Pate Sablee dough is a classic shortbread dough, very tender, fragile and crumbly. It is most often used to make cookies and sweet tarts.
Sablé can be prepared in several ways. Essentially, there are three methods: first, all the ingredients are taken cold, the butter is rubbed into the flour until very fine crumbs, then sugar and yolk are added, the dough is kneaded by hand (Brise cooking method). The second method is to beat the butter with sugar until fluffy, then add the egg, and then the flour. Those. here the dough is kneaded with a mixer. The third method is to take butter at room temperature and rub it with powdered sugar, flour and yolk with your hands until it reaches a homogeneous paste-like consistency. I don’t know which way is better. I prepared the Sablé dough three different ways at the same time and did not notice any difference in the rolling of the dough or the difference in the finished dough. The dough is equally crumbly and tender. Therefore, choose the method that you like best. If you are making dough for a large number of tarts, it is probably best to use a food processor. If you want to make the dough for only one tart, knead with your hands. If you have cold butter and do not have time to heat it to room temperature, use the Brize method. But remember, no matter how you make the dough, you cannot knead it for too long, otherwise this will lead to excessive development of gluten and the finished dough will not be tender.
The first cooking method was described in detail in the Brise recipe, the second in the Sucré recipe, so below I give an example of preparing the Sablé dough by hand. All ingredients should be at room temperature; add eggs and butter 1 hour before cooking. Use only high quality butter, as its flavor will affect the taste of the finished dough. Do not heat the oil in the microwave or over a fire to warm it slightly. It is important that it does not become liquid, otherwise it will not be possible to beat it.
The dough must be cooled very well before rolling out. On the one hand, this dough is not easy to work with: it tears and crumbles even when raw, heats up very quickly and sticks to the surface on which you rolled it and to the rolling pin. On the other hand, it forgives a lot. If it breaks during the rolling or transferring process, simply push it back together and press lightly. Sablé is often rolled out between 2 layers of parchment paper, this really makes working with the dough easier. If you are planning to make a tart, but find yourself with limited space in the kitchen or don’t have a rolling pin at hand, choose Sablé dough as the base. Firstly, you can spread it over the bottom of the mold with your hands (do this immediately after you prepare the dough, then put the mold with the base in the refrigerator to cool). Secondly, if the dough is well chilled, at least 1 hour in the refrigerator, it can be baked without a load. Of course, it will be a little thicker than a similar dough baked with a weight, but it will not rise like Briese. Also, unlike Brize, it does not “sit down”, i.e. it can be cut flush with the shape.
Sablé dough absorbs moisture slower than all types of dough used for making tarts, so it is advisable to use it with moist fillings.
The recipe below is for 2 tarts with a diameter of 20-22 cm (or for 40 - 55 cookies (depending on the thickness of the dough rolled out) 5 cm in diameter). If you are not going to cook so much at a time, wrap the dough in cling film, first dividing it into parts and forming a disk, and put it in the refrigerator (for a maximum of 7 days) or in the freezer (up to 3 months). Dough from the freezer can be used by keeping it in the refrigerator for several hours.
Ingredients:
For 2 tarts with a diameter of 20-22 cm or 40-55 cookies with a diameter of 5 cm
150 grams butter, room temperature
90 grams (3/4 cup or 180 ml) caster sugar
1/4 teaspoon salt
250 grams (2 1/3 cups or 570 ml) cake flour (or all-purpose flour)
Preparation:
Prepare everything you need. Measure out your ingredients, make sure they are all at room temperature, and clear the surface you will be working on. Sift the flour, icing sugar and salt onto a work surface. Make a well in the center and place pieces of softened butter and yolks into it. 
Begin to gently mix the butter with the yolks, gradually adding flour. When the mixture begins to come together but is not quite smooth, make a few movements with the heel of your hand, rubbing the dough on the table and bringing it back together. If the dough seems too dry, add 1 tablespoon of cold water, milk or cream. Don't over mix. 
Divide the dough into the required number of parts (even if you plan to make cookies, divide the dough into 2 parts, it will be easier to work with), form each part into a ball, slightly flatten it and wrap in cling film.
Place the dough in the refrigerator for at least 1 hour, preferably 2-3 hours. After this, it is ready for rolling out and further use.
The dough can be stored in the refrigerator for up to 7 days and in the freezer for up to 3 months.
Difficulty - 2 out of 5, effectiveness - 100 out of 100! The confectionery trend of 2018 can rightfully be called a cake (and according to some confectioners, a tart) in the form of a number, letter or symbol (for example, a heart). It is believed that the ideological inspirer of this dessert was the Israeli confectioner Adi Klinghofer.
The main distinguishing features of such a cake are its clarity of shape, a harmonious combination of conciseness and festivity. The design of the dessert is extremely simple: two cake layers (this is for the classic version, but there are already photos of this dessert with three cake layers on the Internet), and cream piped through a pastry bag using a “Tube” nozzle. The cream serves as a layer between the cakes and also decorates the top layer. You can also place confiture between the drops of cream to add another note of flavor. The design can be anything: everything is limited only by the imagination and capabilities of the pastry chef. For decoration, both fresh and mastic or waffle flowers, confectionery topping, berries and pieces of fruit are suitable - in general, whatever your heart desires!
It is very important that the dough is soft enough, but at the same time holds its shape well and does not crumble. The cream is also important: it should saturate the cakes well and at the same time not “float” and retain the decor. You can use buttercream, cream cheese or whipped ganache.
How to cut such even numbers?
To make it even easier for you to work on such a cake, we have prepared for you templates in the form of a heart and numbers, which you can download absolutely free here: , , , , , .
All stencils are optimized for printing on A4 format. All you have to do is print them out, cut them out of a sheet of paper, attach them to the rolled out layer of dough and carefully cut out the cake according to the template.
If you want an even simpler option, choose ready-made reusable stencils.
Now let's move on to the number cake recipes!
