Biscuit on yolks without starch recipe. Delicate butter biscuit on yolks, which always turns out

Today I will show you how you can make a biscuit on the yolks, without adding proteins. Perhaps someone will think that this is a strange recipe, but I do not agree with you, because sometimes after preparing various desserts, creams, meringues or even icing, egg yolks remain. Since I often paint gingerbread with icing, I always have a lot of yolks left and I have to figure out where to use them. For fun, I decided to look to see if they make a biscuit, and to my surprise, it turned out that this is real.

I will tell you a very simple recipe for yolk biscuit, which is quick and easy to prepare. Of course, it will not be as fluffy as on whipped squirrels, but still it is an excellent base for various cakes and even rolls. Now, if you decide to make a cake in which you need a thin biscuit, and then there is a mousse layer or something like that, then this recipe will definitely suit you. A simple biscuit recipe is made on water and in a hurry, but in the end it comes out a little dry, but this is quickly corrected by any impregnation, it can even be just water with sugar. I also advise you to see how easy it can be done, which is also suitable for cakes.

Ingredients:

• Egg yolks - 6 pcs.
• Sugar - 100 g
• Warm water - 50 g
• Wheat flour - 100 g
• Baking powder - 1 tsp
• Starch - 30 g
• Vanilla - to taste

How to make a sponge cake

So, next I will show you how to bake a biscuit quickly and simply to make it really tasty. First, I put 6 yolks in the mixer bowl, add warm water and sugar. Now I beat all this mass at medium speed of the mixer, until foam. My yolks were frozen, so I immediately thawed them, but not completely, and added them to warm water. Due to the fact that they were already frozen, my yolk did not completely whip up, that is, there were still grains of yolk left. To avoid this, defrost completely.

Pour flour into a separate container, add baking powder, starch and vanilla. After that, mix them well so that the mass becomes homogeneous. Baking powder can be replaced with half a teaspoon of slaked soda with vinegar.

This is how my ingredients were whipped in the mixer and as you can see, the mass increased several times and became lush.

Then add to the whipped mass, flour mixture and mix until smooth. It is important that there are no lumps, as well as that all the flour intervenes.

I put parchment in a baking dish or grease it with oil. I chose the second option and pour the dough into it. If you want to make the basis for a roll from this dough, then I put parchment on a rectangular baking sheet and pour the dough onto it, distributing it evenly with a spatula. As you can see, the egg yolk biscuit recipe is very simple and quick.

Now I turn on the oven at 180 degrees and when it heats up, I put the form with the dough in it for 20 - 25 minutes. Bake until done and golden brown. I definitely check the readiness with a wooden toothpick, piercing the product in the center and if it remains dry, then the pastries are baked. Here is such a simple recipe for a quick biscuit for the cake turned out. Then she cut it in half, soaked it in sweet syrup, smeared the cakes with cream, and it turned out a small cake. If you need a larger size, double up.

Biscuit on yolks is very convenient if you often have extra yolks after cooking. Hope you try this recipe and like it. Bon appetit!

Some culinary dishes are prepared on the basis of egg whites, and the yolks are left unused. What to do with the remaining egg yolks in this case? There is an interesting recipe for their disposal, this is a delicate, airy and fluffy cake, which does not include whole eggs, but only yolks. Baking on yolks always comes out very tender, with a beautiful yellowish tint. In order to make the lush yolk biscuit more interesting, you can soak it with jam or cut it in half and flavor the middle and top with cream. And you can prepare an impregnation (cream) of sour cream and a small amount of sugar and pour it over a biscuit.

Ingredients to make fluffy biscuits:

• raw egg yolks - 4-5 pcs.
• flour - 1 cup
• sugar or powdered sugar - 1/3 cup
• baking powder (baking powder) - 2/3 tsp
• vanilla sugar - 1 tsp

For impregnation of biscuit:

• sour cream of any fat content - 1/2 cup
• sugar - 4 tbsp.

To decorate the biscuit:

• hazelnuts - 3 tbsp.

Recipe fluffy biscuit:

Place the egg yolks, sugar (or icing sugar) and vanilla sugar (for a light vanilla flavor) into a saucepan. Using a whisk, blender or mixer, beat the yolk mixture. As a result, the sugar-yolk mixture should be homogeneous and airy.

Then add flour.

Mix the dough until smooth.

