Sand cakes for cake: 14 best recipes in the oven, multicooker, in a pan, detailed tips

Sand dough is a base for many types of baking, as it goes perfectly with any kind of filling. From such a test, confectionery products are very crumbling, from here the name appeared.

Content

The sand structure is achieved thanks to the composition, which includes a large amount of fat and sugar. Working with sand test is very pleasant, it does not fall apart and rolls easily quite easily.

Classic sand cakes

Probably, each housewife has its own proven recipe for sand cakes for the cake. But if you are not yet familiar with pastries with them, in our article we will tell you about all the secrets of manufacture.

Mix the first 5 components together.
Add oil pieces there.
Grind with your hands to the state of oil crumbs.
Introduce the egg mixture.
Knead a short dough And cool it for a couple of hours.
Over time, cut the dough into 8 parts.
Roll each part of the dough In a not very thin cake.
Bake the cakes for about 10-12 minutes before the appearance of a yellowish shade.

Sandless cakes without eggs

One of the simplest recipes, requiring a minimum number of products.

Preparation of sand cakes:

Grate the chilled oil on the grater or sink with a knife.
Grate lemon zest on a small grater and mix with flour
Pour flour into the oil and grind into the crumb.
In water, dissolve sugar with salt.
Pour this liquid into an oil-volume mass.
Make the dough to elasticity For a couple of minutes. The process should be short -lived, since the oil will begin to melt under the influence of the heat of your hands.
Cool the dough for about an hour and bake for 7-10 minutes.

Sand cakes on mayonnaise

Sand cakes according to this recipe come out very crumbly and literally melting in the mouth. Such a dough is preferable to knead in a food processor.

Beat the sugar-margarine mixture in the cup of combine.
Salt and enter the vanilla-mule combination.
Put mayonnaise and give ingredients the opportunity suggest thoroughly.
In small portions, enter the baking powder.
Remove the dough from the combine bowl and end the knead on the table sprinkled with flour.
Cool 40 min.
Gently roll out sand cakes And bake them for about 20 minutes.

Sand cakes from soft dough

According to this recipe, the dough is plastic, it will need to be smeared with a knife on a baking sheet or squeezed out of a culinary syringe.

Preparation:

Beat the sugar mixture to the splendor.
Add to the mass yolks.
Beat well again.
Introduce Flour in the dough.
Sand cakes are baked immediately after kneading.

Sandless cakes from Pate Breeze dough

For diner icy cakes and for products with very sweet filling (for example, Napoleon). Sand cakes are a little layered. Therefore, this dough is called "false puff."

Combine flour to salt.
Chop heavily chilled oil finely with a knife, or grate on a grater.
Pick the flour with butter To the oily crumb.
Gather the resulting mass with a slide and make a small recess in it.
Pour vinegar into ice water.
Gradually pour into a recess water with vinegar, Quickly kneading the dough in whom.
Send a couple of hours to the refrigerator.
Rolled cakes Ready for baking.

Sand cakes with cottage cheese

It is better to cook the dough for them in a mixer, because then the components are better mixed.

Cool oil Cut into small pieces.
Mix all the components until a single lump is formed.
Bake sandy cakes until you get a pleasant color and aroma.

Sand cakes on sour cream

The dough is very supple in work and elastic. When rolling, it does not break and does not stick to the rocking rock.

Create a vanilla sahar mixture.
Combine flour with salt and baking powder.
Add sifted flour to soft oil and grind it until the crumbs are formed.
Beat sour cream with yolk.
Gather a slide from oil crumbs and pour a sour cream yellow mixture into the middle.
Gently knead the dough, collecting crumbs around sour cream.
Quickly knead the dough, which will turn out to be heterogeneous, with interspersed sour cream and oil. Do not worry, this will not affect the taste of sand cakes.
Take out for an hour or two in the refrigerator and you can bake.

Sandless cakes without oil

Such sand cakes are airy, a little layered and do not dry for a long time.

Pour sugar into kefir and mix until it is completely dissolved.
Put in kefir soda.
Break into the mixture of eggs.
Pour in vegetable oil there.
Without ceasing to interfere, add gradually sifted flour.
Light a little dough with your hands, to a state when it does not spread from them.
Roll out chilled cakes.
Before baking, let the cakes brew a little.
Bake 7-10 minutes.

Sand cakes with nuts

Sand cakes come out fragrant and crumbly. Such a dough cannot be knocked down for a long time, and it must also be cooled before baking.

Grind the nuts.
Soft oil rub with salt and powdered sugar.
Add the yolks and stir.
Combine flour with chopped nuts.
Pour the nut-municipal mixture to the sugar mass.
Know the dough quickly.
Put it in the cold and you can bake it.

Sand cakes with cocoa

According to this recipe, lush and air sand cakes with chocolate taste are obtained.

Rub the sugar with a soft dairy component.
Add other products in stages.
Knead a thick dough. However, make sure that it does not work out too tight.
Rolling such a dough is quite difficult, so it needs put on a baking sheet or shape with a rubber blade, and then level your palm.
Bake for about half an hour.
The cake during baking should rise. Check its readiness with a toothpick (if it leaves the dough, it means it's time to remove from the oven).
After you take out the finished cake from the oven, cool it a little and cut along the 2 parts

Sand cakes on beer

Korzhiki are suitable for baked products with ugly types of filling.

