Shortbread cake layers

  • 450 grams (3.5 cups) flour
  • 200 grams (7 ounces) butter
  • 100 grams (0.5 cups) sugar
  • 1 large egg
  • 5 grams (1 teaspoon) baking soda
  • 0.33 teaspoon salt
  • A pinch of vanillin

Raspberry sauce

  • 170 grams (6 ounces) fresh raspberries
  • 40 grams (0.2 cups) sugar
  • 0.5 teaspoon pectin

Cottage cheese cream

  • 350 grams (12 ounces) cottage cheese 9%
  • 140 grams (5 ounces) mascarpone
  • 120 milliliters (0.5 cups) condensed milk
  • 50 milliliters (0.2 cups) cream 10%
  • 20 grams (0.1 cups) powdered sugar


  • Blender

    Perfect for mashing butter and sugar to achieve a smooth mixture.

  • Mixer with Whisk and Hook Attachments

    Ensures thorough mixing of ingredients, essential for both whipping and dough kneading.

  • Saucepan

    Ideal for cooking the raspberry sauce evenly and prevents scorching.

  • Sieve

    Helps in creating a smooth cottage cheese base by removing lumps.

  • Oven

    Preheat your oven accurately to get the perfect golden-brown shortbread cake layers.

  • Parchment Paper

    Prevents sticking and ensures even baking of the pastry layers.


Step 1

1. With a blender, cream the room temperature butter and sugar together until smooth. Ensure the butter is at room temperature to make creaming easier.

Step 2

2. Transfer the butter mixture to a mixer bowl, add the egg, and beat until fully combined. Add in the salt and vanillin, and continue to mix. Mix for an additional minute to make sure everything is well incorporated.

Step 3

3. Swap the whisk attachment for a dough hook, or use a spatula to combine the ingredients. Sift the flour and baking soda together, then gradually add this to the butter mixture. Mix on medium speed until the dough forms lumps. Don’t overmix to avoid tough dough.

Step 4

4. Use your hands to shape the dough into a ball, kneading lightly. Wrap the dough ball in cling film and refrigerate it for 15 minutes. Meanwhile, preheat your oven to 374°F (190°C). Chilling the dough helps in rolling it out easily.

Step 5

5. Divide the chilled dough into pieces, each weighing approximately 130 grams (4.60 ounces). Roll each piece into an 18cm (7.09 inch) circle between two sheets of parchment paper. Poke holes with a fork. Bake for 4-5 minutes, or until they are light golden brown. Watch closely as baking times may vary.

Step 6

6. In a saucepan, combine the raspberries, sugar, and pectin. Cook over medium-low heat for 7-10 minutes, stirring constantly, until the mixture thickens. Blend the sauce, and strain to remove seeds if desired. Allow to cool. Stir frequently to prevent burning and ensure even cooking.

Step 7

7. Grind the cottage cheese through a sieve to ensure smoothness. Add the cream, condensed milk, mascarpone, and powdered sugar. Blend for 3-4 minutes until smooth. Then, whip the mixture on high speed for 3-5 minutes until fluffy. Ensure all the ingredients are well-chilled before blending for the fluffiest consistency.

Step 8

8. Spread 2.5 teaspoons of raspberry sauce on each layer of shortbread cake. Top with 170 grams (6 ounces) of cottage cheese cream. Continue layering until all ingredients are used. Decorate the top layer with the remaining cream. Refrigerate the cake for a couple of hours before serving to let the flavors meld well.


Serve this delightful pastry in various creative ways to make any occasion feel special.

For a lavish tea party spread, serve slices of this cake on porcelain plates with a side of fresh raspberries and a dollop of whipped cream. 🍰 Your guests will savor every bite and probably request seconds!

If you’re celebrating a special event, place the cake on a beautiful cake stand and garnish it with edible flowers or even some gold leaf for an extra touch of elegance. 🎂✨

For a cozy family dessert, serve it with a scoop of vanilla ice cream or a warm cup of coffee. ☕ The combination of warm and cold temperatures and the indulgent flavors will create a heartwarming experience.


Want to make this recipe gluten-free? Simply replace the flour with a gluten-free flour blend that contains xanthan gum to maintain the structural integrity of your cake layers. 🥳

To make this recipe vegan, substitute the butter with vegan butter, use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of the regular egg, and swap the cream and mascarpone with their plant-based versions. For the cottage cheese, opt for a vegan cottage cheese alternative or even silken tofu for a similar texture. 🌱✨


  • Why won’t my shortbread dough come together?

    Ensure your butter is at room temperature; cold butter may prevent the dough from binding properly.

  • How do I prevent the raspberry sauce from burning?

    Cook it over slightly less than average heat and stir constantly to avoid sticking to the pan.

  • Why is my cream layer runny?

    Make sure to whip the cream mixture at maximum speed until it reaches a thicker consistency. If it's still runny, your ingredients might have been too warm.

  • My cake layers are too hard; what did I do wrong?

    Baking time can vary; ensure to bake just until light golden brown and not longer.

  • Can I use frozen raspberries for the sauce?

    Yes, but make sure to thaw and drain them properly to avoid excess water in your sauce.

  • How do I store this pastry?

    Keep it refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving for best texture.

Nutrition facts

Shortbread cake with cottage cheese cream & raspberry sauce
Recipe Yield:8 servings
Calories:Approximately 425 calories per serving
Calories (Min - Max):400 - 450
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:40g
Total Sugars:25g