Shortcakes are light and airy.
Shortbread dough is not stale for a long time, it is well saturated with creams and jam.
If the financial issue is at the forefront, then sand cakes are beyond competition.
And time for preparation of not only cookies, but also a full cake will take a little.
There are just as many varieties of pies stuffed with jam or jam as you have varieties of these sweets.
Flavors such as cinnamon or zest further increase the variety of flavors.
Shortcrust pastry tart - general principles of preparation
• Shortcrust pastry is the base of the pie. To prepare such a dough, a minimal set of products is required: margarine, which is replaced by butter, granulated sugar, flour and eggs.
• You can knead the dough in three ways: chop with a knife, beat with a mixer or grind with your hands.
• To make the shortcrust pastry “right” - crumbly and slightly layered, two basic rules must be observed:
1. Do not knead for a long time;
2. After mixing, keep in the cold.
• For the filling, you can take jam from any berries. Thick jam is best. The cake will have the most intense taste if you take jam that has not been cooked. For example, blackcurrant twisted with sugar, raspberries or strawberries, sprinkled with sugar.
• You can add cottage cheese, apples, nuts, specially prepared cream or filling to the filling of a shortcake with jam.
Shortcrust pastry tart with lemon cream
Ingredients:
• 300 gr. flour;
• 230 gr. powdered sugar;
• apple jam;
• creamy unsalted butter - 180 gr.;
• 8 gr. cultivator;
• one large lemon.
Cooking method:
1. In a bowl for kneading dough - large and wide, transfer the flour together with powdered sugar (100 g.) And a cultivator. Add the sliced butter (150 gr.) And grind it quickly with your hands, achieving the consistency of small crumbs.
2. Pour in a forked 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 flexible dough.
3. Transfer the dough into a food bag and remove for 40 minutes. in the fridge (not the freezer).
4. While the dough is aging, prepare a lemon cream. Dip the 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. In a small saucepan, mix the lemon juice with the butter melted in a water bath (30 g). Add the remaining powder and two raw eggs.
6. Put the saucepan on moderate heat, preferably in a water bath. Constantly mixing, cook the cream for 5 minutes. It should thicken a little.
7. In a baking dish, spread a sheet of parchment paper. Lay out two-thirds (large half) of the dough and evenly distribute it throughout the form, forming low sides along the edges.
8. Lubricate the dough with a thin layer of apple jam, and put the cooked cream on it.
9. Roll out the rest of the dough and cut into strips with a curly knife. Fill the strips over the cream in a grid.
10. Bake for half an hour, keeping the regime of 180 degrees.
Grated shortcake with jam
Ingredients:
• flour - three glasses;
• creamy margarine - 200 gr.;
• a small bag of vanillin;
• a glass of sugar;
• a teaspoon of ripper;
• two eggs;
• 200 gr. any thick jam.
Cooking method:
1. Melt the margarine by heating it in a water bath. Refrigerate until completely cooled and pour into sugar bowl.
2. Add vanilla, two eggs and beat well.
3. In the resulting mass, gradually introduce the sifted flour mixed with the cultivator and knead the dough.
4. Divide the resulting volume into two parts of different sizes. Remove the smaller part with a linen towel for 20 minutes. in the fridge, and a big one in the freezer.
5. Turn the oven into 200 degree preheat mode.
6. Sprinkle the roasting pan a little with flour and lay on it a slightly rolled dough from a bowl. Flatten so that a layer of 0.3-0.5 cm is obtained.
7. Place the jam on top and gently smooth it with a spoon.
8. For jam through a coarse grater, rub a frozen piece of dough.
9. Put the cake in the oven for 20 minutes.
Shortcrust jam curd pie
Ingredients:
• three full glasses of ordinary wheat flour;
• vegetable margarine - 250 gr.;
• a teaspoon of soda;
• 150 gr. granulated sugar, white.
Filling:
• a pound of cottage cheese;
• eggs - 3 pcs.;
• 100 gr. raisins light, pitted;
• 120 gr. granulated sugar;
• vanilla syrup - a teaspoon;
• jam (grated blackcurrant with sugar).
Cooking method:
1. Pour all the flour onto the table with a slide. Put cold butter on top, cut into small pieces, and chop everything with a knife.
2. Chop until all the flour has been mixed with the butter. The result is a medium-sized butter and flour crumb.
3. Add sugar, soda to the crumbs and mix well. Put everything in a bowl and store for half an hour in the cold.
4. Rub the cottage cheese through a fine sieve. Add sugar, vanilla syrup, eggs and beat the curd mass well with a mixer.
5. Sprinkle evenly chilled crumbs evenly over a dry baking sheet. Form the sides along the edges; you do not need to “ram” the formation itself.
6. Place blackcurrant jam on top of the crumbs. Put the curd filling on it with an even layer. We fall asleep the remaining crumb from above.
7. Place the cake in the oven in 180 degree mode for a period of 45 to 50 minutes.
Apple shortcake with jam
Ingredients:
• one egg;
• flour - three glasses (400 g);
• 100 g sugar;
• vanillin - a small bag.
For filling:
• 300 g of sweet apples;
• 1/2 tsp cinnamon powder
• 5 table. spoons of dark jam (plum);
• creamy unsalted butter - 30 g;
• Art. l vegetable oil.
