Recipe: Snowflake Sand Cake step by step with pictures | Handy.Recipes

Snowflake Sand Cake

Cooked Snowflake Sand Cake

Total Servings: 8

Nutritional Value

So it's called by my family because, in their words, it melts in your mouth) It is very easy to make and quick! For me it tastes the best, and even more beautiful, with red currants (frozen), but we could not find any in Sochi... It doesn't matter, you can make it with any berry. And in the original it should be called "Ksyushin lemongrass", Because this pie with lemon-sugar filling my friend Oksana successfully sells in pieces in her cafe in Israel. Thanks for the recipe!

Author of the recipe

Ingredients for Shortcake "snowflake":

  • Margarine (or butter) - 1 package.
  • Sugar (+ sugar in the filling, 0,5-1 tbsp. to taste) - 1 glass
  • Sour cream (with bunch) - 2 tablespoon
  • Chicken egg - 2 pcs
  • Wheat flour / Flour - 3 glass
  • Leavening agent - 1 packet.
  • Cherries (frozen, I have 350g packet) - 1 package.

How to cook cake "snowflake" step by step with photos

Melt the margarine and cool it a bit (I have 200g or 250g of it, it works fine either way). Add sour cream and sugar. Just mix it well with a whisk.

Add the eggs, mix until smooth and add the flour with the baking powder.

Stir with a spatula, then with your hand. The whole dough takes no more than 5 minutes)

The dough is quite dense and, at the same time, malleable. That's it, the dough is ready, put it in the fridge right in the bowl, you don't need to cover it. In the original recipe, 2 to 4 lemons with their skins and 1 to 1.5 tablespoons of sugar are pureed in a blender. of sugar . But since. к. We have more lemons with bitter skins, I use berries. Red currants are a fairy tale, both in taste and in appearance.

And today it's cherries! I defrosted them beforehand, added sugar to taste (approx. 0.5 Tbsp.), pre-mixed it with 3tbsp. L of starch and boil a little. If you use berries, you just need to puree them with the sugar in a blender and they are ready to be stuffed.

Take out the dough, divide it into 2 parts, about 40 and 60%. Put a small piece back in the cold.

Put most of it in a spring form, line the bottom with dough and make a line of rims. Form does not need to be greased or lined with tracing paper. I have a 24cm mold.

Now to lay out the filling. We take the rest of the dough, it's like plasticine after it's cold. Tear off pieces, flatten them a bit with your fingers and place them on the filling, overlapping. If you don't want to play around - cover the filling with a few big slices)


When all the filling is covered - lower the sides. That's it, the pie is ready for baking!

Put into oven heated to 150-180 degrees on top-bottom mode. Bake until light golden. Takes about 30-40 minutes, it depends on your oven, but the main thing is not to dry it out. A little yellowish on top - check with a wooden skewer close to the rims. Dry - turn off! The cake rises a lot but it never falls off.

Let cool completely. I baked late at night and left it in the kitchen until morning. When cold, simply sprinkle the pie with powdered sugar or cocoa, or cover it with fondant... Then you know what to do, it's ready!

With coffee, with milk, with whatever you like) Bon appétit!

Nutritional Value:

Whole Dish:
4190.6 Calories
59.6 g
177.8 g
593.2 g
Per Serving:
523.8 Calories
7.5 g
22.2 g
74.2 g
370.8 Calories
5.3 g
15.7 g
52.5 g

Flour, Wheat Flour, Cherry, Sugar, Sweet, Eggs, Sourcream, Sourdough, Baking powder, Baking, Cakes, Pastry

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