Delicious shortcrust pastry cake. Simple shortbread cake. Shortbread dough for Anthill cake

Dry shortbread cakes are used in many forms - the basis for soufflé cakes, fruit desserts, ordinary multi-layer cakes soaked in cream, and pastries. The dough is unusual - dense, crumbly, dry. Use any cream you desire - custard, chocolate, condensed milk. You will learn how to prepare the simplest shortbread cake in a matter of minutes.

To make your homemade shortbread cake really tasty, with the right consistency, not too dry and “clogged”, it is important to follow some recommendations:

The dough turns out especially tender and crumbly if you use only yolks 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 aroma and delicate texture.
The dough is whipped by hand. It is important not to “beat” it - it should be soft, smooth, shiny.
After beating, the dough should rest for at least 1 hour in the cold.
While the cakes are hot, they 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 stiff - don't let this bother you. After soaking in cream they will become softer.
The cakes are rarely soaked, as they can get wet and spread. However, you can use, as in a sponge cake, syrup, juice or aromatic alcohol.

Classic recipe

The standard recipe for making shortbread cake will be useful to you for all occasions. Using this recipe you can make a quick tea cake or a festive masterpiece. Cooking time – 1 hour 15 minutes.

Ingredients

Dough:

Butter – 200 grams;
Flour – 2 ½ cups;
2–3 eggs;
Half a glass of sugar;
Baking powder (soda + vinegar) – 5-6 grams;
Vanilla - to your taste.

Cream:

Butter – 220 grams;
Condensed milk – 2/3 cans;
Raspberry and currant jam – 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, by kneading the dough and baking the cakes:

Sift the flour. Add sugar, vanilla and baking powder. Add the whisked eggs to this dry part of the dough.
Chop the soft butter and place it on top of the flour.
Chop all the ingredients with a knife, gradually mixing them until they turn into crumbs. You can rub everything with your hands, just very quickly so that the butter in the dough does not melt.
Form a round shiny ball, wrap it in film 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 bakes quickly - 5-10 minutes are enough, depending on the thickness of the dough and the power of the oven.
The cakes must be smoothed (cut off the uneven edge) while they are still hot.

Making the 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 butter is taken out of the refrigerator in advance. When it becomes soft, cut it into pieces and place in a deep bowl.
Start whisking little by little, adding cooled condensed milk by spoonfuls.
Finally add cocoa. The consistency of the cream is a smooth mass without lumps. Try to beat the cream briefly, otherwise the butter in its composition may separate.

Assembly:

When the cakes have cooled completely, layer each one individually with jam.
Then coat them with cream and stack them on top of each other. Align the sides and press lightly on top with your hands to adhere.
Fill with homemade chocolate glaze: mix sugar with cocoa, add to boiling milk, boil, stirring constantly, and finally add a piece of butter to the mixture.
You can decorate the cake with crumbs from dough scraps, crushed peanuts or walnuts, or coconut flakes. The decor is attached to the glaze that has not yet cooled.

With sour cream

This shortbread cake recipe can be classified as a festive dessert. A rich ingredient composition is used here: sour cream is added to the dough, two types of creams are used - protein and custard - and real chocolate. This shortbread cake will become the real center of a 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 flour;
Extract – vanilla, rum or other.

Protein cream:

Half a glass of powdered sugar;
1 large egg white.

You will also need 70 grams of pure chocolate for decoration.

Cooking process:

Sift the flour into a wide bowl or directly onto the table in a heap.
Cut butter into it, maybe not too soft.
Using your hands, quickly rub the butter into the flour until crumbly.
Dilute baking soda with vinegar and pour into the dough.
Add sour cream.
Without using a mixer, quickly mix the ingredients with your hands until they form a soft, shiny ball. Wrap the lump in film and put it in the refrigerator for an hour.
Then take out the ball, divide 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. Beat 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 mixture regularly. The consistency is like thick jelly.
Cool, also stirring, add butter and beat with a mixer.

Protein cream:

Beat the remaining one egg white with a mixer. You should get a stable mass.
Add powdered sugar and fold into egg white foam by hand.

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, and trim them.
Grate the chocolate and sprinkle over the sides and surface of the cake.
Transfer the protein cream into a cornet, put on a narrow nozzle, and squeeze out the sides or flowers from the cream along the top.
Place the product in the refrigerator for 10 hours.

Fruit

Filled with fruit and topped with a layer of jelly, shortbread cake is a delicious dessert that can be made for any season. In addition to fruit, you can use cream, sour cream filling, or soufflé as a filling. It uses very little shortbread dough - only a thin “base” is made from it with sides in the form of a bowl for the filling. Cooking time – 1.20 hours.

Ingredients

Dough:

One egg;
A glass of flour;
Butter – 75 grams;
60 grams of sugar.

Souffle:

One egg;
30 grams of flour;
60 milliliters of milk;
30 grams of gelatin and sugar each;
Vanilla;
40 grams of butter.

Decoration:

Fruits (orange, kiwi, strawberries) - only about 200 grams;
30 grams of gelatin;
100 milliliters of water;
Powdered sugar to add sweetness to the jelly - optional.

Cooking process

Substitute shortcrust pastry:

Let the butter soften, chop it into pieces.
Sift the flour over the butter and chop the mixture with a knife until crumbly.
Break an egg into seven and add sugar.
Mix first with a spoon and then very quickly with your hands.
Form a tight ball, wrap it in film and put it in the cold for a while.
Take it out, roll it into one layer, place it in a mold so that you get a bottom and sides.
Place in the oven (190 degrees) and bake until golden brown (no more than 15 minutes).

Souffle:

Soak gelatin (15 grams) in water, and when it swells, melt it in a steam bath, stirring constantly with a spoon.
Beat the yolk with sugar. Add milk and flour to it. Boil over low heat for 3 minutes.
Cool the mixture and beat with butter.
Beat the yolk until foamy. Combine all 3 masses: protein foam, boiled yolk mixture and cooled gelatin, beat.
Pour into the crust basket and put it in the refrigerator.

