Delicious shortbread cake: proven recipes. Custard cream, shortcrust pastry pies, step by step, with photo Shortcake with milk cream

Calories: Not specified
Cooking time: Not indicated

There are different types of cakes - festive and everyday, multi-tiered with decorations and simple, poured with icing or sprinkled with nuts, difficult to prepare and those that even a child can handle. In any case, a cake is a sweet cake layer coated with cream or jam and decorated in some way. When and by whom this beloved dessert was invented by many 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 feast. We offer you a recipe for a shortcrust pastry cake with custard - very tasty, moderately sweet and not very high in calories. To decorate the cake, grated chocolate and protein cream are used, but you can decorate it to your liking with other creams or. Don’t 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. The cake should soak in the 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 cups (cut glass);
- butter – 100 g;
- 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-chilled egg white – 1 piece;
- powdered sugar or fine sugar - 0.5 cups.

To decorate the top:

– 50 gr. chocolate.

Recipe with photos step by step:

From the quantity of ingredients specified in the shortbread cake recipe, you will get 6 cakes with a diameter of 20 cm. Sift the flour into a spacious bowl. Cut well-chilled butter into flour.

Using your palms, quickly rub the flour and butter until butter crumbs form (not small, but not large lumps).

Pour vinegar over soda. We wait 2-3 minutes until the soda stops fizzing and pour it into the butter crumbs. Add sour cream there.

Now - attention! There is no 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 ingredients with a spoon, and when they are combined, 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 is. Place back into the bowl, cover with cling film and place in the refrigerator for half an hour.

Cut the shortbread quiche 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 cake with flour. Roll out 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 out dough in half and carefully transfer to the baking sheet. Flatten and prick the dough with a fork to prevent it from puffing up during 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. Cover the still hot cake with a plate or lid of suitable diameter and circle it with a knife. Remove the trimmings and place the cake on a flat surface. Bake all the shortbread cake layers in this manner.

While the cakes are cooling, prepare the custard. Divide one egg into yolk and white. A yolk and two whole eggs will be needed for the custard; one egg white will go into the protein cream (put the white in the refrigerator). If white cream is not needed for decoration, use 3 whole eggs (both yolks and whites) for the custard.

Beat the 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-milk mixture and immediately beat with a mixer. You need to beat thoroughly to break everything up, 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 shortbread cake with custard, the cream will be moderately sweet, so it’s better to go by your taste.

Beat the cream until the sugar grains dissolve.

Pour the cream into a saucepan. Place over very low heat and cook until thickened. Stir constantly; as the sweet mass thickens, it 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 cake layer on a plate or other cake base. Grease with cream, making the layer of cream no thinner than the cake itself.

Cover with the second cake layer, press down slightly and also coat with cream. Once the shortbread quiche is assembled, place it on an inverted pan. Coat the sides with cream (it’s easier to do this with a pastry brush). Chop the cake scraps and sprinkle the crumbs over the sides of the cake. Cover the top with grated chocolate.

To decorate the cake, prepare protein cream. Beat the chilled protein with sugar or powdered sugar until stable snow-white peaks. Fill a pastry syringe with cream and make any design along the edge of the cake.

Place the cake in the refrigerator. It needs to stand 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 more tender and tastier. Before serving, leave the cake at room temperature for a while and then cut into portions.
And if you want to prepare not only a delicious, but also an interesting cake for children, then find out

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Delicious shortbread can be found in many treats that children love, such as cake or cake. Not everyone realizes that you can prepare such a dessert yourself at home without much effort. All you have to do is decorate your cake with meringue or berries, and delighted sighs are guaranteed!

How to make shortbread cake at home

Making a delicious cake from shortcrust pastry 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.

Shortbread dough

To make shortbread, you will need a standard set of ingredients: butter, flour, sugar and egg. You can use high-quality margarine, it will act as a leavening agent, due to which it becomes crumbly. The dough should be plastic, dense, homogeneous. Otherwise, you will be in for an unpleasant surprise 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 and gives your product an individual taste. There are many cream options:

oil;
protein;
custard;
creamy;
sour cream;
yoghurt, etc.

