pygovka
Cilium I carry a huge THANKS for the cakes. made for 8 yolks, cakes turned out 13pcs. with a diameter of 24cm and one tiny one. very tasty cakes, but also very sweet, next time I will put less sugar, turned out very thin, the cream will have to be made sour (I will show a photo in a cut later, I baked the cordi for the new year).
chiran-n
I advise you to put as much sugar in the cakes - otherwise their structure will change ... But I don't put sugar in the cream at all. Due to this, it turns out very tasty!
pygovka
I then with pleasure tried another warm biscuit, it is very sweet, well, I think that's it! we do not like sweets too much, and then I tried it when it was completely cool - normally sweet, I will not reduce sugar, delicious crust, I will smear it with sugar-free cream.
pygovka
Shortbread cake with different creams Shortbread cake with different creams thanks to the author for the recipe! made cakes, smeared with sour cream and custard. delicious!
Juliash
Girls and me with a report

Shortbread cake with different creams
Thanks for the recipe !!
chiran-n
Yolk 6pcs
Sugar 300g
Margarine 180g
Flour 420-450g + for dusting
Sour cream (kefir) 30g
Soda 0.8 tsp
Vanillin 1
Output 1000g

Shop sour cream 15-20% 700g
Butter 350g
If you take homemade, there will be a completely different cream and taste. I don’t put sugar.

Dried apricots 100 (do not boil, take soft, cut and that's it)
Prunes200
Dates150
Walnuts 100
Approximate layout for dried fruits, I stick to this amount 550g

Output 2600g

At the request of workers, proportions
Bright
Amazing cake !!!! really liked the recipe: mail1: Thanks !!!
skate
I got confused, a little with cream, just mix sour cream and sugar with a spoon or beat, then beat the butter separately and then add a little whipped (or not whipped-mixed) sour cream with sugar? Thank you.
Agusha
I baked a cake, very tasty, thank you very much)
Shortbread cake with different creams
Shortbread cake with different creams
Iza
Girls, tell me, can these cakes be combined with protein custard? and decorate with it? do you think the cakes will be soaked in cream or should they additionally soak in syrup?
chiran-n
Protein in the layer?
No, it does not impregnate any cakes, including these ...
Iza
Quote: chiran-n

Protein in the layer?
No, it does not impregnate any cakes, including these ...

Thanks for the answer! I mean I will also soak in syrup ..
Helen-01
Thank you, I liked the cake !!! And then all the biscuits and biscuits))))))))
Made on 4 yolks, 6 cakes came out, 17cm in diameter. Added cherries, kumquat, nuts.
Shortbread cake with different creams
Caramia
Cilium, take the report! Finally, I got to this recipe, for a long time I looked at it, but all hands did not reach (and then the question of disposing of the yolks became acute and I really wanted to try something new).

Baked for 8 yolks. Flour used approx. 600 g, I got 7 cakes with a diameter of 28 cm. The cakes came out very thin - less than 0.5 cm. I think, well, that's it, there won't be a cake, but some kind of pancake. But nothing, I smeared it with cream and the cake turned out to be 9 cm high. For the cream I took homemade cream, fillers: dried apricots, prunes, hazelnuts.
The total weight of the cake was 3.2 kg (cakes 1.3 kg, cream 1.2 kg, prunes 0.25 kg, hazelnuts 0.15 kg, dried apricots 0.3 kg).
We tried the cake two days later - it just melted in the mouth, the cakes became thicker (absorbed moisture) and very soft. The cake tastes excellent!
Eyelash, thank you very much for the recipe! I will definitely repeat
Shortbread cake with different creams
NataST
And I am with great gratitude - finally got around to making this wonderful, without any exaggeration, cake !!! I kept trying to find a taste that would suit my family 100% first of all, and there were problems with that - I like my daughter - I don't like my husband, and vice versa. And then a miracle! - everyone liked the cake, hurray !!! Many thanks to the author, I did everything according to the recipe, but for 4 eggs.The cakes were thinner during baking, the creamy layer was thicker, then it all stood, soaked - the cream apparently soaked into the cakes, because they had grown so solidly - the cake is tender, soaked and very tasty! Thank you I added prunes, chocolate drops and almonds to the cream; I did not add sugar to the cream. Well, my report, at the request of the family, did not even decorate, just dripped caramel on top.
Shortbread cake with different creams
chiran-n
Quote: NataST

During baking, the cakes were thinner, the cream layer was thicker, then it all stood, soaked - the cream was apparently absorbed into the cakes, because they were so solidly "thickened"
That is why, when baking, I try to thin the cakes.
Ping
Can anyone suggest how much weight comes out from 12 yolks? about. Thank you in advance.
Albina
I looked through the Temka: everyone has such delicious cakes
Did anyone bake cakes for this cake in the cartoon (maybe I missed the information)?
Ping
All baked) This is SUPER shortbread dough. Made with lemon custard. Just awesome. THANK YOU huge, now the shortbread dough only for this recipe. Bake you will not regret it! Auto RU
Albina
Quote: Ping

