degteva
lisa11441, as I understand the pesto shortbread. Doesn't break when the top layer is applied to the bottom one?
lisa11441
Quote: degteva
Doesn't break when the top layer is applied to the bottom one?
I did it 2 times, did not break if it suddenly burst ... then there is a fudge for this
degteva
lisa11441, already baking, there will be a report later.
lisa11441
Quote: degteva
there will be a report later.
Cool!!!! I'm waiting for the report !!!
teleologiya
degteva, my top layer also broke, but I think this is due to the fact that it was still warm. I didn't wait long to cover one layer with another
But as the creator of this strip said lisa11441there is a fudge for that
degteva
Everything, baked and tasted. I’m ashamed to show my dish, but it’s already shown. The error may be that, cutting warm and jam crawled out along the edges. There was no time because my husband came home from work and had to round off with dessert. Very tasty, but it didn't work out aesthetically. I will definitely do, try to bring to beauty. In the photo, I naturally chose the most beautiful pieces.
Cake Sand strip.
lisa11441
Quote: degteva
Very tasty, but it didn't work out aesthetically. I will definitely do, try to bring to beauty. In the photo, I naturally chose the most beautiful pieces.
Natalia !!!! very nice photo, and you brought your own flavor ... chocolate fondant. Well done, thank you very much for the report !!
lettohka ttt
Cool recipe !!! Nostalgia for childhood :-) Thanks, bookmarked
degteva
LudmilaEverything became clear to me. The next day, the shortbread dough, the cake, slightly softened from the jam (just a little!) And I think that today I would have sliced ​​evenly without crumbling and the jam would not come out. On the second day it seemed to me even better. Be sure to take this dish for frequent performance.
lisa11441
Quote: degteva
On the second day it seemed to me even tastier
Natalia !!!! it is exactly on the second day it is simply soaked in jam and becomes richer and tastier.
teleologiya
Made this cake again. I liked it very much. This time, instead of boiling, I missed it with maple syrup. And instead of slaked soda, I put a teaspoon of baking powder. Vkuuuusno !!!
Pastry Sand strip
teleologiya
And in the context!
Pastry Sand strip
lisa11441
Quote: teleologiya
Vkuuuusno !!!
Thank you very much for enjoying the cake and the photo report is superb !!!!!
Mikhaska
Lyudmilka! Forgive the crow! I missed such a beautiful topic! I am urgently correcting myself! Thanks for the delicious recipe! And, your photo with hearts on fondant is really lovely, what is it!

=========================================
teleologiya, your cakes are good! Such girls - girls!
lisa11441
Quote: Mikhaska
I am urgently correcting myself!
Irina, it's not something terrible that you missed, for that now you will try it ..... I hope you will also like the recipe.
Mikhaska
Oh, I have a question People! Now, is the stated amount of fondant products enough to cover the entire baked sand layer folded in half?
lisa11441
Quote: Mikhaska
enough fudge
Ira, I had enough fudge to cover the entire layer and still remained, and I just painted all sorts of decorations for the cake (it froze like an icing) only a little looser, but also good
Natalishka
Irina, my fudge turned out to be a thick layer. We love that.Ludmila, thanks again for the recipe: rose: I often do, yummy
Mikhaska
Thanks for the answers, girls! I love it when there is a lot of sweets, no matter what!
lisa11441
Quote: Mikhaska
I love it when there is a lot of sweets, no matter what!
Irina!!!! there will definitely be enough fudge, but now I'm waiting for you to cook and tell me how you like the strip
Albina
Somehow I didn't notice such a weird recipe. And most importantly, very simple
degteva
Ludmila, baked a cake again yesterday.Friends called to the dacha, and "hastily" remembered only this recipe. Well, how delicious it is! Surprisingly, a cake without cream is absolutely not inferior to cream (cakes, pies). I would like to express my gratitude again. And I drew the same hearts. And the fudge is really a very thick layer. Super!
lisa11441
Quote: degteva
Surprisingly, a cake without cream is absolutely not inferior to cream (cakes, pies)
Natasha, thank you very much for not forgetting about the recipe, bon appetit to you and your friends !!!!!
Quote: Albina
Somehow I didn't notice such a weird recipe.
Albina !!! there is a reason to try !!!!
teleologiya
The strip is indeed a meal
lisa11441
Quote: teleologiya
The strip is indeed a meal
Thank you very much for enjoying the strip !!!!!
Leka_s
Here I am with a report
Pastry Sand strip
Regarding the fudge .... I squeezed 230 grams for 1 protein. powdered sugar .. put 120 gr.
Very tasty cakes turned out! Children cracking with pleasure Lyudochka, Thank you!
lisa11441
Quote: Leka_s
Children cracking with pleasure Lyudochka, thank you!
Alyona!!! Thank you very much for the report, I also constantly make everyone like it
Svetlana_77708
Great recipe !!!!!!!!!!!!! Here is my report !!!!


