And let's cook delicious and simple home cake just like that, for no reason! Let's not choose something tricky, let's take a sand cake recipe that does not require professional skills and gourmet products. Let's cook sand cake With custard, and to make it look presentable and unusual, add cocoa to the cakes and decorate the cake with grated chocolate, berries or fruits. Its taste is so pleasant that no one will pay attention to the simplicity of the ingredients. Cooking will not take much time, especially since how to cook a sand cake with custard will be written in detail.
Ingredients
To make sand cakes for the cake, take:
- flour - 270 g;
- cocoa powder - 30 g;
- sugar - 1 cup;
- sour cream - 0.5 cups;
- cold butter- 100 g;
- soda - 0.5 tsp;
- apple cider vinegar - 1 tbsp. l.
To prepare the custard you will need:
- eggs - 3 large;
- sugar - 1 cup;
- flour - 3 tbsp. l. without a slide;
- milk - 3 cups;
- vanillin - 1 sachet (or a few drops of essence);
- butter - about 70 g;
Decoration:
- dark chocolate (cacao content 60-70%);
- cocktail cherries or any fruit, berries.
How to make shortbread custard cake
We mix all the bulk ingredients in a wide deep bowl: sifted flour, cocoa powder and sugar.
Remove the butter from the refrigerator, it should be very cold. Cut into small pieces directly into a mixture of flour, cocoa and sugar.
Quickly grind into crumbs with your hands. This is done simply: we collect a handful of the mixture, rub it between the palms, pour it into a bowl and collect the next portion. After a minute, you will get the same mixture as in the photo.
Add cold sour cream to the butter crumb. We extinguish the soda with vinegar, wait a minute so that it stops hissing, and pour it into crumbs.
We knead the dough for a homemade sand cake, connecting all the ingredients together, but do not knead it for a long time. The principle of preparation is simple: as soon as a more or less homogeneous lump is obtained, we stop kneading, collect it in a ball and send it to the refrigerator for half an hour. Be sure to cover the dishes or place the dough in a plastic bag.
After half an hour, take out the chilled dough. Cut into six parts (or according to the number of cakes).
Sprinkle the table with flour, take one workpiece to work. First, knead with your hands into a rounded cake. We put it on flour, roll it out to a thickness of 0.5-0.7 cm. We transfer it to a baking sheet (we also sprinkle it with flour). We prick the workpiece over the entire area with a fork or knife.
We put in hot oven preheated to 200 degrees. We bake cakes at an average level of 5-7 minutes. We cut the finished cake to the size of the form: put an inverted plate or lid on the hot billet, circle it with a knife. The scraps will be used to decorate the cake.
Cooking custard for the cake. Mix eggs and sugar. We beat with a whisk.
While whipping, add flavorings: vanilla sugar, vanillin or vanilla essence.
You need to beat well so that a lightish foam appears on top. Add wheat flour.
It is better to cook custard in a saucepan or in a cauldron with a thick bottom. We shift the egg mixture into a cauldron, pour in the milk. We stir.
We put on medium heat and do not move away from the cream, we stir it constantly, otherwise it will burn right away. It is more convenient to stir with a whisk, it will not only mix better, but also break small lumps if they appeared after adding flour. The cream will thicken as it heats up. Cook for 6-7 minutes.
Let the custard cool slightly. Add the butter to the warm one, beat with a spoon (the cream will already become thick, it is hard to beat with a whisk).
After adding oil, the cream will acquire a delicate, velvety structure and a very pleasant creamy taste.
Let's start assembling. This shortbread custard cake recipe does not involve soaking the cake layers, but you can drizzle the cake layers with some kind of liqueur or jam syrup. For the top, we leave the most even, beautiful cake, the rest will go down and into the middle. Lubricate each with custard, distributing an even layer.
Level the top with a pastry spatula, the flat side of a knife or spatula. We also cover the sides with cream.
Decorate the sand cake with custard as you wish. We use all the right ingredients for decoration: chocolate chips, ground cake cuts, cocktail cherries, fresh or frozen fruits and berries.
