Shortbread cake layers: 14 best recipes in the oven, slow cooker, in a frying pan, detailed tips

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.

Classic shortbread

Probably every housewife has her own proven recipe for shortbread cakes. But if you are not yet familiar with baking with them, in our article we will tell you about all the secrets of making them.

Everything it takes

Mix first 5 ingredients together.
Add butter pieces there.
Rub with your hands until it forms buttery crumbs.
Stir in egg mixture.
Knead the dough and chill it for a couple of hours.
After time has passed, cut the dough into 8 pieces.
Roll out each piece of dough into a not very thin crust.
Bake the cakes for about 10-12 minutes until a yellowish tint appears.

With cherry

Cooking time: 60-80 minutes
Number of servings: 10 persons
Calorie content of the dish: 6540 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: easy

Everyone recognizes the cherry aroma as soon as they hear it. This rich, sweet, alluring smell will make even a well-fed person swallow saliva. This is probably why the recipe for cherry pie made from shortcrust pastry is recognized as one of the most famous. How to make this amazing soft cake? You will be surprised how simple and pleasant everything is. Pamper your friends and loved ones with aromatic pastries, just like from a culinary store!

Ingredients:

butter or margarine – 300 g;
salt – ½ tsp;
flour – 500 g;
sugar – 400 g;
vanilla – 1 sachet;
egg – 2 pcs.;
soda – ½ tsp;
sour cream 15% – 100 g;
potato starch – 25 g;
pitted cherries – 300 g.

Cooking method:

Keep margarine or butter at room temperature until soft, or grate frozen on a coarse grater.
Combine it with sugar, vanilla, salt, add slaked soda, sifted flour, knead the mixture.
Place the dough in the mold (it is better to use parchment to make the cake easier to get out and not burn), make a couple of punctures with a fork.
Bake for about 20 minutes in a hot oven.
While the dough is preparing, squeeze the cherries and mix with a small portion of sugar (optional).
Mix sour cream with starch, sugar, beat until creamy.
Place the berries on top of the pie and pour in sour cream. Bake the pie for another 12-15 minutes.

Shortbread without eggs

One of the simplest recipes, requiring a minimum amount of ingredients.

Simple
preparation of shortbread:

Grate the chilled butter or cut it with a knife.
Grate the lemon zest on a fine grater and mix with flour
Add flour to butter and grind into crumbs.
Dissolve sugar and salt in water.
Pour this liquid into the butter-flour mixture.
Knead the dough until elastic for a couple of minutes. The process should be short, as the butter will begin to melt under the heat of your hands.
Chill the dough for about an hour and bake for 7-10 minutes.

Dessert with semolina cream and jam

This easy-to-prepare shortbread cake can be quickly soaked in your favorite berry jam, and for extra tenderness, add an unusual semolina butter custard.

What ingredients will you need?

To prepare shortbread you will need the following products:

2 tbsp. sifted wheat flour;
250 g butter;
2 chicken yolks;
1 raw chicken egg;
1 tbsp. powdered sugar;
0.5 tsp. soda;
1 tsp. lemon juice;
1 tsp. chopped lemon zest;
1 pinch of salt.

To soak the cake, in addition to blackcurrant jam, you will need the following ingredients for the cream:

250 g butter;
750 ml milk;
100 g granulated sugar;
7 tbsp. l. semolina;
1 pinch of vanillin.

Step-by-step cooking process

To prepare this unusual, spectacular dessert you need to follow these simple steps:

It is necessary to grind the powdered sugar with softened butter to obtain a white light mass, slightly increased in volume.
Then you need to drive a whole raw chicken egg and yolks into it, add zest and lemon juice, beat until smooth.
After this, add sifted wheat flour along with soda and a pinch of salt, knead a soft, gentle dough, divide it into 6 parts, wrap in plastic wrap and put in the refrigerator for 1 hour.
Now you can make the cream, for which you need to combine 1 tbsp. cold milk with semolina, stir thoroughly to prevent the appearance of lumps.
The remaining milk needs to be heated together with granulated sugar and vanilla, and then pour in the swollen semolina, stirring, bring to a boil, after which you need to reduce the heat to minimum and cook for about 5 minutes.
After this, you need to roll out the dough between layers of parchment into a thin layer and bake until ready in a well-heated oven, then cool the cakes well on a wire rack.
Then you should beat the butter until light and airy, and, continuing to work with the mixer, add the cooled semolina in small portions.
Now you can start assembling the dessert, for which each cake must be cut to a suitable size using a lid or plate of the required diameter, soaked well with currant jam, and then spread a layer of custard butter cream on top, stacked on top of each other. There is no need to grease the top cake with jam.
Now the entire surface of the cake should be well coated with custard on all sides, and then sprinkled with crumbled cake scraps.

Place the finished product in the refrigerator for at least 10-12 hours.

What can I add?

You can also add aromatic liqueur or cognac to the custard.

Serving rules, decoration

The soaked cake can be served by sprinkling powdered sugar and ground cinnamon on top.

Shortbread with mayonnaise

The shortbread according to this recipe comes out very crumbly and literally melts in your mouth. It is preferable to knead this dough in a food processor.

Let's cook shortcakes

In the bowl of a food processor, beat the sugar-margarine mixture.
Season with salt and add the vanilla-flour combination.
Add the mayonnaise and give the ingredients a chance to mix thoroughly.
Add baking powder in small portions.
Remove the dough from the processor bowl and finish kneading on a floured surface.
Refrigerate 40 minutes.
Carefully roll out the shortbread and bake for about 20 minutes.

Shortbread made from soft dough

According to this recipe, the dough is plastic; it will need to be spread with a knife on a baking sheet or squeezed out of a culinary syringe.

Minimum set
Preparation:

Beat the sugar-butter mixture until fluffy.
Add the yolks .
Beat well again.
Stir flour into dough.
Shortbread cakes are baked immediately after kneading.

Royal cake - general principles of preparation

Recipes for Royal cake are quite varied. They can consist of nut, biscuit, shortbread and honey cakes. Chic cakes with nuts, poppy seeds, fruits and dried fruits can easily be classified as such a dessert. To make a truly royal cake, you don’t have to stay near the stove for a long time, because home-baked cakes can replace store-bought ones or sponge rolls cut into pieces.

The cakes are coated with butter creams with the addition of boiled or regular white condensed milk. Layers of creamy mass are interspersed with fruits, chopped nuts or prunes cut into pieces. It all depends on the recipe and type of cake.

They decorate the cakes at their own discretion, most often using finely chopped nuts and grated chocolate. If fruits are used in the preparation, then they are laid out on the surface of the dessert.

Shortbread shortcakes made from Pathé Brize dough

For snack bars, unsweetened cakes and for products with very sweet filling (for example, “Napoleon”). The shortbread cakes turn out to be a little layered. Therefore, this dough is called “false puff pastry.”

Pathé Brize

Combine flour with salt.
Chop the heavily chilled butter finely with a knife or grate it.
Grind flour and butter until buttery crumbs form.
Collect the resulting mass into a slide and make a shallow depression in it.
Pour vinegar into ice water.
Gradually pour water and vinegar into the well, quickly kneading the dough into a ball.
Place in the refrigerator for a couple of hours.
The rolled out shortcakes are ready for baking.

Pest

Cooking time: 90 minutes
Number of servings: 5 persons
Calorie content of the dish: 4800 kcal
Purpose: for lunch, dinner
Cuisine: Russian
Cooking difficulty: medium

Another popular and old recipe, so to speak, according to GOST, is Pest cake. This is a fragrant delicacy with a sour filling, generously covered with light and airy protein cream. It is best to choose sweet and sour jam, such as cherry, apricot or currant. Naturally, you have the right to decide for yourself which filling you like best.

Ingredients:

jam – 250 g;
powdered sugar – 20 g;
flour – 300 g;
sugar – 320 g;
egg – 4 pcs.;
butter – 160 g;
baking powder ½ tsp;
water – 60 ml;
vanillin – 1 g.

