Small biscuit cake. Biscuit cake at home - is it so difficult
The best base for a cake is a simple 4 egg sponge cake that does not contain any baking powder, no soda, or any other additives).
I make such a biscuit very often, cutting the cakes and soaking them with cream, syrups, or adding candied fruits and nuts to the dough.
Simple biscuit recipe:
- Chicken egg - 4 pcs.
- Flour - 120 g.
- Sugar - 120 g.
How to bake
1. Set the oven to preheat to 200 C.
2. Separate the proteins from the yolks.
3. Let's start whipping the yolks: add 2/3 of sugar, beat until a fluffy white mass that will be stretchy. The grains of sugar should melt and not be felt "to the touch".
4. Beat the whites into a fluffy foam (when turning the container with whipped whites, they should be whipped so well that they do not spill out of the bowl). Only then add the remaining sugar and continue to beat until a shiny mass.
On a note! When whipping egg whites for biscuit and other airy doughs, it is important not to overdo it with whipping - you should get a dense mass, but air bubbles with sufficiently dense walls that will not burst in the oven after expansion.
5. Add the sifted flour to the yolks with sugar, mix gently.
6. Add whipped proteins to the dough, mixing the dough as gently as possible, trying not to lose air.
7. Lubricate the form with butter and sprinkle with flour.
8. Put the dough into a mold and send it to the oven.
9. During baking, do not open the oven, in order to avoid falling off the biscuit. After 20 minutes, check the readiness with a wooden stick (piercing in the center of the biscuit), if it is dry - a simple biscuit is ready!
Do not remove the finished biscuit from the oven immediately, let it stand for 10 minutes in the switched off (but still hot) oven to avoid falling off.
Turn the cake over onto a wire rack so that it releases moisture evenly as it cools. A little secret: it is better to turn the biscuit upside down, in this case both the top and the bottom of the biscuit will become even.
A well-cooled sponge cake should be infused for 8-12 hours before being used as cake layers.
Based on biscuit dough, you can make a delicious Turtle cake. Try this simple recipe, practice making a biscuit.
Answers to frequently asked questions
Dear readers and guests of my blog!
Thank you so much for your feedback and the questions you send me in response to recipes.
I will try to answer the most frequently asked ones:
How to beat the yolks with sugar into a white cream? What if the grains are still felt?
To speed up whipping, you can place the container with the yolk mass in a bowl of warm water.
And the sugar will melt faster, and the whipping will also go at a completely different speed.
What to do if it is not possible to correctly introduce proteins into the dough? Airiness is lost if you mix and achieve uniformity of the dough.
Do not worry about the loss of airiness of the dough after adding proteins. In any case, she will be lost, the most important thing is that she is not completely lost.
Help advice! Biscuit in the form of "fits" unevenly: in the middle it rises in a slide, but does not rise along the edges. I read on the Internet that you do not need to lubricate the form, then the cake will rise evenly. Is it so?
I recommend greasing and flouring the mold: in this case, the cake rises in a slide, but when you take it out of the oven, the biscuit settles a little and you need to turn it upside down onto the wire rack - you get a flat surface.
But if you do not grease the side walls of the form, the biscuit will also rise in a hill, and after cooling, the middle will fall a little and the biscuit will become even. You can only remove it from the mold after carefully cutting with a knife in a circle.
I hope that the recipe for a simple biscuit for a cake will help you out many times before the holidays and in everyday life!
Another version of a quick biscuit from the master in the Tasty Stories TV program.
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Biscuit dough is the classic and most common version of cake layers and other desserts that we are used to using. In fact, there is nothing difficult in preparing a biscuit, and any cook can make it on their own at home with a minimum of effort.
Classic biscuit dough
This biscuit dough is suitable for almost any kind of cakes.
What you need:
- chicken eggs - 4 pcs.;
- sugar - 150 g;
- flour - 100 g;
- vanilla sugar - 1 teaspoon.
First of all, we prepare all the necessary ingredients. We take a form of small size and a diameter of 20 centimeters, grease it with oil and cover the bottom with parchment paper. The flour needs to be sifted a couple of times so that there are no extra impurities in it. The whites are separated from the yolks. Be very careful while doing this.
