Biscuit quickly at home. Delicate cake strawberry cake based on curd mousse

Biscuit is a basic element in the confectionery business - it is used as an independent dish and as an element of cakes and desserts.

A characteristic feature of a biscuit is an airy, porous structure that lends itself perfectly to impregnation and keeps its shape. How to bake a magnificent biscuit, we will consider in this article.

Basics

By default, a biscuit consists of three products:

• flour;
• Sahara.

But, depending on the recipe or the preferences of the cook, the composition can be supplemented with flavors, oils, replace part of the flour with cocoa or nuts, and so on.

Despite the apparent simplicity, many housewives do not get a biscuit - it either does not rise or falls off after baking, resembling plasticine in consistency. We will study each ingredient separately in order to get a magnificent biscuit at the end, the recipe of which will not be difficult even for a beginner.

Eggs

This product provides airiness to your dish, so you should not neglect it.

So, in order for the biscuit to succeed, the eggs must be:

• pre-cool;
• beat in a completely fat-free bowl, avoiding drops of water;
• hold the whisks at an angle - this way the mass will be enriched with air faster and better.

Flour

Works as a stabilizer, fixing and maintaining the shape of the biscuit so that it does not turn into a pancake after baking.

But consider the following:

• Choose refined flours that are low in gluten. Luckily, our standard premium flour does the job just fine.
• Before adding flour to eggs, sift it 2-3 times. This measure will further enrich the mass with oxygen, so that at the end you will get a magnificent biscuit, while the recipe is secondary.
• Be careful how you store flour. It should not be wet, as this will "kill" the biscuit. If in doubt, slightly dry the flour in the oven at 50 ° C and cool completely before using.

Sugar

In addition to the fact that this product gives the product the necessary sweetness, it also serves to stabilize the eggs - it is impossible to beat them into a strong foam without sugar. The main requirement for it is dryness. Wet sugar will ruin the whole dish.

elementary

Even novice cooks will be able to bake a fluffy biscuit for a cake or just a cake according to the recipe below.

Ingredients:

• chicken eggs - 4 pcs.;
• fine sugar - 120 grams;
• flour - 120 grams;
• flavoring to taste;
• salt - 1 pinch.

Preheat the oven to 180°C.

Separate the whites from the yolks. In a large bowl, beat egg whites with salt until fluffy, glossy foam. Continue beating, gradually adding sugar, until the latter is completely dissolved and the protein mass is strong and shiny. The required protein condition can be determined by slightly tilting the bowl - the proteins will remain motionless, not making attempts to "escape".

Continue beating while adding the egg yolks one at a time. You should get a thick sugar-egg mass with a slight yellowness. At this stage, you can already add flavoring. Moreover, the latter should not be on a fat basis, since a simple biscuit can lose some of its lightness from this.

Sift the flour into a bowl, mix gently by hand with a spoon or spatula, working from top to bottom, not in a circle. This method will allow you to keep all the air in the dough, obtained during whipping.

Put the resulting dough into a mold and bake until a test on a dry toothpick. Also, the readiness of the product can be determined by easily pressing the middle of the biscuit with your fingertips - it should spring easily.

Cool the product completely, wrap in cling film and let it "ripen" in the refrigerator or cupboard for 6-8 hours. This is necessary so that the moisture is evenly distributed over the cake, and it becomes soft, with a uniform, finely porous crumb.

Some secrets

In order for the biscuit to be a success, you should adhere to the following tips:

• Do not grease the sides of the mold in which you plan to bake the biscuit. If they are slippery, then it will be difficult for the dough to cling to them in the process of growth, because of which it will not rise evenly, but with a hillock.
• Bake the biscuit on baking paper, this will facilitate the process of removing it from the mold - for success it will be enough to run a thin knife along the sides.
• One of the main problems in baking is the fall of the finished product. In most cases, the initially fluffy biscuit (the recipe is successful and proven) forms a recess in the middle when cooled. To avoid this, cool it upside down directly in the mold on a wire rack.

Types of biscuits

In practice, there are a lot of biscuits, different in composition and method of creation:

• "Angelic Biscuit". It does not include egg yolks, it is baked on the whites alone. At the exit, you get a delicate, airy cake, similar to foam. However, some find it too dry, so it is recommended to serve it as an independent dessert along with low-fat cream and berries.
• Biscuit "La Gioconda". Delicate, tasty and plastic. The classic recipe is complemented by almond flour and butter. Of course, a fluffy biscuit for a cake will not work due to the abundance of fat in both nuts and butter, but it is ideal for a thin layer or roll.
• Chocolate sponge cake without flour, which is replaced by dark chocolate and cocoa. According to its characteristics, it is similar to the Gioconda biscuit.

Areas of use

The basic cake recipe can be used to suit your needs and desires. For example, you can:

• Replace 1/3 of the flour with ground nuts or cocoa. Thanks to this, at the exit you will get a nut or chocolate biscuit, respectively.
• Add 1/2 teaspoon of ground cinnamon to the dough and pour over 1 kg of peeled and finely chopped apples (preferably sour ones). That's all, the traditional apple pie "Charlotte" is ready.
• During the baking process, blueberries (1 large handful) and grated lemon / lime zest (1 teaspoon) can be added to the magnificent biscuit, the recipe of which we gave above, which will allow you to get a berry pie.
• Sponge dough is deposited in the form of small oblong cookies "Ladies' fingers", sprinkled with powdered sugar to obtain a crispy crust and bake. You will get a homemade version of "savoyardi", without which not a single dessert "Tiramisu" can do.

