Delicious shortbread cake: proven recipes. Shortbread cake - a delicious crumbly dessert for the whole family Cakes and pastries made from shortcrust pastry

31.10.2021 General

Dry shortbread cakes are used in many forms - the basis for soufflé cakes, fruit desserts, ordinary multi-layer cakes soaked in cream, and pastries. The dough is unusual - dense, crumbly, dry. Use any cream you desire - custard, chocolate, condensed milk. You will learn how to prepare the simplest shortbread cake in a matter of minutes.

Little tricks

To make your homemade shortbread cake really tasty, with the right consistency, not too dry and “clogged”, it is important to follow some recommendations:

The dough turns out especially tender and crumbly if you use only yolks in its preparation.
Be sure to add a pinch of salt.
Margarine can be used in dough, but only high-quality natural butter will give it a unique aroma and delicate texture.
The dough is whipped by hand. It is important not to “beat” it - it should be soft, smooth, shiny.
After beating, the dough should rest for at least 1 hour in the cold.
While the cakes are hot, they are very fragile and tender - transfer them to the table carefully or let them cool on a baking sheet. After cooling, the dough becomes very stiff - don't let this bother you. After soaking in cream they will become softer.
The cakes are rarely soaked, as they can get wet and spread. However, you can use, as in a sponge cake, syrup, juice or aromatic alcohol.

Classic recipe

The standard recipe for making shortbread cake will be useful to you for all occasions. Using this recipe you can make a quick tea cake or a festive masterpiece. Cooking time – 1 hour 15 minutes.

Ingredients

Butter – 200 grams;
Flour – 2 ½ cups;
2–3 eggs;
Half a glass of sugar;
Baking powder (soda + vinegar) – 5-6 grams;
Vanilla - to your taste.

Butter – 220 grams;
Condensed milk – 2/3 cans;
Raspberry and currant jam – 100 milliliters;
Cocoa – 3 tablespoons.

Butter – 50–60 grams;
200 grams of powdered sugar;
120 milliliters of milk;
Cocoa – 3 tablespoons.

Cooking process

We start, as always, by kneading the dough and baking the cakes:

Sift the flour. Add sugar, vanilla and baking powder. Add the whisked eggs to this dry part of the dough.
Chop the soft butter and place it on top of the flour.
Chop all the ingredients with a knife, gradually mixing them until they turn into crumbs. You can rub everything with your hands, just very quickly so that the butter in the dough does not melt.
Form a round shiny ball, wrap it in film and refrigerate for at least 2 hours.
Take out the dough and divide into 3 parts. Roll out 3 cakes from them. The thickness of each should be at least 0.5 centimeters (very thin cakes will simply break when removed from the baking sheet).
Take a fork and prick the cakes in several places.
Place in an oven preheated to 180 degrees. The cake bakes quickly - 5-10 minutes is enough, depending on the thickness of the dough and the power of the oven.
The cakes must be smoothed (cut off the uneven edge) while they are still hot.

Condensed milk in this recipe is used mainly boiled. You can cook it at home or buy it already boiled in the store.
The butter is taken out of the refrigerator in advance. When it becomes soft, cut it into pieces and place in a deep bowl.
Start whisking little by little, adding cooled condensed milk by spoonfuls.
Finally add cocoa. The consistency of the cream is a smooth mass without lumps. Try to beat the cream briefly, otherwise the butter in its composition may separate.

When the cakes have cooled completely, layer each one individually with jam.
Then coat them with cream and stack them on top of each other. Align the sides and press lightly on top with your hands to adhere.
Fill with chocolate glaze homemade: mix sugar with cocoa, pour into boiling milk, boil, stirring constantly, at the end add a piece of butter to the mixture.
You can decorate the cake with crumbs from dough scraps, crushed peanuts or walnuts, coconut flakes. The decor is attached to the glaze that has not yet cooled.

With sour cream

This shortbread cake recipe can be classified as a festive dessert. A rich ingredient composition is used here: sour cream is added to the dough, two types of creams are used - protein and custard - and real chocolate. This shortbread cake will become the real center of a festive feast. Cooking time – 75 minutes.

Ingredients

100 grams of butter;
2 cups white flour;
Half a glass of thick sour cream;
2/3 cup regular sugar;
A pinch of salt;
Soda (0.5 teaspoon) and vinegar (1 tablespoon).

