Sand cake: recipes

The content of the article

Delicious sand cakes can be found in many delicacies that children like so much, for example, in a cake or cake. Not everyone realizes that you can cook such a dessert on your own at home without much effort. It remains only to decorate your cake with meringues or berries, and enthusiastic sighs are provided!

How to make a shortbread cake at home

To make a delicious cake from shortcrust pastry for the holiday is a task that any housewife will cope with if she shows patience and imagination. It is only important to consider all the intricacies of the preparation, choose the appropriate step-by-step recipe and buy the right ingredients. Success will depend on their quality, so do not save on products, choose the freshest and best.

Shortbread dough

To make shortbread cakes, you need a standard set of ingredients: butter, flour, sugar, and an egg. You can use high-quality margarine, it will be a baking powder, due to which it becomes friable. The dough should be plastic, dense, uniform. Otherwise, an unpleasant surprise awaits you in the finished baking.


When your dough is ready, it’s time to choose a delicious cream for shortbread cakes. It serves as a kind of hitch, gives your product an individual taste. There are many options for the cream:

  • oil;
  • protein
  • custard;
  • creamy;
  • sour cream;
  • yogurt etc.

Each of them has its own recipe for cooking and subtleties. When there is no desire or time to bother with the cream, you can make an ordinary fruit jam and even fresh strawberries as a layer. As an decoration on a cake with shortcrust pastry, it will be appropriate to apply icing, chocolate chips or sprinkle all with powdered sugar. In general, turn on the imagination!

Ready-made butter cream in a bowl

Shortcrust pastry cake – recipe with photo

How to cook a neat and tasty dessert the first time? You need a good sand cake recipe, time-tested and other mistresses. Below you will find a selection of the most delicious home-made recipes that will suit any occasion. Some of them are somewhat complicated, but if you try and follow the instructions exactly, you will certainly get a great treat.

With cottage cheese

  • Cooking time: 125 minutes
  • Servings Per Container: 7-8 Persons
  • Calorie dishes: 4910 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Difficulty: easy

A quick recipe for a shortcake with cottage cheese is much easier to prepare than various casseroles, cheesecakes and a cake. Even a teenager who has never before approached a gas oven can cook such a dish. The peculiarity of this sand dessert is that the dough does not require thorough kneading, and this ensures that you can save time and energy.


  • cottage cheese 4% – 500 g;
  • wheat flour – 300 g;
  • granulated sugar – 300 g;
  • butter – 250 g;
  • salt -? tsp;
  • soda -? tsp;
  • vanilla – 1 sachet;
  • egg – 4 pcs.;
  • raisins – 100 g.

Cooking method:

  1. Combine the sifted flour with half sugar, soda, and salt.
  2. Cut slightly melted butter into pieces, add to a cup with flour, grind until fine crumbs are obtained, set aside for half an hour or an hour in cool.
  3. Boil raisins in boiling water for 4-5 minutes, drain the water, leave to dry on a newspaper or napkin.
  4. Mix cottage cheese, vanilla, sugar, eggs until smooth (you can use a blender), add raisins.
  5. Take about? parts of the dough, make a bottom out of it, sides, well washing the joints with a spoon.
  6. Pour the curd filling into the center of the mold.
  7. Sprinkle the remaining crumb over the dough evenly over the curd.
  8. Bake for about 40 minutes, periodically rotating the cake.

Shortcake and Curd Cream Cake

With cherry

  • Cooking time: 60-80 minutes
  • Servings Per Container: 10 Persons
  • Calorie content: 6540 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Difficulty: easy

Everyone knows the cherry aroma as soon as they hear it. This rich, sweet, alluring smell of even a well-fed one will make saliva swallow. This is probably why the recipe for cherry pie from shortcrust pastry is recognized as one of the most famous. How to cook this amazing soft cake? You will be surprised to what extent everything is simple and pleasant. Indulge friends and loved ones with fragrant pastries, as from cooking!


  • butter or margarine – 300 g;
  • salt -? tsp;
  • flour – 500 g;
  • sugar – 400 g;
  • vanilla – 1 sachet;
  • egg – 2 pcs.;
  • soda -? tsp;
  • sour cream 15% – 100 g;
  • potato starch – 25 g;
  • seedless cherries – 300 g.

Cooking method:

  1. Hold margarine or butter at room temperature until soft or grate frozen on a coarse grater.
  2. Combine it with sugar, vanilla, salt, add slaked soda, sifted flour, knead the mixture.
  3. Put the dough in the mold (it is better to use parchment so that the cake is easier to get out and not burn), make a couple of punctures with a fork.
  4. Oven for about 20 minutes in a hot oven.
  5. While the dough is preparing, squeeze the cherries, mix with a small portion of sugar (optional).
  6. Mix sour cream with starch, sugar, beat until creamy.
  7. Put the berries on top of the cake, pour sour cream. Bake the pie for another 12-15 minutes.