Mix the yolks in a separate bowl with 75 g of sugar and vanilla. Rub them with a whisk until they increase noticeably in volume. Beat the whites with a mixer at low speed until a peak forms. After that, we begin to gradually pour the remaining sugar into it, while the mixer does not turn off.
Add 1/3 of the whipped protein to the yolks, mix gently with a spoon and pour flour into it. Mix well again, add the remaining proteins and knead the dough. Do not overdo it in time, otherwise the air bubbles will disappear and the biscuit will not rise. Pour the dough into the form, level and bake for half an hour. Temperature 180 gr.
In a slow cooker
And again, the owners of multicookers can rejoice, because they are able to make biscuit dough using the miracle of technical thought. Multi-glasses are indicated as a measure of weight in the list of ingredients.
What you need:
- flour - 1 cup;
- chicken eggs - 4 pcs.;
- drain. oil - 20 g;
- sugar - 1 cup;
- vanilla sugar - 1 teaspoon.
Separate the yolks and beat the latter until peaks form. Add the yolks and both sugars one by one and continue to beat with a mixer. Gently add flour to the mixture, mix with a spoon or spatula.
After that, grease the multicooker bowl with a piece of oil and carefully pour the dough into it, leveling the surface. Biscuit cakes are cooked in the "Baking" mode for about an hour. The result is a fluffy base that can be used to create any dessert.
Biscuit for 4 eggs in the oven
To make the 4 Egg Biscuit Cake, you will need the following ingredients:
- flour - 1 cup;
- sugar - 1 cup;
- rast. oil - 1 tbsp. spoon;
- chicken eggs - 4 pcs.
All eggs are broken into a bowl at once, and sugar is poured out. An important point: the surface of the dishes and any objects in contact with the dough must be dry. The appearance of even a drop of moisture in the biscuit is not acceptable, otherwise it will not rise.
Beat the mixture until the sugar is completely dissolved, and at the same time pour a little flour there. Knead the dough carefully. We cover the parchment in a baking dish, greased with oil, pour the dough into it and put it in the oven for 40 minutes.
On sour cream for cake
What you need:
- flour - 2 cups;
- sour cream - 1 cup;
- chicken eggs - 5 pcs.;
- sugar - 1 cup;
- drain. oil - 20 g;
- soda - ½ teaspoon.
The yolks are separated from the proteins and mixed with sugar. After that, sour cream is added to them. The mixture is thoroughly mixed. Pour into the resulting mass of flour. Separately, beat the whites to stable peaks and combine them back with the yolk component.
In a greased form, bake a biscuit for about 45 minutes at a given temperature of 180 gr. The finished dessert can be divided into several identical cakes and used to make a cake with any filling.
Boiled brew
Boiled choux pastry is one of the non-standard options for making biscuits. Be sure to try it with the following step-by-step recipe!
What you need:
- chicken eggs - 4 pcs.;
- sugar - 1 cup;
- flour - 1 cup;
- baking powder - 1 teaspoon;
- rast. oil - 3 tbsp. spoons;
- boiling water.
First of all, we set the oven to warm up to 180 gr., Since the preparation of the dough will not take much time. The form is covered with parchment. Flour is mixed together with baking powder. Eggs are beaten with sugar until white foam appears.
Flour and baking powder are sifted through a fine sieve into an egg-sugar mass. Beat the dough, pour vegetable oil and 3 tablespoons of boiling water. Beat again, then transfer the dough to the form. Wrap it in a circle with a cold towel, and on top with foil. This is necessary so that the biscuit rises evenly in all places. Cook for 40 minutes, periodically checking the cake with a toothpick.
Biscuit cakes in a hurry in 5 minutes
A biscuit in 5 minutes will turn out even with a kitchen amateur. This recipe is so simple that it is almost impossible to mess it up.
