Shortbread cake is a delicious crumbly dessert for the whole family. Shortbread vanilla cake

Step 1: Prepare the dough for the shortbread cake.

Combine in a deep bowl chicken eggs with granulated sugar and vanilla sugar. Mix thoroughly and beat with a mixer or blender until a white mass forms. After that add margarine at room temperature, beat everything together again. Add baking powder, gradually add flour sifted through a fine sieve. Mix everything and start kneading a soft, non-stick dough.
Ready dough carefully roll into a log, cover the bowl on top cling film and put in the refrigerator for half an hour.

Step 2: Prepare the cream for the cake.

While our dough is resting in the refrigerator, let's prepare the cream. To do this, combine butter at room temperature with vanilla sugar, add pre-boiled condensed milk (you need to cook it over medium heat in a saucepan with water so that the can of condensed milk is completely covered with water, at least 2-3 hours). Mix all ingredients and beat with a mixer or blender until a light, homogeneous mass is formed.

Step 3: Roll out and bake the cake layers in the oven.

Now that the dough has completely rested, remove it from the refrigerator, remove the film, divide it into 4 approximately identical parts. Lightly sprinkle the working surface of the table with flour, lay out one piece of dough and roll it out into a rectangular layer using a rolling pin. Trim the edges of the dough with a sharp knife to form a round cake. Set the dough scraps aside; we will need them a little later. Do the same with the remaining 3 parts of the dough.
Line a baking sheet with parchment paper and, using a rolling pin, carefully transfer the dough onto it. Preheat oven to 180 degrees, place the baking tray in it and leave for 15 minutes bake. The cooking time for cake layers also depends on the individual characteristics of each oven, so baking time may need a little more or less.
When the cake is browned, remove the baking sheet, transfer the cake to a cutting board, and transfer the new cake onto the baking sheet. Continue this way until you have baked all 4 layers. Place the finished cakes on top of each other so that they can slightly steam from each other and soften. After this, place one cake layer on the serving plate in which you will serve the dish to the table, coat it with generously prepared cream, cover it with a second cake layer and so on, coat all 4 cake layers.

Step 4: Make grapes and leaves from scraps of dough.

Combine the dough scraps into one ball and divide it into 2 approximately equal parts. Pinch off small pieces of dough from one part and roll it into small grapes in your hands. Place them at a distance from each other on parchment paper, which you then carefully transfer to a baking sheet and bake in the oven at the same temperature until browned. To prepare grape leaves, we need template from thick paper . Cut a grape leaf from a leaf. Roll out the second part of the dough and, using a ready-made template, cut out three grape leaves. Also make veins on the leaves with a knife. Place the leaves on parchment and bake until browned.

Step 5: Decorate the cake with balloons, leaves and hot chocolate.

Break the chocolate bar into pieces, put it in a small container and melt it in a water bath. After using a regular toothpick Dip half of the total number of dough balls (grapes) into it while it is still hot and place them on a flat surface covered with cling film. Leave them to dry until the chocolate hardens completely. After this, place two bunches of grapes from chocolate and plain balls on the last cream layer of the cake. Place grape leaves in random order. Melt the remaining chocolate again in a water bath, pour it into a pastry bag (if you don’t have one, you can replace it with a thick one plastic bag, with a small hole in one of the corners). And we draw a grape branch, tendrils and veins on the leaves on the cake.

Step 6: Serve the simple shortbread cake.

It is better to place the finished cake in the refrigerator overnight for soaking. During this time, the cakes will have time to be well saturated with cream, and the cake will acquire an unforgettable taste. Enjoy your meal!

If you don’t have a bag of baking powder for dough, you can replace it with regular baking soda, slaked with vinegar or lemon juice - 0.5 teaspoon.

Vanilla sugar can be replaced with vanillin, but it must be used in a smaller proportion, on the tip of a table knife.

To knead the dough, you may need a little more or less flour than indicated in the recipe.

Shortbread dough Shortbread dough is prepared with big amount oils (26%) and sugar (18%); The dough turns out very thick, and its humidity does not exceed 20%. In such conditions, yeast cannot develop, and it cannot be used as a leavening agent for this type of dough. The main leavening agent in shortcrust pastry is oil. It makes the dough crumbly, envelops the flour particles and prevents them from coming together. Flour for shortcrust pastry is taken with an average amount of gluten (28-36%). If you take flour with a small amount of gluten, the products will turn out too crumbly and will be difficult to shape; if with a large amount, the products will be stretched. To further loosen the dough, chemical leavening agents are added to it - ammonium carbonate and baking soda, which decompose when heated, releasing gases. A well-kneaded dough should not contain any lumps of flour or butter. It should be a homogeneous, dense, elastic, oily mass of gray-yellow color. Dough moisture content is 18.5-19.5%. The main components of shortcrust pastry are wheat flour, butter or margarine, egg or egg yolk, sugar, and baking powder. Products from shortcrust pastry are characterized by a pleasant taste. You can bake pies, cakes, pastries, cookies and other products from shortcrust pastry. Sometimes when making shortcrust pastry, part of the flour is replaced with starch, ground nuts, mayonnaise or sour cream, cocoa or other ingredients are added. Sugar is best added to the dough in the form of powdered sugar.

Shortbread dough 1 pack of butter or margarine, 1 glass of sugar or powdered sugar, 1 egg, 8 tablespoons of premium flour, salt, soda on the tip of a knife. Disadvantages that may arise during the production of dough and the reasons for their occurrence are given below.

Flaws	Causes of deficiencies
The dough is not plastic, it crumbles when rolled out, and fat comes out of it during baking.	The dough is kneaded with melted or heavily mashed butter or with other warm products
Baked goods are rough and crumble	The dough is warm
The dough is long and shrinks when rolled out.	Lots of flour and liquid, little fat
When baking, the products are small in volume and hard.	Fat is added to the dough last. Kneaded the dough for a long time
The layers burned in places	The layer is unevenly rolled out. The baking tray was not turned in the oven in a timely manner
The product is very crumbly	Instead of eggs, only egg yolks or a lot of butter are added
Products are rigid, glassy	Instead of eggs, added egg whites or a lot of caxapa, little oil

Starch - 160 g, butter - 125 g, sugar - 125 g, flour - 1 cm. spoon, eggs - 3 pcs., almonds - 2 cm. spoons, candied cherries - 3 cm. spoons, raisins - 2 cm. spoons, chopped candied fruits - 2 cm. spoons, rum - 2 cm. spoons, lemon zest - 1/2 teaspoon, vanilla sugar - 1/2 sachet, soda - 1/2 teaspoon, pinch of salt.