Sand tart with cherry

With condensed milk

  • Cooking time: 90 minutes
  • Servings Per Container: 9-10 Persons
  • Calorie dishes: 4750 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Difficulty: easy

Any hostess will be able to bake a quick sand cake with condensed milk. This is a truly delicious, fragrant and crumbly cake that can be served without shame on the festive table. Moreover, it will take less time to prepare than a trip to the grocery store, waiting in line at the cash register, etc. Your friends will appreciate the delicacy and culinary talents of a hospitable hostess.


  • butter – 300 g;
  • condensed milk – 1-2 cans;
  • wheat flour – 2.5 cups;
  • egg – 3 pcs.;
  • soda – 1 tsp;
  • sugar – 1 cup.

Cooking method:

  1. Grind yolks with sugar, pour into butter (or margarine), mix well.
  2. Pour flour, soda, slaked with vinegar into the mixture, knead the dough.
  3. Transfer the dough onto a sheet to make cakes of 0.5 cm. The oven is about 20 minutes.
  4. Cut the cake into 4 parts.
  5. Coat each layer with condensed milk.
  6. Coat the top cake and sides in the same way, decorate with fruits, berries or coconut.

Shortcake cake with condensed butter cream

With sour cream

  • Cooking time: 60 minutes
  • Servings Per Container: 4 Persons
  • Calorie content: 6380 kcal
  • Purpose: for dessert
  • Cuisine: French
  • Difficulty: medium

A recipe for a shortbread cake with sour cream from France came to us, where for the first time the chef of one of the restaurants introduced this unusually gentle dessert on the menu. Subsequently, many similar cakes appeared with sour cream and yogurt fillings, including the well-known biscuit with cream and a gentle layer of cream, which can be found on the shelves of each store.


  • margarine – 125 g;
  • sugar – 300 g;
  • egg – 2 pcs.;
  • soda – 1/2 tsp;
  • vanilla sugar – 1 pack;
  • sour cream – 650 g;
  • flour – 400 g;
  • condensed milk – ? banks;
  • milk chocolate – 200 g.

Cooking method:

  1. Grind sugar and vanilla with eggs, add margarine, slaked soda, 150 g sour cream and flour to the mixture.
  2. In a deep form, spread the dough in a thin layer, transfer it with parchment, lay out the next cake. In total, 5-6 layers should be obtained.
  3. Bake in the oven for about 40 minutes until a golden crust appears.
  4. Using a blender, beat sour cream with sugar (about 100 g) until thickened. At the moment when the cream begins to thicken, add boiled condensed milk, continuing to whip the mass.
  5. Coat the cake with a thick layer, cover with the next layer of dough.
  6. Sprinkle with grated chocolate on top, let the cake brew for an hour in the cold.

Shortcake torte with cherry and sour cream


  • Cooking time: 180 minutes
  • Servings Per Container: 8-10 Persons
  • Calorie content: 6830 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • The complexity of the preparation: difficult

Back in Soviet times, the recipe for the Leningrad cake was passed from mothers to daughters and was the most frequent guest at the festive table. Only Kiev could have competed with him. This cake came to us almost in its original form; to this day, thousands of housewives prefer it, rather than new-fangled recipes. The Leningrad cake is not being prepared quickly, but all efforts are worth the result!


  • flour – 300 g;
  • oil – 300 g (175 – dough, 125 – in cream);
  • icing sugar – 125 g;
  • egg – 2 pcs.;
  • baking powder – 1 tsp;
  • sugar – 620 g (115 – in cream, 500 – in fudge);
  • milk – 75 grams;
  • cognac – 1 tbsp. l .;
  • cocoa – 15 g (half – in fudge, half – in cream);
  • water – 150 g;
  • lemon juice – 1 tbsp. l .;
  • any nuts to taste.