Each of them has its own recipe and subtleties. When you don’t have the desire or time to bother with cream, you can make regular fruit jam and even fresh strawberries as a layer. As a decoration for a cake with shortcrust pastry, it would 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 that are suitable for any occasion. Some of them are a little 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 shortbread cake with cottage cheese is much easier to prepare than various casseroles, cheesecakes and cakes. Even a teenager who has never approached a gas oven before can prepare such a dish. The peculiarity of this shortbread dessert is that the dough does not require thorough kneading, which ensures that you can save effort and time.

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:

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

With cherry

Cooking time: 60-80 minutes
Number of servings: 10 persons
Calorie content of the dish: 6540 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: 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 recipe for cherry pie made from shortcrust pastry is recognized as one of the most famous. How to make this amazing soft cake? You will be surprised how simple and pleasant everything is. Pamper your friends and loved ones with aromatic pastries, just like from a culinary store!

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:

Keep margarine or butter at room temperature until soft, or grate frozen on a coarse grater.
Combine it with sugar, vanilla, salt, add slaked soda, sifted flour, knead the mixture.
Place the dough in the mold (it is better to use parchment to make the cake easier to get out and not burn), make a couple of punctures with a fork.
Bake for about 20 minutes in a hot oven.
While the dough is preparing, squeeze the cherries and mix with a small portion of sugar (optional).
Mix sour cream with starch, sugar, beat until creamy.
Place the berries on top of the pie and pour in sour cream. Bake the pie for another 12-15 minutes.

With condensed milk

Cooking time: 90 minutes
Number of servings: 9-10 persons
Calorie content of the dish: 4750 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: easy

Any housewife can bake a quick shortbread cake with condensed milk. This is a truly tasty, aromatic and crumbly pie that can be served on a holiday table without shame. Moreover, it will take less time to prepare 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 glass.

Cooking method:

Grind the yolks with sugar, pour into butter (or margarine), knead everything well.
Transfer the dough onto a sheet to form 0.5 cm cakes. Bake for about 20 minutes.
Cut the cake into 4 parts.
Cover each layer with condensed milk.
Coat the top cake and sides in the same way, decorate with fruits, berries or coconut flakes.

With sour cream

Cooking time: 60 minutes
Number of 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 yoghurt fillings appeared, including the well-known sponge cake 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:

Grind sugar and vanillin with eggs, add margarine, slaked soda, 150 g of sour cream and flour to the mixture.
Spread the dough in a thin layer into a deep pan, cover with parchment, and lay out the next layer. There should be 5-6 layers in total.
Bake in the oven for about 40 minutes until golden brown.
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.
Coat the cake with a thick layer, cover with the next layer of dough.
Sprinkle grated chocolate on top and let the cake sit for an hour in the cold.

Leningradsky

Cooking time: 180 minutes
Calorie content of the dish: 6830 kcal
Purpose: for dessert
Cuisine: Russian

Back in Soviet times, the recipe for Leningrad cake was passed down from mothers to daughters and was the most frequent guest on the holiday 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 over newfangled recipes. The Leningrad cake is not prepared quickly, but all the effort is worth the result!

Ingredients:

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

Cooking method:

Beat some of the butter (175 g), powdered sugar (180 g), baking powder, and egg until smooth. Add flour, knead the dough with your hands.
Divide the mass into four identical pieces, roll out into a thin layer, cut out into squares. Place the layers on a tray, put them in the refrigerator, and let the dough cool down.
Bake frozen cakes for 13-15 minutes, then cool.
In a deep container, beat water, lemon juice, 500 g of sugar to form an opaque white fudge. When it thickens, tint with half the cocoa, and distribute the resulting mass evenly over one cake layer.
Combine the milk with the yolk, add the remaining sugar and bring to a boil over low heat to form a light cream similar to condensed milk.
Cool the finished mixture, chop the remaining butter and powdered sugar into it, and beat well again.
Add cognac to the homogeneous cream, set aside 2 tbsp. l. into a separate container, pour cocoa into the rest, mix well, divide into 4 parts.
Evenly coat each cake layer and sides with cream, cover the top with fondant and decorate with white cream.
Sprinkle with nuts and let sit in the cold for 2-3 hours.

