Shortbread cake with different creams

Thank you Natasha! It doesn't work out in time ...

Tell me under the white cream ganache will fit?

eyelash, thanks for the recipe. Did portions of Husky from the second page. From additives only cherry. The children are happy. But it seems to me that sugar is not enough. But here you need additives, of course, if without sugar. Once again, I will definitely bake.
Good luck.

[Cilia]

Cilia, thank you very much for such a wonderful shortbread cake recipe. Made to order according to the layout of Luda (Husky) for 6 yolks. Only soda put 3 grams and a little more flour was gone, but not much. Raw dough weight 1150 gr. It turned out 6 cakes of about 193-195 gr. without cropping. The weight of the finished cakes is 950 g + trimmings. The weight of one finished cake is 155-160 gr. On a custom cake, it took me 5 cakes. The cream was made with sour cream custard. Fillers - prunes and dried apricots. I missed the dried fruit a little, but did not add the cream syrup. I just slightly smeared the cakes with dried apricot syrup with a silicone brush. The customers really liked the cake. )))
From the remaining cake I made a cake for myself, I still had a bezeshny cake and a cream for smearing under mastic from a custom cake. I also added the remnants of prunes and nuts. It turned out to be delicious, mmm. Today we drank tea at work with a "cake", the girls liked it.
Thanks to all the girls for the recipe, for the detailed elaboration of the recipe and for the experience.

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

I kept it at home under film.

Finally, I got to this wonderful cake, which is incredibly happy


True, the amazing dough, soft, tender, fragrant, I replaced the cream with whipped cream (well, they do not eat butter creams at my place) I left half just white, adding egg liqueur, lemon zest and vanilla when whipping, and whipped half with boiled condensed milk and Baileys liqueur ... Under the cream, layered orange-lemon curd (half the cakes), and soaked the half with cherry syrup. Here, of course, I did not take into account that the light dough does not need to be soaked in cherry syrup (although I read about it on the forum) - therefore, the color cut pumped up a bit, which my family did not fail to make fun of, happily eating the cake.

It looked something like this. I solemnly place the cake on the table, pour out the seagulls with shaking hands and, holding my breath, await reviews: I’m baking a cake for the first time, I don’t know what’s there, but I don’t know, well, in general, I expect reviews in unimaginable excitement. Grandfather cuts the cake, clinking his tongue approvingly (after all, experience is a big deal: our grandfather, in some magical way, always completely unmistakably determines the quality of the cake already by the way it is cut) and carefully arranges the pieces on plates ... The tension increases, I can’t breathe anymore, there is a blissful silence at the table - they are tasting mine ... Dotsya, having devoured half of her bite with an appetizing grunt and happily licking a fork, asks suspiciously: "What is this green thing here?" Grandfather, without looking up from his piece, knowingly suggests: "Well, kiwi, probably (chav-chav-chav, yum-yum-yum) ..." Dotsya: "Nah, I would recognize the kiwi (yum-yum, uuuuh, chav-chav) ". Grandpa, quite seriously and without changing his satisfied expression: "Yeah? Well, then it's something from time to time, probably (chav-chav-chav, aaaah, yum-yum) ..." (Understood a transparent hint, right? Yes, yes, yes, exactly, it hints at mold ...) I, choking on tea and leaving my whole face in my eyes, for five minutes lose the opportunity to breathe and talk from indignation, and they both are rolling on the sofa, satisfied with their humor and wiping away tears from laughter .. No, well, do you understand how I feel in this house?

In the cream I added cherries marinated in syrup with cognac, and grated chocolate - black and milk. Unfortunately, circumstances did not allow me to decorate the cake, so, reluctantly, I had to limit myself to just ganache on top. Ahhh, I also forgot to say that, as it turned out, I don't know how to count to six - I did it for six yolks, instead of six cakes, for some reason I made eight Fuh, excuse me for describing for a long time - I turn to feelings: I rarely like the fact that I make it myself, but this cake blew my roof off - it's unrealistically tasty.In addition, a huge plus of this cake is that it will be different every time depending on the creams and fillings :) Girls, this is just a find, I'm happy that I got to this recipe, many thanks to the author and all Temka participants who shared their ideas, fantasies, experiments and best practices: a-kiss:
This cake will certainly be repeated in our house more than once, THANKS !!!!

Vichka! Urzhala !! Especially with the one under the spoiler! Hilarious! Oh! I'll die! And why are you crumbling a loaf on me that I am so ...

[Dance]

Dance, Tanyushonok, Duc I specially hid it under the spoiler for you - I know, you are inquisitive and big-eyed - you won't miss it :))) This, Tanyush, is the usual everyday life of my family - they are joking, and I am correcting myself :)))

Tady let's be friends. It's more fun together! The main thing is that they did not call an ambulance for us ... I feel the fifth point, it will not do without it

Nothing, we'll break through :)))

Ha! We are in ps. hospital of all ...

girls, can you please tell me if orange cream-Kurdish and custard sour cream from natapit are suitable for these shortbread cakes: I want to smear through a layer

[Tatyana]

Tatyana, I did it with sour cream custard and laid out the whipped whites on half the cakes, baked them right away, an orange Kurd would definitely go to this option, probably, and without bezeshny cakes it should be delicious with such a filling, why not
the cakes here are very tasty, my homemade ones just adore them, it must be great with any filling

Are orange cream Kurdish suitable for these shortbread cakes?

So I just wrote a few posts above what I did with the citrus Kurd and it was insanely delicious

[Tina]

Tina, Vikathank you girls!

Hello! Firstly, I want to thank everyone who created and is creating this site, all the forum participants, everyone who unselfishly shares their knowledge and skills, such a friendly atmosphere reigns here, thank you all very much !!! My name is Victoria, you can just Vika, I'm a beginner cake maker. I have a question for Tina, please tell me, did you write about the meringue on the cakes, the baking time and temperature do not change at the same time? After all, meringues must be dried for a long time, and here the baking time is 30 minutes. I even had it ready in 15 minutes, without meringues. Thank you in advance

[Victoria]

Victoria, to be honest, at the time of baking I rarely look at the baking sheet, lined it with paper, on top of the dough and at it squirrels immediately and looked at the squirrels so that they became pink straight, the dough under them was no different from the cakes that were meringue, I had them alternated. Well, in time - more than 30 minutes I did not bake anything, that's for sure

[ViktoriaB]

ViktoriaB, Victoria, look at here....

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102475.0

Thank you very much for your answers !!! So quickly answered I will watch))

Girls, I made the dough twice for 4 yolks. The first time the cake was soaked in 24 hours and became awesomely tasty and tender. the second time in two days was minimally soaked. even cut with effort. what do you think is the reason. and how much flour do you put on 4 yolks? cream both times did like the author's sour cream and butter. although the second time it was a little strange, as if smeared with butter itself.

[Lena]

Lena, so the oil is to blame I won't be surprised at this
In addition, products may vary from region to region. More precisely, they are actually different.
In this regard, you can slightly adjust the ratio of ingredients.

Added Monday, 07 Mar 2016 8:28 PM

And I, with my cake, baked my granddaughter for a year ... the cake turned out to be huge, the bottom one is sand. Cream with prunes, dried apricots, chocolate, nuts, strawberries. Delicious!!!

Good day! Can you please tell me if such a cream for shortbread cakes is suitable for mastic? And what do you think if you add dried apricots and prunes instead of orange juice ???
curd cream: 750 g fat cottage cheese 1 half glass of milk 0.5 cups cream 1 tbsp sugar 0.5 lemon juice 1 orange 1/4 cup water 1.5 tablespoons of gelatin

I made a test cake of 2 yolks, since we are only 2 eaters. I rolled 6 thin cakes with a diameter of 17cm. I added cherries in my own juice, walnuts, chocolate to the filling. As a result, 860g of the finished product came out!
The only problem arose with the cream, it exfoliated when I added sour cream to the butter. Everything was at room temperature, good oil, 82% President. And sour cream 15%, could it affect?
But in the end, a jamb with cream is not noticeable in the cake, it is well saturated, soft, delicate, tasty. Thanks to the author!

