Shortbread cake with icing from the USSR classic recipe

Glazed cake “Sand Strip” (or “School”, as it was often called) is the cake of my childhood. If you were lucky and found it fresh, then it was a real delicacy. The most delicate shortbread dough filled with jam, covered with glaze on top - simply a feast of taste for those with a sweet tooth.

Now I bake these cakes myself so that I can again enjoy my favorite childhood taste. I bring to your attention a recipe for a slightly simplified “Sand Strip”; instead of fondant, it will be covered with sugar glaze, which is much easier and faster to prepare.

For the filling, you can take any fruit or berry jam, jam or thick jam. The ideal option is if it has a slight sourness so that the cake does not turn out cloying.

Recipe 1: School shortbread cake according to GOST

Delicious and tender shortbread cake “School” according to a simple proven recipe. Read the step-by-step guide with photos for each cooking step. Learn how to make soft shortcrust pastry and make sugar fudge. How to simply decorate with icing and assemble the cakes. Take advantage of the culinary expert's useful tips and recommendations, prepare and serve a cake from your Soviet school childhood for tea.

In a deep bowl, thoroughly mix 450 grams of premium wheat flour with 8 grams of baking powder. Sift the flour through a sieve into another deep bowl.

Cut 250 grams of creamy margarine at room temperature into large pieces; to do this, remove the product from the refrigerator in advance so that it warms up. Place the margarine pieces into a mixer bowl.

Add 8 grams of vanilla sugar, 170 grams of powdered sugar, one pinch of salt to the bowl, beat the mixture for about 5 minutes.

Break 2 small eggs into a mixer bowl and beat for another 5 minutes until smooth.

Without stopping kneading, add one tablespoon of flour mixture to the mixer bowl in portions.

After 3-4 minutes, take the dough out onto a work surface and form it into a ball. The dough should be soft, but not sticky. If the mixture sticks to your hands, add a little more flour. Wrap the dough in cling film and place in the refrigerator for 35-40 minutes to chill.

After the specified time, remove the dough from the refrigerator and remove the film. Roll out a layer 3-4 mm thick directly on a sheet of parchment paper measuring 30x40 cm in accordance with the dimensions of the baking tray.

Place the resulting layer along with the paper on a baking sheet and place in the refrigerator to cool for one hour. While the dough is chilling, prepare the fudge.

Prepare a bowl of very cold water; choose a container of such a size that the bottom of the saucepan or saucepan with fudge is submerged in water.

Pour 70 ml of drinking water (can be hot) into a saucepan, pour 200 grams of fine granulated sugar into the water.

Cook, stirring constantly. Before boiling, all the sugar should dissolve.

Once boiling, cook the syrup (try not to stir) until the temperature reaches 115°C for about 4-5 minutes (use a kitchen thermometer or drop the syrup into cold water. If the drop can be rolled into a soft ball, the syrup is ready).

Add 1/5 teaspoon of citric acid to the syrup (at about 110°C), stir, remove from heat.

Cooking technology

The first thing we will do is sift the flour. This will rid the product of unnecessary inclusions, remove debris, and enrich the bulk ingredient with oxygen. The richness of the sweet baking ingredients adds fluffiness to the finished product. Therefore, be sure to sift the flour before use. Even to make simple pancakes, cooks advise sifting flour to make the dough airy.

Cut margarine into pieces and mix with flour. Having received a homogeneous mass, we form a small hill, make a hole at the top and pour in powder. Then comes a couple of yolks, sour cream and a little salt. You are allowed to add a spoonful of flour and begin to mix the components of the future dessert. For everything to work out, you need to knead the dough with your hands. After receiving the desired workpiece in the form of a tight dough, we send it to the refrigerator to cool a little.

Let's start the cookie production process. Sprinkle the work surface with flour and place small portions of dough. We roll out each piece to a thickness of about 7-9 mm. To make the baked goods not only sweet, but also beautiful, we cut out figures from the dough. The simplest option is round cookies, which can be obtained using a regular cup. Use special pastry molds to give your baked goods an original look. Using a knife, cut strips of different lengths and widths, which will become blanks for shortbread cookies with milk-sugar glaze.