With custard

Cooking time: 120 minutes
Number of servings: 6 persons
Calorie content of the dish: 5890 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: medium

Have you ever tried shortcrust pastry cake with custard? If not, be sure to try it! This is an amazingly delicious delicacy that anyone can quickly prepare at home, all it takes is a little effort and a little patience. Custard lovers will love this recipe and will definitely become one of the favorites in the family cookbook.

Ingredients:

flour – 450 g;
butter – 400 g;
eggs – 4 pcs.;
soda ½ tsp;
milk – 0.8 l;
sugar – 250 g;

Cooking method:

Pour milk into a ladle and place on low heat.
In a cup, mix sugar, 2 tbsp. l. flour, 3 eggs, pour everything into the ladle, bring to a boil, turn off and cool.
Mix the remaining flour, baking soda, butter, sugar and salt in a bowl. Knead the dough, divide it into 5-7 parts.
Roll out round cakes, bake each separately in a hot oven for 10 minutes.
Assemble the cake, coating the layers with cream. Garnish with coconut, nuts or ground biscuits.
Let stand in the refrigerator for 3-4 hours.

Pest

Cooking time: 90 minutes
Number of servings: 5 persons
Calorie content of the dish: 4800 kcal
Purpose: for lunch, dinner
Cuisine: Russian
Cooking difficulty: medium

Another popular and old recipe, so to speak, according to GOST, is Pest cake. This is a fragrant delicacy with a sour filling, generously covered with light and airy protein cream. It is best to choose sweet and sour jam, such as 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.;
butter – 160 g;
baking powder ½ tsp;
water – 60 ml;
vanillin – 1 g.

Cooking method:

Beat the butter until lightened, add sugar (110 g).
Add baking powder, 1 egg, flour, knead the dough, put in the refrigerator for 20 minutes.
Cool the whites of the remaining eggs, beat, add 1 tsp. Sahara.
Combine the remaining sugar with water, bring to a thick syrup over low heat, pour it into the whites, continuing to beat them. Add vanillin.
Roll out the cakes, cut out 3-4 squares. Bake for 10-15 minutes.
Coat the finished layers with heated jam.
Use protein cream to decorate the sides and top of the cake. Sprinkle with powdered sugar.

With meringue

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

Children really love sand cake with meringue, because it is light, airy, sweet and beautiful. To prepare such a dish, you need some skill and skill. The hardest part is the meringue. Not every housewife can make it the first time, but it’s worth a try, because such a cake is incredibly aromatic and delicious. Be patient, have 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.;
heavy cream – 600 g;
thickener for cream – 8 g;
vanillin – 8 g;
salt – 1 g;
coloring for cream - optional.

Cooking method:

Grind the yolks with 1 cup of sugar, add butter, flour, salt, vanillin. Knead the dough and divide it into 8 parts. Place in the refrigerator.
Beat egg whites and granulated sugar until stiff.
Roll out each part of the dough, place it on parchment, place the meringue on top, retreating 1 cm from the edge.
Bake at 160-180 degrees for 16-20 minutes.
Mix chilled cream with thickener (you can use gelatin), 6 tbsp. l sugar, coloring, beat everything until smooth.
When the cakes have cooled, coat them with cream and decorate the cake.

With boiled condensed milk

Cooking time: 90 minutes
Number of servings: 8-10 persons
Calorie content of the dish: 4875 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: medium

You can buy shortbread cake with boiled condensed milk in any store, but this favorite delicacy of all those with a sweet tooth can be baked yourself. The main leavening agent for shortcrust pastry is margarine, so you need to choose it with special care. It is important that the fat is fresh, soft and not rancid. Boiled condensed milk can be prepared 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:

Rub the yolks with sugar, add margarine, mix well.
Pour flour, soda, slaked with vinegar into the mixture, knead the dough.
Place the mixture 3-5 mm thick on a greased sheet to make 2-3 cakes, bake at 185 degrees for 17-20 minutes.
Cut each cake in half so that you end up with 4 pieces.
Grease the bottom cake with condensed milk, place the next one on it and repeat the procedure.
Coat the top cake and sides with boiled condensed milk in the same way, sprinkle with chocolate chips, walnuts or other decoration.

