Delicious, delicate, shortbread with a raspberry layer and sugar glaze.
Ingredients
For the dough: Flour – 330 g Sugar – 130 g Butter – 200 g Egg – 1 pc. Vanilla sugar – 1/4 teaspoon Baking powder – 1 teaspoon. *
For the layer: Raspberry jam – 250 g *
For fondant: Egg white – 1 pc. Powdered sugar – 230 g Butter – 20 g Vanilla flavor – 2-3 drops
Instructions
Beat one egg with white sugar. Add flour, vanilla sugar, and baking powder.
Stir until crumbled. (It is convenient to do this in a combine, but you can also do it with your hands.) Add softened butter. Knead to a homogeneous dough. Gather the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
In the meantime, you can prepare the icing. Melt the butter in the microwave. Beat the white of one egg lightly. Pour in the icing sugar, beat a little more (no stable peaks needed!). Add butter and flavor, stir. Cover the frosting, set aside.
Turn the oven 180 degrees to preheat. Remove the dough from the refrigerator, put it on one layer of parchment, smooth it slightly with your hands. Prepare another sheet of parchment of the same type immediately.
Put the second sheet of parchment on the dough, roll it out with a rolling pin to a thickness of 0.5 cm, but no more.
Remove the top layer of paper, trim the layer of dough under an even rectangle, in size and shape suitable for your baking sheet.
Transfer the dough directly to the baking sheet with the parchment and place it in the preheated oven for 15 minutes (the cake should be gilded). Gently transfer the crust from the parchment to the wire rack and let the crust cool slightly.
Then transfer the warm crust to the board, cut in half. Grease one half with jam. Carefully place the unlubricated half on the greased one. (The cake turns out to be very, very fragile, crumbly, so you need to handle it as carefully as possible.)
Fill the top with icing. Leave at room temperature for a few hours to dry the glaze. Then carefully cut the cake into small cakes.
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Ingredients
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