What you need:
- chicken eggs - 3 pcs.;
- drain. oil - 50 g;
- sugar - ½ cup;
- flour - ¾ cup;
- baking powder - 1 teaspoon;
- cocoa - 2 tbsp. spoons;
- vanilla sugar - 2 teaspoons.
Eggs are beaten together with sugar. At the same time, you need to melt a piece of butter in the microwave or on the stove. Add vanilla, cocoa powder, melted butter and baking powder to the mixture. At the end put the sifted flour.
We take a special glass that can be used in the microwave and put it right in the middle of the bowl with biscuit dough, having previously filled it with water. This will help the cake bake more evenly.
We put the microwave oven on the most powerful mode and send the workpiece there for 5 minutes, after that we keep it on heating for another couple of minutes. The finished biscuit can be smeared with honey or chocolate.
How to make on kefir?
Kefir biscuit is a simple and tasty version of homemade cakes that can be served with a festive table or a regular tea party.
What you need:
- chicken eggs - 3 pcs.;
- drain. oil - 100 g;
- flour - 2 cups;
- kefir - 1 glass;
- sugar - 1 cup;
- vanilla sugar - 1 teaspoon;
- salt - 1 pinch.
Beat eggs, melted butter and sugar in a bowl until smooth. Then add flour mixed with baking powder, a pinch of salt and vanilla sugar. Beat the mixture again with a mixer at medium speed. Pour kefir last, mix with a wooden spatula. The result should be a dough that resembles in consistency the one used to make pancakes.
Do not forget to preheat the oven to 200 degrees. The form is greased with oil, covered with parchment paper and the dough is poured into it. We make sure that it is evenly distributed over the surface. We bake for 40 minutes and at the same time constantly check the readiness with a skewer or a toothpick.
No added eggs
Need to urgently cook biscuit cakes, but there are no eggs at home? Do not despair! After all, you can use the recipe, where you can not add them.
What you need:
- flour - 200 g;
- sugar - 200 g;
- baking powder - 1 teaspoon;
- rast. oil - 100 ml;
- lim. juice - 2 tbsp. spoons.
We heat up first of all to 180 gr. oven, and cover the bottom of the form with parchment paper. Mix flour, sugar and baking powder in one bowl, oil, lemon juice and 200 milliliters of warm boiled water in another.
Carefully pour the liquid component into the dry and mix thoroughly.
As soon as the mass becomes homogeneous, immediately pour it into a mold and set to bake for half an hour.
A delicious biscuit without eggs is ready!
Chocolate sponge cake dough
What you need:
- chicken eggs - 6 pcs.;
- flour - 100 g;
- sugar - 100 g;
- baking powder - 1 teaspoon;
- cocoa - 2 tbsp. spoons;
- vanilla sugar - 1 teaspoon;
- drain. oil - 20 g.
Separate the yolks and beat them together with sugar. Please note that the fresher the eggs, the tastier the biscuit will be. When the mixture turns white, add flour and vanilla sugar to the bowl. Mix gently with a spoon or spatula.
What you need:
- chicken eggs - 2 pcs.;
- drain. oil - 50 g;
- flour - 1 cup;
- honey - 2 tbsp. spoons;
- sugar - 5 tbsp. spoons;
- baking powder - 1 teaspoon;
- salt - 1 pinch;
- fat sour cream - 0.5 kg;
- boiled condensed milk - 1 can;
- milk chocolate - 50 g;
- walnuts.
We mix melted butter, a tablespoon of sugar, honey and eggs in a bowl, after which we send it to boil in a water bath, stirring constantly. When the mixture visually increases in volume, the dishes are removed from the stove. Add flour and start kneading the dough. When the mass becomes plastic, divide it into 6 equal parts.
To prepare the cream, beat the sour cream and the remaining sugar at medium speed. We heat the oven to 180 gr. and alternately bake the cakes for 10 minutes. They should be very thin, so when rolling out the dough, we visually control the size. Each new cake is smeared with cream, and the third and sixth in a row are additionally boiled condensed milk. The sides of the cake are smeared with the rest. We decorate the resulting dessert on top with grated chocolate and walnuts.