Beat butter, sugar, lemon zest and vanilla sugar, add starch, flour, salt, soda, eggs. Place peeled and ground almonds, washed and dried raisins, and candied fruits into the dough. Chop the cherries, sprinkle with flour and add to the dough along with rum. Place the mixture in a greased pan and bake for 40 minutes at medium temperature.

1 cup sugar, 1/2 cup sour cream, 100 g butter, 2 yolks, 1/4 teaspoon salt, 1/4 teaspoon soda, 4 cups flour, vanilla sugar.

For cream: 2 egg whites, 3 teaspoons sugar.

For the filling: raspberry, strawberry, cranberry or lingonberry jam.

Carefully mix sour cream, sugar, butter, yolks, salt and soda, vanilla sugar and flour until fine crumbs form. Spread half of the dough onto a dry baking sheet in a 1 cm layer. Put the filling on top: raspberry, strawberry, cranberry or lingonberry jam, grated apples with sugar, raisins or pitted prunes minced through a meat grinder, or you can take a little of all of this. Cover the top with the remaining dough. We also bake in a low oven for 30 minutes. While the cake is in the oven, beat the remaining whites into a strong foam, gradually add three teaspoons of sugar. Quickly cover the finished cake with whipped egg whites and place in the oven again until they are golden brown.

Flour - 350 g, butter - 250 g, powdered sugar - 250 g, eggs - 8 pcs., fruit jam - 200 g, vanilla or lemon peel, candied fruits.

Grind butter with eggs, add powdered sugar mixed with wheat flour, add spices.

Divide the prepared dough into 2 parts, roll out, bake 2 cakes. Cool. Place fruit jam between the cake layers, brush the top of the cake with it, and decorate with candied fruits.

Roll out the shortbread dough into a round cake, place in a round mold with fluted edges, prick in several places with a fork, bake until slightly golden brown and cool.

For filling: Peel the cherries, pour in cooled sugar syrup made from 150 g of sugar and 1 glass of water, and soak the berries in the syrup for about an hour. Place the berries in a sieve, strain the syrup into a bowl and use it to make the jelly.

For cherry jelly: 1 tablespoon gelatin, 3 tablespoons sugar, cherry syrup.

Heat cherry syrup, sugar and swollen gelatin to a boil, remove from heat, cool slightly without letting it harden. Place the berries in a baked and cooled shortbread pan. Using a brush, glaze the cherries with cooled jelly and let them harden slightly. Pour a layer of the remaining jelly over the berries and refrigerate the cake for 2-3 hours.

2-3 eggs, 1 cup sugar, 250 g margarine, 1/2 teaspoon soda, 3 cups flour, 1 cup chopped walnuts,

2-3 eggs, 1 cup sugar, 250 g margarine, 1/2 teaspoon soda, 3 cups flour, 1 a glass of chopped walnuts.

Grind the eggs with sugar, crush the margarine and mix with the eggs, add soda and flour, knead the dough and refrigerate. Scroll the dough in a meat grinder and mix with a glass of chopped nuts (raisins). Bake with several balls.

Cream: beat 800 g of sour cream with sugar (1 cup), dip the ball in the cream and place in a mound, sprinkle with grated chocolate on top.

Roll out the shortbread dough into a round cake 1-1.5 cm thick, place in the prepared pan, pressing the dough so that a cavity is formed. Bake in a hot oven until golden brown, cool, remove the pan and place it on a plate.

For the cream: thoroughly beat (preferably with a mixer) 250 g of 30% cold cream or thick sour cream with 2-3 teaspoons of powdered sugar.

Fill the mold with tangerine slices and add sour cream. Decorate the cake with an ornament around the edge and small flowers on the surface of the cake, made from thick jam or jam. Serve the cake well chilled.

2 eggs, 1 cup sugar, 1/2 pack of margarine, 6 tablespoons milk, 1/2 teaspoon soda (slaked), 3.5 cups flour, a little salt.

For the cream: 200 g butter, 1 can of condensed milk.

Grind the eggs with sugar, melt the margarine, add milk to it, then pour this mixture into the eggs, add soda, salt and flour, knead the dough, divide into eight parts and freeze, then grind on a coarse grater and bake.

Pour cream over the flakes, mix well, shape and refrigerate. You can add nuts to the cream.

Shortbread dough (basic recipe) - 1 serving.

For finishing the cake: 500-600 g of fresh strawberries, a few lemon balm leaves.

For cream: 250 g cream30% fat or thick sour cream, 2 teaspoons of powdered sugar.

Roll out the dough into a round cake 1.2 cm thick, place it in a round mold with a grooved edge, pressing the dough deep into the mold to form a cavity (like a miniature “basket” cake). Be sure to prick the dough (bottom) with a fork to prevent any swelling from forming during baking. Bake at 180-200°C until golden brown. Cool, remove from mold, fill with fresh strawberries.

Beat cream (thick sour cream) with sugar, flavor with vanilla. Decorate with cream in the form of an ornament (border) along the edge of the cake. Between the strawberries, make several small elegant flowers from the cream, using a carved rococo tube, beautifully place leaves of lemon balm (melissa). Place the cake in the refrigerator for 20 minutes.

3 eggs, 1.5 cups sugar, 1 teaspoon soda, 1 pack of margarine, 2 cups flour.

For cream: 250 g sour cream, 150 g sugar, 1 cup nuts

Beat eggs with sugar, add 1 teaspoon of soda, quenched with vinegar. Separately, grind 1 pack of margarine with 3 cups of flour. Combine everything together, knead the dough. Divide the resulting mass into four parts. The cakes can be baked in the oven or in a frying pan on the stove. You just need to roll them out well.

Cream: beat sour cream with sugar and add nuts.

350 g wheat flour, 2 eggs, 200 g sugar, 100 g butter, a pinch of baking soda, 0.5 teaspoon vinegar.

For filling: 2 eggs (yolks), 200 g sugar, 300 g cottage cheese, a pinch of vanillin.

Whipped whites: 2 eggs (whites), 200 g sugar.

Grind the yolks with sugar, add softened butter, soda, quenched with vinegar, mix everything thoroughly, add flour and knead a not very thick dough. The latter is laid out into a flat cake up to 1 cm thick and baked in the oven at 230°C for 20 minutes.

