Sand cakes are light and airy.
Sand dough does not get stale for a long time, it is well soaked with creams and jam.
If at the forefront is the financial issue, the sand cakes are out of competition.
And the time for the preparation of not only cookies, but also a full-fledged cake will go very little.
There are as many variants of pastries made from jam or jam as many sorts of these sweets.
Flavors such as cinnamon or zest further increase the variety of flavors.
Shortcake Jam Pie - General Cooking Principles
• Sand dough - the basis of the cake. For the preparation of such dough requires a minimum set of products: margarine, replaceable with butter, granulated sugar, flour and eggs.
• Knead the dough in three ways: chop with a knife, beat with a mixer, or rub with hands.
• To make shortbread dough “correct” - crumbly and slightly layered, you must follow two basic rules:
1. Do not knead for a long time;
2. After kneading, soak in the cold.
• For the filling, you can take jam from any berries. Best suited thick jam. The taste of the cake will be the most saturated, if you take the jam, which was not cooked. For example, twisted black currant with sugar, raspberries or strawberries, covered with sugar.
• You can add cottage cheese, apples, nuts, specially prepared cream or pour into the filling of the shortcake with jam.
Apple pie shortbread dough pie with lemon cream
Ingredients:
• 300 gr. flour;
• 230 gr. powdered sugar;
• apple jam;
• unsalted butter - 180 g;
• 8 gr. ripper;
• one big lemon.
Cooking Method:
1. In a bowl for kneading dough - large and wide, cross the flour along with powdered sugar (100 gr.) And the ripper. Add chopped butter (150 gr.) And quickly rub with your hands, achieving the consistency of small chips. 2. Pour in one loose egg and knead the dough. Everything must be done very quickly, so that the oil does not have time to melt. The result is a very soft and elastic dough.
3. Transfer the dough into a food bag and remove for 40 minutes. in the fridge (not freezer).
4. While the dough is aged, make a lemon cream. Lemon lemon for two minutes in hot water or just pour over boiling water. Cut in half and squeeze the juice. Strain. For convenience, use a strainer.
5. Mix lemon juice in a small saucepan with melted butter in a water bath (30 gr.). Add the remaining powder and two raw eggs.
6. Put the saucepan on a moderate heat, preferably in a water bath. Constantly stirring, cook the cream for 5 minutes. It should thicken a little.
7. Spread a sheet of parchment paper in a cooked baking dish. Lay out two-thirds (more than half) of the dough and evenly distribute it over the entire form, forming low sides at the edges.
8. Grease the dough with a thin layer of apple jam, and place the prepared cream on it.
9. Roll out the rest of the dough and cut with a figure knife into strips. Lay out the strips on the cream in the form of a grid.
10. Bake half an hour, maintaining the mode of 180 degrees.
Sandy Jam Tart
Ingredients:
• flour - three glasses;
• creamy margarine - 200 gr .;
• a small bag of vanilla;
• a glass of sugar;
• teaspoon ripper;
• two eggs;
• 200 gr. any thick jam.
Cooking Method:
1. Melt the margarine by heating it in a water bath. Cool to cool and pour into a bowl of sugar.
2. Add vanilla, two eggs and whisk well.
3. In the resulting mass gradually enter the sifted flour mixed with the ripper and knead the stiff dough.
4. Divide the resulting volume into two parts of different size. Cover the smaller part with a linen towel and remove for 20 minutes. in the fridge, and more in the freezer.
5. Turn on the oven in the 200 degree heating mode. 6. Sprinkle the frying pan with a little flour and place the slightly rolled dough out of the bowl onto it. Smooth to a formation of 0.3-0.5 cm.
7. Spread the jam over the top and gently level it with a spoon.
8. On the jam through a large grater, rub the frozen piece of dough.
9. Place the cake in the oven for 20 minutes.
Curd cake with shortbread jam
Ingredients:
• three full glasses of plain wheat flour;
• vegetable margarine - 250 gr .;
• teaspoon of soda;
• 150 gr. sugar, white.
Filling:
• a pound of cottage cheese;
• eggs - 3 pcs .;
• 100 gr. raisins of light, pitted;
• 120 gr. sugar sand;
• vanilla syrup - a teaspoon;
• jam (grated black currant with sugar).
Cooking Method:
1. Slide all the flour on the table. Top with cold butter, cut into small pieces, and chop everything with a knife.
2. Chop until all the flour is mixed with butter. The result will be a medium-sized butter flour.
3. Add sugar, soda to crumb and mix well. Put everything in a bowl and clean for half an hour in the cold.
4. Curd the curd through a fine sieve. Add sugar, vanilla syrup, eggs and beat the curd mass well with a mixer.
5. Spread two thirds of the cooled crumb evenly over a dry baking sheet. At the edges form the bumpers, the layer itself “rammed” is not necessary.
6. On top of the crumbs spread blackcurrant jam. Put the curd filling on it in an even layer. From above we fall asleep the remained crumb.
7. Put the pie in the oven in 180 degree mode, for a period of 45 to 50 minutes.
Apple Sand Cake with Jam
Ingredients:
• one egg;
• flour - three glasses (400 g);
• 100 g of sugar;
• vanillin - a small bag.