Assembly:

When the cream freezes a little, cover it randomly with fruit slices.
Soak the remaining 15 grams of gelatin in water and let it swell. Melt, add powdered sugar to taste.
Pour over the fruit and place in the refrigerator to harden.

We recommend preparing:

Shortbread cakes are used for many desserts; they can be found in cakes, multi-layer cakes, and fruit pies. It is not surprising that shortbread cake is universally loved, because it has a crumbly texture and can be combined with a number of creams: custard, butter, sour cream.

It will take you a few minutes to prepare the shortbread dough. You don’t need to have a culinary degree to cope with this task; all manipulations are extremely simple to perform.

Now I will teach you how to bake a cake with a romantic name, but you will appreciate its taste as soon as you reach the final goal. So, without any delay, read this article from beginning to end and you will learn delicious cake recipes.

Cake Ivan da Marya

4 eggs; one and a half glasses of sugar; a tablespoon of mayonnaise; a small spoon of soda; 160 g margarine; 350-360 g flour; a can of boiled condensed milk; 200 g peanuts; pack of butter; 100 gram dark chocolate bar; 30 ml cream or milk; salt on the tip of a knife.

The cake recipe does not require a lot of ingredients, but despite this, you can quickly prepare a crumbly shortbread cake. It won't be too rich, but it has its own twist: lots of peanuts and condensed milk cream. This combination makes the cake look like the Snickers chocolate bars that children love so much.

If you are interested in homemade dessert recipes, don't hesitate to start cooking!

Classic recipe for kneading shortcrust pastry:

Divide the eggs into two components: yolks and whites. The latter must be placed in a clean and dry container without any traces of fat and put in the refrigerator.
Meanwhile, start beating the yolks with granulated sugar (take half of the specified amount). The mass should be light and fluffy.
Add mayonnaise to the yolks, work the mixture with the mixer again.
Add softened margarine, mashed with a spoon. To make the mixture easier to whip, the margarine must have a soft consistency. Microwave it if you don't have time, or leave it at room temperature for a few hours ahead of time.
Quench the soda with vinegar or lemon juice and pour into the dough.
Add flour in parts, but first sift it through a sieve. Mix the dough with a spatula or spoon. You don't want the mass to end up steep and roll into a ball. It is enough for it to become homogeneous.
Place the dough in the refrigerator, as soon as the margarine hardens, it will no longer stick to your palms.

You now have half an hour, use this time to prepare other components:

While you were kneading the dough with the yolks, the whites have cooled sufficiently and will now easily whip into a fluffy mass. You can add a pinch of salt to speed up the process.
Add the rest of the sugar and continue beating until you achieve the desired result: the mass will not spread and will hold its shape perfectly.
Take the shortcrust pastry out of the refrigerator; you have to bake the cake crust.
Take a metal baking tray and grease it with oil.
Place the dough in the center, flatten it and, pressing with your fingers, spread it over the entire surface.
Place the protein mixture on top and smooth it out. Form “waves” by pressing a spoon onto the protein mass and then sharply tearing it off.
Preheat the oven to 140 degrees and bake the shortbread and meringue. This temperature is optimal for preparing meringue; if you increase the heat, it will spread or stick together.
After one hour, the protein waves will brown, this is a signal that it’s time to turn off the oven. 9 Leave the cakes to cool without removing them from the oven (as the recipe calls for).

Prepare the filling:

Roast the peanuts in the oven or fry in a dry frying pan.
Rub the nuts between your palms to remove the husks and chop them into halves. If desired, cut the peanuts into smaller pieces.
Soften the butter and beat thoroughly, add boiled condensed milk and work the mixture again with a mixer.

Assemble the shortbread cake directly on a table covered with parchment paper:

Divide the cooled cake into three equal parts.
Place the first part with the sand layer down and carefully so that the meringue does not crumble, brush with cream.
Sprinkle with peanut halves.
Grease the second part with cream and, turning it over, place it on the first cake. The result is a cake with cake layers on the outer edges and meringue inside, with a layer of cream and nuts between them.
Apply cream to shortbread dough.
Cover with the third cake layer, but this time so that the meringue is on top.
Apply a layer of cream and sprinkle with peanut halves.
Pour melted chocolate mixed with cream over the top of the cake. Paint chaotic lines to make the cake look more attractive.
Grease the sides of the cake with the remaining cream and sprinkle with peanuts, as recommended in culinary recipes.
The most elegant and appetizing cake, Ivan da Marya, is almost ready, but before tasting it must be kept in a cool place for two hours.

There are also recipes for making cakes for tea, namely a cake made from shortcrust pastry mixed with sour cream.

Sour cream cake (sand)

The shortbread cake that you will now learn how to cook claims to be a festive dessert. Judge for yourself, it consists of two types of creams (protein and custard), chocolate, and the dough will require one more component - sour cream.

It will take you one hour and a quarter to prepare. I think you won’t mind spending this time on a gorgeous dessert.

You can knead the dough using the following ingredients:

320 g flour; half a stick of butter; 170 g fine-grained sugar; 0.5 cups of fat sour cream; 5 g baking soda; 10 ml vinegar and a pinch of salt.

There are various recipes for protein cream, in our case it consists of: one protein and half a glass of powdered sugar.

The custard recipe calls for availability of such products:

one yolk and two eggs; 2/3 cup granulated sugar; a little less than a stick of butter; 500 ml high fat milk; 2-3 tbsp. spoons of white flour; add vanilla sugar to taste.

It is suggested to decorate the cake with chocolate (see photo), you will need 70 g of it.

