A simple and cheap sponge cake recipe. Biscuit cake at home - is it that difficult? Biscuit in a multicooker

Lush, light, porous and very tasty. All these epithets can be awarded to a biscuit if it is baked according to the right 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 has a small weight, so even from a small amount 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 end result is lush 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 in the same way powdered sugar, 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 it, you can cook many delicious and healthy meals with minimal time spent 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 - they should be in this recipe room temperature. If you forgot to do this, omit raw eggs for 2 minutes in warm water. 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 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 got their hands on baking biscuit cake for 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 for Not a big cake, so a shape 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 connect both masses: in protein foam add a spoonful of the yolk mass 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 light cream, which holds its shape - creamy, oily, protein or store-bought vegetable cream, and for decoration - icing, cream, sprinkles or jam.

If you have ever tried to bake a classic biscuit, then you probably know that this is a terribly moody pastry. It is necessary to separate the proteins from the yolks, then beat everything separately, combine, mix ... The slightest mistake and you get a “rubber” cake, it will fall or not rise at all. It is very disappointing when so much effort and products have been spent in vain.

Down with the classic biscuit! Today I will cook a sponge cake, a very tasty and simple recipe, without separating the proteins from the yolks. Do not be afraid, you will succeed the first time! This is the easiest biscuit ever to make.

Everything is very simple and clear. Beat eggs, then add sugar, beat again, add flour and baking powder. And that's it! You can bake! And so that there are no difficulties, I have collected all the main rules, subtleties and little tricks - so that you and I always get delicious biscuits!

Biscuit Cake Products

Eggs

Chicken eggs that are used to make a "lazy" biscuit should be fresh and at room temperature. It is very important. They will beat a little longer than cold eggs. But the dough will immediately turn out at room temperature, which means that when we send it to the oven, it will warm up faster and immediately begin to bake, and the cake itself will cook evenly.

I don't separate whites from yolks. Beat the eggs until foamy, then gradually add sugar and beat for another 5-6 minutes. It turns out a delicate egg mixture, airy and fluffy - ideal for baking a quick biscuit!

Flour

The flour must be premium, and it must be sifted to enrich it with oxygen - for this the dough will be airy, and the cake rises better. I mix the flour with the baking powder and sift directly into the bowl with the egg mixture. I introduce it very carefully and gently. I move in a circle from top to bottom, mixing with a spatula (without a mixer!) So as not to precipitate the foam. As soon as the lumps disappear, the mixing must be stopped, the dough is ready.

Baking powder

According to this recipe, I prepare a biscuit with baking powder. Soda is not suitable because there is no acid in the dough. The task of the baking powder is to maintain porosity and raise the dough a little more in the oven.

What form to take for baking?

The detachable form is best suited. The cake comes out of it very easily. If you don’t have a special form, take heat-resistant dishes with thin walls and a side 5 centimeters high. The dough will rise in volume, so it should fill no more than 2/3 of the volume. Silicone and glass will not work.

I use a springform pan with a diameter of 26 cm - it turns out a sponge cake 5 cm high, from which it is easy to assemble a large cake! If you want, you can take a 25 or 24 cm mold without changing the number of ingredients - but then the baking time will have to be increased by about 10 minutes (be guided by your oven).

But don't use a mold that's too small, as there's a lot of dough and it won't have room to rise. You can’t just divide the ingredients in half; for forms of a smaller diameter, you need to completely recalculate all proportions.

The recipe for the perfect biscuit: what else to consider

Don't Reduce Ingredients

To quick biscuit turned out to be high and did not fall off, you need to measure the flour correctly and granulated sugar. For good result feel free to beat 6 eggs and add all the products strictly according to the list. If there is no scale, you can measure with a glass, volume 200 ml: sugar 170 g \u003d 1 incomplete glass, flour 190 g \u003d 1 glass + 2 tablespoons.

Bake immediately in a preheated oven

The oven must be preheated in advance so that the biscuit immediately begins to cook. In a cold oven, the dough will fall off before it warms up. For the same reason, you can not hesitate: as soon as the dough is ready, it must immediately be sent to bake. The form should stand at the middle level of the oven, without blowing mode. DO NOT slam the door and DO NOT hit the mold hard.

"Forget" the biscuit while it's baking.

Under no circumstances open the oven for the first 30 minutes while the cake is baking, otherwise all the splendor will go away with the heat. Bake at a temperature of 175-180 degrees. Then carefully (!) check the readiness of the cake without removing it from the oven - a standard check with a toothpick. If it's dry, it's ready. If the toothpick is sticky and damp, close the door quietly and continue baking until done.