Well, what could be easier than baking a simple biscuit? Probably, many of you will not agree with me, because only an experienced hostess can cook a magnificent biscuit. And in part you will be right. There are many nuances and subtleties in the preparation of classic pastries, which will be discussed in this article.

I baked my first "biscuit" at age 12, and what I got out of the oven looked more like an omelette than the cake layer I imagined. In those days, there was no Internet, cooking shows and magazines with colorful step-by-step recipes. There was only my mother's notebook with a list of ingredients and a short description of the process. And then no one really knew how to cook it, neither my mother's friends, nor my friends, and even more so my grandmother, who is my friend only with yeast dough.

A recipe verified to the gram and understandable proportions

But in twenty years, I did learn how to bake a real biscuit, thanks to a series of experiments and personal experience. And it is this recipe that I always give to my friends and relatives, and I will also pass it on to my still little daughter.

Friends, there will be a lot of text further, so please be patient, and I promise you that your first biscuit will be lush, airy, and incredibly tasty. As you can see in the photo, the cake can be cut into three parts.

List of ingredients

• 5 eggs
• 1 cup of sugar
• 1 cup flour
• 1 pinch of salt

Additionally:

• vegetable oil for greasing the mold
• baking dish with a diameter of 28-26 cm.
• glass 250 ml.

Cooking instructions

Prepare two comfortable and deep bowls in which it will be convenient to beat with a mixer. Check that there are no drops of water in the bowl in which we will beat the whites, the bowl should not only be dry, but also fat-free. Even a fraction of a drop of fat will spoil the biscuit. Therefore, make sure in advance that the protein bowl is dry and fat-free.

Now the most exciting part of the process: we need to separate the whites from the yolks. Carefully separate the proteins from the yolks, and make sure that even a small drop of yolk does not get into the proteins. As I wrote earlier, fat from the yolk, even in small quantities, will interfere with whipping proteins. If you are not experienced in separating the yolks from the whites, it is best to do this over a separate plate. If you spoil one protein, then the total protein mass will not suffer.

Now add half the sugar to the yolks.

Beat the yolks with sugar with a mixer until the sugar is completely dissolved, and set aside.

Cold proteins are the key to successful baking

One of the most important rules for making a biscuit is that the proteins must be cold, otherwise they simply will not whip. If you did not have time to cool the eggs in advance, then put the bowl with the separated proteins in the freezer for 10-15 minutes, where they will quickly cool. Add a pinch of salt to the chilled proteins.

Beat the whites with salt with a mixer at high speed in a lush foam. At this stage, it already becomes clear whether a biscuit will turn out or not. If the squirrels are whipped into a beautiful foamy hat, then everything is fine, we can move on. Gradually add the remaining sugar to the whipped proteins, and continue to beat the proteins until the sugar is completely dissolved.

No sudden movements!

Gradually introduce into the protein part into the yolks whipped with sugar. This must be done very carefully so that the biscuit mass does not sit down, at the lowest speed of the mixer, but it is better to stir clockwise with a spoon to be sure.

We do the same with flour, which must be sifted in advance. Add the flour to the biscuit dough one tablespoon at a time, and mix gently at the lowest speed of the mixer, or with a spoon.

"French shirt"

Next, let's prepare the mold for the biscuit. We don’t need surprises, so we even grease the non-stick form with vegetable oil with a brush, or with our hands, and sprinkle with flour. Excess flour must be shaken off. By the way, I just recently found out that this way of processing the form before baking is called “French shirt”.

Pour the biscuit dough into a mold, and send it to bake in a preheated oven.

How to bake in the oven

If you are cooking for the first time, then you will probably ask me at what temperature to bake a biscuit in the oven? I answer: in the case of biscuit dough, extremes are not needed, the golden mean is 170-180 degrees. Bake - 30-40 minutes. Grid position in the middle. Do not forget that you cannot open the oven for the first 25 minutes, otherwise the biscuit will not rise.

We check the readiness of baking with a wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned on top, then the pastry is ready. Do not immediately remove the form from the oven, because it may fall. Turn off the oven, open the door halfway, and leave the oven to cool.

Remove from oven, unmould and transfer to a plate. After cooling, the finished biscuit falls a little, and the surface wrinkles, but still remains lush and airy.

Well, that's all my friends, I hope I didn't confuse you too much. As you can see, there is nothing complicated in preparing a classic biscuit. The main thing is to follow all the above recommendations, and you will certainly succeed.

What oven to bake biscuits in? Both electric and gas ovens are suitable for baking. In an electric baking oven, turn on the top and bottom heating without convection. Grid position in the middle. For a gas oven, turn on only the bottom heat, the position of the grate is also in the middle and without convection.

Which oven to put the biscuit in? To get a guaranteed result - the perfect biscuit, the form with the dough must be placed in a preheated oven. But more than once I put the form with the dough in a cold oven, and the biscuit rose perfectly. Therefore, if you are at a crossroads to put a biscuit in a hot or cold oven, it is better to choose a hot one.

Why won't the cake rise in the oven?

Oven seal broken. This feature is typical for old Soviet ovens. Over time, the rubber seals dry out, and extraneous air enters the oven during the baking of the biscuit. If you have a modern gas or electric oven, then there is nothing to worry about.

