Hamburg sand cakes (Hamburger Sandtoertchen)

Category: Confectionery
Kitchen: german
Hamburg sand cakes (Hamburger Sandtoertchen)

Ingredients

Butter 200 g
Sugar 200 g
Vanilla sugar (1 p. - 15 g) 1 package.
Salt 1 g
Chicken egg 4 things
Wheat flour 125 g
Corn starch 125 g
Baking powder (incomplete) 0.5 tsp
Rum essence 5-6 drops
Powdered sugar (for dusting)

Cooking method

  • Every child loves to play in the sandbox in summer and build sand figures from wet sand using molds. After drying in the sun, these "pies" become so airy that ... they crumble.
  • The recipe for small "cakes" - "pasochek", originally from the seaport city of Hamburg, is loved by all children in Germany, and in terms of friability, these pastries are comparable to children's sand creations!
  • Preparing - lightning fast! Costs - not much! It turns out - a lot! Enough for any company from the sandbox!
  • Apart from my book "Muffins" by Dr. Oetker, the same recipe can be found here: 🔗
  • 1. Heat butter in a microwave oven or on a stove, let it cool.
  • Hamburg sand cakes (Hamburger Sandtoertchen)
  • 2. Add a pinch of salt, vanilla sugar and sugar to the cooled butter. Beat with a mixer until a white-foamy mass forms (the color of the sea foam during a storm!)
  • Hamburg sand cakes (Hamburger Sandtoertchen)
  • 3. Add eggs one at a time, beating the mass for min. 0.5 min. after the introduction of each egg.
  • Hamburg sand cakes (Hamburger Sandtoertchen)
  • 4. Sift flour, corn starch into a separate bowl (it gives the products a "sandy" effect!) And less than 0.5 tsp. baking powder. Mix.
  • Hamburg sand cakes (Hamburger Sandtoertchen)
  • 5. Gradually add the dry ingredients to the egg-buttered whipped mass. Beat briefly on medium mixer speed.
  • Hamburg sand cakes (Hamburger Sandtoertchen)
  • 6. At the end you need to add 1 tbsp. l. rum, but, with an eye on the children, I add 5-6 drops. rum essence (in oil)
  • Hamburg sand cakes (Hamburger Sandtoertchen)
  • The dough turns out to be oily-glossy in appearance and rather heavy in structure, barely slips off the corollas - this is normal!
  • Hamburg sand cakes (Hamburger Sandtoertchen)
  • In part of the test, I sometimes add a couple of tbsp. l. cocoa, for lovers of chocolate baked goods.
  • Hamburg sand cakes (Hamburger Sandtoertchen)
  • 7. Place muffin cuffs 2 pcs. (for stability, since the dough is heavy when wet). I put the cuffs in the baking dish. Fill 2/3 full with dough.
  • Hamburg sand cakes (Hamburger Sandtoertchen)
  • Bake in an oven preheated to 180 * C for 20-25 minutes, until golden brown and "dry speck".
  • 8. Allow the "pasochki" to cool completely and sprinkle with powdered sugar. Such pastries do not stale for a long time, they remain crumbly, like sand
  • Bon Appetit! Delight your family and friends with this simple, popular and beloved recipe not only for Hambugs, but for all of Germany!
  • Hamburg sand cakes (Hamburger Sandtoertchen)

The dish is designed for

20

Time for preparing:

35 minutes

degteva
barska, liked the recipe. It was the friability that intrigued me. I have wanted something like this for a long time, but all were not sand-type recipes. I will definitely do it, maybe even today. I will unsubscribe how I cook, especially since the butter needs to be melted - after work, after all, the butter is only from the refrigerator. ...
Galleon-6
Lyusichka
I will try it in bookmarks.
degteva
barska, I give a report. I fantasized a little with the form of serving, but the dough is according to your recipe. Delicious. Not quite cool yet. I think when they are completely cooled they will crunch even more. Thank you: bravo: I want to say that with 125 -125 flour-starch, my dough turned out to be much thinner. I added a little flour, but still the dough is not as thick as you got. Finished products are slightly cracked on top.
Hamburg sand cakes (Hamburger Sandtoertchen)
barska
Quote: degteva

barska, I give a report. I fantasized a little with the form of serving, but the dough is according to your recipe. Delicious. Not quite cool yet. I think when they are completely cooled they will crunch even more. Thank you: bravo: I want to say that with 125 -125 flour-starch, my dough turned out to be much thinner.I added a little flour, but still the dough is not as thick as you got. Finished products are slightly cracked on top.

Thank you very much for your trust and report. It is very pleasant that the recipe came in handy!
I give recipes for him. kitchens are one to one, but I know that flour is very different, so I try to describe the details as much as possible!
By the way, if the cupcakes crack on top - this is a sign of very good baking !!!
Lyusichka
The cupcakes turned out to be great, crumbly and tasty, though I didn't take a picture, my sweet tooth liked it. My dough was thick. I took potato starch because I couldn't find corn starch. And I have a different baking powder, so I put it down according to the rate written on the pack. Thank you, I will bake again.
barska
Quote: Lusichka

The cupcakes turned out to be great, crumbly and tasty, though I didn't take a picture, my sweet tooth liked it. My dough was thick. I took potato starch because I couldn't find corn starch. And I have a different baking powder, so I put it down according to the rate written on the pack. Thank you, I will bake again.
I'm glad you liked the recipe!
Potato starch can also be used, but only in a smaller amount
Thanks for your feedback!
tsenkalon
And we once baked these muffins - they turned out quite good.
True, they later found themselves a little different - designed for a multicooker. It's easier for me to bake in a multicooker - I don't need to look in and control the temperature directly. We have such a cartoon that you can control it from a distance (ready for sky), so while something is baking in the multicooker, you can go about your business.

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