Shortbread cake with different creams

Category: Bakery products
Shortbread cake with different creams

Ingredients

Dough:
Flour
Sugar 2 tbsp.
Margarine 250 g
Yolks 8 pcs.
Vanilla sugar,
it's not for everybody, I like it
sachet
Sour cream
mix with 1 tsp. soda
2 tbsp. l.

Cooking method

  • Beat the yolks with sugar until white, add melted margarine, sour cream with soda, and flour, so that you can roll it out. But not too tough dough. It is very soft. Put in the refrigerator for 30 minutes, then roll out and bake at 180C.
  • For 12 yolks, I make 500 grams of margarine, 3 tbsp. sugar, 3 tbsp. l. sour cream + 1 tsp. soda.
  • For 4 yolks: 1 tbsp. sugar, 150 gr. margarine, 1 tbsp. l. sour cream + 0.5 tsp. soda, flour.
  • Cream:
  • For a cream in a 1: 1 ratio (i.e. 1 pack of butter + 1 can of sour cream) 180 g of butter: 350 g of sour cream (25%), sugar to taste. Butter and sour cream should be at the same room temperature.
  • For 3-3.5 kg. cake
  • 3 packs of butter, 180 g each
  • 1050 g sour cream 25% fat (I take Prostokvashino 3 cans of 350 gr., 25%)
  • Mix sour cream with sugar to taste, so that it is slightly oversweetened. Let stand to dissolve all the sugar.
  • Beat butter at room temperature until fluffy, then little by little, on a tablespoon, without stopping whipping, add sour cream with sugar.
  • Next, divide the cream into as many fillings as you have, and add the fillings to the cream.
  • I have
  • 1. Prunes with hazelnuts. Prunes about 300 gr., The more prunes, the tastier. Steam / chop, add chopped nuts. Basically I do it with walnuts, but here they asked for hazelnuts.
  • 2. With dried apricots.
  • Soak dried apricots, then in a separate container, add a little water, sugar, and boil until thick syrup. Chop dried apricots. Add dried apricots to the cream.
  • 3. Sun-dried cherries, and fresh-frozen cherries soaked in cognac.
  • 4. Separately beat another pack of butter, 180 gr., Add 4-5 tbsp. l. sour cream with sugar, then 0.5 cans of boiled condensed milk, + chopped hazelnuts.
  • Other options for additives are dried cherries, raisins, walnuts.
  • Shortbread cake with different creams

Note

The recipe for this cake was shared Tanya - Brusnica on the forum At the Samovar.

The author's recipe, my photos.

Delicate, delicious and new cake every time. Full flight of fantasy with fillings.

chiran-n
I made a cake. The taste is divine! Everything turned out great, soaked for 2 days, became so tender and juicy! The only thing was that it did not work out to roll out the cakes, I just distributed it with my hands in shape.
Outside there was a protein cream, goes very well with this cake. Fillings: dates, dried apricots, prunes + walnuts. I didn't put sugar in the cream, and it turned out very sweet. And I put the whole norm in the dough, because I remember that the shortbread dough from sugar is more crumbly. She did not take risks and decrease the rate.
Shortbread cake with different creams
Cilia
chiran-n , I'm glad that I liked the cake.
This is a favorite recipe in our family.
3D shapes are also perfectly formed from this shortcake.
chiran-n
Quote: Cilia

chiran-n , I'm glad that I liked the cake.
This is a favorite recipe in our family.
3D shapes are also perfectly formed from this shortcake.
I will experiment with fillings! I want to make with cherries.
I didn't know about 3D ... I thought it would crumble on the contrary. We must try something volumetric to blind))))
koshyka
Hello, I am very interested in your recipe, but I cannot understand how many cakes to roll out and how thick should they be? Thank you. Sorry, maybe a stupid question, but I'm completely new to cake baking, and I want to pamper my own. Thank you.
Cilia
Quote: chiran-n

I will experiment with fillings! I want to make with cherries.
I didn't know about 3D ... I thought it would crumble on the contrary. We must try something volumetric to blind))))

Irishka, I do it with dried apricots, prunes, nuts, dried cherries and frozen cherries - I really like it.
I also know that these cakes are great for experimentation. So good luck. We are waiting with the report.

