Sand cake is simple and at the same time very delicious dessert with which you can 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. Here's the yeast for shortbread are not used.
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 delicious shortbread cakes that are easy to bake at home.
Simple step by step recipe classic shortbread cake.
By the way, shortbread dough For cakes, in most cases it is prepared in the same way. You can only change the amount of ingredients as needed.
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, 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 most quick way preparing baked goods for an unexpected tea party, but no less delicious for that.
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.
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.
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.
Mascarpone is the main ingredient in the famous Italian tiramisu. However, cakes from shortcrust pastry deserve his attention.
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 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.
No-bake shortbread cake “Anthill” is not only a quick solution for tea, but also an easy way to pamper your loved ones.
Cook, experiment and enjoy. Have a delicious tea party!
Today we prepare cakes according to royal recipes - luxurious, sweet and, for all that, quite simple. How so? Yes, it’s elementary!
This type of dessert usually includes sweets, supplemented with flavor components, which only the titled rich could afford a hundred or two years ago. There were even bans on the sale of such delicacies to everyone.
Recipes for Royal cake are quite varied. They can consist of nut, biscuit, shortbread and honey cakes. Gorgeous cakes with nuts, poppy seeds, fruits and dried fruits can easily be classified as such a dessert. To make a truly royal cake, you don’t have to stay near the stove for a long time, because home-baked cakes can replace store-bought ones or sponge rolls cut into pieces.
The cakes are coated with butter creams with the addition of boiled or regular white condensed milk. Layers of creamy mass are interspersed with fruits, chopped nuts or prunes cut into pieces. It all depends on the recipe and type of cake.
They decorate the cakes at their own discretion, most often using finely chopped nuts and grated chocolate. If fruits are used in the preparation, then they are laid out on the surface of the dessert.
Ingredients
For the poppy seed cake:
Half a glass of wheat flour and white sugar;
Medium fat sour cream - 120 milliliters;
One egg;
20 gr. dry confectionery poppy seeds;
Starch - 2 tsp.
For the chocolate nut crust:
High-quality white flour - 1/2 tbsp.;
Half a glass of sugar;
Half a glass of medium-fat sour cream;
Two spoons of starch;
50 gr. shelled nuts;
Soda - 1 tsp;
2 spoons of dry cocoa powder;
Fresh egg.
For the crust with dried apricots:
80 gr. flour;
Beet sugar - 100 gr.;
Spoon of soda;
Starch - 2 tsp;
20% sour cream - half a glass;
50 gr. dried apricots.
For cream:
2 spoons of cocoa;
400 gr. 33% sour cream;
Powdered sugar - 120 gr.;
1 gram vanillin (crystalline).
Cooking method:
1. Beat sour cream with egg and sugar. Add flour with potato starch, a spoonful of soda and beat again. Add poppy seeds and stir.
2. Coat the inner surface of the round shape with oil and sprinkle with semolina. Fill the form with dough and bake. In order for your biscuit to bake well, it is enough to keep it at 190 degrees for a quarter of an hour.
3. For the chocolate-nut cake, mix cocoa, sugar and egg with sour cream, beat. Then add flour with starch and soda. Stir the dough until smooth and mix it with finely chopped nuts. Bake.
4. For the crust with dried apricots, knead the dough in the same way as poppy seeds, only instead of poppy seeds at the end add dried apricots cut into pieces. Bake that too.
5. Beat cold sour cream with powdered sugar and vanilla powder until fluffy foam. The cream will whip better if you use a fattier product and add powder in small portions during the whipping process. To be on the safe side, you can use a packet of thickener.
6. Spread the finished cream over the well-cooled cake layers, as well as the sides and top of the cake. Decorate the dessert with cocoa powder, walnuts, then put it in the refrigerator to soak for five hours or more.
Ingredients:
Two raw fresh eggs;
A full glass and another spoonful of sugar;
Half a stick of butter;
Soda - 1/2 tsp;
Vinegar - 1 tsp;
A glass of first-grade flour;
150 gr. dried and peeled nuts.
In cream:
Butter, natural - 150 gr.;
360 gr. whole condensed milk.
