Shortbread chocolate dough for the cake. Multilayer shortbread cake with chocolate cream - a step by step recipe with a photo

28.03.2020

See all the intricacies of cooking this wonderful dish in my short video!

Chocolate shortbread cakes ==

Mix dry ingredients. Add baking powder and cocoa to the flour. Take a little less flour, since everyone's flour is different and you may need less or more of it. Stir the dry mixture.

Three butter on a coarse grater. Add sugar to it, two egg yolk, and sour cream. We mix everything.

Here we add the dry mixture in 2 approaches. Knead the dough. If the dough is not thick enough, then add more flour, and if it is very dry, crumbles and does not collect into a lump, add sour cream. The dough should be soft, pliable and smooth.

Roll the finished dough into a ball, put it in cling film and send it to the refrigerator for at least 1 hour.

After 1 hour, we take the dough out of the refrigerator and take it out into 6 pieces.

Roll out each part of the dough on parchment or Teflon paper. Using a pastry ring or lid, cut out a circle with a diameter of 21 cm from the dough. Remove the trimmings.

Transfer the paper with the dough to a baking sheet and put in a preheated oven to 180 degrees. We bake for about 8-10 minutes. I got 7 cakes, the seventh is made from scraps of dough.

We immediately remove the baked hot cakes from the paper and transfer them to a flat surface. Let them cool down.

Sour cream ==

About 12 hours before the start of the cake assembly, you need to weigh the sour cream. To do this, put cheesecloth in 4 layers and pour sour cream into it. We tie the gauze and hang it in a cool place or in the refrigerator for about 10-12 hours.

This cream can be made faster by using a thickener for cream or sour cream.

We take already thick sour cream, add sugar to it, vanilla sugar and cocoa.

First mix the cream with a spoon, and then with a mixer, so that the cocoa does not scatter.

We collect the cake. I collect the cake in a pastry ring, which is wrapped in cling film.

This cake can be assembled without a ring.

The cakes in this cake do not need to be impregnated with anything, they will have enough moisture from the sour cream.

We cover the assembled cake with cling film and send it to the refrigerator for 6-8 hours.

Protein Custard ==

Pour water into a saucepan, add sugar and add a pinch of citric acid.

We put the syrup over medium heat. When the temperature of the syrup reaches about 105 degrees, pour the proteins into the mixer bowl and begin to beat them. After about half a minute, when the protein structure is destroyed, add vanilla sugar and continue beating at maximum speed.

As soon as the whites are whipped until a dense, stable foam, turn off the mixer and wait until the syrup heats up to 120 degrees.

The syrup has warmed up. We turn on the mixer at low speed, and pour hot syrup into the whipped egg whites in a thin stream. We increase the speed to the maximum and beat the cream for another 10-15 minutes.

Decorate the cake with protein custard.

This cake is a very successful improvisation on the theme “we cook from what is in the fridge”. There is nothing new in the recipe - the cakes are made from chocolate shortcrust pastry, sour cream, the glaze is also extremely simple - sour cream, cocoa and sugar. But the result is a delicious cake that is easy to prepare and relatively inexpensive.

Cake products

1.5 cups flour
150 grams of margarine
5 tablespoons of cocoa
One yolk
Incomplete glass of sugar
A teaspoon of baking powder
Vanilla sugar bag
A pinch of salt
A tablespoon of sour cream (or water)
From this amount of products, three cakes are obtained for a mold with a diameter of 23 cm.

Cream products

Thick fat sour cream - 500 - 600 grams
Incomplete glass of sugar
Three tablespoons of cocoa
Vanilla sugar

Glaze products

4 tablespoons of cocoa and sugar
5 tablespoons sour cream
Vanilla sugar

Cooking cakes

The dough is made according to the same principle as usual. shortcrust pastry.
Put margarine in the freezer, when it hardens well, grate it. Sift flour. Mix margarine with egg, sugar, cocoa (sift it), vanilla and salt. Stir in a homogeneous mass. Stir the sifted flour with baking powder and mix with the kneaded mass. Knead the dough quickly. you do not need to knead it for a long time so that the dough does not drag on. Divide into three equal parts, put each in a separate plastic bag and put in the refrigerator for an hour.

Preheat oven to 200 degrees before baking. Take out one piece of dough, roll it into a thin crust on parchment according to the size of the mold, put it together with the parchment on a baking sheet and put in the oven. Bake for 10 minutes. Immediately cut off the hot cake with a knife, shaping it into a circle and remove from the parchment. So work with every piece. To prevent the dough from sticking to the rolling pin, it is better to roll it through cling film.