Recipe with gingerbread dough
Ingredients for the crust:
- 190 g flour
- 80 g sugar
- 50 g butter
- 1 egg
- 40 g honey
- ½ tsp. soda
- a pinch of salt
Preparing the cakes:
Mix sugar, egg, honey, salt in a saucepan. Stir until smooth. Add oil. Place the saucepan over medium heat. Stirring constantly, bring the mixture to a boil. Remove from heat and add baking soda, stir. The mass should increase in volume. Wait until the mixture cools to room temperature. After this, add half the sifted flour and mix until smooth. Place the other half of the flour on your work surface. Knead the dough with your hands. Wrap it in a bag and put it in the refrigerator for 2 hours (or overnight).
After the dough has cooled, divide it into 2 parts and roll it into a layer 3-4 mm thick. Dust the dough with flour, place a stencil on top and cut out the desired number. Remove the stencil and remove excess dough. Prick the dough with a fork to prevent the dough from bubbling during baking. Bake the cake on a Teflon mat in an oven preheated to 170°C until lightly browned. Leave the cake to cool (first on the mat, then transfer to a wire rack).
Ingredients for cream:
- 200 g cream 33%
- 300 g cream cheese
Preparation of cream:
Bring the cream to a boil, but do not boil. Pour hot cream over the chocolate, mix well and puree with a blender. Cover the ganache tightly with cling film and refrigerate for 8 hours (or overnight). After this time, beat the cheese with a mixer until smooth and soft. Pour in the cold ganache and beat at high speed. Transfer the cream into a pastry bag fitted with a tube tip.
Ingredients for raspberry jam:
- 100 g raspberry puree
- 1 tbsp. Sahara
- 1 tsp corn starch
Preparing confiture:
Mix sugar with starch and combine with cold puree. Stir until smooth. Place the bowl over medium heat. Stirring constantly, boil for 1-2 minutes. Allow the confiture to cool, then transfer it to a pastry bag.
Cake assembly:
Place the cream in “drops” or “domes” on the first cake layer. Place confiture between the cream. Carefully cover with the second cake layer and pipe cream onto it. Decorate to your liking with flowers, meringue, marshmallows, etc.
Recipe with almond dough
Ingredients for the cakes (1 option):
- 230 g butter
- 300 g wheat flour
- 1 egg
- 1 yolk
- a pinch of salt
Ingredients for cream:
- 400 g curd cheese
- 250-350 g (400 g possible) cream 33%
- 170-220 g powdered sugar to taste
Preparing the cakes:
Chop the cold butter into pieces using a knife. Add sifted powdered sugar, salt, almond and regular flour to a container with butter. It is better to sift all dry ingredients before adding to the shortbread dough. Chop the dough with a knife until crumbs are obtained (or with your hands). Add the egg and yolk to the thoroughly kneaded and chopped dough. Quickly knead into an elastic dough.
Divide the finished Sablé shortbread dough into 4 parts, roll out (after rolling, the dough can be put in the freezer for 5 minutes) and cut out numbers on parchment or on a silicone mat using a stencil. Bake in an oven preheated to 170°C for 10-15 minutes.
Preparation of cream:
Combine all ingredients (do not add all the cream to control the desired consistency of the cream). Beat with a mixer for 2-3 minutes. Place the cream in a pastry bag with a “Tube” nozzle 8-12 mm in diameter.
Cake assembly:
Pipe the cream onto the surface of the number. Cover with the second cake layer. Pipe the cream again. You can add berries and fruits to each layer.
If you don’t have almond flour, you can try the second cake recipe.
Ingredients for the cakes (option 2):
- 190 g butter
- 230 g sugar
- 400 g wheat flour
- 2 eggs
- 70 g sour cream
- 1 tsp baking powder
Mix softened butter with sugar. Add eggs to the butter-sugar mixture and thoroughly knead the shortcrust pastry base. Pour sour cream into the dough. Add sifted flour to the shortbread dough, kneading it thoroughly after each portion. The finished shortbread dough should be elastic and not stick to your hands.
Next we proceed as in the first option.
Shortcrust pastry recipe
Ingredients for sablé shortcrust pastry:
- 280 g flour
- 5 g salt
- 100 g butter
- 1 egg
- 1 yolk
Preparing the cakes:
Sift dry ingredients. In a mixer using the paddle attachment, beat the butter and powdered sugar. Add egg, mix. Add the yolk and mix. Add flour, knead the dough. Divide it into 2 parts, wrap it in film and put it in the refrigerator for at least 1 hour (overnight is possible). Then roll out the dough to a thickness of about 3 mm. Dust with flour, place a stencil on top and cut out the desired letter (you need to make 2 versions of each character). Place the preparations in the freezer for 10 minutes. After this, bake in an oven preheated to 175°C until golden brown.
Ingredients for Diplomat cream:
- 320 ml milk
- 90 g sugar
- 30 g butter
- 50 g corn starch
- 2 eggs
- 300 g cream 33%
- 50 g water
Cooking time: 20 minutes
Number of servings: 2 circles with a diameter of 18 cm
How to make Sablé shortcrust pastry, step-by-step recipe with photos:
Step 1. Chop the cooled (preferably in the freezer) butter into pieces using a knife.
Choose oil with at least 82.5% fat content and work in a cool room or with open windows. Shortbread dough should not melt while working with it.
Step 2. Add sifted powdered sugar, salt, almond and regular flour to the container with butter.
It is better to sift all dry ingredients before adding to the shortbread dough. This will remove lumps of sugar and flour, making the dough homogeneous and preventing it from tearing when rolling.
You can make your own almond flour by thoroughly drying, peeling the nuts and grinding them into powder, or you can purchase it at a confectionery store. If you couldn’t find almond flour, don’t try to replace it with regular flour, they have different properties, it’s better to prepare the classic shortcrust pastry according to the recipe.
Step 3. Use a knife to chop the dough until crumbly. If the butter begins to melt, place the container with shortcrust pastry in the refrigerator for 10-20 minutes.
Step 4. Add 35 g to the thoroughly kneaded and chopped dough. eggs.
One egg without shell weighs on average 55 grams. In order to measure the 35 grams needed for the recipe, pour the eggs into a container, stir it with a fork and use a kitchen scale to measure the required amount. Here, just like in the recipe, you can’t go anywhere without scales.