Cooking method:
1. Melt the butter and wait until it cools to room temperature. Immediately beat with yolks and sugar (80 grams of sand). Add slaked soda, sifted flour and knead the dough without delay. Form it into a ball, wrap it in a layer of film and place it in the refrigerator for half an hour.
2. While the dough is cooling, beat the egg whites, gradually adding the remaining sugar one spoon at a time. Do not add a new portion until the grains of the previous one are completely dissolved. You can replace sand with powder, this will speed up the process. Beat until the mixture rises behind the mixer beaters into stable, non-spreading peaks.
3. Divide the dough that has been resting in the refrigerator into four equal parts.
4. Using a small plate as a stencil, draw a circle on a piece of parchment and transfer the sheet to a baking sheet. Place a piece of dough on the paper and spread it evenly, being careful not to go beyond the contour.
5. Sprinkle the dough formed in this way generously with finely chopped nuts and lightly press them into the dough with your hand. Spread a quarter of the egg white mixture evenly over the nuts and place the baking sheet in the oven. Bake at 180 degrees until tender golden brown. Also prepare and bake three more cake layers.
6. Beat the softened butter with condensed milk until smooth. Coat the already cooled cakes well with cream. Sprinkle the surface of the king cake with chopped nuts and place it in the refrigerator overnight to soak properly.
Ingredients:
Three eggs;
325 gr. medium fat sour cream (15-20%);
30 gr. baking powder for dough;
275 gr. granulated sugar;
Wheat flour - 245 gr.;
Half a glass of dry poppy seeds;
Soft pitted prunes - 0.5 tbsp.;
Half a glass of light raisins;
Three unripe kiwi fruits;
Medium orange;
Cooking method:
1. Without mixing, scald poppy seeds, raisins and prunes with boiling water. Dry the dried fruits by spreading them on a towel and the poppy seeds by placing them on a sieve.
2. Combine the eggs with granulated sugar and, gradually increasing the speed of the mixer, beat until a white foamy mass is obtained. There should be no grains of sugar left.
3. Now add sour cream to the egg mixture, go through the entire volume with the mixer again and add the sifted ripper and flour. Whisking gently, bring to homogeneity, and then divide the dough into three parts.
4. Mix one with poppy seeds, another with raisins, and the third with prunes cut into thin strips. Bake three layers one at a time, placing the dough in a pan lined with parchment paper. Place the dough only in hot oven, check readiness with a skewer no earlier than after 25 minutes.
5. Spend the time baking the cakes on preparing the cream. Cut the butter and place it in a deep bowl. When soft, whisk lightly until smooth. Add condensed milk and continue beating until you get a fairly thick and visually homogeneous cream. You can add a few spoons of cognac at the end, this will add additional taste.
6. Cooked butter cream coat the cooled cakes, layering the layers of creamy mixture with pieces of peeled fruit. Decorate the dessert with half rings of kiwi and orange.
Ingredients:
A large spoon of any liquid honey;
50 gr. thickened homemade cream or butter;
Soda - a teaspoon;
Flour with a high percentage of gluten - 2.5 cups;
250 gr. unrefined beet sugar;
Two large raw eggs.
In cream:
Homemade butter - 400 gr.;
Two jars of boiled condensed milk;
A glass of cognac.
Additionally:
100 gr. juicy prunes, pitted;
Dark chocolate, milk - 100 gr.
Cooking method:
1. Thaw at room temperature and mix the chopped butter with honey, eggs and sugar. Add soda and stir again.
2. Place the container with the mixture on heat and, without letting it boil, heat until the crystals disappear.
3. Remove from heat and immediately add sifted white flour. First, stirring with a spoon and then with your hands, knead the dough, roll it into a sausage and divide into eight pieces.
4. Lightly dust the bottom of a 22-centimeter round pan with flour and place a piece of dough, mashed into a pancake, into it. Gently pressing with your fingers, spread it over the entire pan and bake until lightly browned.
5. Place the pan on a damp towel and, once it has cooled, remove the cake. Thus, make seven more cake layers and place them in a stack to cool.
6. Prepare the cream. Place the butter in a deep bowl, chop it into pieces, add condensed milk. Pour in the cognac and beat with a mixer until you obtain a thick butter-cognac mass.