Prepare the filling: the cottage cheese is ground with yolks, vanillin and sugar until a homogeneous mass is obtained. The filling is placed on the baked flatbread, the egg whites whipped with sugar are poured on top and put back in the oven (temperature 200-220°C) so that the cream is slightly browned.

Prepare the shortbread dough, roll it out into a round cake according to the size of the mold or frying pan (it is better to use a mold with a split bottom and grooved edges), after greasing it with butter and sprinkling it with flour.

Gently and evenly, pressing the dough into the mold with your fingers, fill it to the edges, making a depression inside and piercing the dough in several places with a fork. Bake the dough into a mold in a hot oven until golden brown and cool.

For the jelly: 1/2 cup fruit syrup, 3 full tbsp. spoons of sugar, 1 cm . spoon of gelatin, 1/2 cup of water.

Pour gelatin with warm water and leave for 1-2 hours to swell. Add sugar to the fruit syrup, heat to a boil, add prepared gelatin, stir until it is completely dissolved and, without bringing to a boil, remove from heat and strain through a strainer. Cool the jelly until viscous.

Transfer the dough form to a dish, fill with fruit filling (600-700 g of canned or fresh fruit to taste) and glaze the fruit with semi-hardened jelly using a brush.

Place the cake in the refrigerator for at least an hour.

400 g butter, 15 eggs, 1 lemon, 12 clove buds, 1/2 nutmeg, 1/2 teaspoon ground cinnamon, 500 g sugar, 800 g jam or marmalade.

Beat the softened butter into a foam with the egg yolks, add one by one, without ceasing to stir, lemon zest, cloves, nutmeg, cinnamon, sugar, flour. Carefully add the whipped whites into the mixture and mix everything from top to bottom. Transfer the dough to the prepared pan and bake in a low oven for about an hour.

Place the cooled cake on a plate, select a piece of crumb in the middle with a round mold or glass and fill the resulting depression with jam or marmalade. The cake can be baked in different sized forms, placing ready-made cakes on top of each other in a "pyramid" pattern. Sprinkle the surface of the cake generously with powdered sugar and decorate with whole toasted almond kernels.

Prepare 2 cakes from shortcrust pastry, bake them in a hot oven and cool.

For filling:

400 g of pureed cottage cheese, 3 egg yolks, 120 g of sugar, 40 g of ground nuts or almonds, 4 egg whites, vanilla sugar to taste.

Mix the egg yolks well with dry, non-acidic cottage cheese, pureed through a sieve, add ground nuts and vanilla sugar and carefully fold the whipped whites into the filling.

Separate 2/3 of the prepared shortcrust pastry, roll out into a layer, place on a sheet and cover with a layer of filling. Roll out the remaining dough into flagella and place them on top of the filling in the form of a grid. Bake the cake in a medium-heated oven until done, transfer it to a plate, let cool and sprinkle generously with powdered sugar. .

50 g flour, 110 g butter, 60 g sugar, 1 yolk, vanillin to taste.

Prepare shortbread dough from butter, pounded with sugar, flour, yolk and vanillin. Roll out 2/3 of the dough, place in a greased and floured pan and cover with filling.

For filling: 400 g of pureed cottage cheese, 3 egg yolks, 120 g of sugar, 40 g of ground walnut or almond kernels, 4 whites, whipped into foam, vanillin to taste.

Mix the yolks well with cottage cheese, sugar, vanillin, ground nut kernels and add egg whites whipped into a strong foam to this mixture. Roll the remaining dough into flagella, place them on the filling in the form of a grid and bake the cake in a medium-heated oven until done. Cool the finished cake and, while slightly warm, sprinkle with powdered sugar and grated chocolate. You can frost it with milk icing instead.

For the glaze: 250 g sifted powdered sugar, 5 cm. spoons of full-fat milk or low-fat cream, 1 teaspoon of rum or a few drops of rum essence.

Mix hot milk with powdered sugar and grind to desired consistency. At the end of cooking, add rum or essence.

Shortbread dough (basic recipe) - 1 serving.

For cream: 200 g butter, 1 egg, 2 tablespoons cocoa powder, 2 tablespoons powdered sugar, 3 tablespoons cognac.

For the glaze: 150 g powdered sugar, 2 tablespoons powder cocoa,2 tablespoons melted butter, 3 tablespoons hot water.

Divide the dough into 3 equal parts, roll out 3 round cakes, bake at 180-200°C, cool, glue them with cream, leaving some of the cream for decorating the cake. Glaze the surface of the cake with chocolate icing. When the glaze has completely hardened, use pastry bag or a parchment bag with a carved tube, apply a design of cream in the form of small flowers.

To prepare the glaze, sift cocoa powder and powdered sugar through a fine sieve, add hot water, melted butter, mix everything thoroughly until a shiny, homogeneous mass is obtained.

2 eggs, 1 cup for dough and 5 teaspoons of fine granulated sugar for cream, 100 g butter, 3 cups flour, soda on the tip of a knife.

Grind the yolks thoroughly, granulated sugar, butter, add a little flour mixed with soda, mix everything to form coarse crumbs.

Grease a heated deep frying pan or mold with oil, pour half of the resulting mixture onto it in an even layer, carefully place a layer of any jam or grated on top of it. fresh apples, mixed with sugar. Pour the remaining mixture on top, level the surface and place the cake pan in the oven.

Beat the remaining two whites into a strong foam, gradually add 3-5 teaspoons of sugar. When the cake is almost ready, place beaten egg whites on top (with a lattice, stars or balls) and put them back in the oven over low heat until the whites dry out and brown. Serve the cake slightly warm.

210 g flour, 140 g butter, 140 g sugar, 4 eggs, 50 g raisins, 750 g peeled apples.

Knead shortbread dough from flour, 70 g of sugar, raisins and 1 egg, roll out 2 identical layers, place them in a cake tin and bake. Spread the cakes with sweet applesauce. Add 70 g of sugar into the foam of 3 eggs and cover with this mixture. applesauce. Place the cake in a hot oven for 5 minutes to brown the foam.

All about shortcrust pastry. Tips, mistakes. 21 cake recipes.

