Cream to keep the shape for the biscuit. What is the best cream for biscuits? Creamy mass with colorful jelly

Cake cream. Cake cream is a thick creamy whipped mass used for decorating cakes and pastries, as well as for soaking cakes. Such creams boast a different consistency and very original flavors. And they differ in the list of ingredients and in the method of preparation.

One of the lightest and most gentle is butter cream is an ideal filler for various cakes. And as a layer, such a cream is suitable exclusively for biscuits. Good for filling cakes, confectionery tubes and baskets and custard obtained during the brewing of some ingredients. Protein cream, which is whites whipped with sugar, will be an excellent filling for any sweet pastries, in addition, such a cream has proven itself well in the creation of various decorative elements. But for a layer of cakes, it is not suitable - this is prevented by its too lush and airy texture.

And most popular cream butter cream is considered for the cake. It perfectly holds its shape and does not spread at all, which allows it to be used to decorate all kinds of confectionery- as a rule, all the flowers and other figures appearing on them are made of butter cream. Such a cream is prepared on the basis of unsalted butter, while it is important to ensure that it does not have any foreign tastes or suspicious odors.

Cream recipes exist great amount. good cream should always be quite thick, smooth and sweet. And so that it turns out just like that, it does not hurt to know some culinary tricks.

Sugar in the preparation of creams for cakes is quite acceptable to replace with powdered sugar - it is added to creams to give them more exquisite taste. But if the recipe says powdered sugar, then you should not replace it with sugar.

The ideal oil for making creams is natural butter, the fat content of which is at least 72%. Since the butter is almost always whipped, it must be removed from the refrigerator in advance and allowed to soften a little. naturally lying down at room temperature. It is unacceptable to warm up, let alone melt it before whipping!

If the cream is prepared on the basis of cream, then their fat content should not be lower than 33% - if it is lower, then the cream simply will not whip into lush foam. And the cocoa powder used to make the cream must always be sugar-free, in addition, to obtain best result it is recommended to sift.

No one in the world knows all the recipes for cakes. And this is not surprising, because the cream for them can be made from the most different products: from butter, cream, sour cream, condensed milk, chocolate, proteins, cottage cheese, berries, nuts. And if there are relatively few basic options for cake dough, the fillings for cakes are so diverse that not a single confectioner is able to learn their recipes. Moreover, many housewives make their own adjustments to the dish to make it even more tasty and unusual.

Cooking features

The process of preparing the filling for the cake depends entirely on the chosen recipe. Obviously, custard is made differently than protein or cottage cheese. For this reason, there are no general options and principles for preparing sweet cream for all. However, every confectioner needs to know some points related to the choice and preparation of the filling for the cake.

• Very often, the choice of filling depends on what kind of cake the base of the cake is made of. For sponge cake Fine suitable creamy cream, for shortbread - creamy sour cream, for puff - oily. Honey cakes usually soaked in sour cream.
• The choice of filling also depends on the type of cake. Protein cream is used if there is only a base cake and it is not planned to cover it with another cake. The custard will become good choice for a layered cake.
• If the cream is made under the mastic, it should be thick, but not so much that it is difficult to apply it to the cakes. The main thing is that it does not spread. Most often, fillings for mastic are made on the basis of butter.
• Whatever recipe for making the filling for the cake you choose, you need to take fresh products for it, especially since in most cases they are not cooked.
• Chicken eggs that you plan to add to the cream must be washed thoroughly so that they do not pose a health hazard. After all, pathogenic microorganisms can be on the surface of the shell, and they can get into the dish if the shell is carelessly broken.
• Most often, toppings for cakes are whipped with a mixer. A blender is also suitable, but it will be difficult to achieve the desired result with a whisk.

Knowing general principles choosing the filling for the cake and the ingredients for it, you can safely get to work, guided by the instructions that accompany a specific recipe.

Custard

• butter - 0.2 kg;
• wheat flour - 100 g;
• egg yolks - 6 pcs.;
• milk - 1.2 l;
• sugar - 250 g.

