Shortbread Cake with Custard Cream
A tender cake that couldn't be simpler! Shortbread cake with custard cream — what could be easier? It's perfect for an everyday tea, no special occasion required, and it takes hardly any time. Since you start with ready-made shortbread layers, the only thing you make from scratch is the cream — a light, delicious custard that's genuinely easy to pull off.
Marta
Recipe author
Shortbread Cake with Custard Cream
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 %
4 g
Fats 15 %
9 g
Carbohydrates 78 %
47 g
286 kcal
GI:
4
/
70
/
26
- Choose a pot for cooking the cream. It should have a heavy bottom and ideally a nonstick coating — the cream is fairly thick, and it can scorch in a thin-bottomed pan. 2. Pour half the milk into the pot, then add the flour and starch. Whisk until smooth, with no lumps. 3. Pour in the remaining milk, add the sugar, and whisk well. Set the pot over low heat. 4. Cook the cream until it thickens, whisking constantly by hand. If the finished cream isn't perfectly smooth, you can press it through a fine sieve — just work carefully so you don't burn yourself. 5. Add the softened butter to the hot cream and beat with a mixer until fluffy. Stir in the vanilla extract at this point. 6. Now cool the custard to room temperature. Press a sheet of plastic wrap directly onto the surface and let it sit for two hours. Covering it is essential — otherwise a thick skin forms as it cools, which you really don't want. 7. Spread the finished custard between the shortbread layers. You can leave them square or trim them into rounds — whatever shape you choose, it'll taste great! 8. Blitz the trimmings into crumbs in a blender and press them onto the sides and top of the cake. Chill the cake to let it soak. Soaking time is flexible: overnight (8–10 hours) is best, but if you need to serve sooner, 4–5 hours will do. Now your beauty is ready to serve. Help yourself!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Potato starch - 300 kcal/100g
- Vanilla Extract - 321 kcal/100g
- Shortbread cakes - 318 kcal/100g
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