Shortbread dough is prepared with a large amount of butter (26%) and sugar (18%); The dough turns out very thick, and its humidity does not exceed 20%. In such conditions, yeast cannot develop, and it cannot be used as a leavening agent for this type of dough. The main leavening agent in shortcrust pastry is oil. It makes the dough crumbly, envelops the flour particles and prevents them from coming together. Flour for shortcrust pastry is taken with an average amount of gluten (28-36%). If you take flour with a small amount of gluten, the products will turn out too crumbly and will be difficult to shape; if with a large amount, the products will be stretched.

To further loosen the dough, chemical leavening agents are added to it - ammonium carbonate and baking soda, which decompose when heated, releasing gases.

A well-kneaded dough should not contain any lumps of flour or butter. It should be a homogeneous, dense, elastic, oily mass of gray-yellow color. Dough moisture content is 18.5-19.5%. The main components of shortcrust pastry are wheat flour, butter or margarine, egg or egg yolk, sugar, and baking powder. Products made from shortcrust pastry are characterized by a pleasant taste. You can bake pies, cakes, pastries, cookies and other products from shortcrust pastry. Sometimes when making shortcrust pastry, part of the flour is replaced with starch, ground nuts, mayonnaise or sour cream, cocoa or other ingredients are added. Sugar is best added to the dough in the form of powdered sugar.

Shortbread dough

1 pack of butter or margarine, 1 glass of sugar or powdered sugar, 1 egg, 8 tablespoons of premium flour, salt, soda on the tip of a knife.

Disadvantages that may arise during the production of dough and the reasons for their occurrence are given below.

Flaws

Causes of deficiencies

The dough is not plastic, it crumbles when rolled out, and fat comes out of it during baking.

The dough is kneaded

With melted or

Strongly mashed butter

Or with other warm

Products

Baked goods are rough and crumble

The dough is warm

The dough is long and shrinks when rolled out.

Lots of flour and liquid, little fat

When baking, the products are small in volume and hard.

Fat is added to the dough last. Kneaded the dough for a long time

The layers burned in places

The layer is unevenly rolled out. The baking tray was not turned in the oven in a timely manner

The product is very crumbly

Instead of eggs, only egg yolks or a lot of butter are added

Products are rigid, glassy

Instead of eggs, added egg whites or a lot of caxapa, little oil

Shortcrust pastry cake recipes

Cake "Leningrad"

INGREDIENTS

Shortbread dough

Flour - 500g

Butter - 280g

Granulated sugar - 200g

Soda - 1/2 tsp. + vinegar

Butter - 200g

Powdered sugar - 100g

Boiled condensed milk - 400g

Cocoa - 2 tbsp.

Orange liqueur - 2 tbsp. (not necessary)

Apricot jam - 350g

Walnuts - a handful

Form 25x25, oven 180

HOW TO COOK

Preparing the dough

Using a mixer, beat the butter and granulated sugar for about 5 minutes, add the egg and beat for another 5 minutes. to pomp. Add flour and soda (+ vinegar), change the hook attachment (for dough) and knead until smooth. The dough is not tight, very elastic. Divide it into three equal pieces and put it in the refrigerator for 30 minutes.

Prepare the cream at this time.

Beat butter, powder, cocoa, condensed milk and liqueur with a mixer until fluffy, about 5-7 minutes. Place the finished cream in the refrigerator before assembling the cake.

For the convenience of rolling out the dough, take a 25x25 mold, trace its outline on parchment, turn the parchment over and shape it right size dough (I first spread it with my hands and then helped with a rolling pin). Bake in an oven preheated to 180° for 20 minutes. (until golden brown) We do the same manipulations with the rest of the dough. While the cakes are warm, carefully trim the edges, cutting off about 1 cm, so that later you can make crumbs. Let cool.

Let's start assembling the cake. Spread a thin layer of jam on 1 cake layer, 1/3 of the cream on it, the second cake layer, etc. Cover the top and sides of the cake with jam and cream. Sprinkle the sides with crumbs from scraps, the top of the cake with crushed walnuts. We should make the inscription “Leningradsky”, but some people have hooked hands)

All! Ready! Keep it in the refrigerator for at least a couple of hours.

Cake "English"

Starch - 160 g, butter - 125 g, sugar - 125 g, flour - 1 cm. spoon, eggs - 3 pcs., almonds - 2 cm. spoons, candied cherries - 3 cm. spoons, raisins - 2 cm. spoons, chopped candied fruits - 2 cm. spoons, rum - 2 cm. spoons, lemon zest - 1/2 teaspoon, vanilla sugar - 1/2 sachet, soda - 1/2 teaspoon, pinch of salt.

Beat butter, sugar, lemon zest and vanilla sugar, add starch, flour, salt, soda, eggs. Place peeled and ground almonds, washed and dried raisins, and candied fruits into the dough. Chop the cherries, sprinkle with flour and add to the dough along with rum. Place the mixture in a greased pan and bake for 40 minutes at medium temperature.

Cake "Alyonushka"

1 cup sugar, 1/2 cup sour cream, 100 g butter, 2 yolks, 1/4 teaspoon salt, 1/4 teaspoon soda, 4 cups flour, vanilla sugar.

For cream: 2 egg whites, 3 teaspoons sugar.

For filling:

Carefully mix sour cream, sugar, butter, yolks, salt and soda, vanilla sugar and flour until fine crumbs form. Spread half of the dough onto a dry baking sheet in a 1 cm layer. Put the filling on top: raspberry, strawberry, cranberry or lingonberry jam, grated apples with sugar, raisins or pitted prunes minced through a meat grinder, or you can take a little of all of this. Cover the top with the remaining dough. We also bake in a low oven for 30 minutes. While the cake is in the oven, beat the remaining whites into a strong foam, gradually add three teaspoons of sugar. Quickly cover the finished cake with whipped egg whites and place in the oven again until they are golden brown.

Cake "Viennese"

Flour - 350 g, butter - 250 g, powdered sugar - 250 g, eggs - 8 pcs., fruit jam - 200 g, vanilla or lemon peel, candied fruits.

Grind butter with eggs, add powdered sugar mixed with wheat flour, add spices.

Divide the prepared dough into 2 parts, roll out, bake 2 cakes. Cool. Place fruit jam between the cake layers, brush the top of the cake with it, and decorate with candied fruits.

Cake "Cherry"

Roll out the shortbread dough into a round cake, place in a round mold with fluted edges, prick in several places with a fork, bake until slightly golden brown and cool.

For the filling: pit the cherries, pour in cooled sugar syrup made from 150 g of sugar and 1 glass of water, and soak the berries in the syrup for about an hour. Place the berries in a sieve, strain the syrup into a bowl and use it to make the jelly.