Cooking method:

• Wash the eggs thoroughly and separate the yolks from the whites. Proteins for custard not needed, they can be used for another dish. In particular, they can be used to make a meringue cake or a protein filling for another cake.
• Add sugar to the yolks and beat. At this stage, you can use a whisk or even a fork.
• Pour in the sifted flour, stir until there are no lumps left.
• Pour in the milk in a thin stream, whisking constantly.
• Place the container with the future cream on slow fire and, stirring, bring to a boil. Taking care not to boil, continue cooking until the cream thickens.
• Let the cream cool down room temperature.
• Spoonful, each time whisking with a mixer, add softened butter to the cream.

After the cream is applied to the cakes, the cake must be removed in the refrigerator so that the filling freezes. This version of the cream is the most common. Based this recipe chocolate custard is also prepared. His recipe will differ in that two or three tablespoons of flour are replaced by a similar amount of cocoa powder.

Sour cream filling

• sour cream - 0.2 l;
• butter - 0.2 kg;
• sugar - 150 g.

Cooking method:

• Remove the butter from the refrigerator in advance so that it becomes soft at the time of preparation of the filling for the cake.
• Grind sugar in a coffee grinder to a powder state.
• Mix butter with sour cream, add powdered sugar.
• Beat the cream with a mixer.

Cocoa powder can be added to sour cream or berry syrup. In this case, it will acquire a different color and flavor. Adding to sour cream filling similar ingredients, keep in mind that it absorbs well, so the cakes will also acquire the appropriate shade. After applying sour cream, the cake must be refrigerated for at least an hour.

curd filling

• cottage cheese - 0.25 kg;
• sugar - 150 g;
• heavy cream (for whipping) - 100 ml;
• boiled water - 100 ml;
• gelatin - 20 g;
• nuclei walnuts(optional) - 20-40 g;
• lemon zest - 3 g;
• vanillin - a pinch.

Cooking method:

• Rub the cottage cheese through a sieve.
• Grind sugar to a powder state. You can do this with a coffee grinder.
• If you decide to use nuts, crush them into pieces and lightly fry in a dry frying pan.
• IN curd mass add nuts, powdered sugar, vanilla and lemon peel, beat with a mixer.
• Separately, whip the cream, combine with the curd mass.
• Dilute gelatin with water, pour into curd cream, beat it all together. If desired, at this stage, you can add any berries to your taste in the filling. large berries, such as strawberries, it is recommended to cut into medium-sized pieces before adding to the cream.

The cream must be chilled before use, otherwise it will be too runny. However, it is not worth cooling it to the end until it is applied to the cake. Otherwise, the filling may acquire a jelly-like consistency, which will make it difficult to use for its intended purpose. This is not to say that cottage cheese cream is ideal for a layer of cakes, it is better to use it as a top layer.

Butter cream

• heavy cream (for whipping) - 0.25 l;
• gelatin - 10 g;
• powdered sugar - 100 g;
• vanilla sugar- 5 g;
• water (boiled, room temperature) - 100 ml.

Cooking method:

• Pour gelatin with cool water. When it swells, put on low heat and, stirring, wait until the gelatin has completely cooled. Cool to room temperature.
• Whip the cream with a whisk or a mixer.
• While continuing to beat, add the powdered sugar one teaspoon at a time. When finished, add vanilla sugar.
• In small portions, whisking vigorously, add dissolved gelatin to the cream.

Let the cream cool slightly to thicken slightly. After applying the creamy filling, the cake should be removed for several hours in the cold. Delicate and airy cream filling both children and adults like it. You can decorate a cake covered with it fresh berries, chocolate pieces.

Condensed milk cake filling

• condensed milk (in cans) - 0.5 l;
• butter - 0.4 kg;
• walnut kernels - 50 g.

Cooking method:

• Banks with condensed milk, without opening them, put on the bottom of a large saucepan and fill with water. The water level should be significantly higher than the cans.
• Put the pot with jars on the fire, bring the water in it to a boil. Boil for 2-2.5 hours. Be sure to keep an eye on the water level: if it boils away, the jars may explode.
• Remove jars from water and cool.
• Crush and toast the nuts in a dry frying pan.
• Soften the butter. It will become soft on its own if you take it out of the refrigerator in advance.
• Open the jars, put them out boiled condensed milk. Add oil and nuts. Beat with a mixer until the cream acquires a uniform consistency and uniform color.

Cream can also be made from ready boiled condensed milk. The above recipe was created when there was no boiled condensed milk on sale, but today it has become quite simple to prepare the filling for a condensed milk cake.

