Shortbread cake

Category: Confectionery
Shortbread cake

Ingredients

For the brew mesh
Flour 50 g
Butter (82%) 25 g
Water 45 g
Eggs (cat.C2 - 2 pcs.) 75 g
Salt pinch
Shortbread cakes
Flour 330 g
Butter (82%) 185 g
Fine sugar / powdered sugar 125 g
Salt pinch
Baking powder 1 tsp
Eggs (cat. C2, small) 1 PC.
Cream Charlotte
Milk 75 g
Egg yolk 1 PC
Sugar 115 g
Butter (82%) 125 g
Cognac / rum 1 tbsp. l.
Vanilla sugar 1 sachet
For the layer
Jam / jam cranberry / lingonberry 150 g

Cooking method

  • The idea is never mine, I just cheated the recipe for implementation in the kitchen and changed the filling.
  • In the legendary book of P. S. Markhel, sand-custard cakes are made with fruit filling; for this, the fruit preparation is boiled with sugar to the required consistency. You can take jam at home. I did it to my taste and it was right. Take jam, preferably sour (black currant, cranberry, lingonberry) and strain it, 150 g you need already strained jam (syrup in tea, berries in cake). If you find a sour jam, the cake will be stronger.
  • All foods should be at room temperature.
  • First you need to make shortbread cakes and send them to freeze.
  • Beat butter with sugar and egg until smooth, add sifted flour mixed with salt, knead the dough. Then the dough must be divided into 3 parts, roll out circles d = 20 cm on parchment, set aside the trimmings, they will be needed for crumb to sprinkle the sides of the cake. Then lightly chop the cakes (all three) with a fork and, together with the scraps, send them to the freezer for 20 minutes.
  • Custard mesh.
  • Boil water with oil, reduce heat to a minimum (just turn off the burner on the electric stove) add flour, stir vigorously so that the flour is well brewed. Cool to about 60 C. Beat eggs until smooth. Put flour brewed in water and oil into the mixer bowl and gradually pouring in eggs, knead a smooth dough.
  • Draw a circle d = 24 cm on the parchment. Put the dough into a bag, in which make a hole d = 1 cm. I used a piping bag and an open star attachment. Draw a grid on the parchment. Keep in mind that when baking, the choux dough increases in volume by a third or a little more.
  • Bake the grid for 7 minutes at 200 C and 10 minutes at 180 C. Look in the oven, they are different for everyone and 10 minutes can be either a little more or a little less. The mesh should turn rosy. Remove the finished semi-finished product from the oven and cover with a towel so that it does not dry out.
  • Preheat the oven again to 200 C and send shortbread cakes with trimmings there for 10 minutes. Don't overcook.
  • Charlotte cream.
  • Remove the oil from the refrigerator about 40 minutes before making the cream. Too warm will "float", too cold will not whip.
  • Strain the yolk with milk, add sugar and simmer over low heat with constant stirring. Cook until the consistency of condensed milk. If suddenly the yolk curls (if everything is done correctly, then this should not happen, but anything happens), it doesn't matter - the finished syrup can be rubbed through a sieve. Cool the prepared syrup to room temperature. Beat the butter until it increases in volume and whitening, add vanilla sugar and then, without stopping whipping, gradually (a little bit, in small portions !!!) add milk-egg-sugar syrup. Beat everything thoroughly, add alcohol at the end of beating.
  • If you want to tie bows and cream frills on the cake, set aside a heaped tablespoon, divide the rest in half. Divide one half in half and add the same part of the jam to the quarter of the cream.
  • Assembly.
  • Fold the cakes in a pile and trim with a knife. Gently "sawing down" movements, otherwise the cakes will crumble. Collect the crumbs in a bowl, crumble the baked scraps of cakes there. Cut the custard to the diameter of the cakes.
  • Spread half of the cream between the first and second cakes. Between the second and third - cream with jam, spread the jam thickly on top. Spread the remaining quarter of the cream over the side of the cake, then sprinkle with sand crumbs. If suddenly there are not enough crumbs - use scraps from the brewing net, finely chop them into crumbs with a knife. Take the custard net, coat the slices with cream and dip in the crumbs, then place the net over the jam crust.
  • In principle, the cake is ready. If you wish, you can glaze over the top of the cake with lipstick. Melt the fondant and draw the fondant threads on the surface of the cake with the edge of the spatula. But in principle, I don't like lipstick, so I deposited how much cream remained in the cells and made a couple of flowers.
  • The cake is very interesting. As for the cakes, I immediately warn you that they are rather "crumb", that is, sand-sand. The cake must be kept in the refrigerator so that the cream hardens and the cakes "grab" them. Done.
  • Slice cake:
  • Shortbread cake

The dish is designed for

kilogram or so

Time for preparing:

all evening!

gawala
How lovely!!
Tumanchik
Super! Thank you!
Trishka
Zmeika, very interesting cake, elegant!
Took away in,!
Zmeika
I am very glad that I liked the idea. It tastes very good. An unusual combination of different dough.
Tyetyort
Zmeika, thanks! An interesting recipe, you must try. And what is the name of the little book?
Nikitosik
ZmeikaWhat an interesting cake, took it to your bookmarks!
gawala
Quote: Tyetyort
And what is the name of the little book?
PS Markhel "Production of cakes and pastries" "1975
Zmeika
Galina, she is!
Shyrshunchik
Zmeika, an interesting cake, I usually make biscuits, I will need to bake like a thread
win-tat
An interesting and unusual combination of cakes in a cake, the recipe was taken away! Zmeika, Thank you !

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