Almost all dough kneading recipes begin with sifting the flour. Then you need:

Place it in a bowl and cut the cooled butter into small pieces.
Chop the mixture with a knife and then rub between your palms. The result is crumbs to which you need to add sour cream and slaked soda.
Quickly, so that the butter does not have time to melt, knead the dough with your hands and roll it into a ball.
Wrap it in food grade plastic wrap, place it in the refrigerator, and leave it undisturbed for 60 minutes.
After the time has passed, take out the dough and, dividing it into 6 parts, bake the cakes.
The baking temperature is 180-190 degrees, then after 7 minutes the cakes can be removed.

Make a delicious custard:

The custard recipe calls for eggs and milk. In our case, this is one two eggs and one yolk. Use full-fat milk, this will make the cream tastier.
So, mix the eggs and yolk, beat with a mixer.
Add sugar, vanilla, flour, grind and dilute with a small amount of milk.
Once you have a homogeneous mixture, pour in the rest of the milk and place on the stove.
Keep the cream over low heat, stirring constantly. When it acquires the consistency of thick jelly, remove it to the table and cool.
Cut the butter into cubes, place in warm cream and beat.

With protein cream, everything is simple: recipes advise to cool them before whipping the whites, and only then take to the mixer. When the mixture holds on the whisk without any problems, add powdered sugar and beat again.

Assemble the shortbread cake:

Form the cake on a platter or wide plate; any dish of suitable size will do. Place the first cake layer and apply a layer of custard. Its thickness should be no less than the cake itself, and maybe even more. Recipes allow you to do this if the cream is thick and does not spread.
Place all the cakes in a stack, grease the top and sides with cream.
Grate the chocolate bar and decorate the cake.
Make edges on the surface with the protein mixture by filling a pastry syringe with it.
If desired, change the nozzle and form small snow-white roses.
A delicious cake is considered ready to eat when it spends 8-10 hours in the refrigerator.

And now another recipe:

Fruit cake

The shortcrust pastry in this dessert plays the role of a base; it is on it that fruits and seasonal berries will be placed. A light summer dessert will help you out when you need to welcome guests and treat them to tea.

For the dough, take the ingredients: egg; 4 tbsp. spoons of sugar; 75 g sl. oils; 160 g flour.
Soufflé recipes come in a variety of varieties; ours consists of: 4 tbsp. spoons of milk; one egg; 30 g flour, sugar, gelatin; 40 g sl. butter and vanilla extract.
In addition, you will need: fruits (200 g each of kiwi, oranges and strawberries), dessert recipes suggest using them to decorate the surface; 100 ml water; 30 g instant gelatin. Use powdered sugar as desired.

First, start kneading the dough, the recipes recommend:

Soften the butter.
Chop it with flour.
Add egg and granulated sugar.
Quickly knead the dough and send it to a cold place.
Bake the cakes in a round pan, forming the sides.

Soufflé recipes:

Soak the gelatin and then melt over low heat.
Grind the yolk with sugar and flour. Dilute the mixture with milk and simmer for a couple of minutes.
Once cooled, cream in butter.
Beat the whites.
Combine the three masses in one bowl.
Pour the resulting soufflé onto the cakes and let set in the cold.

Create a delicious homemade cake:

Place fruit slices on the frozen soufflé and fill with a clear gelatin solution.
In order for the cake to be completely cooked, recipes advise leaving it alone for another hour and a half to two hours and decorating with fresh mint leaves (as in the photo).

Bon appetit! Make cakes as often as possible!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Delicious shortbread can be found in many treats that children love, such as cake or cake. Not everyone realizes that you can prepare such a dessert yourself at home without much effort. All you have to do is decorate your cake with meringue or berries, and delighted sighs are guaranteed!

How to make shortbread cake at home

Making a delicious cake from shortcrust pastry for the holiday is a task that any housewife can cope with if she shows patience and imagination. It is only important to take into account all the subtleties of preparation, choose the appropriate step-by-step recipe and buy the right ingredients. Success will depend on their quality, so do not skimp on products, choose the freshest and best.

Shortbread dough

To make shortbread, you will need a standard set of ingredients: butter, flour, sugar and egg. You can use high-quality margarine, it will act as a leavening agent, due to which it becomes crumbly. The dough should be plastic, dense, homogeneous. Otherwise, you will be in for an unpleasant surprise in the finished baked goods.

Cream

When your dough is ready, it's time to choose a delicious shortbread cream. It serves as a kind of coupling and gives your product an individual taste. There are many cream options:

oil;
protein;
custard;
creamy;
sour cream;
yoghurt, etc.

Each of them has its own recipe and subtleties. When you don’t have the desire or time to bother with cream, you can make regular fruit jam and even fresh strawberries as a layer. As a decoration for a cake with shortcrust pastry, it would be appropriate to apply icing, chocolate chips or sprinkle everything with powdered sugar. In general, use your imagination!

Shortcrust pastry cake - recipe with photo

How to prepare a neat and tasty dessert the first time? You need a good shortbread cake recipe, tested by time and other housewives. Below you will find a selection of the most delicious homemade recipes that are suitable for any occasion. Some of them are a little complicated, but if you try and follow the instructions exactly, you will certainly get a wonderful delicacy.

With cottage cheese

Cooking time: 125 minutes
Number of servings: 7-8 persons
Calorie content of the dish: 4910 kcal
Purpose: for dessert
Cuisine: Russian

A quick recipe for shortbread cake with cottage cheese is much easier to prepare than various casseroles, cheesecakes and cakes. Even a teenager who has never approached a gas oven before can prepare such a dish. The peculiarity of this shortbread dessert is that the dough does not require thorough kneading, which ensures that you can save effort and time.

Ingredients:

cottage cheese 4% – 500 g;
wheat flour – 300 g;
granulated sugar – 300 g;
butter – 250 g;
salt – ½ tsp;
soda – ½ tsp;
vanilla – 1 sachet;
egg – 4 pcs.;
raisins – 100 g.