To bake a fluffy biscuit from so many ingredients, we will need a split mold of small diameter. Cover the form with parchment. To do this, cut out a circle from a sheet of parchment, line the bottom of the mold with it. Next, cut a strip and lay it along the walls of the mold. Pour the dough into the mold.

Bake a biscuit on yolks in an oven preheated to 180 degrees. After 30 minutes, use a toothpick to check the readiness of the biscuit. If a toothpick comes out dry when dipped into a biscuit, then the pastry is ready.

Let the cake cool slightly and then remove it from the mold. Remove any stuck parchment from the cake.

Prepare the soak. To do this, beat sour cream with sugar. At the finished biscuit, cut off the top swollen part and put it upside down on a plate. Pour the sour cream on top of the biscuit. Sprinkle the top with chopped hazelnuts.

Lush biscuit on yolks is ready!

Bon appetit!

It often happens that for the preparation of a dish you used only proteins, and the yolks remained as a “bonus”. You can't keep them for a long time. Therefore, there are two options for their proper "disposal": fry an omelet or bake. Today I want to talk about the second option. Intense yellow tender - an excellent basis for type cakes. Also, such a tasty and tender yolk, which always turns out, can be used as a base in cakes or as cakes in delicious multi-layered ones. A step-by-step recipe with a photo will help you easily and simply bake a simple and tender sponge cake on yolks at home.

Ingredients:

• yolks - 7 pcs;
• butter - 100 gr;
• sugar - 100 gr;
• milk - 100 ml;
• flour - 150 gr;
• baking powder - 1 tsp;
• vanillin - 0.5 gr.

How to bake a biscuit on yolks with butter

Starting the preparation of the cake, the butter must be softened in advance at room temperature. By the way, if it is a pity to use butter in baking, then you can safely take margarine. We start beating it with sugar. Don't try to wait for the sugar to completely dissolve - there's absolutely no need for that.

As a result, we get a yellow creamy mass.

Add half the flour and milk to it and mix. Then, pour the remaining flour on top, and baking powder on it. We calmly mix everything with a spoon or spatula - you will not be able to precipitate this dough. From it, a biscuit is always successful, although not high.

The prepared amount of biscuit dough is enough for a mold 26 cm in diameter. This time I baked it in a rectangular shape, approximately 28x35 cm in size. After baking, I cut out a circle with a diameter of 24 cm. This baking process, this time, required my culinary idea. 🙂 I later used the trimmings to form the mass for the potato-type cake.

Concluding the recipe, I want to warn you that due to the presence of butter in the dough, the biscuit on the yolks turns out to be a little wet and does not need to be soaked. And one more thing to consider when preparing such a biscuit from yolks and butter - do not expect it to be. If you want to make a tall cake from this biscuit, then bake several cakes.

Probably every housewife dreams of baking a homemade fluffy biscuit. I use several recipes for making this pastry. But when I want to bake a sunny biscuit cake, I knead the dough only on the yolks. You can even add half of the proteins, and use the rest to prepare the cream.

Biscuit on yolks and sour cream

I noticed that a beautiful yellow biscuit is obtained from homemade eggs. Especially if the housewives feed the chickens with corn. Most often, the yolks are brighter in the summer. And if you come across such homemade eggs, then why not bake a sunny biscuit? The rest of the ingredients are basically the same as for the classic biscuit recipe.
But if impregnation is not provided, then cream, sour cream, butter or vegetable oil can be added to the dough for juiciness. You will get a higher cake if you increase the proportions of the products.
Some housewives also recommend freezing the biscuit, and then using the pieces to make other desserts. I serve this biscuit on yolks and just like a pie to the table, and sometimes I cook a birthday cake. The layer can be made from strawberry jam or sour cream.

how to cook a biscuit on yolks recipe

Ingredients:

• egg yolks - 5 pcs.,
• wheat flour - 1 tbsp.,
• sugar - 100 g,
• dough baking powder - 1 tsp,
• vanilla sugar - 1 sachet,
• sour cream - 1.5 tbsp.

Cooking process:

1. We take the necessary ingredients for the biscuit. It is clear that there are many proteins. Of these, I make a protein omelette, cream for a cake, or freeze if I don’t have time to mess around with them. I turn on the oven so that it warms up to 190 degrees, I sift the flour for the dough. I pour the egg yolks into the pan, rub them with whisks.

