in Recipes

shortcrust pastry

updated

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Ingredients for 1 servings:

  • 1 egg yolk
  • 70 g margarine
  • 110 g flour
  • 40 g sugar
  • optional flavoring
  • Fat for the mold
  • Breadcrumbs for the form

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

A firm dough for cake bases that make the cake more stable. I recommend combining it with sponge cake.

Mix all ingredients, add flavorings if desired, and knead thoroughly. Refrigerate for 20 minutes. Grease the bottom of a springform pan and sprinkle with breadcrumbs. Roll out the dough onto the pan. Bake at 180°C for about 15 minutes. Turn the base out of the pan, as it is very brittle.

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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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