Cooking method:

Combine the sifted flour with half the sugar, soda, and salt.
Cut the slightly melted butter into pieces, add to a cup of flour, grind until fine crumbs are obtained, and set aside for half an hour or an hour in a cool place.
Steam the raisins in boiling water for 4-5 minutes, drain the water, and leave to dry on a newspaper or napkin.
Mix cottage cheese, vanilla, sugar, eggs until smooth (you can use a blender), add raisins.
Take about ⅔ of the dough, make a bottom and sides out of it, pressing the joints well with a spoon.
Pour the curd filling into the center of the mold.
Sprinkle the remaining dough crumbs evenly over the cottage cheese.
Bake for about 40 minutes, rotating the cake occasionally.

With cherry

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

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

Ingredients:

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

Cooking method:

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

With condensed milk

Cooking time: 90 minutes
Number of servings: 9-10 persons
Calorie content of the dish: 4750 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: easy

Any housewife can bake a quick shortbread cake with condensed milk. This is a truly tasty, aromatic and crumbly pie that can be served on a holiday table without shame. Moreover, it will take less time to prepare than a trip to the grocery store, waiting in line at the checkout, etc. Your friends will appreciate the delicacy and culinary talents of the hospitable hostess.

Ingredients:

butter – 300 g;
condensed milk – 1-2 cans;
wheat flour – 2.5 cups;
egg – 3 pcs.;
soda – 1 tsp;
sugar – 1 glass.

Cooking method:

Grind the yolks with sugar, pour into butter (or margarine), knead everything well.
Transfer the dough onto a sheet to form 0.5 cm cakes. Bake for about 20 minutes.
Cut the cake into 4 parts.
Cover each layer with condensed milk.
Coat the top cake and sides in the same way, decorate with fruits, berries or coconut flakes.

With sour cream

Cooking time: 60 minutes
Number of servings: 4 persons
Calorie content of the dish: 6380 kcal
Purpose: for dessert
Cuisine: French

A recipe for shortbread cake with sour cream came to us from France, where for the first time the chef of one of the restaurants introduced this unusually delicate dessert to the menu. Subsequently, many similar cakes with sour cream and yoghurt fillings appeared, including the well-known sponge cake with cream and a delicate layer of cream, which can be found on the shelves of every store.

Ingredients:

margarine – 125 g;
sugar – 300 g;
egg – 2 pcs.;
soda – 1/2 tsp;
vanilla sugar – 1 pack;
sour cream – 650 g;
flour – 400 g;
condensed milk – ½ can;
milk chocolate – 200 g.

Cooking method:

Grind sugar and vanillin with eggs, add margarine, slaked soda, 150 g of sour cream and flour to the mixture.
Spread the dough in a thin layer into a deep pan, cover with parchment, and lay out the next layer. There should be 5-6 layers in total.
Bake in the oven for about 40 minutes until golden brown.
Using a blender, beat sour cream with sugar (about 100 g) until thick. At the moment when the cream begins to thicken, add boiled condensed milk, continuing to beat the mass.
Coat the cake with a thick layer, cover with the next layer of dough.
Sprinkle grated chocolate on top and let the cake sit for an hour in the cold.

Leningradsky

Cooking time: 180 minutes
Calorie content of the dish: 6830 kcal
Purpose: for dessert
Cuisine: Russian

Back in Soviet times, the recipe for Leningrad cake was passed down from mothers to daughters and was the most frequent guest on the holiday table. Only Kyiv could compete with him. This cake has reached us almost in its original form; to this day, thousands of housewives prefer it over newfangled recipes. The Leningrad cake is not prepared quickly, but all the effort is worth the result!

Ingredients:

flour – 300 g;
butter – 300 g (175 for dough, 125 for cream);
powdered sugar – 125 g;
egg – 2 pcs.;
baking powder – 1 tsp;
sugar – 620 g (115 for cream, 500 for fondant);
milk – 75 grams;
cognac – 1 tbsp. l.;
cocoa – 15 g (half for fudge, half for cream);
water – 150 g;
lemon juice – 1 tbsp. l.;
any nuts - to taste.

Cooking method:

Beat some of the butter (175 g), powdered sugar (180 g), baking powder, and egg until smooth. Add flour, knead the dough with your hands.
Divide the mass into four identical pieces, roll out into a thin layer, cut out into squares. Place the layers on a tray, put them in the refrigerator, and let the dough cool down.
Bake frozen cakes for 13-15 minutes, then cool.
In a deep container, beat water, lemon juice, 500 g of sugar to form an opaque white fudge. When it thickens, tint with half the cocoa, and distribute the resulting mass evenly over one cake layer.
Combine the milk with the yolk, add the remaining sugar and bring to a boil over low heat to form a light cream similar to condensed milk.
Cool the finished mixture, chop the remaining butter and powdered sugar into it, and beat well again.
Add cognac to the homogeneous cream, set aside 2 tbsp. l. into a separate container, pour cocoa into the rest, mix well, divide into 4 parts.
Evenly coat each cake layer and sides with cream, cover the top with fondant and decorate with white cream.
Sprinkle with nuts and let sit in the cold for 2-3 hours.

With custard

Cooking time: 120 minutes
Number of servings: 6 persons
Calorie content of the dish: 5890 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: medium

Have you ever tried shortcrust pastry cake with custard? If not, be sure to try it! This is an amazingly delicious delicacy that anyone can quickly prepare at home, all it takes is a little effort and a little patience. Custard lovers will love this recipe and will definitely become one of the favorites in the family cookbook.

Ingredients:

flour – 450 g;
butter – 400 g;
eggs – 4 pcs.;
soda ½ tsp;
milk – 0.8 l;
sugar – 250 g;

Cooking method:

Pour milk into a ladle and place on low heat.
In a cup, mix sugar, 2 tbsp. l. flour, 3 eggs, pour everything into the ladle, bring to a boil, turn off and cool.
Mix the remaining flour, baking soda, butter, sugar and salt in a bowl. Knead the dough, divide it into 5-7 parts.
Roll out round cakes, bake each separately in a hot oven for 10 minutes.
Assemble the cake, coating the layers with cream. Garnish with coconut, nuts or ground biscuits.
Let stand in the refrigerator for 3-4 hours.

