Having such an uncomplicated recipe, the shortbread cake turns out to be incredibly tasty. Its taste is somewhat reminiscent of the so familiar “Kiev cake”, but such a recipe for its preparation makes the cake softer and more airy. The cooking process does not cause any difficulties even for those who are just starting to pamper themselves and their family with homemade cakes. The only thing to take care of right away is to prepare a clean place for the cake layers to cool.

This recipe suggests making 12 servings of cake, which will take about 2.5 hours.

• Butter (fatter - 72.5%) - 200 g;
• Wheat flour (2 cups, 250 g each) - 500 g;
• Chicken eggs (yolks for dough, whites for meringues) - 5 pcs;
• Sugar (1 cup for dough, 2 cups for meringue and 0.5 cups for cream) - 3.5 tbsp;
• Cream (for cream - chilled, 30% fat) - 500 g;
• Cream fixer (for every 200 g of cream - 8-10 g) - 25 g;
• Baking powder for tesa - 1 teaspoon;
• Vanilla sugar - 10 g;
• Salt - 1 g.

Shortcake recipe

This recipe can be changed at your discretion - after all, nothing is as exciting as your imagination.

Step 1

Separate the whites from the yolks, the yolks into the dough. Put the meringue proteins in the refrigerator.

Step 2

Grind the resulting yolks with 1 glass of sugar, you can use a whisk or mixer.

Step 3

Cut the butter into small pieces.

In a separate bowl, combine flour, salt, vanilla sugar and baking powder. Add pieces of butter to the resulting mixture and mix it all so that you get a sandy crumb.

Step 4

From all the ingredients prepared in step 3, knead the dough, it is good if the hands are slightly chilled.

Step 5

Divide the resulting dough into 8 equal parts (one piece is about 95g), wrap them with cling film and put them in the refrigerator for 25 minutes.

Step 6

Let's start cooking meringues. For this, 2 tbsp. grind the sugar into powder, but not completely; for this you can use a coffee grinder or blender. We take out the proteins from the refrigerator, for meringues they must be chilled, and we begin to beat with sugar into a strong foam.

You should not mix everything at once, it is better to beat the whites one at a time, gradually adding sugar to them.

Step 7

Roll out the shortbread dough in thin layers onto baking paper or foil. The pancake should be the size of an average plate, about 25 cm in diameter. For each piece of the crust, take a separate sheet of baking paper or foil.

There should be plenty of flour so that the rolling pin does not stick to the dough. You need to try to roll out the dough carefully in order to avoid breaks, but if they do appear, fill them with dough. If there is a lot of flour on the already rolled cake, you can simply shake it off.

Step 8

Take the cooked meringue and spread it over the crust. There should be about 0.5 cm of an empty crust from the edge, this is done so that during baking, when the meringue rises, it does not spread. To properly distribute the meringues on the cakes, first roll out all the skins, and only then coat them with the meringues. Here that free space, which was mentioned at the beginning of the recipe, will come in handy.

Step 9

The recipe for baking cakes - put each cake in an oven preheated to 180 degrees, separately, for 10-12 minutes - until golden brown.

While the cakes are baked for the future cake, we will prepare the cream. The recipe for the cream is very simple - add a fixative to the chilled cream, sugar 6 tbsp. spoons and beat it all well.

When all the cakes have cooled down, lay them on top of each other and generously coat with cream.

The recipe for this shortbread cake allows you to decorate the cake with anything - fruits, berries or nuts.

The finished shortbread cake must be refrigerated for several hours.