Sand cake with butter cream

Cakes 248 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Sand cake with butter cream
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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The basic recipe for shortbread cake with buttercream. Shortcrust pastry cakes turn out to be brittle and crumbly, and when soaked in butter cream, they soften and become juicy.

Ingredients

Directions

  1. Whisk the eggs.
  2. Rub butter or margarine thoroughly with sugar until white
  3. Add beaten eggs with a fork and mix well until the sugar is completely dissolved and a homogeneous mass is obtained.
  4. Soda extinguish with vinegar. Introduce soda, extinguished with citric or acetic acid, into the mass, if desired, vanillin.
  5. Pour flour into the prepared mass.
  6. Quickly knead the dough with your hands, while the shortbread dough cannot be kneaded like noodles, otherwise it will lose its plasticity, and the products made from it will be hard.
  7. Next, divide the dough into even pieces for 5 cakes. It is better to cut this dough at 18-20 ° C, if the temperature is above 25 ° C, then the dough needs to be cooled, and hands should be held in cold water.
  8. From each piece of dough, roll out a layer (cake) with a diameter of about 20-21 cm and a thickness of not more than 8 mm on a flat surface of the table and transfer it with a rolling pin to a dry iron sheet or baking sheet. Or a piece of dough can be flattened a little on the table, then transferred to a sheet and flattened with the palm of your hand into a layer of the desired thickness and diameter. On one large sheet fit two cakes arranged diagonally.
  9. Turn on and preheat the oven.
  10. Bake the cakes at 200°C for 15-20 minutes until golden on the surface and inside the cakes. If the dough is ready in one place, but not baked in the other, then you can put a piece of paper on the baked places until the entire layer is baked.
  11. Baked shortcrust pastry cakes break easily, so they need to be cooled a little and carefully shifted onto the table with a knife.
  12. Butter cream for sand cake:
  13. Rub eggs with sugar.
  14. Dilute with milk.
  15. Put on a slow fire and, stirring, bring to a boil. Remove from heat, cool until slightly warm.
  16. To boil water. Dilute coffee 1 tbsp. a spoonful of boiling water.
  17. Soften the butter, beat it.
  18. Rub the milk-egg mixture one spoonful into the butter, continuously whipping the cream with a mixer.
  19. Add filler (coffee) to the finished cream.
  20. You can use any other filler: cocoa, lemon juice, orange juice, syrup, etc.
  21. Divide the cream into 6 parts.
  22. Trim the finished cakes with a sharp knife (do not throw away the trimmings and crumbs), layer with cream.
  23. Grease the top and sides of the cake with cream.
  24. Grind the scraps into crumbs.
  25. You can add chopped nuts.
  26. Sprinkle the finished cake with a mixture of crushed scraps of sand cakes (crumbs).
  27. Leave the finished sand cake with butter cream for several hours (3-4 hours) at room temperature so that the cakes absorb the cream, and then transfer to the refrigerator.

Sand cake with butter cream



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

The basic recipe for shortbread cake with buttercream. Shortcrust pastry cakes turn out to be brittle and crumbly, and when soaked in butter cream, they soften and become juicy.

Ingredients

Directions

  1. Whisk the eggs.
  2. Rub butter or margarine thoroughly with sugar until white
  3. Add beaten eggs with a fork and mix well until the sugar is completely dissolved and a homogeneous mass is obtained.
  4. Soda extinguish with vinegar. Introduce soda, extinguished with citric or acetic acid, into the mass, if desired, vanillin.
  5. Pour flour into the prepared mass.
  6. Quickly knead the dough with your hands, while the shortbread dough cannot be kneaded like noodles, otherwise it will lose its plasticity, and the products made from it will be hard.
  7. Next, divide the dough into even pieces for 5 cakes. It is better to cut this dough at 18-20 ° C, if the temperature is above 25 ° C, then the dough needs to be cooled, and hands should be held in cold water.
  8. From each piece of dough, roll out a layer (cake) with a diameter of about 20-21 cm and a thickness of not more than 8 mm on a flat surface of the table and transfer it with a rolling pin to a dry iron sheet or baking sheet. Or a piece of dough can be flattened a little on the table, then transferred to a sheet and flattened with the palm of your hand into a layer of the desired thickness and diameter. On one large sheet fit two cakes arranged diagonally.
  9. Turn on and preheat the oven.
  10. Bake the cakes at 200°C for 15-20 minutes until golden on the surface and inside the cakes. If the dough is ready in one place, but not baked in the other, then you can put a piece of paper on the baked places until the entire layer is baked.
  11. Baked shortcrust pastry cakes break easily, so they need to be cooled a little and carefully shifted onto the table with a knife.
  12. Butter cream for sand cake:
  13. Rub eggs with sugar.
  14. Dilute with milk.
  15. Put on a slow fire and, stirring, bring to a boil. Remove from heat, cool until slightly warm.
  16. To boil water. Dilute coffee 1 tbsp. a spoonful of boiling water.
  17. Soften the butter, beat it.
  18. Rub the milk-egg mixture one spoonful into the butter, continuously whipping the cream with a mixer.
  19. Add filler (coffee) to the finished cream.
  20. You can use any other filler: cocoa, lemon juice, orange juice, syrup, etc.
  21. Divide the cream into 6 parts.
  22. Trim the finished cakes with a sharp knife (do not throw away the trimmings and crumbs), layer with cream.
  23. Grease the top and sides of the cake with cream.
  24. Grind the scraps into crumbs.
  25. You can add chopped nuts.
  26. Sprinkle the finished cake with a mixture of crushed scraps of sand cakes (crumbs).
  27. Leave the finished sand cake with butter cream for several hours (3-4 hours) at room temperature so that the cakes absorb the cream, and then transfer to the refrigerator.

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