Butter cream

• butter - 0.25 kg;
• sugar - 0.25 kg;
• milk - 60 ml;
• chicken egg - 2 pcs.

Cooking method:

• Remove butter from refrigerator to soften.
• Wash your eggs. Break them into a bowl.
• Pour sugar and grind eggs with it.
• Pour in warm milk, beat the mixture with a whisk.
• Put the mixture on water bath and heat until it thickens enough.
• Beat the cream by combining the egg mass with softened butter.

chocolate filling

• dark chocolate - 0.45 kg;
• fat cream - 0.5 l;
• butter - 50 g.

Cooking method:

• Break the chocolate into pieces, put in a small saucepan with a thick bottom or in a bowl if you plan to make cream in a water bath.
• Melt the chocolate.
• Pour in cold cream, stir.
• Cool to room temperature.
• Whip the cream mixed with chocolate with a whisk or mixer. Last option it is preferable as it allows you to get a thicker and more delicate cream.
• Add softened butter, beat again. Cool down.

Chocolate cream can be used both for soaking cakes and for decorating a cake.

Protein cream

• egg whites - 4 pcs.;
• water - 120 ml;
• sugar - 0.25 kg;
• salt - a pinch.

Cooking method:

• Pour sugar with water and put on the stove. Cook on low heat thick syrup. Its readiness can be checked by dropping it on a saucer: if the drop has not spread over the surface, then the syrup is ready and can be removed from the heat.
• Crack the cold eggs, separating the whites from the yolks. Add a pinch of salt and beat the whites into a thick foam.
• Pour in a thin stream into protein mass warm syrup, all the while continuing to whip the cream with a mixer.

Gentle protein cream good to use as the top layer of a cake. Eggs for him can be taken only fresh. Be sure to wash them before use to avoid contracting a serious infectious disease. If you want to make the cream more dense, you can add gelatin to it during cooking, after diluting it in not in large numbers water. In this case, the filling is suitable for making the Bird's Milk cake.

Creamy cheese filling

• cream cheese - 0.25 kg;
• vanilla sugar - 10 g;
• cognac - 10 ml;
• orange peel - 20 g;
• lemon zest - 20 g;
• powdered sugar - 20 g.

Cooking method:

• Lemon and orange peel mix with vanilla sugar and powdered sugar. If desired, the zest can be grated from fresh citrus fruits.
• Beat the cheese, putting it in a small but rather high container.
• Pour cognac to the cheese, pour in a sweet aromatic mixture. Beat until a homogeneous mass is obtained.

This aromatic filling Suitable for making not only ordinary cakes, but also cheesecakes. If desired, chopped nuts or chocolate chips can be added to the cream.

banana filling

• butter - 0.2 kg;
• condensed milk - 0.25 l;
• bananas - 0.5 kg.

Cooking method:

• Beat soft butter with a mixer.
• While continuing to beat, gradually add the condensed milk.
• Peel bananas. Grind them separately with a blender or mash with a fork.
• Combine banana puree with milk and butter. Beat thoroughly with a mixer.

If the cream seemed too liquid, you can pour a little semolina into it and beat again. The cream is very fragrant, has a pleasant shade. Cake stuffed with banana cream can be decorated with slices of fresh bananas, but this should be done immediately before serving the dessert to the table.

To give the filling additional shades of taste and aroma, coffee, jam or jam can be added to it, citric acid, orange peel, cinnamon and other ingredients.

Fillings intended for cakes can be used with the same success for filling cakes. Some of the creams can be served as independent dish, decomposed into creamers. In particular, this can be done if you did not calculate and prepared too much stuffing.

Experienced hostess cooks delicious cakes absolutely from any products that are in the house. Sometimes she doesn't even use exact recipe, but improvises "in the course of the play." A novice cook is trying to bake her first cake, strictly following the instructions and weighing the ingredients to the milligram. And what a shame it is when the conceived cake does not work out. Today we will talk about a biscuit cake, or rather a cream for it. It is from the last more depends on the taste and beauty of the cake on the cut.

Types of creams for biscuit cake

You can layer a biscuit with absolutely any cream. It should be taken into account that:

• if the cream is liquid (classic custard), then the biscuit cake will turn out wet;
• if the cream is denser (classic oily), then the cake will turn out to be rather dry.

It is best to use custard for a biscuit cake and add butter or regular butter to it, but first soak the biscuit with some kind of syrup. In all creams, you can add powdered nuts, berries from jam, lemon zest or candied fruits cut into small cubes.

