Honey shortcrust pastry cake recipe. Sand honey cake
Today we prepare cakes according to royal recipes - luxurious, sweet and, for all that, quite simple. How so? Yes, it’s elementary!
This type of dessert usually includes sweets, supplemented with flavor components, which only the titled rich could afford a hundred or two years ago. There were even bans on the sale of such delicacies to everyone.
“Royal” cake - general principles of preparation
Recipes for Royal cake are quite varied. They can consist of nut, biscuit, shortbread and honey cakes. Chic cakes with nuts, poppy seeds, fruits and dried fruits can easily be classified as such a dessert. To make a truly royal cake, you don’t have to stay near the stove for a long time, because home-baked cakes can replace store-bought ones or sponge rolls cut into pieces.
The cakes are coated with butter creams with the addition of boiled or regular white condensed milk. Layers of creamy mass are interspersed with fruits, chopped nuts or prunes cut into pieces. It all depends on the recipe and type of cake.
They decorate the cakes at their own discretion, most often using finely chopped nuts and grated chocolate. If fruits are used in the preparation, then they are laid out on the surface of the dessert.
Royal sponge cake: recipe with poppy seeds, dried apricots and nuts
Ingredients
For the poppy seed cake:
Half a glass of wheat flour and white sugar;
Medium fat sour cream - 120 milliliters;
One egg;
20 gr. dry confectionery poppy seeds;
Starch - 2 tsp.
For the chocolate nut crust:
High-quality white flour - 1/2 tbsp.;
Half a glass of sugar;
Half a glass of medium-fat sour cream;
Two spoons of starch;
50 gr. shelled nuts;
Soda - 1 tsp;
2 spoons of dry cocoa powder;
Fresh egg.
For the crust with dried apricots:
80 gr. flour;
Beet sugar - 100 gr.;
Spoon of soda;
Starch - 2 tsp;
20% sour cream - half a glass;
50 gr. dried apricots.
For cream:
2 spoons of cocoa;
400 gr. 33% sour cream;
Powdered sugar - 120 gr.;
1 gram vanillin (crystalline).
Cooking method:
1. Beat sour cream with egg and sugar. Add flour with potato starch, a spoonful of soda and beat again. Add poppy seeds and stir.
2. Coat the inner surface of the round shape with oil and sprinkle with semolina. Fill the form with dough and bake. In order for your biscuit to bake well, it is enough to keep it at 190 degrees for a quarter of an hour.
3. For the chocolate-nut cake, mix cocoa, sugar and egg with sour cream, beat. Then add flour with starch and soda. Stir the dough until smooth and mix it with finely chopped nuts. Bake.
4. For the crust with dried apricots, knead the dough in the same way as poppy seeds, only instead of poppy seeds at the end add dried apricots cut into pieces. Bake that too.
5. Beat cold sour cream with powdered sugar and vanilla powder until fluffy foam. The cream will whip better if you use a fattier product and add powder in small portions during the whipping process. To be on the safe side, you can use a packet of thickener.
6. Spread the finished cream over the well-cooled cake layers, as well as the sides and top of the cake. Decorate the dessert with cocoa powder and walnuts, then place in the refrigerator to soak for five or more hours.
Royal shortbread cake: recipe with meringue and nuts
Ingredients:
Two raw fresh eggs;
A full glass and another spoonful of sugar;
Half a stick of butter;
Soda - 1/2 tsp;
Vinegar - 1 tsp;
A glass of first-grade flour;
150 gr. dried and peeled nuts.
In cream:
Butter, natural - 150 gr.;
360 gr. whole condensed milk.
Cooking method:
1. Melt the butter and wait until it cools to room temperature. Immediately beat with yolks and sugar (80 grams of sand). Add slaked soda, sifted flour and knead the dough without delay. Form it into a ball, wrap it in a layer of film and place it in the refrigerator for half an hour.
2. While the dough is cooling, beat the egg whites, gradually adding the remaining sugar one spoon at a time. Do not add a new portion until the grains of the previous one are completely dissolved. You can replace sand with powder, this will speed up the process. Beat until the mixture rises behind the mixer beaters into stable, non-spreading peaks.
3. Divide the dough that has been resting in the refrigerator into four equal parts.
4. Using a small plate as a stencil, draw a circle on a piece of parchment and transfer the sheet to a baking sheet. Place a piece of dough on the paper and spread it evenly, being careful not to go beyond the contour.
