Shortbread cakes with walnuts and orange confiture
12 servings
30 minutes
Sand cakes with walnuts and orange confiture are an exquisite dessert combining delicate crumbly dough, citrus aroma, and rich nut flavor. This recipe has Eastern motifs reminiscent of traditional Chinese sweets known for their harmonious balance of textures and flavors. The brightness of the orange confiture highlights the subtle spiciness of cinnamon and clove, while the chocolate glaze finishes the ensemble with a rich, velvety aftertaste. The pastries pair perfectly with tea, especially green or oolong.
1
Knead the shortcrust pastry from boiled yolks, sugar, butter, flour, and spices. Roll out half of the dough, place it on a greased baking sheet, and spread a thin layer of jam.
- Egg yolk: 3 pieces
- Sugar: 120 g
- Butter: 120 g
- Wheat flour: 140 g
- Ground cloves: pinch
- Ground cinnamon: pinch
- Orange marmalade: to taste
2
Mix the nuts, eggs, sugar, rum, and evenly distribute this mixture over the jam.
- Walnuts: 350 g
- Chicken egg: 2 pieces
- Sugar: 120 g
- Rum: 1 tablespoon
3
Roll out the second half of the dough and cover the filling with it. Bake for 10-20 minutes at 200 degrees.
4
Prepare chocolate glaze and apply it to the cooled cake. Once the glaze hardens, cut it into pastries.
- Dark chocolate: 150 g
