Shortbread dough is prepared without liquid, so it is less viscous. A large amount of butter and sugar makes it crumbly. The dough is prepared at a temperature no higher than 20° C. At a higher temperature, it crumbles when rolled out, since the butter is in a softened state. Products made from such dough are tough. Shortbread dough can be prepared in two ways.

The first method is machine.

Grind the butter and sugar in a beater until smooth, add eggs in which ammonium, soda, and essence are dissolved. Beat until fluffy and homogeneous and, while stirring, gradually add flour, but leave 7% of it for dusting. Knead the dough quickly until it has a homogeneous consistency. If the kneading time is increased, the dough may become tight. Products made from such dough are hard and not crumbly.

The second method is manual.

When kneading by hand, flour is poured onto the table in a heap, a funnel is made in it, in which butter, previously ground with sugar, is placed until the sugar crystals disappear, eggs are added, in which baking soda, ammonium carbonate, salt, essence are dissolved, and the dough is kneaded until smooth. , starting from the base of the slide. The finished dough after kneading should have a temperature no higher than 20 C.

To bake in a whole layer, the dough after kneading is hung into pieces of a certain mass, shaped into rectangles and rolled out into a layer no more than 8 mm thick, the size of a pastry sheet. During cutting, the table is sprinkled with flour to prevent the dough from sticking. The layer must be even in thickness, otherwise the quality of the semi-finished product will deteriorate during baking. The resulting layer is wrapped in a tube or rolled onto a rolling pin and transferred to a dry pastry sheet, aligning the edges, pierced in several places to avoid swelling from gases formed during the decomposition of chemical leavening agents, and baked at 260-270 C for 10-15 minutes. The readiness of the formation is determined by its light brown color with a golden tint. (see Appendix 4)

Products made from shortcrust pastry are characterized by high calorie content, friability, and a pleasant delicate taste. They contain a lot of fat, sugar, and eggs. You can bake pies, cakes, pastries, cookies and other products from shortcrust pastry. Shortbread dough can be prepared without baking powder, but then the products will be of lower quality.

Disadvantages that may arise when preparing dough and their causes. (see Appendix 5)

Assortment of sand cakes

Cake pigeon's milk"

Sand and fruit cake

Shortbread cake with jam

Sand and cream cake

Pest cake

Technology for making shortbread cakes

Cake pigeon's milk"

Pastry-whipped semi-finished product. Beat butter and granulated sugar until smooth, add melange in which vanillin is dissolved. Beat the mixture until fluffy, 15-20 minutes. Then add flour and knead the dough. It is spread into two layers using a stencil on sheets greased. Bake at 220°C for 5-8 minutes.

Cream. First, prepare sugar agar syrup. The agar is washed and soaked in water for 2-3 hours. Sugar and molasses are added to the swollen agar and the syrup is boiled to 110°C (test - a thick thread). At the same time, beat the egg whites until they form a stable foam; add acid at the end of the beating. Without stopping whipping, pour in hot syrup in a thin stream and continue beating for another 10-15 minutes. At the same time, beat the butter with condensed milk and vanilla until fluffy. All this is combined with the protein mass and beaten on low speed for another 5 minutes.

The butter-whipped semi-finished product is placed in a rectangular form without a bottom, covered with a layer of cream, and then the second semi-finished product is placed and a layer of cream is again applied on top to fill the form to the brim. Place in the refrigerator until the cream hardens completely. Cut out of the mold with a thin knife. The surface and sides are glazed with chocolate. After it hardens, a chocolate pattern is applied to the surface of the cake. Technological card. (see Appendix 6)

Sand and fruit cake

The cake can be made round or square. After baking and cooling, the shortbread pieces are glued together with fruit filling. The surface and sides are smeared with fruit filling. The cake is decorated with fresh or canned fruits, candied fruits, pieces of jelly and poured with unhardened jelly in two steps. When the jelly has hardened, sprinkle the sides with fried biscuit crumbs. Technological card. (see Appendix 7)

Shortbread cake with jam

The shortbread dough is rolled out into layers 5-6 cm thick and baked. Three layers are glued together with strawberry or apricot jam. The surface and sides are smeared with jam, sprinkled with crumbs from the scraps of semi-finished shortbread. The surface of the cake is sprinkled with powdered sugar and decorated with chocolate. Technological card. (see Appendix 8)