Do not open the oven with a biscuit for the first 25 minutes. The biscuit settles in the oven if you open the oven door earlier. Set yourself an alarm, or watch through the glass as the dough rises in the form and the top browns.

Added too much flour. Flour in the dough should not be added by eye, but according to the recipe. There is a very simple proportion for a biscuit: 1 tablespoon of flour goes to 1 egg. In my recipe, this proportion is maintained: 5 tablespoons of flour are placed in a glass of 250 grams. This proportion will come in handy if you want, for example, to bake a biscuit for 7 or 9 eggs. The same proportion applies to the sugar in the recipe.

The flour was not sifted. If you are baking a biscuit for the first time, then you should not ignore this step. Be sure to sift the flour to enrich the dough with oxygen, because classic pastries are prepared without soda and baking powder, so oxygen is most welcome here.

Use of domestic eggs. The yolks in homemade eggs are always higher in fat than in store-bought eggs, so for the best result, I always bake with store-bought eggs.

Recipe for a classic biscuit cake

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Biscuit is the main part of the cake. It is very important that it be soft, lush, moderately sweet. We will show you how to make a biscuit at home.

Classic biscuit cake at home

You will need:

• egg - 4 pcs.;
• granulated sugar - 150 gr;
• wheat flour - 0.1 kg;
• vanilla sugar - 15 gr.

Step by step preparation:

1. Take a sieve and sift the flour through it twice.
2. Crack the eggs and carefully separate the whites from the yolks. It is impossible to allow even a drop of yolk to be in the mass of protein.
3. The bowl for the egg mass must be washed and wiped dry. This is the only way to beat the whites to the desired consistency.
4. Pour 75 grams of granulated sugar to the yolks and add vanilla sugar.
5. Grind the ingredients until a thick whitish mass is formed. You can do this with a mixer or whisk.
6. Whisk the egg whites until soft fluffy.
7. Continuing to beat the mass, slowly pour out the remaining sugar. The result should be a thicker mass (hard peaks).
8. Separate the third part from the protein mixture and transfer it to a bowl with the yolks.
9. Gently mix with the yolks and pour in the flour sifted through a sieve.
10. Transfer the remaining proteins and knead the dough. Don't overdo it.
11. We will prepare the desired form for the biscuit and fill it 2/3, as the dough will rise to the very edges in the oven.
12. Preheat the oven to 180 degrees. Baking time - 35 minutes. To keep the base of the cake as fluffy as possible, do not open the oven for the first 20 minutes of cooking.
13. Carefully remove the soft tender biscuit from the mold, let it cool.

Cooking in a multicooker

Grocery list:

• egg - 4 pcs.;
• granulated sugar - 0.16 kg;
• wheat flour - 0.16 kg;
• vanilla sugar - 11 gr;
• a piece of butter.

How to cook a biscuit in a slow cooker:

1. We start cooking according to the standard procedure.
2. Separate egg whites and yolks into bowls.
3. We process the proteins with a whisk until firm peaks form.
4. Continuing to beat, add sugar, pour the egg whites and add vanilla.
5. When you get a soft homogeneous mass, add the flour crushed through a sieve in a thin stream.
6. Mix everything gently with a spoon.
7. Treat the walls and bottom of the multicooker with a piece of oil.
8. Pour the dough into a bowl, smooth the surface with a spatula.
9. It remains to select the “Baking” program in the multicooker menu and set the time to 50 minutes.
10. At the end of cooking, you can open the lid and use a toothpick to check how well the dough is baked.
11. Take it out of the bowl, let it cool. It remains to smear with cream, decorate, and a soft delicious cake is ready. Happy tea!

Honey base for cake

Recipe Ingredients:

• honey - 90 gr;
• four chicken eggs;
• flour - 0.2 kg;
• sugar - 150 gr;
• soda - 10 gr.

Cooking method:

1. Pour a little lemon juice into the baking soda.
2. Divide egg whites and yolks into separate bowls.
3. Proteins are whipped with 75 grams of sugar with a mixer until fluffy.
4. Pour the other part of the sugar into the yolks and shake until a white cream.
5. Pour honey into a tall bowl and put on fire.
6. As soon as the honey begins to foam, add soda to it and cook until the mass acquires a brownish hue.
7. We shift half of the proteins to the yolks. Gently mix and pour in the flour.
8. We pour honey.
9. Lay out the rest of the proteins.
10. Knead the dough with a spatula.
11. We cover the biscuit form with baking paper, grease the walls with vegetable oil.
12. We heat the oven to a temperature of 180 degrees. We bake a treat - 30-40 minutes.
13. Check with a wooden stick if it is damp inside. If everything is baked, remove the biscuit from the mold and start making the cake.

Chocolate sponge cake

A recipe for those who love chocolate cakes and pastries.

Basic products:

• instant dry coffee - 15 gr;
• sugar - 180 gr;
• baking powder - 10 gr;
• six eggs;
• vanillin - 2 gr;
• boiled water - 80 ml;
• cocoa - 35 gr;
• sunflower oil - 60 ml;
• flour - 150 gr.

