Cakes from yolks. Sand cake on yolks
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.
- 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.
- 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.
- At this time, the oven is heated to 200 degrees.
- 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.
- 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.
- 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.
- 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.
- 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:
| Products | Squirrels | Fats | Carbohydrates | kcal | Cellulose |
| Chicken egg yolks | 17,3 | 31,2 | 0,5 | 353 | 0 |
| Sugar | 0 | 0 | 99,9 | 409 | 0 |
| Wheat flour | 13,7 | 1,87 | 60,37 | 339 | 2,7 |
| Starch | 0,1 | 0 | 78,2 | 313 | 1,4 |
| Baking powder for the dough | 0,2 | 0 | 19,6 | 76,1 | 0 |
| Dessert curd | 4,9 | 5,4 | 15,4 | 130 | 0,1 |
| Condensed milk | 7 | 8,5 | 56 | 30 | 3 |
Egg yolk cake, nutritional value:
| A portion | Squirrels | Fats | Carbohydrates | kcal | Cellulose |
| Total raw product 442 g | 36,7 | 38,6 | 231,3 | 1246,4 | 3,12 |
| For 100 g of cake with a total weight of 400 g | 9,2 | 9,7 | 57,8 | 311,6 | 0,8 |
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.
Many housewives are familiar with the situation when either whites or egg yolks remain unclaimed during the cooking process. If, for example, you cook meringue, then you will have at least four yolks left in the refrigerator. A hand does not rise to throw them away, but you can dispose of them!
One of these recipes is a biscuit on yolks. Its peculiarity is that a large amount of yolks is needed for baking. But, firstly, these are just the same, unclaimed yolks, and secondly, your generosity will pay off handsomely: the biscuit turns out to be tender and crumbly, of a beautiful yellow color. Another advantage of such a biscuit is that it tolerates freezing remarkably. This allows you to accumulate blank cakes in the freezer in order to one day build a larger culinary product from them.
Ingredients
- egg yolks 6-7 pieces
- granulated sugar 100 g
- premium wheat flour 100 g
- potato starch 1 tbsp. spoon
- baking powder for dough 1 teaspoon
- vanilla sugar 1 teaspoon
How to cook a biscuit on yolks
More about biscuit on yolks
A biscuit from such a number of products, if desired, can be cut into two cakes, or you can make a simple cream for the top or pour over it with icing. One of the easiest options is to beat 100 g of sour cream and 50 g of sugar.
The hostesses came up with one trick: they began to freeze the biscuit cakes. To do this, completely cooled cake must be tightly wrapped with cling film and put in the freezer. Such a frozen biscuit will be stored for up to three months, and if necessary, it will simply need to be thawed at room temperature. Thus, with an excess of yolks, bake on the cake and freeze, and then assemble a large “full” cake.
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 form. 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!
We love protein cakes very much and bake almost always for the holidays. Many people run into this business. And so I bake from 20 eggs. The yolks remain ... 8 yolks go to the cream "A la cake Prague" - it is very suitable for protein dough and meringues because of the taste of creme brulee, and 12 yolks remain. Where? I found these recipes on the Internet and was satisfied and even very pleased - the taste is amazing ... I use it in protein cakes as the bottom part or as an independent cake. When at the Forum I was looking for information that interested me about the use of yolks, I was glad that our grandmothers do not own a computer in general, especially those who are good housewives, otherwise they would have fainted ... and some would, I don’t know how they would have reacted, cursed would. I myself am horrified - some ladies throw away the yolks - they pour 20 yolks each ... I want to give advice, if you don’t want to make a biscuit, then you can use the yolks in yeast dough, because it is known that yeast does not like proteins and it is better to use yolks in it . Can be frozen and used as needed...
The first version of the biscuit
So for this recipe you will need:
300 grams of flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
170 grams of butter or creamy margarine at room temperature (I put margarine in the biscuit)
265 grams of sugar
6 yolks (about 110 grams)
240 ml of milk (fat content does not matter)
1 sachet of vanilla sugar (weighing about 8 grams)
Cooking:
First, preheat the oven to 180 degrees C. Prepare a baking dish with a diameter of 24 cm. Grease the form with oil and sprinkle with flour or cover with baking paper. I baked in a sliding ring, lubricating it with oil and overlaying it with baking paper.
Sugar can be ground in a blender so that there are no large grains.
Butter or margarine at room temperature grind a little with a mixer.
Pour sugar, vanilla sugar into butter or margarine and beat with a mixer until a white fluffy mass.Add the yolks to the creamy sugar mass and grind until smooth with a mixer -
After that, in a separate bowl, I have a measuring cup, sift the flour, baking powder and salt. Measure milk.
And on low speed, add flour mixture in three additions and milk in two additions, beginning and ending with flour. That is flour, milk, flour, milk, flour. and mix it all with a mixer until the dough is homogeneous.Pour the prepared dough into the prepared form, scroll the form along the axis so that the dough spreads well in the form and there is no bump in it, then the biscuit after baking will also be more uniform. If you poured the dough into a ring and put it on a baking sheet, then smooth the dough with a spatula or spoon, since you can’t twist the shape here. Place the biscuit in a preheated oven to bake at a temperature of 180 ° C for about 50-60 minutes (look at your oven, you may have less, or you may need more time. Check the readiness of the biscuit with a wooden skewer, inserted into the center of the biscuit comes out dry. The finished biscuit will spring with a slight pressure on the center.
First, let the finished biscuit cool in the mold for 10 minutes. Then prepare the grate, then grease the grate with oil so that the biscuit does not stick to it. Remove the ring, put a wire rack on top of the biscuit and turn it over, removing the baking paper from it, allowing the biscuit to cool completely.
The biscuit is about 5 cm high.Well, that's all, bake to your health.
Second option
Dough: beat 6 yolks with 100 g sugar + 2 pack. Vaniline + 200 gr. sour cream + 250 gr. flour + 1 pack of ripper. Bake at 180 approx. 20-30 min. (in a form with a diameter of 24). Cut the biscuit into 2 cakes and grease coffee with condensed milk + oil, then 2 cakes. Coat with cream and sprinkle with fried peanuts. The taste is super.
The third option is CHOCOLATE BISCUIT ON YOLKS AND KEFIR
An airy biscuit, and you won’t think that it is on yolks.
For him we need:
6 yolks
1 glass of kefir or milk + lemon juice
1 cup of sugar
4 tbsp cocoa powder
1 tsp soda
Vanillin
Flour - 2 cups
Sift flour. Preheat the oven to 200 degrees. Beat the yolks with sugar. Dissolve soda in kefir, pour into yolks. Whisk. Add cocoa and flour. Shake thoroughly. The dough should be thick. Pour it into a mold and bake for exactly 25 minutes. Don't overdo it!
Biscuit can be cut into two cakes and soaked with any cream.
The fourth option "" BISCUITS ON YOLKS ""
Ingredients for Yolk Biscuit:
Recipe "Biscuit on yolks":
Now ready to use for the cake. By the way, out of so many yolks, a biscuit can be cut into only two cakes. So if you are going to cook a large cake, then it is better to use 9 or 12 yolks and proportionally increase the rest of the ingredients (respectively, such a biscuit can be cut into 3 or 4 cakes).
Since I was not going to make a cake now, I just had to use the remaining yolks, I wrapped the biscuit in cling film and put it in the freezer.
I will still cook desserts from proteins, and from yolks I will again make such a biscuit and freeze it. And when it will be necessary to make a cake from pieces of biscuit with cream, I will defrost these biscuits and cut them into pieces, thereby greatly saving cooking time.
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