koshyka , from the norm for 4 yolks I roll 5 cakes with a diameter of 23-24 cm. The thickness is approximately 0.7cm - 1cm.
Kapeliya777
Eyelash and something I can't cut, how much flour?
Cilia
Kapeliya777 , there is enough flour to make a soft dough that can be rolled out. Do not forget that the dough will be a little denser after the refrigerator.
In grams and glasses I will not say - I have never measured. Sift 2-3 cups of flour and add in several steps. Until the dough acquires the desired soft consistency, there should be a soft, pleasant, plastic dough.
Kapeliya777
Eyelash, thank you so much! I will try.
Millionaire
Cilia, chiran-n, baked this cake today. Made for 4 yolks. 2 creams: with dates and nuts. For a sample. He's not soaked yet, of course, but I've already chopped off a piece for myself. Crispy, delicious. I think it will be saturated tomorrow, it will be even tastier. My cakes turned out to be thin from this norm. That is how it should be? But it seemed to me in your pictures they are plump. Another question: I did Prostokvashino with 25% sour cream, I got a very liquid cream. It is right? Can you have weighed sour cream for the night? How did you girls?
Cilia
Quote: Millionaire

Cilia, chiran-n, baked this cake today. Made for 4 yolks. 2 creams: with dates and nuts. For a sample. He's not soaked yet, of course, but I've already chopped off a piece for myself. Crispy, delicious. I think it will be saturated tomorrow, it will be even tastier. My cakes turned out to be thin from this norm. That is how it should be? But it seemed to me in your pictures they are plump. Another question: I did Prostokvashino with 25% sour cream, I got a very liquid cream. It is right? Can you have weighed sour cream for the night? How did you girls?

I answer point by point
1 - from a dough for 4 gnats, I have 5 cakes, not too thin, in finished form 0.7-1 cm. We like it better.
2 - when the cake is soaked, it is not crunchy at all, but soft, melting in the mouth.
3 - I make the cream from sour cream 25%, I do not weigh it. The consistency of the cream should be fluffy, but not runny. I think the oil failed ...
Millionaire
Thanks for the details. Yes, I had cheap butter. I will try with another. But I liked the cake!
chiran-n
Even a liquid cream is perfectly absorbed! It doesn't make the taste worse
Wolchebnica
Cilia, I brought you THANK YOU

The cake turned out to be just fabulously delicious. The filling was made from dried cherries soaked for 3 hours in vodka diluted in half, so that the alcohol was not too obvious. It turned out just amazing. I did not add sugar to the cream, since the cakes are still very sweet. I made from the norm for 6 yolks, the cake turned out to be huge, but despite this it was eaten without a trace, I barely had time to photograph.
Shortbread cake with different creams

You can see the whole cake HERE
VivaLaDiva
Girls, tell me, please! We need a 3.5 kg cake. Well, I throw off a pound for decor (there will also be makvin from potatoes). And for 3 kg you need the cake itself. Cream, I just realized that this weight is offered, but how many yolks to make the cakes? Somehow I rarely work with sandbags, somehow I can't find my bearings)))
chiran-n
dough for 6 yolks
cream 700g sour cream + 350g butter
additions dates 150, dried apricots with syrup 250, fresh cherries 150, nuts 100
Released 2700
VivaLaDiva
chiran-n, Irish, thank you very much !!!

Girls, another question))) And we don't soak the cakes in any way? Now I'm starting to collect. After soaking the cherries and cranberries, an amazing syrup remained, so I'm thinking where to attach it))) I'm afraid of something in the cream, it will suddenly be very liquid ...
Cilia
You don't need a cream. If you want, you can lightly grease the cakes with syrup. But they are just perfectly soaked with cream without it.
VivaLaDiva
Quote: Cilia

You don't need a cream. If you want, you can lightly grease the cakes with syrup. But they are just perfectly soaked with cream without it.
OK))) So I thought there was no way to cream))) Thank you very much!
Resha
I, too, with my thanks to the author of the cake!
I tried to do it for the first time on 4 yolks - it turned out 4 cakes, if desired, it could be rolled out thinner. Made meringue from proteins - one thick cake. I always use butter instead of margarine.
Combined cream: 250 gr. cream + 300 gr. sour cream + 300 gr. boiled condensed milk. The cream is exactly what is needed for shortbread cakes, soaked wonderfully!
+ a lot of fried walnuts.
The cake is very delicate and delicious! I can say that I made a couple of cookies for the kids from scraps of dough and the dough, even without cream, is very tasty, quite suitable for baking cookies !!!
Resha
Girls, maybe you need to go to the mastic section with this question?
The thing is, I just fell in love with this cake. I did it for the second time - at the request of relatives. Now I'm thinking: how to cover it with mastic? After all, it must be leveled - not leveled .... And the sides must be trimmed neatly ... And what kind of cream on top, ganache is unlikely to fit - the taste will change. Can you help?
Cilia
Resha , this cake perfectly matches the mastic.
I bake, collect, soak, then on top of the cake bed a round object of a suitable diameter (saucepan lid, plate, bottom of the mold) and cut it off with a sharp knife. Let stand in the fridge. I level slightly (because after trimming they become almost perfectly flat) with butter cream or ganache. Again in the refrigerator to freeze the cream (ganache) and then cover with mastic.
Only with a shortbread and honey cake do I get clear, sharp corners of the cake. With biscuits, this trick is rarely successful.
Resha
CiliaThanks a lot for the clarification! I will definitely try
NatalyaN
Quote: Resha

... I can say that from scraps of dough I made a couple of cookies for the kids and the dough, even without cream, is very tasty, quite suitable for baking cookies !!!

ABOUT! I recently made a dough of 12 yolks here, I thought about baking cakes for the future, but I was so wrapped up that there was no time to mess with the cakes, but how many cookies from this dough I baked in a couple of days - they flew away at once, two, three ...
here is the report:
Shortbread cake with different creams
made in silicone molds for sweets

and here is a happy fellow, they fought, who will get the little men:
Shortbread cake with different creams
Vitalinka
Girls, and add dried apricots to the cream along with the syrup?
chiran-n
I add along with the syrup - I make a little syrup, almost all of it boils down. After cooling it turns out thick and stringy.
Vitalinka
chiran-n, Thank you !
Aprelevna
I beg your pardon, virgins, I re-read the entire branch, I chose a recipe for 4 yolks for myself.
Cilia wrote that she gets 5 cakes, which is normal for me

But I didn’t move in a bit about flour, for some reason there is no exact number ...
and here is how much sour cream and butter for the cream for this portion, in 4 yolks, I can’t figure out.
I figured out the fillings, how to deal with the cream itself ...
the exact amount is important for me, I am currently going to the preparation room, not yet a craftswoman ...

Here here chiran-n wrote
Quote: chiran-n

dough for 6 yolks
cream 700g sour cream + 350g butter

but, again, there is no counted number of products for 6 yolks
and how many cakes to sculpt ...
Ooooh, I'm completely confused ... sorry ...
Husky
Aprelevna, while I only plan to do this dough. Therefore, I will proceed from the proportions of my shortbread dough. For this amount of liquid components, I would initially sift two glasses of flour at once and keep one more sifted and gradually add, looking at the consistency of the resulting mass. But I think that the third glass will go away completely.
Aprelevna
husky, thanks, it's a bit clear with flour,
I also plan this cake,
but I am completely scared that the cream does not have enough.
All the same, I will focus on 6 yolks, there is at least an intelligible amount about cream.
Cilia
Aprelevna, the basic recipe for the dough is given for 8 yolks. Cream, respectively, for a dough of 8 yolks. If you need a cream for 4 yolks, divide it in half.
I have never weighed the flour, I just sift 3-4 glasses (this is for 4 yolks) and add gradually. So that the dough is soft, slightly sticky to your hands. While lying in the refrigerator, it will become harder and denser.
Aprelevna
Cilia, Thank you.
Vitalinka
Cilia, thank you for the recipe! I made a portion for 4 yolks.But I didn’t manage to roll out 5 cakes, did 4. Everything else according to the recipe. Delicious!

Shortbread cake with different creams

Shortbread cake with different creams
Violochka
I have a report!
My sand with different creams:
4 cakes, cream - with cherries, with pineapples and with a banana (you can only see the cherry in a cut)
Shortbread cake with different creams
Husky
Also came with thanks !! I liked the cake. The combination of shortcrust pastry with sour cream cream is very suitable here. But I had some changes in the light of the fact that the sour cream was homemade. Such that the spoon stood without oil. Therefore, I did not add oil to the cream. But I added syrup in which I boiled dried apricots, so that the cream was a little softer in the layer. It is possible that if there was an ordinary store-bought sour cream, then butter would not have been in the way. The cream did not seem greasy. (but it should be borne in mind that I am easy on oil creams, but here it was not at all).
When adding flour, I hung it up, so I will post here the amount of food that I spent on this cake.

BASKETS 5pcs. diameter 24cm. The weight of finished cakes is 1 kg.

yolks 6 pcs
sugar 300 gr
margarine for baking 200 gr
sour cream 60 gr
flour 430 gr
soda 6 gr.
vanilla sugar 15g
CREAM
sour cream 800gr
condensed milk 100g

FILLERS IN CREAM
dried apricots 150g
prunes 150g
walnuts 100g
chocolate drops 30g
jelly balls 50g

The rest of the weight came from the fruit and the cake was decorated with a border and Charlotte cream net.
Here are a few photos to illustrate how I made the cake.
What I like about this cake is that you add flour based on your feelings, a little or a lot. In apricot, I added it at the rate and, as for me, it turned out to be very tight when kneading. Not critical, but I usually softened the shortbread dough. This is where I made the dough with flour for myself. Gave flour in grams for those who are just starting to do and their feelings are still not enough

Shortbread cake with different creams

In such an amount, boiling water soaked washed dried fruits, and cooked (dried apricots) in it with the addition of 20 grams of sugar.

Shortbread cake with different creams Shortbread cake with different creams

But I got such a cream with prunes and nuts.

