Custard cream, shortcrust pastry pies, step by step, with photo. Which cream is best for a shortbread cake? Shortcrust pastry cake with custard
If you don't have the extra time to make complex cakes, you can use this recipe. The cake turns out to be very tasty and does not require special assembly and decoration skills.
Composition:
dough:
180 g Sahara
1 egg
350 gr. wheat flour
100 g margarine
cream:
0.5 l. milk
1 tbsp starch
1 tbsp Sahara
300 gr. butter
1 tbsp. walnuts
200 gr. dried apricots
Preparation:
First, let's get down to making the dough. To do this, beat the sugar with an egg. Add flour, softened margarine. Mix a little. Add vinegar slaked baking soda. Knead the dough quickly. 
Wrap the dough in a plastic bag and refrigerate for one hour.
In this time, we will prepare the cream.
Separate 100 ml from milk. Put the rest of the milk on fire. When hot, add sugar and stir.
The remaining 100 ml. Pour milk into starch and stir.
Pour the starch gently into the hot milk. Cook over a chalk fire until jelly, while stirring constantly. 
Put the finished jelly in cold water for cooling.
When the milk jelly becomes cold, you can make a cream.
To do this, beat the soft butter with a mixer. 
Gradually, adding a few tablespoons of jelly, beat the cream. 
If you try the cream, it may not seem sweet to you - do not worry when the cream combines with the cakes and dried apricots - you will get a delicious and moderately sweet cake.
Put the finished cream in the refrigerator and leave it there until the shortbread cake is ready.
Roll out the cooled dough on a large baking sheet. If you can't roll it out with a rolling pin, you can simply flatten the dough on the baking sheet with your hands. Never mind that the crust may be uneven. 
The thickness of the crust should be approximately 5-7 mm. 
Put the dish in the oven, preheated to 180 degrees, for 20-25 minutes (be guided by your oven). 
Allow the finished cake to cool, and then break it into pieces. 
Chop dried apricots with a knife or food processor. 
Chop the nuts as well. 
Combine the broken crust, cream, dried apricots and nuts. 
Mix everything well. 
Lay out the cake in a split form and smooth the surface. 
Put the cake in the refrigerator overnight.
Remove the finished cake from the mold by carefully removing the sides. Decorate the finished cake with chopped walnuts. 
Serve chilled. 
Here who likes what. Personally, I like to use regular jam or jam instead of cream. Then the shortbread dough is soaked and becomes softer and not so dry. You can also alternate between jam and buttercream by whipping the cream with sugar or powdered sugar.
Another good option is chocolate cream... To prepare it, you will need condensed milk, chocolate and butter. 100 grams of butter is heated in a water bath, mixed with 150 grams of condensed milk until smooth. 150 grams of dark chocolate is also heated in a bath and mixed in the resulting cream. Allow the arrogance to cool down and apply to the cakes.
Previously, the cake School was sold. This is a pure shortbread dough, smeared in the middle and on top with ordinary jam, sprinkled with crumbs on top. Delicious cake. This is an example of how you can lubricate shortbread cakes. Just for shortcrust pastry, I do not like creams that impregnate the cakes, I like their friability. Therefore, I make a cottage cheese and berry cream: I blender cottage cheese with berries (you can add a spoonful of sour cream), which have a sour taste. Shortcrust pastry is greasy, and the acidity of the cream neutralizes the fat content.
For a shortbread cake, custard is very suitable. It will make the cakes softer and more tender, while the shortbread cake itself is dry. With custard will be just right. In addition, there are no-baked cakes that are made with shortbread. They are often soaked in sour cream; sour cream will also come in handy for a shortcrust cake. Condensed milk and butter cream will also perfectly saturate shortbread cakes. Each of these creams can not only soak the cakes, which are dry in themselves, but also smear the outside evenly. And sprinkle with crumbs and nuts, garnish with strawberries and other berries. A layer of curd soufflé or berry jelly between the cakes in combination with curd cream will also make the cake tasty, that is, you can try to combine different types of cream for one cake.
This is not too sweet and moderately high-calorie cake, decorated on the outside with protein cream and chopped chocolate chips. In your own way, if you wish, you can decorate with mastic.
The cake is not difficult to prepare. It is necessary to bake the cakes, prepare the cream and let stand for a while to cool and soak for 12 hours.
We take products:
two glasses of flour,
butter - 100 grams,
sugar - two-thirds of a glass,
sour cream is thicker - half a glass,
a pinch of salt,
baking soda half a teaspoon,
Tablespoon - 1 - 1.5 tablespoons to quench soda - for cake.
Custard:
two eggs and one yolk,
sugar about half a glass, adjust to taste,
milk - 500 ml,
flour - two tablespoons with a hill,
butter - 70 grams.
Protein cream:
egg white (cool thoroughly beforehand) one piece,
powdered sugar (fine sugar) - half a glass.
To decorate the cake chocolate - 50 grams.
According to this recipe, about six pieces of cake come out if the diameter is 20 cm.
First you need to take for test flour, sift, add pieces of chilled butter, rub everything together with your hands so that the crumb is not too small, also not coarse.