Creams for biscuit cake based on butter

For cream, you need to take only the most good quality. In no case should you use the so-called "spread" - a mixture of creamy and vegetable oil. With such a product, the cream simply will not work.

Classic white cream

• 300 g butter, softened until very soft thick sour cream.
• Place the butter in a mixer bowl and beat until fluffy.
• After the butter turns white, add 250 g of condensed milk to it. pour milk in small portions and keep whisking the cream.

Cream based on boiled condensed milk

• Place a sealed can of condensed milk in a saucepan and fill it with water. Bring water to a boil and cook condensed milk for 4-5 hours.
• When the jar of condensed milk has cooled, open it.
• Beat with a mixer 300 g of soft butter.
• Whipped fluffy oil put the boiled condensed milk and beat the cream until it increases in volume.

It is very good to add powdered walnuts to this cream. They will need half a standard glass.

Coffee cream

• Cook up a classic white cream. Oil take 50 g more.
• At the very end, with the last portion of condensed milk, pour 80 ml of very strong sweet coffee into the mixer bowl. Mix cream until smooth.

Creams for biscuit cake based on milk - custard

Custards for biscuits suggest the presence in them a large number butter. In this case, softened butter is introduced into the cream only after the latter has completely cooled. If you do not adhere to this strict rule, then the butter in the cream will melt, and the cream will turn out to be very liquid. Creams based on milk are well flavored with vanilla sugar or lemon essence.

Cream with milk and yolks

• 2 raw egg yolks rub with 1.5 cups of sugar.
• 2 tbsp. l. flour mixed with 2 tbsp. l. Sahara. Pour dry ingredients over half a glass of cold milk. Mix well.
• Bring 1.5 cups of milk almost to a boil and add the yolks with sugar and a mixture of flour with sugar and milk into it. When introducing the cream, stir vigorously with a whisk so that it does not burn.
• When the cream thickens a lot, remove it from the heat.
• Let the cream cool down. So that it does not form on the cream hard crust, cover it cling film and press it with your hand so that it lies directly on the cream.
• After the cream becomes cold, beat it with soft butter (200 g).

Cream based on semi-finished product

A wonderful biscuit cream is obtained from custard, which is sold dry in any store.

• Cook the cream, strictly following the instructions on the pack.
• Cool the cream under cling film.
• Enter 200 g into it soft butter and beat well with a mixer.

French cream Charlotte for biscuit cake

This cream is quite laborious to manufacture, but with it, even from a ready-made store-bought biscuit, you can make an amazing cake. Do not forget to just soak the biscuit with sweet syrup with the addition of a tablespoon of cognac or liquor. How to prepare french cream:

• Heat 0.5 cups of milk and put 6 tbsp. l. sugar and bag vanilla sugar. Bring sweet milk to a boil.
• Beat 6 yolks with a quarter cup of cold milk.
• Pour the yolks whipped with milk into a deep ladle and pour hot sweet milk into it. Mix the mass very quickly with a whisk and put the ladle on a very small fire.
• Constantly stir the cream with a whisk and do not let it boil. As soon as the cream thickens strongly and air bubbles begin to form in it, remove the ladle from the heat.
• Let the cream cool down and only then add 300 g of softened butter and 3 tbsp. l. cocoa powder. Whip the cream with a mixer.

The biscuit goes very well with the usual sour cream (100 g of thick sour cream is whipped with 100 g of sugar). If there were no cream products in the house, then the biscuit can be spread with any thick jam. Apricot or peach is best suited for these purposes.

They are the basis of many amazing desserts. But far from the most important. Taste finished cake directly determined by the cream used and various fillers.

We offer cream recipes for biscuit cakes and as a result, options for desserts that are completely different in taste.

Delicious cream for ready-made biscuit cakes

Ingredients:

• whipping cream with a high percentage of fat content - 650 g;
• oranges;
• any jam or jam.

Cooking

To prepare such a cream, we need cream that whips well and turns into a lush foam. We will beat them without adding granulated sugar.

We cut the marshmallow into circles, moistening the blade of the knife each time cold water. Oranges are peeled and also chopped into rings.

