How to cook a tall and fragrant biscuit? How to make biscuit dough for a cake. Biscuit Genoise, or Genoese

I will not hide, the biscuit according to this recipe, which I will share today, is my favorite. It turns out to be tall, lush, when preparing it, you do not need to divide the eggs into proteins and yolks (as in), and the result is always amazing - lush airy cakes that can be used for a cake or eat just like that, with milk.

Bit by bit, I put the tips, secrets and secrets of respected confectioners into a piggy bank, repeated after them, studied, tested, tried and ... nevertheless achieved the desired goal. A fluffy 4 egg biscuit that always turns out - this is my discovery, which I will share today!

Delicious sponge cake for 4 eggs cake:

• Chicken eggs (CO) - 4 pcs.
• Sugar sand - 150 g.
• Wheat flour of the highest grade - 150 g.
• Baking powder - 1 teaspoon with a slide

How to bake:

Biscuit dough is kneaded very quickly, so immediately turn on the oven to warm up to 180 C.

We break the eggs into a wide bowl, in which the dough will be kneaded. Let me remind you that we will beat the yolks and whites together. But if you have a weak mixer or none at all, do this: first turn the egg whites into a fluffy foam with half the amount of granulated sugar according to the recipe, and then beat the yolks with the remaining sugar. Stir in protein foam at the very end (after adding flour).

So, all four eggs are beaten, turn on the mixer first at low speed, then gradually increase to maximum. Beat until the eggs become fluffy foam - and only then add sugar in a thin stream.

If your hand is not yet trained to add in a thin stream, and you are afraid that it will break and all the sugar will be added at once, it is better to take a tablespoon, put a container with sugar next to it and add a tablespoon.

The mixer does not need to be turned off while adding sugar, since granulated sugar should not settle to the bottom.

Evenly distributed in the egg mass, sugar helps it turn into a thick light foam. Look at the photo, how the egg-sugar mass should brighten.

Now add 1 teaspoon of baking powder to the flour and sift it into a bowl of dough. Before sifting, be sure to take a spatula and mix the flour with the baking powder. The fact that the biscuit rises evenly in the oven will depend on how evenly the baking powder is distributed in the flour.

You need to be careful with flour - if you add too much of it, the finished biscuit will be too dense.

Add flour in parts, in three approaches. Each time you add flour, mix the ingredients in an upward motion, as if you were lifting the dough in layers. We do not use a mixer when adding flour, only a spatula or a wooden spoon.

Now pour the dough into a pre-prepared form (you need to grease with a piece of butter and sprinkle with flour, shake off the excess). Tap the counter a few times to evenly distribute the dough from the middle to the edges. You can twist the shape clockwise with a sharp movement, for the same purpose.

My form has a diameter of 18 cm, the height of the finished biscuit is 6 -6.5 cm.

The biscuit is baked in the oven for 30-35 minutes at a temperature of 180 C. As a rule, all ovens differ in their power, so focus on the ruddy color and on a dry wooden stick.

It is very important to preheat the oven! The dough contains a lot of air and to keep it inside, the walls of the biscuit should begin to bake immediately. If you put the form with the dough in a cold oven, the air bubbles will have time to get out of the dough, the pastries will turn out low and dense.

The surface of the finished biscuit should spring back when you press it with your finger. If the biscuit "fails", the hole from the finger is not restored, then the biscuit is not ready yet, it needs additional time. Do not open the oven for the first 25 minutes, otherwise the pastry will settle.

We cool the finished biscuit in the mold for 10 minutes, then we draw it along the walls of the mold (we describe a circle) so that the cake is easier to separate from the detachable mold, release the biscuit and turn it upside down onto a wire rack. Thus, if a tubercle has formed on top of the baking, it will smooth out, and in the finished cake all the cakes will be even and beautiful.

After complete cooling on the wire rack, wrap the biscuit with cling film and put in the refrigerator for 6-8 hours. Thanks to this tricky technique, the remaining moisture from the biscuit does not come out, but is evenly distributed over the entire surface of the baking, making the biscuit juicier.

