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 Sand Cake with Condensed Milk, Fruit and Chocolate Caramel Glaze Recipe
This pie is prepared with two types of filling: cream with condensed milk and apple-lemon layer. Thanks to this, shortbread cakes are quite high in calories, so for a more dietary option, shortbread cookies can be replaced with a sponge cake.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Croatian Cuisine
Keyword For Beginners, Medium
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Croatian Cuisine
Keyword For Beginners, Medium
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Sift the flour heaped on a cutting board along with baking powder and vanilla, sprinkle 2/3 of the top of the stack. sprinkle with sugar and put 300 g of chilled butter, cut into pieces. Chop with a knife to the state of crumbs. You can do this with a food processor.
    Sift the flour heaped on a cutting board along with baking powder and vanilla, sprinkle 2/3 of the top of the stack. sprinkle with sugar and put 300 g of chilled butter, cut into pieces. Chop with a knife to the state of crumbs. You can do this with a food processor.
  2. Then add the eggs and knead the dough quickly, knead with your hands until smooth.
    Then add the eggs and knead the dough quickly, knead with your hands until smooth.
  3. Divide the dough into 3 parts, roll each into a ball, wrap in foil and refrigerate for half an hour.
    Divide the dough into 3 parts, roll each into a ball, wrap in foil and refrigerate for half an hour.
  4. Preheat the oven to 180 degrees. Shape (I, diameter. 20 cm) cover with baking paper. Each ball is rolled into a disc according to the size of the mold. I do not roll out, but I shape the cake with my hands in a mold.
    Preheat the oven to 180 degrees. Shape (I, diameter. 20 cm) cover with baking paper. Each ball is rolled into a disc according to the size of the mold. I do not roll out, but I shape the cake with my hands in a mold.
  5. Bake 3 cakes. The baking time is every 20 minutes. Let them cool completely. While the gelatin has not cooled down, pour in a small amount of water and leave to swell.
    Bake 3 cakes. The baking time is every 20 minutes. Let them cool completely. While the gelatin has not cooled down, pour in a small amount of water and leave to swell.
  6. To make buttercream, whisk condensed milk with 150 g of butter at room temperature.
    To make buttercream, whisk condensed milk with 150 g of butter at room temperature.
  7. The split form is again covered with baking paper. Put the first cake on the bottom. Brush it with buttercream, cover it with a second cake and put it in the refrigerator.
    The split form is again covered with baking paper. Put the first cake on the bottom. Brush it with buttercream, cover it with a second cake and put it in the refrigerator.
  8. Prepare the fruit filling: grate lemon and apples on a grater. Stir immediately so that the apple does not darken. Add 1/2 cup of sugar.
    Prepare the fruit filling: grate lemon and apples on a grater. Stir immediately so that the apple does not darken. Add 1/2 cup of sugar.
  9. Dissolve the gelatin and add it to the fruit filling. Gelatin was not used in the original recipe, but I was afraid that without it this layer might leak. The choice is yours.
    Dissolve the gelatin and add it to the fruit filling. Gelatin was not used in the original recipe, but I was afraid that without it this layer might leak. The choice is yours.
  10. Put it on the second cake, cover with the third and put it back in the refrigerator. Leave it for a few hours, or preferably overnight, so that all the layers freeze well.
    Put it on the second cake, cover with the third and put it back in the refrigerator. Leave it for a few hours, or preferably overnight, so that all the layers freeze well.
  11. For the glaze, mix brown sugar and 55 g of butter in a saucepan.
    For the glaze, mix brown sugar and 55 g of butter in a saucepan.
  12. Heat, stirring, over low heat until the sugar is completely dissolved. Then add the milk, bring to a boil and remove from heat.
    Heat, stirring, over low heat until the sugar is completely dissolved. Then add the milk, bring to a boil and remove from heat.
  13. Mix powdered sugar, vanilla and cocoa.
    Mix powdered sugar, vanilla and cocoa.
  14. Combine with the caramel mass, mix and immediately apply to the cake. This should be done quickly, because the glaze hardens quickly. If the glaze is too thick and frozen, you can add milk.
    Combine with the caramel mass, mix and immediately apply to the cake. This should be done quickly, because the glaze hardens quickly. If the glaze is too thick and frozen, you can add milk.
  15. Bon appetit!
    Bon appetit!
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