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

Let's make a delicious and simple homemade cake, just like that, for no reason! Let's not choose something tricky, let's take a shortbread cake recipe that does not require professional skills and gourmet products. Let's prepare a shortbread cake with custard, and to make it look presentable and unusual, add cocoa to the cake layers and decorate the cake with grated chocolate, berries or fruits. Its taste is so pleasant that no one will pay attention to the simplicity of the ingredients. Preparation will not take much time, especially since how to prepare shortbread cake with custard will be written in detail.

Ingredients

To make shortbread cake layers, take:

• flour – 270 g;
• cocoa powder – 30 g;
• sugar – 1 glass;
• sour cream – 0.5 cups;
• cold butter – 100 g;
• soda – 0.5 tsp;
• apple cider vinegar – 1 tbsp. l.

To prepare the custard you will need:

• eggs – 3 large;
• sugar – 1 glass;
• flour - 3 tbsp. l. without slide;
• milk – 3 glasses;
• vanillin – 1 sachet (or a few drops of essence);
• butter – approximately 70 g;

Decoration:

• dark chocolate (cocoa content 60-70%);
• cocktail cherries or any fruits, berries.

How to make shortbread cake with custard

Mix all the bulk ingredients in a wide, deep bowl: sifted flour, cocoa powder and sugar.

Remove the butter from the refrigerator; it should be very cold. Cut into small pieces directly into the mixture of flour, cocoa and sugar.

Using your hands, quickly grind it into crumbs. This is done simply: take a handful of the mixture, rub it between your palms, pour it into a bowl and take the next portion. In a minute you will get the same mixture as in the photo.

Add cold sour cream to the butter crumbs. We extinguish the soda with vinegar, wait a minute until it stops fizzing, and pour it into the crumbs.

Knead the dough for homemade shortbread cake, combining all the ingredients together, but do not knead it for long. The principle of preparation is simple: as soon as you get a more or less homogeneous lump, stop kneading, collect it into a ball and put it in the refrigerator for half an hour. Be sure to cover the dishes or place the dough in a plastic bag.

After half an hour, take out the chilled dough. Cut into six parts (or according to the number of cakes).

Sprinkle the table with flour and take one piece to work with. First, knead it with your hands into a round cake. Place on flour, roll out to a thickness of 0.5-0.7 cm. Transfer to a baking sheet (sprinkle it with flour too). We prick the workpiece over the entire area with a fork or knife.

Place in a hot oven, preheated to 200 degrees. Bake the cakes at medium level for 5-7 minutes. We cut the finished cake to the size of the mold: place an inverted plate or lid on the hot workpiece and circle it with a knife. The trimmings will be used to decorate the cake.

Preparing custard for the cake. Mix eggs and sugar. Beat with a whisk.

While whipping, add flavorings: vanilla sugar, vanillin or vanilla essence.

You need to beat well until a light foam appears on top. Add wheat flour.

It is better to cook custard in a saucepan or in a cauldron with a thick bottom. Place the egg mixture into a cauldron and add milk. Stir.

We put it on medium heat and do not leave the cream, stir it constantly, otherwise it will immediately burn. It is more convenient to stir with a whisk; it will not only mix better, but will also break up small lumps if they appeared after adding flour. When heated, the cream will begin to thicken. Cook for 6-7 minutes.

Cool the custard slightly. Add butter to the warm one, beat with a spoon (the cream will already become thick, it’s hard to beat with a whisk).

After adding oil, the cream will acquire a delicate, velvety structure and a very pleasant creamy taste.

Let's start assembling. This shortbread quiche recipe does not involve soaking the cakes, but you can drizzle the cakes with some liqueur or jam syrup. For the top we leave the most even, beautiful cake layer; the rest will go down and into the middle. Lubricate each with custard, distributing it in an even layer.

Level the top using a pastry spatula, the flat side of a knife or spatula. We also coat the sides with cream.

Decorate the shortbread cake with custard at your discretion. We use all suitable ingredients for decoration: chocolate chips, ground cake scraps, cocktail cherries, fresh or frozen fruits and berries.

Place the finished shortbread cake in the refrigerator to soak in the custard or leave it for several hours at room temperature. Cut into portions and serve with aromatic tea or coffee. Well, now you have a detailed recipe with photos on how to make shortbread cake with custard, treat yourself and your loved ones with delicious desserts. Happy baking and bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than cooking 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:

1. Combine the sifted flour with half the sugar, soda, and salt.
2. 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.
3. Steam the raisins in boiling water for 4-5 minutes, drain the water, and leave to dry on a newspaper or napkin.
4. Mix cottage cheese, vanilla, sugar, eggs until smooth (you can use a blender), add raisins.
5. Take about ⅔ of the dough, make a bottom and sides out of it, pressing the joints well with a spoon.
6. Pour the curd filling into the center of the mold.
7. Sprinkle the remaining dough crumbs evenly over the cottage cheese.
8. 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:

1. Keep margarine or butter at room temperature until soft, or grate frozen on a coarse grater.
2. Combine it with sugar, vanilla, salt, add slaked soda, sifted flour, knead the mixture.
3. 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.
4. Bake for about 20 minutes in a hot oven.
5. While the dough is preparing, squeeze the cherries and mix with a small portion of sugar (optional).
6. Mix sour cream with starch, sugar, beat until creamy.
7. 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:

1. Grind the yolks with sugar, pour into butter (or margarine), knead everything well.
2. Transfer the dough onto a sheet to form 0.5 cm cakes. Bake for about 20 minutes.
3. Cut the cake into 4 parts.
4. Cover each layer with condensed milk.
5. 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:

1. Grind sugar and vanillin with eggs, add margarine, slaked soda, 150 g of sour cream and flour to the mixture.
2. 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.
3. Bake in the oven for about 40 minutes until golden brown.
4. 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.
5. Coat the cake with a thick layer, cover with the next layer of dough.
6. 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:

1. 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.
2. 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.
3. Bake frozen cakes for 13-15 minutes, then cool.
4. 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.
5. 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.
6. Cool the finished mixture, chop the remaining butter and powdered sugar into it, and beat well again.
7. 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.
8. Evenly coat each cake layer and sides with cream, cover the top with fondant and decorate with white cream.
9. 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:

1. Pour milk into a ladle and place on low heat.
2. In a cup, mix sugar, 2 tbsp. l. flour, 3 eggs, pour everything into the ladle, bring to a boil, turn off and cool.
3. Mix the remaining flour, baking soda, butter, sugar and salt in a bowl. Knead the dough, divide it into 5-7 parts.
4. Roll out round cakes, bake each separately in a hot oven for 10 minutes.
5. Assemble the cake, coating the layers with cream. Garnish with coconut, nuts or ground biscuits.
6. 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:

1. Beat the butter until lightened, add sugar (110 g).
2. Add baking powder, 1 egg, flour, knead the dough, put in the refrigerator for 20 minutes.
3. Cool the whites of the remaining eggs, beat, add 1 tsp. Sahara.
4. 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.
5. Roll out the cakes, cut out 3-4 squares. Bake for 10-15 minutes.
6. Coat the finished layers with heated jam.
7. 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:

1. 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.
2. Beat egg whites and granulated sugar until stiff.
3. Roll out each part of the dough, place it on parchment, place the meringue on top, retreating 1 cm from the edge.
4. Bake at 160-180 degrees for 16-20 minutes.
5. Mix chilled cream with thickener (you can use gelatin), 6 tbsp. l sugar, coloring, beat everything until smooth.
6. 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:

1. Rub the yolks with sugar, add margarine, mix well.
2. Pour flour, soda, slaked with vinegar into the mixture, knead the dough.
3. Place the mixture 3-5 mm thick on a greased sheet to make 2-3 cakes, bake at 185 degrees for 17-20 minutes.
4. Cut each cake in half so that you end up with 4 pieces.
5. Grease the bottom cake with condensed milk, place the next one on it and repeat the procedure.
6. 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:

1. Combine the melted butter with half the sugar, soda, sifted flour, knead the dough, divide it into 2 parts, freeze.
2. Peel and grate apples, mix with sugar.
3. Line the pan with parchment, grate 1 piece of dough and distribute it evenly over the pan.
4. Pour the filling into the mold, then grate the dough again.
5. 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:

1. Knead the dough from flour, butter, eggs and sugar. Divide into 4 parts.
2. Roll each part into a thin sheet and shape the future cake.
3. Prick the entire surface of the crust with a fork, bake for 10-15 minutes, and cool.
4. Prepare the cream according to the instructions on the package, cool.
5. Assemble the cake, coating the layers with cream.
6. Grease the top and sides with jam, sprinkle with chopped nuts.
7. 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:

1. It is better to use the cakes chilled. This makes it easier to form layers and place them in the mold.
2. Let the finished cake sit for a bit so that it soaks in and doesn’t fall apart when cutting.
3. Do not use melted margarine or butter.
4. Be sure to preheat the oven before placing the shortcrust pastry in it.
5. Mix ingredients cold.
6. If you are not entirely sure of the quality of the flour, sift it first.
7. Do not make the cakes too thick, they will not absorb the cream well.
8. To make the cake softer, replace the sugar with powdered sugar.
9. 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.

Tart with blueberries and custard. A wonderful combination of crumbly shortcrust pastry, berries and delicate custard. You can prepare a tart with any berries or fruits.

blueberries, flour, butter, powdered sugar, eggs, salt, milk, sugar, yolk, corn starch, butter, vanilla sugar

Recipe for strawberry tart - shortcrust pastry pie with fresh strawberries and custard.

flour, butter, margarine, sugar, chicken egg, sour cream, baking powder, milk, sugar, butter, chicken egg, wheat flour, vanilla sugar, water, water...

We tried a Spanish recipe - Basque cherry pie. Shortcrust pastry and delicate filling! When you try it, it reminds you of ice cream! Close your eyes and enjoy a delicious summer pie! Treat yourself and prepare this yummy dish!

vanilla sugar, butter, eggs, rum, wheat flour, cherries, cherries, yolk, sugar, milk, wheat flour, flour, butter, rum, vanilla essence, yolk

Want to know what the sun tastes like? Then try this lemon meringue pie. This citrus explosion will captivate you with its delicate taste and refreshing lemon aroma! The pie consists of shortcrust pastry, sweet and sour lemon custard and cloud-like meringue.

flour, flour, butter, butter, baking powder, milk, sugar, salt, yolk, sugar, corn starch, water, lemon juice, lemon zest, butter...

This tart surprises and impresses, because the combination of flavors and textures is very rich. The fragility of the thin shortcrust pastry base, the tenderness of the vanilla custard, the juiciness of the peaches and the softness of the custard dough will give you an unforgettable tea party! It is better to split the preparation of the tart over 2 days and make the dough and cream in advance, then the process will go faster.

canned peach, wheat flour, butter, powdered sugar, flour, eggs, milk, water, butter, wheat flour, eggs, sugar, salt, milk, sugar...

powdered sugar, butter, yolk, flour, salt, milk, lemon, lime, sugar, flour, vanilla sugar, corn starch, eggs, pine nuts

Crostata is a delicate, delicious open-faced pie made from shortcrust pastry. The pie is filled with custard, and strawberries complement the already amazing taste of the pie.