Cooking method:

Beat the butter until lightened, add sugar (110 g).
Add baking powder, 1 egg, flour, knead the dough, put in the refrigerator for 20 minutes.
Cool the whites of the remaining eggs, beat, add 1 tsp. Sahara.
Combine the remaining sugar with water, bring to a thick syrup over low heat, pour it into the whites, continuing to beat them. Add vanillin.
Roll out the cakes, cut out 3-4 squares. Bake for 10-15 minutes.
Coat the finished layers with heated jam.
Use protein cream to decorate the sides and top of the cake. Sprinkle with powdered sugar.

Shortbread with cottage cheese

It is better to prepare the dough for them in a mixer, because then the components will mix better.

The most tender

Cut the cooled butter
Mix all ingredients until a single lump is formed.
Bake the shortbread until you get a pleasant color and aroma.

List of ingredients

Shortbread:

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

Meringue crust:

Egg whites – 5 pieces.
Sugar – 150 grams.
Walnuts – 50 grams.

Cream:

Butter – 400 grams.
Sugar – 300 grams.
Purified water – 100 milliliters.

Shortbread with sour cream

The dough turns out to be very pliable and elastic. When rolling, it does not tear or stick to the rolling pin.

With sour cream

Create the vanilla-sugar mixture.
Combine flour with salt and baking powder.
Add sifted flour to soft butter and grind until crumbs form.
Beat sour cream with yolk.
Collect the butter crumbs into a mound and pour the sour cream-yolk mixture into the middle.
Gently knead the dough, collecting crumbs around the sour cream.
Quickly knead the dough, which will turn out heterogeneous, interspersed with sour cream and butter. Don't worry, this won't affect the taste of the shortbread.
Place in the refrigerator for an hour or two and you are ready to bake.

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.

We recommend: Creamy “Log” made from cookies

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.

We recommend preparing:

Broken Glass Cake Recipe
How to make custard for a cake at home?

Shortbread without butter

Such shortbreads turn out airy, slightly layered and do not dry out for a long time.

With kefir

Add sugar to kefir and stir until it is completely dissolved.
Put soda in kefir.
Break the eggs into the mixture.
Pour in vegetable oil.
Without ceasing to stir, gradually add sifted flour.
Knead the dough a little with your hands until it becomes sticky.
Roll out the cooled cakes.
Let the cakes sit for a while before baking.
Bake for 7-10 minutes.

Shortbread with nuts

Shortbread cakes come out fragrant and crumbly. This dough cannot be kneaded for a long time, and it must also be cooled before baking.

With nuts

Chop the nuts.
soft butter with salt and powdered sugar.
Add the yolks and stir.
Combine flour with chopped nuts.
Add the nut-flour mixture to the sugar-butter mixture.
Knead the dough quickly.
Put it in the cold and you can bake it.

Sand cake “Anthill”

No-bake shortbread cake “Anthill” is not only a quick solution for tea, but also an easy 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!

Shortbread with cocoa

This recipe produces fluffy and airy shortbread cakes with a chocolate flavor.

Great taste

Grind the sugar with the soft milk component.
Add the rest of the ingredients gradually.
Knead a thick dough. However, be careful not to make it too tight.
It is quite difficult to roll out such dough, so you need to place it on a baking sheet or mold using a rubber spatula, and then level it with your palm.
Bake for about half an hour.
The cake should rise when baking. Check its readiness with a toothpick (if it comes out of the dough dry, then it’s time to remove it from the oven).
After you remove the finished cake from the oven, cool it a little and cut it lengthwise into 2 parts.

Useful tips and tricks for making cakes according to royal recipes

Pre-fry the nuts in a dry frying pan or bake them in the oven for a while. After this, they will have a more persistent nutty aroma, which, in turn, will saturate the cake.

Be sure to scald dried fruits and poppy seeds with boiling water and then dry them dry. Excess moisture will make the biscuit dough thinner and the cakes will not rise well.

Grind the poppy seeds with sugar first, then its aroma will be more noticeable in the dough.

To prepare the buttercream, remove the butter from the refrigerator in advance to soften. Add condensed milk to it while whipping gradually, in small portions, then the creamy mass comes out silky. For cakes with buttercream, be sure to give them time to soak.