Despite cooling in the film, the biscuit according to this recipe turns out to be quite dry (unlike, for example, those that contain oil, such as). To assemble the cake, it is better to soak it with canned peach syrup or sugar syrup (cook the amount you need, based on the proportion of 6 tablespoons of water and 4 tablespoons of sugar).

A sponge cake from a mold with a diameter of 18 cm can be easily cut into three cakes (but today I decided to cut it into two). Make a layer of your favorite cream, let it soak a little, and - the homemade tea cake is ready!

In decorating the cake, I used homemade apple marshmallows, which I made myself, as well as marshmallows and confectionery sprinkles. The cake was soft and very tasty.

Pieces of canned peaches are added to the layer of cake between lush biscuits.

Biscuit crumb goes well with sour cream, butter creams and fruits.

Most recently, our site has a channel on YouTube. And the first video that I decided to make was about how to make a fluffy biscuit. I think that this recipe is basic, the main one for making many desserts!
If you love watching videos, welcome:

Lush, like a cloud, you and your loved ones will love the biscuit! Show what you got for this recipe in the photo (you can attach it to the comment). If you have any questions - be sure to ask without hesitation, I'm always happy to answer!

Bon appetit!

When adding a photo to Instagram, I ask you to indicate the hashtag #pirogeevo #pirogeevo so that I can find the results of your efforts and admire them! I will be very pleased!

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There are many recipes for fluffy biscuit for a cake in the oven, but I wanted to start with a simple, not too complicated recipe, since biscuit dough should be tall and airy, but not always the desired result is obtained. This recipe is suitable for both baking masters and novice confectioners, because it is easy to prepare and 90% is obtained by everyone.

INGREDIENTS (per serving):

• 4 eggs;
• 120 gr. Sahara;
• 120 gr. flour;

Nothing else needs to be added, neither soda nor baking powder. You will get one magnificent cake, for a cake it is desirable to bake 2-3.

COOKING:

For baking the cake, it is advisable to take a 20 cm mold. For the cream, you can use both sour cream whipped with sugar and custard.

But it is worth noting one important fact! If you want your biscuit to not soak during impregnation and be strong, then after baking, leave it to “rest” for 3-4 hours. But at the same time, it should not dry out, you can pack it in a bag or cover it with a towel.

Everything, the biscuit is ready!

Incredibly tasty and fluffy biscuit for a cake in a slow cooker

If you don’t know how to make a fluffy biscuit for a cake in a slow cooker, then this recipe will be able to reveal all the secrets of cooking to you. All my readers have probably noticed that we offer you simple recipes with minimal use of products, but despite this, you get a delicious cake, and with a little imagination, you can get a dessert worthy of any holiday. Let's start the cooking process.

INGREDIENTS:

• 8 pcs. large eggs;
• 240 gr. Sahara;
• 250 gr. flour;
• 1 p. vanillin;

COOKING:

This step-by-step recipe will help you bake a delicious and light cake, so you don’t have to watch a video of a simple and magnificent biscuit for a cake, everything is quite accessible and understandable anyway. You can use any creams for the cake, as the biscuit goes well with everyone. A hand-made cake is a symbol of home comfort and warmth.

Chocolate sponge cake. What is the secret of a magnificent biscuit for a cake?

Preparing a delicious cake for your beloved family is not at all difficult, the main thing is to bake a simple and fluffy chocolate sponge cake for the cake correctly. To your attention, my dear readers, I want to present a chocolate biscuit recipe that will not leave you or your family indifferent.

INGREDIENTS:

• 6 pcs. eggs;
• 0.5 tsp salt;
• 6 art. l. Sahara;
• 6 art. l. flour;
• 1 p. vanillin;
• 3 art. l. cocoa;
• 1 tsp baking powder (if the eggs are not beaten well);
• 10 gr. butter;

COOKING:

In this recipe, we have revealed all the secrets of how to bake a fluffy biscuit for a chocolate-flavored cake. This easy-to-make, but very tasty cake will undoubtedly please your family with an unusual, rich taste. I just wholeheartedly advise you to try this biscuit, especially if you are madly in love with chocolate.