Creams for biscuit cakes: options
As a rule, a cake without cream is no longer a cake. In this matter, only your imagination and taste preferences can limit you.
With the help of creams, you can not only make a layer for cakes, but also decorate the dessert itself.
Below you can find a list of the most popular supplements.
- Butter cream. Its preparation will not be difficult. You will need heavy cream (33.35%) and a mixer. We beat the product at the highest speed, after which we fill it with a confectionery syringe.
- Protein cream. It is also very easy to prepare. You need a couple of egg whites and sugar. With a mixer at medium speed, the eggs are beaten until peaks form and after that they can be used directly for the layer of the cake.
- Custard. If you are afraid to take raw proteins, then you can try this option. In addition to sugar, a teaspoon of lemon juice and a little water are added. The mixture is cooked over medium heat. We determine the degree of readiness by picking up the cream in a teaspoon. The thicker the stream, the better.
- Sour cream. This cream is tastier than creamy and not so high-calorie. However, for its preparation it is necessary to use sour cream, where the fat content is at least 30%. The recipe is simple to disgrace - just beat the product at a high mixer speed. Experienced confectioners advise using the cream immediately after preparation.
- Butter cream. This option is used more for decoration than for use. Just take fatty butter, a couple of eggs, milk or condensed milk and powdered sugar, beat the resulting mixture with a mixer until a thick homogeneous mass is obtained.
Biscuit is a universal pastry for confectioners. Almost no cake can do without a biscuit, cakes and rolls are made from biscuit, they are used as the basis for any confectionery.
Lush, like a cloud, and quite dense, with butter and cream, with nuts and carrots - they are very different, but they are united by the technology of preparation. Whatever the biscuit dough, for it you just need to beat the eggs (or separately the whites and yolks) and add the rest of the ingredients as carefully as possible. It is due to the air added during whipping that your biscuit will rise in the oven.
When baking a biscuit, two processes occur simultaneously. Firstly, the air in the dough heats up and, accordingly, expands, it causes the dough in the oven to rise, that is, to increase in volume. Secondly, if there is enough heat (at a baking temperature of 180-200C), the walls of the growing pores are baked. Thus, to get the right biscuit, you need to beat the eggs well, adding as much air as possible, mix the dough, trying not to lose the added air, and then bake it properly at a sufficiently high temperature.
Before carefully studying the technology of Irina Chadeeva, we suggest watching the video recipe of professional confectioner Oleg Ilyin!
What do we bake from?
FLOUR
Biscuits are baked thanks to the starch gelatinization process - when heated in a wet dough, it changes its structure, becoming thicker and more viscous. Therefore, it is the presence of starch that is important for a biscuit, and, accordingly, it can be baked from almost any flour - rice, wheat, corn, buckwheat (any flour contains starch). If you replace part of the wheat flour with starch, the biscuit will be more durable and crumbly. You can bake a biscuit without flour at all, only on starch. But in nut flour (ground nuts) there is no starch, and therefore biscuits with nut flour are less durable and easily settle. Nevertheless, confectioners often make biscuits with nuts - it turns out very tasty!
EGGS
Without which, in principle, it is impossible to bake a biscuit - so it is without eggs. It is the eggs that give it both splendor (when beating) and strength (when baking). A well-beaten egg mass is the key to success when working with a biscuit.
SUGAR
For a biscuit, take ordinary sugar, preferably with small crystals. They dissolve faster, respectively, and the eggs beat better with them.
Basic biscuit recipe
There are many options for a biscuit, but it’s worth starting with the simplest recipe, which, however, is no worse than the most complex ones. Remember the proportion:
4 eggs
120 g sugar
120 g flour
and no baking powder!
How to make a biscuit:
1. First, measure out all the ingredients. Sift flour (as well as starch, if using) - it is saturated with air and then it is better mixed in the dough. Separate the eggs into whites and yolks (remember that cold eggs separate best into whites and yolks), while using a large bowl for whites and a medium-sized bowl for yolks.
Please note that the forms and baking sheets for biscuits must be prepared in advance, and the oven should also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to the mold (on a baking sheet) and baked without wasting time. Biscuit dough settles quickly, and the finished products from the settled dough are low and sticky.