Step 5. Roll out the finished Sablé shortcrust pastry between two layers of baking parchment and use it to make Tarte Tatin, or any other of your culinary fantasies!
Sablé shortcrust pastry can be stored in an airtight freezer container for no more than 1 month.
Shortbread – because it’s crumbly. The dough comes from Scotland, can you imagine? Classic shortbread dough consists of flour, butter and sugar, sometimes with the addition of water or yolk. But you’ve probably heard about the cottage cheese in the composition and the absence of sugar... Now, let’s sort everything out! So, the basic, classic shortcrust pastry consists, as we have already said, of flour, sugar, butter and water in the classic proportion of 3-2-1, 3 parts flour, 2 parts butter, 1 part sugar, plus water according to the eye and a pinch of salt .
The main types differing in composition:
- pate brisee- sugarless. Used mainly for savory pies and tarts.
- sucree– sweet, even very sweet and fatty. Very fragile to work with due to the large amount of sugar. By the way, read more about the effect of sugar on dough here.
- saber- something in between, the most classic shortcrust pastry.
Here are the methods for mixing ingredients that affect the texture and taste of the dough:
- chopped– cold butter is chopped together with flour to fine crumbs of different sizes (read below). Suitable for tarts and pies, when the filling is baked immediately along with the text.
- grinding method– butter and flour are rubbed together, resulting in a more delicate texture. Be sure to cool before baking. Suitable for pies with liquid filling, cheesecakes, when the base is first baked separately, and then the filling is poured in and baked again
- whipping method– beat soft butter with sugar, then add eggs one at a time, and at the very end add flour. This is how dough is prepared for both muffins and cookies.
Now let's talk about other additives that can diversify shortbread dough
Eggs– give the dough some rigidity, which, together with the classic composition of shortcrust pastry and soft filling, greatly enriches the dessert. And the dough is more convenient for rolling out. Boiled yolks– well, what can I say, this is one of the most popular recipes in France. This dough is called “Breton” – “Sabre Breton”. When working, such dough is very fragile, requires special care, and constantly tends to break. But the result is amazing. Addition acids in the dough (kefir, sour cream, cottage cheese, mayonnaise, lemon juice) gives the dough tenderness and even some layering, it rises more. Shortbread dough with sour cream is especially good. Vodka– replacing part of the water with ice-cold vodka does not allow gluten to develop and the dough remains tender and crumbly. But this impact is not so great and noticeable, so we will leave it for information. Yeast- soft, fluffy dough, a kind of symbiosis of shortbread and yeast baking. Cocoa– gives a chocolate taste, replaces part of the flour. Milk instead of water. Makes the dough more elastic. Nut flour– almond, for example, or hazelnut. In addition to the nutty flavor, they impart a special friability. Baking powder– used in dough using fermented milk ingredients and/or eggs. Gives the dough a little airiness. Flavoring additives– nuts, raisins, vanilla, citrus zest, cinnamon, coconut flakes. They don't do anything to the texture of the dough, they just add flavor.
RECIPE FOR CLASSIC SAND DOUGH
300 g flour 200 g butter 100 sugar 1-2 tbsp. ice water Chop the cold butter (in a blender, food processor, or grater) and add to the flour mixed with sugar. Using your fingertips, grind into crumbs. If making in a food processor, process until crumbs form. Then add water and mix until the dough comes together into a ball. Don't bother for too long. Refrigerate.BREEZE SHORT DOUGH RECIPE
185 butter at room temperature 50 ml milk 1 tsp. salt without a slide 1 tsp. level sugar 250 g flour ½ egg yolk Cut the butter into small pieces, mash with a spoon and stir. In another bowl, combine milk with salt and sugar, stir. Pour this mixture into the oil, stirring. Add the sifted flour into the butter-milk mixture in several additions. Add half the yolk and quickly knead the dough. Knead it by pressing your palm forward. Want faster? Place everything except the flour into the bowl of a food processor or blender and stir until smooth. Then add flour and stir until the dough comes together into a ball. Roll into a ball, wrap in film and put in the refrigerator for at least 2 hours, you can freeze ().
RECIPE FOR SANDY DOUGH SYUKRE
The recipe is from the excellent pastry chef Frank Geoffroy, borrowed from Nina Tarasova. 145 g softened butter 100 g powdered sugar 75 g almond flour 70 g eggs 2 g salt 270 g flour Mix everything until smooth, refrigerate for 2 hours or more. 1. Stick to the recipe. As you understand, there are many variations. Either trust the authors, or always follow your favorite recipe. 2. If the recipe calls for the butter to be at room temperature, take the eggs out of the refrigerator along with the butter a couple of hours beforehand - they should be at the same temperature! 3. After kneading, refrigerate the dough for at least 2 hours. 4. The most convenient way to roll out the shortbread dough is to place it on cling film or baking paper and cover it with film or baking paper on top. This way the dough will not stick to the rolling pin, and you will avoid unnecessary flour when dusting the table. 5. Transfer the dough into the mold very carefully, either by wrapping it around a rolling pin or placing it on cling film / baking paper
6. “Blind baking method” - when the shortbread dough is baked with a weight placed on baking paper. Beans, rice, peanuts, or even special ceramic baking balls can be used as a weight. This is done to prevent the dough from puffing up and remain flat. 
Fillings for shortbread pies and tarts
Fillings can be “raw”, i.e. they are not baked together with the dough:- whipped cream with fresh berries
- jam and
- nuts and, or boiled condensed milk
- + berries (you can even pour jelly on top)
Or they can be baked together with the dough. Moreover, either the dough is baked until half cooked, the filling is poured in and everything is baked again (like cheesecakes, for example). Or the filling is placed directly on the raw dough and everything is baked together (apple pie, for example). - apples (stew finely chopped apples with butter, sugar and cinnamon)
- cream cheese / cottage cheese / sour cream (add sugar, thicken with eggs and it will be cheesecake)
- berries and a layer of meringue
- kustards (custard, Kurds)
- dried fruits, nuts
- fruits and berries (especially good in closed pies)
- unsweetened (minced meat, vegetables, mushrooms, cheese with cream and sour cream filling)
The undoubted trend of 2018 is cakes in the form of numbers, letters, and beautiful figures! Make sponge, honey or chocolate cake at home!