For cherry jelly:

Heat cherry syrup, sugar and swollen gelatin to a boil, remove from heat, cool slightly without letting it harden. Place the berries in a baked and cooled shortbread pan. Using a brush, glaze the cherries with cooled jelly and let them harden slightly. Pour a layer of the remaining jelly over the berries and refrigerate the cake for 2-3 hours.

Cake "Gorka"

2-3 eggs, 1 cup sugar, 250 g margarine, 1/2 teaspoon soda, 3 cups flour, 1 cup chopped walnuts, 2-3 eggs, 1 cup sugar, 250 g margarine, 1/2 teaspoon soda, 3 cups flour, 1 cup chopped walnuts.

Grind the eggs with sugar, crush the margarine and mix with the eggs, add soda and flour, knead the dough and refrigerate. Scroll the dough in a meat grinder and mix with a glass of chopped nuts (raisins). Bake with several balls.

Cream: beat 800 g of sour cream with sugar (1 cup), dip the ball in the cream and place in a mound, sprinkle with grated chocolate on top.

Cake "Alena"

Roll out the shortbread dough into a round cake 1-1.5 cm thick, place in the prepared pan, pressing the dough so that a cavity is formed. Bake in a hot oven until golden brown, cool, remove the pan and place it on a plate.

For the cream: thoroughly beat (preferably with a mixer) 250 g of 30% cold cream or thick sour cream with 2-3 teaspoons of powdered sugar.

Fill the mold with tangerine slices and pour sour cream. Decorate the cake with an ornament around the edge and small flowers on the surface of the cake, made from thick jam or marmalade. Serve the cake well chilled.

Cake "Karakul"

2 eggs, 1 cup sugar, 1/2 pack of margarine, 6 tablespoons of milk, 1/2 teaspoon of soda (slaked), 3.5 cups of flour, a little salt.

For the cream: 200 g butter, 1 can of condensed milk.

Grind the eggs with sugar, melt the margarine, add milk to it, then pour this mixture into the eggs, add soda, salt and flour, knead the dough, divide into eight parts and freeze, then grind on a coarse grater and bake.

Pour cream over the flakes, mix well, shape and refrigerate. You can add nuts to the cream.

Cake “Prince Igor”

For finishing the cake: 500-600 g of fresh strawberries, a few lemon balm leaves.

For the cream: 250 g of 30% fat cream or thick sour cream, 2 teaspoons of powdered sugar.

Roll out the dough into a round cake 1.2 cm thick, place it in a round mold with a grooved edge, pressing the dough deep into the mold to form a cavity (like a miniature “basket” cake). Be sure to prick the dough (bottom) with a fork to prevent any swelling from forming during baking. Bake at 180-200°C until golden brown. Cool, remove from mold, fill with fresh strawberries.

Beat cream (thick sour cream) with sugar, flavor with vanilla. Decorate with cream in the form of an ornament (border) along the edge of the cake. Between the strawberries, make several small elegant flowers from the cream, using a carved rococo tube, beautifully place leaves of lemon balm (melissa). Place the cake in the refrigerator for 20 minutes.

Cake basket

200 g butter, 400 g flour, 1 glass of rum, 1 cm spoon of sour cream, 1 egg, 1 glass of sugar, 1/2 lemon.

Mix together butter, flour, rum, egg, sour cream, sugar and lemon zest, mix thoroughly. Prepare a deep frying pan, grease it with oil, sprinkle with sugar, spread the dough on the bottom and sides of the pan, brush with egg and bake. Ready-made form transfer the dough onto a round dish, fill with fresh berries or apples baked with sugar and cover everything with whipped cream and sugar.

Cake "Natasha"

3 eggs, 1.5 cups sugar, 1 teaspoon soda, 1 pack of margarine, 2 cups flour.

For cream: 250 g sour cream, 150 g sugar, 1 cup nuts

Beat eggs with sugar, add 1 teaspoon of soda, quenched with vinegar. Separately, grind 1 pack of margarine with 3 cups of flour. Combine everything together, knead the dough. Divide the resulting mass into four parts. The cakes can be baked in the oven or in a frying pan on the stove. You just need to roll them out well.

Cream: beat sour cream with sugar and add nuts.

Sand cake (quick)

150 g butter, 200 g wheat flour, 130 g of powdered sugar, 100 g of grated almonds or nuts, 4 whole eggs and 1 yolk, 200 g of vanilla cream.

Mix all ingredients for the dough, knead, divide in half, bake 2 cakes, cool. Grease the cake layers and top with marmalade or cream. Decorate with candied fruits.

Sand cake with cottage cheese

350 g wheat flour, 2 eggs, 200 g sugar, 100 g butter, a pinch of baking soda, 0.5 teaspoon vinegar.

For the filling: 2 eggs (yolks), 200 g sugar, 300 g cottage cheese, a pinch of vanillin.

Whipped whites: 2 eggs (whites), 200 g sugar.

Grind the yolks with sugar, add softened butter, soda, quenched with vinegar, mix everything thoroughly, add flour and knead a not very thick dough. The latter is laid out into a flat cake up to 1 cm thick and baked in the oven at 230°C for 20 minutes.

Prepare the filling: the cottage cheese is ground with yolks, vanillin and sugar until a homogeneous mass is obtained. The filling is placed on the baked flatbread, the egg whites whipped with sugar are poured on top and put back in the oven (temperature 200-220°C) so that the cream is slightly browned.

Cake “Gift for Grandma”

Prepare the shortbread dough, roll it out into a round cake according to the size of the mold or frying pan (it is better to use a mold with a split bottom and grooved edges), after greasing it with butter and sprinkling it with flour.

Gently and evenly, pressing the dough into the mold with your fingers, fill it to the edges, making a depression inside and piercing the dough in several places with a fork. Bake the dough into a mold in a hot oven until golden brown and cool.

For the jelly: 1/2 cup fruit syrup, 3 full tbsp. spoons of sugar, 1 cm. spoon of gelatin, 1/2 cup of water.

Pour gelatin with warm water and leave for 1-2 hours to swell. Add sugar to the fruit syrup, heat to a boil, add prepared gelatin, stir until it is completely dissolved and, without bringing to a boil, remove from heat and strain through a strainer. Cool the jelly until viscous.

Transfer the dough form to a dish, fill with fruit filling (600-700 g of canned or fresh fruit to taste) and glaze the fruit with semi-hardened jelly using a brush.