Let the crust rest

After baking, I let the cake rest in the form for 15 minutes. After that, I take it off and patiently wait for the biscuit to cool completely. Fresh bakery does not cut well, so it is best to collect the cake on the second day. By this time, the cakes will finally “strengthen”, they will be much easier to cut, they do not crumple and keep their shape better, they do not sag even under heavy cream.

Ingredients

• chicken eggs 6 pcs.
• sugar 170 g
• wheat flour 190 g
• baking powder 1.5 tsp

Ingredients for impregnation and interlayer

• 21% sour cream 400 ml
• gelatin 1.5 tsp
• milk 50 ml
• powdered sugar 4 tbsp. l.
• canned peaches 150 g
• syrup 100 ml

Butter cream ingredients

• 33% cream 200 ml
• powdered sugar 2 tbsp. l.
• fruit, candy, meringue, marshmallow for decoration

Yield: 26cm mold

How to make a delicious and easy biscuit cake

1. 
   Before I start kneading the dough, I always turn on the oven to heat up to 180 degrees. Since the biscuit recipe is quick, you need it to be warm at the time the dough is ready. I immediately prepare a detachable form, so that later I do not waste time on this. I line the bottom with parchment, and then I grease the bottom and sides with oil (just a little, since the biscuit does not like excess fat). And I dust with flour for easy removal so that the cake does not stick.
2. 
   I take the largest and deepest bowl in which it will be convenient to beat the dough with a mixer. I drive eggs into it - large, whole, at room temperature. I remind you that the yolks do not need to be separated, but we have the simplest biscuit recipe, without separate whipping of the proteins and other difficulties.
3. 
   I beat the eggs with a mixer. First at low speed for 1-2 minutes. Then increase the speed and beat for another 5 minutes. The result is very lush mass, it becomes more airy, increases in size by 3 times.
4. 
   Then you need to gradually introduce sugar. Without stopping whisking, I pour it in a thin stream. I work with a mixer at high speed for about 5-6 minutes. The consistency of the mass is like a cloud, very light and weightless, with a million small air bubbles. I turn off the mixer only when traces begin to remain from the whisk.
5. 
   Now it's time to add the dry ingredients. I immediately mix the baking powder with flour and little by little, spoon by spoon, sift them through a sieve immediately into a bowl.
6. 
   Very carefully so that the egg mixture does not settle, stir with a spatula. By no means a mixer!
7. 
   That's it, the dough is ready. I pour the biscuit mass into the mold and gently scroll clockwise so that the dome does not form during baking. You can't beat the mold!
8. 
   Immediately put the form in the oven - on the middle level. I bake at 175-180 degrees for 30 minutes, without blowing. Do not open the oven all this time! At the end, I check the readiness without removing the cake from the oven using wooden skewer. If it is sticky, then you need to bake for another 5-7 minutes at the same temperature.
9. 
   My cake was baked in exactly 35 minutes, it turned out to be 5 cm high. The top is perfectly flat, with beautiful crust golden color. If you have bumps on the surface, it's okay, just turn the cake upside down.
10. 
    After cooking, I always leave the biscuit in the mold for 15 minutes. Then I take it out of the mold, turn it upside down and leave it on a wire rack to cool completely. It’s not worth cutting it right away - the biscuit needs time to “strengthen”. I usually leave the cake to rest all night and assemble the cake in the morning.
11. 
    I cut the well-cooled cake into 2-3 parts. I have no special device with a string for cutting a biscuit, so I use a different method: from below, under a detachable form in which the cake was baked, I substitute a mountain of plates to the desired height, and then cut it with a bread knife. So you can evenly cut the biscuit even into the most thin slices any height.
12. 
    Cakes need to be soaked so that they are juicier. Any will do syrup, with cognac or non-alcoholic. I have canned peach syrup. I apply it with a soft brush, quite a bit, about 1.5-2 tablespoons.
13. 
    Now you need to coat the cakes with cream. Any one you like will do. I have sour cream with peaches. To prepare it, I first whip the sour cream with a mixer for 5 minutes, adding powdered sugar to it. To thicken the cream, I dilute the gelatin in milk (I let it swell, bring it to a boil and cool it to room temperature), pour it in a thin stream and beat everything again. IN ready cream I add canned peaches, cut into large pieces.
14. 
    I grease the bottom of the cake with half the cream, distributing it in an even layer.
15. 
    I cover with a second cake and apply the remaining cream. I leave the top of the cake clean - I will decorate it with whipped cream.
16. Whipping cream is very easy. Using a mixer, I bring the well-chilled 33% cream to peaks, and then gradually add the powdered sugar, without stopping whipping. I put it on the cake with pastry bag. decorating fresh fruit, chocolate truffles, marshmallow and meringue.