Mix oil mixture with egg, sugar and salt.
Pour the beer and mix well.
Pour the flour and knead not very cool plastic dough.
Put it for half an hour in the refrigerator.
Sand cakes can be baked.

Sand cakes according to the recipe of Andy chef

Insanely tasty and delicate sandy cakes, despite the simplicity of cooking.

Mix the sugar-mock mixture with baking powder together.
Grind grated oil with flour to peas.
In a separate container Beat milk with yolk.
Pour milk into oil crumbs.
Knead the dough until smooth.
Divide the dough into three parts and put them in shape.
Lubricate the cakes with milk and sprinkle with sugar (this will add a crunch with finished products).
Ready cakes They must cool slightly in the forms, and then on the grille.

Sand cakes in a pan

This recipe is suitable for those who do not have the opportunity to bake cakes in the oven.

Beat sugar with eggs.
Throw out the gamut soda there.
Create maslaya-municipal mixture.
Combine both mixtures.
Roll out chilled cakes about 5-7 mm thick.
Bake in a preheated dry pan without oil on each side (it takes about 6 minutes to prepare each cake).

Sand cakes in a slow cooker

This kitchen gadget has long become a favorite assistant to many modern housewives and is perfect for the manufacture of sand cakes.

Combine flour with baking powder.
Add sour cream with sugar to the oil-volume mixture.
Enerfully knead the dough.
Divide it in half and send it to the cold.
Line a multicooker bowl with baking paper.
Put one part of the chilled dough and distribute evenly.
Set the mode "Baking" for 25 minutes.
Bake the second cake in the same way.

Why sandy cakes: Advantages

Both professional confectioners and inexperienced housewives like to make sweet pastries based on sand cakes for many reasons:

They are prepared from available and inexpensive products that are found in any refrigerator.
Sand cakes for cake They are good in that they can be baked in advance and stored in a plastic bag. And the day before the solemn event, make the cream and collect the cake.
Based on the same cakes, using variations of creams, you can prepare a variety of cakes that taste not similar to each other.
Sand cake dough It is possible to make in advance and store in the freezer up to three months.
They are remarkably absorbing liquid and acquire its aroma and taste. Therefore, they can be sprinkled with a small amount cognac or brandy Or some fruit impregnation.

How to cook delicious sandy cakes?

Sand cakes have their own secrets that must be taken into account when preparing the dough:

It is preferable to use sugar powder for tenderness instead of sand. Sugar crystals dissolve in cold dough poorly, and therefore it is made more dense.
The flour is taken twice as much oil.
The smaller the flour in the dough, the more it turns out loose.
To obtain more crumbly sandy cakes, part of the flour is sometimes replaced potato or corn starch. It should be no more than a third of the required amount of flour.
Do not forget to sift flour before use.
It is desirable to use the best quality and slightly softened, since it is fat that gives sand cakes aroma and taste. With good oil, baking is tastier. And if it is not enough, then get a too dense finished product. To reduce the recipe, you can mix the oil with margarine.
The ingredients for the test should also be chilled.
Egg protein makes the dough more durable, but at the same time gives it a little stiffness. Therefore, only yolks are often used for more crumbly cakes.
Doughit is necessary to knead quickly so that the oil does not melt. Then the dough is placed in the refrigerator so that the fat froze again. The cakes are placed in the oven chilled.
To avoid strong heating of the dough when it is kneaded, you can use a kitchen combine.
If desired, you can add to the dough cinnamon, cardamom, chopped nuts or coke chips.
For cooling, divide it into several balls, depending on the number of future cakes. When you roll out and bake cakes, take one ball out of the refrigerator. Then the rest of the dough will not heat up.
Kitchen appliances, which are used in the process of cooking, it is advisable to cool.
Roll up the cakes on the surface sprinkled with flour.
If the dough is too sticky, you can facilitate the process of rolling cakes by placing them between the two sheets of parchment. In this case, bake cakes right on the paper on which you rolled them.
Try to roll out thin cakes. The thinner the sand cakes are in the cake, the tastier it is.

Give the cakes the form you want while the dough is rawbecause the sandy cakes are very fragile in the finished form.
Always bake sandy cakes on a baking sheet covered with parchment paper.
Lubricate the baking sheet.
The thinner the cake, the higher the baking temperature.
Before baking, do not forget to strip the dough with a fork so that it does not swell when heated.
It is necessary to remove the finished sand cake from a baking sheet very carefully, as it is very brittle, and can easily break.

Based on the recipes we have proposed, you can make very tasty cakes by rubberizing sand cakes:

Condensed milk (at least raw, at least boiled)
Chocolate
Protein cream (Squirrels must be beaten with powdered sugar)
Oil or custard cream
Cottage cheese
Sour cream

Before glorifying cakes with cream, it is advisable to lubricate them with any sweet and sour jam. Having saturated, they will become more softer and tastier. Sand cakes should be saturated at least 8 hours. Consider this circumstance when preparing a cake for the holiday. We hope that our tips will help you master the cooking rules, and you will delight your loved ones with delicious and fragrant pastries.