Today I propose to cook "grated" sand cake with jam. It is called "grated" because part of the dough for the top layer of the pie is grated - simple and appetizing. Shortcrust pastry for this pie is as simple as possible and does not require a large number of products. And for the filling, you can take any jam, as long as it is not too liquid. The result is a delicious and fragrant cake, probably familiar to many since childhood.

• 200 gr. margarine or butter
• 1 st. sugar - if your jam for the filling is very sweet, you can put less sugar in the dough
• 2 eggs
• 1 tsp baking powder
• on the tip of a knife
• 2.5-3 tbsp. flour
• 300 gr. or
• 1 st. l. starch - optional
• 1/4-1/3 st. tea
• sunflower oil

Cooking:

1. Melt margarine or butter, cool.
   
2. Beat eggs with sugar with a fork or whisk.
   
3. Pour the melted margarine or butter into the eggs, add vanillin, mix.
   
4. To the resulting mixture, gradually add the sifted flour (mixed with baking powder), kneading the dough. The dough should be elastic so that it can be collected into a ball, but not too steep, so do not overdo it with flour.
   
5. We cut off a third of the dough and put it in the freezer for 30 minutes - 1 hour. Put the remaining dough in a shallow baking dish, greased with sunflower oil. We distribute it in shape, slightly pressing with our hands or with a rolling pin. You can pre-roll the dough on the table, but do not add a lot of flour when rolling out so that the finished product does not come out tough.
   
6. If you want to make the pie filling thicker, add starch to the jam, mix. Spread the filling on the dough in an even layer. Fold the edges of the pie inwards.
   
7. We take out the remaining third of the dough from the freezer and three it on a coarse grater right above the pie, trying to ensure that its surface is covered evenly.
   
8. Sand cake with jam put in hot oven and bake at a temperature of 180º for 25-30 minutes. We take out the finished cake from the oven and lightly pour tea on its surface with a tablespoon, paying special attention to the edges. This will make the cake softer and more tender. Let the pie cool down a bit.
   
9. Then cut the cake into portioned pieces and put on a dish. Serve "grated"

I don’t know why, but in my childhood, store-bought cookies were divided into three types: shortbread, hard (biscuit) and fruit gingerbread. The gingerbread was something special, fresh milk was very tasty with them.

I didn’t even pay attention that the gingerbread cookies were not quite the first freshness. I didn’t like biscuit cookies at all, well, how could you eat a “plank” of almost bland and tasteless dough?

But shortbread cookies - yes, it was popular. And if you spread them with honey or jam! I am sure that the bad boy, in the fairy tale "On a military secret", ate shortbread cookies with jam. I still imagine a barrel of jam and a basket of cookies! I wonder what kind of jam they gave him? Not raspberry, there are bones. This is what I judge for myself. We usually had a squeak, currants or plums.

As an adult, I tried a wonderful version of the very “barrel of jam and a basket of cookies” - a pie, or cookie, made from shortcrust pastry with currant jam. also an option, but grated pie is something!

Shortcrust pastry is probably the easiest thing to make quickly. It is quite dense, does not stick to hands, bakes quickly. Let's bake a grated pie with jam

Grated pie. Step by step recipe

Ingredients

• Flour 4 cups
• Butter 200 gr
• Vanillin 1-2 gr
• Egg 2 pcs
• Sugar 1 cup
• Baking soda 0.5 tsp
• Vinegar 0.5 tsp
• Currant jam 1 glass

1. Soften the butter a little, not melt, but soften. Leave it at room temperature in the kitchen or cut into pieces and microwave for 10-15 seconds. It can leak a little, on the surface. You can knead it with a fork, and it will become like not a cream.
2. Mix butter, vanilla and sugar. It is convenient to do this with a mixer. You will get a creamy mass.

   Mix butter, vanilla and sugar then add eggs

3. Add eggs and mix again.

   Mix butter, sugar and eggs

4. Soda extinguish with vinegar and pour into the mixture. Mix.
5. Sift flour. This is necessary so that there are no lumps, and whole grains do not get caught. Note: set aside 0.5. a glass of flour. She'll be needed later.

   Add 3.5 cups of flour to the butter and sugar mixture

6. Add 3.5 cups of flour to the butter and sugar mixture. Mix thoroughly. If your mixer is equipped with special spiral dough attachments, the task is simplified to a minimum.

   Mix thoroughly

7. If everything is done correctly, the dough will become elastic, dense and will not stick to either the mixer attachments or your hands.
8. It is believed that shortbread dough should lie down in the cold and mature. I don't know, haven't tried it. Use without refrigeration.
9. Divide the dough into two parts. About three to four.
10. Leave the larger part - as is, and to the smaller part - add the remaining 0.5 cups of flour and mix until smooth.
11. On a baking sheet (about 30-35 cm in size) put a sheet of parchment paper, or special baking paper. Place a larger piece of dough on the paper and with dry hands, stretch the dough into a thin layer so that it completely covers the baking sheet. The thickness of the dough layer should not exceed 15 mm. And, of course, don't make it too thin either.