Cooking instructions:

1. Combine flour, baking powder and cocoa, pass them through a sieve into a bowl.
2. We boil water.
3. Pour 50 ml of water into coffee, stir.
4. We take out the eggs from the refrigerator in advance, break them, mix with sugar and beat.
5. You will get a thick creamy mass.
6. Continuing to stir the mixture, pour 30 ml of boiling water, add sunflower oil and process with a mixer.
7. Add the flour and cocoa mixture, gently mixing with a spatula.
8. Pour the brewed coffee into the dough and mix again.
9. We take a form. Its shape and height depends on what kind of cake you want to bake.
10. Put the dough into it. Do not forget to coat its surface with oil.
11. We send it to the hot oven for 40 minutes.
12. Once the cake has cooled, transfer it to a plate.
13. The basis for cakes can be cut into several cakes, you can leave it as it is.

No added eggs

You will need:

• kefir - 0.2 l;
• vanillin - 9 gr;
• flour - 0.2 kg;
• vegetable oil - 60 ml;
• sugar - 0.1 kg;
• baking powder for dough - 20 gr.

Step by step preparation:

1. Immediately turn on the oven and set to heat.
2. Grind the flour with a sieve.
3. Pour baking powder and vanilla into it. We mix.
4. Pour the oil into a bowl with kefir, pour sugar. Stir the mass until the sugar is completely dissolved.
5. Pour the kefir mixture into the flour mass.
6. Knead the dough with a whisk, bubbles should appear on its surface.
7. We prepare the form for the cake: line it with baking paper, or grease it with a piece of butter.
8. Pour the dough into it.
9. We bake a biscuit for 20 minutes in an oven with a temperature of 200 degrees.
10. We open the oven door only in the last 15 minutes so that the shape of the fluffy biscuit does not settle.

Custard biscuit on boiling water

Choux pastry comes out of the oven airy, with a million bubbles in a tender dough.

Products needed for the recipe:

• flour - 0.15 kg;
• steep boiling water - 55 ml;
• baking powder - 12 gr;
• egg - 4 pcs.;
• granulated sugar - 160 gr;
• sunflower oil - 50 ml.

Step-by-step instruction:

1. Pour baking powder into a cup with wheat flour, mix with a spoon.
2. Pour the eggs into another bowl, add sugar to them and process with a whisk until a thick creamy mass.
3. Pour the flour through a sieve into the egg mixture.
4. Beat the dough, pour vegetable oil and mix again.
5. Boil water in a kettle and pour into the dough.
6. Lightly beat the dough with bubbles with a whisk.
7. We heat the oven to a temperature of 180 degrees.
8. Protect the biscuit pan from burning by lining it with baking paper.
9. Pour the slightly watery dough into the mold and put it on the shelf in the oven.
10. We prepare the base for the cake for 40 minutes. At the end, you need to check with a toothpick how well it is baked.
11. Load it into a mixer bowl, add sugar and turn on the appliance.
12. As soon as the mass becomes lush, break the butter there and put sour cream.
13. Mix flour with baking soda and pass through a sieve.
14. Pour the mixture over the eggs, beat everything again. It's dough.
15. Prepare the form by lining it with baking parchment.
16. Turn on the oven in advance and preheat to 190 degrees.
17. Transfer the soft, fluffy dough into a mold. It can be round or square, depending on the shape of the cake you are interested in.
18. Bake the biscuit for 60 minutes.

Fluffy biscuit for 4 eggs

Following this recipe, you will get an unusually lush, airy biscuit for the cake. It is prepared simply, and you do not need to waste time separating the proteins and yolks.

You will need:

• sugar - 150 gr;
• four chicken eggs;
• baking powder - 14 gr;
• flour of the highest grade - 0.15 kg.

Action algorithm:

1. Immediately turn on the oven and set its temperature to 180 degrees.
2. We take deep dishes, pour the yolks along with the proteins.
3. We pass through the mixture with a mixer at high power.
4. As soon as the eggs turn into a lush foam, we begin to introduce sugar without turning off the mixer.
5. We take a sieve and sift the flour through it into a lush egg-sugar mass.
6. Add baking powder, continue beating with a wooden spatula.
7. Do not pour in all the flour at once, otherwise the biscuit will turn out hard and heavy. It is better to sift the flour in several approaches, stirring the mass in between.
8. Lubricate the baking dish with a piece of butter, sprinkle with flour.
9. The dish is cooked for 35 minutes at 180 degrees of the oven.
10. Cool the finished muffin, carefully remove it from the mold and cut into cakes.

To prepare a biscuit, we need flour, sugar and eggs.

Form for diameter - 20 cm (or square 18x18).

Note: Some recipes use 100 g flour and 20 g starch instead of 120 g flour. Biscuits with starch fall off less during baking, but crumble more when cut and are less plastic. So they are not suitable for rolls.

No additional baking powder (such as soda, dough baking powder, yeast, etc.) is required for this biscuit dough.

The quality of the biscuit dough and the future biscuit depends on the freshness of the eggs. The fresher the eggs, the more magnificent and better the biscuit will turn out. To determine if they are fresh, you need to break and pour one egg on a saucer. It is fresh if the yolk is a high dome, and the albumen hugs it, and only a small amount of liquid spreads over the saucer from the bulk of the protein.

For clarity, I photographed two eggs.

The one on the left was demolished by a chicken just a few hours ago. The one on the right has been in the fridge for a week. See the difference? In the first, the protein is collected around the yolk, and in the second, it spreads over the dish. The first egg is suitable for biscuit, and the second is suitable only for scrambled eggs.