We coat each cake initially with any jam or jam, lay out a layer of marshmallow circles, coat with whipped cream on top, now a layer orange mugs and more cream. We cover with a second cake and in the same way repeat all the steps a second time. Then cover with the third cake and decorate the top of the cake to your liking.

Custard recipe for soaking biscuit cakes

Ingredients:

• milk - 520 ml;
• granulated sugar - 210 g;
• wheat flour - 65 g;
• chicken eggs- 4 things.;
• vanilla sugar - 15 g.

Cooking

Whisk the eggs with granulated sugar to pomp. Then we pour wheat flour and mix with a whisk until the flour lumps are completely dissolved. Then pour in the milk, pour in the vanilla sugar, mix and determine the dishes with the mass on the fire. We warm the contents, stirring constantly, until thickened, but do not let the cream boil.

When ready, the cream is completely cooled and used for its intended purpose, smearing them with biscuit cakes to get a cake.

How to make cream for biscuit cakes from butter and boiled condensed milk?

Ingredients:

• butter - 190 g;
• boiled condensed milk - 380 g;
• vanilla sugar - 15 g;
• cognac or Madeira - 90 ml.

Cooking

We take the butter out of the refrigerator in advance and let it soften well at room temperature. Then mix it with vanilla sugar, boiled condensed milk, add cognac or Madeira and beat everything well with a mixer or blender. Cream for biscuit cakes is ready. It can be supplemented when assembling the cake with pieces fresh fruit, dried fruits or nuts.

Sour cream for biscuit cakes with condensed milk

Ingredients:

• sour cream with a fat content of more than 25% - 520 g;
• condensed milk - 420 g;
• butter - 120 g.

Cooking

In a suitable container, mix condensed milk with butter, determine by medium fire, heat, stirring, to a boil and boil for about seven minutes. Then let the mass cool completely, add sour cream whipped to a splendor and mix until a homogeneous cream is obtained. If desired, vanilla or vanilla sugar can be added to it, and also supplemented with pieces of fruit or berries when forming the cake.

Many famous confectioners world say that the taste of the cake depends entirely on its impregnation: the more cream is put on each cake, the richer the dessert turns out. Biscuits are easy to prepare, but it is very important to soak them well so that the result does not turn out dry. For this there are various recipes biscuit cream with which the dessert acquires perfect taste. For most housewives, this topic is very relevant. If you are one of these women, then you will be interested in the recipes below.

Cream for biscuit cake can be prepared on the basis of a variety of products -

• chocolate,
• butter,
• sour cream
• condensed milk,
• bananas,
• nuts.

We offer you only the most delicious recipes! The cream is a bulk mass. It is prepared by whipping protein, eggs, butter, cream, sour cream, sugar, etc. In addition, stabilizers and fillers must be added to it - gelatin, nuts, fruits.

Creams are used to decorate and layer cakes. The easiest option for decorating pastries is to apply the cream on the surface of the knife and gently spread over the surface. You can give the mass a variety of patterns using a culinary bag and different nozzles. If you don’t have such a bag at hand, use baking paper, from which make a cone-shaped tube. Cut the end of the tube at a right angle or with cloves. This will allow you to get different drawings. Remember that the cream component is perishable products, so you can store it from 3 to 40 hours (in the refrigerator).

Cream cake recipe

Ingredients:

• — lemon juice
• - 1 teaspoon
• - egg white
• - 2 things
• - water - 30 ml
• - powdered sugar - 5 tbsp. spoons

Cooking:

1. Pour water into the ladle, pour in the powder, stir, boil over medium heat. Readiness check as follows: take a little syrup of a teaspoon and see how it drains from it. If it is a thick stream, then the syrup is ready, and if it is a thin “thread”, then it is not yet.

2. Chilled egg whites beat, gradually introduce them into the hot mass with regular whipping. 3. Beat the mixture for another 3 minutes until ready.

Butter cream for biscuit cake

Required products:

• - gelatin - a teaspoon
• - cream - one glass
• - powdered sugar - 1 tbsp.
• - vanilla sugar
• - crushed pineapple - 4 tbsp. spoons

Cooking:

1. Pour gelatin with water, leave to swell. Dissolve it over low heat or a water bath with regular stirring, cool.

2. Whip the cream, carefully add the powdered sugar, put the vanilla sugar. At the same time, continue to interrupt with a mixer. Cool, use immediately after preparation. For cooking, use only chilled cream with a fat content of 33-35%. You can cook it with eggs, various berries and fruit additives, gelatin and without it. You can also put honey, alcohol, nuts, cocoa, coffee, etc.