Half a liter of milk 3.2%;
2 eggs and 1 yolk;
170 grams of sugar;
70 grams of butter;
2 and ½ tablespoons flour;
Extract – vanilla, rum or other.

Half a glass of powdered sugar;
1 large egg white.

You will also need 70 grams of pure chocolate for decoration.

Cooking process:

Sift the flour into a wide bowl or directly onto the table in a heap.
Cut butter into it, maybe not too soft.
Using your hands, quickly rub the butter into the flour until crumbly.
Dilute baking soda with vinegar and pour into the dough.
Add sour cream.
Without using a mixer, quickly mix the ingredients with your hands until they form a soft, shiny ball. Wrap the lump in film and put it in the refrigerator for an hour.
Then take out the ball, divide into 6 parts, roll out the cake from each and bake for 7 minutes each in the oven (190 degrees).

Separate one yolk and mix with two whole eggs. Beat until foamy.
Add milk, sifted flour, sugar, vanilla and mix everything so that there are no undissolved lumps.
Brew in a water bath, do not forget to stir the mixture regularly. The consistency is like thick jelly.
Cool, also stirring, add butter and beat with a mixer.

Beat the remaining one egg white with a mixer. You should get a stable mass.
Add powdered sugar and fold into egg white foam by hand.

Layer the cakes with custard. The thickness of the layer is at least the same as the cake itself or more if the cream is thick enough and does not spread.
So collect all the cakes, coat them with cream on all sides, and trim them.
Grate the chocolate and sprinkle over the sides and surface of the cake.
Transfer the protein cream into a cornet, put on a narrow nozzle, and squeeze out the sides or flowers from the cream along the top.
Place the product in the refrigerator for 10 hours.

Filled with fruit and topped with a layer of jelly, shortbread cake is a delicious dessert that can be made for any season. In addition to fruit, you can use cream, sour cream filling, or soufflé as a filling. It uses very little shortbread dough - only a thin “base” is made from it with sides in the form of a bowl for the filling. Cooking time – 1.20 hours.

Ingredients

One egg;
A glass of flour;
Butter – 75 grams;
60 grams of sugar.

One egg;
30 grams of flour;
60 milliliters of milk;
30 grams of gelatin and sugar each;
Vanilla;
40 grams of butter.

Fruits (orange, kiwi, strawberry) - only about 200 grams;
30 grams of gelatin;
100 milliliters of water;
Powdered sugar to add sweetness to the jelly - optional.

Cooking process

Substitute shortcrust pastry:

Let the butter soften, chop it into pieces.
Sift the flour over the butter and chop the mixture with a knife until crumbly.
Break an egg into seven and add sugar.
Mix first with a spoon and then very quickly with your hands.
Form a tight ball, wrap it in film and put it in the cold for a while.
Take it out, roll it into one layer, place it in a mold so that you get a bottom and sides.
Place in the oven (190 degrees) and bake until golden brown (no more than 15 minutes).

Soak gelatin (15 grams) in water, and when it swells, melt it in a steam bath, stirring constantly with a spoon.
Beat the yolk with sugar. Add milk and flour to it. Boil over low heat for 3 minutes.
Cool the mixture and beat with butter.
Beat the yolk until foamy. Combine all 3 masses: protein foam, boiled yolk mixture and cooled gelatin, beat.
Pour into the crust basket and put it in the refrigerator.

When the cream freezes a little, cover it randomly with fruit slices.
Soak the remaining 15 grams of gelatin in water and let it swell. Melt, add powdered sugar to taste.
Pour over the fruit and place in the refrigerator to harden.

To make your homemade shortbread cake really tasty, with the right consistency, not too dry and “clogged”, it is important to follow some recommendations:

The dough turns out especially tender and crumbly if you use only yolks in its preparation.
Be sure to add a pinch of salt.
Margarine can be used in dough, but only high-quality natural butter will give it a unique aroma and delicate texture.
The dough is whipped by hand. It is important not to “beat” it - it should be soft, smooth, shiny.
After beating, the dough should rest for at least 1 hour in the cold.
While the cakes are hot, they are very fragile and tender - transfer them to the table carefully or let them cool on a baking sheet. After cooling, the dough becomes very stiff - don't let this bother you. After soaking in cream they will become softer.
The cakes are rarely soaked, as they can get wet and spread. However, you can use, as in a sponge cake, syrup, juice or aromatic alcohol.