Cooking method:
1. Grind the flour with grated, slightly frosted butter until fine crumbs are obtained.
2. Beat the egg in a separate bowl with sugar and vanilla. Pour the mixture into flour crumbs and knead. The dough should come out not sticky and not be too steep. Remove it, dividing into two parts, in the refrigerator for one hour.
3. Peel the apples. Remove the core and cut the fruit into thin slices.
4. In a frying pan, heat the vegetable oil, put the butter in it. When the butter has melted, add apples. Pour granulated sugar and cinnamon. Stew for two minutes.
5. Lubricate the mold with creamy margarine, sprinkle with flour.
6. Grate half of the dough with a coarse grater and put the stewed apples on it. Spread the apples evenly and generously brush with jam.
7. Take the rest of the dough and also grate it on a layer of apples coated with jam.
8. Bake the cake in thermal mode 180 degrees, for half an hour. Cut it into pieces while still hot. Take it out of the form when chilled.
Shortcrust pastry tart with sour cream filling
Ingredients:
• 250 g of white flour;
• white refined - 100 g;
• two chicken eggs;
• sweet cream 72% oil - 150 g;
• baking cultivator - 1 tsp;
• 300 g of jam;
• 200 g. 15% sour cream;
• table white starch - 2 tbsp. l .;
• 60 g sugar;
• a small pinch of vanillin.
Cooking method:
1. Pound the sugar and butter until a homogeneous white mass is obtained. Add flour, put a cultivator and knead with your hands. Try to knead as quickly as possible. Refrigerate the dough by placing it in the refrigerator for 45 minutes.
2. Put sour cream in a small bowl. Add starch, refined and egg. Add vanillin and beat well with a mixer.
3. In a round shape, with a diameter of 25-27 cm, lay out the whole dough. Flatten it along the bottom of the tank, and fashion the sides along the edges.
4. Put jam on a layer in a thin layer and fill it with sour cream mixture.
5. Place the cake in the oven at 200 degrees. Bake until cooked.
Shortcake with cherry and meringue jam
Ingredients:
• two glasses of white flour;
• a teaspoon of table salt;
• creamy margarine - 125 gr.;
• one chicken egg.
For filling:
• a half-liter jar of cherry jam;
• squirrels - 4 pcs.;
• sugar refined - 150 gr.;
• vanillin;
• 70 gr. peeled nuts (hazelnuts).
Cooking method:
1. Sift flour twice, add salt and mix. On a coarse grater, grate slightly frosted margarine into flour. Grind everything with your hands in crumbs.
2. Slowly introduce the beaten egg separately, constantly mixing it with your free hand with the crumbs. Knead the dough and remove it for 40 minutes. cool in the fridge.
3. In a round shape, place an oiled sheet of parchment paper. 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. Pour dry peas on the parchment and put the mold in the oven. Bake until half cooked at 180 degrees for a quarter of an hour.
5. Beat the chilled proteins with a small pinch of fine salt with a white mixer. Without ceasing to beat, teaspoon enter all the sugar. Beat until strong steady peaks appear.
6. Put the cherries from the jam into a separate bowl. Try to stick as little syrup as possible. Add two thirds of the mass of protein and slowly mix.
7. From the oven, remove the sandwich cake and place the parchment with peas. Lubricate the cake with a thin layer of cherry jam (syrup). Put the hazelnuts chopped with a knife on the jam.
8. On top of nuts, lay the protein mass mixed with cherries. Pour the remaining whipped squirrels from above and smooth.
9. Bake at 180 degrees, achieving a golden crust.
Shortcake with raspberry jam and tender semolina
Ingredients:
• 200 grams of baking flour;
• 200 grams of butter;
• Refined white sugar - 200 grams;
• three eggs;
• 100 grams of semolina;
• two tablespoons of liquor;
• 300 grams of raspberry jam;
• almond petals;
• a tablespoon of starch.
Cooking method:
1. To the state of crumb, mix the flour with half the refined and half the chopped cold butter. Pour in a beaten (not foam) egg and knead the dough.
2. Roll out with a rolling pin and shift into shape. At the edges, form low sides. Spread the formation evenly with a fork and put in the freezer for 20 minutes.
3. Beat with a mixer the remaining oil from 100 g of refined oil. Add two eggs, liquor and, without ceasing to beat, gradually introduce the whole semolina.
4. Add the starch to the raspberry jam and mix thoroughly.
5. Remove the mold from the freeze and put jam on the future cake. If possible, evenly spread the semolina stuffing on top.
6. Sprinkle almond petals on top of the cake and place in a 200 degree oven for about 45 minutes.
Shortcrust Jam Pie - Tips and Tricks
• If the dough is kneaded by grinding or chopping, the eggs and butter should be cold.
• It will be easier to grate the frozen margarine on a grater if you constantly lower its edge that you rub into flour.
• If the dough is pressed firmly when laid out in a mold to its bottom and walls, it will not “bubble” and the cake will turn out smooth.
• To prevent jam during baking, add potato starch to it.
• Get the shortcake with jam out of the fryer only after it has cooled completely. If taken out hot, the cake may break.