Sour cream for biscuit cake

This is very delicious option and, unlike creamy, less high-calorie. For the dish, use only fresh, fat sour cream. Refrigerate it before whipping so that the consistency is better whipped. You can also add butter or gelatin. It is stored no more than two hours in the refrigerator and 72 hours in the product.

Ingredients:

• - vanilla
• - powdered sugar
• - dining l.
• — fat sour cream- one glass

How to cook:

1. Cool sour cream, beat, adding powder and a small amount of vanilla.

2. Pour in cocoa, gently stir with a whisk.

3. ready mix do not store for a long time.

This option is one of the easiest and fastest. And most importantly - it turns out in 100% of cases. It's almost impossible to screw it up! By the way, if you didn’t have the very first ingredient at hand, you can replace it with butter and milk.

You will need: - cream - 155 g - dark chocolate - 155 g

How to cook:

1. We warm up the dairy products, without boiling, turn off the fire.

2. Dilute a piece of chocolate in a hot liquid. The mass becomes thick rather quickly. You can grease the top with it, while the sponge cake layers, and then hide it in the refrigerator for impregnation. Baking lovers will appreciate the cake with cherries and marzipan.

Option with condensed milk.

Required products: - butter, condensed milk - 200 g each - vanilla sugar - one sachet - liquor - 3 tablespoons

Cooking steps: 1. Heat the fat to room temperature, beat with a mixer. 2. Gradually pour in the condensed milk. 3. Pour in some liquor.

The best cream for biscuit cake

Required products:

• - liquor - 155 ml
• - prunes - 200 g
• - cream - 500 ml
• - sugar - 3 tbsp.

How to cook:

1. 1. For the best delicious toppings, soak the prunes in the evening. Do not forget to remove the bones from it first. Chop dried fruit with kitchen scissors or a knife.
2. 2. Pour the resulting mixture with liquor, refrigerate.
3. 3. Kill the swollen fruits along with alcohol in a blender. The mass does not have to be homogeneous, it is quite acceptable that it contains pieces of prunes.
4. 4. In a separate clean bowl, stir the cream with a mixer.
5. 5. The very last stage awaits you - assembling the cake. Put the first cake on the dish, grease it with the filling, apply a third of the whipped cream on top. Put the second cake, grease with prunes and whipped mass. Repeat the same operations for the third layer.
6. 6. Level the surface with a knife, decorate with fruits and candied fruits, sprinkle with grated chocolate.
7. 7. Ready baked goods put in the refrigerator for a couple of hours. Do also apple marshmallow drying method.

Delicious cream for biscuit cake

Ingredients:

• – creamy milk product– 255 g
• - vanillin - 2 pinches
• - granulated sugar
• - cottage cheese - 420 g

Cooking:

1. Mash the cottage cheese with a fork, pour in the creamy liquid, stir with a whisk.
2. Add granulated sugar, vanillin, knead, grease the cakes.
3. You will also like banana cream For cream cake. It is prepared on the basis of any of the presented types of fillings. You just need to choose ripe banana, cut it into cubes or chop, and then add it as one of the components.

In conclusion, we would like to give you some tips for preparing a delicious biscuit.

1. The first condition is correct proportion products. To bake a medium-sized product, you need to take 5 chicken eggs, ¾ cup of sifted flour, 200 g of granulated sugar, 0.25 tbsp. starch, a pinch of salt. If desired, you can put cardamom, turmeric, vanilla, etc. into the dough. 2.
2. All foods must be at the same temperature.
3. The baking dish must be cold.
4. Divide the eggs into yolks and whites. Beat the first with sugar, and the second with salt.
5. Add the rest of the products to the sugar-yolk mass, gently knead the dough. At the same time, you need to knead it in one direction. This will allow him to become airy.
6. Pour in the protein liquid.
7. Preheat the oven ahead of time. If the dough has to “wait in the wings” for at least a few minutes, then its splendor will decrease several times.
8. The mold must be greased in advance or lined parchment paper. Do not use flour, semolina, nuts or crackers for this purpose!
9. The product can be baked from 10 to 40 minutes.

During the first half of the time, it is strictly forbidden to open the door oven because your biscuit may turn into a cake!