This is how a biscuit cake turns out, very tasty - a simple recipe that you can easily repeat, even if you have never baked biscuits before!

Oh, guys ... Hi everyone! I myself do not believe that I am writing this, but I have finally matured for this article ... I've had this idea for many months.: to collect, as they say, to the heap all the recipes of my favorite (and not only my) creams that I use for biscuit cakes.

And now, thanks to your numerous requests and pleas))) I still decided to flaunt all the ins and outs of their cakes.

Cream for biscuit cake is a rather relative concept. Of course, the recipes that I will present below can be used not only in combination with a biscuit, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

And before proceeding to the recipes, I will tell you something very important, which you hardly guessed. Since so many of today's recipes feature cream, here's a secret trick from baking queen Martha Stewart:

If you accidentally over-whipped the cream and see that it has already begun to curdle, just add a couple of spoons of cold liquid cream and stir gently. This will return the cream to the desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Ricotta cake cream

I'll start with the freshest, which I tried just today.

This is very gentle cream with a refined, non-provocative taste and aroma of vanilla.

For me personally, this cream ready-made Reminds me a lot of mascarpone cheese.

If desired, this cream is combined with fruit or berry puree. And you can add a handful of chocolate drops.

We will need:

• fat cream 33-36%, cold - 200 gr.
• ricotta cheese - 400 gr.
• sugar - 3 tbsp.
• vanilla extract - 1.5 tsp ( can be found here )
• fruit / berry puree - 40 gr. (optional)

Cooking:

1. Whip the cold cream with a mixer until firm peaks.
   

   Don't whip the cream too hard, otherwise the ricotta will curdle when mixed.

2. In a separate bowl, beat the ricotta with sugar and vanilla essence for about 3 minutes to melt the sugar. If desired, add fruit and berry puree and mix.
3. Lastly, add the whipped cream and mix gently with a spatula in a folding motion from the bottom up.

2. Cream with mascarpone

Perhaps this cream is the most frequent guest in my house. I use it not only for biscuit cakes, but also for. And it's actually space!

I change the fruit component of this cream and every time I get absolutely new taste and color. But even without extraneous additives cream with mascarpone excellent.

For it we need:

• fat cream 33-36%, cold - 375 gr.
• mascarpone cheese - 360 gr.
• sugar - 75 gr.
• vanilla extract - 1.5 tsp
• fruit puree (banana, raspberries, strawberries, etc.) - 100 gr. (optional)

Cooking method:

1. Pour the cream into a mixing bowl and place in freezer for 15 minutes with a whisk.
   

   The extra cooling will help us whip the cream much faster.

2. Then add mascarpone, sugar, vanilla essence and beat first at minimum speed, and then at maximum, until stable peaks.
3. At the end, if desired, add fruit puree and carefully mix it into the cream with a spatula.

Before assembling the cake, remove the cream in the refrigerator.

3. Cheese cream on cream (cream cheese)

Grocery list:

• cottage cheese / cream cheese - 200 gr. (type Hochland Cremette )
• powdered sugar - 70 gr.
• vanilla extract - 1 tsp
• fat cream 33-36%, cold - 350 gr.

Preparing the cream:

1. Place cream cheese, icing sugar and vanilla essence in a mixing bowl and beat until smooth.
2. Separately, beat the cold cream until firm peaks.
3. Transfer the whipped cream to the bowl with the cream cheese and gently fold with a spatula in an upward folding motion.

Before assembling the cake, remove the cream in the refrigerator.

4. Chocolate cream with condensed milk

This cream is one of my favorites. oil creams. He is also from Soviet Union. Cake Prague everyone remembers? Here, it was with this cream that our iconic Soviet cake was prepared.

For him, take:

• butter, softened - 250 gr.
• condensed milk - 150 gr.
• water - 50 gr.
• egg yolks- 2 pcs.
• cocoa powder - 12 gr.
• vanilla extract - 1 tsp

Recipe:

1. Bring the butter to room temperature (ideally 20°C).
2. While the oil is heating, mix the condensed milk with water in a small saucepan, then add 2 yolks and mix until smooth.
3. We put the saucepan on low heat and with continuous stirring with a spoon, bring the mixture to a thick state. Ready syrup should leave a clear mark on reverse side spoons if you run your finger over it.
   

   Be careful not to bring the mixture to a boil, otherwise the yolks will cook.

4. Pour the finished syrup into a clean bowl and cool to room temperature.
5. Beat soft butter very well with a mixer until fluffy (about 10 minutes).
6. Continuing to beat, add cocoa in three batches until a smooth consistency is obtained.
7. Next, add the cooled syrup one spoon at a time, whisking thoroughly after each serving. At the end, add vanilla essence.