5. Sprinkle the dough formed in this way generously with finely chopped nuts and lightly press them into the dough with your hand. Spread a quarter of the egg white mixture evenly over the nuts and place the baking sheet in the oven. Bake at 180 degrees until tender golden brown. Also prepare and bake three more cake layers.
6. Beat the softened butter with condensed milk until smooth. Coat the already cooled cakes well with cream. Sprinkle the surface of the king cake with chopped nuts and place it in the refrigerator overnight to soak properly.
Sour cream cake “Royal”: recipe with dried fruits, poppy seeds and butter cream
Ingredients:
Three eggs;
325 gr. medium fat sour cream (15-20%);
30 gr. baking powder for dough;
275 gr. granulated sugar;
Wheat flour - 245 gr.;
Half a glass of dry poppy seeds;
Soft pitted prunes - 0.5 tbsp.;
Half a glass of light raisins;
Three unripe kiwi fruits;
Medium orange;
Cooking method:
1. Without mixing, scald poppy seeds, raisins and prunes with boiling water. Dry the dried fruits by spreading them on a towel and the poppy seeds by placing them on a sieve.
2. Combine the eggs with granulated sugar and, gradually increasing the speed of the mixer, beat until a white foamy mass is obtained. There should be no grains of sugar left.
3. Now add sour cream to the egg mixture, go through the entire volume with the mixer again and add the sifted ripper and flour. Whisking gently, bring to homogeneity, and then divide the dough into three parts.
4. Mix one with poppy seeds, another with raisins, and the third with prunes cut into thin strips. Bake three layers one at a time, placing the dough in a pan lined with parchment paper. Place the dough only in a hot oven; check readiness with a skewer no earlier than after 25 minutes.
5. Spend the time baking the cakes on preparing the cream. Cut the butter and place it in a deep bowl. When soft, whisk lightly until smooth. Add condensed milk and continue beating until you get a fairly thick and visually homogeneous cream. You can add a few spoons of cognac at the end, this will add additional taste.
6. Spread the prepared buttercream over the cooled cake layers, layering the layers of creamy mixture with pieces of peeled fruit. Decorate the dessert with half rings of kiwi and orange.
Honey cake “Royal”: recipe with boiled condensed milk and prunes
Ingredients:
A large spoon of any liquid honey;
50 gr. thickened homemade cream or butter;
Soda - a teaspoon;
Flour with a high percentage of gluten - 2.5 cups;
250 gr. unrefined beet sugar;
Two large raw eggs.
In cream:
Homemade butter - 400 gr.;
Two jars of boiled condensed milk;
A glass of cognac.
Additionally:
100 gr. juicy prunes, pitted;
Dark chocolate, milk - 100 gr.
Cooking method:
1. Thaw at room temperature and mix the chopped butter with honey, eggs and sugar. Add soda and stir again.
2. Place the container with the mixture on heat and, without letting it boil, heat until the crystals disappear.
3. Remove from heat and immediately add sifted white flour. First, stirring with a spoon and then with your hands, knead the dough, roll it into a sausage and divide into eight pieces.
4. Lightly dust the bottom of a 22-centimeter round pan with flour and place a piece of dough, mashed into a pancake, into it. Gently pressing with your fingers, spread it over the entire pan and bake until lightly browned.
5. Place the pan on a damp towel and, once it has cooled, remove the cake. Thus, make seven more cake layers and place them in a stack to cool.
6. Prepare the cream. Place the butter in a deep bowl, chop it into pieces, add condensed milk. Pour in the cognac and beat with a mixer until you obtain a thick butter-cognac mass.
7. Smear the cakes with cream and layer them with chopped prunes, form a cake. Line the sides with the remaining cream and sprinkle the top thickly with chocolate chips.
Nut cake “Royal”: recipe without flour with custard based on yolks
Ingredients:
Sugar, freshly ground powder - 240 gr.;
Ten proteins;
Half a kilo of nut kernels;
Two full spoons of starch.
For cream:
Yolks of ten eggs;
Dark cocoa, powder - two large spoons;
A spoon, or a little more, of cognac;
160 gr. powdered sugar;
A pack of butter, fat content from 72%;
Milk - half a glass.
For registration:
One hundred gram bar of high percentage, unsweetened chocolate.
Cooking method:
1. Rinse the eggs with warm water. Carefully breaking the shells, pour the whites into a deep container, and the yolks into a separate bowl and, cover with a lid, temporarily set aside.