Happy tea!

Good day my dear users. Today I want to share with you an unusual biscuit recipe, since it differs from the classic one in its recipe. A lush and simple biscuit for a cake was created by French confectioners and craftsmen hundreds of years ago, but its composition has not changed much. Biscuit has always been in the lead among all pastry baking, especially if it turned out to be airy, fluffy and light.

In this recipe, I want to tell you how to bake a cake on kefir.

INGREDIENTS:

• 4 tbsp. flour;
• 6 eggs;
• 2 tbsp. Sahara;
• 1 st. l. vanilla sugar;
• 1 st. l. baking powder;
• 1 st. kefir (you can take any fat content);
• a pinch of salt;

COOKING:

When the cake is ready, you should not take it out of the mold immediately, it is better to wait until it cools down.

I often use this biscuit as a base for a cake. The cake is high and soft, so it can be freely divided into 3-4 parts. The variety of options for such baking creates a large field for the manifestation of culinary imagination. Any cream can be used.

Insanely delicious and fluffy biscuit for cake on eggs

Many beginner confectioners simply do not know how to properly prepare a fluffy and tall biscuit for a cake. That is why, a website was created where you can find many options for biscuits. Today I will tell you a step-by-step recipe for making a classic egg biscuit.

INGREDIENTS:

• 5 eggs (eggs should be chilled, it is best to have them from the refrigerator, then the proteins will beat well);
• 1 st. flour;
• 1 st. Sahara;
• vanilla sugar;
• 10 g butter for greasing the mold;

COOKING:

Such a biscuit can be eaten in this form, or divided into several parts and soaked with cream. For decoration, you can use melted chocolate, powdered sugar or fresh fruit. In general, you can connect all your imagination and then you will get an incredibly delicious cake.

Lush, light, porous and very tasty. All these epithets can be awarded to a biscuit if it is baked according to the correct recipe. Ideally, the cake should turn out to be even, without a slide at the top, without voids inside. Another advantage of the biscuit is that it is quite low in calories, since it does not use fat - butter or margarine. In addition, a large biscuit is light in weight, so even from a small amount of products you will get a voluminous cake for the whole family. How to cook a sponge cake for a cake in a few minutes at home, read below.

We will do it quickly, without separating the proteins, which greatly simplifies the process. However, the result is a fluffy and light cake. It is suitable for layering with cream of condensed milk and butter, whipped cream or sour cream, depending on the recipe. This recipe is very easy and quick to make. Cooking time - 25 minutes.

Ingredients:

1. Large eggs - 6 pieces;
2. Fine sugar - a full glass;
3. White flour - 1 cup;
4. Baking powder - 1 sachet (can be replaced with 0.5 teaspoon of soda + vinegar for extinguishing).

Cooking process:

1. Cool the eggs, break into a tall container, without separating the whites - we will beat all together.
2. Start whipping at the lowest speed, increasing it very slowly. If there are 5 speeds in your mixer, then 1-2 minutes at each speed will be enough. You should get a foam that is not stable, but retains a trace from the work of the beaters.
3. Sift the flour and spoon it into the egg mass, whisking constantly. At this stage, it is not necessary to knead the dough by hand, you can use a mixer.
4. Add sugar or powdered sugar in the same way, and at the very end of kneading - soda with vinegar. If you use a special baking powder, do not use vinegar - you do not need to extinguish it.
5. Cover the form with parchment and lightly oil it.
6. Preheat the oven to 180 degrees for about 10 minutes.
7. Pour the dough into the mold, smooth the surface with a spatula, place the mold in the oven to bake the cake.
8. The sponge cake is baked quickly - an average of 25-40 minutes, depending on the oven. Checking if it is done is very simple: take a long wooden skewer and stick it right into the center of the cake. If it remains dry with no sticky dough, the cake is completely ready.
9. Do not rush to pull it out of the oven - let it cool for 10 minutes with the oven turned off.
10. Then remove, let cool completely in the form, carefully invert onto a wire rack and remove the paper.
11. Ideally, the biscuit cake should be allowed to “rest” for at least 4-5 hours. But if there is no time, you can quickly start assembling the cake at home.