Separate whites from yolks. It is important to do this so that even small droplets of yolks do not get into the proteins, otherwise the proteins will not beat well.

Beat the yolks with 2/3 of the sugar until a light, homogeneous mass is obtained.

It will be possible to stop when grains of sugar disappear in the mixture, and it itself becomes white and frothy. With my mixer speed it takes me 6 minutes.

Whisk the whites.

The bowl for whipping proteins must be completely clean, without traces of fat, otherwise the proteins will not beat well. You need to beat the proteins until a stable foam is obtained. If the dough contains too small bubbles, it will shrink during baking. If the whites are not whipped well, they need to be cooled, add a little salt, citric acid or a few drops of vinegar. It takes me 5 minutes to whip egg whites.

Add the rest of the sugar to the proteins and beat until shiny (about 1 minute).

Mix together the protein and yolk masses. This should be done quickly, not in circular motions, but by lifting layer by layer so that a sufficient amount of air bubbles remain in the dough.

Pour the sifted flour and gently but quickly mix with movements from the bottom up.

Pour the finished dough quickly into prepared forms or onto a baking sheet and bake immediately, otherwise air bubbles will escape from it, and the biscuit will lose its taste and tenderness.

It is convenient to bake a biscuit in a detachable form, the bottom of which must be greased with oil or lined with baking paper. Lubricate the side walls of the form with a non-stick coating should not be, otherwise the dough will rise only in the center of the form during baking. If a mold without a non-stick coating is used, then the walls of the mold can be lubricated with oil.

You need to bake a biscuit on a uniform medium heat. The oven should be preheated 10 minutes before placing dough items in it. Do not put the biscuit in a hot oven, as a hard crust may immediately form on the surface of the product, the biscuit will burn on the outside, but will not bake from the inside. For baking, the optimal temperature is 200 degrees and the time is 20-25 minutes.

During baking, especially in the first 15-20 minutes, the biscuit should not be shaken, as it may settle and not bake.

Readiness is determined with a wooden skewer or toothpick.

The baked biscuit should be left for a while in an open oven so that it does not fall off. If it is immediately taken out to the cold, it may settle.

The average height of the finished biscuit should be approximately 4.5 cm.

The finished biscuit is easily separated from the walls of the mold, when pressed with a finger, the dimple is quickly leveled, the upper crust of the biscuit is golden in color. If the finished biscuit is placed on a damp, cold towel, it will be easier to remove it from the mold.

Tip: a freshly baked biscuit is poorly cut and poorly saturated with syrup, so it is recommended to keep it after baking for about a day or at least 8 hours. So that it does not dry out at the same time, then you need to wait until the biscuit has completely cooled down and wrap it in a film.

Tip: the finished biscuit can be frozen. To minimize labor costs when preparing for big holidays (Birthdays, New Year, etc.), it is best to prepare a biscuit in advance and store in the freezer. After defrosting at room temperature, it does not differ in taste from freshly prepared.

Bon appetit!

A hand-made cake is a symbol of a family holiday, home warmth and comfort. The simplest and most popular homemade cake is made from biscuit. Biscuit dough contains a minimum of available ingredients that are in any home kitchen, it is easily whipped with a mixer, just baked. And of course, homemade biscuit cakes with homemade cream are extremely tasty. Any of the most beautiful cakes from the best pastry shops cannot compete with them. And even if a homemade cake is not as beautiful and refined as a cake from a professional confectioner, but when baking at home, we are always sure that we used quality products and cooked with love. Here you will learn not only how to bake a biscuit for a cake, but also how and with what to soak it. I will also offer you some of the most popular biscuit recipes and give you a selection of recipes for simple and delicious creams, ganaches and icing for the cake. And of course, simple options for decorating homemade cakes with beautiful photos are waiting for you.

Biscuit Recipes

classic biscuit

The proportion of eggs, sugar and flour for a classic biscuit: for 1 egg 30 g of sugar and 30 g of flour.

• eggs 4 pcs
• sugar 120 gr
• premium wheat flour 120 gr

For a round shape with a diameter of 24-26 cm

• eggs 5 pieces
• sugar 150 gr
• premium wheat flour 150 gr

For a round shape with a diameter of 28-30 cm

• eggs 6 pcs
• sugar 180 gr
• premium wheat flour 180 gr

For a roll on a baking sheet measuring 38 cm X 32 cm

• eggs 3 pcs
• sugar 90 gr
• flour 90 gr

If you replace 1/3 of the flour with ground nuts or cocoa powder in a classic biscuit, you will get a nut or chocolate biscuit, respectively.

Often in the dough for a biscuit, part of the flour is replaced with starch, it is believed that with it the product will turn out to be more airy and tender, since it reduces the amount of gluten. But I do not advise and never add myself. And to reduce the effect of gluten, just quickly stir the flour into the eggs.

Beat eggs until foamy for 7-8 minutes. Gradually add sugar, beat for at least 10-15 minutes until fluffy and increase in volume by 2.5-3 times and the sugar is completely dissolved. Sift the flour into the beaten eggs in 2-3 additions, mix with a spoon or spatula. Make sure that all the flour interferes with the dough. Pour the dough into a mold, the bottom of which is covered with baking paper, the sides do not need to be oiled. Bake in a preheated oven at t 180 ° C for 35-40 minutes.

