Shortbread with custard. Shortbread cake is a delicious crumbly dessert for the whole family. Stages of preparing shortbread cake with curd soufflé

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 them 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.

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.

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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.

At first let's prepare the cream.
Pour milk into a saucepan or ladle and put on fire.
Separately mix the eggs, sugar and flour, pour it all, stirring, into warm milk.
Continue heating the mixture with continuous stirring, bring to a boil, no need to boil.
The cream is ready.
While it's cooling down, Let's start preparing the crusts.
Pour the flour into a bowl, add baking soda and margarine there, grind it while mixing with the flour.
Grind the sugar and egg, place in a bowl with flour and mix.
Knead the dough until a dense, homogeneous lump forms.
Divide the dough into seven equal parts. Our cake will have seven layers.
Take a frying pan with a diameter of about 20 cm and knead one part of the dough with your hands so that the bottom of the frying pan is covered with dough.
Heat the oven to 220 degrees, place the pan with the cake and bake for about 10 minutes until slightly brownish. Remove the finished cake using a spatula.
Bake all seven cakes in the same way, place on a plate, spreading with cream.
Coat the edges of the cake too, sprinkle crushed cookies on top of the cream.
You can also sprinkle with grated chocolate, coconut flakes, ground nuts - it’s a matter of taste.
The finished cake should stand for 3-4 hours, as the cakes need time to soak in the cream and become soft.
Bon appetit!

Total cooking time: 1 hour 49 minutes.
Category:

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.

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 are 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

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

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

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

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, strawberries) - 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.

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