Biscuit in a multicooker

A slow cooker is a modern assistant to any housewife. With its help, you can cook many delicious and healthy dishes with minimal time at home. The biscuit in this miracle oven turns out to be special - very even, lush, airy. It is ideal for creating a mastic cake, decorating with cream or icing. Cooking time: 20 minutes + 50 minutes for baking in a slow cooker.

Ingredients:

1. 4-5 eggs depending on size;
2. Flour - a glass with a slide;
3. Sugar - 190 grams;
4. Vanilla or other flavoring as desired.

Cooking process:

1. Before you bake the cake, do the preparation. Remove the eggs from the refrigerator - in this recipe they should be at room temperature. If you forgot to do this, dip the raw eggs in warm water for 2 minutes. Mix flour with vanilla and sift through the finest sieve twice so that the mixture is enriched with oxygen and becomes lush. Wipe the multicooker bowl dry and grease with a piece of butter. Additionally, you can lightly crush it with flour.
2. Break the eggs into a bowl and beat for 10 minutes in total - at first the speed should be low, and at the end - maximum.
3. Add sugar, pouring it into the mixture in a thin stream.
4. As soon as all the sugar is poured out, start introducing the flour and vanilla into the mixture just a little and do not turn off the mixer.
5. Carefully pour the dough into the bowl of the multicooker and let stand to even out.
6. Close the lid and turn on the "Baking" program in the multicooker. In different models of multicookers, the process of baking a biscuit can take from 25 to 60 minutes, so you need to check its readiness with a stick, especially if you are baking a biscuit in this way for the first time. Do not open the lid for the first half hour.
7. As soon as the biscuit is baked, open the lid of the multicooker and let it cool, and only then take out the cake by turning the bowl over onto a dish.

Custard biscuit

A biscuit that will never fall off can be made according to the recipe in a water bath. It is also called custard. Its advantage is that it turns out to be very porous, with large air voids inside, and therefore very lush and light. Ideal for beginners who have not yet gotten their hands on baking sponge cake for a cake at home. Cooking time - 35 minutes + 25 minutes for baking.

Ingredients:

1. Powdered sugar - 150 grams;
2. 4 eggs;
3. Salt - one pinch;
4. Corn or potato starch - 60 grams;
5. Flour - 60 grams;
6. Vanilla - 1-2 grams.

Cooking process:

1. Prepare the form. This recipe is designed for a small cake, so a mold with a diameter of about 20–22 centimeters will suffice. Cover the bottom with paper, rub with oil and sprinkle with a little flour.
2. Separate the proteins, beat until peaks appear - stable, non-falling curls on the foam. Add some salt for a light beat.
3. Rub the yolks in a separate bowl with powder.
4. It is necessary to combine both masses: add a spoonful of the yolk mass to the protein foam and lift the dough from the bottom up, gently mixing.
5. Put the pan with the dough on steam, start whisking with a whisk. The mass should become a temperature of no more than 50 degrees. Continuing to beat, achieve a smooth, shiny mass. Heating time - no more than 10 minutes.
6. Then remove the bowl and put it in cold water. Beat the dough until the mass is completely cooled.
7. Pour into prepared pan and bake for at least half an hour. After 20 minutes of baking, you can open the oven and check the readiness of the cake.
8. After that, turn off the oven, open the door and let the biscuit cool in it. Then we turn it over on a plate or board, remove the parchment and collect the cake according to the recipe. Use a light cream that holds its shape - cream, butter, protein or store-bought vegetable cream, and for decoration - icing, cream, sprinkles or jam.

It is not difficult to prepare a delicious, lush and tall biscuit. Biscuit will be an excellent basis for pies, cakes, various pastries. A simple and quick cooking recipe will delight all housewives. The biscuit cannot be spoiled, the recipe is tested and reliable.