Cooking method:

  1. Beat a portion of butter (175 g), icing sugar (180 g), baking powder, egg until smooth. Add flour, knead the dough with your hands.
  2. Divide the mass into four identical pieces, roll out a thin layer, cut out the squares. Lay out the layers on the substrate, send to the refrigerator, the dough needs to cool.
  3. Bake frozen cakes for 13-15 minutes, then cool.
  4. Beat water, lemon juice, 500 g sugar in a deep container to make an opaque white fudge. When it thickens, tint with half the cocoa, and evenly distribute the resulting mass over one cake.
  5. Combine milk with yolk, add the remaining sugar and bring to a boil over low heat to make a light cream, similar to condensed milk.
  6. Cool the finished mass, chop the remaining oil, powdered sugar into it, beat well again.
  7. Add cognac to a homogeneous cream, set aside 2 tbsp. l in a separate container, pour cocoa into the rest, mix well, divide into 4 parts.
  8. Evenly coat each cake and sides with cream, cover the top with fondant and decorate with white cream.
  9. Sprinkle with nuts, let it brew in the cold for 2-3 hours.

Ready homemade Leningrad cake

With custard

  • Cooking time: 120 minutes
  • Servings Per Container: 6 Persons
  • Calorie content: 5890 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Difficulty: medium

Have you ever tasted custard shortcake cake? If not, be sure to try! This is an amazingly tasty treat that everyone can quickly cook at home, you just need a little effort and a bit of patience. Customers who love custard will like this recipe and will definitely become one of the most beloved in the family cookbook.


  • flour – 450 g;
  • oil – 400 g;
  • eggs – 4 pcs.;
  • soda? tsp;
  • milk – 0.8 l;
  • sugar – 250 g;

Cooking method:

  1. Pour milk into a ladle, put on a small fire.
  2. Mix sugar in a cup, 2 tbsp. l flour, 3 eggs, pour the whole ladle, bring to a boil, turn it off and cool.
  3. Mix the remaining flour, soda, butter, sugar and salt in a bowl. Knead the dough, divide it into 5-7 parts.
  4. Roll round cakes, bake each separately in a hot oven for 10 minutes.
  5. Collect the cake, smearing the cakes with cream. Garnish with coconut, nuts or ground cookies.
  6. Allow to stand in the refrigerator for 3-4 hours.

Shortbread Cake with Custard


  • Cooking time: 90 minutes
  • Servings Per Container: 5 Persons
  • Calorie content: 4800 kcal
  • Purpose: for lunch, dinner
  • Cuisine: Russian
  • Difficulty: medium

Another popular and old recipe, according to GOST, is Pest cake. This is a fragrant delicacy with sour filling, richly covered with a light and airy protein cream. Jam is best chosen from sweet and sour, for example, cherry, apricot or currant. Naturally, you have the right to decide for yourself which filling you like best.


  • jam – 250 g;
  • icing sugar – 20 g;
  • flour – 300 g;
  • sugar – 320 g;
  • egg – 4 pcs.;
  • oil – 160 g;
  • baking powder? tsp;
  • water – 60 ml;
  • vanillin – 1 g.

Cooking method:

  1. Beat butter until light, add sugar (110 g).
  2. Add baking powder, 1 egg, flour, knead the dough, put in the refrigerator for 20 minutes.
  3. Cool the whites of the remaining eggs, beat, pour in 1 tsp. Sahara.
  4. Combine the remaining sugar with water, bring to a thick syrup over low heat, pour it into proteins, continuing to whisk them. Add vanillin.
  5. Roll out cakes, cut 3-4 squares. Bake for 10-15 minutes.
  6. Spread finished layers with warm jam.
  7. With protein cream, decorate the sides and top of the cake. Sprinkle with powdered sugar.

Shortcake, jam and Italian meringue cake

With meringue

  • Cooking time: 160 minutes
  • Servings Per Container: 12 Persons
  • Calorie content: 6800 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • The complexity of the preparation: difficult

Children are very fond of sand cake with meringues, because it is light, airy, sweet and beautiful. To prepare such a dish, you need some skill and skills. The most difficult thing is meringue. Not every housewife will be able to do it the first time, but it’s worth a try, because such a cake is insanely fragrant and delicious. Be patient, a couple of hours of free time and go for it!


  • butter or margarine – 200g;
  • sugar – 3 cups;
  • flour – 2 glasses;
  • egg – 5 pcs.;
  • fat cream – 600 g;
  • thickener for cream – 8 g;
  • vanillin – 8 g;
  • salt – 1 g;
  • dye for cream – optional.

Cooking method:

  1. Grate the yolks with 1 cup of sugar, add butter, flour, salt, vanilla. Knead the dough and divide it into 8 parts. Put in the refrigerator.
  2. Beat whites and granulated sugar until peaks.
  3. Roll out each part of the dough, lay on parchment, lay on top the meringue, departing from the edge of 1 cm.
  4. Bake at a temperature of 160-180 degrees for 16-20 minutes.
  5. Mix chilled cream with a thickener (you can use gelatin), 6 tbsp. l sugar, dye, beat everything until smooth.
  6. When the cakes are cooled, grease them with cream and decorate the cake.