2. Pour half the sugar into the yolks and beat with a mixer at maximum speed into a thick, almost white mass.
3. Wash and dry the whisks and beat the whites at maximum speed until the mass is white and thick. Mixer attachments should leave a clear, non-blurring mark. Only now add the remaining sugar and beat further until the mass becomes snow-white and shiny.
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4. Add the yolks to the whites and mix very gently with a spoon so that the mass becomes homogeneous, light yellow in color.
How to mix correctly? Take a spoon and lower it sideways into the middle of the bowl. Swipe the convex part of the spoon along the bottom (towards you), then up the wall of the bowl, continue moving over the dough and again lower the spoon into the middle. The spoon will describe a circle. Repeat this movement while turning the bowl with your other hand. Thus, all types of biscuit (and other whipped) dough are quickly and gently mixed. This method is called the "folding method".
5. Add flour and other dry ingredients. Stir again by folding. Do not mix too long, as the dough may become too dense.
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As soon as the lumps of flour have disappeared, stop. Pour the dough into a mold, smooth the surface and place in the oven.
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What to add?
Butter is often added to the biscuit. To do this, it is melted, cooled and poured as carefully as possible. Even a small amount of butter makes the crumb more tasty and moist, biscuits with butter do not stale longer.
How to prepare a form?
There are several ways to prepare the molds and bake the biscuit. Each has its own advantages and disadvantages. Sometimes it doesn't matter what form you bake in, and sometimes it matters.
Method number 1
Brush the inside of the pan with softened butter (the melted butter will run off and not evenly coat). Pour a spoonful of flour and, shaking the form, distribute the flour first along the sides of the form, and then along the bottom. Tap the mold well to pour out the excess flour.
With this method, the biscuit does not stick to the bottom and walls of the mold at all. After baking for 5–10 minutes, the biscuit cools down and slightly decreases in size, while a small gap appears between the mold wall and the biscuit, and a small slide remains on the biscuit. Turn the biscuit over onto a wire rack, it will easily come out, while the slide will be at the bottom, and the top will be completely even.
DISADVANTAGE: when using this method, the biscuit is slightly lower.
Method number 2
Do not grease the mold, but cover the bottom with baking paper.
When baking, the biscuit will stick to the walls, but when you take out the mold, it will also settle. Since the walls cannot settle (they are stuck), the “hill” will settle, thus, when cooling, the surface of the biscuit will become even. The biscuit is taken out of the mold only when it has completely cooled down. To do this, very carefully run a knife along the walls, separating the biscuit, and remove the mold. The baking paper is removed before using the biscuit.
DISADVANTAGE: in order to separate the biscuit from the walls, skill and accuracy are needed; Do not use silicone molds.
Method number 3
Do not grease the mold and do not put baking paper on the bottom.
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This method is suitable for the lightest and most delicate biscuits, which settle down when cooled under their own weight. These are biscuits with a small amount of flour and starch, as well as protein biscuits. Usually they are recommended to be cooled upside down - for this, immediately after baking, the form is turned over and placed on bowls so that the biscuit does not touch them. In this position, the bottom and sides of the biscuit are glued to the form, it does not fall out, but it does not settle under its own weight either. Please note that in this case it is important to choose the right size of the form so that the biscuit does not turn out above the edges and can be turned over.
DISADVANTAGE: sometimes it is difficult to separate the biscuit from the form; silicone molds are not suitable for such baking.
Bakery
Always preheat the oven to 180–200°C in advance. It is desirable to bake biscuits on the middle level of the oven, you can use convection. Try not to open the oven during the first 15 minutes of baking so as not to cool the air. You can check the readiness of the biscuit 25-30 minutes after the start of cooking. Ready biscuit - always with a uniform slide, golden brown. Pierce it in several places (closer to the middle) with a toothpick, there should be no sticky dough on it. You can also press with your palm, the finished biscuit is elastic and durable.
IMPORTANT!