Pest

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

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

Ingredients:

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

Cooking method:

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

With meringue

Cooking time: 160 minutes
Number of servings: 12 persons
Calorie content of the dish: 6800 kcal
Purpose: for dessert
Cuisine: Russian
Difficulty of preparation: difficult

Children really love sand cake with meringue, because it is light, airy, sweet and beautiful. To prepare such a dish, you need some skill and skill. The hardest part is the meringue. Not every housewife can make it the first time, but it’s worth a try, because such a cake is incredibly aromatic and tasty. Be patient, have a couple of hours of free time and go for it!

Ingredients:

butter or margarine – 200g;
sugar – 3 cups;
flour – 2 cups;
egg – 5 pcs.;
heavy cream – 600 g;
thickener for cream – 8 g;
vanillin – 8 g;
salt – 1 g;
coloring for cream - optional.

Cooking method:

Grind the yolks with 1 cup of sugar, add butter, flour, salt, vanillin. Knead the dough and divide it into 8 parts. Place in the refrigerator.
Beat egg whites and granulated sugar until stiff.
Roll out each part of the dough, place it on parchment, place the meringue on top, retreating 1 cm from the edge.
Bake at 160-180 degrees for 16-20 minutes.
Mix chilled cream with thickener (you can use gelatin), 6 tbsp. l sugar, coloring, beat everything until smooth.
When the cakes have cooled, coat them with cream and decorate the cake.

With boiled condensed milk

Cooking time: 90 minutes
Number of servings: 8-10 persons
Calorie content of the dish: 4875 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: medium

You can buy shortbread cake with boiled condensed milk in any store, but this favorite delicacy of all those with a sweet tooth can be baked yourself. The main leavening agent for shortcrust pastry is margarine, so you need to choose it with special care. It is important that the fat is fresh, soft and not rancid. Boiled condensed milk can be prepared at home.

Ingredients:

confectionery margarine – 250 g;
boiled condensed milk – 2 cans;
wheat flour – 2 cups;
egg – 3 pcs.;
soda – 1 tsp;
sugar – 1 glass.

Cooking method:

Rub the yolks with sugar, add margarine, mix well.
Pour flour, soda, slaked with vinegar into the mixture, knead the dough.
Place the mixture 3-5 mm thick on a greased sheet to make 2-3 cakes, bake at 185 degrees for 17-20 minutes.
Cut each cake in half so that you end up with 4 pieces.
Grease the bottom cake with condensed milk, place the next one on it and repeat the procedure.
Coat the top cake and sides with boiled condensed milk in the same way, sprinkle with chocolate chips, walnuts or other decoration.

Fruit pies

Cooking time: 60 minutes
Number of servings: 8 persons
Calorie content of the dish: 4580 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: easy

When you receive a sudden call from friends who promise to drop by for a visit in an hour, a shortcrust pastry cake with fruit is the perfect salvation. It prepares quickly, is perfect for any tea party and will not leave indifferent even picky eaters and gourmets. It’s not for nothing that people say that all the best things are elementary.

Ingredients:

margarine – 200 g;
eggs – 3 pcs.;
sugar – 1 glass;
flour – 3-4 cups;
soda – ½ tsp;
apple – 4 pcs.;
powdered sugar – 2-3 tbsp. l.

Cooking method:

Combine the melted butter with half the sugar, soda, sifted flour, knead the dough, divide it into 2 parts, freeze.
Peel and grate apples, mix with sugar.
Line the pan with parchment, grate 1 piece of dough and distribute it evenly over the pan.
Pour the filling into the mold, then grate the dough again.
Bake until golden brown. Sprinkle with powdered sugar.

With nuts

Cooking time: 60 minutes
Number of servings: 10 persons
Calorie content of the dish: 4980 kcal
Purpose: for dessert
Cuisine: Russian
Cooking difficulty: easy

It’s as easy as shelling pears to prepare a shortbread and nut cake for the holiday table. Especially if you use a ready-made semi-finished cream, which will speed up the process. If you wish, you can prepare the cream yourself, it will be even tastier and more enjoyable. The recipe presented below is designed for beginner cooks to whip up a dessert.

Ingredients:

flour - 3 cups;
sugar – 250 g;
egg – 2 pcs.;
butter – 200 g;
custard - 120 g;
jam – 2-3 tbsp. l.;
walnut – 50 g.

Cooking method:

Knead the dough from flour, butter, eggs and sugar. Divide into 4 parts.
Roll each part into a thin sheet and shape the future cake.
Prick the entire surface of the crust with a fork, bake for 10-15 minutes, and cool.
Prepare the cream according to the instructions on the package, cool.
Assemble the cake, coating the layers with cream.
Grease the top and sides with jam, sprinkle with chopped nuts.
Let it brew for several hours in the refrigerator.

How to bake shortbread cake crust

In order for a shortbread cake to be cut better, not to crumble, and to be tasty, it is important to take into account a few simple rules:

It is better to use the cakes chilled. This makes it easier to form layers and place them in the mold.
Let the finished cake sit for a bit so that it soaks in and doesn’t fall apart when cutting.
Do not use melted margarine or butter.
Be sure to preheat the oven before placing the shortcrust pastry in it.
Mix ingredients cold.
If you are not entirely sure of the quality of the flour, sift it first.
Do not make the cakes too thick, they will not absorb the cream well.
To make the cake softer, replace the sugar with powdered sugar.
Use baking parchment if you decide to bake on a baking sheet, be careful it is completely dry and clean so that the shortbread cake layer does not stick.

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Shortbread cake: recipes

Shortbread cake is a simple and at the same time very tasty dessert that you can use to welcome guests and delight your family. The peculiarity of this delicacy is that the dough acquires its characteristic texture due to the high oil content in it. But yeast is not used for shortbread baking.