Classic recipe

The standard recipe for making shortbread cake will be useful to you for all occasions. Using this recipe you can make a quick tea cake or a festive masterpiece. Cooking time – 1 hour 15 minutes.

Ingredients

Dough:

Butter – 200 grams;
Flour – 2 ½ cups;
2–3 eggs;
Half a glass of sugar;
Baking powder (soda + vinegar) – 5-6 grams;
Vanilla - to your taste.

Cream:

Butter – 220 grams;
Condensed milk – 2/3 cans;
Raspberry and currant jam – 100 milliliters;
Cocoa – 3 tablespoons.

Glaze:

Butter – 50–60 grams;
200 grams of powdered sugar;
120 milliliters of milk;
Cocoa – 3 tablespoons.

Cooking process

We start, as always, by kneading the dough and baking the cakes:

Sift the flour. Add sugar, vanilla and baking powder. Add the whisked eggs to this dry part of the dough.
Chop the soft butter and place it on top of the flour.
Chop all the ingredients with a knife, gradually mixing them until they turn into crumbs. You can rub everything with your hands, just very quickly so that the butter in the dough does not melt.
Form a round shiny ball, wrap it in film and refrigerate for at least 2 hours.
Take out the dough and divide into 3 parts. Roll out 3 cakes from them. The thickness of each should be at least 0.5 centimeters (very thin cakes will simply break when removed from the baking sheet).
Take a fork and prick the cakes in several places.
Place in an oven preheated to 180 degrees. The cake bakes quickly - 5-10 minutes is enough, depending on the thickness of the dough and the power of the oven.
The cakes must be smoothed (cut off the uneven edge) while they are still hot.

Making the cream:

Condensed milk in this recipe is used mainly boiled. You can cook it at home or buy it already boiled in the store.
The butter is taken out of the refrigerator in advance. When it becomes soft, cut it into pieces and place in a deep bowl.
Start whisking little by little, adding cooled condensed milk by spoonfuls.
Finally add cocoa. The consistency of the cream is a smooth mass without lumps. Try to beat the cream briefly, otherwise the butter in its composition may separate.

Assembly:

When the cakes have cooled completely, layer each one individually with jam.
Then coat them with cream and stack them on top of each other. Align the sides and press lightly on top with your hands to adhere.
Fill with homemade chocolate glaze: mix sugar with cocoa, add to boiling milk, boil, stirring constantly, and finally add a piece of butter to the mixture.
You can decorate the cake with crumbs from dough scraps, crushed peanuts or walnuts, or coconut flakes. The decor is attached to the glaze that has not yet cooled.

With sour cream

Ingredients

Dough:

100 grams of butter;
2 cups white flour;
Half a glass of thick sour cream;
2/3 cup regular sugar;
A pinch of salt;
Soda (0.5 teaspoon) and vinegar (1 tablespoon).

Custard:

Half a liter of milk 3.2%;
2 eggs and 1 yolk;
170 grams of sugar;
70 grams of butter;
2 and ½ tablespoons flour;
Extract – vanilla, rum or other.

Protein cream:

Half a glass of powdered sugar;
1 large egg white.

You will also need 70 grams of pure chocolate for decoration.

Cooking process:

Sift the flour into a wide bowl or directly onto the table in a heap.
Cut butter into it, maybe not too soft.
Using your hands, quickly rub the butter into the flour until crumbly.
Dilute baking soda with vinegar and pour into the dough.
Add sour cream.
Without using a mixer, quickly mix the ingredients with your hands until they form a soft, shiny ball. Wrap the lump in film and put it in the refrigerator for an hour.
Then take out the ball, divide into 6 parts, roll out the cake from each and bake for 7 minutes each in the oven (190 degrees).

Custard:

Separate one yolk and mix with two whole eggs. Beat until foamy.
Add milk, sifted flour, sugar, vanilla and mix everything so that there are no undissolved lumps.
Brew in a water bath, do not forget to stir the mixture regularly. The consistency is like thick jelly.
Cool, also stirring, add butter and beat with a mixer.

Protein cream:

Beat the remaining one egg white with a mixer. You should get a stable mass.
Add powdered sugar and fold into egg white foam by hand.