2. Add powdered sugar to the whites and, gradually raising the mixer speed, beat into a strong foam.
3. Pour in small parts and carefully mix with a spatula, add starch and finely chopped nuts.
4. Transfer the nut-protein mixture onto a baking sheet lined with parchment, spread it into an even layer and bake. Initially place the baking sheet in the oven at a temperature of at least 200 degrees, then immediately reduce the heat to 180 degrees and continue baking for about 25 minutes.
5. Remove the finished cake from the oven and divide it while hot into four equal parts, which are left to cool completely without removing from the fryer.
6. Beat the yolks and all the measured powdered sugar. Add milk and, after mixing well, place in a water bath. Stirring regularly, heat the yolk mixture until it thickens. After cooling, fluff with a mixer, gradually adding softened butter and cocoa.
7. Add cognac and repeat beating with mixer.
8. Place the cooled cakes in a stack, applying cream mixture to each one. Spread it over the entire surface of the cake, and then sprinkle the dessert with chopped nuts and chocolate chips.
Quick curd cake “Royal”: no-bake recipe with sponge rolls
Ingredients:
Two sponge rolls with fruit jam;
Ready-made sponge cake - white;
400 gr. elastic, preferably fatty cottage cheese:
Half a liter of 33% fat cream;
Granulated gelatin - 1 sachet;
Canned fruit - to taste;
Three spoons of powdered sugar.
Cooking method:
1. Fill the gelatin granules with water, and after they have noticeably swollen, heat them in a water bath and cool.
2. Beat the cottage cheese with a blender; if you don’t have such a device, grind it through a sieve. Add, stirring, four tablespoons of powder.
3. In a separate enamel or glass bowl, beat well-chilled cream with three tablespoons of powdered sugar and mix the fluffy cream mass into the curd mixture.
4. Add fruit, cooled gelatin, cut into medium pieces and mix thoroughly.
5. Line a deep bowl with cling film. Cut the sponge cake according to its diameter.
6. Cut the rolls into thin pieces and cover the entire container from the inside. Smooth the curd mass on top and cover it with sponge cake.
7. Leave the cake to soak overnight in the cold. Then invert the bowl onto a plate so that the cake slides out.
Useful tips and tricks for making cakes according to royal recipes
Pre-fry the nuts in a dry frying pan or bake them in the oven for a while. After this, they will have a more persistent nutty aroma, which, in turn, will saturate the cake.
Be sure to scald dried fruits and poppy seeds with boiling water and then dry them dry. Excess moisture will make the biscuit dough thinner and the cakes will not rise well.
Grind the poppy seeds with sugar first, then its aroma will be more noticeable in the dough.
To prepare the buttercream, remove the butter from the refrigerator in advance to soften. Add condensed milk to it while whipping gradually, in small portions, then the creamy mass comes out silky. For cakes with buttercream, be sure to give them time to soak.
When preparing a royal recipe cake with dried apricots, pay special attention to this component. Suspiciously inexpensive or too beautiful dried fruits should be avoided; unscrupulous manufacturers use a large number of chemicals to give apricots a beautiful appearance. They may taste really great, but you should absolutely not use them.
One of the most delicious and favorite cakes that many people with a sweet tooth probably adore is Honey cake. Of course: this aromatic and satisfying dessert miraculously combines thin honey cakes, tender and juicy, with smooth and velvety sour cream and butter cream. A little imagination and even the simplest honey cake will turn into an unexpected and original surprise for the whole family!
In general, in the order table this recipe was declared as a Honey cake according to GOST. However, I do not know of a single recipe for this honey cake that could be classified as such. That is why I called it classic - similar ingredients and their proportions, in my opinion, are most often used in cooking by most housewives.
Products for honey cakes for Medovik are not expensive and are almost always available in any refrigerator. For the cream, I advise you to use only high-quality butter (with a fat content of at least 72%), and choose richer sour cream - from 20%. You should not reduce the amount of sugar, nor should you replace fragrant honey with molasses or invert syrup.
Now a few words about the decor of this homemade cake. If for some reason (lack of time, desire or necessary ingredients) you do not want to repeat the decoration that you see in the photo, you can easily stop at step 32. Just cover the cake with honey crumbs and you're done. Well, for those who love the original design of cakes and other desserts, please be patient, bubble wrap, white chocolate, natural honey and a few other little things. But we'll talk about this below...