Thanks for the recipe! I really liked it!!!

Added Saturday 25 Jun 2016 10:58 AM

And here he is, cream-sour cream-boiled, cherry coolie, on top of BZ

Dear girls, can you please tell me which fruits can be combined with strawberries in this cake?

Eyelash and all the participants in the topic - THANKS BIG for sharing your experience !!!! After reading the recipe, I realized that that's it - I fell in love with it without ever having tasted a piece. The decision to bake it arose immediately and could not get rid of this obsession (I did not think that the thought of a cake could haunt me), all the more it should be taken into account that I do not know how to bake any cakes, before, 20 years ago, a honey cake was quite successful, but this it was soooo long ago. And then the daughter's birthday was approaching. Here is my result

what is left after days

Since I baked for the first time, and even on the eve of Dr. made jambs, which, it seems to me, did not spoil the taste of the cake at all. To begin with, from a dough for 4 yolks, I rolled out as many as 9 cakes d 20cm, well, I think everything is just the beginning, but already screwed up. I noticed my mistake in the notes only after 4 baked cake. Then the cream, everything is strictly according to the recipe, only the prunes with the nuts did not interfere, I made dried apricots as a separate cream. At first I thought that there would not be enough cream for such an amount of cakes, and I smeared the first 3 layers sparingly, then I looked at it a lot, and I smeared it with all my heart. I do not know how to decorate, do not judge strictly, bezeshki for decorating baked for the second time in my life, and I used the attachments for them for the first time. In general, not a cake, but a complete revelation for me. In the end, everyone liked it, even my husband (he is not a sweet tooth and does not like cakes at all), even the children ate. The taste turned out to be sweet and sour (for some reason, the dried apricot cream gave a bright sourness, although it was cooked in syrup), the consistency is soft, it was soaked all over, and a day later - a fairy tale, the cake became tenderness itself and the biscuits (they are thin for me) generally dissolved, and the taste became more subtle. By weight, 3.5 kg came out, everyone was very surprised how such a small, elegant cake weighs so much. And it really doesn't taste greasy despite such high-calorie ingredients.
So much text - from emotions, I succeeded thanks to your advice!

what is left after days

Lovely !!! Very appetizing your piece !!!!



I made this cake to order for girls 5 times, no more. And then (being in a deep interesting position) I wanted to do it for Dnyushka. So I think, since my holiday, then I will do what I wanted, and somehow I got fed up with biscuits! , I made 6 yolks, added prunes, dried apricots and walnuts to the cream.! Of course, when I collected the cakes, they were like a stake, well, I think what will happen to him tomorrow? - and in a day he became so awesome !!!! And all the guests absolutely liked it (13 people), grinded at once !!! So soft, tender, and very satisfying !!!! The guests thought it was cream with cottage cheese.The cut was good, appetizing, but I didn't even have time to take a picture of it. So dear, thank you all for the advice and recipes !!! I love this place !!!

Thank you very much! Unusual, delicate, delicious! I made a cake with prunes-walnuts, dried apricots, dates and raisins. Dough for 6 yolks. The result is a 4kg cake.

Girls, good morning, please tell me, if I freeze this cake, how will it withstand, it will drive for 6 hours, it will be 9 ° in the cell, I plan to put it in the evening at 22, pick it up at 6 in the morning

Girls, good morning, please tell me, if I freeze this cake, how will it withstand, it will drive for 6 hours, it will be 9 ° in the cell, I plan to put it in the evening at 22, pick it up at 6 in the morning

this cake is quite dense, it seems to me that nothing will happen on the road, the only question is in the coating, how it will behave