I offer a very tasty shortbread dough according to my recipe, and below I tell you the secrets of preparing cut out dough, as a result of which the cake turns out perfect, the cakes are perfectly soaked in the most delicate cream that melts in your mouth (although from the photo it may seem that the edges without cream are dry, but this is not true.). The only condition is that the cake must be given enough time to soak - 20-24 hours. That's all for now, details below. I’ll also add that everyone usually bakes 2 figures in height, but I wanted a taller cake, and made a cake of 3 figures, it’s very impressive, it’s neither low nor very high, it’s convenient and easy to cut, it’s nice to put on a plate and nice to eat. And also below there is a concise video recipe from my YouTube channel, and you can not only read it, but also see it clearly. My cake is 29 cm long (letter length), weighing 1200 g.
From this amount of dough and cream products, you get 4 figures 29 cm long and another cookie for decoration. One digit can be a spare in case one is overdried, burnt or broken. You can always eat the extra with pleasure. Or you can put all four into a cake. There will be a beautiful tall cake.
- 200 g butter
- 2 eggs
- 430 g flour
- 1-1.5 tsp. baking powder
- 50 g sour cream
- 150 g sugar
- 1\5 tsp. salt
- 600 g sour cream
- 200 g cream 33%
- 150-200 g powdered sugar
For decoration of your choice:
- marshmallows large and small
- cocktail cherry
- figured marmalade (I have raspberries)
- Natural flowers
- small marshmallows or meringues
- small cookies
- beautiful candies
- colored sprinkles
- cream flowers
- macaroon cookies
Preparing the dough, it's very simple: beat eggs with sugar briefly, add melted butter (not hot) and sour cream, stir.
Pour in all the flour with baking powder, stir and gather the dough into a lump, without kneading with your hands, it gathers itself into a lump under the spatula (this is clearly shown in the video).
Divide the dough into three parts, cover with a bag and refrigerate for 1 hour. From the scraps of these three you will get another fourth number + cookies.
In the meantime, we will cut out the number or letter we need from any paper you have at hand.
I have A-4. I'll tell you how I cut out the number 8. The sheet needs to be divided into two parts, and a light line drawn in the middle. Choose a round dish a little larger in size than one such half, so that it extends 1-2 cm onto this line. Draw two such circles to make a figure eight. Then draw two more smaller circles. Watch this process clearly in the video. It's very easy to cut out a beautiful number 8. It looks great on the finished cake.
We take one part of the dough out of the refrigerator, let the rest remain there. Roll out the number according to the template directly on the parchment. While rolling out, the dough became soft. To easily cut out the number and prevent it from deforming during baking, place the parchment with the rolled out dough in the freezer for 10 minutes. Then we place the template on the dough, cut out the number and immediately put the parchment along with the number into the oven, preheated for this purpose.
Bake for 5-7 minutes until light golden brown, do not overdry!
Another reason why you need to place the rolled out dough in the freezer: the number template will stick to the soft dough and will have to be torn off from the dough, plus the cutting line will be torn and not neat. And the thin paper template will not stick to the cold, hard dough, and the letter will be cut out easily. I hope everything is clearly described. If yes, please write about it in the comments.
From scraps of numbers we cut out the fourth number or you can simply make a lot of cookies cut out according to stencils you have: hearts, flowers... The most beautiful ones can be taken to decorate the cake.
We are preparing a wonderful lightweight creamy sour cream, tender and at the same time stable. You can also decorate the cake with flowers from a pastry syringe. How I made colored decorations in one pastry bag - watch the video. The technique is very simple: apply gel food coloring to the inside of the bag and the nozzle, place the cream and squeeze out beautiful flowers. You can also make the cream purely creamy, just 33% cream and powdered sugar.
To do this, place it on 4 layers of clean gauze, under the bowl - another bowl to drain the whey. Cover the sour cream with the hanging edges of the gauze. Place this entire structure in the refrigerator for 48 hours.
Then put sour cream, powdered sugar into a bowl and pour in 33% cream. Cream and whipping utensils should also be very cold. Beat until thick, it’s not quick, it will take 3-5 minutes. That's it, the cream is ready! The whole difficulty in this option is to weigh out the sour cream in advance. But it’s so simple in reality, it just takes time.
Immediately after whipping, the cream is ready for decorating and layering the cakes.
The cream should be placed in a pastry bag with a round tip or a flower tip like mine. Squeeze onto each layer in turn.
To decorate the top layer, I diluted a little cream with two dyes (lilac and pink), and used a different, larger size nozzle.
Decorating the cake is the most crucial moment. Some people may think my cake is too colorful and “sloppy”, but in reality it looked simply delicious. They didn’t believe that the flowers were alive. By the way, the flowers need to be wrapped in cling film from below so that they do not touch the cream; after all, they are in a chemical solution.
Decorating such a dessert is a matter of your taste, of course. But it was very interesting with the flowers; I had three small carnations on one branch. It is better that the flowers are small. I couldn’t find smaller ones, or very expensive ones.
All you have to do is be patient and let the cake soak completely for at least 20 hours. Although we were already cutting and eating 13 hours later, it was already soaked and incredibly delicious! But after 24 hours it’s even softer and even tastier.
Recipe 2, step by step: cake in the shape of the number 8
- chicken eggs - 1 piece;
- honey - 1 tbsp;
- butter - 1 pack and 60 g;
- sugar - 100 g;
- cocoa - 30 g;
- flour - 200 gr;
- baking soda - 0.5 tsp;
- condensed milk - 1 pack;
- cream 35% - 100 ml;
- powdered sugar - 1 tbsp.