Shortbread cake has been around for so long that it has become almost one of the most common types of home treats. Housewives have learned to cook it with fruit, cream, jam, cottage cheese, condensed milk and other toppings, so the baked goods can be different every time.

Among the shortbread desserts there is also the famous no-bake cake, named after the abode of the most hardworking inhabitants of our planet.

Let's look at the most popular and original recipes for delicious shortbread cakes that are easy to bake at home.

Simple shortbread cake

A simple step-by-step recipe for a classic shortbread cake.

Ingredients for the dough:

250 g butter or margarine;
2 eggs;
150 g sugar;
400 g wheat flour;
0.5 tsp. baking powder;
5 g vanillin.

Ingredients for cream:

5 g vanillin;
200 g butter;
1 can of boiled condensed milk.

Preparation:

Break the eggs into a deep bowl, add vanillin. Beat until you get a white mixture. Then add margarine, continuing to beat. Afterwards, add baking powder and flour. Add flour gradually, kneading the dough and monitoring its consistency. The dough should be soft and not stick to your hands. It is possible that the amount of flour in your cake will differ slightly from that indicated in the recipe, this is not a big deal. Instead of baking powder, you can use soda, slaked with lemon juice or vinegar. Cover the bowl with the dough, rolled into a ball, with cling film and place in the refrigerator for half an hour. If you are in a big hurry, then 15 minutes may be enough.
Remove the dough from the refrigerator, divide into 4 equal parts, and roll out each of them. Next, cut out an identical circle from each rolled out part. A bowl or pan with a diameter of 27-29 cm is well suited for this. Cover a baking sheet with paper and place the resulting circles on it. Bake at 180 degrees for about 15 minutes.
While the cakes are baking and cooling, you can prepare the cream for the shortbread cake. To do this, you first need to beat the butter with vanilla.
Pour condensed milk into the resulting mixture and continue whisking until the mass becomes airy and acquires a homogeneous structure.
When the shortbread cake layers have cooled, grease them with cream, placing one on top of the other. The top cake also needs to be greased. In principle, a simple shortbread cake is already ready, but you can transform it a little more. To decorate, chop the baked dough scraps with your hands or on a coarse grater and sprinkle them over the cake.

By the way, shortcrust pastry for cakes is prepared in the same way in most cases. You can only change the amount of ingredients as needed.

Recipe for shortbread cake with jam

The ingredients for the dough are similar to the previous recipe. Unless you don’t have to use vanillin, because the jam will still give off its aroma. For the filling you will need about 350 grams of your favorite thick jam, marmalade or marmalade.

If you like something sour, then instead of jam, you can take 2 lemons, peeled and pitted, grate them and add 1 cup of sugar. This will make a cake with lemon filling.

After the cakes have cooled, simply brush all layers with jam and decorate the cake as indicated above. Perhaps shortbread cake with jam is the fastest way to prepare baked goods for an unexpected tea party, but it is no less delicious.

Cake with boiled condensed milk

By changing this recipe just a little, we can get a cake with boiled condensed milk. For the cream, beat 400 ml of condensed milk with 100 g of butter. The remaining stages remain unchanged. Cake with condensed milk goes well with nuts, bananas and fresh strawberries.

Shortbread cake in a slow cooker

Modern kitchen appliances allow you to prepare shortbread cake in a slow cooker. To do this, the entire dough needs to be divided into only 2 parts, the larger of which should be placed on the bottom of the multicooker bowl, forming sides. Put jam on top, grate the rest and sprinkle the cake on top. The “Baking” mode will cope with the preparation of shortbread cake within an hour.

Sand cake with curd soufflé

It sounds beautiful, and tastes very airy and tender. Since most of this cake is cottage cheese, the amount of ingredients for the dough should be reduced by 2-2.5 times compared to previous recipes (based on 140-150 g of flour). In addition, here you will need a split form.

Ingredients for curd soufflé:

140 g milk;
400 g cottage cheese;
200 g fresh cream;
juice of 1 lemon;
18 g gelatin;
150 g sugar.

Stages of preparing shortbread cake with curd soufflé:

Knead the dough, divide it into 2 balls, and place in the freezer for 15-20 minutes.
Roll out the cooled dough to the size of the springform pan. Leave one circle of dough whole. Cut the other one into sectors, as usual, cut a ready-made cake. Bake until done at 180-200 degrees.
Pour the milk into the gelatin and leave until it swells.
Beat cottage cheese with sugar, add lemon juice. Whip the cream separately, and only then mix it with the curd cream.
Heat the milk-gelatin mixture and pour it into the cottage cheese.
Place the whole cake layer on the bottom of the springform pan. Pour a curd soufflé over it, to which, if desired, you can add, for example, fresh berries, candied fruits or dried fruits. You need to place fragments of the cut cake on top and press down lightly. Place in the refrigerator for at least 5 hours.
After removing the split ring, the cake with curd filling can be poured with chocolate glaze, condensed milk, decorated with powdered sugar, candied fruits or decorated with chopped fruit. Shortbread cake with cottage cheese is ready to serve!

Exquisite shortbread cake with mascarpone

Mascarpone is the main ingredient in the famous Italian tiramisu. However, shortcrust pastry cakes also deserve his attention.

Ingredients for the dough:

330 g flour;
185 g softened butter;
125 g fine sugar or powder;
1 egg;
1 tsp. baking powder.

For the cream you will need:

500 g mascarpone;
8 tbsp. l. Nutella chocolate and nut butter;
1 tbsp. l. cognac

For the glaze:

150 g milk chocolate;
100 g butter;
1 tbsp. l. apricot jam.

