Cake "Black Forest" (sand biscuit)

Ingredients:
For the shortbread:
margarine - 90g
egg -1
sugar - 70g
flour - 170g
For the biscuit:
eggs - 8
flour - 100g
sugar - 100g
cocoa powder - 1 tablespoon
For buttercream:
cream - 1 liter
vanilla sugar - 1 tablespoon
For the jelly:
ready-made cherry jelly 100g
For the cherry layer:
frozen cherries - 500g
cherry juice - 125 ml
starch - 2 teaspoons
To soak the biscuit:
sugar - 50g
cherry tincture - 60g
For decoration:
12 cherries
grated chocolate

Cooking method:
Cake is a long-time dream. There were three dreams: Kyiv, Esterhazy and Black Forest. All. There is nothing more to wait for. Dreams come true, baked, eaten...
DREAM URGENTLY NEEDED!!!
Classic Black Forest - complex baked, it has two types of dough and three layers. The cake turns out to be huge, the food allowance is for 12 servings, but the eaters must be very serious.
Part one, sand, which could have been a little thinner if not for one egg in its composition.
Knead shortbread dough from softened margarine (90 g), 1 egg, 70 g sugar and 170 g flour. Have you heard this definition for the test “like an earlobe”? This test is easy to check. If “like a lobe”, distribute the dough into a mold (d26 cm), prick it with a fork and place it in a preheated oven at 200 degrees for 15 minutes until golden brown.
Part two, biscuit.
If the store has chocolate biscuits, round (d 26 cm) - you're in luck. I had to bake it myself: from 8 eggs, 100 g sugar, 100 g flour, a tablespoon of cocoa. Don't forget: beat the eggs until foamy, gradually adding sugar. Be sure to sift the flour, you can combine it with cocoa powder. When combining egg foam and flour, do not use a mixer; mix the dough with a spatula using gentle folding movements. Grease a mold (d26 cm), sprinkle with flour and place in a preheated oven (170-180 degrees), bake for 20 minutes, check for readiness with a wooden stick.
After cooling, cut into 2 parts horizontally.
Part three, jelly. You will need 100 g of ready-made cherry jelly. Or make it yourself from gelatin and cherry juice.
Part four, the simplest, creamiest part. Beat a liter of cream with a tablespoon of vanilla sugar. Just take your time, at low speed. This is a cream, not an oil!
Almost the last part, cherry, very tasty. We had 125 g of cherry juice. 2 teaspoons starch. And 500g frozen cherries. Dissolve the starch in a small amount of juice. Place the remaining juice and cherries on the fire, slowly bring to a boil, simmer for 10 minutes and brew the starch. Cool.
Finally, the last part, practically inedible. Combine 50 g of sugar with 60 g of cherry liqueur. Soak the sponge cakes with this mixture.
Everything is cooked, cooled and ready to assemble.
Spread the jelly evenly onto the shortbread crust and cover with half of the sponge cake.
Apply butter cream in a circular pattern from a pastry bag onto the sponge cake (approximately more than half of the cream will be used), carefully place thick cherry jelly between the cream circles. Cover with the second half of the biscuit. Almost ready. All that remains is to cover the top and sides of the cake with buttercream. As the classic version of the cake dictates, squeeze out 12 curly dots from a pastry bag, decorate each with a cherry and sprinkle the middle with grated chocolate.
We put it in the refrigerator, we realize that I was right - the cake is huge and heavy. We start calling friends who haven’t tried the Black Forest...

Bon appetit!

For my son’s 16th birthday, I wanted to bake a cake that wasn’t beaten up. Something new, but not radical, because my son is very picky about desserts.
At first I wanted to make a sponge cake with meringue, but I remembered that the child does not eat meringue (((So the idea came to bake a sponge cake.
Looking ahead, I will say that the cake turned out very tasty. Moderately sweet, with pleasant sourness. moderately soaked for my taste.
I hasten to share the recipe with you.

