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Print Recipe
Sand Cake with Condensed Milk, Fruit and Chocolate Caramel Glaze Recipe
This cake is prepared with two types of filling: butter cream with condensed milk and Apple-lemon layer. Due to the cakes of shortbread turns out quite high in calories, so for a more dietary option shortbread can be replaced with a biscuit.
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Sift the flour in a pile on a cutting Board together with the baking powder and vanilla, sprinkle the top 2/3 of the stack. sugar and put 300 g of chilled butter, cut into pieces. Chop with a knife until crumbs. You can do this with a food processor.
    Sift the flour in a pile on a cutting Board together with the baking powder and vanilla, sprinkle the top 2/3 of the stack. sugar and put 300 g of chilled butter, cut into pieces. Chop with a knife until 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 film and place in the refrigerator for half an hour.
    Divide the dough into 3 parts, roll each into a ball, wrap in film and place in the refrigerator for half an hour.
  4. Preheat oven to 180 degrees. The form (I, diameter. 20 cm) cover with baking paper. Each ball is rolled into a disc according to the size of the form. I do not roll out, and form a cake with his hands in the form.
    Preheat oven to 180 degrees. The form (I, diameter. 20 cm) cover with baking paper.
Each ball is rolled into a disc according to the size of the form. I do not roll out, and form a cake with his hands in the form.
  5. Bake 3 cakes. Baking time every 20 minutes. Let them cool completely. Until cool down, gelatin pour a small amount of water and leave to swell.
    Bake 3 cakes. Baking time every 20 minutes. Let them cool completely.
Until cool down, gelatin pour a small amount of water and leave to swell.
  6. To prepare the butter cream, beat the condensed milk with 150 g of oil at room temperature.
    To prepare the butter cream, beat the condensed milk with 150 g of oil at room temperature.
  7. The split mold is again lined with baking paper. At the bottom, put the first cake. Grease it with butter cream, cover with a second cake and put it in the refrigerator.
    The split mold is again lined with baking paper. At the bottom, put the first cake. Grease it with butter cream, cover with a second cake and put it in the refrigerator.
  8. Prepare the fruit filling: grate the lemon and apples. Immediately stir, so that the Apple does not darken. Add 1/2 glass sugar.
    Prepare the fruit filling: grate the lemon and apples. Immediately stir, so that the Apple does not darken. Add 1/2 glass sugar.
  9. Dissolve the gelatin and enter it into the fruit filling. In the original recipe gelatin is not used, but I was afraid that without it, this layer may leak. The choice is yours.
    Dissolve the gelatin and enter it into the fruit filling.
In the original recipe gelatin is not used, but I was afraid that without it, this layer may leak. The choice is yours.
  10. Put it on the second cake, cover the third and put it back in the refrigerator. Leave for a few hours, and preferably at night, so that all layers are well frozen.
    Put it on the second cake, cover the third and put it back in the refrigerator. Leave for a few hours, and preferably at night, so that all layers are well frozen.
  11. For the glaze, combine brown sugar and 55 g butter in a saucepan.
    For the glaze, combine brown sugar and 55 g butter in a saucepan.
  12. Heat, stirring, over low heat until sugar dissolves completely. Then add milk, bring to a boil and remove from heat.
    Heat, stirring, over low heat until sugar dissolves completely. Then add milk, bring to a boil and remove from heat.
  13. Mix powdered sugar, vanilla and cocoa.
    Mix powdered sugar, vanilla and cocoa.
  14. Connect with caramel mass, stir and immediately apply to the cake. This should be done quickly, because the glaze freezes quickly. If the glaze is too thick and stiff, you can add milk.
    Connect with caramel mass, stir and immediately apply to the cake. This should be done quickly, because the glaze freezes quickly.
If the glaze is too thick and stiff, you can add milk.
  15. Bon appetit!
    Bon appetit!

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