Sand and cream cake

Shortbread dough is baked in a whole layer or in the form of square or round pieces. After baking, cool and glue with cream. A cake weighing 0.5 kg consists of two layers, 1 kg - of three layers. The surface and sides are greased with butter cream. The sides are sprinkled with fried biscuit crumbs. The cake is decorated with cream, fruit or candied fruits. Technological card. (see Appendix 9)

Pest cake

The cake is made in a round shape from three layers of sand. After baking, they are glued together with jam or jam. The surface and sides are lubricated with protein cream, and the surface is decorated with the same cream. Place in a pastry cabinet for 2-3 minutes at 220-230 C. Sprinkle the surface with powdered sugar. Technological card. (see Appendix 10)

Requirements for the quality of cakes

In terms of organoleptic indicators, cakes must meet the requirements specified in OST 10-060-95; OST 18-102-72. Cakes must have the correct shape, without kinks or dents, the sand paper should be crumbly and crumble when pressed. The top and side surfaces must be evenly covered and finished with cream or other finishing materials. The cream pattern should be in clear relief.

Products should not have an unpleasant odor or taste, not fresh food. Chemical indicators (sugar and fat content) are established and provided for by the standard only for semi-finished products, and not for finished products. This is due to the fact that when making a product manually, the exact ratio of the main p/f cannot be guaranteed. Possible deviations lead to significant deviations in the sugar and fat content of the product.

Packaging, terms and conditions of storage, transportation of cakes

The cake is placed in an artistically decorated box, the bottom of which is covered with parchment paper; the boxes must ensure that the shape of the cake is preserved.

On any outer side there is a marking that states:

1. Name of the manufacturer;

2. Name of products;

3. Net weight;

4. Date and hour of manufacture, shift;

5. Shelf life;

6. OST - 18-102-72;

To store cakes, at least two refrigeration chambers with a temperature of 5°C should be provided. The capacity of the chambers is designed based on the shelf life of the cakes:

Cakes with protein whipped cream, with and without fruit decoration - 72 hours;

With butter creams - 36 hours;

With custard - 6 hours;

With whipped cream -7 tsp.

In the absence of refrigeration, the shelf life for butter cream is 12 hours; custard and whipped cream cannot be stored. If sorbic acid is added, cakes can be stored for up to 5 days. It is not allowed to store cakes together with products that have a specific smell. Storage and transportation of cakes is carried out in accordance with the requirements of the industry standard OST 10-060-95 “Cakes and Pastries”. Cakes are transported in containers using special transport. Each tray must have a label indicating the name and quantity of cakes. In addition, the time of production and the name of the stacker are indicated.

The basis of any cake is a cake layer or several cake layers, soaked in syrup and layered with fruit, nut, poppy seed, chocolate filling or a combination thereof.

Secrets of a delicious dessert

2. Divide into two equal balls, wrap in film, and place in the refrigerator to cool for an hour.

3. Turn on the oven to heat up, roll out the buns into rectangles, and bake until golden brown (about 15 minutes).

4. Grind the strawberries (reserve a few berries) with a blender, add three tablespoons. sugar, heat over low heat.

5. Thinly slice a couple of bananas and pour into the berry mixture.

6. Remove the cakes and let cool. Coat one with the berry mixture, cover with custard on top, place the second cake, distribute the remaining one over the top. Decorate with banana circles and strawberry berries.

Second recipe: instant shortbread cake

The dessert for this recipe will be ready in a quarter of an hour. You will only need:

• a couple of bananas;
• half a packet of 15% sour cream;
• 300 g shortbread cookies;
• a quarter can of condensed milk;
• 1 tsp. cocoa powder.

“Instant shortbread” will help out when friends suddenly drop by for a light, but there is nothing tasty for tea. The dish is not prepared quickly, but extremely quickly! Let’s begin:

1. Beat condensed milk and sour cream until homogeneous.

2. Pour a third of the mixture into a flat plate.

3. Place half of the purchased cookies on it close to each other.

4. Drizzle with sour cream (reserve a third).

5. Cover the surface with banana slices.

6. Place the remaining cookies on top.

7. Repeat the banana-sour cream layers, sprinkle with cocoa powder. Place in the refrigerator for an hour. You can eat it right away, but it won't be as tasty.