Ingredients:
Dough for honey cakes:
(400 grams) (220 grams) (100 grams) (2 pieces) (2 tablespoons) (1 teaspoon) (1 pinch)
Sour cream and butter cream:
Chocolate and honey decoration:
Cooking the dish step by step with photos:
To prepare a fragrant honey cake, we will need the following ingredients: premium wheat flour, granulated sugar and vanilla sugar, natural bee honey, sour cream, butter, chicken eggs, baking soda and salt. For decoration, if desired, buy high-quality white chocolate; I will tell you what the bees need below.
First of all, let’s prepare the dough for thin honey cakes using the custard method. To do this, break a couple of chicken eggs into a thick-walled saucepan or stewpan, add 220 grams of granulated sugar and a pinch of salt.
Beat everything with a mixer or whisk until a thick light foam forms. You don’t need to beat for a very long time - with a mixer at high speed for 2-3 minutes, and with a hand whisk for 5 minutes.
In the same bowl add 2 tablespoons of natural honey and 100 grams of butter. It is advisable that the butter be soft, that is, at room temperature - this way it will disperse faster and more evenly in the egg mass.
Place the saucepan over medium heat and, stirring constantly (stir especially carefully along the bottom so that nothing burns), bring the custard base almost to a boil. During the heat treatment process, the initially thick mass will turn into a rather liquid one - this can be seen in the photo. It is important not to boil the mixture, but simply bring it to almost a boil!
Mix everything vigorously and immediately remove the dishes from the heat. The custard base will instantly begin to foam, bubble and greatly increase in volume. This procedure will only take a few seconds.
Stir, stir, stir and at the same time gradually add sifted wheat flour. This way we brew the flour, that is, we will have choux pastry.
The amount of flour needed for brewing may vary depending on its moisture content. You need to add flour to the pan until it is possible to mix the dough. Perhaps at this stage you will need 250 grams, or maybe more or vice versa less.
We begin to knead the honey dough with our hands, only carefully so as not to get burned. Gradually it will cool and stirring will become more convenient.
As a result, according to this recipe, my dough takes exactly 400 grams of premium wheat flour (I always buy Lidskaya). The finished choux pastry turns out very, very soft, sticky while warm (then it won’t stick to your hands, don’t worry) and aromatic. Just don’t stuff this dough with excess flour, as in this case the finished cakes will turn out dry and dense.
Divide the dough into 10 parts, preferably of the same weight. I specifically weighed each piece - it turned out to be 85 grams. Roll each piece into a ball and place on a flat plate or dish lightly sprinkled with wheat flour (I did not indicate the additional amount for shaping in the ingredients).
We cover the dough with cling film or foil so that the surface does not dry out and become crusty, and put the balls (they have already become flat cakes - the dough is so tender) in the refrigerator for 1 hour. During this time, the choux pastry will rest, cool completely and thicken - it will be very convenient and easy to work with.
Once the dough has been in the refrigerator, it’s time to work with it further. Don't forget to turn on the oven in advance and preheat it to 170 degrees. It is best to roll out pieces of choux honey dough immediately on parchment paper, and then immediately bake the preparations for the future Honey cake on it. Here we will need a little more wheat flour, the amount of which I did not indicate in the ingredients - about 3 tablespoons will be enough to form the entire dough. Sprinkle a piece of baking paper with a little flour, put in a piece of dough and dust it a little too.
Using a rolling pin, roll out the cake into a thin cake, preferably round. The thickness of the workpiece should be no more than a couple of millimeters.
Next you need to give the dough layer a perfectly round shape - this can be done using a plate, pan lid or springform pan. I get blanks with a diameter of 20 centimeters - we just cut them in a circle with a sharp knife.
Slightly move the dough scraps away from the round piece so that they do not stick together during the baking process. Generously prick the flatbread itself with a fork - this way it will not swell during baking.
Bake the first honey cake along with the scraps in a preheated oven on a medium level for about 4-6 minutes, no longer. The cakes cook very quickly, they brown beautifully and increase in volume by about 2 times.
Remove the finished honey cake from the parchment paper and immediately transfer it to a flat surface while it is still hot. The cakes will be very soft immediately after baking, and as they cool they will no longer bend, so work quickly.
In this way we bake all the cake layers for the Honey cake - in total we get 10 pieces with a diameter of 20 centimeters. I’ll tell you a little about how to do this quickly and not waste time. Roll out 1 cake layer, put it in the oven, and meanwhile roll out the second one on the second piece of parchment. Take out the finished cake and immediately bake a second one, rolling out the third. In other words, it turns out to be a kind of conveyor belt - everything will take about an hour.
When they have completely cooled and hardened, grind them into crumbs in any convenient way. If you like to decorate the Honey cake with fine, fine crumbs, you can grind everything in a food processor or mince it. I prefer decor when I come across such small pieces, so I just break everything with my hands, after which I rub some of it with my fingers. The result is a non-uniform coating - it’s more interesting.
The base for the honey cake is ready and cooled, so it’s time to move on to preparing the cream. And the cream will be very interesting - butter and sour cream. It will have the smoothness and velvety of butter whipped with powdered sugar and a light, subtle sourness of sour cream, which miraculously sets off the sweetness of the cake itself. Before you start whipping the butter, you must soften it. To do this, cut cold butter (250 grams) into small pieces and leave at room temperature for 2-3 hours.
Beat everything with a mixer at high speed for at least 5 minutes, until the butter becomes fluffy and turns white. You will have to beat the cold butter for about 20 minutes, so be sure to give it time to warm up.
All that remains is to add 300 grams of fatty sour cream to the whipped butter, which should also be at room temperature. Just add it in portions and mix with a spatula or hand whisk. The result is a very delicate, smooth, homogeneous and tasty cream.
The next stage of preparing the classic Honey cake is assembly. Immediately take a flat plate or dish according to the diameter of the cakes, but with a margin. Apply about a teaspoon of cream to the center so that the future cake holds securely on the plate and does not slide off. We cut out 4 strips from parchment, which we place on a dish, as shown in the photo. What is this for? So that later you don’t have to rub off the cream from the edges of the dishes and scrape out the honey crumbs.
Place the first honey cake in the center and apply some of the sour cream and butter cream. You must calculate the amount of cream so that there is enough for all 10 cake layers and also cover the sides of the cake.
Then we put the cake back on, apply the cream... and thus assemble the entire Honey cake.
We also coat the sides of the future cake with cream and, if possible, level it with a culinary spatula or spatula. Actually, at this stage you can cover the entire cake with honey crumbs and the Honey cake will be ready, but I suggest going further. Place the cake in the refrigerator or freezer for 10-15 minutes (this is the minimum) so that the cream sets.
Let's also make an original decoration in the form of a honeycomb. To do this, we need bubble wrap, which comes in boxes when you buy bottled equipment. Cut a circle with a diameter of about 30 centimeters (a little more is possible), wash it thoroughly and dry it thoroughly - there should be no water! Place on a flat surface with the convex side up.
Honey cake is a cake loved by many since childhood. This relatively low-calorie dessert with a delicate pleasant taste. However, not everyone knows how to make honey cake with their own hands. There are several recipes for the cake; its taste can be varied as desired. Making honey cake is a rather labor-intensive process. You need to bake the cakes, prepare the cream, assemble the cake. It takes a lot of time to soak the cake in cream. But it’s worth it, because the result is an excellent dessert for the holiday table with the taste of caramel and honey.
To make the cake tender and melt in your mouth, you need to take into account the nuances of its preparation. Preparing honey cake is not difficult, you just need to select the right ingredients, follow the proportions and know some cooking rules:
- To bake a cake you need to use liquid honey. If the honey has already become candied, it must be melted in a water bath. With a liquid product it will be easier to knead the dough.
- Light honey is suitable for honey cake. Dark honey has too strong a flavor. You should also not use buckwheat honey, otherwise the cake will turn out too tart.
- The honey cake will turn out soft and tender if the dough is steamed. To do this, you need to boil water in a saucepan. And place the second pan inside the dish so that its bottom does not touch the water.
- You must strictly follow the amount of sugar indicated in the recipe, since honey also gives a sweet taste to the cake. If you put a lot of sugar in the dough, the honey cake will turn out cloying.
- Only warm dough is rolled into cakes.
- To get a delicate honey cake, it is better to use sour cream. Sour cream gives a pleasant taste to the cake and makes the cakes airy.
- For the cream you should use full-fat sour cream. Instead of granulated sugar, it is better to use powder. Before making the cream, the sour cream needs to be cooled, so it will mix more easily with the powdered sugar.
- You can add condensed milk or cocoa to the sour cream for cream. You can also replace sour cream with these products.
- The taste of the cake can be varied by adding prunes or walnuts to the cream.
- Before assembling the cake, you need to put a layer of cream on a dish and place the first layer on it. Assembling a cake should always start with the cream, not the layers.
Honey cake recipes
Preparing honey cake consists of several stages:
It’s better to cook honey cake 1 day before use, since soaking the cake takes about 12 hours. It is not recommended to soak honey cake for 2-3 days.
Classic recipe: honey cake “Tenderness”
For making cakes you will need 600 g flour, 300 g sugar, 50 g butter, 150 g honey, 1 teaspoon soda, 3 eggs. The cake according to the classic recipe uses 2 types of cream: sour cream and condensed milk. To prepare sour cream cream you will need 500 g of sour cream (fat content at least 20%), 300 g of sugar. For condensed milk cream - 1 can of condensed milk (360 g), 200 g of butter.
Honey cake with nuts and prunes without rolling out the cakes
To prepare this version of honey cake it takes a little time. To bake cakes you will need 100 g of sugar and butter, 150 g of honey, 3 eggs, 350 g of flour, 1 teaspoon of soda. To make the cream you need 0.5 kg of sour cream (25% fat content), 300 ml of cream (35% fat content), 5 tablespoons of powdered sugar, 300 g of pitted prunes and 200 g of walnuts.
Honey cake “Ryzhik” with custard without water bath
Honey cake can be prepared without steaming the dough. For a cake according to this recipe you will need 1 cup of sugar, 2 - 3 eggs, 2 tablespoons of honey, 2 teaspoons of soda, 3 cups of flour, 100 g of margarine. For the cream you need to take 0.5 liters of milk, 125 g of sugar, a bag of vanillin, 4 tablespoons of flour and 2 eggs.
Dough:
- sugar – 190 g;
- eggs – 2 pcs.;
- soda – 8 g;
- butter – 130 g;
- flour – 3.3 tbsp;
- honey – 70 g.
Cream:
- condensed milk – 500 g;
- butter – 300 g.
In a medium saucepan, lightly melt the butter and add sugar.
Add honey and stir.
Break the eggs. Using a whisk, stir until smooth, beat lightly.
Pour in baking soda.
Place the pan in a larger container, into which you first pour enough water so that the pan is submerged 3 cm in it.
Constantly stirring the mixture with a whisk, bring it to a boil. When the foam begins to rise to the top, remove the pan from the heat. Add flour.
Mix everything with a spoon. Once the liquid has been absorbed into the flour, begin kneading by hand.
Place the dough on the table.
Divide into 8 parts, roll them into balls.
Place them in a plastic bag, otherwise the dough will quickly dry out in the air.
Roll out each bun on parchment into a very thin round.
Transfer along with parchment to a baking sheet. Bake at 225° for 6 minutes until golden brown.
Transfer the finished cake along with the paper to a cutting board. While the cake is hot and soft, place a plate or lid on it and cut out a circle.
You will get round cakes of the same diameter.
Place the scraps on a plate. Grind.
Start preparing the cream. Condensed milk and butter should be at room temperature. Beat the softened butter with a mixer.
Continuing to beat, add condensed milk in small portions. Leave one teaspoon of milk for soaking.
At first the cream will be quite liquid, then it will begin to curdle. As you continue whisking, you will notice that the cream will begin to thicken and then acquire a smooth, uniform structure. After this, you can stop whipping.
Dilute the remaining condensed milk in 100 ml of warm boiled water.
Place one cake on a flat dish, brush it with the mixture using a brush, and then apply a layer of cream.
Collect the entire cake. Cover the cake with the remaining cream on all sides. 
Sprinkle with crumbs. 
After a few hours of aging, the cake can be cut into portions.
Bon appetit!!!
Another shortcrust pastry cake:
Thin, melt-in-your-mouth cakes made from , with crispy meringue, peanuts and sweet condensed milk cream! This shortbread cake can be prepared both on weekdays, for tea or coffee, and as a holiday pastry, because it turns out to be quite tall and original in appearance.
This is a very simple and easy shortbread cake recipe that anyone can do.
Ingredients:
for shortcrust pastry:
- sifted wheat flour - 2,2,5 cups (depending on the flour);
- granulated sugar (powdered) – 0.5 cups;
- egg yolks – 3 pieces;
- high-quality margarine (butter) – 150 grams;
- mayonnaise – 1 tablespoon;
- baking soda – 0.5 teaspoon;
- table vinegar or a few drops of lemon juice (to extinguish the soda).
for buttercream:
- condensed milk (boiled) – 300 ml;
- butter – 200 grams;
- half a bar of dark dark chocolate (for decoration).
for the meringue:
- egg whites – 3 pieces;
- granulated sugar or powdered sugar – 1 cup;
- peeled and roasted peanut kernels – 100 grams.