We send the finished sand cake to the refrigerator to soak with custard or leave it for several hours at room temperature. Cut into slices and serve with fragrant tea or coffee. Well, now you have detailed recipe with a photo of how to make a sand cake with custard, pamper yourself and loved ones delicious desserts. Happy baking and bon appetit!
Hello, friends. Monotonous everyday life, evoking sadness and sadness, easily turns into a solemn and delicious holiday, when, for no reason or reason, a fabulously beautiful and incredibly appetizing sand cake with cream is placed on the table for traditional family tea. A dazzling white miracle deserves only a magical name - "Snow White"!
Of course, bake such a cake from shortcrust pastry for boys on February 23, the hand will not rise, you can get a pug. But girls, if you prepare such a wonderful cake for them on March 8, they will kiss you to death.
And for the boys, perhaps, another cake is no less tasty with the “courageous” name “Rotten Stump”. Friends will talk about him tomorrow, or maybe the day after tomorrow. You understand Defender of the Fatherland Day on the nose.
Well, today let's talk about the recipe for a sand cake with a name that makes you grab a whisk with a spoon and, turning into a gnome cook, work hard to get a sand treasure for your beloved.
The sand cake was not baked by Snow White, the chef's strong male hands. The beauty could not do this, she has no gift to cook cakes.
Sand cake with cream
Ingredients:
- Two glasses of sugar;
- 4 eggs;
- 4 cups flour;
- a tablespoon of sour cream;
- 200 grams of margarine;
- a teaspoon of soda;
- Vinegar;
Traditionally first. Then cream is applied to them. Therefore, I immediately proceed to the preparation of shortcrust pastry for the cake.
Sand dough for cake
With a spoon in a spacious bowl I rub 1 cup of sugar and yolks from 4 eggs.
I put a tablespoon of sour cream in a lush white mass, mix.
I melt a pack of margarine in the microwave.
I pour the margarine into the dough, mix everything together well.
In a teaspoon baking soda put in a few drops table vinegar. The resulting effervescent mixture is sent to the dough and stirred.
To make it cool butter dough, in a bowl with liquid ingredients, pour 3-4 cups of flour in parts.
First with a spoon, and then with my hands, I diligently knead the shortbread dough for the cake.
Baking sand cakes
I spread the dough on a baking sheet, knead it with my fingers into a thin layer over the entire surface.
I place the cake in a hot oven, bake at a temperature of 200 degrees for 10-15 minutes until the top begins to slightly become covered with gilding. It is necessary to ensure that the dough does not brown too much, but turns out to be soft. I cut the baked large cake into 3 equal rectangles. I'm cooling down.
Simple cream cake
Four proteins, previously left aside, are easily and quickly turned into gentle cream.
I beat them together with 1 cup of sugar with a whisk in a thick mass. This is commonly referred to as "sustainable peaks," meaning that if the bowl of whipped egg whites is tilted, they will not run out or lose their shape. Still in the same way.
Sand cake assembly
A little creativity and pleasant excitement will be needed at the final stage. I put the first sand cake on the tray.
I lubricate with a thick layer of snow-white cream.
Then I do the same with two other cakes and cream.
Dry sand cakes are used in many ways - the basis for soufflé cakes, fruit desserts, conventional multilayer cakes soaked in cream, cakes. The dough is unusual - dense, crumbly, dry. Any cream is used according to your desire - custard, chocolate, condensed milk. You will learn how to cook the simplest sand cake in a matter of minutes.
To make a homemade sand cake really tasty, of the right consistency, not too dry and “clogged”, it is important to follow some recommendations:
- The dough turns out to be especially tender and crumbly if only yolks are used 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 flavor and delicate texture.
- The dough is beaten by hand. It is important not to "interrupt" it - it should be soft, smooth, shiny.
- After beating, the dough should rest for at least 1 hour in the cold.
- Cakes, while they are hot, 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 tight - don't let that bother you. After impregnation with cream, they will become softer.
- Impregnate cakes rarely, as they can get wet and spread. However, you can use, as in a biscuit, syrup, juice or aromatic alcohol.
Classic recipe
The standard recipe for making a sand cake will come in handy for all occasions. According to this recipe, you can cook a quick cake for tea or a festive masterpiece. Cooking time - 1 hour 15 minutes.