Assembling the cake:

Layer the cakes with custard. The thickness of the layer is at least the same as the cake itself or more if the cream is thick enough and does not spread.
So collect all the cakes, coat them with cream on all sides, and trim them.
Grate the chocolate and sprinkle over the sides and surface of the cake.
Transfer the protein cream into a cornet, put on a narrow nozzle, and squeeze out the sides or flowers from the cream along the top.
Place the product in the refrigerator for 10 hours.

Fruit

Ingredients

Dough:

One egg;
A glass of flour;
Butter – 75 grams;
60 grams of sugar.

Souffle:

One egg;
30 grams of flour;
60 milliliters of milk;
30 grams of gelatin and sugar each;
Vanilla;
40 grams of butter.

Decoration:

Fruits (orange, kiwi, strawberry) - only about 200 grams;
30 grams of gelatin;
100 milliliters of water;
Powdered sugar to add sweetness to the jelly - optional.

Cooking process

Substitute shortcrust pastry:

Let the butter soften, chop it into pieces.
Sift the flour over the butter and chop the mixture with a knife until crumbly.
Break an egg into seven and add sugar.
Mix first with a spoon and then very quickly with your hands.
Form a tight ball, wrap it in film and put it in the cold for a while.
Take it out, roll it into one layer, place it in a mold so that you get a bottom and sides.
Place in the oven (190 degrees) and bake until golden brown (no more than 15 minutes).

Souffle:

Soak gelatin (15 grams) in water, and when it swells, melt it in a steam bath, stirring constantly with a spoon.
Beat the yolk with sugar. Add milk and flour to it. Boil over low heat for 3 minutes.
Cool the mixture and beat with butter.
Beat the yolk until foamy. Combine all 3 masses: protein foam, boiled yolk mixture and cooled gelatin, beat.
Pour into the crust basket and put it in the refrigerator.

Assembly:

When the cream freezes a little, cover it randomly with fruit slices.
Soak the remaining 15 grams of gelatin in water and let it swell. Melt, add powdered sugar to taste.
Pour over the fruit and place in the refrigerator to harden.

We recommend preparing:

Shortcrust pastry for cake is an ideal alternative to classic sponge cake. By putting into practice simple, accessible and varied recipes for obtaining such a base, it will be possible to prepare a lot of original and delicious desserts.

How to make shortbread?

A simple shortcrust pastry for a cake involves combining flour with butter and an egg or a small portion of ice water, through which you can collect the grated buttery crumbs into a common flour lump.

Before use, flour is sifted and, if necessary, supplemented with baking powder or baking soda.
The butter or margarine is pre-cooled in the freezer, and then grated or, on the contrary, softened at room conditions and rubbed with flour with your hands until crumbs are obtained.
In addition to ice water, the dough composition can be supplemented with milk, sour cream, eggs or just yolks.
To make shortbread cakes fragrant, add vanilla or another flavoring.
Some of the wheat flour can be replaced with chopped nuts and almond flour.
Before rolling out, the soft shortbread dough is pre-cooled in the refrigerator, which will greatly simplify the process of forming cakes of the desired thickness.

Classic recipe for shortcrust pastry for cake

Shortbread cake dough is a recipe for which the original uses natural butter. The final taste result and tenderness of the finished cakes will depend on the quality of the latter. The amount of powdered sugar can be adjusted to your taste and depending on the sweetness of the cream.

Ingredients:

egg – 2 pcs.;
flour – 300 g;
butter – 200 g;
powdered sugar – 100 g.

Preparation

Sift the flour, mix with powdered sugar and grated frozen butter until crumbs are obtained, using a food processor or using a simple grater.
Add an egg to the crumbs and gather the dough into a ball.
Place the shortcrust pastry for the cake in the refrigerator for 30-60 minutes, wrapping it in cling film.

Shortbread dough for Anthill cake

The recipe for shortcrust pastry for the Anthill cake is made with sour cream, which will become an ideal binding component for the flour and butter crumbs and give the base the necessary plasticity. The absence of eggs will ensure a tender dessert that will melt in your mouth after soaking in condensed milk cream.

Ingredients:

sour cream – 0.5 cups;
flour – 4 cups;
butter – 200 g;
powdered sugar – 100 g;
baking powder - 1 teaspoon.

Preparation

The flour is sifted, mixed with baking powder, powdered sugar and grated butter.
Mix sour cream into the crumbs, collect the base into a homogeneous lump, and place in the cold in film for an hour.
The cooled shortcrust pastry for the cake is passed through a meat grinder, laid out on parchment and browned.