First you need to do the cream. Because it takes a day or more to prepare. I described the preparation of the cream in detail here.
I'll tell you briefly. Place the kefir in the freezer overnight. Then we take it out and defrost it. We use the whey for pancakes, and use whatever is left for cream)
The second step is to bake the biscuit. Since the biscuit needs to “ripen”, we make it the day before the expected celebration.
Take 4 eggs

Beat eggs with sugar until fluffy foam

Sift into egg mixture

Whisk

Whisking constantly, add 6 tbsp boiling water. spoons

Beat well and add slaked soda

Beat well again.
Grease the pan with butter or margarine and sprinkle with breadcrumbs (can be replaced with semolina)

Pour the dough into the mold.

Bake in an oven preheated to 200 degrees until dry. It took me 30-40 minutes

Remove from the mold. This is what the bottom of the biscuit looks like

Leave the biscuit to cool on a wire rack. When the cake has cooled completely. wrap it in cling film and leave it.
The next day I defrosted kefir and baked shortbread.
For shortbread, take 3 eggs

Beat well

Add salt

And softened margarine

Whisk everything again and add half a teaspoon of soda. Can be replaced with baking powder.

Add flour gradually. The dough should be soft and elastic. It took me a little more than 2.5 glasses. If you want the cake to be softer, add even less flour. Then the dough will really stick to your hands.

On baking paper, draw a circle with a simple pencil according to the size of the sponge cakes

Turn over onto the reverse side onto a baking sheet. It turns out that the pencil is looking at the baking sheet and we will spread the dough on the clean side.
Divide the dough into two parts

We put one part on paper

Using your hands, stretch the dough along the contour of the circle. The dough is very pliable and it is not difficult to make

Place in an oven preheated to 200-250 degrees. Bake until nicely browned

The cake comes off the paper perfectly. This is what the bottom of the cake looks like

I baked the second cake on the same paper. Let the cakes cool thoroughly.
It's time to assemble the cake. Cut the biscuit into two layers

The shortbread cakes turned out to be a little larger, so we trim the edges with a knife. I simply placed the sponge cake on top and trimmed the shortbread around the edges. In addition to the cream, I decided to coat the cake with prunes. For this I used prune jam

and pureed it using an immersion blender

I also decided to soak it in prunes. To do this, I simply diluted the jam with boiled water.
I added powdered sugar to the cream to taste. And ready to collect the cake

The bottom cake will be sandy.
We make pricks on it with a fork so that it is better soaked. And saturate with a pastry brush

Spread prune puree on top

Place sponge cake on top. press it down a little and soak it

Lubricate with cream

We continue to assemble the cake alternating layers. Our top cake turns out to be the bottom of our sponge cake. because it is the most even and the top of the cake will also be even.

We also soak the last cake layer and grease the top and sides of the cake with cream. if you have any voids on the sides (due to unevenness of the cakes), fill them with scraps of shortcrust pastry (don’t forget to soak them by dipping them in the impregnation)

Mash the shortcrust pastry scraps into crumbs. It's easy to do by hand

Sprinkle the edges with sand crumbs

Place in the refrigerator for soaking. It was night and day for me. decorate to your taste. I used wafer rolls, Oreo cookies, chocolate balls and figurines as decoration. Decorated a couple of hours before serving (so that the waffles and cookies don’t get soggy)

The cake turned out very tasty. If you are a fan of moist cakes, then either soak it better or choose a different recipe for cooking. For me, this cake was just right. Everyone was happy.
This is what the cake looks like in cross section

Who wants a piece? Help yourself

Have a nice tea party everyone and don’t be afraid to experiment!
The whole cake cost about 250 rubles

Cooking time: PT03H00M 3 hours

Approximate cost per serving: 250 rub.

It would seem that these two types of tests are completely different and contradict each other. But try making sponge cake dough according to my recipe, and you will be amazed at the unexpected taste of your baked goods.