Grated shortbread

Don't have dessert to pamper your family? Want an easy and quick recipe? The shortbread cake, of course, will look more impressive, but try making this simple one. The result will definitely not disappoint you! Take:

• a couple of eggs;
• a pack of spread (margarine);
• glass (230 g) sugar;
• a little soda;
• flour (amount depends on the variety).

Preparation will not take much time:

1. Mix eggs with sugar, beat, add a pinch of soda, stir.

2. Pour the melted spread into the mixture.

3. Gradually add flour and knead the shortbread dough. Place a small bun in the freezer.

4. Turn on the oven to heat up. Transfer the dough with your hands to a baking sheet and spread evenly over its surface. Spread with jam or your favorite jam. Grate the frozen dough ball and sprinkle it over the filling and bake.

Delicious jelly cake with fruit is a delicious dessert on a delicate shortbread crust. In addition to the cake, I also make fragrant homemade cookies from excess shortcrust pastry. The shortcrust pastry for the base crust is very simple to make, and the fruits filled with jelly make it exquisitely beautiful, but most importantly, it is very tasty. For a cheerful company, especially children's or women's, this will be the perfect dessert.

Ingredients for shortbread:

100 g margarine;

1 tbsp. spoon of sour cream;

100 g sugar;

a pinch of vanilla;

350 g flour;

1/2 teaspoon of soda.

For the fruit jelly filling:

mandarin;

currant;

30 g gelatin;

500 ml juice/compote.

How to make jelly fruit cake

Bring margarine to room temperature. Grind with sour cream, egg, sugar and vanilla with a mixer (you can use a fork).

Add baking soda to the flour and gradually mix into the remaining ingredients.

The dough is sticky and does not like prolonged mixing. It is easier to stir in the flour by pressing with your fingers. The more flour you add, the better the dough will keep its shape and will not float. But in turn it becomes harder. For our jelly cake, 350 grams of flour is enough. The dough will shrink slightly during baking and leave room under the jelly.

Wrap the dough in cling film and refrigerate for 20 minutes.

How to make jelly for a cake

If you use regular gelatin, then the dosage that is written on the instructions on the package should be increased. For 500 ml of juice we take not 20, but 30 grams of gelatin. Bring the juice to a boil, set aside, and dissolve the gelatin. It is better to strain the solution, eliminating undissolved gelatin particles.

If you use special “cake jelly,” we strictly follow the instructions on the package and prepare it later, when the cake is already in the oven.

Using your hands, press it into all the recesses of the mold and cut off the excess.

From the “surplus” we form cookies of any shape. I spread it with delicious jam and fold it into an envelope. You can see how it looks in the photo.

The shortbread is baked quickly - 15 minutes at 200 C. Take it out and cool. When the cake has cooled, place it back into the pan.

In the meantime, cut the fruits, cover the pie with them, pour in the cooled jelly, which should already be at a light stage of thickening. Any fruit can be combined with jelly; we choose them according to our wishes.

We send a beautiful and delicious cake with jelly and fruit into the cold until it has completely hardened. When completely hardened, sprinkle with powdered sugar.

Homemade jelly cake with fruit goes not only with coffee or tea, but also goes well with low-alcohol drinks.

Simple shortcrust pastry, sweet and sour seasonal fruits and/or berries, chocolate cream ganache - nothing complicated at all, but the result is a delicious and even somewhat impressive-looking pie. Most of all, I like this shortbread pie with cherries, but with other fruits or berries, as well as their combinations, it’s also good.

This version uses cherries, sweet cherries and fig peaches. You need such a quantity of fruit that they well cover the surface of the dough of the open pie, and after filling with cream they stick out a little from under it. Approximately - about 1.5-2 glasses of cherries and pieces of fruit.

Chocolate cream can be made from cream or milk, chocolate or confectionery bar. To save on chocolate ingredients, you can mix milk with starch (1 tablespoon), then you will need half as much chocolate...