Do you want to please your loved ones with an interesting dessert option? Divide the prepared dough into two parts, and roll out each of them, 8-10 mm thick, and the size of your oven tray. Bake the preparations, cool slightly. Soak each cake with jam or preserves and glue them together. This will create a shortbread cake with jam, which we will pour with sweet glaze.

Recipe 2: shortbread cake, like in childhood (step by step)

Remember this taste? Shortbread cakes and fragrant apple jam... Such cakes were sold everywhere and were one of my favorite desserts. In our school canteen they cost 22 kopecks. Help yourself!

Beat the softened butter with a mixer. Add salt, sugar, vanillin, then eggs, continuing to beat.

Then add flour, knead soft dough.

Place the dough in the refrigerator for 30 minutes.

Roll out the dough on parchment to about 1 cm thick and place on a baking sheet.

Place in an oven preheated to 200˚C for 12-15 minutes until lightly browned. Don't dry it out!

Cut the cake into 2 parts, trim the edges, spread with apple jam.

Make crumbs from the scraps.

Sprinkle the top of the pie with the prepared crumbs and leave for several hours (this will make it easier to cut). But you can also eat it warm! Very tasty!

What to use as filling

The name itself contains the answer to the question of what was in the school cakes that were sold in any canteen many years ago. But is it possible to compare the quality of Soviet apple jam and the mass that we see on the shelves today? If you have homemade jam, you can, of course, safely use it. The main thing is that it is thick enough. But if you are planning to buy this ingredient, choose it responsibly. Do not take brightly colored fruit and berry masses that are sold by weight. It is not made from the highest quality raw materials.

You can use homemade jam or jam for the filling. Any flavor will do. But before work, it is better to blend the jam with pieces of fruit in a blender until smooth or even grind it using a meat grinder.

In any case, while you are working with the dough, put the jam in the refrigerator - it is more convenient to handle cold.

Recipe 3: Shortcake with chocolate glaze

A simple shortbread can easily turn into a delicate cake if you soak it in syrup and cover it with chocolate icing.

Mix margarine with sugar.

Add eggs, mix again.

Quench the baking soda with vinegar and add to the dough.

Gradually add flour.

Quickly knead a thick dough. Cool it down.

Turn on the oven. Line a baking sheet with parchment and grease with oil. Place the dough on a baking sheet and flatten it into a rectangular layer 1.5 cm thick.

Bake at 180 degrees for 15-20 minutes.

Recipe 4: Fondant Frosted Cake

Tender, crumbly, with jam and crispy fudge... almost according to GOST.

Grind butter with sugar.

Add the egg, zest and beat again.

Sift the flour and baking powder into the butter mixture. Knead the dough.

Place in the refrigerator for 30 minutes.

Preheat the oven to 190 degrees. Roll out the dough to a thickness of 0.3-0.5 cm. Prick with a fork to avoid swelling. Bake for 15-17 minutes. The main thing is not to overdry.

Cut the hot cake into two equal parts. Grease one part with jam. Do everything carefully, as the cake is very fragile.

Cover with the second part of the cake. Grease the top with syrup. Leave to cool.

Meanwhile, make lipstick. Mix powdered sugar with lemon juice and hot water. The lipstick should be sticky. If it's too thick, you can add a little more water.

Set aside 1 tbsp. white lipstick in a separate container, add cocoa, mix.

Place white fondant onto the cooled piece and smooth it out. Make patterns using dark lipstick. Leave to harden. If the lipstick is not too liquid, it hardens within 30-40 minutes. Can be placed in the refrigerator for faster hardening.

Cut the finished workpiece into 12 parts. Bon appetit!

Recipe 5, step by step: shortbread cakes with jam

In order to bake shortbread strips with jam, place softened butter along with regular and vanilla sugar in a bowl or food processor bowl.

Cream the butter and sugar in a mixer or food processor on low speed.

Beat the egg with a fork in a separate bowl and gradually add it to the dough, without stopping stirring.

Pour flour sifted with salt and soda into the dough.

Knead the shortbread dough with your hands or using the hook attachment. It should be quite soft and non-sticky.

Roll the shortbread dough for strips with jam into a ball, wrap in cling film and leave in the refrigerator for 1 hour.

Roll out the chilled dough into a rectangular layer 0.5 cm thick.

Carefully roll the dough onto a rolling pin and transfer to a baking sheet lined with parchment. Bake in an oven preheated to 240°C for 8 - 10 minutes until lightly browned. Remove the dough from the oven, cool slightly and cut crosswise into two equal layers. Grease one of the cakes liberally with apple jam, not reaching the edges.