The recipe for making sponge-sand dough is very unusual; first the dough is kneaded like a sponge dough, and then butter is added to it, and the finished dough is sent to the refrigerator, which is typical for short-bread dough. Shortbread dough can be used to make cookies; it will turn out crispy and very tender. Just roll out the dough thinly and cut out the cookies into the desired shape. Bake the cookies in the oven for 20 minutes.

Number of servings: 3-4

A very simple homemade shortcrust pastry recipe step by step with photos. Easy to prepare at home in 1 hour 20 minutes. Contains only 266 kilocalories. Author's recipe for home cooking.

• Preparation time: 14 minutes
• Cooking time: 1 hour 20 minutes
• Calorie Amount: 266 kilocalories
• Number of servings: 8 servings

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Bakery

Ingredients for ten servings

• Eggs - 2 pieces
• Sugar - 150 grams
• Flour - 160 grams
• Butter - 100 grams
• Vanilla sugar - 1 teaspoon

Step-by-step preparation

1. Prepare all the necessary ingredients. The eggs must be chilled to make the dough fluffy.
2. Beat the eggs and sugar with a mixer at high speed until fluffy. This will take about 5-8 minutes, depending on the power of your mixer.
3. Add flour a third of a glass at a time, stir it in gently with a spoon, moving clockwise.
4. Add softened and cut butter into pieces. Stir well and knead into a soft, elastic dough.
5. The biscuit dough is ready. Wrap it in cling film and refrigerate for 1 hour.

Baking pies for evening tea

Pie “Tenderness” with cottage cheese and apples.

Dough - 2 cups flour, 0.5 cups sugar, 200 gr. butter or margarine, 1 egg, 1 teaspoon baking powder, a pinch of salt.
Filling - 250 gr. 9% cottage cheese, 0.5 cups sugar, 1 full tablespoon of starch, 1 tablespoon vanilla sugar, 1 tablespoon lemon juice, 2 large apples, egg for greasing the top of the pie. Shape 25 cm.
Knead the dough - sift the flour with baking powder into a large bowl and grate cold/frozen/butter into the flour. Add salt, sugar, egg and knead with your hands until it forms a dough. Roll the dough into a ball and put it in the refrigerator for an hour.
To prepare the filling, peel the apples, grate them, pour in lemon juice, add starch and mix everything with cottage cheese and sugar. Divide the dough into two parts - one larger than the other. On the table, between layers of cling film, roll out a large part, using a rolling pin, carefully transfer it to the bottom of the mold, be sure to make sides. Lay out the filling, roll out the second part of the dough in the same way, put it on the filling, pinch the edges. If there is any dough left over, you can make leaves for the top of the pie. Brush the top with egg. Bake for 45 - 50 minutes in an oven preheated to 210 degrees. Cool. Sprinkle with powdered sugar. The pie is incredibly tender, crumbly and delicious.

Shortbread cake is a simple and at the same time very tasty dessert that you can use to welcome guests and delight your family. The peculiarity of this delicacy is that the dough acquires its characteristic texture due to the high oil content in it. But yeast is not used for shortbread baking.

Shortbread cake has been around for so long that it has become almost one of the most common types of home treats. Housewives have learned to cook it with fruit, cream, jam, cottage cheese, condensed milk and other toppings, so the baked goods can be different every time.

Among the shortbread desserts there is also the famous no-bake cake, named after the abode of the most hardworking inhabitants of our planet.

Let's look at the most popular and original recipes for delicious shortbread cakes that are easy to bake at home.

Simple shortbread cake

A simple step-by-step recipe for a classic shortbread cake.

Ingredients for the dough:

• 250 g butter or margarine;
• 2 eggs;
• 150 g sugar;
• 400 g wheat flour;
• 0.5 tsp. baking powder;
• 5 g vanillin.

Ingredients for cream:

• 5 g vanillin;
• 200 g butter;
• 1 can of boiled condensed milk.