Added on Friday 13 May 2016 6:00 pm

That's what I did too Pastry Sand strip Pastry Sand strip
aprelinka
Svetlana_77708, and what is your cake covered with? looks appetizing
Matilda-N
Oh damn, why did I come here! Svetlana is such a beauty! So in the mouth and asks! Share the secret of the sweet!
Svetlana_77708
The most common fudge: add a little cold water to the icing sugar and stir until thick. That would not be very liquid, but not thick.
Tricia
lisa11441, Ludmilawhat a wonderful recipe!
Brought thanks and report.
I didn’t have time to cover the stripes with glaze - my husband rebelled and said it was so delicious!
Interlayer: spicy plum jam (syrup) + lemon juice (from 1 lemon) + 2 tbsp. l. starch - boiled in a micron, mixed and added 3 tbsp. l. with a slide of apple and coffee jam. It turned out sour, spicy, aromatic, did not absorb into the cakes, froze with a plump cool layer. Mmmmm!
I overexposed the cakes, they came out dryish, but they were sandy-crumbly!
Pastry Sand strip
Pastry Sand strip
V-tina
lisa11441, Ludmila, thanks for the wonderful recipe, made a double portion, in emergency mode - everyone is very happy
Pastry Sand strip that's all that's left
Tumanchik
Pastry Sand strip
Oh, how I liked to cook it !!!! Insanely delicious and beautiful!
I was very impressed by the glaze recipe! I would ask you to post it separately. It tastes just like in the store - fudge! And the multi-colored stains are generally a complete delight !!! By the way, I cooked from old protein left over from something with a drop of powdered sugar. Whipped with a whisk blender in a tall glass. Only half of the powdered sugar is gone. I liked it very much!
Kroshikina took the filling - sour apples, cooked a little with a small amount of water and starch. Very delicious!
The only bad thing is that it is not enough! We need to cook a double portion !!!!
I will repeat it more than once !!!!!
THANKS Lyudochka, and the recipe is on your favorites!
Reset
lisa11441, Lyudmila, thanks for the recipe! Delicious!
Only to cut beautifully and failed
Pastry Sand strip
Fantik
What beautiful cakes everyone has! So I was finally going to bake this recipe. For a long time he lay in the bookmarks! And now the banana rhubarb jam is idle. We need to use it urgently.
Girls, please explain at what stage to get rid of the parchment?

Get ready-made shortbread cakes, put them on the table along with parchment.
Smear the surface of one evenly with jam and leave to cool. Then cover the cake with jam with the second cake and press lightly.
Cover the top cake evenly with any fondant and let it dry thoroughly.
lisa11441
Quote: Fantik
what stage to get rid of parchment?
Hello!!! as soon as we put it on, we try to remove it right away and then smear the jam
Fantik
I made! lisa11441, Lyudmilochka, thank you so much for the recipe! This deliciousness is simple! Now in your favorite recipes!

Pastry Sand strip

I made a double portion at once. It turned out about one and a half kilograms of cakes.)) We ate for 5 days. They are the most delicate.I put it in portions from the balcony. There they stood at + 7-10 in a dish under a cake topper. Not a bit stale. Soft, very gentle!
Special thanks for the glaze! So interesting - with oil.

The jam was like this: banana-rash jam + microwave-cooked cranberries + apple jam in pieces. There are a lot of acids, pungency. What was required!
I'm very happy! And mine appreciated!