Place the cake in the refrigerator for at least an hour.

Spicy cake “Pyramid”

400 g butter, 15 eggs, 1 lemon, 12 clove buds, 1/2 nutmeg, 1/2 teaspoon ground cinnamon, 500 g sugar, 800 g jam or marmalade.

Beat the softened butter into a foam with the egg yolks, add one by one, without ceasing to stir, lemon zest, cloves, nutmeg, cinnamon, sugar, flour. Carefully add the whipped whites into the mixture and mix everything from top to bottom. Transfer the dough to the prepared pan and bake in a low oven for about an hour.

Place the cooled cake on a plate, select a piece of crumb in the middle with a round mold or glass and fill the resulting depression with jam or marmalade. The cake can be baked in different sized forms, placing the finished cakes on top of each other in a “pyramid”. Sprinkle the surface of the cake generously with powdered sugar and decorate with whole toasted almond kernels.

Cake "Rhapsody"

Prepare 2 cakes from shortcrust pastry, bake them in a hot oven and cool.

For the filling: 400 g of pureed cottage cheese, 3 egg yolks, 120 g of sugar, 40 g of ground nuts or almonds, 4 egg whites, vanilla sugar to taste.

Mix the egg yolks well with dry, non-acidic cottage cheese, pureed through a sieve, add ground nuts and vanilla sugar and carefully fold the whipped whites into the filling.

Separate 2/3 of the prepared shortcrust pastry, roll out into a layer, place on a sheet and cover with a layer of filling. Roll out the remaining dough into flagella and place them on top of the filling in the form of a grid. Bake the cake in a medium-heated oven until done, transfer it to a plate, let cool and sprinkle generously with powdered sugar.

Curd cake “Special”

50 g flour, 110 g butter, 60 g sugar, 1 yolk, vanillin to taste.

Prepare shortbread dough from butter, pounded with sugar, flour, yolk and vanillin. Roll out 2/3 of the dough, place in a greased and floured pan and cover with filling.

For the filling: 400 g of pureed cottage cheese, 3 egg yolks, 120 g of sugar, 40 g of ground walnuts or almonds, 4 whites, whipped into foam, vanillin to taste.

Mix the yolks well with cottage cheese, sugar, vanillin, ground nut kernels and add egg whites whipped into a strong foam to this mixture. Roll the remaining dough into flagella, place them on the filling in the form of a grid and bake the cake in a medium-heated oven until done. Cool the finished cake and, while slightly warm, sprinkle with powdered sugar and grated chocolate. You can frost it with milk icing instead.

For glaze: 250 g sifted powdered sugar, 5 cm. spoons of full-fat milk or low-fat cream, 1 teaspoon of rum or a few drops of rum essence.

Mix hot milk with powdered sugar and grind to desired consistency. At the end of cooking, add rum or essence.

Cake “Tsarskoye Selo”

Shortbread dough (basic recipe) - 1 serving.

For the cream: 200 g butter, 1 egg, 2 tablespoons cocoa powder, 2 tablespoons powdered sugar, 3 tablespoons cognac.

For the glaze: 150 g powdered sugar, 2 tablespoons cocoa powder, 2 tablespoons melted butter, 3 tablespoons hot water.

Divide the dough into 3 equal parts, roll out 3 round cakes, bake at 180-200°C, cool, glue them together with cream, leaving some of the cream for decorating the cake. Glaze the surface of the cake with chocolate icing. When the glaze has completely hardened, use a pastry bag or a parchment bag with a carved tube to apply a design of cream in the form of small flowers.

To prepare the glaze, sift cocoa powder and powdered sugar through a fine sieve, add hot water, melted butter, mix everything thoroughly until a shiny, homogeneous mass is obtained.

Cake "Cheburashka"

2 eggs, 1 cup for dough and 5 teaspoons of fine granulated sugar for cream, 100 g butter, 3 cups flour, soda on the tip of a knife.

Thoroughly grind the yolks, granulated sugar, butter, add a little flour mixed with soda, mix everything to form coarse crumbs.

Grease a heated deep frying pan or mold with oil, pour half of the resulting mixture onto it in an even layer, and carefully place on top of it a layer of any jam or fresh apples grated on a coarse grater, mixed with sugar. Pour the remaining mixture on top, level the surface and place the cake pan in the oven.

Beat the remaining two whites into a strong foam, gradually add 3-5 teaspoons of sugar. When the cake is almost ready, place beaten egg whites on top (with a lattice, stars or balls) and put them back in the oven over low heat until the whites dry out and brown. Serve the cake slightly warm.

Apple Tree Cake

210 g flour, 140 g butter, 140 g sugar, 4 eggs, 50 g raisins, 750 g peeled apples.

Knead shortbread dough from flour, 70 g of sugar, raisins and 1 egg, roll out 2 identical layers, place them in a cake tin and bake. Spread the cakes with sweet applesauce. Add 70 g of sugar into the foam of 3 eggs and cover the applesauce with this mixture. Place the cake in a hot oven for 5 minutes to brown the foam.

Cake from Verochka:

I'll share my "cake". Any shortbread dough + 1 egg. There are only yolks in the dough, and you can put less sugar. Beat the egg whites with sugar and place in the refrigerator. Bake the “basket” almost until full readiness. We spread the berries (whole strawberries are the most delicious) or frozen straight from the refrigerator. If the berry is sour, you can sprinkle it with sugar. Place the whites on top and bake. The wave from “leveling” the protein with a spoon is baked very beautifully in color. Everyone loves this pie very much.

My husband's favorite cake is

German shortbread cake "Baumkuchen"

The cut of this cake resembles a cut of a tree with annual rings, which is where it got its name. This effect is achieved by a special baking technology - a wooden roller is dipped in liquid dough, browned over an open fire, then dipped in the dough again and browned again, and so on several times.
Of course, real Baumkuchen is prepared only industrially, but I will share with you an equally delicious homemade recipe. And by the way, the devil is not as scary as he is painted)) Baking this cake turned out to be much easier than expected))

Ingredients:

For the test
250 grams butter at room temperature
200 grams of sugar
1 packet vanilla sugar
a pinch of salt
5 eggs
125 grams flour
125 grams starch
75 grams ground almonds
a pinch of ground cinnamon and cloves
2 tsp cognac or rum
Do not add baking soda or baking powder

For impregnation
8-10 tsp orange liqueur (I used Orange juice)
100 grams of apricot jam or confiture (without pieces)

200 grams marzipan
75 grams of powdered sugar
200 grams milk chocolate (or chocolate glaze)
optional white chocolate for decoration

Preparation:

Turn on the oven at 250 degrees.