Fruit pies

Cooking time: 60 minutes
Number of servings: 8 persons
Calorie content of the dish: 4580 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: easy

When you receive a sudden call from friends who promise to drop by for a visit in an hour, a shortcrust pastry cake with fruit is the perfect salvation. It prepares quickly, is perfect for any tea party and will not leave indifferent even picky eaters and gourmets. It’s not for nothing that people say that all the best things are 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:

Combine the melted butter with half the sugar, soda, sifted flour, knead the dough, divide it into 2 parts, freeze.
Peel and grate apples, mix with sugar.
Line the pan with parchment, grate 1 piece of dough and distribute it evenly over the pan.
Pour the filling into the mold, then grate the dough again.
Bake until golden brown. Sprinkle with powdered sugar.

With nuts

Cooking time: 60 minutes
Number of servings: 10 persons
Calorie content of the dish: 4980 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: easy

It’s as easy as shelling pears to prepare a shortbread and nut cake for the holiday 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 enjoyable. The recipe presented below is designed for beginner cooks to whip up a dessert.

Ingredients:

flour - 3 cups;
sugar – 250 g;
egg – 2 pcs.;
butter – 200 g;
custard - 120 g;
jam – 2-3 tbsp. l.;
walnut – 50 g.

Cooking method:

Knead the dough from flour, butter, eggs and sugar. Divide into 4 parts.
Roll each part into a thin sheet and shape the future cake.
Prick the entire surface of the crust with a fork, bake for 10-15 minutes, and cool.
Prepare the cream according to the instructions on the package, cool.
Assemble the cake, coating the layers with cream.
Grease the top and sides with jam, sprinkle with chopped nuts.
Let it brew for several hours in the refrigerator.

How to bake shortbread cake crust

In order for a shortbread cake to be cut better, not to crumble, and to be tasty, it is important to take into account a few simple rules:

It is better to use the cakes chilled. This makes it easier to form layers and place them in the mold.
Let the finished cake sit for a bit so that it soaks in and doesn’t fall apart when cutting.
Do not use melted margarine or butter.
Be sure to preheat the oven before placing the shortcrust pastry in it.
Mix ingredients cold.
If you are not entirely sure of the quality of the flour, sift it first.
Do not make the cakes too thick, they will not absorb the cream well.
To make the cake softer, replace the sugar with powdered sugar.
Use baking parchment if you decide to bake on a baking sheet, be careful it is completely dry and clean so that the shortbread cake layer does not stick.

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Shortbread cake: recipes

If you don't have extra time to prepare complex cakes, you can use this recipe. The cake turns out very tasty and does not require special assembly and decoration skills.

Compound:
dough:
180 gr. Sahara
1 egg
350 gr. wheat flour
100 gr. margarine
cream:
0.5 l. milk
1 tbsp. starch
1 tbsp. Sahara
300 gr. butter
1 tbsp. walnuts
200 gr. dried apricots

Preparation:
First, let's prepare the dough. To do this, beat the sugar with the egg. Add flour, softened margarine. Stir a little. Add baking soda slaked with vinegar. Quickly knead the dough.

Wrap the dough in a plastic bag and place in the refrigerator for one hour.
During this time we will prepare the cream.
Separate 100 ml from milk. Put the rest of the milk on the fire. When it is hot, add sugar and stir.
The remaining 100 ml. Pour milk into starch and stir.
Carefully pour the starch into the hot milk. Cook over chalk heat until jelly, stirring constantly.

Place the finished jelly in cold water to cool.
When the milk jelly becomes cold, you can make the cream.
To do this, beat the soft butter with a mixer.

Gradually, adding a few tablespoons of jelly, beat the cream.

If you try the cream, it may not seem sweet to you - don’t worry about when the cream combines with the cakes and dried apricots - you will get a tasty and moderately sweet cake.
Place the finished cream in the refrigerator and leave it there until the shortbread is ready.
Roll out the chilled dough on a large baking sheet. If you can’t roll it out with a rolling pin, you can simply level the dough on the baking sheet with your hands. Do not pay attention that the cake may turn out uneven.

The thickness of the cake should be approximately 5-7 mm.