So that the biscuit does not get wet during impregnation, is strong and elastic, it is advisable to let it lie down for several hours. For cakes, I usually bake a biscuit in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if the air is dry in the kitchen, you can remove the biscuit into a bag after complete cooling.
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How to cut a biscuit?
One four-egg biscuit, baked in a 20 cm diameter pan, can usually be cut into three cakes. To keep the cuts even and the cakes the same thickness, use a few simple tricks.
Lay the biscuit upside down - it is very flat and your cake on top will be flat too. It is convenient to use a sheet of baking paper, a flat plate or a wire rack as a substrate, the main thing is that you can easily turn the cake along with the base. Prepare a knife - it is highly desirable that it be sharp, with a blade that is longer than the diameter of the biscuit. A bread knife with a wavy blade is very suitable.
Use a knife to mark cut lines about 1 cm deep around the circumference of the biscuit.
Insert the knife into the cut and cut, carefully turning the biscuit and pressing the knife against the bottom cake, it should go exactly along the marked line.
Problems?
- Too thin dough - the whites or yolks were not beaten well, the dough was stirred for too long;
- The biscuit does not rise well - the dough was stirred for a long time, the eggs were not beaten well, the oven is too cold;
- The biscuit sagged heavily after baking - the dough was badly baked, there was little flour or starch;
- Biscuit donkey in the oven - oven too hot;
- Biscuit crumbles a lot - too much starch.
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 not only cook very quickly, but are also suitable for greasing 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. Put sugar in it and stir. 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.
Biscuit cake is considered to be the most popular in the baking section. It is worth noting that it will definitely not be a culinary masterpiece, but its taste will be on top, and given that it is not difficult to prepare, then everything can be forgiven.
Moreover, you can buy ready-made biscuit cakes, this will significantly save time and simplify the cooking process.
If you want to do everything yourself, then you should know how to make a delicious biscuit cake at home. Do not panic, because this is a fairly simple process, it takes little time.
Cooking a classic biscuit for a cake
The biscuit turns out to be very magnificent, it will give your cake a special tenderness.
Ingredients:
- egg 6 pcs.
- sugar 190 g.
- flour 240 g.
- baking powder 2 tsp
- vanilla.
Cooking method:
1. First we separate the yolks from the proteins.
2. Lightly salt the squirrels, then beat with a whisk at low speeds.
3. As a result, there should be a mass as in the photo.
4. We take half the volume of sugar, fall asleep and beat further.
5. Continue the process until the foam begins to pull along with the whisk.
6. Now we do the same with the yolks: add the sugar that remains and beat. The mixture should lighten and increase in volume.
7. Should be approximately as shown in the photo.
8. We move the mass with yolks into a bowl, then add the proteins in small portions and mix immediately.
9. Now you need to sift the flour, then add the baking powder. Sift again, but already in the egg mass. We do it slowly.
11. Add refined oil to the baking dish, lightly sprinkle with flour. You can use baking paper instead.
12. Put the dough into the mold as a whole. If you have enough time and energy, then you can immediately divide it into cakes and bake them separately. We will cook in one go, divide into layers when ready.
13. We heat the oven to a temperature of 180 degrees and send the biscuit for 35 minutes. With a wooden stick, you can check the readiness: it should be dry.
14. Turn off the oven, open and leave the biscuit there for a while. Now it can be carefully removed and placed in the refrigerator for a short time, be sure to cover with cling film.
15. Take a large and sharp knife and divide our dessert into cakes. They must be very fluffy.
Video recipe:
Bon appetit!!!
Cooking chocolate biscuit
Ingredients:
- egg 6 pcs.
- flour 6 tbsp
- vanilla.
- cocoa 3 tbsp
- baking powder 1 tsp
- sugar 6 tbsp
- salt on the tip of a knife.
Cooking process:
1. We will start preparing the biscuit in the same way as in the previous recipe. First of all, we need to separate the whites from the yolks and beat well separately.
