Sand cake with jam: ingredients, step by step recipe with photos, nuances and cooking secrets

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

Sand cake with jam is called a lifesaver for a reason. Shortcrust pastry is notable for its ease of preparation and the availability of products: they are inexpensive and, as a rule, always have in the house.

Below are a few recipes for shortbread cake with jam with a photo.

Description of the cake

It is baked with both homemade jams and store-bought jams. Jam from sour or sweet and sour fruits goes especially well with shortbread dough: lingonberry, currant, plum and others.

Sand cake with jam has other names - grated pie or Viennese pie.

Shortcake Secrets

1. Temperature. Shortcrust pastry loves the cold. It should be cool in the kitchen, all products should be cold. The oil must be taken out of the refrigerator (not the freezer!) immediately before using it, it must be firm.
2. Eggs make dough tough. You can not put them at all or putyolk only.
3. Sugar or powder? If powdered sugar is added, the finished dough will be more crumbly.
4. It is important to get crumbs after grinding flour with butter. This will make the dough soft and fluffy.
5. The amount of butter (or margarine) cannot be reduced - thanks to it, the dough is so crumbly.
6. Proportions. It is important to observe the ratio of flour and butter. There should be exactly twice as much flour.
7. Knead the shortbread dough only with your hands and not for long, otherwise the butter will start to melt and the finished product will not be so tender.
8. Sequence. First, all dry products are added to the flour, then it is ground with butter, and only after that the liquid components are introduced.
9. After kneading, the dough is put in the refrigerator for 40 minutes so that it shrinks and compresses.
10. Rolling out. Roll out from the center to the edges. Thickness - from 4 to 8 mm.
11. Temperature regime. Put in a preheated oven and bake at t 180-200 °.

Egg Shortbread Recipe

Ingredients:

• three cups of flour;
• two eggs;
• 250 g butter;
• glass of sugar;
• 10 g vanillin;
• a pinch of s alt.

Cooking steps:

1. Sift flour to make it airy.
2. All dry foods can be mixed in a blender. This is flour, sugar, s alt, vanillin.
3. Butter should be cold. Cut it into cubes, put it in a container with dry ingredients and rub it with your hands until you getcrumbs.
4. Crack the eggs into crumbs and knead the dough, which should be homogeneous.
5. Wrap the dough in a towel and refrigerate for one hour.

Eggless Dough Recipe

Ingredients:

• 200 g flour;
• powdered sugar (to taste);
• 100g sugar;
• two art. spoons of water;
• a pinch of vanillin, s alt and lemon zest.

Cooking:

1. Pour s alt, powdered sugar, lemon zest, vanillin into flour.
2. Cut chilled butter into cubes and put into flour.
3. Grate with hands until crumbs are obtained.
4. Add liquid and knead quickly into a dough.
5. Shape into a ball, wrap in plastic wrap and refrigerate for 30-40 minutes.

Instead of water, you can take sour cream. Optionally, nuts, candied fruits, raisins, cinnamon are added to the dough.

Cake recipe 1

To prepare it, you will need shortbread dough and 250 g of currant jam.

Cooking order:

1. Take the cold dough out of the fridge and divide it into quarters.
2. Roll out each into a thin layer.
3. Bake the cakes at 200° C until golden.
4. Cool cakes. If they are uneven, trim the edges with a knife.
5. Spread the cakes with currant jam, wrap in foil, put a load on top and put in the refrigerator for three hours.
6. Take out the cake from the refrigerator, grease the top cake with jam and sprinkle with crumbs fromscraps of dough.

Sand cake with blackcurrant jam is ready.

Recipe 2. With starch

To prepare it, you will need any homemade jam with sourness and 30 g of starch.

Cooking order:

1. Cold dough cut into two parts. Put one in the freezer, roll the other into a layer.
2. Add a little starch to the jam so it doesn't run out.
3. Put a layer of jam on the resulting cake. Get the frozen dough out of the fridge, grate it and pour over the jam.
4. Put the cake in the preheated oven. Cooking time is about 30 minutes.

Sand cake with jam needs to be cooled. Then immediately cut and serve with tea.

Recipe 3. Glaze

This sand cake with jam is prepared a little differently. The photo shows that it has cream layers.

Cream Ingredients:

• 220 g butter;
• three tablespoons of cocoa;
• an incomplete can of condensed milk (about 2/3);
• 100 ml raspberry jam.

Icing Ingredients:

• 200g powdered sugar;
• 50g butter;
• three tablespoons of cocoa;
• 120 ml of water.

Baking cakes:

1. Take the dough out of the refrigerator and divide into three parts. Roll out each to make cakes 0.5-0.8 cm thick. Prick the cakes with a knife or fork.
2. Preheat the oven, bake the cakes at 180°. Timecooking - 5-8 minutes.
3. Remove the finished cakes from the oven and, while they are hot, cut off uneven edges to make rectangles with even edges.

Preparing cream:

1. Cook condensed milk and cool.
2. Take the butter out of the fridge ahead of time and keep it at room temperature to soften. Cut it into pieces and put it in a bowl where it will clump.
3. Add condensed milk little by little to the butter and whisk at the same time. It is important not to overcook or the butter may separate.
4. When the cream is ready, add cocoa and mix. If you want to leave the cream white, do not put cocoa.

How to assemble:

1. Apply a layer of jam on the cake, then a layer of cream, put the second cake, also smear it with jam, then cream. Next, put the third cake and press it with your hands. Trim the sides of the cake.
2. Prepare the glaze: mix sugar and cocoa, pour this mixture into boiling milk, cook, stirring, finally throw a piece of butter into the glaze.
3. Pour the top and sides of the cake with chocolate icing. You can sprinkle the cake with crushed nuts, dough crumbs, coconut.

Pie pastry with jam can be put on the table and immediately pour tea.

Recipe 4. With berries

The dough from the refrigerator is divided into five equal parts. Roll three of them into balls and put in the freezer.

Connect the two remaining parts and roll out a rectangular cake. Transfer it to a baking sheet orshape, knead with your fingers so that it occupies the entire surface and get the sides. Place in refrigerator for 20 minutes.

Remove the form from the refrigerator, grease the cake with jam or berries rubbed with sand.

Take one lump of dough in the freezer, grate it and sprinkle on a layer of jam on the cake. On top of the crumbs, apply another layer of jam, take out the second ball and do the same. Then apply another layer of jam. When applying it, do not press the grated dough. Get the third ball of frozen dough, grate and form the last, fifth, layer.

In an oven preheated to 200 ° put the form with future baking. Cooking time - 1 hour. Moisture in the finished product is quite possible due to jam, especially if pureed fresh berries are used.

Cool the cake and transfer to a flat dish. You can fill the top of the cake with chocolate icing, decorate with whipped cream or sour cream.

Sand cake with jam can be served immediately, it does not need to be insisted. Store in a sealed container at room temperature.