Preparation:

Mix butter, sugar, egg, baking powder, then gradually add flour and knead the dough. The dough, divided into 5-6 parts, is cooled in the refrigerator for 45 minutes.
Each piece of dough is rolled out into a thin circle with a diameter of about 25 cm. Then the cakes are baked in the oven at 220 degrees for 7 minutes.
To prepare the cream, you just need to mix all its ingredients well. Grease the cooled cakes with cream.
To make the glaze, you need to melt all its ingredients in a water bath, then cool the mixture and decorate the cake with it. Place the cake in the refrigerator until the icing hardens.

To visually align the edges of the cake, you can decorate them with nuts. Shortbread cake with mascarpone is not a cheap pleasure, but the taste is worth it.

If you don’t have mascarpone, you can make a cake with: beat 700 g of thick sour cream or cream with 150 g of sugar and two packets of vanilla sugar. In this case, you can use the same cream instead of glaze.

Sand cake “Anthill”

No-bake shortbread cake “Anthill” is not only a quick solution for tea, but also an easy way to pamper your loved ones.

Ingredients:

shortbread cookies - 600 g;
boiled condensed milk - 500 g;
butter - 100 g;
sour cream - 2 tbsp. l.;
milk chocolate -30 g);
crushed walnuts - to taste.

Preparation

Cookies need to be crushed by hand or using a food processor.
Beat condensed milk with a mixer
Add sour cream and beat again.
Add butter and nuts there.
The resulting mixture is placed in a heap on a flat plate, sprinkled with grated chocolate and sent to the refrigerator until it hardens (up to 60 minutes).

To give the cake an even more appetizing look, from the remaining dough you can roll small balls with a diameter of 1 cm for further decoration or any figures that your imagination suggests, and also bake them next to the cakes. After cooling, all or part of the figurine balls can be decorated with chocolate. To do this, you need to melt 50 g of milk or dark chocolate in a water bath, and use a toothpick to dip the figures into it. Let the chocolate harden and the decor dry. Decorate the cake.

You can try making shortbread cake with meringue. To do this, before baking the cakes, you should put more liquid meringue on one of them. And then cook according to plan. For example, prepare cream and spread it on all the cake layers while assembling the cake.

If you didn’t calculate it correctly and you have quite a lot of extra dough left after making the cake, cut it using different molds and bake it together with the cake layers. Can you guess what will happen? Shortbread cookies make another good dessert, especially if the cake runs out quickly.

If for some reason you cannot use the oven at home, but really want to enjoy a delicious shortbread dessert, then buy ready-made cakes in the store. In this case, you will get a cake without baking. But the airy curd filling or the most delicate cream, prepared with your own hands and with love, will allow you to claim that you made the entire shortbread cake from start to finish yourself.

Cook, experiment and enjoy. Have a delicious tea party!

Shortbread, baked from shortcrust pastry (“breeze” in French), ranks second in popularity after yeast. The secret of success lies in the availability of ingredients, ease of preparation and a wide range of confectionery products that can be created based on it.

Shortbread dough got its name due to the high content of fats (butter, margarine), which, when baked, make it crumbly, like sand.

Types of cakes

Depending on the ingredients used and their quantity, the following types of shortbread are distinguished:

Classic cake. It contains flour, sugar and butter.
Cake made with egg yolks. Egg yolks are added to the classic composition. This gives the baked goods a good crumbiness and looseness.
Sour cream crust. Replaces half a serving of butter. This recipe is lower in calories. Gives the dough elasticity, pliability, and makes it convenient to roll out. This crust forms the basis for pies and juice cakes.
Mayonnaise crust. The sauce is used as an alternative to sour cream and completely replaces butter. The dough turns out pliable, and the finished product retains its sandy properties.

What can you make from shortcrust pastry?

Shortbread cakes are used to prepare:

open pies with sweet filling;
fragile cookies in silicone molds;
desserts with jam;
crumbly curd treats.

The sugar-free base is no less popular. To create hearty baked goods for lunch, meat pies, chicken chicken with minced meat, and cake layers for mushroom casseroles are suitable.

Compound

The classic shortbread recipe involves using sugar, butter (can be replaced with margarine) and flour in a ratio of 1:2:3, respectively. Soda and baking powder are not added.

To give your baked goods an original taste and aroma, you can add a little vanilla, lemon or orange zest, grated chocolate, cocoa, cinnamon or chopped nuts to the dough.

The main components and additives are chopped with a knife until crumbly or kneaded in a food processor with a special dough attachment. You should touch it with your hands as little as possible, otherwise the warmth of your hands will cause heating and the recipe will be disrupted. The workpiece is placed in cling film and sent to the refrigerator for half an hour.

Benefits and harms

This is surprising, but shortcrust pastry cakes are a real storehouse of vitamins! It contains vitamins A, E, H, D, PP and B, as well as microelements - potassium, calcium, magnesium, iron, sodium, phosphorus, zinc and many others.

There is also a fly in the ointment - high-grade wheat flour has a high yield of gluten, which inhibits digestive processes and creates a feeling of heaviness in the stomach. Nutritionists recommend minimizing the consumption of shortcrust pastry due to its high calorie content (404 kcal per 100 grams excluding impurities) and starch content.

The energy value of the cake according to the classic recipe is 6.6 grams of protein, 21 grams of fat and 46.8 grams of carbohydrates.

The process of preparing and serving the cake

The recipe for shortbread cakes requires strict adherence to the temperature regime when working with the dough. Kitchen utensils, ingredients and air should not exceed +20 degrees Celsius.

The optimal baking temperature is 180-200 degrees. An indicator of readiness is the appearance of a characteristic golden color and drying of the liquid. Depending on the type of oven and the size of the workpiece, it may take from 10 to 60 minutes to achieve the result.

This is interesting, but the finished shortcrust pastry can be frozen! Just wrap it in cling film and put it in the freezer. For 2-3 months it will not lose its properties and will be ready for use immediately after defrosting.

Below are popular shortbread recipes for homemade confectionery masterpieces.

Shortbread base for cheesecake

Delicious curd cake - raspberry, strawberry, chocolate, lemon, etc. Do you know what they all have in common? A crispy sandy base, which is the hallmark of this dish with American roots.