All baked) This is SUPER shortbread dough. Made with lemon custard. Just awesome. THANK YOU huge, now the shortbread dough only for this recipe. Bake you will not regret it! Auto RU
If you want to thank someone, then look at the icon on the left below it, the word "thank" in highlighted. Press that word
Ariska
Girls, hello everyone! I want to bake, but did not understand about the cream in the recipe. Sour cream + sugar + butter, I understood that. Items 1,2,3 - This cream is with additives. But point 4-condensed milk boiled with butter and sour cream, is it like a variant of another cream, or is it a layer in the same cake?
Ole№ka
Good evening, Hostess, tell me if this cake is suitable for a smk cake, will it keep its shape?
Ariska
Quote: Ole№ka

Good evening, Hostess, tell me if this cake is suitable for a smk cake, will it keep its shape?
Probably, it's too late with the answer, but my opinion is: the cake will keep its shape very well, you just need to make it at least a day in advance, or even more, so that it can soak well. On the third day it tastes better and becomes more saturated.
Ariska
I made! Delicious! Many thanks to the author for the delicious recipe! : rose: Here is my photo report. The first cream with drunk cherry, the second with walnuts slightly fried and already without husks, the third with dried apricots and a little thick apricot jam, added, covered the top cake with boiled condensed milk and sprinkled with crumbs. The husband said: "a bit fat", but this did not stop him from eating good such pieces with appetite: nyam: In the photo, all that was left was quickly eaten
With all my heart I put a plus sign to the author of the recipe.
Shortbread cake with different creams
NataST
Girls, tell me - my husband suddenly wanted to put this cake on his birthday at work. Did it once, for 4 yolks, yesterday baked for 8 yolks. It turned out 6 cakes measuring 23 by 32 (cm) - I'll try to make a suitcase with money. Now I collected the cake - I did not understand the proportions, as a result, I took 700 grams of sour cream and 360 grams of butter for the cream - I added prunes, chocolate drops, and peanuts, caramel syrup and baileys to the last part of the cream as last time. It turned out very thin streaks of cream, they do not shine through, of course, and now I am worried - I have not messed up with the proportions for 8 yolks and whether the cake will be saturated with so much cream. What do you think - is the cream not enough, and after how many hours you can cut the edges and cook under mastic?
inucya
It is soaked on the table in 3 hours, but the cream is normal, it is well absorbed.
chiran-n
I have 1400g of cream for 8 yolks. I would definitely not do less, it will be dry. Prefer to refrigerate overnight before pruning
Aina
Girls, I didn't understand something, or it turns out that this cake is painfully non-childish, or rather very fatty.According to my calculations, 2.2 kg of fatty components go for 3-3.5 kg of the finished cake (1040 g butter + 1150 sour cream ) Correct me if not so ...
NataST
Not quite so, in the recipe the author writes

"For 3-3.5 kg. Cake
3 packs of butter, 180 g each (that is, 540 g of butter is obtained)
1050 g sour cream 25% fat (I take "Prostokvashino" 3 cans of 350 gr., 25%) "


inucya - thanks for the hope that there will be enough cream
Irina Thank you for your numbers, I will have it for the future, now, unfortunately, nothing can be fixed, when I cut the edges I tried it - it seems like soft steel, it will be fine with the tea, but the cream is probably not enough after all ...
chiran-n
I can't call the cake greasy to taste.
For 3.5 kg, I have 240 g of butter in the dough and 470 g of butter + 940 g of sour cream in cream
inucya
Quote: Aina

Girls, I didn't understand something, or it turns out that this cake is painfully non-childish, or rather very fatty.According to my calculations, 2.2 kg of fatty components go for 3-3.5 kg of the finished cake (1040 g butter + 1150 sour cream ) Correct me if not so ...
and what are diet cakes?
This one is just delicious, and a lot of cream and little!
Aina
Quote: NataST

Not quite so, in the recipe the author writes

"For 3-3.5 kg. Cake
3 packs of butter, 180 g each (that is, 540 g of butter is obtained)
1050 g sour cream 25% fat (I take "Prostokvashino" 3 cans of 350 gr., 25%) "

And in the same place it goes decently into the cake
Aina
Quote: inucya

and what are diet cakes?
This one is just delicious, and a lot of cream and little!
Well, not that dietary, but not very fatty (if you can classify it that way)
In a honey cake, for example, in the dough itself, I put 2-3 liters. sour cream + 500 ml of the cream itself, in total: 600 ml of sour cream 25% goes for a cake weighing 1.2-1.3. Here I consider it low-fat and lovingly call it dietary
NataST
Girls, lovers and admirers of this wonderful cake - HELP I have already baked a portion of cakes, and now the customer has decided that the cake is needed in two tiers, so it is necessary to start a second portion. Margarine is over and you can't buy it, only tomorrow Can you replace it with butter? Will the taste go bad? And how much sour cream you need to take for a double portion of cakes (16 eggs) Thank you all in advance!
chiran-n
When did this butter spoil the taste ?!
Of course you can replace
For 16 yolks, I take 1900g sour cream and 950g butter for the cream. I don't put sugar in the cream.
inucya
Quote: NataST

