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Butter shortcrust pastry

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Ingredients for 12 servings:

  • 60 g butter
  • 30 g powdered sugar, sifted
  • 1 tbsp vanilla sugar (Bourbon) or
  • 1 point vanilla flavoring
  • 1 egg(s), including the yolk
  • 90 g flour, type 550 or 1050

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

as a base for cakes

Knead the butter with the powdered sugar, vanilla, and egg yolk, then mix in the flour. Chill for a while. Roll out the dough on a baking sheet (approx. 26 cm in diameter), place a baking frame around it, and bake at approximately 180°C for approximately 10-15 minutes. This base makes a great base for cakes. Jelly is then spread on the finished base, a sponge cake layer is placed on top, filled with cream or buttercream mixture, and additional sponge cake layers are placed on top, filled (depending on the desired thickness), and finally decorated.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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