Sift flour with starch and combine with ground almonds and spices.

Beat butter, sugar, vanilla sugar and salt until fluffy.

Add eggs one at a time, whisking constantly. Each egg must be well combined with the mixture before adding the next one.

Continue beating until a fluffy light mass is obtained.

Add the flour mixture and cognac and gently knead the dough with a spatula.

Line the bottom of the springform pan with parchment.

Place two tablespoons of dough on the bottom and distribute it evenly over the entire surface of the bottom.

Place in a preheated oven for 3-5 minutes.

The cake is baked on the upper level of the oven, you can also use the “grill” function.

Open the oven and spread two more spoons of dough on top of the baked crust.


Continue until all the dough is gone.


Release the cake from the ring and place on a plate.

Use a wooden skewer to pierce holes and soak in liqueur/juice.

Leave until completely cool.

Heat the apricot jam and rub it through a sieve to break up any pieces of fruit, if any.

Grease the cake with jam.


Knead the marzipan with 50 grams of powder until smooth and roll out the remaining powder into a layer of approximately 30 cm.




Using a rolling pin, transfer the layer to the cake layer and gently press and smooth it over the entire cake.




Melt the chocolate in a water bath and pour it from the top, using a spatula to spread it over the entire surface and sides.

Let cool completely and decorate with melted white chocolate if desired.


This cake will keep in a cool, dry place for up to two weeks.

1. Prepare shortcrust pastry for the cake. Cut the butter or margarine into pieces and place in a small container. Place the container in a water bath and heat the margarine until melted, but not boiling. Remove the container from the water bath and leave to cool.
2. Sift the flour through a sieve into a bowl. Beat the eggs into a separate bowl and begin beating with sugar and vanilla sugar. Beat for about 5-7 minutes until a fluffy light mass forms.
3. Without ceasing to beat the eggs, pour lukewarm melted margarine into them. Beat until smooth. Add half the flour to the egg-butter mixture and beat with a mixer at low speed.
4. Quench the soda with a few drops of vinegar and add to the dough, mix with a spoon. Add the remaining flour to the dough and knead into a smooth, homogeneous dough. Roll into a ball, wrap it in cling film and place in the refrigerator.
5. The shortbread dough for the cake should lie in the refrigerator for about half an hour.. Meanwhile, prepare the cream for the shortbread cake. Keep the butter in a water bath for a while until it becomes soft but not melted. It is advisable to keep it warm for 15 minutes instead.
6. Beat the butter with a mixer until fluffy for 2-3 minutes. Then add vanilla sugar and beat for about another minute until it is uniform distribution in cream. Without ceasing to beat the butter cream, gradually add boiled condensed milk.
7. Beat the buttercream with boiled condensed milk for a couple more minutes until smooth. Place the cream in the refrigerator for now to thicken even more. Divide the dough into 4 equal parts. Preheat the oven to 180C, line a baking sheet with parchment paper.
8. Roll out 1/4 of the dough into a thin cake about 26-28 cm in diameter. Cover the dough layer with a plate or mold of suitable diameter and trim the edges. Transfer the dough to a lined baking sheet.
9. Bake the shortbread cake for about 10-15 minutes until done. Meanwhile, roll out next part dough, trim the edges and place them to the edges of the first layer of dough. Remove the baking sheet, transfer the shortbread to a plate, and bake the second cake.
10. Bake the rest of the shortbread cakes in this manner.. From most of the dough scraps (about 3/5) roll into small balls (each ball is a grape). Crumble the remaining dough scraps into a ball, roll out and cut out leaves. Make “veins” on the leaves with a knife or toothpick.
11. Transfer the “grapes” and “leaves” to a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven. Bake the shortbread cake decorations for about 10 minutes until done. Remove the pan and leave to cool.
12. Place the cake on a large plate and brush it with butter and condensed milk cream. Cover the cream with the second cake layer on top and also grease it with cream. And so fold the entire cake from shortcrust pastry, coat its surface and sides with the remaining cream.
13. The shortbread cake should be left in the refrigerator for at least 6-8 hours to soak. When you have put the cake in the refrigerator, you can prepare decorations for it in the form of bunches of grapes.
14. Break the chocolate into small pieces and place in a small container and place in a water bath. Once the chocolate has melted, remove the container from the water bath and leave to cool.
15. Dip half of all dough balls in chocolate and place on a baking sheet lined with parchment paper. This is easily done this way: string the ball onto a toothpick and dip it in chocolate, place it on a baking sheet.
16. Half of the “grapes” can be left without glaze. If desired, the veins on the “leaves” can also be drawn with melted chocolate using a toothpick. Remove the cake from the refrigerator for a couple of minutes, place the leaves and grapes on the surface, and use the remaining chocolate to draw “twigs.”
17. Leave the shortcrust pastry cake to soak further (6-8 hours in total). Remove the finished shortbread cake with condensed milk from the refrigerator, cut it into portions and serve. Enjoy your tea!

Most cakes, despite the fact that their recipes number in the thousands, are monotonous. These are biscuits coated with cream. You can fantasize with the cakes as much as you like, adding cocoa, nuts, dried fruits, meringues to the dough, experimenting endlessly with the layer - the essence does not change. And when you go to visit, you know: there is a biscuit with some kind of cream waiting for you. And we invite you to do something completely special -

Do you think this dough is only suitable for cookies? You are mistaken: the cream, when combined with shortcrust pastry, does not turn it into a semi-liquid mess, as it may seem to an inexperienced cook. On the contrary, it easily soaks the cakes, making them simply melt in your mouth.

There are also plenty of shortbread cake recipes. And after reading our small selection, you can choose the right one for yourself. Shortbread dough, unlike yeast dough, is easy to prepare, and it is not as capricious as sponge cake. But before preparing masterpieces, let's get acquainted with the basics.

Basic recipe

If you have ever cooked shortbread, you can skip this paragraph - you already know everything. Well, if you are a novice cook, let's get acquainted with the basic principle of making shortcrust pastry.