Sponge cakes

A delicate shortcrust pastry for the cake can be obtained by combining butter with a sponge base made from beaten eggs. The structure of such cakes will be in perfect harmony with any cream and will go perfectly with syrup-based impregnation with or without the addition of alcohol. When adding fruit slices to the cream, impregnation may not be used.

Ingredients:

eggs – 3 pcs.;
flour – 2.5-3 cups;
butter – 250 g;
granulated sugar – 200 g;
baking powder - 1 teaspoon.

Preparation

Beat eggs with sugar for 10 minutes.
Add soft butter, beat a little more.
Gradually add flour sifted with baking powder and knead a soft, homogeneous, only slightly sticky dough.
Shortbread biscuit dough for a cake without proofing is divided into 2-3 parts, rolled out on parchment and browned in the oven until cooked.

Sand and honey cakes - recipe

Shortbread and honey cakes prepared according to the following recipe can be stored in the refrigerator in vacuum packaging for up to a year, and the dough in the refrigerator for a month. Before rolling out chilled tight portions, you can preheat them a little in the microwave, which will make the task much easier.

Ingredients:

eggs – 3 pcs.;
flour – 700 g;
honey – 230 g;
granulated sugar – 40 g;
soda – 10 g;
butter – 250 g;
salt – 1 pinch.

Preparation

Combine honey, butter and sugar in a saucepan, heat to a boil, stirring, adding soda in the process.
After 5-10 minutes, add eggs one at a time, and then salt and flour.
The resulting non-sticky lump is divided into equal portions, each one is rolled out on parchment or put away for cold storage.

Shortbread without eggs

If it is not possible to complete the recipe with eggs or there is a need to make shortbread lean dough for shortcakes, replace the eggs with water and refined vegetable oil. When adding soda, it must first be extinguished with vinegar or lemon juice, and, if possible, replaced with baking powder.

Ingredients:

flour – 600 g;
granulated sugar – 1 cup;
salt - a pinch;
vegetable oil – 200 ml;
quenched soda – 1 teaspoon;
water – 150-170 ml;
powdered sugar.

Preparation

Combine flour and vegetable oil, rub with hands or with a food processor until crumbs are obtained.
Stir in sugar, soda, salt and gradually water, spoonful at a time, achieving the required structure of the shortcrust pastry.
Divide the shortbread for the cake into portions, roll out on pieces of parchment and bake until lightly browned and cooked at medium temperature.

Shortbread chocolate dough for cake

For preparation, it’s time to use shortbread cakes made from dough with cocoa, the amount of which is adjusted depending on the desired degree of richness of the chocolate taste. Additionally, vanilla, lemon or orange zest, and other flavoring are added for flavor.

Ingredients:

flour – 300 g;
granulated sugar – 125 g;
salt - a pinch;
butter – 150 g;
egg – 1 pc.;
cocoa – 20 g.

Preparation

Combine soft butter with sugar, salt and egg, beat at high speed until fluffy.
Sift flour with cocoa and add to butter base.
Knead soft shortbread dough for the cake, leave it in film for 10-20 minutes in the refrigerator.

Shortcrust pastry with margarine for cake - recipe

It turns out to be more affordable and at the same time decent in taste for a cake. One egg can be replaced with a spoonful of chilled sour cream, which will add additional tenderness to the cakes and a creamy taste. Vanilla sugar or vanillin would not be superfluous in such a base.

Ingredients:

flour – 4 cups;
granulated sugar – 200 g;
soda – 1 teaspoon;
margarine – 250 g;
egg – 2 pcs.;
vanilla.

Preparation

Sugar, vanilla, egg, and slaked soda are added to the softened margarine.
Sift the flour and add it step by step to the base obtained in the first stage.
Knead quickly into a soft dough, wrap it in cling film, and place in the refrigerator for 1 hour.

Shortbread dough with yolks for cake

Shortcrust pastry cake layers will melt in your mouth and are especially tender if you knead the dough with egg yolks. Instead of sugar, it is better to use powdered sugar here. Such a base does not tolerate prolonged kneading, after which it becomes hard. You just need to collect the crumbs into one common lump, which is allowed to cool before use.

Ingredients:

flour - 3 cups;
butter – 200 g;
powdered sugar – 200 g;
yolks – 5 pcs.;
salt - a pinch;
baking powder - 1 teaspoon.