To prepare shortbread pie with fruit, prepare the ingredients according to the list.

To prepare the dough, chop the butter, grind it with sugar and vanilla sugar.

Combine this mass with flour.

Stir and you will get a mass in the form of pieces or balls of dough. Pour in ice water and gather the dough into one lump. Then the dough needs to be cooled.

I like to place the dough in the pan first and then chill it with the pan.

To do this, roll out the dough into a thin layer and transfer it to a suitable form greased or lined with baking paper/foil.

Both the refrigerator and freezer are suitable for cooling, but in the freezer it only takes a few minutes. Prick the prepared dough in several places and place it in an oven preheated to 200 degrees until golden brown, i.e. for 25-30 minutes.

While the sand base is baking, you can prepare the cream. To do this, heat milk with butter and place pieces of chocolate or chocolate bars in it.

Stir into a homogeneous mass. Chocolate cream ganache is ready.

Wash and dry the fruit. Knock out the pits of cherries and cherries using a tool or a suitable stick. Cut large fruits into pieces.

Place the fruit filling on the hot, fully baked and golden brown sand base.

Pour chocolate cream over them.

Let the cake cool at room temperature first and then place it in the refrigerator to allow the chocolate cream to set, i.e. froze. The cream will be soft, but will not flow and will hold its shape well when cutting the pie into portions.

Shortbread pie with fruit is ready.

Enjoy your tea!

Shortbread cake with jelly and fruit will decorate the table at any time of the year. In summer, you can use seasonal fruits for it, such as cherries, strawberries, raspberries, etc. In winter, this cake can be prepared using citrus fruits, bananas, kiwi, etc.

Sand cake with jelly and fruit: step-by-step recipe

Ingredients for shortcrust pastry:

• Butter – 80 g;
• Chicken egg – 1 pc.;
• Wheat flour – 1 cup;
• Sugar – 2 tbsp. l;

• Chicken egg – 1 pc.;
• Milk – 50 ml;
• Flour, sugar, gelatin - 1 tbsp. l;
• Vanillin;
• Butter – 30 g.

• Orange – 1 pc.;
• Sugar to taste;
• Water – 100 ml;
• Gelatin – 1 tbsp. l;
• Fruits for decoration.

How to make shortbread cake with fruit and orange jelly filling

Preparing shortcrust pastry for the cake

1. Remove the butter from the refrigerator in advance so that it warms up and becomes soft. Add sugar and grind into a creamy mass.

2. Add an egg to the dough and beat with a mixer.

3. Now put the mixer aside, stir in the flour and knead into a soft dough.
Put it in the refrigerator for half an hour.

4. For the cake, I use a mold with a diameter of 23 cm with wavy edges and a height of 4 cm. Place the shortbread dough in the mold and spread it over it with your hands, forming a high side. Place a weight in the middle to keep the middle flat while baking.

Bake the crust in the oven for 20 minutes at 180 C.

Soufflé for shortbread cake

5. While the crust is baking, prepare the soufflé. To do this, soak gelatin in water and then heat it until liquid.

6. Divide the egg into white and yolk. Set the white aside for now, and beat the yolk with sugar and vanilla sugar until it dissolves.

7. Add flour and milk to the egg mixture.

8. Place the mixture in a steam bath and cook, stirring, until thickened.

9. Remove the mixture from the heat and cool slightly, add butter.

10. Beat the whites into a fluffy mass.

11. Add the protein mass to the cream, gradually pour gelatin into it and beat with a mixer until smooth.

12. Pour cream onto the finished shortbread cake and put the cake in a cool place to harden.

Making fruit jelly

13. Peel the orange, cut into thin slices and set aside half for decoration.

14. Cut banana and kiwi into slices.

15. Grind the second half of the orange in a blender, then transfer it to a container and add boiling water to make a glass.

16. After 10 minutes, strain the mixture, add sugar to taste and gelatin to the orange water with an orange tint and heat until the sugar and gelatin dissolve.

17. Distribute chopped fruit onto the frozen soufflé.

18. Pour orange jelly over them and put the cake in the cold to harden.

You can serve shortcake with fruit with juice, sparkling water or tea.