Add 100 grams of sugar, 1 tbsp. l. honey, 60 grams of butter - put on the stove and stir until the sugar dissolves:
Add 0.5 tsp. baking soda and heat for another minute:
Remove the pan from the stove, add 1 egg, mix quickly and add 30 g of cocoa and 200 g of flour:
Place the finished dough in the refrigerator for 15 minutes. I wrapped it in cling film:
I divided the dough into 3 parts and I got very thin cakes... so it’s better to make 2 cakes from this amount of ingredients.
Cut out the number 8 from the paper and cut the dough along it:
Pierce the cakes with a fork. And bake them in the oven for about 20 minutes:
Prepare the cream: beat a package of butter at room temperature and slowly (while whipping) pour in a package of condensed milk:
Transfer the cream into a pastry bag with a nozzle:
And we decorate our cakes:
Carefully stacking them on top of each other:
I didn't have enough cream. I took 100 ml of cream 35% and 1 tbsp. l. powdered sugar and beat until stiff peaks form:
We decorate the rest of the cake with this cream, and then it’s a matter of imagination:
Side view:
Recipe 3: Number cake made from honey cakes
For honey cakes:
- sugar - 150 gr.,
- drain butter - 60 gr.,
- honey - 70 gr. (this is 2 tablespoons),
- soda - 5 gr. (1 teaspoon),
- two medium eggs (one egg can be replaced with 3 yolks),
- a pinch of salt,
- flour - 2.5 cups (400 gr.)
For cream cheese:
- homemade cream - 300 ml.,
- powdered sugar - 100 gr.,
- cottage cheese, homemade - 300 gr.,
- vanilla sugar or essence.
For raspberry jam:
- raspberries - 150 gr. (I have frozen)
- sugar - 2 tbsp. spoons (without a slide),
- one teaspoon of cornstarch.
First, let's prepare the dough for honey cakes. To do this, put the following products into a wide bowl: plums. butter, honey and sugar. And we'll send them to a water bath. A bain-marie is a smaller pot of water that you place under a bowl of food. But, the water should not touch the bowl.
With the water boiling on medium in the pan and stirring constantly, bring the ingredients until smooth.
While the food is heating, I will crack one large egg into a mug and add 3 yolks to it. Yolks are frequent guests in my refrigerator, so I have to find a use for them. Shake it all well with a fork.
And pour the eggs into the honey mixture. Mix thoroughly with a whisk and let the mixture warm up a little.
After this, add soda, mix and remove the bowl from the water bath.
The soda will react and foam will appear. This is very good.
The kneaded dough will look like it needs more flour, but under no circumstances should this be done. You will clog the dough. Honey dough turns out sticky, but this is temporary. Once it sits in the refrigerator for an hour, it will transform.
In this state, I just cover the dough with film (in contact) and put it in the refrigerator for an hour or a little more. In general, how it turns out.
After resting, the dough has become dense, does not stick to your hands at all, and it’s time to bake honey cakes from it.
This dough is enough to bake 6 cakes and prepare two such cakes. But I’m preparing one for you today, and the second I’ll serve for the holiday. Therefore, I divide the dough into two parts. I wrap one in film and put it in the refrigerator, and divide the second part into three equal parts. We will bake delicious cakes from them.
Roll out one piece of dough to the approximate size of our template. For us, this is number 8. To prevent the dough from sticking to the work surface, I advise you to roll it out on a sheet of parchment.
Cut the dough according to the template, removing excess dough. Prick the dough with a fork and place it in a preheated oven. Such honey preparations are baked at 180 ºС for 4 minutes.
The dough grows during baking, but is very fragile. I don’t recommend frying the cakes too much.
From the remaining pieces of dough I baked several cookies in the shape of a heart and a flower.
Every cake should have a twist. Today our highlight of the cake will be raspberry jam. It is very simple and quick to prepare. By the way, confiture can also be made from strawberries or your other favorite berries. The main thing is that it has sourness.
After defrosting the raspberries, I rubbed them through a sieve.
Without leaving the stove, stir the puree and see how it begins to thicken in just a couple of minutes. Let it puff for another minute and remove from the heat.
To make the confiture cool faster, I poured it into a small saucer.
Okay, now the cream. It also cooks quickly. The main thing is that everything is at hand. Whip the cream from the refrigerator with powdered sugar until soft peaks form.
Then add curd cheese, vanilla and continue beating.
Do not beat for too long, just a minute.
The cream becomes dense and very tasty.
Well, all that's left is the decor for our March 8th cake! I'll use fresh strawberries, frozen berries and pre-made meringues. Also our baked cookies and fresh flowers.
Assembling the cake. Using a round nozzle, pipe the cream in a circle. Look like in the photo.
We fill the voids with cooled raspberry jam. You don't need to deposit a lot of cream. This portion of cream is just enough for this cake.
We repeat the same thing two more times. And it turns out to be such beauty.
Honey cake with raspberry confiture and cheese cream turns out very tasty and beautiful! By the way, it also soaks in very quickly.
Recipe 4: Digit honey cake (step by step)
A mandatory attribute of every holiday is a cake. Usually this dessert is prepared in a traditionally round form, the cakes are coated with cream, and the dessert itself is sent to the refrigerator to soak thoroughly. Number cake is an absolutely unusual sweet invented by a pastry chef from Israel.
Today, number cakes are a trend in confectionery. And this is not at all surprising. Such an unusual cake can be decorated with absolutely anything; the choice of decoration depends on the imagination of the person who bakes and the tastes of the birthday person. Look how easy it is to prepare this beauty. Give such a gorgeous gift to your loved ones!
To make the cake you will need white chocolate and raspberry puree. To ensure that they do not let you down during the preparation process, it is better to purchase them at a confectionery store. Instead of raspberry puree, you can use any fruit puree.
- Wheat flour 190 g
- Sugar 100 g
- Butter 50 g
- Egg 1 pc.
- Honey 40 g
- Soda 0.5 tsp.
- Salt 1 chip.
- White chocolate 200 g
- Cream 200 ml
- Raspberry puree 100 g
- Starch 1 tsp.
- Cream cheese 300 g
To prepare the dough, mix 80 g of sugar, liquid honey, egg and a pinch of salt in a saucepan.