Preparation

Beat butter with powder until light.
Add yolks, salt, mix until smooth.
Mix flour with baking powder, wrap the dough in film, and place in the cold for an hour.

Sour cream shortbread - recipe

Moderately sweet, tender and tasty for a cake. Any cream made from sour cream, cream, cottage cheese or condensed milk will be combined with such a base, to which you can add chopped nuts, dried fruits, or supplement it with berries, slices of fresh or canned fruit when forming a dessert.

Ingredients:

flour – 350 g;
butter – 150 g;
granulated sugar – 2-3 tbsp. spoons;
yolks – 2 pcs.;
sour cream – 140 g;
salt - a pinch;
baking powder - 1 teaspoon;
vanilla.

Preparation

Granulated sugar, salt, vanilla and flour with baking powder are added to soft butter.
Grind the mass until crumbs are obtained.
Add the yolks with sour cream, mix and collect the moistened crumbs into a common lump, which is put into the cold for an hour.
Divide the base into portions, roll out and bake the cakes.

Shortbread with nuts

Shortcrust pastry cakes acquire a special aroma and taste if part of the wheat flour required for kneading is replaced with almond flour. If you don’t have almonds or almond flour, you can add peanuts, walnuts, hazelnuts or cashews, crushed in a blender to a paste, to the base. Nuts are added not only to the cakes, but also to the cream for the cake.

Ingredients:

wheat flour – 400 g;
almond flour – 100 g;
butter – 200 g;
powdered sugar – 200 g;
egg – 2 pcs.;
salt - a pinch;
baking powder - 1 teaspoon.

Preparation

Soft butter is ground with powdered sugar, salt, eggs.
Add a mixture of two types of flour and baking powder and mix.
Collect the resulting crumbs into a lump and cool in film in the refrigerator for an hour.
Divide the proofed base into portions, roll each on parchment and bake the cakes in an oven preheated to medium temperature.

Shortbread cake layers in a frying pan

If you need to make shortbread, the following dough recipe will be an ideal option to solve the problem. For those who do not like the honey aroma and taste of desserts, you can replace the honey with an additional portion of sour cream, and pre-quench the soda with lemon juice or vinegar.

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. 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

Simple step by step recipe 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 baking 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 no less delicious.

Cake with boiled condensed milk

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

Shortbread cake in a slow cooker

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

Sand cake with curd soufflé

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

Ingredients for curd soufflé:

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

Stages of preparing shortbread cake with curd soufflé:

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 sand cake “Anthill” is not only fast decision for tea, but also a simple 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!

What to serve quickly with tea? Shortbread products can be considered the fastest-ripening desserts made from dough. Of course, we won’t deal with cakes and pastries, but shortbread cookies are just right for those with a sweet tooth. Today we will reproduce in our kitchen an economical version of crumbly homemade shortbread with lemon glaze.

It takes little time to prepare, so if your guests are already on the doorstep, don’t worry - homemade shortbread won’t keep you waiting long. There are several variations of our sweet pastries. The dough is kneaded with sour cream, kefir, milk and margarine - as in our case.

So, the products are taken according to the list.

The margarine should be chopped into pieces and placed in a fireproof glass bowl or a regular enamel saucepan.

Add granulated sugar.

After which the bowl is sent to a steam bath. Sugar and margarine must be melted and mixed thoroughly, adding baking powder at the end.

The resulting lush mass is cooled. Chicken eggs are added to the warm mixture.

Then the mass is whipped until smooth until the eggs dissolve. Flour (1 cup) is sifted into a bowl with melted ingredients.

The initial batter is mixed and flavored with crystalline vanilla.

Then flour is sifted into the shortbread dough again and mixed. This should be done until the dough turns soft, but slightly crumbly.

The finished dough should be slightly cooled, then divided into parts and placed on a parchment sheet.

Roll out between two parchments into a layer of medium thickness.

Using a mold, form circles with a diameter of 10-15 cm - as desired. The shortbread is baked in a well-heated oven for no more than 15 minutes.

The tops of the shortcakes can be sprinkled with sugar, powder or covered with glaze. We have a version of lemon-sugar glaze, which is prepared from powdered sugar, water and lemon juice. The ingredients are mixed into a homogeneous glaze, which is immediately applied to the surface of the baked goods using a pastry mixture or a paper cornet.