Here's who you like. Personally, I like to use regular jam or jam instead of cream. Then the shortbread dough is saturated and becomes softer and not so dry. You can also alternate jam and buttercream by whipping the cream with sugar or powdered sugar.

Another good option is chocolate cream. To prepare it you will need condensed milk, chocolate and butter. Heat 100 grams of butter in a water bath, mix with 150 grams of condensed milk until smooth. 150 grams of dark chocolate are also melted in a sauna and mixed into the resulting cream. Allow the arrogance to cool and apply to the cakes.

School cakes used to be sold. This is pure shortbread dough, coated in the middle and on top with regular jam, sprinkled with crumbs on top. Very tasty cake. This is an example of how you can grease shortbread cakes. Just for shortbread dough, I don’t like creams that soak the cakes; I like their crumbliness. That’s why I make curd and berry cream: I blend cottage cheese with berries (you can add a spoonful of sour cream), which have a hint of sourness. The shortbread dough is a little fatty, and the sourness of the cream neutralizes the fat content.

Custard is very suitable for shortbread cake. It will make the cakes softer and more tender, but the shortbread itself is a bit dry. It would be just right with custard. In addition, there are no-bake cakes that are made with shortbread. They are often soaked in sour cream; for shortbread cake, sour cream will also come in handy. Cream made from condensed milk and butter will also perfectly soak up shortbread cakes. Each of these creams can not only soak the cakes, which themselves are a bit dry, but also coat the outside evenly. And also sprinkle with crumbs and nuts, decorate with strawberries and other berries. A layer of curd soufflé or berry jelly between the cake layers in combination with curd cream should also make the cake delicious, that is, you can try combining different types of cream for one cake.

This is not too sweet and moderately high-calorie cake, decorated on the outside with protein cream and crushed chocolate chips. In your own way, if you wish, you can decorate with mastic.

The cake is not difficult to prepare. You need to bake the cakes, prepare the cream and let it sit for a while to cool and soak for 12 hours.

Let's take it products:

two cups of flour,

butter - 100 grams,

sugar - two thirds of a glass,

thicker sour cream - half a glass,

a small pinch of salt,

half a teaspoon of baking soda,

Tablespoon - 1 - 1.5 tablespoons to extinguish soda - for cake.

Custard:

two eggs and one yolk,

sugar about half a glass, adjust to taste,

milk - 500 ml,

flour - two heaped tablespoons,

butter - 70 grams.

Protein cream:

egg white (cool thoroughly beforehand) one piece,

powdered sugar (fine sugar) - half a glass.

To decorate the cake chocolate - 50 grams.

This recipe yields approximately six cake layers, if the diameter is 20 cm.

First you need to take test flour, sift, add pieces of chilled butter, rub everything together with your hands so that the crumbs are not too fine, and also not coarse.

There is no need to knead the dough further, this makes it tough. You need to mix all the products at once with a spoon to combine the components together, roll the dough into a lump, wrap it in cling film, without disturbing, leave it in the refrigerator, let it remain loose and unevenly mixed, let it sit for 30 minutes.

If you do not bake cookies, but continue making the cake, then place each of the raw dough layers in the oven, sprinkle a little flour on the baking sheet, bake for about five to six minutes at 180? C, leave light without browning. The cakes are baked quickly, then remove from the oven and cover with a plate and cut evenly around the perimeter.

Let that be all for now cakes we'll stay apart, let's do it custard.

If you decorate the outside protein cream, then from all three eggs we divide one of them into whites and yolks, the yolk will be needed for custard, and the white should be put in the refrigerator for decoration later with protein cream. If you decide not to decorate the cake with protein cream, then all three eggs are needed for custard.

Using a mixer, beat the eggs until foamy. Pour milk into the eggs - 100 ml at normal temperature (no need to make the cream thick). Next, sift the flour into the egg-milk mixture and beat again with a mixer evenly without lumps. After this, gradually pour in the rest of the milk, without stopping whisking or stirring by hand.

After this, we put the custard to heat over low heat, stirring while heating so that it does not stick, let it thicken. Then set aside, let cool to room temperature, add softened butter, stir until the butter disperses.

After the cream is ready, collect cake.

On the bottom cake layer we put a decent layer of cream no thinner than the cake itself, on top of another cake layer, pressing it in a little, and so on with all the cake layers. Place on the pan, turning it over so that you can easily coat the outside with cream evenly on all sides. Sprinkle the sides with chopped scraps from the finished shortbread, and sprinkle with grated chocolate on top.

Next, decorate the outside with protein cream: take the chilled egg white, beat evenly with powdered sugar until a dense, stable foam and hard peaks form. Next, use a pastry syringe to decorate the outside of the cake as desired.

After this, put the cake in the refrigerator for at least 10 - 12 hours, preferably overnight or for a day.

After this, you can take the cake out and let it warm up a little before serving. Cut it open and you can enjoy it.