There is a recipe for making cheesecake without a base. But nothing beats the delicate crunch of shortcrust pastry with a creamy filling!

Main ingredients:

Wheat flour - 150 grams.
Butter - 100 grams.
Sugar - 30 grams.
Chicken egg - 1 piece.
Salt is on the tip of the knife.

Cooking process

To prepare the shortbread crust for cheesecake, sift the flour into a mixer bowl, add 100 grams of butter at room temperature and sugar. Set the speed to minimum and mix until smooth. Add a pinch of salt to the dough so it won't be too brittle. At the very end, add the egg. When the mass has acquired elasticity, place it in the refrigerator for 2 hours.

After the specified time, the dough is ready for use - it can be rolled out, placed in a mold lined with parchment paper and placed in the oven for 15 minutes at 180 degrees. The cheesecake base is ready! Or you can go another way. Instead of 100 grams of butter, add 200 grams. Mix with remaining ingredients in a blender until smooth. Immediately pour the dough into the mold and place it in an oven preheated to 180 degrees. Wait until the oil begins to boil and acquires a characteristic brown tint. Remove the shortbread, cool to room temperature, and place in the refrigerator for 3-4 hours until the butter hardens and the dough sets.

Shortbread cake with meringue layer

Multi-layered with meringue - a synergy of black and white cakes, a layer of jam and a meringue cake. The confectionery product turns out to be tall and quite heavy, so it will satisfy the dessert needs of a company of 8-10 people.

Before serving, shortbread cakes with meringue should be kept in the cold for 5-6 hours so that the cake is well soaked.

List of ingredients

Shortbread:

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

Meringue crust:

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

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

Meringue, cream, shortbread. Recipe with photo

To prepare shortbread dough, melted butter must be beaten with sugar until stable fluffiness. Add 1 yolk and 1 tablespoon of sour cream, continuing to beat.

Gently stir in the sifted flour and baking powder. Knead the dough.

Divide the workpiece into 4 equal parts. To do this, you can use a kitchen scale or visually separate equal lumps. Mix cocoa into 2 parts. Place the entire dough in the refrigerator, wrapping each lump in cling film.

Place parchment paper in a springform pan. Place 1 piece of white dough on the bottom, spreading evenly to the edges. Apply a thin layer of jam. Place dough with cocoa on it. It should lie not in a layer, but in pieces. You should pinch off 2-centimeter pieces from the base and distribute them evenly over the surface.

Preheat the oven to 180 degrees. Send the form there with the filling. Bake for 20-25 minutes. Do the same with the remaining dough.

For the meringue cake, separate the whites from the yolks and beat into a fluffy foam for 5 minutes. Add sugar 30-40 seconds before the process is completed. Don't stop whisking.

Grind the nuts in a coffee grinder or blender until they become flour. Add to whites with sugar. Mix.

Place the dough in a mold lined with paper. Set the oven temperature to 90 degrees and “dry” the cake for 2 hours until ready.

To make the cream, combine water and sugar, put on fire, bring to a boil and cook for 5 minutes. Cool to room temperature.

Beat soft butter with a mixer into a fluffy mass. Add a tablespoon at a time to the cooled sugar syrup, beat.

All that remains is to assemble the shortbread for the cake. Place the bottom one with the chocolate side up. Lubricate with cream. Place the nut meringue cake on it. Lubricate with cream. The last layer is shortbread, chocolate side down.

Grease the top and sides of the cake with the remaining cream and sprinkle generously with coconut flakes.

Cake based on sponge cakes

We present to your attention a confectionery product made from two types of cake layers and three layers. The cake will surprise gourmets with a sweet tooth in terms of taste and appearance.

Its preparation will require 90 minutes of time and a basic set of ingredients.

For the shortbread:

Premium flour - 180 grams.
Sugar - 70 grams.
Margarine - 100 grams.
Chicken egg - 1 piece.

For the sponge cake:

Flour - 100 grams.
Cocoa - 1 tablespoon.
Sugar - 80 grams.
Egg - 8 pieces.

For layering and impregnation:

Cherry berries - 500 grams.
Cherry juice - 100 milliliters.
Starch - 10 grams.
Sugar - 2 tablespoons.
Cherry tincture - 60 grams.
Chopped dark chocolate - 50 grams.
Gelatin - 1 pack.

For buttercream:

Heavy cream - 1 liter.
Vanillin - a sachet.

For shortbread, mix soft margarine with flour, sugar and egg. Knead the dough thoroughly until smooth. Roll out into a circle according to the size of the mold. Make several punctures with a fork around the perimeter. Bake at 180 degrees for 15 minutes (until golden brown).

For the sponge cake, beat the eggs into a strong, stable foam. Mix flour with cocoa. Gradually add to the egg mixture. Knead the dough, knead gently with a spoon so as not to disturb the fluffiness created by the egg mass.

Pour into a springform pan and bake in the oven at 180 degrees for 20 minutes. Cut the finished cake into several pieces with a knife.

For the cream, beat vanillin with cream until thick and homogeneous.

Preparing cherry impregnation will take longer. Starch must be dissolved in juice. Add cherries to mixture. You can use both fresh berries, after removing the seeds, and frozen ones. In the latter case, they should melt to room temperature.

Place the pan with starch, juice and cherries on the fire and cook for 10 minutes. Add gelatin. Dissolve it. Cool the jelly. Place in the refrigerator to thicken.

Add sugar to the cherry liqueur. Soak each cake with the resulting syrup.

Assembling the cake

Place a shortbread cake on the bottom of a large plate and spread the jelly evenly over it. Cover with the first sponge cake. Grease generously with buttercream and pour cherry jelly. Top with the second sponge cake.

Cover the top and sides of the shortbread cakes thickly with buttercream.

Decorate the top with cherries and sprinkle with chocolate chips (grate on a fine grater).

Place the finished product in a cold place for several hours to soak.