2. I mix ordinary and vanilla sugar, add it to the yolks and stir. Instead of vanillin, if desired, you can add cardamom, ginger or ground cinnamon.

3. Now I add homemade sour cream to the dough to make a not very dry biscuit cake. I stir.

4. I combine baking powder with flour, stir. I introduce gradually into the dough, mix the mass thoroughly.

5. I take a round shape, you can use a detachable form. I line the form with parchment, but do not grease it with oil. I pour out the dough.

6. I bake a biscuit on yolks in the oven for about 25 minutes. I cool and take out their forms. Cut into pieces and serve with fruit jam. And if I collect a cake, then I grease the cooled cakes with cream. It turns out porous, yellow and very tasty biscuit.

Bon appetit!

Recipe and photo from Ninel Ivanova.

Cakes are not diet meals at all, they can be eaten by those who are gaining mass, or simply want to increase weight.

But this recipe got here for one simple reason - those who are on a diet use mostly only proteins, and the question often arises where to put the yolks? And in the family there will always be those who do not need to worry about the size of the waist, for example, children.

Therefore, I put the yolks in a jar, and when they accumulate a sufficient amount, I bake a cake for my family. Not so useful, fatty and high-calorie, to refuse to eat a piece for the holiday. In any case, its caloric content is the same as that of white bread, and is much lower than that of store-bought cakes, waffles or gingerbread.

Products

• Egg yolks - 5 pieces
• Sugar - 100 g
• Wheat flour - 100 g
• Potato starch - 30 g
• Baking powder for dough - 1.5 tsp
• Warm water - 60-65 g

For cream:

• Curd dessert Danisimo - 50 g
• Condensed milk - 70 g

How to make a cake

This sponge cake is very easy to make. But first you need to deal with the eggs. I have table eggs, selected ones, weight from 65 g, their yolks are large 18-20 g. But I still weigh them (for example, in this cake there are exactly 90 g of yolks). If eggs of category 1, you need to take 6 pieces according to the same recipe, if the second category, then 7 pieces.

Amount of water added during cooking: large yolks - more water. If you take 5 eggs of the first category, 50 g of water is enough. Please note here that water is measured by weight, not by volume.

Pay the same attention to starch - it makes the dough a truly airy biscuit. But just use potato starch, not corn starch, it has more carbohydrates and higher calorie content.

1. First, beat the yolks with sugar and warm water with a blender. Until a homogeneous mass, not to foam and not to caps, but simply knead thoroughly at medium speed.
2. It is very important here that the speed of the blender or mixer is low, at low speeds, otherwise the dough will thicken too much. Gradually add flour and starch, stirring constantly.
3. At this time, the oven is heated to 200 degrees.
4. We grease the baking dish with oil (required), I even grease the silicone one, but here it is already important not to pour a lot of oil, but to evenly grease it.
5. Pour the dough into a mold and set to bake for 20 minutes, reducing the heat so that the temperature is within 180 degrees, but it is advisable not to open the oven.
6. We check the readiness of the biscuit with a toothpick - it should enter the dough and be taken out absolutely dry and clean. If the dough sticks to it, then the biscuit is not ready yet.
7. While the biscuit is baking, prepare the cream: mix the cottage cheese dessert and condensed milk in a plate. In general, I was guided by the principle of less fat, so I chose these products for the cream. Yogurt is suitable for any, thick consistency. Danisimo has many different tastes, the dessert itself tastes like cream, but I still took a little more condensed milk.
8. Let the finished cake cool for 10 minutes. After that, cut it lengthwise into two halves. And we grease each with cream. Moreover, we lubricate the upper half along the cut, then put it in place and now we lubricate the cake from above. Decorate with a slice of grated chocolate.

Nutritional value of products:

Egg yolk cake, nutritional value:

I must say that you can significantly reduce the calorie content and the amount of carbohydrates if you only replace sugar with a sweetener. In this case, with the same recipe (but without sugar), only 33 g of carbohydrates per 100 g of food, and 209 calories.

The cake turns out to be tender, the yolks are not felt at all in taste, but it looks like Leningradskoye cookies, if anyone has tried it. With variations on the theme of the cream, you can come up with something more grandiose, and only 25 minutes of preparation (5 - to stir the dough and 20 minutes to bake) make this cake simply indispensable in case guests arrive.