Ingredients
Dough:
- Oil - 200 grams;
- Flour - 2 ½ cups;
- 2–3 eggs;
- Half a glass of sugar;
- Baking powder (soda + vinegar) - 5-6 grams;
- Vanilla - according to your taste.
Cream:
- Butter - 220 grams;
- Condensed milk - 2/3 banks;
- Jam from raspberries, currants - 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, with kneading the dough and baking the cakes:
- Sift flour. Pour sugar, vanilla and baking powder into it. Add the whisked eggs to this dry part of the dough.
- Chop the soft butter and place on top of the flour.
- Chop all the ingredients with a knife, gradually mixing them until they turn into crumbs. You can grind everything with your hands, only very quickly so that the oil in the dough does not melt.
- Shape into a round, shiny ball, wrap in plastic wrap 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 is baked quickly - 5-10 minutes is enough, depending on the thickness of the dough and the power of the stove.
- The cakes must be leveled (cut off the uneven edge) while they are still hot.
Making 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 oil is taken out of the refrigerator in advance. When it becomes soft, cut it into pieces and transfer to a deep bowl.
- Start whisking a little, adding cooled condensed milk with spoons.
- At the end add cocoa. The consistency of the cream is a smooth mass without lumps. Try to whip the cream for a short time, otherwise the oil in its composition may exfoliate.
Assembly:
- Cakes, when they are completely cool, layer each one separately with jam.
- Then smear them with cream and stack them on top of each other. Trim the sides and lightly press on top with your hands to stick.
- Pour chocolate icing home cooking: mix sugar with cocoa, pour into boiling milk, boil, stirring constantly, at the end put a piece of butter into the mass.
- You can decorate the cake with crumbs from dough scraps, crushed peanuts or walnut, coconut flakes. The decor is attached to the glaze that has not yet cooled down.
On sour cream
This shortbread cake recipe can be classified as a holiday dessert. It uses a rich component composition: sour cream is added to the dough, two types of creams are used - protein and custard - and real chocolate. Sand cake in this design will become a real center of the 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 of flour;
- Extract - vanilla, rum or other.
Protein cream:
- Half a glass of powdered sugar;
- 1 protein from a large egg.
You will also need 70 grams of pure chocolate for decoration.
Cooking process:
- Sift the flour into a wide bowl or immediately on the table in a slide.
- Cut butter into it, you can not even too soft.
- Quickly grind the butter with flour to crumbs with your hands.
- Dilute soda with vinegar and pour into the dough.
- Add sour cream.
- Without using a mixer, quickly mix the ingredients with your hands to the state of a soft shiny ball. Wrap the ball in cling film and put it in the fridge for an hour.
- Then take out the ball, divide it 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. Whisk 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 mass regularly. The consistency is like a thick jelly.
- Cool, also stirring, add oil and beat with a mixer.
Protein cream:
- Beat the remaining one protein with a mixer. You should get a stable mass.
- Add powdered sugar and manually combine with protein foam.
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, trim them.
- Grate the chocolate and sprinkle over the sides and top of the cake.
- Transfer the protein cream to the cornet, put on a narrow nozzle, squeeze the sides or flowers from the cream along the top.
- Put the product in the refrigerator for 10 hours.
Fruit
Sand cake filled with fruit and covered with a layer of jelly is a very sophisticated dessert that can be prepared in any season. As a filling, in addition to fruits, you can use cream, sour cream filling, soufflé. There is very little shortcrust pastry used in it - only a thin “substrate” with sides in the form of a bowl for filling is made from it. 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;
- Vanilla;
- 40 grams of butter.
Decoration:
- Fruits (orange, kiwi, strawberries) - only about 200 grams;
- 30 grams of gelatin;
- 100 milliliters of water;
- Powdered sugar for sweetening the jelly - optional.
Cooking process
Substitute shortcrust pastry:
- Let the butter soften, chop it into pieces.
- Sift the flour on top of the butter and chop the mass with a knife to crumbs.
- Break an egg into seven and add sugar.
- Stir first with a spoon and then very quickly with your hands.
- Form a tight ball, wrap with cling film and refrigerate for a while.
- Take it out, roll it into one layer, put it in a mold so that you get the bottom and sides.