The classic biscuit is very fluffy, delicate and airy. In my opinion, it is good even on its own without impregnation and cream, just sprinkle with powdered sugar.

Detailed step by step photo recipe ⇒

butter biscuit

For one round mold 26-28 cm in diameter or two molds 20 cm in diameter
This amount of dough can also be baked in a 24 cm diameter pan, place the excess in muffin molds and bake with the main biscuit.

• eggs 6 pcs
• sugar 165 gr
• premium wheat flour 150 gr
• butter 75 gr
• baking powder 1 tsp

Melt the butter, you can in the microwave.
Beat eggs until foamy, 7-8 minutes.
Gradually add sugar, beat until volume increases, 10-15 minutes. Add flour with baking powder to beaten eggs in 3-4 additions - sift directly into the eggs. Stir gently with a spoon or spatula from bottom to top and towards the middle. Make sure that all the flour interferes with the dough.
Add 2-3 tbsp to melted and slightly cooled butter. biscuit mass, mix and then add to the total mass in 2-3 doses, mix gently. Make sure that all the oil is evenly mixed into the dough.
Bake the sponge cake in a preheated oven at 160°C for 40-45 minutes.
More biscuit baking tips at the bottom of the page.

Detailed step by step photo recipe ⇒

Angel Biscuit

For a round mold with a diameter of 20 cm

• eggs (whites) 6 pcs
• pinch of salt
• flour 65 gr
• baking powder dough 1 tsp.
• sugar 125 gr
• vanilla sugar 1 tsp
• lemon zest from 1-2 tsp

It is not necessary to use the freshest proteins, on the contrary, it is better to use “aged” ones, that is, those that have stood in the refrigerator in a hermetically sealed container for 3-5 days. You can also use thawed proteins.

Carefully separate the whites from the yolks so that not a single drop of the yolk gets into the whites. Add salt to the protein mass and beat until a fluffy and soft white foam is obtained. Continuing to beat, add a mixture of simple and vanilla sugar in small portions. Beat until a stable mass is obtained.
Remove the zest from the lemon by rubbing on a fine grater (remove only a thin yellow layer, without affecting the bitter white part), add to the proteins. Sift flour with baking powder, add (sift) to the protein mass in 3-4 steps, gently knead from the bottom up and to the middle. Do not allow too intense or rough movements, otherwise the delicate air mass may settle! Put the protein dough in a dry form (we do not lubricate the walls with anything), level the surface. Bake in a preheated oven t 180 ° C for 35-40 minutes.
More biscuit baking tips at the bottom of the page.
You can cook from yolks, which can be stored in the refrigerator for up to 2 weeks or cook very tasty

orange biscuit

Similarly, you can make a lemon biscuit by replacing the orange with 2 lemons.

• eggs 4 pcs
• sugar 130 gr
• flour 160 gr
• starch 40 gr
• 1 large orange (zest and 80 ml juice)
• baking powder 6 gr

Remove the zest from the orange and squeeze out the juice. Mix flour, starch and baking powder - sift. Beat eggs until foamy for 7-8 minutes. Gradually add sugar, beat for at least 10-15 minutes until fluffy and increase in volume by 2.5-3 times and the sugar is completely dissolved. Heat orange juice to a boil. Add the orange zest to the egg mixture and sift the flour mixture into the beaten eggs in 2-3 additions, mix with a spoon or spatula. Make sure that all the flour interferes with the dough. Stir orange juice into the batter. Bake in a preheated oven at 180°C for 30-35 minutes.
More biscuit baking tips at the bottom of the page.

chocolate biscuit

For a round shape with a diameter of 24 cm

For chocolate mass:

• cocoa powder 30 gr
• sugar 200 gr
• odorless vegetable oil 135 gr
• water 100 ml

For the biscuit:

• eggs 5 pcs
• sugar 50 gr
• premium wheat flour 200 gr
• baking powder 1 tsp
• salt 0.5 tsp

Cook the chocolate mass: combine cocoa powder and sugar in a small saucepan, add water and vegetable oil - bring to a boil with constant stirring.
Mix dry ingredients: flour, baking powder, salt - mix with a spoon and sift.
Beat eggs with sugar until white and double in volume.
Add the chocolate mass to the beaten eggs in 3-4 additions, continue beating.
Add the flour mixture in 2-3 additions (sift into the dough), mix well with a spoon. At the end, you can punch a little with a mixer.
Bake in a preheated oven t 180 ° C for 45-50 minutes.
More biscuit baking tips at the bottom of the page.

Chocolate biscuit (lean)

For a round shape with a diameter of 20-22 cm

(glass volume 200 ml)

• flour 2 cups
• cocoa powder 2 tbsp
• sugar 1 cup
• vegetable oil (refined) 4 tbsp.
• baking powder 2.5 tsp
• vanilla sugar 2 tsp
• water 1.5 cups

Combine dry ingredients: sift flour with cocoa powder and baking powder, add vanilla and regular sugar, mix. Gradually add water, stirring well. The dough should turn out smooth, viscous and homogeneous, evenly colored in chocolate color. Add vegetable oil, mix thoroughly. Bake in a preheated oven t 180 ° C for 30-40 minutes.
More biscuit baking tips at the bottom of the page.

Unsweetened chocolate in recipes can be replaced with cocoa powder, according to the following scheme:
every 30 grams of chocolate = 1 tbsp. l. butter + 3 tbsp. l. cocoa (no slide). The reverse substitution is also possible if we want to replace cocoa with chocolate.