Ingredients:

Flour - 2 cups

egg - 3 pcs

sugar - 1 cup

vanilla sugar - 1 sachet (optional)

milk - 3 tbsp.

baking powder - 1 tsp or 1/2 tsp soda (slaked)

butter - 15 gr (for greasing the mold)

Cooking:

To prepare a biscuit, it is necessary to break eggs into a high container, add sugar, beat the contents with a mixer into a fluffy mass.

Gradually add the sifted flour, stirring. Add baking powder or soda slaked with vinegar or lemon juice. Mix. Pour in milk, add vanilla sugar if desired. Mix the dough well until a homogeneous mass, the consistency of thick sour cream.

Grease a baking dish (diameter no more than 22-23 cm) with butter. Fill with prepared dough and place in an oven preheated to 180 C. Bake until golden brown 25-30 minutes. If necessary, check with a toothpick or wooden stick. It also bakes well and is very tasty.

Cool the finished biscuit. Remove from the mold, cut lengthwise if necessary, etc. Optionally, you can add poppy seeds, raisins, nuts, candied fruits to the dough.

Bon appetit!

Few people refuse to treat themselves to a delicious biscuit roll or cake. It gives the confectionery lightness and tenderness. Many housewives dream of learning how to cook it in such a way that it is impossible to “tear off the ears” from their biscuit. Today, there are many recipes and interpretations of this base for cakes and rolls. But how to cook a homemade biscuit so that it turns out airy and tasty? Below are the most successful recipes used by chefs in all corners of the earth. But in the beginning, you can learn about the history of the appearance of the biscuit.

History of the dish

Not everyone knows that the biscuit has existed for several centuries. Unfortunately, no one managed to trace the threads leading to its creator. But still, something about the appearance of this masterpiece became known. To begin with, it is worth noting that some culinary specialists disagree on whether this dish is French or Italian. But in both languages, the word "biscuit" is translated as "twice baked."

The earliest mention of this culinary creation is found in the 15th century. English sailors made entries in the ship's logs, and this dish is found in them. Before going on a long journey, the cook stocked up on dried biscuits. Sailors called them "sea crackers", or "ship biscuit". Those recipes were missing. Without it, the product could be stored longer without being affected by mold even in damp conditions. At the same time, the dish remained completely edible until the very end. Such a biscuit had the ability to quickly saturate, while its volume was small. Because, by the way, it was popular with land travelers.

Recipe becomes world famous

The regular biscuit was very tasty. That is why, when gourmets accidentally tasted this product, they realized that the dish needed to be put to better use. Very quickly, it migrated to the royal kitchens of Queen Victoria and became a noble dish. Now the biscuit has changed a little. It was no longer dried, but served freshly baked, layer by layer and smeared with jam. Gradually, the dough for the biscuit began to be prepared not only in the royal palace. The recipe became available to the people, after which the dish became world famous. The British were very fond of these sweets, so in the 17th century the recipe crossed the English Channel with them and took root in France. Nowadays, this amazing dish can be found in all countries of our Earth, and each culinary specialist has added his own idea for making a biscuit. Here are some recipes that skillful housewives love the most. Among them are quick biscuits, with sour cream, from eggs.

Classic recipe

This option is the basis of all biscuits. It is the most common and in composition more than others close to the original version. It was from him that culinary specialists repelled, making their own interpretation of this sweetness. An ordinary biscuit consists of eggs, flour (if desired, you can replace half with starch) and sugar. The result is tasty and airy - something that all hostesses strive for.