Cream preparation

Mix sugar, cocoa and vanillin. Beat the sour cream with a mixer and add the mixture little by little. The cream will be ready when everything is well beaten to a state of fluffy creamy mass.

We collect the cake

Grind the crumbs from the cakes in a meat grinder into crumbs. Lubricate the cakes with cream, sprinkle the sides sand crumbs, pour the top with glaze. Everything, the cake is ready!
It is soaked very quickly, if you get three cakes, then it is enough for the cake to stand warm for an hour and then two hours in the refrigerator.

Glaze preparation. Mix all the ingredients and heat over low heat, stirring constantly. Bring to a boil (but do not boil!) And boil a little. When the glaze thickens slightly, it is ready. By this time, you should have assembled the cake.

Properly baked multi-layer sand cake very gentle, crumbly and tasty, and in combination with chocolate cream Is a real treat for those with a sweet tooth of any age.

During the cooking process, you need to pay attention to two very important to achieve good result moment: kneading the dough (should be as fast as possible) and rolling out the cakes (their thickness should not exceed two to three millimeters). From the given amount of products, a cake weighing about 1.2-1.3 kg will be obtained.

How to make a shortbread layered chocolate cream cake at home?

Ingredients for shortcrust pastry:

240 g butter (margarine);
1 egg;
160 g icing sugar;
440 g flour;
vanillin or vanilla sugar;
1 tsp baking powder.

Ingredients for the cream:

200 g butter;
3 tbsp quality cocoa powder;
1 can (380 g) boiled condensed milk.

Ingredients for chocolate icing:

3 tbsp sour cream;
3 tbsp granulated sugar;
3 tbsp cocoa powder;
1-2 tbsp refined vegetable oil;
some milk in order to give the glaze the desired consistency.

Cooking method with step by step photos

For the dough, you will need softened butter, so you need to take it out of the refrigerator in advance and leave it at room temperature for a while. You can start baking the dough if the butter has become so soft that a slight dimple is left on it with your finger.

Beat the butter slightly with a mixer and add to it icing sugar and an egg. It is important to take just the powder, and not granulated sugar, since the sugar grains will not completely dissolve in the oil, which means that the dough will be heterogeneous.

Whisk everything together until creamy.

Then add the sifted flour mixed with baking powder and vanilla.

Quickly knead the dough, first with a spoon, and then assemble the mass into a single whole with your hands. No extra flour or liquid needs to be added, even if it seems necessary.

After a couple of minutes, the dough will safely gather in a large lump, which must be divided into five equal parts, according to the number of future cakes. Round each part, flatten slightly, wrap in plastic wrap and refrigerate before baking, at least 30 minutes.

Even after cooling, the dough remains quite sticky, so you need to roll it out between two layers of cling film. This way the dough rolls out very easily and quickly. The thickness of the cake blank should not be more than three millimeters.

You can cut the cakes from the dough using a baking dish with a diameter of 20 cm.

Place the cut circle in a parchment-lined mold, prick often with a fork and bake until golden brown at 175 °. This will take 8 to 10 minutes.

You can do without a form: roll out the dough immediately on parchment paper, cut out the cakes and transfer them to a baking sheet in the oven on the same paper. Ready-made cakes are very fragile immediately after baking, so you need to handle them carefully.
Prepare a cream for spreading cakes. Beat softened butter with cocoa powder, add boiled condensed milk and, if desired, a little brandy.

Spread the cakes evenly, lightly pressing them against each other with your hands. In order not to stain the cake stand with cream, you need to cover it with cling film, and the edges of the film should go slightly under the bottom cake.

To cook chocolate icing... To do this, mix the required amount of sour cream, cocoa powder and sugar in a bowl with a thick bottom and bring to a boil over low heat.

Add vegetable oil to make the glaze more pliable and shiny. Finally, pour in a little milk (2-3 tablespoons) and bring to a boil again. The amount of milk should be such that the icing can easily be poured onto the cake.

Cool the frosting slightly, pour onto the cake and distribute it over the surface and sides. Place some of the glaze in a small plastic bag with a cut off corner and decorate the cake with a grid or any pattern. You can do this with melted chocolate, dark or white. After finishing the decoration, carefully remove the cling film covering the stand. It is better not to serve the cake immediately, but to refrigerate it for several hours to soak it. Delicious shortbread cake is ready, enjoy your tea!