Sand tart with meringue

With boiled condensed milk

  • Cooking time: 90 minutes
  • Servings Per Container: 8-10 Persons
  • Calorie dishes: 4875 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Difficulty: medium

You can buy a shortbread cake with boiled condensed milk in any store, but this is a favorite treat of all the sweet tooth, you can bake it yourself. The main baking powder of shortcrust pastry is margarine, so you need to choose it with great care. It is important that the fat is fresh, soft and not rancid. Boiled condensed milk can be cooked at home..


  • confectionery margarine – 250 g;
  • boiled condensed milk – 2 cans;
  • wheat flour – 2 cups;
  • egg – 3 pcs.;
  • soda – 1 tsp;
  • sugar – 1 cup.

Cooking method:

  1. Rub yolks with sugar, add margarine, mix well.
  2. Pour flour, soda, slaked with vinegar into the mixture, knead the dough.
  3. Put a 3-5 mm thick mass on a greased sheet to make 2-3 cakes, bake at a temperature of 185 degrees for 17-20 minutes.
  4. Cut each cake in half so that 4 pieces are left.
  5. Lubricate the bottom cake with condensed milk, put the next one on it and repeat the procedure.
  6. Coat the top cake and sides similarly with boiled condensed milk, sprinkle with chocolate chips, walnuts or other decorations.

A slice of cake made of shortbread and boiled condensed milk

Fruit pies

  • Cooking time: 60 minutes
  • Servings Per Container: 8 Persons
  • Calorie content: 4580 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Difficulty: easy

When a sudden call comes from friends who promise to run away in an hour, a cake made from shortcrust pastry with fruits is the perfect escape. It is prepared quickly, perfect for any tea party and does not leave indifferent even the avid picks and gourmets. No wonder people say that all the best is elementary.


  • margarine – 200 g;
  • eggs – 3 pcs.;
  • sugar – 1 cup;
  • flour – 3-4 glasses;
  • soda -? tsp;
  • apple – 4 pcs.;
  • powdered sugar – 2-3 tbsp. l.

Cooking method:

  1. Combine the melted butter with half sugar, soda, sifted flour, knead the dough, divide it into 2 parts, freeze.
  2. Peel and grate apples, mix with sugar.
  3. Cover the form with parchment, rub 1 piece of dough, evenly distribute it over the form.
  4. Put the filling in the form, then rub the dough again.
  5. Bake until golden brown. Sprinkle with icing sugar.

Fruit sand tart

With nuts

  • Cooking time: 60 minutes
  • Servings Per Container: 10 Persons
  • Calorie dishes: 4980 kcal
  • Purpose: for dessert
  • Cuisine: Russian
  • Difficulty: easy

It’s easy to make a nut-nut cake for the festive table. Especially if you use a ready-made semi-finished cream, which will speed up the process. If you wish, you can prepare the cream yourself, it will be even tastier and more pleasant. The recipe presented below is designed for beginner cooks for making a quick dessert.


  • flour – 3 cups;
  • sugar – 250 g;
  • egg – 2 pcs.;
  • oil – 200 g;
  • custard – 120 g;
  • jam – 2-3 tbsp. l .;
  • walnut – 50 g.

Cooking method:

  1. Knead the dough out of flour, butter, eggs and sugar. Divide into 4 parts.
  2. Roll each such piece into a thin sheet, shape the future cake.
  3. Pierce the entire surface of the cake with a fork, bake for 10-15 minutes, cool.
  4. Prepare the cream according to the instructions on the package, cool.
  5. To make a cake, smearing cream cakes with cream.
  6. Grease the top and sides with jam, sprinkle with chopped nuts.
  7. Allow to brew for several hours in the refrigerator.

Sand tart with pears and hazelnuts

How to bake sand cake for cake

To make a cake with shortcakes better cut, not crumble and be tasty, it is important to take into account a few simple rules:

  1. It is better to use cakes in chilled form. It’s easier to form layers and lay them in shape.
  2. Let the finished cake stand a little so that it is saturated and does not fall apart when sliced.
  3. Do not use thawed margarine or butter.
  4. Be sure to warm the oven before placing shortbread dough.
  5. Mix the ingredients cold.
  6. If you are not completely sure about the quality of the flour, pre-sift it.
  7. Do not make too thick cakes, they will not take cream well.
  8. To make the cake softer, replace sugar with powdered sugar.
  9. Use parchment for baking, if you decide to bake on a baking sheet, be careful, it must be completely dry and clean so that the sand cake for the cake does not stick.
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