Further, you do not need to knead the dough, it is tough because of this. It is necessary to mix all the products at once with a spoon in order to combine the components together, roll the dough into a lump, wrap it in cling film, without interfering, leave it in the refrigerator, let it stay loose and unevenly mixed, lie down for 30 minutes.
If you do not bake cookies, but continue to make the cake, then put each of the raw dough cakes in the oven, sprinkle a baking sheet with flour a little, bake for about five to six minutes at a temperature of 180? C, leave light without browning. The cakes are baked quickly, then we remove them from the oven and cover with a plate evenly around the perimeter, cut evenly.
Let it all bye cakes will stay separately, do custard.
If you decorate the outside protein cream, then of all three eggs, we divide one of them into whites and yolks, the yolk will be needed for the custard, and the protein should be put in the refrigerator for decoration later with protein cream. If it is decided not to decorate the cake with protein cream, then all three eggs are needed entirely for custard.
Beat the eggs fluffy with a mixer until foamy. Pour milk into the eggs - 100 ml of normal temperature (you don't need to make a thick cream). Next, sift the flour to the egg-milk mass and beat again with a mixer evenly without lumps. After that, gradually pour in the rest of the milk, without stopping whipping or stirring by hand.
After that, put the custard to heat over low heat, stirring while heating, so that it does not stick, let it thicken. Then we set aside, let it cool to room temperature, add softened butter, stir to disperse the butter.
After the cream is ready, collect cake.
On the bottom cake we put a decent layer of cream no thinner than the cake itself, another cake on top, pressing a little and so on with all the cake layers. We put on a saucepan, turning it over, so that it is easy to spread the cream evenly on the outside on all sides. Sprinkle on the sides with chopped scraps from ready-made shortbread cakes, sprinkle with grated chocolate on top.
Next, decorate the outside with protein cream: take the chilled egg white, beat evenly with powdered sugar until a dense, stable foam and hard peaks. Next, from a pastry syringe, decorate the cake outside as you wish.
After that, we put the cake in the refrigerator for at least 10 - 12 hours, preferably at night and for a day.
After that, you can take out the cake, let it warm up a little before serving. We cut it and you can help yourself.
The cake is incredibly tender and delicious.
Bon Appetit!
I think custard is best for a shortbread cake. Or some kind of fruit yogurt cream. A sand cake tastes better if the cakes are soaked in cream. But if the cakes are pre-soaked with something, then any of your favorite cream will go.
Blueberry and custard tart. A perfect combination of crumbly shortcrust pastry, berries and delicate custard. You can make a tart with any berries or fruits.
blueberries, flour, butter, powdered sugar, eggs, salt, milk, sugar, yolk, corn starch, butter, vanilla sugar
Strawberry tart recipe - shortcrust pastry pie with fresh strawberries and custard.
flour, butter, margarine, sugar, chicken egg, sour cream, baking powder, milk, sugar, butter, chicken egg, wheat flour, vanilla sugar, water, water ...
We tried a Spanish recipe - Basque cherry pie. Shortcrust pastry and tender filling! When you just try it, it looks like ice cream! Close your eyes and enjoy a delicious summer cake! Pamper yourself, cook this yummy!
vanilla sugar, butter, eggs, rum, wheat flour, sweet cherry, cherry, yolk, sugar, milk, wheat flour, flour, butter, rum, vanilla essence, yolk
Want to know what the sun tastes like? Then try this lemon meringue pie. This citrus explosion will captivate you with its delicate taste and refreshing lemon scent! Consists of a pie of shortcrust pastry, sweet and sour lemon custard and meringue airy, like a cloud.
flour, flour, butter, butter, baking powder, milk, sugar, salt, yolk, sugar, corn starch, water, lemon juice, lemon zest, butter ...
This tart is surprising and impressive, because the combination of flavors and textures is very rich. The fragility of the thin base of shortcrust pastry, the tenderness of vanilla custard, the juiciness of peaches and the softness of the custard dough will give you an unforgettable tea party! It is better to divide the preparation of the tart into 2 days and make the dough and cream in advance, then the process will be faster.
canned peach, wheat flour, butter, powdered sugar, flour, eggs, milk, water, butter, wheat flour, eggs, sugar, salt, milk, sugar ...
powdered sugar, butter, yolk, flour, salt, milk, lemon, lime, sugar, flour, vanilla sugar, corn starch, eggs, pine nuts
Crostata is a delicate, delicious open pie made from shortcrust pastry. Custard serves as a filling for the pie, and strawberries complement the already amazing taste of the pie.
Let's make a delicious and simple homemade cake, just like that, for no reason! Let's not choose something tricky, let's take a recipe for a shortbread cake that does not require professional skills and gourmet products. Let's prepare a shortbread cake with custard, and to make it look presentable and unusual, add cocoa to the cakes and decorate the cake with grated chocolate, berries or fruits. Its taste is so pleasant that no one will pay attention to the simplicity of the ingredients. Cooking will not take much time, especially since how to make a shortbread custard cake will be written in full detail.
