the refrigerator, cut it into portions and serve... Enjoy your tea!

Dry shortbread cakes are used in many ways - the basis for soufflé cakes, fruit desserts, ordinary layered cakes soaked in cream, pastries. The dough is unusual - dense, crumbly, dry. Any cream you want can be used - custard, chocolate, condensed milk. You will learn how to cook the simplest shortbread cake in a matter of minutes.

Little tricks

To make a homemade shortbread cake really tasty, of the correct 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. It is permissible to use margarine in the dough, but only high-quality natural butter will give it a unique aroma 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 soak for at least 1 hour in the cold.
6. The cakes, while hot, are very fragile and tender - transfer them to the table gently or let cool on a baking sheet. After cooling, the dough becomes very tight - do not be confused by this. After soaking with the cream, they will become softer.
7. The cakes are rarely impregnated, as they can get wet and creep. However, you can use, as in a biscuit, syrup, juice or flavored alcohol.

Classic recipe

The standard recipe for making a shortcrust cake will come in handy for all occasions. This recipe can be used to make a quick tea cake 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 to your liking.

1. Butter - 220 grams;
2. Condensed milk - 2/3 cans;
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, by kneading the dough and baking the cakes:

1. Sift the flour. Pour sugar, vanilla and baking powder into it. Add eggs mixed with a whisk 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, stirring gradually until they are crumbled. You can grind everything with your hands, only very quickly so that the butter in the dough does not melt.
4. Form a round, shiny ball, wrap it in plastic and refrigerate for at least 2 hours.
5. Remove the dough and divide into 3 portions. Roll 3 cakes out of 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 oven.
8. The cakes must be leveled (trim off the uneven edge) while they are still hot.

1. Condensed milk in this recipe is mainly used 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. Begin to beat a little, adding cooled condensed milk with spoons.
4. Add cocoa at the end. The consistency of the cream is a smooth mass without lumps. Try to beat the cream for a short time, otherwise the oil in its composition may separate.

1. When the cakes are completely cool, layer each one separately with jam.
2. Then coat them with cream and stack on top of each other. Trim on the sides and press lightly on top with your hands for gluing.
3. Pour home-made chocolate icing: mix sugar with cocoa, pour into boiling milk, boil, stirring constantly, at the end put a piece of butter in 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 still not cooled glaze.

On sour cream

This recipe for a shortbread cake can be classified as holiday desserts. A rich component composition is used here: sour cream is added to the dough, two types of creams are used - protein and custard - and real chocolate. This version of the sand cake will become a real center of the festive feast. Cooking time is 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 white 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 slide directly onto the table.
2. Cut butter into it, you might not even be too soft.
3. Quickly rub butter and flour with your hands until crumbs.
4. Dilute the baking soda with vinegar and pour into the dough.
5. Add sour cream.
6. Without using a mixer, quickly mix the ingredients with your hands until a soft shiny ball. We wrap the lump in plastic and put it in the refrigerator for an hour.
7. Then take out the ball, divide 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. Beat 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 regularly stir the mass. The consistency is like a thick jelly.
4. Cool, stirring also, add butter and beat with a mixer.

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

1. Layer the cakes with custard. The thickness of the layer is at least the same as that of 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.
3. Rub the chocolate and sprinkle the sides and surface of the cake.
4. Transfer the protein cream to a 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.

A sand cake filled with fruit and covered with a layer of jelly is a very sophisticated dessert that can be prepared in any season. In addition to fruit, you can use cream, sour cream filling, soufflé as filling. Very little shortcrust pastry is used in it - only a thin "substrate" with sides in the form of a bowl for filling is made of 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, strawberry) - only about 200 grams;
2. 30 grams of gelatin;
3. 100 milliliters of water;
4. Powdered sugar to add sweetness to the jelly - optional.

Cooking process

Substitute shortbread dough:

1. Let the oil soften, chop it into pieces.
2. Sift flour on top of the butter and chop the mass with a knife until 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 foil and store in the cold 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. Place 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 on a steam bath, stirring constantly with a spoon.
2. Whisk the yolk with sugar. Add milk and flour to it. Cook over low heat for 3 minutes.
3. Cool the mixture and beat with butter.
4. Whisk the yolk into a lather. Combine all 3 masses: protein foam, boiled yolk mixture and cooled gelatin, beat.
5. Pour into a basket-cake and refrigerate.

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

Shortbread cakes are used for many desserts; they can be found in pastries, multilayer cakes, and fruit pies. It is not surprising that the shortbread cake is popular with everyone, because it has a friable texture and is combined with a number of creams: custard, butter, sour cream.

It will take you a few minutes to make the shortbread dough. You do not need to have a culinary diploma to cope with this task, all manipulations are extremely simple to perform.

Now I will teach you how to bake a cake under a romantic name, but you will appreciate its taste as soon as you reach the final goal. So, read this article from start to finish without delay, and you will learn the recipes for delicious cakes.

Cake Ivan da Marya

4 eggs; one and a half glasses of sugar; a tablespoon of mayonnaise; a small spoonful of baking soda; 160 g margarine; 350-360 g flour; a can of boiled condensed milk; 200 g of peanuts; pack of butter; 100 gram dark chocolate bar; 30 ml cream or milk; salt on the tip of a knife.

The cake recipe does not involve many products, but despite this, you can quickly make a shortbread crumb cake. It will not be too saturated, but it has its own flavor: a lot of peanuts and a cream made from condensed milk. This combination makes the cake look like Snickers chocolate bars that kids love so much.

If you are interested in homemade dessert recipes, start cooking immediately!

The classic recipe for kneading shortcrust pastry:

1. Divide the eggs into two components: yolks and whites. The latter must be placed in a clean and dry dish without any traces of fat and put into the refrigerator.
2. In the meantime, whisk the yolks with granulated sugar (take half of the specified amount). The mass should be light and fluffy.
3. Add mayonnaise to the yolks, work the mixture again with a mixer.
4. Add the softened margarine, mashed before this spoon. To make the mass easier to whisk, the margarine must be of a soft consistency. Place it in the microwave if you don't have time, or leave it at room temperature for a few hours ahead of time.
5. Quench the baking soda with vinegar or lemon juice, pour into the dough.
6. Add flour in parts, but first sift it through a sieve. Use a spatula or spoon to stir the dough. You don't want the mass to end up being steep and rolling into a ball. It is enough for it to become homogeneous.
7. Put the dough in the refrigerator, as soon as the margarine hardens, it stops sticking to your palms.

You have half an hour now, use this time to prepare other components:

1. While you were kneading the dough on the yolks, the whites have cooled enough and now they will easily beat into a fluffy mass. You can add a pinch of salt to speed up the process.
2. Pour in the rest of the sugar and continue beating until you achieve the desired result: the mass will not spread and will keep its shape perfectly.
3. Remove the shortbread dough from the refrigerator, you are going to bake a cake base.
4. Take a metal baking sheet and grease it with oil.
5. Place the dough in the center, flatten it and, using finger pressure, spread it over the entire surface.
6. Put the protein mass on top and smooth it out. Form "waves", for this, press a spoon to the protein mass, and then abruptly tear it off.
7. Preheat the oven to 140 degrees and send the shortbread and meringue to bake. This temperature is optimal for cooking meringues, if you increase the heat, then it will spread or stick together.
8. After one hour, the protein waves will brown, this is a signal that it is time to turn off the oven. 9 Leave the cakes to cool without removing them from the oven (as required by the recipe).

Prepare the filling:

1. Dry the peanuts in the oven or fry in a dry frying pan.
2. Rub the nuts between your palms to get rid of the husks and chop them in half. If desired, cut the peanuts into smaller pieces.
3. Soften the butter and beat well, add the boiled condensed milk and work the mixture again with a mixer.

Collect the shortcake right on the table covered with parchment paper:

1. Divide the cooled cake into three equal parts.
2. Lay the first part with a sandy layer down and gently so that the meringue does not crumble, brush with cream.
3. Sprinkle with peanut halves.
4. Grease the second part with cream and, turning over, lay on the first cake. The result is a cake with cakes on the outer edges and meringues inside, between which there is a layer of cream and nuts.
5. Apply cream to shortcrust pastry.
6. Cover with the third cake layer, but so that the meringue is on top.
7. Apply a layer of cream, sprinkle with halved peanuts.
8. Pour melted chocolate and cream over the top of the cake. Use chaotic lines to make the cake look more attractive.
9. Grease the sides of the cake with the remaining cream and sprinkle with peanuts, as recommended in recipes.
10. The most elegant and mouth-watering cake Ivan da Marya is almost ready, but before tasting it must spend two hours in a cool place.

There are also recipes that can be used to make cakes for tea, namely, a cake made from shortcrust pastry mixed with sour cream.

Sour cream cake (shortbread)

The sand cake, which you will now learn how to cook, pretends to be festive desserts. Judge for yourself, it consists of two types of creams (protein and custard), chocolate, and for the test you will need another component - sour cream.

