The unique combination of sweet dough and sour berry filling will not leave anyone indifferent.
Cherry gives the cake a freshness and juiciness.
Such pastries are perfect for tea drinking with family or friends.
Shortcake with cherry - the basic principles of preparation
Kneading dough is made on the basis of eggs, baking powder, margarine and granulated sugar. You can also add sour cream to it. Hand rub the butter with flour into the crumbs, then add the eggs, baking powder and sugar. Knead the dough quickly, as soon as all the crumbs have gathered in a ball, it is crushed a couple more times and left to rest.
You do not need to knead the shortbread dough for a long time, otherwise it will turn out tough.
The filling is prepared from canned, fresh or frozen cherries. Berries are washed and removed. Then the cherries are laid out in a colander and left to stack the juice.
Dough is distributed by hands along the bottom and sides of the mold, making sides. You can roll it into a layer and only then transfer it to a form.
Lay the berries on the dough and sprinkle them with sugar. Cherry goes well with yogurt, cottage cheese or sour cream. By adding these products to the filling, you will make the cake even tastier.
In this article we have collected the most popular and tested recipes for shortcake with cherry.
Recipe 1. Shortcake with Cherry
Ingredients
egg;
600 g of fresh cherries;
125 g of sugar;
5 g of baking powder;
360 g flour;
30 ml sour cream;
60 g of potato starch.
Cooking method
1. Sift the flour, mixing it with a baking powder, in a deep bowl, pour sugar.
2. Drive the egg into the dry mixture, add the sour cream and the butter cut into pieces. Knead the soft dough. We separate the third part from it, put it in a bag and send it to the freezer for 30 minutes.
3. Cover the bottom of the detachable shape with parchment and put the dough in it. We stretch it along the bottom with our hands, making sides, two centimeters high. We remove the form with the dough in the refrigerator.
4. My berries under the tap, take out the seeds from the cherry and put in a sieve to stack juice. We spread the cherry in a bowl, sprinkle it with starch and mix so that it evenly covers the berries.
5. Pour the berries into the form with the dough and distribute them along the bottom. We take out a piece of dough from the freezer and term it on a grater directly on top of the berries.
6. Bake the cake for 45 minutes at 180 C until the top is browned. Cool the finished cake without removing from the mold. Then remove the ring, put the cake on the dish and sprinkle with powdered sugar.
Recipe 2. Shortcake with cherries and apples in a slow cooker
Ingredients
two small apples;
cinnamon;
250 g of cherries;
a pack of margarine;
vanillin;
three eggs;
20 g breadcrumbs;
100 g of sugar;
flour - 250 g.
Cooking method
1. Oil the bowl of the multicooker and sprinkle it with breadcrumbs. Peel and core the apples. Cut the fruit into slices and lay in one layer on the bottom of the capacity of the multicooker.
2. Beat the eggs with sugar until a firm foam. Pour in the melted margarine and mix. Pour vanilla and flour into the mixture and knead the dough.
3. Sprinkle apples with cinnamon. Put the dough on top of the apples and smooth it with a spatula so that it evenly covers the apples.
4. Wash the cherries, use a pin to remove the seeds and lay on top of the dough. Put the container in the unit, close the lid and bake for an hour, in the "Baking" mode
Recipe 3. Shortcake with cherry and sour cream filling "Favorite"
Ingredients
400 g of cherries;
flour - half a kilogram;
starch - 40 g;
a pack of butter;
sour cream - 300 ml;
egg;
a bag of vanillin;
4 g of soda;
salt;
100 g of granulated sugar.
Cooking method
1. Pour the sifted flour into a deep bowl and mix it with soda, salt and sugar. Add coarsely grated oil to the dry mixture. Rub everything thoroughly with your hands into crumbs. Beat the egg and knead the dough quickly. Roll it into a ball, wrap it with foil or film. Put it in the refrigerator for half an hour.
2. Remove the chilled dough, roll it out, and place it in a split mold. Puncture the dough in several places with a fork and put in the preheated oven for 15 minutes.
3. Beat sour cream with sugar, add vanillin and starch. Stir well.
4. Wash and remove the seeds from the cherry. Drain the stand out juice. Remove the cake from the oven. Put the cherry on it evenly and fill with sour cream. Put the cake in the oven for another half hour. Bake at 200 C. Ready cake completely thaw and only then cut.
Recipe 4. Shortcake with cherry and cottage cheese on meringue clouds
Ingredients
Dough
3 g of salt;
a little more than half a glass of flour;
100 g of sugar;
half a pack of butter.
Curd cream
25 g granulated sugar;
a glass of cherries;
sour cream - 30 ml;
vanilla sugar - a bag;
cottage cheese - 200 g;
semolina - 35 g;
50 ml of milk;
two yolks.
Meringue
100 g of granulated sugar;
two egg whites;
5 ml apple cider vinegar;
6 g of corn starch.