Add butter to the saucepan and place the saucepan over low heat. Bring the mixture to a boil, but do not boil. Remove the saucepan from the heat, add soda to the mixture and mix everything thoroughly with a whisk.
Cool the mixture to room temperature. To speed up this process, place the saucepan in a large saucepan filled with cold water.
Pour 95 g of sifted flour into a saucepan and stir the mixture with a whisk.
Pour 95g of sifted flour onto a work surface, transfer the resulting batter into it and knead the remaining flour into it with your hands. The dough should be flexible and slightly sticky.
Gently roll it into a ball, place it in a plastic bag or wrap it in cling film and place it in the refrigerator overnight.
To prepare the cream, bring the cream to a boil, remove it from the heat and pour in the chopped white chocolate. It is better to take special confectionery chocolate, as shown in the video.
Mix the chocolate and cream and use an immersion blender to bring the mixture until smooth. Cover the mixture with cling film and place in the refrigerator overnight.
Divide the chilled dough in half. Line your work surface with baking parchment. Sprinkle it with flour and roll out half the dough into a thin layer. Using a pre-prepared stencil, cut out a number from the dough. To prevent the dough from bubbling in the oven, prick it with a fork.
Place the figure in an oven preheated to 170 degrees for 8–10 minutes. Gather the rolled out dough remaining after cutting out the number into a ball and roll out again. Cut out the second copy of the number and make holes in it using a fork and send it to bake.
Cut out and bake two copies of the second number in the same way.
To prepare raspberry confiture, mix 100 g of raspberry puree, 1 tbsp. l. sugar and 1 tsp. starch. Mix everything until smooth. Place the saucepan over low heat and, stirring constantly, bring the mixture to a boil. Boil the raspberry puree for 1-2 minutes and remove the saucepan from the heat. Let the confiture cool completely.
Using a mixer, beat the cream cheese, pour in the cooled chocolate and cream mixture and beat the mixture at high speed until creamy.
To assemble the cake, place one copy of the numbers on the pan in which you will serve the cake. Using a pastry bag, decorate them with cream and raspberry puree.
Cover the numbers with the second cake layer and decorate with cream and puree. You can add whatever you like to the composition: fresh flowers, cookies, candies, mastic figures, marshmallows. It all depends on your taste.
Recipe 5: number-shaped sponge cake
- Butter - 350 g
- Sugar - 350 g
- Wheat flour / Flour - 525 g
- Baking powder - 1 packet.
- Chicken egg - 6 pcs
- Dark chocolate (300 g for mousse, 300 g for ganache) - 600 g
- Cream (35%, 100 ml for ganache, 200 ml for mousse) - 300 ml
- Gelatin - 2 packs.
First we need to beat the butter (softened) and fine sugar. If you have regular sugar, it is better to grind it in a coffee grinder a couple of times to make it finer. The mass should become fluffy and light.
We need to measure a certain amount of flour, namely 525 grams. For this task it is convenient to use electronic scales. I weighed in 2 stages, first one part, then the second.
Add a packet of baking powder to the flour and sift everything together into a separate bowl.
We add eggs to our creamy mass one by one. To prevent the mass from curdling, we put in an egg and immediately add a spoonful of flour. After 6 eggs you get a smooth dough.
The last step is to add flour. Don’t be alarmed, the dough in this sponge cake comes out very dense - this is its peculiarity.
We select the form we need. It is convenient to use a rectangular shape to cut out numbers. We spread the dough and try to smooth it out as much as possible.
Place the biscuit in an oven preheated to 160 degrees and bake for about an hour. In fact, a crazy aroma of baking starts to waft through the kitchen, you can't go wrong. 🙂 Well, no one canceled the toothpick test. We took out the biscuit, let it cool and put it in the refrigerator. Actually, the book recommends putting it in the freezer, but I don't like the taste of frozen sponge cake, so I store it in the refrigerator.
Let's prepare the filling. Melt 300 grams of chocolate and 150 ml of cream.
Soak the gelatin in water, squeeze it out, heat it in cream and add it to our chocolate mass. Pour into a plastic mold and set to rest.
Let's prepare the impregnation for the biscuit. For this I use molasses, which gives the dough a very delicate flavor. At 2 tbsp. spoons of molasses need 350 ml of water. Bring to a boil and soak the cakes.
Pour the chocolate-cream mousse into the well of the cake and put it in the refrigerator to harden. It took me 20 minutes.
We take out the cake, trim the top cover, cut off all excess and place it on the mousse.
Prepare chocolate ganache: combine 300 grams of chocolate and 100 ml of cream. Heat until the chocolate dissolves. We coat only the top of the biscuit with this mixture. It will glue all the cracks. We send the cake back to the refrigerator.
We take out the cake, put baking paper on it, and draw the number 2.
Using a sharp knife, carefully cut out the number along the outline.
To make the cake perfectly smooth, I combine the remaining ganache and whipped butter with condensed milk. I level the cake with this mixture.
I sprinkle the table with starch, carefully roll out the mastic and place it on the cake.
I cut along the contour. That's all. Our figure is ready.
Recipe 6: Digit cake - a new trend in 2018
The absolute trend of 2018 is a cake in the form of a number. It has already appeared in the collection of most confectioners we know. Now it’s my turn. Had a lot of fun baking and assembling it. Nothing complicated: you don’t need to let the cakes stand, soak them, level them for a long time, spend hours sculpting figures or planting flowers. This is the option that can be baked when guests are on the doorstep. Decorative elements can be: berries, pasta, marshmallows, meringues, cookies, chocolate, candies. Based on nut sablé, honey or puff pastries, you can also try a classic sponge cake without impregnation. Any dense cream: cream cheese with cream or butter, ice cream, ganache. Any shape: numbers, hearts, icons. Color ranges from white, chocolate, to red or black. A drop of dye will help make any of your fantasies come true!
- butter (well chilled) - 230 gr.
- powdered sugar - 170 gr.
- nut flour (almond, hazelnut, pistachio) - 170 gr. I have hazelnut. It gave the cakes a bright nutty flavor.
- wheat flour - 300 gr.
- egg - 1 pc. + 1 yolk
- a pinch of salt
This amount of dough is enough for one A3 digit (fits on a 30*40 cm substrate) or two A4 digits. Two layers of cakes. Weight approximately 1900 g.
cake cream in the form of a number:
I opted for the proven and well-known cream cheese and cream.
- curd cheese - 600 gr. (any will do: hochland, almette, mascarpone). Since I planned three cakes at once, it’s more economical
- I had to take a large package of professional 65% cream nuvo cream cheese
- cream 33% - 300 ml.
- powdered sugar - 220 gr.
- vanilla sugar - 1 sachet
For decoration and assembly:
- all or part of what is listed in the announcement (flowers, berries, pasta, marshmallows, meringues, candies, chocolate, cookies) + jam or preserves in a layer.
How to make a Digit cake?
Take cold butter and cut it into small pieces, no larger than 0.5*0.5 cm. It is important that the butter is cold all the time before work. A package forgotten on the table and left there for a couple of hours, and then frozen again, will no longer work. To prevent the butter from melting longer, it is advisable that the kitchen be cold.
Add powdered sugar, wheat and nut flour to the butter and rub into fine crumbs with your hands.
Add egg and yolk to the dough.
Knead a homogeneous elastic dough.
Wrap the dough in cling film and put it in the refrigerator for 2 hours.
This is where I lied that there was no need to wait for anything. I highly recommend refrigerating the dough. Only in this way will it acquire the correct consistency and will be easy and comfortable to work with. I’ll tell you a secret, I had experience working with the dough right away. It would seem that nothing critical is happening, but: the dough sticks more strongly to your hands and the surface, and may spread in the oven during baking. If you don't have 2 hours, at least put the dough in the freezer for 30 minutes.
The required figure, in our case the number 8, can be downloaded from the Internet or drawn yourself on a sheet of paper.
Cut out the workpiece with scissors.
When the dough has cooled, divide it into 2 parts. We return one back to the refrigerator so that it does not heat up, and we roll out the second between two sheets of parchment. I really like the siliconized one; dough like this never sticks to it and comes off easily.
It is also convenient to use sticks of the same thickness, about 0.5 cm, placing the dough between them. This way the entire layer of dough will be even.
When the dough is rolled out to the desired size and thickness, remove the top sheet of parchment, apply a stencil and cut out the workpiece.
Remove the dough from the number eight rings and around the edges.
Prick the dough with a fork so that it does not rise during baking.
Bake in a preheated oven at 180-200 degrees for 10-12 minutes. The dough bakes very quickly. For example, after 10 minutes my number was still light, but after 12 one edge was already very burnt, so much so that I had to redo it. Don't make my mistake, watch carefully. It's better to take it out when the cake is still light.
We bake the second eight in the same way.
For cream cheese, you can mix all the ingredients in one bowl and beat well with a mixer. However, in order to completely eliminate the appearance of grains of sugar that have not dissolved in the cream, I recommend first whipping the cream with powder (+ vanilla sugar) until stiff peaks form, and then adding the cheese and whipping again. Cream and cheese should be cold.
Transfer the cream into a pastry bag with a nozzle (tube or star) cream and berry or fruit jam for filling
We transfer the first base, number 8, onto the backing and place the cream in 2-3 rows.
We place jam between the “cones” of the cream.
We cover the cake with the second figure eight and again plant the “bumps” from the cream.
If you use flowers, they must be isolated from the cream by brushing with melted chocolate (or glaze).
The cake is ready!
Recipe 7: number cake with cream (with photo)
The cake can be baked for a boy, girl, adult, grandparent, and can be in the form of a number representation of 1, 2, 3, 7, 10, and even 30, 60, and 80.
You can make any cream for this cake, according to your preferences and the chosen cake recipe. The same applies to decoration - there is an endless field for your imagination. You can smooth the surface of the treat with chocolate glaze, butter cream or sweet mastic. Then mastic figures are laid out on the prepared surface, inscriptions, patterns and flowers are drawn using a culinary syringe with various attachments.
for test:
- eggs – 5 pcs.
- premium flour – 180 g
- granulated sugar – 200 g
- vanillin - on the tip of a knife
for cream:
- cream 35% fat – 250-300 g
- country sour cream 30-35% fat content – 250-300 g
- fresh strawberries – 300 g
- granulated sugar – 200 g
- vanillin - on the tip of a knife
- sour cream thickener (as needed) – 1 sachet
- butter – 200 g (1 pack)
- condensed milk – 150 g
For decoration:
- mastic.
Prepare dough for sponge cake, honey cake or any other dough of your choice. And here I will give a recipe for an airy sponge cake. Break eggs into a bowl, add sugar to it. Beat these two ingredients with a mixer at high speed until fluffy. After this, add vanillin, gradually add flour, carefully mixing all ingredients with a spoon or spatula until smooth.
Place 1/3 of the dough on the parchment (we plan to make 3 layers) in the form of a unit 1 cm thick and level it. In this case, it is convenient to use a specially cut paper stencil. The length of the unit is approximately 30 cm.
Bake the cake in an oven preheated to 180 degrees for 10-11 minutes. Focus on your oven.
Remove the finished cake from the oven and cool on a wire rack.
Using a knife, cut out the number one from the cake using the template and adjust the edges.
This is how the cake turned out.
I needed three layers for the cake. After the first one is baked, bake the second and third cake layers. Then, after cooling, we also trim these cakes with a knife.
Now let's prepare the cream for greasing the cakes. Cream and sour cream should be chilled. Otherwise, butter and not an airy cream will quickly whip up from cream and sour cream. Combine sugar, cream, sour cream, vanillin and beat with a mixer into a fluffy foam. You should also not beat for too long, otherwise grains of butter will begin to separate from the buttermilk. If necessary, add cream thickener. If you wish, you can prepare another cream, for example custard, protein, from boiled condensed milk and butter.
Place the first cake layer on the base, coat with cream (½ part). Place half of the strawberries, cut into pieces, on top of the cake layer. Then place the second cake layer on top, grease it with another portion of cream and lay out the remaining strawberries.