Place the pan in the oven, preheated to 180 degrees, for 20-25 minutes (depend on your oven).

Allow the finished cake to cool and then break it into pieces.

Chop the dried apricots with a knife or food processor.

Chop the nuts as well.

Combine the broken cake, cream, dried apricots and nuts.

Mix everything well.

Place the cake in a springform pan and smooth the surface.

Place the cake in the refrigerator overnight.
Remove the finished cake from the mold, carefully removing the sides. Decorate the finished cake with chopped walnuts.

Serve the cake chilled.

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:

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.
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.
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.
Pour condensed milk into the resulting mixture and continue whisking until the mass becomes airy and acquires a homogeneous structure.
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 is 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:

Knead the dough, divide it into 2 balls, and place in the freezer for 15-20 minutes.
Roll out the cooled dough to the size of 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.
Pour the milk into the gelatin and leave until it swells.
Beat cottage cheese with sugar, add lemon juice. Whip the cream separately, and only then mix it with the curd cream.
Heat the milk-gelatin mixture and pour it into the cottage cheese.
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.
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:

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.
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.
To prepare the cream, you just need to mix all its ingredients well. Grease the cooled cakes with cream.
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

Cookies need to be crushed by hand or using a food processor.
Beat condensed milk with a mixer
Add sour cream and beat again.
Add butter and nuts there.
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!

Hello, friends. Monotonous everyday life, evoking sadness, easily turns into a solemn and delicious holiday, when, for no reason or reason, a fabulously beautiful and incredibly appetizing shortbread cake with cream is placed on the table for traditional family tea. The dazzling white miracle deserves only a magical name - “Snow White”!

Of course, you wouldn’t dare bake such a shortcrust pastry cake for boys on February 23rd; But the girls, if you prepare such a wonderful cake for them on March 8, will kiss you to death.

And for the boys, perhaps, another equally delicious cake with the “manly” name “Rotten Stump” will suit you. Friends will talk about him tomorrow, or maybe the day after tomorrow. You understand Defender of the Fatherland Day is just around the corner.

Well, today let's talk about a recipe for a shortbread cake with a name that makes you grab a whisk and a spoon and, turning into a culinary gnome, through hard work, get a sandy treasure for your beloved.

The shortbread cake was not baked by Snow White, but by the strong hands of a cook. The beauty couldn’t do this, she doesn’t have the gift to cook cakes.

Sand cake with cream

Ingredients:

Two glass of sugar;
4 eggs;
4 cups flour;
A tablespoon of sour cream;
200 grams of margarine;
A teaspoon of soda;
Vinegar;

Traditionally first. Then cream is applied to them. Therefore, I immediately start preparing shortcrust pastry for the cake.

Shortcrust pastry for cake

Using a spoon, in a spacious bowl, grind 1 glass of sugar and the yolks of 4 eggs.

I add a tablespoon of sour cream to the fluffy white mass and stir.

I melt a packet of margarine in the microwave.

Pour the margarine into the dough and mix everything together well.

Pour a few drops of table vinegar into a teaspoon of baking soda. I add the resulting effervescent mixture to the dough and stir.

To make a stiff butter dough, pour 3-4 cups of flour into a bowl with liquid ingredients.

First, with a spoon, and then with my hands, I carefully knead the shortbread dough for the cake.

Baking shortbread

Place the dough on a baking sheet and knead it with your fingers into a thin layer over the entire surface.

Place the cake in a hot oven, bake at 200 degrees for 10-15 minutes until the top just begins to become gilded. It is necessary to ensure that the dough does not brown too much, but turns out soft. I cut the baked large cake into 3 equal rectangles. I'm cooling it down.

Simple cream for cake

I quickly and easily turn four whites, previously left aside, into a delicate cream.

Beat them together with 1 cup of sugar using a whisk into a thick mass. This is usually called “until stiff peaks”, that is, if the container of whipped whites is tilted, they will not flow out or lose their shape. Still in the same way.

Assembling the shortbread cake

A little creativity and pleasant excitement will be needed at the final stage. I place the first shortbread on the tray.

I apply a thick layer of snow-white cream.

Then I do the same with the other two cake layers and cream.