Cooking method
1. Wash the berries of the cherry and take out the seeds. If using frozen, defrost it completely.
2. Pour semolina with milk, mix and leave to swell. Rub cottage cheese with sugar and vanilla, add sour cream and yolks. Knead everything with a spoon. Then add the swollen semolina and continue whisking with a blender until smooth.
3. Pound the soft butter with sugar and add flour. Chop the mass with a knife, and then rub it with your hands into small crumbs.
4. Cover the bottom of the detachable shape with baking paper, pour crumbs into it and flatten it. Gently pour the curd cream on top.
5. On top of the curd mass, generously spread the cherries. Put the pie in the oven for about 20 minutes. Bake at 200 s.
6. Place the chilled proteins in a blender bowl, salt and whisk until a stable foam. Now add sugar and starch in portions. Pour in the vinegar and continue whisking until a stable foam.
7. Remove the cake from the oven. Increase the temperature to 220 s. Put the meringue on the cake using a pastry syringe and put it in the oven again for ten minutes. After this time, turn the fire to 160 C and bake the same amount of time. Cool and cut in portions.
Recipe 5. Shortcake with cherry in jelly
Dough
yolk;
chilled butter - a pack;
egg;
flour - half a kilogram;
sugar - 70 g.
Filling
gelatin - 10 g;
cherry - half a kilogram;
granulated sugar - 90 g.
Cooking method
1. Sugar sugar with flour, add butter and chop everything with a knife. Then rub everything with your hands into small crumbs. Insert the yolks and egg into the mixture. Knead the soft dough, put it in a plastic bag and send it to the refrigerator for half an hour.
2. Divide the dough in half. Roll one into a circle, a centimeter thick. Cover the form with parchment. Put the dough in it and stretch it with your hands, forming sides, three centimeters high. Make a few punctures with a fork and bake in the oven for about 20 minutes. Bake at 180 C. Bring the rest to the refrigerator. From it you can then make another basis for the cake.
3. Remove the base from the oven and cool. Put the cherry inside, draining the juice from it. Put the cherry base in the fridge. Add gelatin to the juice and mix thoroughly. Put the mixture in the refrigerator and refrigerate. As soon as it begins to set, but is still liquid, fill it with cherries and leave in the refrigerator until completely frozen.
Recipe 6. Shortcake with Cherry and Custard
Dough
7 g of baking soda;
flour - 300 g;
a bag of vanilla sugar;
two eggs;
half a glass of sugar;
half a pack of butter.
Cream
300 g of cherries in syrup;
four eggs;
100 g of sugar;
whole milk - half a liter;
50 ml cream;
50 g of wheat flour.
Cooking method
1. Sift the flour through a sieve onto a cutting board. Put slices of chilled butter on top and chop everything with a knife until smooth. Collect a mixture of oil and flour with a slide, make a recess in it and drive two eggs into it. Add sugar, vanillin and baking soda here. Knead a light, slightly sticky dough. Collect it in a ball, put it in a bag and put it in the refrigerator for half an hour.
2. Beat four eggs in a stewpan, pour sugar in them and beat everything with a whisk in a lush mass until sugar crystals are completely dissolved. Then introduce flour and milk here. Beat everything until smooth.
3. Put the stewpan on medium heat and cook until the first bubbles appear on the surface. Reduce heat to a minimum and cook until thick. Enter the cream into the cream, mix and cool until warm, stirring occasionally with a whisk.
4. Preheat to 180 ° C oven. Remove the cherries from the syrup with a spoon. Put it on a plate and remove the seeds. Cut each berry in half. Put the cherries in the cream and mix.
5. Put the dough into a mold and mash it along the bottom, making sides. Pour the custard onto the dough and bake the cake in the oven for forty minutes. Cool the finished cake completely and cut ...
Recipe 7. Viennese Shortcake with Cherry
Ingredients
a pack of butter;
walnuts - 100 g;
a glass of sugar;
5 g of baking powder;
200 g of flour;
almonds - 150 g;
vanilla sugar - a bag;
four eggs;
a pound of cherries.
Cooking method
1. Pound the soft butter with sugar. Add a spoonful of flour and continue to grind until smooth. Beat eggs with vanilla sugar separately. Pour the eggs into the oil mixture, mix, gradually add the flour and knead the dough.
2. Cover the mold with parchment and oil it. Grind the walnuts in a blender and sprinkle them on the bottom of the mold.
3. Roll the dough into the layer and put it into the mold to make sides. Hold it firmly with your hands to the mold and make a few punctures with a fork. Put the cherry on the dough, after removing the seeds. Sprinkle with almonds.
4. Bake the cake for half an hour at a temperature of 200 C. Serve chilled with tea, fruit juice or other drinks.
Shortcake with cherry - tricks and tips
To make the surface of the pie glossy, grease the dough with a beaten egg.
Before whipping the proteins, cool them well.
If you do not have starch, you can replace it with semolina.
Knead the dough quickly so that the butter does not begin to melt from the heat of the hands.
Before you put the dough in the refrigerator, place it in a bag or wrap it with foil.