- Put 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 on steam bath constantly stirring 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.
- Whisk the yolk into foam. Combine all 3 masses: protein foam, boiled yolk mixture and cooled gelatin, beat.
- Pour into a cake basket and refrigerate.
Assembly:
- When the cream freezes a little, cover it arbitrarily with fruit slices.
- Soak the remaining 15 grams of gelatin in water, let it swell. Melt, add powdered sugar to taste.
- Pour over fruit and refrigerate to set.
We advise you to prepare:
This recipe is especially for those who think that a sand cake at home is difficult and almost impossible. In fact, everything is quite the opposite: it is fast and easy, simple and interesting. Yes, yes, I have such a shortbread cake recipe that will not cause you absolutely no difficulties.
I will tell you even more: if you have children, they will be happy to take part in the process: those who are younger can knead the dough, and the older ones can roll out the cakes and send them to the oven. And since this is a recipe for a sand cake with custard, the elders will prepare this very cream, and the younger ones will smear the cakes.
As you can see, you don’t even have to do anything special: just follow the preparation of a wonderful homemade sand cake. It really turns out wonderful: moderately sweet, light, not cloying at all, not only beautiful, but also very tasty. Interesting? Then let's tell you how to cook shortbread cake with custard in all details.
Ingredients:
Dough:
- 250 g sour cream;
- 180 g of sugar;
- 1 tablespoon of vegetable oil;
- 430 - 450 g flour;
- 1 teaspoon of soda;
- 1 teaspoon apple cider vinegar.
Cream:
- 375 ml of milk;
- 3 yolks;
- 150 g of sugar;
- 1.5 tablespoons of flour (with a large slide);
- 180 g butter.
Glaze:
- 3 teaspoons of cocoa powder;
- 3 teaspoons of powdered sugar;
- 50 g butter.
How to make shortbread custard cake:
Mix sour cream with sugar and vegetable oil.
Add slaked soda.
Gradually add flour, all the while kneading the dough.
The dough should not be sticky, soft enough, but such that it can be rolled out.
Divide the dough into 10 equal pieces. Roll out each piece on a lightly floured surface into a circle with a diameter of 20 cm.
We prick the circles of dough with a fork and transfer to a baking sheet lined with a silicone mat (or parchment). Bake in an oven preheated to 180 degrees C for about 5 minutes, until lightly browned on the bottom. Finished cakes cool down.
Cooking custard for sand cake. In a saucepan in which we will cook the cream, we combine the yolks ( room temperature), sugar and flour. Mix thoroughly.
About a third of a glass of milk is heated to a warm state (30-35 degrees) and added to a mixture of sugar, flour and yolks, mixing thoroughly so that there are no lumps. Bring the remaining milk to a boil and in a thin stream, whisking all the time, add to the prepared milk-flour mixture. We work with a mixer (or a whisk) intensively so that the mixture is homogeneous, smooth.
We put the pan on a small fire and stir continuously until thickened (this takes about 4-5 minutes). Remove the pan from the heat, put a cling film on the surface of the cream and set the cream to cool to a slightly warm state (so that the butter does not melt on contact). You can speed up the cooling process by placing the saucepan of cream in a bowl of cold water.
Softened butter (but not melted!) Mix lightly with a mixer. We introduce 1-2 tablespoons of custard into the oil, whisking all the time.
Set aside the finished cream for 10 minutes, until completely cooled.
We smear the cakes and sides of the cake with cream. The top crust of the shortcrust pastry cake can either be covered with cream or left free and then poured with chocolate icing. This time I chose the latter option.
Here, whoever likes it. Personally, I like to use regular jam or jam instead of cream. Then the shortbread dough is soaked and becomes softer and not so dry. You can also alternate jam and butter cream whipping cream with sugar or powdered sugar.
Another a good option — chocolate cream . To prepare it, you need condensed milk, chocolate and butter. 100 grams of butter is heated in a water bath, mixed with 150 grams of condensed milk until smooth. 150 grams of dark chocolate is also heated in a bath and mixed in the resulting cream. The arrogance is allowed to cool and applied to the cakes.