Biscuit Impregnation Recipe

Basic recipe for impregnation

So that the cake is not dry and at the same time, so that your biscuit does not float in a puddle of syrup, you need to correctly calculate the amount of impregnation. Remember the proportion: for a biscuit weighing 500 grams, you will need 250 - 300 grams of impregnation.

• water 3 tbsp.
• sugar 2 tbsp
• 1 tbsp cognac

From this amount, 100 ml of syrup is obtained.

Heat water, add sugar, heat and stir to dissolve sugar. Once all the sweet crystals have dissolved, leave the syrup alone and wait until it boils. Remove the foam that has formed on the surface and remove the saucepan from the stove. Add alcohol to the cooled syrup: cognac, whiskey, rum.

Vanilla, cinnamon can be added to sugar syrup.
Water can be replaced with coffee.
For a children's cake, water can be replaced with fruit juice, do not add alcohol. You can also prepare milk impregnation for children: dilute condensed milk with boiling water to the desired consistency, add vanilla or cinnamon.
You can use any ready-made syrups (my favorite is almond - it harmonizes perfectly with chocolate biscuits). Syrup from homemade jam is also suitable (if it is very thick, dilute it with a little water). Often for impregnation I use homemade
We also add alcohol to ready-made syrups.

Cake Cream Recipes

Cream with Mascarpone and cream

• Mascarpone cheese 250 gr
• cream not less than 33% 250 ml
• powdered sugar 4 tbsp

Whip cream with powdered sugar. Stir the mascarpone with a spoon, gradually add the cream into it. Add vanilla. Whisk.

Cream with Mascarpone and Butter

• Mascarpone cheese 500 gr
• butter 82% 100 gr
• powdered sugar 200 gr

Beat butter and sugar until light in color, 3-5 minutes. Add Mascarpone and beat again until smooth.
More tips for making creams at the bottom of the page.

Cream with boiled condensed milk and butter

• boiled condensed milk 2 cans
• butter 82% 2 packs

Mix room temperature butter with a spoon with boiled condensed milk until smooth, beat lightly.
More tips for making creams at the bottom of the page.

Custard

• milk 0.5 l
• cornstarch 3 tbsp. l. (or flour)
• eggs 1 pc
• sugar 150-200 gr
• vanilla sugar 1 sachet
• zest of one lemon (optional)
• butter 82.5% 180 - 200 gr
• powdered sugar 1-2 tbsp

Beat starch, sugar, vanilla sugar, salt, egg and a small amount of milk with a blender until smooth. Add remaining milk, stir. Bring to a boil with constant stirring. Try to get a homogeneous mass. Pour the cream into a bowl, cover with a film "in contact", cool. Beat the butter with powdered sugar until white, gradually add the custard base to it in 3-4 steps, beat well.
More tips for making creams at the bottom of the page.

lemon cream

Similarly, you can make orange cream by replacing the lemon with an orange.

• lemon juice 90 ml
• butter 150 gr
• eggs 3 pcs
• lemon zest 1 tbsp. spoon
• sugar 150 gr

Combine the lemon juice, zest, sugar and eggs in a heavy bottomed saucepan and mix until smooth. Place over low heat and, stirring constantly, bring to a boil and thicken slightly. Cool the resulting curd completely. Beat soft butter until fluffy. Continuing to beat, gradually introduce the cooled curd.
More tips for making creams at the bottom of the page.

Cream with Nutella

• Mascarpone cheese 250 gr
• cream not less than 33% 250 ml
• powdered sugar 4 tbsp
• Nutella 250 gr

Whip cream with powdered sugar. Stir the mascarpone with a spoon, gradually add the cream into it. Add Nutella. Whisk.
More tips for making creams at the bottom of the page.

Chocolate cream with chocolate

• butter 300 gr
• chocolate 170 gr
• sugar 150 gr (powdered sugar is better)
• vanilla extract 1 tsp (or vanilla sugar 1 sachet)
• hot coffee 1-2 tbsp.

Beat room temperature butter with sugar until white. Heat the chocolate in a steam bath, gradually add it to the butter in small portions, beat. Whisking constantly, add hot coffee.
More tips for making creams at the bottom of the page.

Chocolate cream with cocoa powder

• butter 100 gr
• milk 100 ml
• sugar 1 cup (200 ml)
• cocoa powder 2 tbsp. l.
• wheat flour 2 tbsp. l.
• cognac 1 tbsp (can be excluded)

Melt the butter, being careful not to burn. Mix sugar, cocoa powder and flour, add to melted butter, mix until smooth. Gradually add milk and cook with constant stirring until thickened. Cool down. Add cognac.
More tips for making creams at the bottom of the page.

Ganache and cake icing recipes

Ganache or icing cover the top of the cake. With their help, you can make beautiful smudges on the sides of the cake. To ensure that the ganache or icing covers the cake evenly, when forming the cake, place the bottom of the biscuit on top, which was in contact with the bottom of the mold.

Ganache with dark chocolate

• dark chocolate (70%) - 100 gr
• cream (33%) - 50 ml
• butter - 10-15 gr

Break the chocolate into pieces and place in a bowl. Bring the cream to a boil and pour over the broken chocolate. Stir until the chocolate is completely melted. Let cool, add butter, mix - you should get a smooth and shiny ganache.