Posted Saturday 15 Oct 2016 02:15 PM

Only I have problems with rolling out shortcrust pastry. This is not the first time. It sticks. How do you roll?
For these cakes, I kneaded parchment with my hands, constantly wetting my hands in water.
My assumptions:
1.I don't cool the dough enough.
2. sugar does not have time to dissolve in the dough.
3. too tender dough, not enough flour. I'm always afraid to put flour into shortcrust pastry. It will come out dull, dry and heavy ...
lisa11441
Quote: Fantik
Lyudmilochka, thank you so much for the recipe! This deliciousness is simple! Now in your favorite recipes!
Anastasia !!!! Thank you very much for unsubscribing, I'm very glad that you liked it !!!!


Added Saturday 15 Oct 2016 03:26 PM

Quote: Fantik
Only I have problems with rolling out shortcrust pastry. This is not the first time. It sticks. How do you roll?
For these cakes, I kneaded parchment with my hands, constantly wetting my hands in water.
My assumptions:
1.I don't cool the dough enough.
2. sugar does not have time to dissolve in the dough.
3. I make too tender dough, not enough flour. I'm always afraid to put flour into shortcrust pastry. It will come out dull, dry and heavy ...
You know, I had no problems, here you need to find a middle ground ... then everything will be ok ... maybe someone else will tell you to wait ...
degteva
Fantik, very appetizing photo of cakes. I forgot about them. You must definitely remember.
Fantik
Quote: lisa11441
You know, I had no problems, here you need to find a middle ground.
How to roll it out technically? I mean not only the layer for this recipe, but also just for cutting out the cookies.
Always on parchment? Grease the parchment with oil?
Do you need to wet or flour the rolling pin all the time?
How then to tear the cut out cookies from the table or parchment? Do they come off easily? Not deformed? With a spatula or with your hands?

I baked gingerbread cookies yesterday and again I couldn't roll it out. The dough stood in the refrigerator for 2 hours ... ((
oleco
I want to thank you for this recipe. He not only took root with us, but also became one of the most beloved !!!! And for my husband just the very, very !!!! All guests who ate it ask for a recipe. Thank you
lisa11441
Quote: oleco
I want to thank you for this recipe. He not only took root with us, but also became one of the most beloved !!!! And for my husband just the very, very !!!! All guests who ate it ask for a recipe. Thank you
And thank you very much for unsubscribing ... it is a great joy when the recipe has taken root, bon appetit to all your loved ones and you of course !!!
eye
Ludmila, I am grateful!
A very good recipe!
The main thing is not to overdry and spread immediately from the oven.
Kokoschka
the taste of childhood, so I liked it!
need to bake
Ludmila, thanks for the recipe!
Tricia
Quote: ok
The main thing is not to overdry and spread immediately from the oven.
I confirm! I dried it out a couple of times ... And I probably also need to cut it, but I forgot ... otherwise I, like a clever nastya, smeared it with jam, folded the halves and put them in the refrigerator. In the morning I split it off with an ordinary knife and sawed it off with a fish knife But such a layer turned out to be cool! I didn't even have time to apply the glaze - my husband ate the truncated. Then I left a piece on the table in a bag, it warmed up and became crumbly and delicious.
Great recipe!
eye
Anastasia, why in the refrigerator?
I, too, somehow, probably last year, baked it, dried it out, allowed it to cool, it took several days for it to soak, the last pieces were tasty.
because today she watched the color and smeared it hot, ate after 4-5 hours, norms, tomorrow it will be better.
do not smear fat on top, necha, and so tasty
Tricia
I have layers sooooo plump, I wanted the jam to pick up quickly.And I also love it when there is a cold layer among the crumbly dough. In childhood, they took out a cake from the window, and there they were kept cold and this jam was so cold!
eye
I also smeared the filling for the first time from the bounty of the filling, but on the cold one .. she kept trying to escape ...
today everything is according to the recipe ... almost 300 g instead of 250 ...
Button
Girls please tell me. What is the size of the tray? The author has a gas stove, but I remember gas ones less than electric ones.

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