Preparation:

1. Break the eggs into a deep bowl, add vanillin. Beat until you get a white mixture. Then add margarine, continuing to beat. Afterwards, add baking powder and flour. Add flour gradually, kneading the dough and monitoring its consistency. The dough should be soft and not stick to your hands. It is possible that the amount of flour in your cake will differ slightly from that indicated in the recipe, this is not a big deal. Instead of baking powder, you can use soda, slaked with lemon juice or vinegar. Cover the bowl with the dough, rolled into a ball, with cling film and place in the refrigerator for half an hour. If you are in a big hurry, then 15 minutes may be enough.
2. Remove the dough from the refrigerator, divide into 4 equal parts, and roll out each of them. Next, cut out an identical circle from each rolled out part. A bowl or pan with a diameter of 27-29 cm is well suited for this. Cover a baking sheet with paper and place the resulting circles on it. Bake at 180 degrees for about 15 minutes.
3. While the cakes are baking and cooling, you can prepare the cream for the shortbread cake. To do this, you first need to beat the butter with vanilla.
4. Pour condensed milk into the resulting mixture and continue whisking until the mass becomes airy and acquires a homogeneous structure.
5. When the shortbread cake layers have cooled, grease them with cream, placing one on top of the other. The top cake also needs to be greased. In principle, a simple shortbread cake is already ready, but you can transform it a little more. To decorate, chop the baked dough scraps with your hands or on a coarse grater and sprinkle them over the cake.

By the way, shortcrust pastry for cakes is prepared in the same way in most cases. You can only change the amount of ingredients as needed.

Recipe for shortbread cake with jam

The ingredients for the dough are similar to the previous recipe. Unless you don’t have to use vanillin, because the jam will still give off its aroma. For the filling you will need about 350 grams of your favorite thick jam, marmalade or marmalade.

If you like something sour, then instead of jam, you can take 2 lemons, peeled and pitted, grate them and add 1 cup of sugar. This will make a cake with lemon filling.

After the cakes have cooled, simply brush all layers with jam and decorate the cake as indicated above. Perhaps shortbread cake with jam is the fastest way to prepare baked goods for an unexpected tea party, but it is no less delicious.

Cake with boiled condensed milk

By changing this recipe just a little, we can get a cake with boiled condensed milk. For the cream, beat 400 ml of condensed milk with 100 g of butter. The remaining stages remain unchanged. Cake with condensed milk goes well with nuts, bananas and fresh strawberries.

Shortbread cake in a slow cooker

Modern kitchen appliances allow you to prepare shortbread cake in a slow cooker. To do this, the entire dough needs to be divided into only 2 parts, the larger of which should be placed on the bottom of the multicooker bowl, forming sides. Put jam on top, grate the rest and sprinkle the cake on top. The “Baking” mode will cope with the preparation of shortbread cake within an hour.

Sand cake with curd soufflé

It sounds beautiful, and tastes very airy and tender. Since most of this cake is cottage cheese, the amount of ingredients for the dough should be reduced by 2-2.5 times compared to previous recipes (based on 140-150 g of flour). In addition, here you will need a split form.

Ingredients for curd soufflé:

• 140 g milk;
• 400 g cottage cheese;
• 200 g fresh cream;
• juice of 1 lemon;
• 18 g gelatin;
• 150 g sugar.

Stages of preparing shortbread cake with curd soufflé:

1. Knead the dough, divide it into 2 balls, and place in the freezer for 15-20 minutes.
2. Roll out the cooled dough to the size of the springform pan. Leave one circle of dough whole. Cut the other one into sectors, as usual, cut a ready-made cake. Bake until done at 180-200 degrees.
3. Pour the milk into the gelatin and leave until it swells.
4. Beat cottage cheese with sugar, add lemon juice. Whip the cream separately, and only then mix it with the curd cream.
5. Heat the milk-gelatin mixture and pour it into the cottage cheese.
6. Place the whole cake layer on the bottom of the springform pan. Pour a curd soufflé over it, to which, if desired, you can add, for example, fresh berries, candied fruits or dried fruits. You need to place fragments of the cut cake on top and press down lightly. Place in the refrigerator for at least 5 hours.
7. After removing the split ring, the cake with curd filling can be poured with chocolate glaze, condensed milk, decorated with powdered sugar, candied fruits or decorated with chopped fruit. Shortbread cake with cottage cheese is ready to serve!