When preparing a royal recipe cake with dried apricots, pay special attention to this component. Suspiciously inexpensive or too beautiful dried fruits should be avoided; unscrupulous manufacturers use a large number of chemicals to give apricots a beautiful appearance. They may taste really great, but you should absolutely not use them.

For my son’s 16th birthday, I wanted to bake an original cake. Something new, but not radical, because my son is very picky about desserts. At first I wanted to make a sponge cake with meringue, but I remembered that the child does not eat meringue(((So the idea came to bake a sponge-sand cake. Looking ahead, I will say that the cake turned out very tasty. Moderately sweet, with a pleasant sourness. Moderately for my taste soaked in. I hasten to share the recipe with you.

First you need to do the cream. Because it takes a day or more to prepare. I described the preparation of the cream in detail here. I'll tell you briefly. Place the kefir in the freezer overnight. Then we take it out and defrost it. We use the whey for pancakes, and use whatever is left for cream) The second step is to bake the sponge cake. Since the biscuit needs to “ripen”, we make it the day before the expected celebration. Take 4 eggs

Glass of sugar

Beat eggs with sugar until fluffy foam

Pour 2 tbsp into the bottom of the glass. spoons of cocoa. Fill the glass with flour

Sift into egg mixture

Whisk

Add sunflower oil.

Whisking constantly, add 6 tbsp boiling water. spoons

Beat well and add slaked soda

Beat well again. Grease the pan with butter or margarine and sprinkle with breadcrumbs (can be replaced with semolina)

Pour the dough into the mold.

Bake in an oven preheated to 200 degrees until dry. It took me 30-40 minutes

Remove from the mold. This is what the bottom of the biscuit looks like

Leave the biscuit to cool on a wire rack. When the cake has cooled completely. wrap it in cling film and leave it. The next day I defrosted kefir and baked shortbread. For shortbread, take 3 eggs

And a glass of sugar

Beat well

Add salt

And softened margarine

Whisk everything again and add half a teaspoon of soda. Can be replaced with baking powder.

It's time to add flour

Add flour gradually. The dough should be soft and elastic. It took me a little more than 2.5 glasses. If you want the cake to be softer, add even less flour. Then the dough will really stick to your hands.

On baking paper, draw a circle with a simple pencil according to the size of the sponge cakes

Turn over onto the reverse side onto a baking sheet. It turns out that the pencil is looking at the baking sheet and we will spread the dough on the clean side. Divide the dough into two parts

We put one part on paper

Using your hands, stretch the dough along the contour of the circle. The dough is very pliable and it is not difficult to make

Place in an oven preheated to 200-250 degrees. Bake until nicely browned

The cake comes off the paper perfectly. This is what the bottom of the cake looks like

I baked the second cake on the same paper. Let the cakes cool thoroughly. It's time to assemble the cake. Cut the biscuit into two layers

The shortbread cakes turned out to be a little larger, so we trim the edges with a knife. I simply placed the sponge cake on top and trimmed the shortbread around the edges. In addition to the cream, I decided to coat the cake with prunes. For this I used prune jam

and pureed it using an immersion blender

I also decided to soak it in prunes. To do this, I simply diluted the jam with boiled water. I added powdered sugar to the cream to taste. And ready to collect the cake

The bottom cake will be sandy. We make pricks on it with a fork so that it is better soaked. And saturate with a pastry brush

Spread prune puree on top

Place sponge cake on top. press it down a little and soak it

Lubricate with cream

We continue to assemble the cake alternating layers. Our top cake turns out to be the bottom of our sponge cake. because it is the most even and the top of the cake will also be even.