It will take you one and a quarter hour to cook. I think that you will not mind spending this time on a gorgeous dessert.

You will get the dough kneading with the following ingredients:

320 g flour; half a packet of oil; 170 g fine sugar; 0.5 cups of fat sour cream; 5 g of baking soda; 10 ml vinegar and a pinch of salt.

There are various recipes for protein cream, in our case it consists of: one protein and half a glass of powdered sugar.

The custard recipe suggests availability of such products:

one yolk and two eggs; 2/3 cup granulated sugar; slightly less than a pack of butter; 500 ml of high fat milk; 2-3 st. spoons of white flour; add vanilla sugar to taste.

It is suggested to decorate the cake with chocolate (see photo), it will need 70 g.

Almost all dough kneading recipes start with sifting flour. Then you need:

1. Place it in a bowl and cut the chilled butter into small pieces.
2. Chop the mass with a knife, and then grind between the palms. It turned out to be a crumb, into which you need to add sour cream and slaked soda.
3. Quickly, so that the butter does not have time to melt, knead the dough with your hands and roll it into a ball.
4. Wrap it in food wrap, put it in the refrigerator and don't bother for 60 minutes.
5. After the time has elapsed, remove the dough and, dividing it into 6 parts, bake the cakes.
6. The baking temperature is 180-190 degrees, then after 7 minutes the cakes can be removed.

Cook a delicious custard:

1. The custard recipe involves eggs and milk. In our case, this is one, two eggs and one yolk. Take fat milk, so the cream will be tastier.
2. So, mix eggs and yolk, beat with a mixer.
3. Add sugar, vanilla, flour, grind and dilute with a little milk.
4. Once you have a smooth mixture, pour in the rest of the milk and place on the stove.
5. Keep the cream on low heat, stirring constantly. When it acquires the consistency of a thick jelly, remove it on the table and refrigerate.
6. Cut the butter into cubes, place in warm cream and whisk.

With protein cream, everything is simple: recipes advise to cool them before whipping the proteins, and only then take up the mixer. When the mass adheres to the whisk without any problems, add the icing sugar and beat again.

Collect the shortbread cake:

1. Shape the cake on a platter or wide plate, any dish of a suitable size will do. Put on the first crust, apply a layer of custard. Its thickness should be no less than the cake itself, and maybe even more. Recipes allow you to do this if the cream is thick and does not spread.
2. Stack all the cakes in a stack, grease the top and sides with cream as well.
3. Grate a bar of chocolate and decorate the cake.
4. With the protein mass, make sides on the surface by filling a pastry syringe with it.
5. If you wish, change the nozzle and form small snow-white roses.
6. A delicious cake is considered ready to eat when it has spent 8-10 hours in the refrigerator.

And now one more recipe:

Fruit cake

For shortcrust pastry in this dessert, the role of the base is assigned, it is on it that fruits and seasonal berries will be laid. Summer light dessert will help you out when you need to meet guests and treat them to tea.

Take the ingredients for the dough: egg; 4 tbsp. tablespoons of sugar; 75 g sl. oils; 160 g flour.
Soufflé recipes are very different, we have it consists of: 4 tbsp. spoons of milk; one egg; 30 g flour, sugar, gelatin; 40 g sl. oil and vanilla extract.
In addition, you will need: fruits (200 g each of kiwi, oranges and strawberries), with which dessert recipes offer to decorate the surface; 100 ml of water; 30 g of instant gelatin. Use powdered sugar as desired.

Start by kneading the dough, recipes recommend:

1. Soften the oil.
2. Chop it up with flour.
3. Add egg and granulated sugar.
4. Knead the dough quickly and send it to a cold place.
5. Bake the cakes in a round shape, forming the sides.

Soufflé recipes:

1. Soak the gelatin, and then melt over low heat.
2. Mash the yolk with sugar and flour. Dilute the mixture with milk and boil for a couple of minutes.
3. After cooling, whisk with butter.
4. Whisk the protein.
5. Combine three masses in one bowl.
6. Pour the resulting soufflé onto the cakes and let freeze in the cold.

Collect a delicious homemade cake:

1. Place the slices of fruit on the frozen soufflé and cover with a clear gelatinous solution.
2. In order for the cake to be finally cooked, recipes are advised to leave it alone for another one and a half to two hours and decorate with fresh mint leaves (as in the photo).

Bon Appetit! Make cakes as often as possible!