Exquisite shortbread cake with mascarpone

Mascarpone is the main ingredient in the famous Italian tiramisu. However, shortcrust pastry cakes also deserve his attention.

Ingredients for the dough:

• 330 g flour;
• 185 g softened butter;
• 125 g fine sugar or powder;
• 1 egg;
• 1 tsp. baking powder.

For the cream you will need:

• 500 g mascarpone;
• 8 tbsp. l. Nutella chocolate and nut butter;
• 1 tbsp. l. cognac

For the glaze:

• 150 g milk chocolate;
• 100 g butter;
• 1 tbsp. l. apricot jam.

Preparation:

1. Mix butter, sugar, egg, baking powder, then gradually add flour and knead the dough. The dough, divided into 5-6 parts, is cooled in the refrigerator for 45 minutes.
2. Each piece of dough is rolled out into a thin circle with a diameter of about 25 cm. Then the cakes are baked in the oven at 220 degrees for 7 minutes.
3. To prepare the cream, you just need to mix all its ingredients well. Grease the cooled cakes with cream.
4. To make the glaze, you need to melt all its ingredients in a water bath, then cool the mixture and decorate the cake with it. Place the cake in the refrigerator until the icing hardens.

To visually align the edges of the cake, you can decorate them with nuts. Shortbread cake with mascarpone is not a cheap pleasure, but the taste is worth it.

If you don’t have mascarpone, you can make a cake with: beat 700 g of thick sour cream or cream with 150 g of sugar and two packets of vanilla sugar. In this case, you can use the same cream instead of glaze.

Sand cake “Anthill”

No-bake shortbread cake “Anthill” is not only a quick solution for tea, but also an easy way to pamper your loved ones.

Ingredients:

• shortbread cookies - 600 g;
• boiled condensed milk - 500 g;
• butter - 100 g;
• sour cream - 2 tbsp. l.;
• milk chocolate -30 g);
• crushed walnuts - to taste.

Preparation

1. Cookies need to be crushed by hand or using a food processor.
2. Beat condensed milk with a mixer
3. Add sour cream and beat again.
4. Add butter and nuts there.
5. The resulting mixture is placed in a heap on a flat plate, sprinkled with grated chocolate and sent to the refrigerator until it hardens (up to 60 minutes).

• To give the cake an even more appetizing look, from the remaining dough you can roll small balls with a diameter of 1 cm for further decoration or any figures that your imagination suggests, and also bake them next to the cakes. After cooling, all or part of the figurine balls can be decorated with chocolate. To do this, you need to melt 50 g of milk or dark chocolate in a water bath, and use a toothpick to dip the figures into it. Let the chocolate harden and the decor dry. Decorate the cake.

• You can try making shortbread cake with meringue. To do this, before baking the cakes, you should put more liquid meringue on one of them. And then cook according to plan. For example, prepare cream and spread it on all the cake layers while assembling the cake.

• If you didn’t calculate it correctly and you have quite a lot of extra dough left after making the cake, cut it using different molds and bake it together with the cake layers. Can you guess what will happen? Shortbread cookies make another good dessert, especially if the cake runs out quickly.

• If for some reason you cannot use the oven at home, but really want to enjoy a delicious shortbread dessert, then buy ready-made cakes in the store. In this case, you will get a cake without baking. But the airy curd filling or the most delicate cream, prepared with your own hands and with love, will allow you to claim that you made the entire shortbread cake from start to finish yourself.

Cook, experiment and enjoy. Have a delicious tea party!