We also soak the last cake layer and grease the top and sides of the cake with cream. if you have any voids on the sides (due to unevenness of the cakes), fill them with scraps of shortcrust pastry (don’t forget to soak them by dipping them in the impregnation)

Mash the shortcrust pastry scraps into crumbs. It's easy to do by hand

Sprinkle the edges with sand crumbs

Place in the refrigerator for soaking. It was night and day for me. decorate to your taste. I used wafer rolls, Oreo cookies, chocolate balls and figurines as decoration. Decorated a couple of hours before serving (so that the waffles and cookies don’t get soggy)

The cake turned out very tasty. If you are a fan of moist cakes, then either soak it better or choose a different recipe for cooking. For me, this cake was just right. Everyone was happy. This is what the cake looks like in cross section

Who wants a piece? Help yourself

Have a nice tea party everyone and don’t be afraid to experiment! The whole cake cost about 250 rubles

Cooking time:
PT03H00M 3 hours.
Approximate cost per serving:
250 rub.
Shortbread cake is a simple and at the same time very tasty dessert that you can use to 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.

Beer shortbread

Shortbreads are suitable for baked goods with savory fillings.

Friable

Mix the butter mixture with the egg, sugar and salt.
Pour in the beer and stir well.
Add flour and knead into a not very stiff plastic dough.
Put it in the refrigerator for half an hour.
Shortbread cakes can be baked.

Cream for “Napoleon” from condensed milk

Let's prepare the cream for "Napoleon" from ready-made cake layers. With them you can prepare a cake in literally half an hour.

Ingredients:

two packs of plums. oils;
can of condensed milk.

Preparing the buttercream:

Beat the softened butter with a mixer until the volume changes.
Then gradually add condensed milk one tablespoon at a time. We continue to beat.
We coat each layer with butter cream and place one cake layer on top of the other. Cool in the refrigerator.

This cream can even be a separate dish. It is not necessary to coat the cakes with it. You can serve it with cheesecakes, pancakes, pancakes. We are sure you will really like it!

Shortbread according to Andy Chef's recipe

Insanely tasty and tender shortbread, despite the ease of preparation.

Shortcake in shape

Mix the sugar-flour mixture and baking powder together.
Grind the grated butter with flour until it turns into peas.
In a separate container, whisk the milk with the yolk.
Pour the milk into the butter crumbs.
Knead the dough until smooth.
Divide the dough into three parts and place them in the molds.
Brush the cakes with milk and sprinkle with sugar (this will add crunch to the finished products).
The finished cakes should cool slightly in the pans and then on a wire rack.

Custard

Custard for cake

In contrast to protein creams, custard creams have a completely different purpose. They are almost never used for decoration, unless they are spread on the surface of the cake and sprinkled thickly with sand and butter crumbs, as in Napoleons.

But such creams are an ideal layer for dry shortbread cakes.

Making custard is easy if you follow the directions given in the recipe exactly. To do this, in a small, preferably enameled, saucepan, carefully mix sugar, starch or flour, eggs, then pour in milk and heat.

At the same time, stir almost continuously and make sure that the mixture does not burn. The fire can be turned off when the porridge “puffs.” For one and a half glasses of milk or fresh cream, usually take 4 eggs or 8 yolks, 2 tbsp. spoons of flour and an incomplete glass of sugar.

There are many options to diversify this cream. When the mass is almost ready, you can squeeze out lemon juice, or add a little almonds at the beginning of heating.

Caramel cream is perfect for shortbread cake. To do this, just replace the sugar with caramel. As a result, the long-familiar taste of classic custard will sound new.

And if you use cream instead of regular milk, you get an amazing velvety taste and a fairly dense cream consistency.

Custard recipes often specify that milk can be replaced with water. There is no need to do this, otherwise the taste of the cream will be spoiled.

Shortbread in a frying pan

This recipe is suitable for those who do not have the opportunity to bake cakes in the oven.

Round

Beat sugar with eggs.
Throw slaked soda in there.
Create the butter and flour mixture.
Combine both mixtures.
Roll out the chilled cakes to a thickness of about 5-7 mm.
Bake in a preheated dry frying pan without oil on each side (it takes about 6 minutes to cook each cake).

