Shortbread cake
4 servings
30 minutes
Sandy cake is the embodiment of tenderness and sweet sophistication. Its history begins in European cuisine, where it became popular due to its ease of preparation and exquisite taste. Delicate layers of crumbly dough soaked in fragrant jam create a perfect combination of sweetness and softness. Vanilla and citrus notes make its flavor truly cozy, while decoration with glaze and berries adds festivity. This cake is ideal for cozy family evenings or festive events. It can be served with a cup of fragrant tea or coffee to highlight the creamy tones of the dough. The simplicity of the recipe allows for experimentation with fillings, creating new variations of this classic dessert.
1
Mix flour and sugar, add butter or margarine in pieces, eggs (reserve the egg white from one egg for brushing), vanilla or finely grated lemon zest, and knead the dough. Roll the dough into a ball, cover it, and let it rest in a cool place for 30 minutes to 1 hour.
- Wheat flour: 2 glasss
- Sugar: 0.8 glass
- Butter: 150 g
- Chicken egg: 2 pieces
- Vanillin: 0.5 teaspoon
2
Divide the dough into three parts, roll each part into a round or square shape of the same size, about 1 cm thick. Place the flatbreads on a sheet and bake in the oven.
3
Let the prepared flatbreads cool for a few minutes, then place one flatbread on a plate, spread a layer of jam or preserves on it, level it, cover with a second flatbread, and add another layer of jam or preserves. Cover the top of the third flatbread with icing, dry it, and decorate with berries from the jam, candied fruits, marmalade, etc. You can brush one flatbread with beaten egg and sprinkle with chopped almonds while baking. Place this flatbread on top and lightly dust with powdered sugar.
- Jam: 400 g
- Chicken egg: 2 pieces