To make the cakes more moist and juicy, you can first soak them in fruit syrup mixed with 3 tbsp. l. cognac, and only after that lubricate with cream.
Place the third cake layer on top of the second cake layer. Then prepare a cream mixture to smooth the surface of the cake and its sides. Combine softened butter with condensed milk and beat. Add biscuit crumbs, prepared from biscuit scraps using a chopper, to this cream and mix.
Level the surface and sides of the cake with this cream. Place the cake in the refrigerator for at least 1 hour.
On a silicone mat, roll out the mastic twice as large as the cake itself.
Cover the cake with mastic and use an iron to smooth the surface of the cake and remove all bubbles.
Smooth out the sides of the cake and trim off excess fondant with a pizza cutter.
The cake is ready for decoration. It can be decorated to your taste with various patterns made of cream or figured products made of colored mastic.
This is how the cake turned out.
Recipe 8: Number-Letter chocolate cake
- 190 g flour
- 10 g cocoa
- 1 egg
- 30 g milk
- 50 g honey
- 75 g sugar
- 40 g butter
- third tsp salt
- half tsp soda
- 200 g canned peaches
- 25 g sugar
- 15 g corn starch
- 200 ml heavy cream
- 50 g powdered sugar
- 300 g cream cheese
Make a stencil for any numbers or letters you want.
Heat a saucepan with sugar, milk, butter and honey on the stove until the butter and honey dissolve.
Turn off the heat, add baking soda and when foaming stops, stir in the egg.
Add flour and cocoa to the cooled mixture and stir. If it is difficult to mix, place it on the table and knead the dough.
Place the wrapped dough in the refrigerator for a couple of hours.
Divide the dough into 4 parts, roll each part out on parchment and cut out the numbers using a stencil. You must have two identical numbers.
Bake in the oven at 175° for 6-7 minutes.
For the cream, mix sugar with starch and peach puree in a saucepan (grind the peaches in a blender).
Place on the stove, stirring, bring to a boil and simmer for a minute.
Beat cold cheese, cream and powder until a homogeneous thick cream is obtained.
Mix it with cooled peach jelly.
Place cream in the form of drops on the first two numbers,
Place the second numbers on top and also pipe the cream.
Decorate the finished cake as you wish.
Bonus: cake of 2018 - heart with cream
Probably only a lazy pastry chef didn’t prepare this cake)) and I won’t lag behind and will offer you my version with delicious ice cream and crispy shortbread.
Traditionally, the cake is decorated with macaroons, meringues, and fresh flowers. In my case, it all started when my son, while playing ball at home, broke the flower of my favorite orchid, and then I realized it was fate!)
The “Heart” cake is convenient because it does not require special baking forms and is easily cut into portions, like a regular cake.
- 200 gr. Torment
- 70 gr. Sugar
- 70 gr. Butter (frozen)
- 1 PC. egg (large)
- A pinch of salt
For cream:
- 350 ml. Sour cream (high fat content from 20%)
- 100 gr. Sahara
- 70 gr. Softened butter (I forgot to take a photo of it))
- 60 gr. Torment
- 1 egg
- 1 tsp. vanilla sugar
Combine flour (200 g), sugar (70 g), a pinch of salt with the dishes, mix a little with a whisk.
Pour the dry mixture onto a work surface (table, silicone mat), spread frozen butter (70 gr.) on top.
And quickly we begin to cut the butter with a knife, combining and mixing it with the flour mixture, making the so-called butter crumble. Try to do this quickly and not touch the crumbs with your hands, otherwise the butter will begin to melt and the dough will become very spread out during baking.
Then, in the center of the butter crumbs, make a hole, drive an egg into it (1 piece), mix it a little with a fork and combine the crumbs with the egg, our task is to assemble a whole dough, we do it with our hands but quickly.
The dough will be quite dense, divide it into two parts, wrap it in parchment or film and put it in the refrigerator for an hour.
While you have time, prepare a stencil from paper in advance, as I already wrote, it can be anything, any shape, number, letter, etc.
The proportions of the cream offered to you are approximately enough to assemble a cake from two hearts, size 30*20, or you can make three layers but size 20*20, for example.
After an hour, take the dough out of the refrigerator and roll it out to a thickness of no more than 5 mm.
Be sure to do this between parchment sheets or on a silicone mat, since the dough is very fragile and melts quickly, transferring it to another sheet before baking will not work, and there is no need to complicate it!
Cut the dough into shape with a sharp knife and pierce it with a fork, bake in an oven preheated to 180° for 10-15 minutes.
Leftover dough makes great cookies. Don't forget to pierce them with a fork.
The “Ice cream” turns out to be very stable, it does not float, it is easy to work with, it is suitable both for layering the cake and for finishing leveling, for cupcake tops, etc.
Pleasant light creamy taste, similar to ice cream, moderately sweet with a pleasant sourness.
We will brew the cream in a water bath, for this:
Prepare (saucepan, saucepan) and add 150-200 g. water, put on fire until boiling. (Bottom layer)
Then we need to choose a convenient container (bowl) in which we will brew the cream. It should completely cover the bottom of the bottom pan, but not touch the boiling water. (Upper layer)
Place all ingredients except oil in a bowl.
Sour cream (350 ml.), sugar (100 g.), egg 1 pc.), flour (60 g.), vanillin (1 tsp.).
Stir with a whisk and place in a steam bath when the water in the lower pan has already boiled.
Actively stir the cream with a whisk, brew until it thickens, the cream is ready when, when stirred, it does not flow back to its original place, but remains stable, as in the photo.
Cool the cream.
In a separate bowl, beat softened butter (70 g) until white and increased in volume.
Then add the custard one spoon at a time and beat until smooth.
The cream is ready. Let it stabilize a little in the refrigerator, then it will be more convenient to work with, but not until completely cooled, otherwise it will become completely hard.
We place the cream on the first cake layer in beautiful turrets using a pastry bag, without nozzles, place the second cake layer and repeat the same procedure with the cream. Decorate to your liking.
I used macarons, hazelnuts, orchid flower and colored coconut.
Loading...