Sand cake: a step by step recipe with a photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Shortcake, baked from shortcrust pastry (“breeze” in French), is second in popularity after yeast. The secret of success lies in the availability of ingredients, ease of preparation and a wide range of confectionery products that can be created based on it.

Shortbread dough got its name due to the high content of fats (butter, margarine) in the composition, which, when baked, make it crumbly, like sand.

Varieties of shortcakes

Depending on the ingredients used and their quantity, the following types of shortbread are distinguished:

1. Classic cake. It contains flour, sugar and butter.
2. Corzh on egg yolks. Egg yolks are added to the classic composition. This gives baked goods good crumbliness and friability.
3. Korzh on sour cream. Replaces half a serving of butter. This recipe is low in calories. It gives the dough elasticity, pliability, it is convenient to roll it out. Such a cake forms the basis of pies and succulents.
4. Korzh on mayonnaise. Sauce is used asan alternative to sour cream and completely replaces butter. The dough is pliable, and the finished product retains its shortcrust properties.

What can be made with shortcrust pastry?

Shortcakes used for cooking:

• open pies with sweet filling;
• brittle biscuits in silicone molds;
• desserts with jam;
• crumbly curd treats.

No less popular is the base without sugar. To create hearty pastries for lunch, meat pies, kurniki with minced meat, and mushroom casserole cakes are suitable.

Composition

The recipe for shortbread in the classic version involves the use of sugar, butter (can be replaced with margarine) and flour in a ratio of 1:2:3, respectively. Soda and baking powder are not added.

To give baked goods an original taste and aroma, you can add a little vanilla, lemon or orange peel, grated chocolate, cocoa, cinnamon or chopped nuts to the dough.

The main components and additives are chopped with a knife to a crumb state or kneaded in a food processor with a special dough attachment. Hands should touch it as little as possible, otherwise the warmth of the hands will heat up, and the recipe will be violated. The blank is placed in cling film and sent to the refrigerator for half an hour.

Benefits and harms

It's amazing, but shortcrust pastry cakes are a real storehouse of vitamins! It contains vitamins A, E, H, D, PP and B, as well as trace elements - potassium, calcium, magnesium, iron,sodium, phosphorus, zinc and many more.

Not without a fly in the ointment - high-grade wheat flour has a high yield of gluten, which slows down the digestive processes, creates a feeling of heaviness in the stomach. Nutritionists recommend minimizing shortcrust pastry due to its high calorie content (404 kcal per 100 grams excluding impurities) and starch content.

The energy value of the cake according to the classic recipe is 6.6 grams of protein, 21 grams of fat and 46.8 grams of carbohydrates.

The process of preparing and serving the cake

The recipe for shortbread cake layers provides for strict adherence to the temperature regime when working with dough. Cooking utensils, ingredients and air must be no higher than +20 degrees Celsius.

The optimum baking temperature is 180-200 degrees. The indicator of readiness is the appearance of a characteristic golden color and the drying of the liquid. Depending on the type of oven and the size of the workpiece, it may take from 10 to 60 minutes to achieve the result.

This is interesting, but ready-made shortcrust pastry can be frozen! It is enough to wrap it in cling film and send it to the freezer. For 2-3 months it will not lose its properties and will be ready for use immediately after defrosting.

The following are popular shortcake recipes for homemade confectionery masterpieces.

Sandy base for cheesecake

Delicious curd cake - raspberry, strawberry, chocolate, lemon, etc. Do you know what they all have in common? Crispy sand base, whichis the hallmark of this dish with American roots.

There is a recipe for making a cheesecake without a base. But nothing compares to the tender crunch of shortcrust pastry with cream filling!

Main ingredients:

1. Wheat flour - 150 grams.
2. Butter - 100 grams.
3. Sugar - 30 grams.
4. Chicken egg - 1 piece.
5. S alt is on the tip of a knife.

Cooking process

To prepare shortbread for cheesecake, sift the flour into the mixer bowl, add 100 grams of room temperature butter and sugar. Set the minimum speed, knead until smooth. Add a pinch of s alt to the dough, so it will not be too fragile. At the very end, add the egg. When the mass has acquired elasticity, send it to the refrigerator for 2 hours.

After the specified time, the dough is ready to work - it can be rolled out, laid out in a form lined with parchment paper and sent to the oven for 15 minutes at 180 degrees. Cheesecake base is ready! And you can go the other way. Instead of 100 grams of butter, add 200 grams. Mix with the rest of the ingredients in a blender until smooth. Immediately put the dough into a mold and send it to an oven preheated to 180 degrees. Wait until the oil begins to boil and acquires a characteristic brown hue. Remove the sand cake, cool to room temperature, put in the refrigerator for 3-4 hours - until the butter hardens, andthe dough won't set.

Sand cake with meringue layer

Multi-layer shortbread cake with meringue - a synergy of black and white cake layers, a layer of jam and a meringue cake. The confection is tall and heavy enough to satisfy the dessert needs of a company of 8-10 people.

Before serving, shortcakes with meringue should be kept in the cold for 5-6 hours so that the cake is well soaked.