For the filling:
• 300 g of sweet apples;
• 1/2 tsp. cinnamon powder;
• 5 table. spoons of dark jam (plum);
• unsalted butter - 30 g;
• Art. l vegetable oil.
Cooking Method: 1. Grind the flour with grated, slightly frozen oil to obtain fine crumbs.
2. Beat the egg in a separate bowl with sugar and vanilla. Pour the mixture into the flour crumb and knead. The dough should come out not sticky and not be too cool. Remove it, divided into two parts, in the refrigerator for one hour.
3. Peel the apples. Remove the core and cut the fruit into thin slices.
4. Heat vegetable oil in a frying pan, put butter in it. When butter is melted, add apples. Pour the sugar and cinnamon. Stew for two minutes.
5. Grease the form with creamy margarine, sprinkle with flour.
6. Use a large grater to rub half of the dough and put stewed apples on it. Spread the apples evenly and grease them with jam.
7. Take the rest of the dough and also rub it on a layer of apples smeared with jam.
8. Bake the cake in a 180 degree thermo, for half an hour. Still hot cut it into pieces. From the form, get it chilled.
Pie with shortbread jam with sour cream
Ingredients:
• 250 g of white flour;
• white refined - 100 g;
• two chicken eggs;
• sweet cream 72% butter - 150 g;
• baking ripper - 1 tsp;
• 300 g of jam;
• 200 g. 15% sour cream;
• white starch - 2 tbsp. l .;
• 60 g of sugar;
• a small pinch of vanilla.
Cooking Method:
1. Spread the butter with sugar until a homogeneous white mass. Add flour, place the ripper and knead. Try to knead as quickly as possible. Cool the dough by placing it in the fridge for 45 minutes.
2. Put sour cream in a small container. Add starch, lump, and egg. Pour in vanillin and whisk well with a mixer.
3. In a round shape, with a diameter of 25-27 cm lay out the whole dough. Align it to the bottom of the tank, and shape the edges around the edges.
4. Put jam on a layer with a thin layer and fill it with sour cream mixture.
5. Put the cake in the oven at 200 degrees. Bake until tender.
Sand cake with cherry and meringue jam
Ingredients:
• two glasses of white flour;
• a teaspoon of table salt;
• creamy margarine - 125 gr .;
• one chicken egg.
For the filling:
• half-liter jar of cherry jam;
• squirrels - 4 pcs .;
• sugar refined - 150 gr .;
• vanillin;
• 70 gr. peeled nuts (hazelnuts).
Cooking Method:
1. Sift the flour twice, add salt and mix. On a large grater, sprinkle the lightly frozen margarine into the flour. Rub everything into the crumb.
2. Slowly insert the beaten egg separately, constantly mixing it with your free hand with the crumb. Knead the dough and remove it for 40 minutes. cool in the fridge.
3. Place a round sheet of parchment paper in a round shape. Put the rolled round cake on it and form the sides.
4. In several places, pierce the cake with a fork and place a sheet of parchment on it. Put dry peas on the parchment and put the form in the oven. Bake until half cooked at 180 degrees for a quarter of an hour.
5. Chilled proteins with a small pinch of fine salt, beat with a mixer until white. Without stopping to beat, on a teaspoon, enter all the sugar. Beat until strong persistent peaks appear.
6. From the jam in a separate bowl lay out the cherries. Try to hook as little syrup as possible. Add two thirds of the mass of proteins and mix slowly.
7. From the oven, take out the form with a shortcake and place the parchment with peas. Grease the cake with a thin layer of cherry jam (syrup). Put jam on hazelnuts with jam.
8. Put the protein mixture mixed with cherries on top of the nuts. Pour the remaining whipped squirrels on top and smooth them.
9. Bake at 180 degrees, achieving a ruddy crust.
Sandy cake with raspberry jam and delicate manna filling
Ingredients:
• 200 grams of baking flour;
• 200 grams of butter;
• white refined sugar - 200 grams;
• three eggs;
• 100 grams of semolina;
• two tablespoons of liqueur; • 300 grams of raspberry jam;
• almond petals;
• tablespoon of starch.
Cooking Method:
1. Blend flour with half of the refined sugar and half of the chopped cold butter to a crumb. Pour the beaten egg (not into the foam) and knead the dough.
2. Roll out with a rolling pin and put into shape. Along the edges form low sides. Spread the layer evenly with a fork and put in the freezer for 20 minutes.
3. Mix the remaining oil with 100 g of refined sugar with a mixer. Add two eggs, liqueur and, without ceasing to beat, gradually enter the entire semolina.
4. Add starch to raspberry jam and mix thoroughly.
5. Remove the form from the freeze and place jam on the future cake. Put the semolina on top as smooth as possible.
6. Sprinkle the top of the cake with almond petals and bake in a 200 degree oven for about 45 minutes.
Shortcake Jam Pie - Tricks and Tips & Tricks
• If the dough is kneaded by grinding or chopping, eggs and butter should be cold.
• Frosted margarine will be easier to grate on a grater if you constantly lower its edge into the flour while you rub it.
• If the dough is pressed tightly while putting it in the form to its bottom and walls, it will not “bubble” and the cake will turn out even.
• To prevent jam from baking the cake, add potato starch.
• Sand cake with jam get out of the roaster, just waiting for complete cooling. If taken out hot, the cake may break.
