Sand cake (or "tart" in French style) is, in fact, a large sand "basket", familiar to everyone from childhood - with cream, berries or fruit. Sand bases are easy to prepare, and the fillings can be very diverse; That is why many housewives prefer this type of baking to others.
Just having at hand a few basic instructions, you can endlessly experiment with tastes and each time create new masterpieces. But completely without a prescription at first, definitely not enough.
Here are a few simple recipes - the ingredients are available, the instructions are simple, and the result will pleasantly surprise both novices and experienced pastry chefs.
Raspberry Sandwich Cake
You will need:
- 310 g of flour;
- salt;
- 170 g butter;
- 240 grams of fresh raspberries;
- 4 tbsp manks;
- 170 g sugar.
Cooking time: 110 minutes.
Calories: 503 kcal.
Step-by-step recipe for open shortbread cake with raspberry berries:
- Sieve flour (200 g) and a pinch of salt in a bowl;
- Cut two thirds of the butter into small cubes and add to the flour;
- Grind the mixture into a crumb (fingertips, quick movements);
- Sprinkle the dough with ice water and mix with a spatula / fork until the water mixes into a flour dough;
- Forms for the future product to rub with butter and powder with flour;
- Spread the dough in shape;
- Remove the form with the dough in the freezer for half an hour, put the oven to warm up to 200 degrees;
- While the dough is cooling, prepare the filling: make sand crumb from flour, oil and 70 g of sugar;
- Mix semolina and remaining sugar in a separate bowl;
- Take out the form, distribute raspberry on the dough, sprinkle it with sugar-manna mixture, sprinkle with crumb on top;
- Send in the oven and bake until browning "baskets" 20-40 minutes. Cool it down.
Shortcake with currant and currant filling
You will need:
- 250 g of flour;
- salt;
- 140 g butter;
- 1 egg;
- 280 g of cottage cheese (18% - an ideal percentage);
- 45 grams of sugar;
- 30 grams of starch;
- 200 g fresh black currants.
Cooking time: 70 minutes.
Caloric content: 480 kcal
How to cook curd cheese cake with currant berries:
- Sift flour (four fifths of the total) and salt;
- Finely chopped butter (four-fifths of the total) added to the flour;
- Grind flour and butter evenly into fine non-sticky crumb;
- Stir the yolk (you can sprinkle the dough with ice water if it turned out too steep);
- Spread the bottom and sides of the form with butter and powder with flour;
- Form in the form of "basket" of dough and send it in the cold for half an hour;
- Put the oven to warm up to 190 degrees;
- Prepare the filling: grind the cottage cheese with egg white, add sugar (40 g), mix well again (best of all - with a fork);
- Add starch, stir again;
- Wash currants and dry on a towel;
- Take out the form, put the curd mixture, sprinkle with currants;
- Make a crumb from the remains of flour, sugar and butter;
- Sprinkle the cake with the crumb and put it in the oven for half an hour;
- Cool the finished product, served with powdered sugar or fat sour cream.
Sandwich cake with berry jelly from frozen lingonberries
You will need:
- 230 g flour;
- 130 g butter;
- 1 large yolk;
- ice water;
- 200 g of frozen lingonberries;
- 40 sugars;
- 20 ml of water;
- 2 tsp. gelatin.
Cooking time: 75 minutes + overnight freeze.
Calorie content: 465 kcal.
How to make a sandy cake with jelly and frozen berries of lingonberry:
- Sift flour and salt;
- Cold butter finely chopped;
- Grind the flour and butter into a crumb;
- Add the yolk, knead;
- If the dough is too steep, add ice water (make sure that the dough does not become too sticky);
- Round shape (diameter - 24-25 cm) oil, sprinkle with flour, distribute the dough through it;
- Send the form with the dough into the freezer for half an hour, warm the oven (200 degrees);
- Pour gelatin with cold water and set aside for 10 minutes;
- While soaking gelatin, lingonberries mixed with sugar in a ladle or a small pot with thick walls, boil over medium heat;
- Remove from heat, add gelatin, mix quickly and thoroughly to cool the mixture;
- Send in a preheated oven "basket" for 15 minutes;
- Separate the berries from the liquid (through a not very fine sieve), put them on the finished sand base;
- Juice in the meantime cool in the refrigerator; before it finally hardens, pour the lingonberries laid out on the dough;
- Again, send the cake to cool (best of all - at night).
Cake with sour cream
You will need:
- 290 g of flour;
- 150 g butter;
- 2 yolks;
- salt;
- 210 g sour cream (20%);
- 3 small eggs;
- 5 tbsp. starch;
- 250 g pitted cherries;
- 45 grams of sugar.
Cooking time: 70 minutes.
Calorie content: 520 kcal.