    Place a larger piece of dough on the paper and with dry hands stretch the dough into a thin layer.

12. Next, open a jar of homemade currant jam. Of course, you can't try it without it. And spread all the jam on the dough.

    Spread all the jam on the dough

13. Do not be afraid, there will not be much, most likely, it will not be enough. Kidding. It will be just right.
14. Next, roll the ball out of the second part of the dough. Pick up an ordinary grater with large cells, and do what gave the name to this pie (grated pie) - grate the dough, and sprinkle the jam with it in an even layer.

    Grate the dough, and sprinkle the jam with it in an even layer.

15. OK it's all over Now. All difficulties are behind - we bake a grated pie.

    Put the grated pie in the oven

16. Preheat the oven to 200 degrees and put the grated pie to bake for 20-25 minutes.
17. Cut the finished grated pie into diamonds with a sharp knife. Big or small, you decide. After cutting, leave the grated cake to cool so that the jam hardens a little and does not flow.

    

grated pie with jam is made from shortbread dough (or at least similar to shortbread), which is rubbed on a grater on the top layer of the pie - hence the name (note that some recipes suggest grating the dough on a grater for the bottom layer - the base of the pie, but We think that this is “excessive labor costs”). Such a cake is similar in quality to cookies, it is dry, and can be stored for several days.

Need to:

• Margarine - 200 grams (we prefer Creamy, you can generally replace margarine with butter)
• Chicken eggs - 2 pieces
• Sugar - 1 cup (about 200 grams)
• Salt - 1/3 of a teaspoon
• Baking powder for dough - 10 grams (this is about 1 teaspoon), can be replaced with 0.5 teaspoon of baking soda
• Jam or jam - 1.5-2 cups (the amount depends on how thin or thick the jam is)
• Sour cream - 200 grams, can be replaced with mayonnaise, but the dough will be fatter (in general, it is the presence of sour cream or mayonnaise among the ingredients that distinguishes this dough from ordinary shortbread and makes it more tender; if desired, you can not put sour cream or mayonnaise at all, but then reduce the amount of flour for at least 0.5 cups or even a whole)
• Wheat flour - 4.5-5 cups (about 750-800 grams)

Cooking:

Cut the margarine in a large bowl with a knife into small pieces, put the bowl on the stove on a low heat level and, stirring, melt the margarine to a liquid state.

Remove the bowl from the stove, add sugar, salt, baking powder or soda there and mix everything. In a glass, "shatter" the eggs, mixing the whites and yolks (it is convenient to do this with a fork), pour the eggs into the same bowl and mix again. Put sour cream or mayonnaise in the same bowl and mix again until smooth.

Now gradually (in a glass, and after 4 glasses - in half) add flour to the bowl, kneading the dough.

Stir the dough first with a spoon, and then knead with your hands until the dough comes off your hands and from the walls of the bowl and a soft lump forms.

From the resulting dough, we will trim about one third or a little more. From this third we make several (3-4) lumps of dough, lay them out on a plate, and put the plate in the refrigerator, and preferably in the freezer. We will then rub this part of the dough on a grater. The dough on margarine with the addition of sour cream or mayonnaise is very soft and quite fatty, if it is not cooled (it does not have time to freeze), it will be very difficult to grate. If suddenly you don’t have the opportunity to cool the dough, then, firstly, it’s better not to add sour cream or mayonnaise to the dough, and secondly, add another half a glass of flour or a little more to the part separated for rubbing and knead this part of the dough again.

We grease the baking sheet with margarine OR cover it, put the remaining most of our dough in the middle of the baking sheet and roll it out with a short rolling pin over the entire area of ​​​​the baking sheet. If you do not have a short rolling pin (and the sides of the baking sheet interfere with using a regular one), you can roll out the dough using a wooden “masher” for mashed potatoes or a clean empty cylindrical glass bottle.

Using a table knife with a rounded tip, we make sides of the dough so that the jam does not flow out: with a knife we ​​shift the dough from the edge of the baking sheet to the middle, and on the other hand we support the dough with our finger in the opposite direction ( check out our video recipe!). ATTENTION! Don't forget to trim (with scissors, of course) any protruding edges of baking paper if you're using it: the paper shouldn't touch the walls of the oven.

We evenly spread the jam (in our photo) or jam over the entire surface of the dough, up to the sides (remember: the dough sides are soft, try not to crumple them).