For the cake, it is mixed in the same way as for cookies:

• Place 130 g of butter (in wrapper) in the freezer in advance.
• Sift 450 grams of wheat flour into a bowl with wide edges.
• We also add a packet of baking powder and 90 g of sugar. The cake will be more fragrant if the last ingredient is cane rather than beetroot. But white sugar will also work.
• Mix dry ingredients.
• Take the frozen butter and quickly rub it into a bowl.
• Until it softens, knead the mass between your palms. We'll have a bowl of crumbs.
• Now beat 150 milliliters of milk with egg yolk.
• Pour this mixture over the crumbs. And, if you have a mixer with a paddle attachment, we use it; if not, we knead the dough with our hands.

Further actions

When the bun stops sticking to your hands, wrap it in cling film and put it in the refrigerator for half an hour. Baking shortbread cakes does not require special skills or dexterity from the cook. You just need to make a “French shirt” in a round shape.

What it is? Grease the sides of the mold with very cold margarine and sprinkle with flour. Turn upside down to shake out excess powder. We place a round piece of parchment on the bottom, which we crumple a little, and then straighten it so that the paper is sort of corrugated. And here you are - the “French shirt” is ready.

According to the basic shortbread cake recipe, we simply divide the dough into three parts, roll each of them into a circle along the diameter of the mold and place it. We compact it with the phalanges of our fingers. Brush with milk and sprinkle with a little sugar. This will give the cakes a crispy quality. Bake at 190 degrees until done (about a quarter of an hour). When the cakes have cooled (first in the mold, and then on the wire rack), spread them with cream.

Ideas for layering cakes

Shortbread dough does not absorb ingredients as easily as biscuit dough. Therefore, if we spread the cakes butter cream, then they will remain “themselves”, that is, they will not become saturated. Such products require a more humid environment, but in moderation.

What types of creams are suitable for shortbread cake? This is custard, based on condensed milk, jams, mousse, whipped cream, fruit, protein, curd. Very suitable for decoration soft cheese Mascarpone with powdered sugar. Below we will look at how these creams are made. But you understand the principle itself: a layer that is not too hard and not too liquid will make the cakes a real cake. And in order for the dough to be sufficiently saturated, the culinary masterpiece must stand in the refrigerator for at least a couple of hours.

Royal shortbread cake with custard

We have already mastered the basic recipe. We now begin to complicate our task:

• From 400 grams of flour, four yolks (we will put the whites in the refrigerator until later), 150 g of sugar, a bag of cookie powder and 220 g of butter, knead the dough.
• Let's form four koloboks. Wrap each one in film and put it in the refrigerator.
• Let's make the cream. Add 35 g of cornstarch, 150 g of sugar and four yolks to 400 milliliters of cold milk.
• Stir and place on low heat. Stir continuously until the mass reaches the consistency of jelly.
• Remove from the stove and add 200 g of butter, cut into pieces.
• Let's stir. Cover with cling film so that it touches the cream. Put it in the cold.
• Beat four egg whites to stiff peaks with 150 g of sugar.
• Preheat the oven to 180 degrees.
• Roll out one bun. Place in pan, brush with beaten egg white, sprinkle with crushed nuts.
• Bake for a quarter of an hour.
• We do the same with all shortbread cake layers with custard.
• When they cool down, coat them. Use the remaining cream to decorate the top and sides of the product. Sprinkle with nut crumbs. The cake should be made on the eve of the celebration. It should soak overnight in the refrigerator.

"Bunch of grapes"

Contrary to the name, this shortbread cake is prepared not with berries, but with condensed milk cream:

1. Make the dough according to the recipe given above. Leave a small amount for decoration.
2. We bake four cakes. So that they do not harden too much, we wrap them in cling film.

Preparing cream with condensed milk does not take much time:

1. Beat a stick of butter with a packet of vanillin.
2. Add a can of condensed milk (not boiled). Beat into a fluffy mass.
3. If desired, you can diversify the cream with instant coffee or cocoa powder.

We coat the cakes. From the remaining dough we make balls - future grapes - and two leaves. Using a knife we ​​draw veins on the last ones. Bake these preparations on parchment for 15 minutes.

Melt chocolate in a water bath - black and white. Grease the top of the cake with cream. Dip half of the balls in dark chocolate, and the rest in white. We arrange them in the form of a bunch of grapes. We place leaves nearby. Using chocolate we draw the stems and “antennae” of the grapes.

Crostata (basic recipe)

Cooking does not always require baking the cakes and then spreading them with cream. Crostatas are very popular in Mediterranean countries. These are dough baskets filled with all sorts of things - fruits, berries, curd mass, etc.

The dough for them is made according to the basic recipe. The only caveat is adding a tablespoon of grated lemon zest and a small pinch of salt. But you don’t need to add cookie powder.

After the dough has stood for half an hour in the refrigerator, place it in a basket-shaped mold, make several punctures and pour dry beans in a dense, heavy layer. Bake the basket at 190 degrees for a quarter of an hour. We take the beans.

This is the basic recipe for all crostatas. Now let's see what to fill the basket with.

Crostata "Della Nonna"

We suggest you make the cream according to an Italian recipe. The shortbread cake is called "Granny's Crostata":

• Pour half a liter of milk into a saucepan, add the zest from one lemon, and put it on the fire.
• While it is boiling, grind four yolks white with 130 grams of sugar.
• Add 40 g of corn starch. Let's stir.
• Let's fish out the zest from the saucepan.
• Pour a small amount of hot milk into the yolk mixture. Stir carefully.
• After this, pour the egg mixture into the milk mixture. Return the saucepan to the fire. Cook until thickened.
• Cover the cream with film so that a crust does not form during cooling.
• When it has cooled completely, you can add nuts, candied fruits, and dried fruits. Place the cream in the basket. From the scraps of dough we form ribbons with which we decorate the surface crosswise. Finish baking the crostada in the oven at 180°C.

And finally, we suggest you make Snickers. Crispy nuts are in perfect harmony with delicate meringue.

1. According to a slightly modified basic recipe (pour in sour cream instead of milk), knead the shortbread dough for the cake.
2. Roll out into a layer and place on a baking sheet.
3. Let's prepare the meringue. Let's beat three whites. Without turning off the mixer, add 200 grams of powdered sugar. The whites should be whipped to stiff, non-falling peaks.
4. Lubricate the dough layer thickly with this mixture.
5. Bake for 10 minutes at 170°C, and then another half hour at 110 degrees.
6. We make cream with condensed milk, as indicated above. Add roasted peanuts or hazelnuts to it.
7. Divide the large cake into three parts. Cover them with cream and sprinkle with nuts.