Multi-layered shortbread cake with chocolate cream - a step-by-step recipe with a photo. Incredible chocolate shortbread cake with sour cream

A properly baked multi-layer shortbread cake is very tender, crumbly and tasty, and in combination with chocolate cream it is a real delicacy for a sweet tooth of any age.

In the cooking process, you need to pay attention to two very important moments to achieve a good result: dough kneading (should be as fast as possible) and rolling 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 cake with chocolate cream at home?

Ingredients for shortcrust pastry:

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

Cream Ingredients:

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

Chocolate Glaze Ingredients:

• 3 tbsp sour cream;
• 3 tbsp granulated sugar;
• 3 tbsp cocoa powder;
• 1-2 tbsp refined vegetable oil;
• a little milk to give the glaze the right consistency.

Cooking method with step by step photos

1. 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 begin to cook the dough if the oil has become so soft that when you lightly press it with your finger, a hole remains.



2. Lightly beat the butter with a mixer and add powdered sugar and an egg to it. It is important to take powdered sugar, and not granulated sugar, since sugar grains will not completely dissolve in oil, which means that the dough will be heterogeneous.



3. Whisk everything together until creamy.



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



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



6. 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 piece, flatten slightly, wrap in cling film and refrigerate until baked, at least 30 minutes.



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



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



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







10. 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 immediately after baking are very fragile, so they must be handled with care.
11. Prepare cream for smearing cakes. Beat softened butter with cocoa powder, add boiled condensed milk and, if desired, a little cognac.



12. Spread evenly over the cakes, lightly pressing them together 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 under the bottom cake a little.



13. Prepare chocolate frosting. To do this, mix the right amount of sour cream, cocoa powder and sugar in a saucepan with a thick bottom and bring to a boil over low heat.



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



15. Let the icing cool slightly, pour over the cake and spread it over the surface and sides. Place part of the icing in a small plastic bag with a cut off corner and decorate the cake with a grid or any pattern. You can make it with melted chocolate, dark or white. When finished decorating, carefully pull out the cling film covering the stand. It is better not to serve the cake to the table immediately, but to put it in the refrigerator for several hours to soak. A delicious sand cake is ready, enjoy your tea!

This cake is a very successful improvisation on the theme "we cook from what is in the refrigerator." There is nothing new in the recipe - cakes - made from chocolate shortbread dough, sour cream, icing is also extremely simple - sour cream, cocoa and sugar. But the result is a very tasty cake, easy to prepare and relatively inexpensive.

Products for cakes

1.5 cups flour
150 grams of margarine
5 tablespoons cocoa
one yolk
Half glass of sugar
A teaspoon of baking powder
Vanilla sugar sachet
A pinch of salt
1 tablespoon 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
Half 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 in the same way as regular shortcrust pastry.
Put the margarine in the freezer, when it hardens well, grate it. Sift flour. Mix margarine with egg, sugar, cocoa (sift it), vanilla and salt. Mix into a homogeneous mass. Mix the sifted flour with the 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 identical parts, put each in a separate plastic bag and put in the refrigerator for an hour.

Before baking, preheat the oven to 200 degrees. Take out one piece of dough, roll it into a thin cake on parchment according to the size of the form, put it together with parchment on a baking sheet and put in the oven. Bake 10 minutes. Cut the hot cake immediately with a knife, giving the shape of a circle and remove from the parchment. So work with each 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 vanilla. Beat sour cream with a mixer and gradually add the mixture. The cream will be ready when everything is well beaten to the state of a lush creamy mass.

Assembling the cake

Grind the scraps from the cakes in a meat grinder into crumbs. Lubricate the cakes with cream, sprinkle the sides with sand crumbs, pour glaze over the top. 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 ingredients and heat over low heat, stirring constantly. Bring to a boil (but do not boil!) and reduce slightly. When the glaze thickens a little, it is ready. By this time, you should already have the cake assembled.

All the details of cooking this wonderful dish, see my short video!

Chocolate shortcakes ==

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

Three butter on a coarse grater. Add sugar, two egg yolks, and sour cream to it. 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 gather into a lump, add sour cream. The dough should be soft, plastic and homogeneous.

We 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, take the dough out of the refrigerator and cut into 6 pieces.

We roll out each part of the dough on parchment or teflon paper. Using a confectionery ring or a lid, cut out a circle with a diameter of 21 cm from the dough. Remove the trimmings.

We transfer the paper with the dough to a baking sheet and put it in a preheated oven to 180 degrees. Bake for approximately 8-10 minutes. I got 7 cakes, the seventh was 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 assembly of the cake, you need to weigh out the sour cream. To do this, put gauze 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.

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

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

Mix the cream first 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 confectionery 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 soaked in anything, they will have enough moisture from sour cream.

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

Protein Custard ==

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

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

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

The syrup is hot. We turn on the mixer at low speed, and pour the hot syrup into the beaten proteins in a thin stream. Increase the speed to the maximum and beat the cream for another 10-15 minutes.

We decorate the cake with protein custard.