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled, and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to a heavy oil cream.

Grocery list:

• fat cream 33-36%, cold - 250 gr. ( order )
• butter, softened - 100 gr.
• boiled condensed milk - 250 gr.

We make the cream as follows:

1. In the bowl of a mixer, beat cold cream to stable peaks (I also advise you to cool the bowl and whisk of the mixer before whipping).
2. Whisk in a separate bowl soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
3. We introduce whipped cream into this mass and gently mix them with a spatula with folding movements from the bottom up until a homogeneous consistency.

If you do not plan to work with the cream right away, then put it in the refrigerator until use.

6. Buttercream Charlotte

It goes perfectly with a juicy soaked biscuit. If you prefer oil creams in biscuits, then this recipe is for you.

Ingredients:

• sugar - 180 gr.
• milk - 120 ml
• egg - 1 pc.
• vanilla extract - 1 tsp

Recipe:

1. We put 100 gr. sugar and milk, mix and put on fire until boiling.
2. In the meantime, carefully grind the egg with the remaining sugar (80 gr.).
3. After the milk has boiled, pour 1/3 of the milk into egg mixture while stirring with a whisk.
4. Then return this mixture back to the saucepan and put on low heat.
5. Constantly stirring with a spoon, bring the mixture to a thickening (a clear mark should remain on the back of the spoon if you run your finger).
6. Ready milk syrup Remove from heat, pour into a clean bowl and set aside. The cooled syrup should have the consistency of condensed milk.
7. Beat soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add milk-sugar syrup one spoon at a time, beating the butter thoroughly after each serving of syrup.
8. At the end, add vanilla essence and beat again a little.

Cream Charlotte does not need to cool before assembling the cake.

7. Cottage cheese cream for biscuit cake

Cream for cottage cheese lovers. Personally, I don't really appreciate curd cakes. I like the more refined taste of ricotta. But knowing about the tender feelings for the cottage cheese of many of you, I publish the following recipe.

If you have wet cottage cheese, weigh it in gauze for several hours.

We will need:

• cottage cheese, dry and fatty - 500 gr.
• milk - 100 ml
• powdered sugar - 120 gr.
• butter - 10 gr.
• cornstarch - 1 tsp
• vanilla extract - 1 tsp

Recipe Description:

1. We wipe the cottage cheese through a sieve to get rid of lumps.
2. In a saucepan, mix milk, half of powdered sugar (60 gr.) And starch. Add oil and put on low heat.
3. With constant stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
5. In the meantime, with an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar (60 g) until a smooth creamy mass is obtained.
6. We introduce vanilla essence and cooled custard V curd mass and stir with a spatula until smooth.
7. We put the finished cream in the refrigerator for 20 minutes to infuse it, after which we proceed to assemble the cake.

8. Sour Cream

For a biscuit cake, we need a thick sour cream that will hold its shape well. Otherwise, the cream will soak the biscuit and the cake will turn into porridge.

Therefore, for sour cream we need the fattest sour cream.

Namely, we need:

• fat sour cream, 30% - 500 gr.
• sugar - 200 gr.
• vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is prepared very simply:

1. Combine all ingredients in a mixer bowl and beat until fluffy.

Before assembling the cake, remove the cream in the refrigerator.

9. Yoghurt chocolate cream

This recipe is my accidental invention. But despite this, the cream turned out to be very tasty and unusual. The consistency is approximately like sour cream.

For the recipe, take:

• dark chocolate - 50 gr.
• natural Greek yogurt- 500 gr.
• condensed milk - 200 gr.

If you want more chocolate taste or more resistant cream, double the amount of chocolate.

Cooking process:

1. Break dark chocolate into pieces and melt in a water bath, stirring occasionally. Then cool to room temperature.
2. In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
3. Transfer 2 tablespoons of yogurt cream to a bowl with cooled chocolate and mix.
4. We shift the resulting mixture back into the yogurt and gently mix with a spatula with folding movements.
5. We put the finished cream in the refrigerator for 1-2 hours until it hardens.

10. Strawberry White Chocolate Cream

I learned this recipe in a pastry class. Although I could be wrong, it was a long time ago. But most importantly, this cream is very tasty and quite unusual.

For the cream we need:

• butter, softened - 200 gr.
• powdered sugar - 200 gr.
• white chocolate - 200 gr.
• strawberries - 100 gr.