It is important to keep proportions. The calculation is done as follows: 1 egg + 1 tbsp. l. with a slide of a mixture of flour and starch + 1 tbsp. l. with a pile of sugar. It would be better if it is possible to use

The process of cooking according to the classic recipe

Another necessary condition is good (so that when the bowl is tilted they do not fall out) and separately the yolks. In addition, it is important to be sensitive to the connection of these two parts. To do this, the proteins are divided into two parts, into one of them you need to gradually introduce the yolks and flour, then carefully add the second part of the proteins. In this case, you should refrain from using a mixer. This process is done with a spoon or spatula. The dough is kneaded calmly, scrolling it from the bottom up. You can watch the program of Yulia Vysotskaya, which showed in detail and clearly how to introduce proteins. The biscuit dough should acquire a thick consistency - with the right approach, it will be tender and airy.

Having put the mass for the first time, you do not need to open it, because due to a sharp decrease in temperature, the dough will not turn out airy. Only after 15 minutes is the biscuit mass checked for readiness. To do this, you need a match or a wooden skewer, which must be dry after piercing. Now this cake is ready to be smeared with any cream, chocolate, jam or jelly.

Easy and quick biscuit recipe

Many hostesses often do not have enough time to work in the kitchen for a long time. At the same time, I want to please my household with various goodies. Therefore, in the kitchen notebook there must be quick biscuits, which are not only prepared very quickly, but are also suitable for lubrication with any cream. This recipe has only four ingredients. This:

• egg - 4 pcs.;
• flour - 1 cup;
• sugar sand - 1 glass;
• vanillin - ½ tsp

As in the classic recipe, the yolks and whites are carefully separated. Since these are quick biscuits, the proteins are mixed with a mixer at minimum speed. Sugar and vanilla are poured here in a trickle, slowly. The mixer continues to run. After the white mass stops falling out of the bowl when it is tilted, the yolks are added to the dough with a spoon. As soon as the components are connected, turn off the mixer, add flour to the container, immediately mixing it with a spoon (from bottom to top). It is not recommended to mix the dough for a long time, because this will eliminate all the bubbles and the biscuit will not be airy.

We prepare a mold (diameter about 20 cm). To do this, it is processed with oil and “powdered” with flour. Pour the finished mass into this container. The oven must be already preheated (190 0 С). These quick biscuits take about half an hour to cook. But at the same time, do not open the oven door for the first 20 minutes. Readiness is checked by light pressing. The biscuit should “spring”, and the notch from the finger should recover.

Biscuit with sour cream

Sour cream recipe differs from others in greater moisture content. For many, this option is suitable. The classic recipe is dry, and if a cake is made from it, it needs additional impregnation, and the sponge cake with sour cream is already “wet”. For cooking you will need:

• eggs - 3 pcs.;
• drain. oil - 100 g;
• flour - 200 g;
• sugar - 300 g;
• sour cream - 125 ml;
• soda - a pinch.

The process of making sour cream biscuit

Softened butter with sugar is placed in a bowl. Beat with a mixer, but you can use a fork until a white, fluffy consistency. Sour cream and eggs are added to the prepared mass. Also put flour with soda here. All ingredients are well mixed. The dough is poured into a mold (approximately 22 cm in diameter). At the bottom and sides of the container there should be oil sprinkled with flour. The oven should already be preheated to 190 0. Keep the dough for about an hour. Sometimes the biscuit may be ready a little earlier. To check, a wooden toothpick is taken.

egg biscuit

This recipe is very easy to make and always turns out great. The main thing is to follow the instructions, and the "finicky" dough will grow into a fluffy biscuit, which will not require you to spend your nerves. This egg biscuit is prepared in the following proportions:

• sugar - 150 g;
• flour - 150 g;
• eggs - 6 pcs.;
• drain. oil (for greasing the mold)

For cooking, you need a deep container. Eggs are placed in it with sugar and stirred. Next, the mixture is whipped with a mixer. The future dough should triple in size, so it will take a long time to beat. Flour is poured into the mass a little bit and mixed with a spatula. In this case, the oven must be heated to 180 0 C, and the form has already been greased and sprinkled with flour. The dough is poured into a container and left for about half an hour in the oven. It is very important to hold on and do not open into the oven during baking. To cool the biscuit, you can put it on a towel. If it is wrapped with a clean cloth after cooling, it will last for several days. You can decorate a biscuit with any cream or chocolate.