Shortbread cake with different creams

Cakes. Do not forget to pierce them so that they do not lose their shape during baking. The cakes turned out to be thin, for some reason they did not fit well. Even the holes were visible after baking. The thickness of the cakes is 0.5 cm from strength.
I distributed it directly with my hands over the circles drawn on paper. Baked at 200 degrees for 10-12 minutes.

Shortbread cake with different creams Shortbread cake with different creams

Assembling the cake.

Shortbread cake with different creams Shortbread cake with different creams Shortbread cake with different creams Shortbread cake with different creams

I put biscuit crumbs on the side of the cake. Decorated and I got such a cake.

Shortbread cake with different creams Shortbread cake with different creams
Giraffe
Thanks for the cake. She baked the cakes in an airfryer. The first ones seemed thin (compared with the cakes in the photo) and I began to roll them out thicker. But in the finished cake, the thinnest ones turned out to be decent. There was not enough cream for the whole thing and I made a "wet meringue" for the coating. I don’t remember who to thank for this, because I read it and it was deposited in my head. The attachment also worked for the first time, so call for beauty. : pardon: Dried apricots filling and roasted hazelnuts. It turned out very tasty and satisfying, I barely mastered my piece. The cakes were soaked and became crumbly and tender. Verdict, we will do more. Made for 4 eggs, size 20 * 25 * 7cm. I didn't weigh it. Now I look at the photo, and I have all absorbed the cream between the skins ??? I also want such an impressive layer. I will think what is wrong.https://Mcooker-enn.tomathouse.com/r-image/s39.r.1/i086/1103/aa/f7d16bfb9301.jpg Shortbread cake with different creams
tsvika
Thanks for the recipe - the cake is delicious.
cream sour cream + cream
additives 1 hazelnut + prunes + boiled
2 dried cherries + not boiled condensed milk
3 halva + boiled dumplings
Top wet meringue - delicious
Shortbread cake with different creams
Shortbread cake with different creams
the cut is true from the previous - summer cake, but the composition is the same Shortbread cake with different creams
made 4 yolks - 10 cakes with a diameter of 21 cm
Violochka
How does everyone get so many cakes? I make for 8 yolks and it turns out 5 cakes with a thickness of 0.8-1 cm (as indicated here).
chiran-n
And what is the diameter?
For me, 1cm is already thick - 0.5-0.7 somewhere
Violochka
thick, but tasty) well, 6 cakes, but no more, I roll thinly, they grow well during the baking process. diameter 25 * 18) and I did round ones (it was a long time ago) it seems with d = 20, but it also turned out to be 4 cakes and they were thin, instead of 5 0.8-1 cm thick, as written here.
chiran-n
From 4zh I get 4 boxes d24-26cm.But it is impossible to roll out, rather to stretch and flatten))) If you roll out so thin, then it breaks. Apparently that's why I get more cakes ...
I like it when thinner, so tender ...
tsvika
Quote: Violochka

How does everyone get so many cakes? I make for 8 yolks and it turns out 5 cakes with a thickness of 0.8-1 cm (as indicated here).
top cake - second tier - 7 cakes with a diameter of 24-25 cm
bottom cake - pink - 10 layers with a diameter of about 21 cm
She rolled out the cakes very thin, about 0.4-0.5 cm. They rolled them out directly on the paper on which they then baked.
Violochka
I do the same, but still it turns out few cakes, even thin, even thick) first roll out, then ivy, because it does not roll thinly. I just think how many yolks I need to get a diameter of 32 cm and a height of 8 cm.
chiran-n
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121064.0

try to count

What is the diameter-height in the cake for 8g did you have?
Violochka
I only remember the last cakes, but they are rectangular, about 8-9 cm with cream and were 18 * 25, 5 cakes turned out, the same would have turned out approximately with a diameter of 20-22 cm, I think ...

I went to study the link, you can't figure it out without a cup of coffee, I had a problem with mathematics for a long time
chiran-n
18*25=450
it will be d 23-24cm

16*16*3,14= 804

450 - 8 yolks
804 - x
14.3 yolks
Violochka
Quote: chiran-n

18*25=450
it will be d 23-24cm

16*16*3,14= 804

450 - 8 yolks
804 - x
14.3 yolks
Wow!
tsvika
Quote: Violochka

I do the same, but still it turns out few cakes, even thin, even thick) first roll out, then ivy, because it does not roll thinly. I just think how many yolks I need to get a diameter of 32 cm and a height of 8 cm.
my dough is very thin and very tender. It depends on how thick the cream will be.
but you can make a dough for 8 yolks, if not enough, then knead more.
chiran-n
Duc, I wanted to go to the mathematics teacher!))) It's just that ...
Violochka
For me, it's just just x to count, and to make a proportion - this should already be thought))

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