List of ingredients

Shortcake:

1. Premium flour - 500 grams.
2. Butter - 300 grams.
3. Egg yolks - 5 pieces.
4. Cocoa - 80 grams.
5. Baking powder - 1 teaspoon.
6. Sugar - 200 grams.
7. Jam (apple, plum) - 4 tablespoons.
8. Sour cream (15-20% fat) - 100 grams.

Meringue cake:

1. Egg whites - 5 pieces.
2. Sugar - 150 grams.
3. Walnuts - 50 grams.

Cream:

1. Butter - 400 grams.
2. Sugar - 300 grams.
3. Purified water - 100 milliliters.

Meringue, cream, sand cake. Recipe with photo

To prepare shortbread dough, melted butter must be beaten with sugar until stable splendor. Add 1 egg yolk and 1 tablespoon sour cream while continuing to beat.

Gently stir in the sifted flour and baking powder. Knead the dough.

Divide the workpiece into 4 equal parts. To do this, you can use a kitchen scale or separate visually equal lumps. In 2 partsstir in cocoa. Send all the dough to the refrigerator, wrapping each of the lumps with cling film.

Place parchment paper in a split form. Put 1 part of the white dough on the bottom, spreading evenly to the edges. Apply a thin layer of jam. Put the dough with cocoa on it. It should lie not in a layer, but in pieces. From the base, pinch off pieces of 2 centimeters and evenly distribute over the surface.

Preheat the oven to 180 degrees. Submit the form with filling. Bake 20-25 minutes. Do the same with the remaining dough.

For the meringue cake, separate the squirrels from the yolks and beat into a fluffy foam for 5 minutes. 30-40 seconds before the end of the process, add sugar. Don't stop whipping.

Grind the nuts in a coffee grinder or blender to a state of flour. Add to proteins with sugar. Shuffle.

Put the dough in a form covered with paper. Set the temperature in the oven to 90 degrees and “dry” the cake for 2 hours until cooked.

For the cream, combine water and sugar, put on fire, bring to a boil and cook for 5 minutes. Cool to room temperature.

Beat soft butter with a mixer until fluffy. Add a tablespoon to the cooled sugar syrup, beat.

It remains to collect sand cakes for the cake. Place the bottom one chocolate side up. Lubricate with cream. Put the walnut meringue cake on it. Lubricate with cream. The last layer is shortbread with the chocolate side down.

Smear the cake with the remaining cream on top and sides and sprinkle generouslycoconut.

Cake based on biscuit-sand cakes

We bring to your attention a confectionery product from two types of cakes and three layers. The taste and appearance of the cake will surprise gourmets with a sweet tooth.

It takes 90 minutes to prepare and a basic set of ingredients.

For Shortbread:

1. Flour premium - 180 grams.
2. Sugar - 70 grams.
3. Margarine - 100 grams.
4. Chicken egg - 1 piece.

For sponge cake:

1. Flour - 100 grams.
2. Cocoa - 1 tablespoon.
3. Sugar - 80 grams.
4. Egg - 8 pieces.

For interlayer and impregnation:

1. Cherry berries - 500 grams.
2. Cherry juice - 100 milliliters.
3. Starch - 10 grams.
4. Sugar - 2 tablespoons.
5. Cherry tincture - 60 grams.
6. Crushed dark chocolate - 50 grams.
7. Gelatin - 1 pack.

For buttercream:

1. Fat cream - 1 liter.
2. Vanillin - sachet.

Cooking tips

For shortbread shortbread, mix soft margarine with flour, sugar and egg. Knead thoroughly until the dough is smooth. Roll out into a circle according to the size of the mold. Poke a few holes around the perimeter with a fork. Bake at 180 degrees for 15 minutes (until golden brown).

For the biscuit cake, beat the eggs into a strong stable foam. Mix flour with cocoa. Gradually add to egg mixture. Knead the dough, gently knead with a spoon so as not to bring down the splendor,created by egg mass.

Pour into a detachable form, bake in the oven at 180 degrees for 20 minutes. Cut the finished cake with a knife into several pieces.

For cream, beat vanillin with cream until a thick homogeneous mass.

Cherry soaking will take longer to cook. Starch must be dissolved in the juice. Add cherries to mixture. You can use both fresh berries, after removing the seeds, and frozen ones. In the latter case, they should melt to room temperature.

Put the pot with starch, juice and cherries on the fire and cook for 10 minutes. Add gelatin. Dissolve it. Cool down the jelly. Send to the refrigerator to thicken.

Add sugar to the cherry tincture. Soak each cake with the resulting syrup.

Assembling the cake

Place a shortbread cake on the bottom of a large plate, spread the jelly evenly over it. Cover with the first sponge cake. Lubricate generously with butter cream and pour cherry jelly. Top with second biscuit cake.

The top and sides of the biscuit-sand cakes are thickly covered with butter cream.

Decorate the top with cherries and sprinkle with chocolate chips (rub on a fine grater).

Place the finished product in a cold place for several hours to soak.