2. Add sugar in equal amounts to the whites and yolks, beat them again.
3. Mix the whites with the yolks, beat the mixture with a mixer.
4. Sift the flour and add to the total mass.
5. When a small part of the flour remains, add 2 tbsp to it. cocoa and then sift.
6. Take a wooden spatula and mix the whole mass until smooth.
7. The result should be a dark brown dough, the volume of which will become smaller.
8. Melt in any convenient way 1 tbsp. butter and mix with a little dough. After that, add to the total mass, then mix thoroughly.
9. Do not add oil to the total mass, in which case you will have to mix the dough much longer. Thanks to the oil, we should get a creamy biscuit.
10. We move the dough into the mold and put it in the oven. Set the temperature to 180 degrees. The biscuit will cook for about half an hour, after 20 minutes check the readiness with a wooden stick.
11. The prepared biscuit should cool at room temperature.
You are probably wondering what will happen if you cook a biscuit without baking powder? In fact, the taste is almost the same, only the height of the biscuit and its porosity will change. Decide for yourself which dough suits you best. It all depends on the specific situation.
This is what a biscuit looks like with baking powder.
It has not been used here.
If you need lush cakes, then by itself you need to add baking powder.
It is not required for a dense test.
Delicate cake strawberry cake based on curd mousse
The first step is to make a classic biscuit, the recipe of which we told you at the beginning of the article.
Cut off a thin layer from the top.
We place it in a mold and fill it with sweet syrup. To prepare syrup, mix 100 ml. water and 50 g sugar.
Cake Ingredients:
- strawberry yogurt 1 tbsp.
- cottage cheese 200 g
- gelatin.
- powdered sugar 1p.
- strawberry jelly 1p.
- fresh strawberries 0.3 kg.
1. Mix yogurt with cottage cheese, add powdered sugar. Using a mixer, mix the mass until smooth.
2. Pour gelatin with water and wait until it swells.
3.Now you need to heat it up strongly, do not bring it to a boil. After we mix the curd mass with it and mix thoroughly with a mixer.
4. Pour the mixture on top of the biscuit and put in the refrigerator for 60 minutes.
5. My strawberries and cut them into thin plates.
6. Fill the strawberry jelly layer. How to dilute it, you can read on the package.
7. Put a new layer of strawberries on top and pour jelly again.
8. Send to the refrigerator. As soon as the mass hardens, you can take a sample from the cake!
Bon Appetit everyone!
Cake with condensed milk at home
This is a good dessert, both on a weekday and at any feast.
Ingredients:
- egg 3 pcs.
- sugar 150 g.
- flour 150 g.
- butter 250 g. For cream.
- boiled condensed milk 0.5 cans.
- chocolate 1 bar.
- peanut.
- jam.
1. Break all the eggs, beat with a mixer at low speed. Add sugar and start stirring faster. After 5 minutes, a light foam should form.
2. Slowly add flour and mix thoroughly.
3. Fill the form with dough and put in the oven for 25 minutes at a temperature of 160 degrees.
4. Our biscuit is ready. Let it cool for a while, then divide it into 2 cakes.
5. Each cake must be soaked with jam. We breed a few tablespoons. jam in a small amount of water and smear the biscuit.
7. Evenly coat one cake with chocolate cream, glue both cakes together, coat the top with cream again.
8. Roast the peanuts a little and chop them with a knife.
9. Rub chocolate and mix with peanuts.
10. We decorate the top of the cake with chocolate-nut powder.
Our cake with condensed milk is ready! Let it stand in the refrigerator for a while so that the cream thickens. Divide the cake into pieces and serve. Bon appetit!
Homemade biscuit cake
1. Again we return to the beginning of the article and make a classic biscuit. We cut it into 2 cakes.
2. Now you need to make butter cream, which will require butter and condensed milk. We mix both components with a mixer, add vanillin.
3. Soak the bottom one cake with jam. Anyone will do, take your pick.
4. We smear a layer of cream on top.
5. We put the second cake on top, we also coat its top.
6. Now we cover all parts of the biscuit with cream, sprinkle with crushed sweet breadcrumbs.
7. With the help of biscuit cookies, we decorate the cake.
8. Sprinkle the top with grated chocolate and our dessert is ready.
Video recipe:
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