Ganache with white chocolate

• white chocolate 200 gr
• cream 33% 100 ml
• butter 10 gr

Break the chocolate into pieces, add boiling cream, stir until smooth and chill in the refrigerator for 2-3 hours, if necessary, you can leave it overnight. Take out the yellowish mass and start beating it with a mixer. In the process of whipping, add butter - it is necessary for shine and a more delicate texture of the cream. After this manipulation, the ganache will thicken, turn white and be ready to use.

Ganache with cocoa powder

• milk 170 ml
• cocoa powder 4 tbsp
• sugar 5 tbsp
• butter 100 gr

Pour milk into a saucepan and bring it to a boil. Add sugar mixed with cocoa powder. Cook the ganache over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and add oil. Stir to dissolve the oil. Cool.

Chocolate glaze

• bitter chocolate 100 gr
• butter 60 gr

Combine chocolate pieces and butter together, heat in a water bath until smooth.

Chocolate glaze (lean)

• vegetable oil (refined) 1 tbsp. l.
• sugar 2 tbsp. l.
• cocoa powder 3 tbsp. l. without a slide
• water 40 ml

Combine cocoa powder, vegetable oil, sugar. Add water and, stirring, bring to a boil. Cook over low heat for 2-3 minutes. Let the frosting cool slightly and pour over the cake.

lemon glaze

• powdered sugar 2/3 cup
• lemon juice 1.5 - 2 tbsp.

Squeeze the juice from the lemon and be sure to sift the powdered sugar - wipe through a strainer so that there are no lumps. Gradually add the juice to the powder, stir until a homogeneous thick mass. If the icing turns out to be very liquid, add powdered sugar to it, if it is thick, add juice or water.

Jelly to cover fruit on cake

• gelatin 10 gr
• 0.5 cup water 100 ml
• lemon juice 1 tsp
• sugar 1 tbsp

Pour gelatin into cold water. When the gelatin swells, heat the mass until the gelatin is completely dissolved. Do not allow boiling, because. gelatin will lose its strength.
Add sugar and lemon juice. Cool down a bit. Apply the jelly to the fruit with a brush. The gelatin will harden and the fruit will retain its freshness.

How to make biscuit dough

♦ Eggs

Eggs for biscuit dough must be fresh and at room temperature.
If you forgot to take the eggs out of the fridge in advance, put them in a bowl of warm water at 40° - 50° C for 3-5 minutes.
Usually eggs whip up whole, without separating the whites from the yolks, but separation is possible in some recipes.
Eggs whipped first at high speed for at least 7-8 minutes. And then gradually introduce sugar in small portions and beat for at least 10-15 minutes until splendor and increase in volume by 2.5-3 times, and complete dissolution of sugar. You can determine the readiness of the beaten egg mass by the traces of the whisk of the mixer, which will form on the mass when it reaches the desired consistency - you can draw on the surface with the biscuit mass and the trace of the dough remains visible for several seconds.

Cream grandmother made from homemade sour cream. It has its own cooking features, read about it in the same publication ⇒

The modern version of Grandma's cake is a classic biscuit, between the cakes there is butter cream with boiled condensed milk, walnuts.

Coating - Cream of Mascarpone and cream. Decoration - cookie crumbs for, nuts, tangerine chips, star anise.

Another option is to decorate the cake with meringue crumbs. Meringue (meringue) can be bought at a pastry shop, or you can bake at home ⇒
I not only decorated this cake with meringue crumbs, but also made a layer of meringue between biscuit cakes. There are also roasted almond petals, whole hazelnuts and figs.

Cream of Mascarpone and boiled condensed milk. It is prepared in the same way as Cream of butter and boiled condensed milk.

Fresh fruits are a beautiful and tasty cake decoration. The only downside to this decoration is that the fruits dry out quickly, so decorate the cake just before serving or cover it with clear jelly (recipe above).

This is from a butter biscuit and for its decoration I used strawberries, black currants and small meringues bought in a pastry shop.

Cream of mascarpone and cream.

An easy way to give your cake a festive touch is to decorate with fresh edible flowers. This should be done before serving and, of course, use flowers grown without chemical fertilizers.
The photo is decorated with a strawberry flower and mint leaves. This option is also suitable for decorating a cake.

Fresh flowers that can be eaten: rose, orchid, calendula, nasturtium, cornflower, chamomile, dandelion, clover, lilac, violet, pansy, sunflower, acacia, lavender, geranium, jasmine, hibiscus, elderberry. Flowers of edible berries and fruit trees: citrus, apricot, peach, apple, cherry, pumpkin, zucchini. Mint leaves, lemon balm, basil.
While these flowers are edible, you don't have to eat them if you don't feel like it. Having admired the beautiful cake enough, you can simply put them aside.

My granddaughter Eva enjoys decorating a biscuit cake with cherries.

I tried to collect for you the most accessible and at the same time diverse recipes for biscuits, creams and ganaches, shared the secrets of their preparation - I think this is enough material for home improvisations. Bake cakes at home, friends! Even if they turn out to be not very smooth, not very beautiful and will not delight with the luxury of decoration, home cooking more than compensates for all this with the love and joy that you give to your family. I wish your families to be friendly and happy, may they have many children, a lot of fuss and worries. And let your families be big, because in small families, as a rule, cakes are not baked.

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