The cake is incredibly tender and delicious.

Bon appetit!



I think custard works best for shortbread cake. Or some kind of fruit and yoghurt cream. Shortbread cake tastes better if the cake layers are soaked in cream. But if you pre-soak the cakes with something, then any of your favorite cream will do.

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.

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

Preparing custard is not difficult if you strictly follow the recommendations given in. To do this, in a small, preferably enameled, saucepan, carefully mix sugar, starch or flour, eggs, then pour in milk and heat.

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

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

Cream is perfect for shortbread cake. To do this, just replace the sugar with caramel. As a result, the long-familiar taste of classic custard will sound new.

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

Custard recipes often specify that milk can be replaced with water. You don't need to do this, otherwise the taste will be ruined.

Cream on cream

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

Less fatty cream will not give the required density when whipped and.

When using cream made from cream from natural cow's milk, you should keep in mind that when finished, such a product does not hold its shape well, spreads out and quickly turns sour. But it is unusually tender and tasty.

To make it easier to prepare, the cream is greatly cooled, to the point of being whipped without removing the container from the ice, and using equipment specially cooled for this purpose.

If the recipe calls for adding butter, add it first. While beating, without turning off the mixer, add powdered sugar in portions and, if necessary, fruit filling or sweet wine/cognac.

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

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

The main thing in shortbread cake is the thin layers. The thinner they are, the better they are saturated with cream, and the more tender the finished cake will be.

Homemade sour cream

As a rule, these are inherited by young housewives from mothers and grandmothers. And it’s not for nothing that they are so carefully stored in home notebooks. Despite the apparent simplicity of preparation, such creams are very tasty and are often used in holiday cakes.

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

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

If the sour cream is too thin, you can thicken it with gelatin. Having dissolved according to the instructions, it is added at the end of whipping.

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

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

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

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

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

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

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

This recipe is especially for those who think that making shortbread cake at home is difficult and almost impossible. In fact, everything is quite the opposite: it is fast and easy, simple and interesting. Yes, yes, I have a recipe for shortbread cake that will not cause you absolutely any difficulties.

I’ll tell you even more: if you have children, they will be happy to take part in the process: the younger ones can easily knead the dough, and the older ones can roll out the cakes and put them in the oven. And since this is a recipe for shortbread cake with custard, the older ones will prepare this very cream, and the younger ones will spread the cakes.

As you can see, you don’t even have to do anything special: just watch the preparation of a wonderful homemade shortbread cake. It really turns out wonderful: moderately sweet, light, not at all cloying, not only beautiful, but also very tasty. Interesting? Then let's tell you how to make shortbread cake with custard in all the details.

Ingredients:

Dough:

• 250 g sour cream;
• 180 g sugar;
• 1 tablespoon vegetable oil;
• 430 – 450 g flour;
• 1 teaspoon of soda;
• 1 teaspoon apple cider vinegar.

Cream:

• 375 ml milk;
• 3 yolks;
• 150 g sugar;
• 1.5 tablespoons of flour (large heap);
• 180 g butter.

Glaze:

• 3 teaspoons cocoa powder;
• 3 teaspoons of powdered sugar;
• 50 g butter.

How to make shortbread cake with custard:

Mix sour cream with sugar and vegetable oil.

Add slaked soda.

Gradually add flour, kneading the dough all the time.

The dough should not be sticky, soft enough, but so that it can be rolled out.

Divide the dough into 10 equal pieces. Roll out each piece on a lightly floured surface into a circle 20 cm in diameter.

Prick the dough circles with a fork and place them on a baking sheet lined with a silicone mat (or parchment). Bake in the oven preheated to 180 degrees C for about 5 minutes, until lightly browned on the bottom. Cool the finished cakes.

Preparing custard for shortbread cake. In the saucepan in which we will cook the cream, combine the yolks (room temperature), sugar and flour. Mix thoroughly.

Heat about a third of a glass of milk until warm (30-35 degrees) and add it to the mixture of sugar, flour and yolks, stirring thoroughly so that there are no lumps. Bring the remaining milk to a boil and add it in a thin stream, whisking all the time, into the prepared milk-flour mixture. We work intensively with the mixer (or whisk) so that the mixture is homogeneous and smooth.

Place the pan on low heat and stir continuously until thickened (this takes about 4-5 minutes). Remove the pan from the heat, place cling film on the surface of the cream and let the cream cool until slightly warm (so that the butter does not melt on contact). You can speed up the cooling process by placing the saucepan with the cream in a bowl of cold water.

Lightly mix the softened butter (but not melted!) with a mixer. Add custard cream, 1-2 tablespoons at a time, into the oil, whisking all the time.

Set aside the finished cream for 10 minutes until it cools completely.

Spread the cake layers and sides with cream. The top crust of the shortcrust pastry cake can either be covered with cream or left free and then filled with chocolate glaze. This time I chose the latter option.

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.