Previously, a cake was sold Schoolquot ;. This is a pure shortbread dough, smeared in the middle and on top with ordinary jam, sprinkled with crumbs on top. Very tasty cake. This is an example of how you can lubricate sand cakes. Just for shortcrust pastry, I don’t like creams that impregnate cakes, I like their friability. Therefore, I make curd-berry cream: I blend cottage cheese with berries (you can add a spoonful of sour cream), which have sourness. shortcrust pastry greasy, and the sourness of the cream neutralizes the fat content.
For a sand cake, custard is very suitable. It will make the cakes softer and more tender, while the sand cake itself is dry. With custard it will be just right. In addition, there are no-bake cakes that are made with shortbread cookies. They are often soaked in sour cream, for sand cake sour cream will also come in handy. Cream of condensed milk and butter will also perfectly soak shortbread cakes. Each of these creams can not only soak the cakes, which are dry in themselves, but also coat the outside evenly. And sprinkle with crumbs and nuts, decorate with strawberries and other berries. A layer of curd soufflé or berry jelly between the cakes, combined with curd cream will also make the cake delicious, that is, you can try to combine for one cake different types cream.
This is not too sweet and moderately high-calorie cake, decorated on the outside with protein cream and chopped chocolate chips. In your own way, if you wish, you can decorate with mastic.
The cake is not difficult to make. It is necessary to bake the cakes, prepare the cream and let stand for some time to cool and soak for 12 hours.
We take products:
two glasses of flour
butter - 100 grams,
sugar - two thirds of a glass,
thicker sour cream - half a glass,
small pinch of salt
baking soda, half a teaspoon
Table - 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 tablespoons with a slide,
butter - 70 grams.
Protein cream:
egg white (pre-cool thoroughly) one piece,
powdered sugar (fine sugar) - half a glass.
To decorate the cake chocolate - 50 grams.
According to this recipe, about six pieces of cakes come out, 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 small, and not large either.
Further kneading the dough is not necessary, it is hard from this. It is necessary to mix all the products at once with a spoon in order to combine the components together, roll the dough into a lump, wrap it in cling film without interfering, leave it in the refrigerator, let it be loose and unevenly mixed, lie down for 30 minutes.
If you don’t bake cookies, but continue to make a cake, then put 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 a temperature of 180? C, leave light without browning. The cakes are baked quickly, then remove from the oven and cover with a plate evenly around the perimeter, cut evenly.
Let it all cakes stay separately, do custard.
If you decorate outside protein cream, then from all three eggs we divide one of them into proteins and yolks, the yolk will be needed for custard, and the protein should be put in the refrigerator to decorate later with protein cream. If it is decided not to decorate the cake with protein cream, then all three whole eggs are needed for custard.
Beat the eggs vigorously with a mixer until foamy. Pour milk into the eggs - 100 ml of normal temperature ( thick cream do not need to do). Next, sift the flour to the egg-milk mass and again beat with a mixer evenly without lumps. After that, gradually pour in the rest of the milk, without stopping whisking or stirring by hand.
After that, put the custard to heat over low heat, stirring while heating, so as not to stick, let it thicken. Then set aside, let cool to room temperature, add softened butter, stir to dissolve the butter.
After the cream is ready, collect cake.
On the bottom cake we put a decent layer of cream no thinner than the cake itself, on top of another cake, pressing a little and so on with all the cakes. We put it on the pan, turning it over, so that it is easy to spread the cream evenly on the outside from all sides. From the sides, sprinkle with chopped scraps from ready-made shortcakes, sprinkle with grated chocolate on top.
Next, decorate the outside with a protein cream: take a chilled egg white, beat evenly with powdered sugar until a dense, stable foam and hard peaks. Next, from the confectionery syringe, decorate the outside of the cake as you wish.
After that, put the cake in the refrigerator for at least 10 - 12 hours, preferably at night and for a day.
After that, you can get the cake, let it warm up a little before serving. Cut it up and you can eat.
The cake is incredibly soft and delicious.
Bon Appetit!
It seems to me that custard is best suited for shortbread cake. Or some fruity yoghurt cream. Sand cake is tastier if the cakes are soaked with cream. But if the cakes are pre-soaked with something, then any of your favorite creams will do.