7. Smear the cakes with cream and layer them with chopped prunes, form a cake. Line the sides with the remaining cream and sprinkle the top thickly with chocolate chips.
Ingredients:
Sugar, freshly ground powder - 240 gr.;
Ten proteins;
Half a kilo of nut kernels;
Two full spoons of starch.
For cream:
Yolks of ten eggs;
Dark cocoa, powder - two large spoons;
A spoon, or a little more, of cognac;
160 gr. powdered sugar;
A pack of butter, fat content from 72%;
Milk - half a glass.
For registration:
One hundred gram bar of high percentage, unsweetened chocolate.
Cooking method:
1. Rinse the eggs with warm water. Carefully breaking the shells, pour the whites into a deep container, and the yolks into a separate bowl and, cover with a lid, temporarily set aside.
2. Add powdered sugar to the whites and, gradually raising the mixer speed, beat into a strong foam.
3. Pour in small parts and carefully mix with a spatula, add starch and finely chopped nuts.
4. Transfer the nut-protein mixture onto a baking sheet lined with parchment, spread it into an even layer and bake. Initially place the baking sheet in the oven at a temperature of at least 200 degrees, then immediately reduce the heat to 180 degrees and continue baking for about 25 minutes.
5. Remove the finished cake from the oven and divide it while hot into four equal parts, which are left to cool completely without removing from the fryer.
6. Beat the yolks and all the measured powdered sugar. Add milk and, after mixing well, place in a water bath. Stirring regularly, heat the yolk mixture until it thickens. After cooling, fluff with a mixer, gradually adding softened butter and cocoa.
7. Add cognac and repeat beating with mixer.
8. Place the cooled cakes in a stack, applying cream mixture to each one. Spread it over the entire surface of the cake, and then sprinkle the dessert with chopped nuts and chocolate chips.
Ingredients:
Two sponge roll with fruit jam;
Ready sponge cake- white;
400 gr. elastic, preferably fatty cottage cheese:
Half a liter of 33% fat cream;
Granulated gelatin - 1 sachet;
Canned fruit - to taste;
Three spoons of powdered sugar.
Cooking method:
1. Fill the gelatin granules with water, and after they have noticeably swollen, heat them in a water bath and cool.
2. Beat the cottage cheese with a blender; if you don’t have such a device, grind it through a sieve. Add, stirring, four tablespoons of powder.
3. In a separate enamel or glass bowl, beat well-chilled cream with three tablespoons of powdered sugar and mix the fluffy cream mass into the curd mixture.
4. Add fruit, cooled gelatin, cut into medium pieces and mix thoroughly.
5. Line a deep bowl with cling film. Cut the sponge cake according to its diameter.
6. Cut the rolls into thin pieces and cover the entire container from the inside. Level the top curd mass and cover it with sponge cake.
7. Leave the cake to soak overnight in the cold. Then invert the bowl onto a plate so that the cake slides out.
Pre-fry the nuts in a dry frying pan or bake them in the oven for a while. After this, they will have a more persistent nutty aroma, which, in turn, will saturate the cake.
Be sure to scald dried fruits and poppy seeds with boiling water and then dry them dry. Excess moisture will make biscuit dough thinner and the cakes will not rise well.
Grind the poppy seeds with sugar first, then its aroma will be more noticeable in the dough.
To prepare the buttercream, remove the butter from the refrigerator in advance to soften. Add condensed milk to it while whipping gradually, in small portions, then the creamy mass comes out silky. For cakes with buttercream, be sure to give them time to soak.
When preparing a royal recipe cake with dried apricots, pay special attention to this component. Suspiciously inexpensive or too beautiful dried fruits should be avoided; unscrupulous manufacturers use a large number of chemicals to give apricots a beautiful appearance. They may taste really great, but you should absolutely not use them.
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. Connecting 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 your own 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 speeds. 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 biscuit 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.
Place butter cream in a circular pattern on the sponge cake from a pastry bag (about more than half of the cream will be used), carefully place cherry cream between the butter circles thick jelly. Cover with the second half of the biscuit. Almost ready. All that remains is to cover the top and sides of the cake. butter cream. 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 a 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 even 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.
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 to reverse side on 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 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 as decoration, oreo cookies, chocolate balls and figurines. 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.