Recommendations for preparing the cream

Let's look at a few tips to help you achieve the perfect cream:

To make delicious buttercream, you should use high-quality butter.
Moreover, buttercream can be used not only as an impregnation for cakes, but also as a decoration for a cake.
You cannot use grainy cottage cheese to make curd cream. Moreover, choose a product that is low in fat (less than 5%).
After you have bought cottage cheese, try it. Perhaps it has already been sweetened. Then there is no need to add granulated sugar to the curd cream when preparing it.
It is best to use powder rather than sugar as a sweetener so that the cottage cheese does not become liquid.
Chocolate cream can be even richer. Sprinkle the cakes with grated chocolate before frosting them.
Fruits and berries can serve not only as decoration. They can also be used as a natural health supplement.
To get sour cream without any extraneous flavors, as well as the correct consistency, use sour cream with a fat content of more than 30%.
If the sour cream is too liquid, you can hang it in gauze over a bowl for three hours. If the sour cream does not seem thick to you, add starch, thickener or gelatin.
You can also make the cake more colorful. Use food coloring by adding to each of the creams. Frost each layer of the cake with a different color of cream. Surprise your loved ones and friends!
Gel dyes dissolve in the cream much better, and the mass itself is more uniform.

By following these recommendations, you can prepare the cream of the desired condition.

Shortbread in a slow cooker

This kitchen gadget has long become a favorite assistant of many modern housewives and is perfect for making shortbread.

Curvy

Combine flour with baking powder.
Add sour cream and sugar to the butter-flour mixture.
Knead the dough vigorously.
Divide it in half and refrigerate.
Line the multicooker bowl with baking paper.
Place one piece of chilled dough and spread evenly.
Set the “Baking” mode for 25 minutes.
Bake the second cake in the same way.

Creams for ready-made sponge cakes

If the technology for making sponge cakes is more or less clear to us, then what is cream?

In general, shortbread cakes are a flight of fancy. How juicy, tasty, airy, sweet, high-calorie or fatty it turns out depends entirely on you. This is the result of the creativity and imagination of the hostess.

What types of creams are there:

Sour cream.
Oil.
From condensed milk.
With mascarpone.
Curd.
From boiled condensed milk.
Yoghurt.
Chocolate.
With condensed milk and sour cream, etc.

Why shortbread: benefits

Both professional confectioners and inexperienced housewives love to make sweet pastries based on shortbread for many reasons:

They are prepared from accessible and inexpensive products that can be found in any refrigerator.
shortbread cake layers is that they can be baked in advance and stored in a plastic bag. And the day before the special event, make the cream and assemble the cake.
Based on the same cake layers, using variations of creams, you can prepare a variety of cakes that do not taste like each other.
The shortbread dough can be made in advance and stored in the freezer for up to three months.
They perfectly absorb liquid and acquire its aroma and taste. Therefore, they can be sprinkled with a small amount of cognac or brandy or some kind of fruit impregnation.

Delicious aroma

Protein air cream

As the name suggests, such creams are prepared from beaten egg whites, to which granulated sugar or powdered sugar is added in a 1:2 ratio. And at the end literally pour in a few drops of lemon juice. It is not forbidden to use other concentrated aromatic substances.

Raw protein creams are light and delicate, so they are completely unsuitable for layering cakes. They are also not suitable for this purpose because they do not have sufficient juiciness to saturate dry shortbread with moisture.

Therefore, protein cream is used to coat the top and sides of an already assembled cake, as well as to decorate it. Moreover, it combines well with other types of creams.

Below is a video recipe for such a cream:

How to make delicious shortbread?

Shortbread has its own secrets that must be taken into account when preparing the dough:

It is preferable to use powdered sugar instead of sand for tenderness. Sugar crystals do not dissolve well in cold dough, which is why it becomes denser.
Take twice as much flour as butter.
The less flour in the dough, the more loose .
To obtain more crumbly shortbread, some of the flour is sometimes replaced with potato or corn starch. It should be no more than a third of the required amount of flour.
Don't forget to sift the flour before using.
It is advisable to use butter of the best quality and slightly softened, since it is the fat that gives the shortbread its aroma and taste. Good butter makes baked goods tastier. And if there is not enough of it, then you will get a finished product that is too dense. To make the recipe cheaper, you can mix butter with margarine.
The dough ingredients must also be chilled .
The egg white strengthens the dough, but also gives it a little toughness. Therefore, for more crumbly cakes, only yolks are often used.
The dough must be kneaded quickly so that the butter does not melt. The dough is then placed in the refrigerator to allow the fat to harden again. The cakes are placed in the oven chilled.
To avoid overheating the dough when kneading it, you can use a food processor.
If desired, you can add cinnamon, cardamom, chopped nuts or coke shavings to the dough.
To cool, divide it into several balls depending on the number of cakes to be prepared. When you roll out and bake the cakes, remove one ball from the refrigerator at a time. Then the rest of the dough will not heat up.
kitchen appliances that are used in the cooking process.
Roll out the cakes on a floured surface.
If the dough is too sticky, you can make rolling out the cakes easier by placing them between two sheets of parchment. In this case, bake the cakes directly on the paper on which you rolled them out.
Try to roll out thin cakes. The thinner the shortbread in the cake, the tastier it is.

Thin ones are better

Give the shortbread the shape you want while the dough is raw , because shortbread is very fragile when finished.
Always bake shortbread on a baking sheet lined with parchment paper.
There is no need to grease the pan.
The thinner the cake, the higher the baking temperature.
Before baking, do not forget to prick the dough with a fork so that it does not puff up when heated.
It is necessary to remove the finished shortbread from the baking sheet very carefully, as it is very brittle and can easily break.

Based on the recipes we have proposed, you can make very tasty cakes by smearing shortbread cakes:

Condensed milk (either raw or boiled)
Chocolate
Protein cream (whites must be beaten with powdered sugar)
Butter or custard
Cottage cheese
Sour cream

Before layering the shortcakes with cream, it is advisable to grease them with any sweet and sour jam. Once soaked, they will become much softer and tastier. Shortbread cakes must be soaked for at least 8 hours. Take this circumstance into account when preparing a cake for the holiday. We hope our tips will help you master the cooking rules, and you will delight your loved ones with delicious and aromatic pastries.

Crumbly dessert with chocolate buttercream

Shortbread cake, the classic recipe of which can be enriched with various ingredients, goes especially well with various nuts and delicate butter cream, and condensed milk will give it an additional creamy taste.

Shortbread cake, recipe with chocolate buttercream.

Preparation next.

What ingredients will you need?

For this luxurious dessert you need to prepare the components according to the following list:

200 g of high-quality butter margarine or butter;
250-300 g of sifted wheat flour;
80 g brown cane sugar;
1 raw chicken egg;
0.5 tsp. baking soda;
1 pinch of vanillin;
70 g condensed milk;
2 tbsp. l. lemon juice;
2 tbsp. l. cognac;
0.5 tsp. lemon zest;
100 g peeled chopped walnuts;
100 g dark confectionery chocolate;
100 g heavy cream.

Step-by-step cooking process

First, you need to remove all the products from the refrigerator in advance so that they acquire the same temperature:

Now you need to grind granulated sugar and a raw chicken egg to a white homogeneous mass.
Then, gradually kneading, add a little lemon juice and cognac, half of the softened butter, sifted wheat flour with baking soda and vanillin.
The soft pliable dough should be divided into 4-5 parts, rolled into balls and wrapped in film, and then put in the refrigerator.
In the meantime, beat the remaining butter well with lemon juice, chopped zest, cognac and condensed milk until the light fluffy mass increases in volume.
Now you need to roll out the dough into thin layers and bake the shortbread in a preheated oven for 10 minutes, then cool completely on a wire rack.
Then all the cakes must be coated with the prepared aromatic butter cream, sprinkled with chopped walnuts fried in a dry frying pan.
Next, you need to melt the pieces of confectionery chocolate in the microwave, combine with warm cream and mix thoroughly.

Then you can pour the cooled glaze over the surface of the formed cake, put it in the refrigerator for a while, or overnight.

What can I add?

You can additionally prepare a mass of white milk chocolate and decorate the surface of the dessert with different types of glaze, connecting them with thin elegant lines using a wooden toothpick.

Serving rules, decoration

The circumference and sides of the soaked cake can be sprinkled with chopped walnuts or coconut flakes.