Cover the top of the greased cake with the second cake and carefully trim the edges. Also grease the top cake with jam. Chop the dough scraps with the back of a knife and sprinkle the resulting shortbread crumbs over the pie.

Recipe 6: Shortcake with marshmallow cream

I suggest making very delicate “Pink Flower” cakes. They perfectly combine marshmallow cream and a thin, delicate base made of classic shortcrust pastry. To make the cakes especially tender, the shortbread dough must be rolled out quite thinly - no more than 4-5 mm thick.

It should be remembered that when kneading the dough, it should have minimal contact with the warmth of your hands, then the products from it will come out especially tasty. To knead the dough, I suggest using a food processor, and kneading it very quickly - literally with a few hand movements.

To prepare the dough, combine butter from the refrigerator, flour and sugar in the bowl of a food processor (attachment - metal blade).

Grind everything for 1 minute.

Very quickly collect the formed mass into a lump - with just a few movements of your hands.

Roll out the dough on a floured board to a thickness of 0.4 cm. Use a cookie cutter to cut out flower blanks.

Place the dough pieces into a refractory baking dish.

Bake for 10-12 minutes at 200°C.

Cool the cookies. Using a culinary syringe (star attachment), squeeze marshmallow cream into the center of the workpiece in a mound.

Keep the cakes in the refrigerator until serving.

Comments

Thank you, Tanechka!

I do remember! 22 kopecks, for sure. Excellent execution in the photo, nostalgic. And there was also a similar cake, “Stefania” was called.

There were also 15 of them, a little smaller. And sometimes they sold them with fondant on top)) And “Stefania”, in my opinion, had sponge cakes. It was so long ago. I don't even remember anymore. Need to look for a recipe.

The pies are wonderful!

And happy cooking to you!

Thank you, Svetochka!

Hooray. Happy Anniversary to you and live together in love and health two more times. And the pies are great! I also remember these from the school cafeteria.

Thanks a lot! Twice as much. Well, we'll try

Sweet, cute, simple, and very heartfelt.

Happy anniversary, Oksanochka!

Thank you Lenochka))

Happy Wedding Anniversary! Advice and love. Bitter! Sweet cake just right! Delicious cake, we had it for 28 kopecks and it was called a strip of sand

Thank you!

22 are you talking about pennies?

Excellent pies. I remember these and also loved them very much.

Yes, it's about 2.20 here

Recipe 7: Shortcakes with Buttercream

Shortbread cake of the “Korzinochka” type with butter cream and jam filling.

How to make shortbread cake with cream: grind softened margarine or butter with sugar, eggs, vanillin and slaked soda (I usually slak soda with kefir, but you can use vinegar or citric acid).

Knead soft shortbread dough.

Roll it into a ball, wrap it in cling film and put it in the freezer for 15-20 minutes.

Then roll out into a layer approximately 3-5 mm thick (you can cover the dough with cling film, this makes it easier to roll out).

Use a mold to cut out blanks for baskets; I have them in the shape of a flower.

Place the prepared ingredients into the muffin tins.

Compact carefully. I did this using a regular glass.

Bake shortbread in the oven at 180-200 degrees for 15 minutes. Carefully remove from the mold.

This is the basis we ended up with.

Place a little jam or marmalade in each basket.

Initially I wanted to use a different cream for this recipe. But it didn’t work out for me ((I had to use an old, proven cream recipe.

A win-win option: beat softened butter with powdered sugar with a mixer; add condensed milk; beat until a homogeneous fluffy mass is formed.

Transfer the cream into a pastry bag with a nozzle and pipe it onto the jam baskets.

The top of the shortbread cake can be additionally decorated with sprinkles.

Ingredients

There is more than one technology for making delicious cakes. Consider a universal recipe for shortbread cake with icing. So, you will need:

300 g flour;
200 g margarine;
chicken eggs in the amount of three pieces;
100 g powdered sugar;
a couple of tablespoons of sour cream;
half a glass of ground walnut kernels;
three tablespoons of sugar;
vanillin.

To make a delicious dessert, the ingredients must be of impeccable quality. Then the baked goods will turn out exactly the way you tasted them 30 years ago.