We take out the cooled dough from the refrigerator and rub it on a coarse grater, sprinkling jam on it. This can be done by holding a flat grater directly over the cake and moving it evenly over the surface of the cake.

We put the cake in the oven, preheated to 200 degrees (heating level above average, but not maximum) at medium height or higher. We bake for 8-10 minutes, after which we reduce the heating level to 160-170 degrees (this, if you don’t have a thermometer in the oven, the level is below average, but not the minimum) and bake for another 20-25 minutes. readiness shortbread pie determine by color: the cake will brown to a yellowish-brown color.

• Wheat flour - 3 cups
• Margarine (or butter) - 200 g,
• Sour cream - 1 tablespoon,
• Sugar sand - 1 glass,
• Soda - 0.5 teaspoon,
• Salt on the tip of a knife
• Eggs - 2 pcs.,
• Vanilla sugar - 1 sachet,
• Jam - 300 g.

Cooking process:

Sift the flour into a deep bowl. Add baking soda and vanilla sugar. Mix the ingredients.

It is better to use soft margarine, so take it out of the refrigerator an hour before preparing the dough. Cut the melted margarine into small pieces and grind into crumbs with flour.

Beat eggs with sugar with a mixer in a fluffy white mass. Add a spoonful of sour cream. Then combine the egg-sour cream mixture with flour, and knead a soft dough.

Divide the shortbread dough for the grated pie into two equal parts. Wrap one in cling film and put in the freezer for about an hour.

Spread the second part of the dough evenly over the surface of the baking dish, forming low sides. The dough itself is quite fatty, so the form or baking sheet does not need to be additionally lubricated with oil. The only thing I did was lightly dust the surface with flour.

Put a layer of jam on top of the dough. By the way, do not spare it for a grated pie - the more jam, the tastier the finished pastry will turn out. I put 300 g of jam, but you can increase its amount a little.

Take the dough out of freezer. Now the frozen solid mass can be easily grated. Spread the sand crumbs over the jam in an even layer.

Heat the oven to 170 degrees, send the future cake for 35 - 40 minutes. Bake until golden brown. Do not rush to remove the finished cake from the mold so as not to break it. It is better to let the pastry cool a little, and only then serve it to the table.

Grated pie with jam: step by step photo Recipe from Xenia

Shortcrust pastry pie with jam is distinguished by its exquisite taste. The sand base for pies is prepared quickly, does not require a large number of ingredients and allows you to bake dishes with various fillings.

Classic shortcrust pastry pie recipe with jam

To prepare high-quality pastries based on shortcrust pastry, you need to choose the right basic products and be guided by certain rules. There are many parameters to consider, from temperature regime before using special additives. If everything is done according to the rules, then you are guaranteed to get a tasty, crumbly and melt-in-your-mouth product, with a golden crust.

Basic components of shortcrust pastry

The dough is prepared from a standard set of products:

• Butter with a mass fraction of fat from 72 to 82.5%.
• Sour cream with a fat content of 15 to 20%.
• Sugar (vanillin can be added).
• Freshly squeezed lemon juice.
• Wheat flour of the highest or first grade.
• Table salt.

This composition of ingredients is suitable for making cookies.

The basis for baking closed and grated pies must be supplemented with the following components:

• chicken egg;
• a substance that gives friability;
• margarine (instead of butter).

Baking algorithm

When cooking shortcrust pastry, it is important to follow a certain sequence of actions:

1. Mixing the mass of flour and butter (you can take both butter and margarine).
2. Cooling the oil mixture.
3. Adding granulated sugar to the chilled butter base, whipping the mixture.
4. Formation of the finished mass (adding pre-whipped chicken eggs, vanillin, flour, sour cream, lemon juice, salt and baking powder), mixing the mixture until elastic.
5. room ready dough in the refrigerator for a period of 0.5 to 1 hour (previously, the dishes with the dough must be wrapped with cling film).

Only after all the above manipulations can you start forming the pie. To do this, put the dough in a special container with sides, if necessary, fill with stuffing.

Baking a pie with jam

Shortbread with sweet fillings has a very harmonious taste. To get a closed pie, the dough is placed in a container, then a layer of berry or fruit confiture is laid on top (you can level it with a spoon).

The other part of the dough, which should remain in the freezer until the closed part of the pie is cooked, is used to decorate the top layer of the pie (grind on a grater and sprinkle on the pie).

The sweet cake is placed in an electric oven for 20 minutes. Before baking, the device must be heated to 200 C.

Shortcake recipe with jam and crumbs

The cake cooks quickly and has a peculiar taste. It is gentle and soft, goes well with classic black or green tea.

To prepare such a pie, you need to add additional components to the basic ingredients:

• walnuts;
• berry jam;
• grated chocolate with a high content of cocoa beans.