Sand cake with cherry berries and sour cream is prepared in the following steps:
- Sift flour and salt, add chopped cold butter;
- Grind the mixture into a dry fine crumb;
- Add egg yolks, knead the dough (if it turns out too steep - you can pour in some ice water);
- Spread a mold of 25 cm in diameter with butter and sprinkle with flour, distribute the dough over it, put into the freezer for half an hour;
- Wash berries, dry on a towel, separate bones;
- Preheat oven to 190 degrees, bake sand base;
- Mix cherries with sugar (30 g; you can add a spoonful of flour, if it seems that the berries are too juicy and can give an extra liquid);
- Put the cherries on the cooled "basket";
- Carefully eggs and the rest of the sugar, add sour cream, beat again, stir in the starch;
- The resulting homogeneous mixture pour sand base with cherries;
- Bake 20 minutes; cool, serve cold.
Blackberry Sandwich Pie
You will need:
- 100 g of flour;
- 50 g butter;
- 1 protein + 1 egg;
- 140 g of blackberry;
- 60 grams of sugar.
Cooking time: 50 minutes.
Calorie content: 490 kcal.
How to make shortcrust cake with blackberries and meringues:
- Sift flour and salt;
- Finely chop the oil;
- Grind the flour and butter to crumb;
- Separate the protein from the yolk, combine the two proteins and send them to the fridge;
- Add yolk to crumb, mix;
- If the dough turns out too thick - it is worth sprinkling it with ice water and stir again;
- Form a dough basket in an oiled and sprinkled with flour form (round, 16 cm), send the form to the freezer for 30 minutes;
- Preheat oven (170 degrees);
- Protein with sugar and a pinch of salt beat up to stable peaks (that is, when lifting the mixer rims, the mass must retain its shape);
- Get a "basket", distribute the berries on the test, put proteins on the berries;
- Bake for twenty minutes, let it cool slightly.
Sandy blueberry pie jellied in a slow cooker
You will need:
- 180 g of flour;
- 100 g butter;
- 3 eggs;
- 240 grams of frozen blueberries;
- 180 g sour cream;
- 40 g sugar;
- 3 tbsp. starch.
Cooking time: 130 minutes.
Calories: 510 kcal.
The process of making jellied sand cake with blueberries in a slow cooker:
- Sift flour and salt, chop cold butter into small cubes, mash into crumb;
- Stir in the yolk (if the dough turns out too steep - sprinkle it with ice water and mix again);
- Quickly collect the dough into one lump and, wrapping it in film, remove it in the cold for half an hour;
- While the dough is cooling, make the filling: drain the excess juice from the defrosted berries;
- Beat eggs and sugar in a separate bowl;
- Add sour cream, beat again;
- Pour the starch and mix thoroughly;
- Grease a bowl of butter (butter or vegetable, a very small amount) with oil;
- Take out the dough and form a sand "basket" out of it inside the bowl;
- Distribute the berries in a basket;
- Pour the berries with sour cream mixture;
- Put the slow cooker on the baking mode, bake for an hour, check readiness - the density of the filling and the taste of the dough (depending on the capacity and model of the slow cooker, it may be necessary even before half an hour)
- Do not remove from the bowl until cool.
Useful tips
- Sending the dough form to the freezer, the “basket” must be pierced with a fork in several places - this will then not allow it to swell when baking;
- You can cook a large amount of dough right away (shortbread without eggs), wrap it in film, store in a freezer and defrost as needed;
- Starch is better to choose corn - it tighter "clings" the filling and at the same time gives it greater tenderness than flour or even semolina;
- The oil for rubbing the form should not be warm - otherwise its layer will be thicker, and the flour will adhere to the form more than necessary. This may adversely affect the taste of the finished product - first of all, the sand base;
- Rub butter with flour into crumb should be quick, so that it does not have time to melt;
- In the raspberry / blueberry pie, you can - if you can get it - add almond flour (replacing a third with wheat flour). Or you can decorate the finished cake with almond petals or simply crushed nuts - their peculiar taste perfectly complements the sour freshness of the berries.
- The amount of sugar can be safely reduced or increased by 10-15% to taste. It is not recommended to change its quantity more strongly. You can sweeten the filling in other ways; for example, add a little strawberry - it will even make the pie taste more interesting;
- Caster sugar is a great substitute for regular sugar. It is better mixed with liquid ingredients, and you can not be afraid that at some point on the teeth crackle of crystals badly interfered with sugar filling will crack. In addition, there is icing sugar with mint flavor - by choosing this, you can add interesting fresh mint notes to the flavor of the cake.
There are an infinite number of recipes for sandy cakes: dough, fillings, fills. It’s impossible to know them all, but having on hand some simple schemes and instructions you can constantly experiment with tastes, surprising guests and loved ones with new unusual dishes.
The recipe for shortbread cake with strawberries is in the next video.
