This cake is a very successful improvisation on the theme of “cooking from what is in the refrigerator.” There is nothing new in the recipe - the cakes are made from chocolate shortcrust pastry, sour cream, the glaze is also extremely simple - sour cream, cocoa and sugar. But the result was a very tasty cake, easy to prepare and relatively inexpensive.
Products for crusts
1.5 cups flour
150 grams margarine
5 tablespoons cocoa
One yolk
Partial glass of sugar
Teaspoon baking powder
Vanilla sugar packet
A pinch of salt
Tablespoon sour cream (or water)
This quantity of products makes three cake layers for a mold with a diameter of 23 cm.
Products for cream
Thick fat sour cream – 500 – 600 grams
Partial glass of sugar
Three tablespoons of cocoa
Vanilla sugar
Glaze Products
4 tablespoons each cocoa and sugar
5 tablespoons sour cream
Vanilla sugar
Preparing the cakes
The dough is made according to the same principle as regular shortcrust pastry.
Put the margarine in the freezer, when it hardens well, grate it. Sift the flour. Mix margarine with egg, sugar, cocoa (sift it), vanilla and salt. Mix into a homogeneous mass. Mix the sifted flour with baking powder and mix with the kneaded mass. Quickly knead the dough. You don’t need to knead it for a long time so that the dough doesn’t get too long. Divide into three equal parts, put each in a separate plastic bag and put in the refrigerator for an hour.
Before starting baking, preheat the oven to 200 degrees. Take out one piece of dough, roll it into a thin crust on parchment to the size of the pan, transfer it along with the parchment to a baking sheet and put it in the oven. Bake for 10 minutes. Immediately cut the hot cake with a knife into a circle shape and remove from the parchment. Work like this with every piece. To prevent the dough from sticking to the rolling pin, it is better to roll it out through cling film.
Preparing the cream
Mix sugar, cocoa and vanillin. Beat the sour cream with a mixer and add the mixture little by little. The cream will be ready when everything is well beaten to a fluffy creamy mass.
Assembling the cake
Grind the scraps from the cakes into crumbs in a meat grinder. Grease the cakes with cream, sprinkle the sides with sand crumbs, and pour the glaze on the top. That's it, the cake is ready!
It gets soaked very quickly; if you get three layers, then the cake just needs to stand in the warmth for an hour and then in the refrigerator for two hours.
Preparing the glaze. Mix all ingredients and heat over low heat, stirring constantly. Bring to a boil (but do not boil!) and reduce slightly. When the glaze thickens slightly, it is ready. By this time you should already have your cake assembled.
A properly baked multi-layer shortbread cake is very tender, crumbly and tasty, and when combined with chocolate cream, it is a real treat for those with a sweet tooth of any age.
During the cooking process, you need to pay attention to two very important points to achieve a good result: kneading the dough (should be as fast as possible) and rolling out the cakes (their thickness should not exceed two to three millimeters). From the given amount of products you will get a cake weighing about 1.2-1.3 kg.
How to make a multi-layer shortbread cake with chocolate cream at home?
Ingredients for shortcrust pastry:
- 240 g butter (margarine);
- 1 egg;
- 160 g powdered sugar;
- 440 g flour;
- vanillin or vanilla sugar;
- 1 tsp baking powder.
Ingredients for cream:
- 200 g butter;
- 3 tbsp. quality cocoa powder;
- 1 can (380 g) boiled condensed milk.
Ingredients for chocolate icing:
- 3 tbsp. sour cream;
- 3 tbsp. granulated sugar;
- 3 tbsp. cocoa powder;
- 1-2 tbsp. refined vegetable oil;
- a little milk to give the glaze the desired consistency.
Cooking method with step by step photos
- The dough will require softened butter, so you need to take it out of the refrigerator in advance and leave it at room temperature for a while. You can start preparing the dough if the butter has become so soft that when you lightly press it with your finger, a dimple remains.
- Lightly beat the butter with a mixer and add powdered sugar and egg. It is important to use powdered sugar and not granulated sugar, since grains of sugar will not completely dissolve in the butter, which means the dough will be uneven.
- Beat everything together until creamy.
- Then add sifted flour mixed with baking powder and vanilla.
- Quickly knead the dough, first with a spoon, and then collect the mass into a single whole with your hands. There is no need to add any additional flour or liquid, even if it seems necessary.
- After a couple of minutes, the dough will safely gather into a large lump, which must be divided into five equal parts, according to the number of future cakes. Give each part a round shape, slightly flatten it, wrap it in cling film and put it in the refrigerator until baking, for at least 30 minutes.
- Even after cooling, the dough remains quite sticky, so you need to roll it out between two layers of cling film. This way the dough rolls out very easily and quickly. The thickness of the cake blank should not be more than three millimeters.
- You can cut the cakes from the dough using a baking dish with a diameter of 20 cm.
- Place the cut out circle in a pan lined with parchment, pierce it often with a fork and bake until golden brown at 175°. This will take 8 to 10 minutes.
- You can do without a mold: roll out the dough directly on parchment paper, cut out the cakes and transfer them onto a baking sheet in the oven on the same paper. Ready-made cakes are very fragile immediately after baking, so they must be handled with care.
- Prepare cream for coating the cakes. Beat softened butter with cocoa powder, add boiled condensed milk and, if desired, a little cognac.
- Spread the cakes evenly, lightly pressing them together with your hands. In order not to stain the cake stand with cream, you need to cover it with cling film, and the edges of the film should extend slightly under the bottom cake.
- Prepare chocolate glaze. To do this, mix the required amount of sour cream, cocoa powder and sugar in a thick-bottomed bowl and bring to a boil over low heat.
- Add vegetable oil to make the glaze more flexible and shiny. Finally, pour in a little milk (2-3 tbsp) and bring to a boil again. The amount of milk should be such that the glaze flows easily onto the cake.
- Cool the glaze slightly, pour it onto the cake and spread it over the surface and sides. Place some of the glaze in a small plastic bag with a corner cut off and decorate the cake with a grid or any pattern. You can do this with melted chocolate, dark or white. When you have finished decorating, carefully remove the cling film covering the stand. It is better not to serve the cake immediately, but to put it in the refrigerator for several hours to soak. The delicious shortbread cake is ready, enjoy your tea!
Watch all the intricacies of preparing this wonderful dish in my short video!
Chocolate shortbread ==
Mix dry ingredients. Add baking powder and cocoa to the flour. Use a little less flour, since everyone’s flour is different and you may need less or more. Mix the dry mixture.
Three butter on a coarse grater. Add sugar, two egg yolks, and sour cream to it. Mix everything.
Add the dry mixture here in 2 approaches. Knead the dough. If the dough is not thick enough, then add more flour, and if it is very dry, crumbles and does not form a lump, add sour cream. The dough should be soft, plastic and homogeneous.
Roll the finished dough into a ball, place in cling film and place in the refrigerator for at least 1 hour.
After 1 hour, remove the dough from the refrigerator and cut it into 6 pieces.
Roll out each piece of dough on parchment or Teflon paper. Using a pastry ring or lid, cut out a circle with a diameter of 21 cm from the dough. Remove the scraps.
Place the paper with the dough on a baking sheet and place in a preheated oven at 180 degrees. Bake for approximately 8-10 minutes. I made 7 cakes, the seventh was made from scraps of dough.
Immediately remove the baked hot cakes from the paper and place them on a flat surface. Let them cool.
Sour cream ==
About 12 hours before you start assembling the cake, you need to weigh out the sour cream. To do this, fold the gauze into 4 layers and pour sour cream into it. We tie the gauze and hang it in a cool place or in the refrigerator for approximately 10-12 hours.
This cream can be made faster by using a thickener for cream or sour cream.
We take thick sour cream, add sugar, vanilla sugar and cocoa to it.
Mix the cream first with a spoon and then with a mixer so that the cocoa does not scatter.
Assembling the cake. I assemble the cake in a pastry ring, which is wrapped in cling film.
This cake can be assembled without a ring.
The cake layers in this cake do not need to be soaked in anything; they will have enough moisture from the sour cream.
Cover the assembled cake with cling film and place it in the refrigerator for 6-8 hours.
Protein custard ==
Pour water into a saucepan, add sugar and add a pinch of citric acid.
Place the syrup on medium heat. When the temperature of the syrup reaches approximately 105 degrees, pour the whites into the mixer bowl and begin to beat them. After about half a minute, when the protein structure has collapsed, add vanilla sugar and continue beating at maximum speed.
As soon as the whites are whipped to a dense, stable foam, turn off the mixer and wait until the syrup heats up to 120 degrees.
The syrup has warmed up. Turn on the mixer at low speed and pour the hot syrup into the whipped egg whites in a thin stream. Increase the speed to maximum and beat the cream for another 10-15 minutes.
Decorate the cake with protein custard.
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