Girls, lovers and admirers of this wonderful cake - HELP I have already baked a portion of cakes, and now the customer has decided that the cake is needed in two tiers, so it is necessary to start a second portion. Margarine is over and you can't buy it, only tomorrow Can you replace it with butter? Will the taste go bad? And how much sour cream you need to take for a double portion of cakes (16 eggs) Thank you all in advance!
yes, there will be a yummy with butter, the cakes will be
NataST
Cute chiran-n, inucya - thanks for the help. Did it, everything is really good. I brought some numbers. I made 2 servings, both for 8 eggs, the first time I put 575 grams of flour, and the second 600 grams (2 selected eggs were caught). The first cakes with a diameter of 20 cm, it turned out 9 pieces, weight 1180 g; the second with a diameter of 24 cm - 6 pieces. Here is the first stack
Shortbread cake with different creams
vesennyaya
Tell me, please, do not whip sour cream for cream? Just introduce the liquid gradually into the whipped butter?
NataST
I don’t beat the sour cream, and on the advice of chiran-n I don’t add sugar to the cream, add a tablespoon of sour cream to the butter, without stopping whipping the cream. It is really important here that the temperature is approximately the same for the products, otherwise the cream may exfoliate. It happened to me with one portion, I still used it for a layer, I was afraid that it would flow out from under the mastic, but it worked out, apparently everything was absorbed into the cakes anyway.
vesennyaya
Quote: NataST

I don’t beat the sour cream, and on the advice of chiran-n I don’t add sugar to the cream, add a tablespoon of sour cream to the butter, without stopping whipping the cream. It is really important here that the temperature is approximately the same for the products, otherwise the cream may exfoliate. It happened to me with one portion, I still used it for a layer, I was afraid that it would flow out from under the mastic, but it worked out, apparently everything was absorbed into the cakes anyway.
Thank you. If you take canned cherries in your own juice and squeeze them well, can you add them to the cream or will it flow anyway?
vesennyaya
Quote: chiran-n

Yolk 6pcs
Sugar 300g
Margarine 180g
Flour 420-450g + for dusting
Sour cream (kefir) 30g
Soda 0.8 tsp
Vanillin 1
Output 1000g

Shop sour cream 15-20% 700g
Butter 350g
If you take homemade, there will be a completely different cream and taste. I don’t put sugar.

Dried apricots 100 (I do not boil, I take soft, I cut it and that's it)
Prunes200
Dates150
Walnuts 100
Approximate layout for dried fruits, I stick to this amount 550g

Output 2600g

At the request of workers, proportions
Thank you) I just assembled a cake, cakes with a diameter of 26 cm, rolled it out thinly, on parchment, as for a honey cake. It turned out 7 cakes. Added shock. drops, hazelnuts, prunes, dried apricots. The weight of the cake without decorations is 2670. I will post a photo later) now I think: did you bake too thin cakes? They are less than about 0.5 cm now.
NataST
vesennyaya don't worry - there is no concept of "too thin" in this cake, they absorb the cream very well and "swell". If they did rise during baking, then everything is in order. I have this cake - a new hit, everyone who tried it - now they order only it, know your cakes.
vesennyaya
Good day! I report: the cake is very tasty. Soaked since Monday lunch, Wednesday afternoon was super bland, great!Shortbread cake with different creams The one with the Christmas tree branch. Many thanks to the author!
inucya
Girls, do you think you can make one of the creams chocolate?
fomca
Quote: inucya
Girls, do you think you can make one of the creams chocolate?
I think you can!
NataST
inucya, I added chocolate chips, chocolate drops - it turned out very worthy! How are you supposed to make chocolate? Cocoa or melted chocolate? By the way, I bake it again now, well, it has become very popular with customers
inucya
Quote: NataST

Cocoa or melted chocolate?
Yes, exactly chocolate, something like ganache on sour cream
MomMaxa
Quote: NataST
By the way, I bake it again now, well, it has become very popular with customers
and I just baked ..... they asked for a cream without additives butter + condensed milk. The remains were "choked" with my son .. Delicious !!!!
MomMaxa
We, as pioneers, are not afraid of difficulties! The order was for the "Sun" cake made from shortcrust pastry with boiled condensed milk cream. But I wanted to make the sun not just flat and round, but convex ...
I report: it turned out such a cake Shortbread cake with different creams Shortbread cake with different creams
I kneaded the dough into 8 yolks, I used up a little more than 1/3 (it was not possible to weigh, alas!) I drew circles of different diameters on parchment, rolled the dough on them. I put slightly warm cakes in a bowl lined with foil, smeared it with cream (boiled condensed milk + butter) and tamped it gently .. Then everything is as usual ... In the finished form, the cake is 1.5 kg, height 8 cm (without a spout), bottom diameter 20 cm Coating - Shokomarmishkovaya mastic.
Thanks for the recipe! I liked working with the test!
Albina
Annasuch a wonderful sun

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