Ingredients
To make shortbread cake layers, take:
- flour - 270 g;
- cocoa powder - 30 g;
- sugar - 1 glass;
- sour cream - 0.5 cups;
- cold butter - 100 g;
- soda - 0.5 tsp;
- apple cider vinegar - 1 tbsp. l.
To make custard you will need:
- eggs - 3 large;
- sugar - 1 glass;
- flour - 3 tbsp. l. without a slide;
- milk - 3 glasses;
- vanillin - 1 sachet (or a few drops of essence);
- butter - about 70 g;
Decoration:
- bitter chocolate (cocoa content 60-70%);
- cocktail cherries or any fruits, berries.
How to make a custard shortbread cake
In a wide, deep bowl, mix all loose ingredients: sifted flour, cocoa powder and sugar.
We take out the butter from the refrigerator, it should be very cold. Cut into small pieces directly into the flour, cocoa and sugar mixture.
With our hands we quickly grind it into crumbs. This is done simply: we collect a handful of the mixture, rub it between the palms, pour it into a bowl and collect the next portion. In a minute, you get the same mixture as in the photo.
Add cold sour cream to the butter crumbs. We extinguish the soda with vinegar, wait a minute for it to stop fizzling, and pour it into crumbs.
We knead the dough for a homemade shortbread cake, combining all the ingredients together, but do not crush it for a long time. The principle of preparation is simple: as soon as a more or less homogeneous lump is obtained, we stop kneading, collect in a ball and send it to the refrigerator for half an hour. Be sure to cover the dishes or place the dough in a plastic bag.
After half an hour, we take out the chilled dough. Cut into six parts (or according to the number of cakes).
Sprinkle the table with flour, take one blank into work. First, knead with your hands into a rounded cake. Put on flour, roll out to a thickness of 0.5-0.7 cm. Transfer to a baking sheet (sprinkle it with flour too). We prick the workpiece over the entire area with a fork or knife.
We put in a hot oven, preheated to 200 degrees. Bake the cakes on an average level for 5-7 minutes. Cut the finished cake to the size of the mold: put an inverted plate or lid on the hot workpiece, circle it with a knife. The trimmings will be used to decorate the cake.
Cooking a custard for the cake. Mix eggs and sugar. Beat with a whisk.
While whipping, add flavors: vanilla sugar, vanillin or vanilla essence.
Beat well so that a light-colored foam appears on top. Pour in wheat flour.
It is better to cook the custard in a saucepan or in a cauldron with a thick bottom. We shift the egg mixture into the cauldron, pour in the milk. Stir.
We put on medium heat and do not move away from the cream, stir it constantly, otherwise it will immediately burn. It is more convenient to stir with a whisk, it not only mixes better, but also breaks small lumps, if they appeared after adding flour. When heated, the cream will begin to thicken. Cook for 6-7 minutes.
Cool the custard slightly. Add butter to the warm one, beat with a spoon (the cream will already become thick, it is difficult to whisk with a whisk).
After adding the oil, the cream will acquire a delicate, velvety texture and a very pleasant creamy taste.
Let's start assembling. This custard shortbread recipe does not include soaking the cakes, but you can sprinkle the cakes with any liqueur or jam syrup. For the top, we leave the smoothest, most beautiful cake, the rest will go down and into the middle. Lubricate each with custard, spreading in an even layer.
Align the top with a pastry spatula, the flat side of a knife or spatula. We also coat the sides with cream.
We decorate a shortbread custard cake at our discretion. We use all suitable ingredients for decoration: chocolate chips, ground scraps of cake layers, cocktail cherries, fresh or frozen fruits and berries.
We send the finished shortbread cake to the refrigerator soak it with custard or leave it for several hours at room temperature. Cut into portions and serve with aromatic tea or coffee. Well, now you have a detailed recipe with a photo of how to make a shortbread cake with custard, pamper yourself and loved ones with delicious desserts. Good luck with your baking and bon appetit!
- At first let's prepare the cream.
- Pour milk into a saucepan or ladle and put on fire.
- Mix eggs, sugar and flour separately, pour it all, stirring occasionally, into warm milk.
- Continue heating the mixture with continuous stirring, bring to a boil, no need to boil.
- The cream is ready.
- While it cools down starting to prepare the cakes.
- Pour flour into a bowl, put soda and margarine there, chop it while stirring with flour.
- Grind sugar and egg, put in a bowl with flour and mix.
- Knead the dough until a dense, homogeneous lump is formed.
- Divide the dough into seven equal pieces. Our cake will have seven layers.
- Take a frying pan with a diameter of about 20 cm and knead one part of the dough with your hands so that the bottom of the pan is covered with the dough.
- Heat the oven to 220 degrees, put the pan with the crust and bake for about 10 minutes until slightly brownish. Remove the finished cake with a spatula.
- Bake all seven cakes in the same way, put on a dish, spread with cream.
- Coat the edges of the cake too, sprinkle with chopped cookies on top of the cream.
- You can also sprinkle with grated chocolate, coconut, ground nuts - it's a matter of taste.
- The finished cake should stand for 3-4 hours, as the cakes need time to soak in the cream and become soft.
- Bon Appetit!
- Total cooking time: 1 h. 49 min.
- Category:
