Shortbread cake with different creams

Girls, several times there was a question whether this cake could be used under the mastic. Already answered that it is possible, but since now I do it often, I decided to illustrate
Here is such a cake after trimming uneven edges

But this, after covering, leveled butter and chocolate with a very thin layer

[Nata]

I have it for tomorrow. First time. But I tried scraps - delicious!))) Nata, class! But he is from the category of heavy, right?

[Mom Tanya]

Mom Tanya, yes, heavy. I can't find records of this particular cake, but I made a batch of 8 eggs. It turned out 8 large biscuits and 1 smaller, 7 large ones went into the cake - the rest we ate with my daughter immediately, then cut off the edges, also ate And the final weight of the cake after trimming, with cream and mastic, still turned out to be 2.4 kg

And I did it at 8.))) I'll weigh, I'll say. But it also depends on the fillings, right?

Girls, good evening! I want to make cakes according to this recipe (I've already tried it, it turned out great)! Question: what do you think the combination of sour cream + boiled condensed milk + dried apricots in pieces will be?

[MnicUlya]

MnicUlyawill be delicious! Well, for my taste Made with sour cream 20% + boiled condensed milk plus in one part of the cream prunes, in the second dried apricots boiled as in the original recipe. Made natural cream 35% + boiled condensed milk. Tasty and so and so.

But he is from the category of heavy, right?

heavy) I made 7 thin large rectangular biscuits for 8 eggs (I made one), one was so devoured)) from the remaining 6 layers and 5 layers of cream (additives of prunes, canned peaches, nuts) came out a one decorated with 3.3 kg plus a drop scraps. I soaked the cakes a little more with peach syrup.

[Parallel]

Parallel, Thank you, druh !!! I have already empirically understood !!!!! Taste!))) Respect to the author!)))

For some reason, I passed this cake, and now I re-read the recipe and was impressed.
Eyelash, thanks! Especially the cream (sour cream + butter) interested.

I want to say thank you very much for the recipe! Eyelash, the guests really liked this cake. The first time I made a cake with shortbread dough. Everyone was happy, I really liked the cake (I did not try it myself, post). I did it for 8 yolks at once, though the cream was not enough, I made another cream cream 35% + condensed milk and alternated 2 types of cream, fillers I took prunes, dried apricots, walnuts. Only late I read how many cakes I had to get, I had 12 of them!


Sorry for the quality of the photo, I just didn't have time at all, I cut it and took a photo))

Girls, advise: I made the bottom tier of the Barbie cake according to this recipe, I withstood the biscuit top-skirt perfectly, and it turned out to be heavier than the bottom, but now I want to make one tier out of this cake, just a Barbie skirt. We'll have cakes of different diameters and now I think, as I put my legs into the cake, they easily enter the biscuit, the same cake is dense in itself, unlike a biscuit. I don't know if it's worth making a skirt out of it at all? Please advise, maybe I have not taken into account some "pitfalls".

[Olya]

Olya, and you cut a hole under the doll's feet in a biscuit? If so, then you will cut out the shortbread cakes in the same way when it stands and is soaked in cream. After standing, the cake becomes softer and you can safely cut a hole.

I baked this cake again, made a Barbie for my goddaughter, decided to make a two-tiered cake again, this one was lower, as always, delicious))

I have my THANKS for a wonderful recipe! The cake is delicate, unusual, an excellent alternative to Pekla biscuit for 6 eggs according to the layout of the Husky on page 2 (for which special thanks to her), only added a little flour ... Form 25 cm.5 cakes. Cream 360 gr. oil + 700 gr. sour cream - no sugar added. From additives: dried apricots, prunes, frost cherries, and from 3 proteins in the bottom layer dried meringues. From observations: sugar can not be added to the cream, more cherries can be added to the cream (I took 150 grams), the cake should be allowed to stand for 1-2 days (I got all 3). And here is my cutter


And the cake itself This is my first fully covered with mastic and the first bunk. I baked myself for a wooden wedding. Sand with different creams - bottom, top - Ferrero rocher. Total weight 5.8 kg. The guests liked both, but Sandy was recognized as easier. So, who hasn't baked yet - go for it - it's not difficult and sooooo delicious.

[Beetle]

Beetle, Zhenya, dear mom !!! And how many roses have you got? And beads with your hands? Milk mastic? The leveling layer is thicker under the mastic - and there will be no bald spots, the pits are visible.
The cut is a song !!!!!!!! What a treat!

[Mom Tanya]

Mom Tanya, many thanks for such forest words! : girl_red: I am just learning the basics of the art of decorating cakes and owe my modest success to this site and to the wonderful sensitive people who disinterestedly share their recipes! I'm not happy with my cake, not with the taste, of course, but with the appearance ..... Alignment, alignment and again alignment and bubbles under the mastic, and it still started to flow: girl_cray: One consolation is guests who are not experienced in the matter of cakes - everyone is very I liked it .... Milk mastic, to be honest, I have not tried another. I understand that you can't get white with milk ... and next time I'll try the purchased one. Roses and balls - all with my hands (I saw molds for beads - of course it would be more careful with them, but since I bake for myself as a maternity hobby, until I decided not to buy them). I already ordered a mastic iron - maybe it will turn out smoother with it. I will try

I am just learning the basics of the art of decorating cakes and I owe my modest success to this site and the wonderful sensitive people who disinterestedly share their recipes!

That's for sure !!!!)

I bake for myself as a maternity hobby

and there it is not far from orders !!!)

Made for 6 yolks. Cream took setana, cream 35%, boiled condensed milk. The weight of the cakes is 900 grams, and the weight of the cream is 1kg200. I missed with the cream. You need at least 1kg400.
Pekla was also more saturated the first time. Probably the cat also depends on margarine. I put it in the dough.
The cake is delicious! But how can I fix my lack of saturation now? In the evening I will clean under the mastic. The most unpleasant thing is that it is made to order, but rather dry.

Made with sour cream 20% + boiled condensed milk plus prunes in one part of the cream, in the second boiled dried apricots as in the original recipe.

Anya, how is it that you don't have a whole stack of cakes? that's how much I love sour cream, just as much I hate working with it - as soon as it comes time to add sugar or boiled thickened, all "goodbye" fluffy cream, "hello" voditsa (((and I take 25% more sour cream ((
Girls, I read that they soak this cake for a couple of days. For myself, I can leave it with sour cream overnight at room temperature. But for others I’m afraid. The question is - does it make sense to keep it in the refrigerator for two days, the oil will harden quickly and the impregnation will stop? In short, how do you feed the cake? Something like: two days in the cold, or a night in the warm - on the trail. a day to eat, or a few hours in the warmth, then a day or two cold, etc.)) I want it in all its taste, so to speak.

I leave the cake after assembly for an hour or two at room temperature - I look at how warm it is at home. but I also slightly soak the cakes, literally sprinkle them. and then in the refrigerator for the night, decorate in the morning and give it for lunch. well, or in the morning I eat))) only half an hour before eating I let him stand in a warm place, so that the butter in the cream softens.

and here's another - with what other cream to try these cakes? with cream nobody did? and then baked for myself on a small cake, put it in the freezer for now - I think what would be interesting to bungle?

I got to this cake) My chocolate ones are already refusing to eat, they were so happy that it was not a biscuit or cream that I even thought about it)))
Made with 8 yolks, in butter, added walnuts and prunes, canned peaches and Collebaut chocolate drops to the layers. The peach turned out to be very appropriate, because we don't like dried apricots, and looked good in the context.
She rolled out the cakes thinly, pricked them with a fork, it turned out 9 cakes with a diameter of 25 cm, weight 2600.
The dough is very easy to use, tasty (my husband ate raw)). The cakes are crispy, in general, it was pleasant to bake. Cream sour cream + butter, 80 grams of sugar still added. As a result, it is not lusciously sweet and tasty, without sugar in the cream my would not like
Decorated on top with protein custard, it went well with the cake and fillings, it looked like the taste of a basket of cream (from childhood). The cake is worthy to bake

is it possible to bake cakes on Saturday or on Sunday to grease them on Tuesday evening, and to decorate them on Wednesday to eat on Thursday?

[Irina1607]

Irina1607, the cakes are quite fragile, I did not store them, I think they can become soft from moisture.
I baked on Tuesday and immediately collected the cake, made the cream while the cakes were baked, I managed it in 3.5 hours.
Decorated on Wednesday morning, already ate in the evening, and on Thursday the cake was even tastier

[Cilia]

Cilia, Hello. First of all, thanks a lot for the recipe. I do it quite often. Secondly, I have a question for you. Today I made this cake for my girlfriend's daughter, but they don't eat sour cream or butter raw (they get sicker from milk). In general, they asked for a cream made from vegetable cream with boiled condensed milk and walnuts. Cake - doggy 3D. Protein-custard decoration. Will such a cream saturate the cakes until tomorrow, so that you can finish the cake (trim off the excess, shape the dog)? Otherwise, it costs three hours and is still solid. The cake is needed for Sunday lunch. Thank you in advance.

I came with a thank you and a photo report.
The cake is incredibly delicious. Everyone liked it very much.
I have a lot of yolks left from the Kiev cake, so I made so much dough that I put it in the freezer, waiting in the wings.
The dough was made for 12 yolks. It turned out 2.6 kg of finished dough.
I sent 1 kg to the freezer, and divided the remaining 1.6 kg into 8 pieces each 200 grams. She rolled it out very thinly, cut it into cakes of 24 cm in diameter. 9 cakes came out. Only 6 went into the cake, the other 3 we chopped instead of cookies with tea.

I'm wondering, will a gingerbread house made from this dough be good?

I'm wondering, will a gingerbread house made from this dough be good?

It seems to me that this dough is too tender for a house, you need to take gingerbread dough

Thank you, I've also thought about it. And the house will be even more beautiful if you take ginger dough)))

I am again with a report, though without a cut. This time I did it with cherries (frozen, cooked in syrup), walnuts and chocolate chips. But I changed the cream: instead of butter I added Parmalat cream (500 ml) + thrown back sour cream "Prostokvashino" 25% - 2 cans of 350 g each + 80 g powder. Girls, this is very tasty, we ate the trimmings, it's a pity to give the cake

[Mila]

MilaHow did you like the dough after defrosting?

The dough was doing great. I froze it on December 30 and baked another cake for my son's birthday. Everyone ate with great pleasure.

[Mila]

MilaThank you for your advice. I froze the dough, baked it after a week. Everything turned out great!

Now my thanks Cilia, delicious cake, melts in your mouth .. made with cream according to a recipe with the addition of puréed dried apricots (disguised, like apricot jam) and lemon sugar, greased the cakes with cream without additives
Tasty, but the lemon overwhelmed me all the taste, although not much like it was

Yum, what a delicious cut)))) Beauty ...
I'm glad my experience came in handy))))

Girls, good morning, can I replace sour cream in the dough with something, I only have a dessert spoon?

can you replace sour cream in the dough with something

Yoghurt.

Natalia, thank you!

Girls, please tell me: I have sentenced this recipe to cream only instead of sugar, powdered sugar and added melted dark chocolate, it turned out a beautiful color, but I do not feel a particularly chocolate taste, I added instant coffee directly into the whipped one, which I mixed a teaspoon somewhere, and now it crunches on my teeth, it's not pleasant ... tell me please, after the cream has stood in the refrigerator, the coffee melts or it will be granules and I ruined the cream, the customers just wanted a coffee cream, so I'm thinking about it now, I'm worried (thanks a lot to the author for the recipe, I just prepared these cakes for 6 yolks, it turned out very thin 5korzhey happy as an elephant thanks again for your work and that share your experience, if Huska had not written that the cakes need to be pierced, I would not have thought of what a special thanks to her !!!!

girls still have a question, this sour cream butter cream is suitable for mastic, you can level the cake with it and cover with mastic

No sour cream
Under mastic oil with condensed milk. But butter with chocolate is better.

And if you decorate the cake with Swiss meringue and plant orchids from gelatinous mastic on this cream, it will not melt? I just already smeared the whole cake with the same cream, I thought everyone was asleep and no one would answer, and the customers do not really need to decorate with anything .... and the Swiss strongest meringue, if I decorate it tomorrow, will the decorations survive until tomorrow?

[Karina926]

Karina926if possible. then you can smear the bottom of the flower with chocolate so that the flower does not come into contact with the cream.

Thanks for the answer! please tell me if the cake is poured with melted chocolate, can it be attached to the sides of the cake with lace from flexible icing, it won't melt? and another question, you can't put ordinary icing in the refrigerator, but flexible lace? if I put them on the cake today and put them in the fridge, they won't melt? I just give the cake tomorrow, I would like to do everything today ... thanks again!

[Karina926]

Karina926, I have never laid lace purely on chocolate. On the mastic keep well in the refrigerator. And for two days. But they do it on chocolate mousse. I already answered you in another topic.

Thank you very much for such a delicious cake! True, I made the cream in my own way, but only the taste of these cakes is worth something, I'm ready to eat them without anything I will definitely bake some more

The shortbread dough was always tough. As it was not friends with him, until the moment I met this recipe. Everything turned out very, very tasty. Baked on 8 yolks. The diameter is 28 cm. The weight is 6 kg.

Oh, and delicious cake! This time with cashews, cherries and chocolate chips.

[Natasha]

Natasha, very nice! And it looks delicious! I can imagine how it really is !!!!!!

[Mom Tanya]

Mom Tanya, thank you) really delicious filling, and creamy sour cream with vanilla ... Damn! at least go and bake again))

Girls, where is it better to store the cakes a day before assembly? In the house or on the balcony?

[wave]

wave, I try not to store these cakes, bake and immediately collect the cake in a ring. But if such a need arose, then most likely in the refrigerator.