Recipe:

1. Cut strawberries into small pieces, put in a saucepan and simmer for 15 minutes or until the liquid evaporates. Then remove from fire and cool.
2. Break white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
3. Beat butter with powdered sugar with a mixer until fluffy (5-10 minutes).
4. Add cooled chocolate and stir. Then add strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Creme Diplomat is a combination of custard and whipped cream. Especially good in chocolate. But vanilla with fruits or berries is also very good.

Compound:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 45 gr. (2 medium)
• cornstarch - 30 gr.
• heavy cream, 33-35% - 250 ml
• vanilla extract - ½ tsp
• powdered sugar - 1 tbsp
• dark chocolate - 100 gr. (optional)

Cooking method:

1. Let's make the custard first. To do this, bring the milk and half of the sugar (30 g) to a boil in a saucepan, stirring occasionally.
2. In a separate bowl, whisk the egg yolks, the remaining sugar (30 g) and starch with a whisk.
3. As soon as the milk begins to boil, remove from heat, reduce the heat to a minimum and pour 1/3 of the milk into the yolk mixture with constant stirring.
4. Pour the resulting mixture back into the saucepan with milk, again stirring with a whisk.
5. We return the saucepan to the fire and, with constant stirring, bring the cream to a boil. A few seconds after the appearance of bubbles, remove from heat.
6. If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and mix until smooth.
7. Pour the custard into a clean bowl, cover tightly with clingfilm and leave for a few hours or overnight to set.
8. Separately, beat very cold cream with vanilla essence to soft peaks. At the end, add 1 tablespoon of powdered sugar and beat a little more until stable peaks.
9. Lightly beat the completely cooled custard with a whisk and gently fold in the whipped cream with a spatula from the bottom up, achieving a uniform consistency.

You can add any fruits or berries to the Diplomat ready cream if you wish. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For him we need:

• flour - 60 gr.
• cocoa powder - 25 gr.
• sugar - 200 gr.
• milk - 600 ml

Cooking:

1. In a saucepan, mix the sifted flour and cocoa, add sugar and mix.
2. We introduce about 1/3 of the milk. Mix with a whisk. Then pour the remaining milk and mix everything thoroughly again. This is done so that there are no lumps.
3. We put the saucepan on moderate heat and, with constant stirring, bring the cream to a boil with a whisk.
4. When the cream starts to boil and there will be a lot big bubbles, remove the saucepan from the heat and cool, covering closely cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein cream (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. IN this recipe we brew egg whites, so you can not be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your biscuit and cover the cake with this cream.

The only difficulty is for this recipe kitchen thermometer required can be bought here).

We take:

• egg whites - 55 gr. (about 2 pieces)
• a few drops of lemon juice
• water - 30 ml
• sugar - 170 gr.
• vanilla extract - 1 tsp

Cooking:

1. Put egg whites with lemon juice in a mixer bowl.
2. Pour water into a saucepan, add sugar, mix gently with a silicone spatula and put on moderate heat.
3. At the same time, we begin to beat the egg whites at a high mixer speed (5-10 minutes).
   

   It is important not to overbeat the whites, otherwise the mass will begin to fall off. Once the whites have whipped into a stable fluffy meringue, reduce the mixer speed to medium.

4. When the syrup reaches 120ºС, remove the saucepan from the heat and slowly pour the syrup into the proteins in a thin structure, continuing to work with the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until a glossy lush mass.

14. Chocolate cream - ganache

For true connoisseurs of chocolate - the richest chocolate cream.

Grocery list:

• heavy cream, 33-36% - 250 gr
• liquid honey - 40 gr.
• instant coffee in granules or powder - 1 tbsp.
• dark chocolate, 65−70% - 200 gr.
• butter - 75 gr.

Recipe:

1. Combine cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
2. Put finely chopped chocolate and butter in a bowl.
3. pouring coffee creamer into a bowl with chocolate and mix thoroughly with a whisk until a homogeneous smooth consistency is obtained.
4. We cover the ganache closely with cling film and leave to infuse for at least 6-8 hours at room temperature.

After that, the ganache is ready to use. You don't need to stir or beat it.

15. Oreo Cream

One of my last cream recipes with amazing taste.

Required Ingredients:

• heavy cream - 250 gr.
• mascarpone cheese - 120 gr.
• powdered sugar - 50 gr.
• vanilla extract - 1 tsp (optional)
• Oreo cookies - 100 gr.

Cooking:

1. Pour heavy cream into a mixing bowl and place in the freezer for a few minutes.
2. Then add mascarpone, powdered sugar and vanilla essence here. Whisk everything until fluffy thick cream first at low speed, then at high speed.
3. Grind the cookies in a blender into small crumbs and gently mix with a spatula into the resulting mass.

Before assembling the cake, the cream is stored in the refrigerator.

I think that's enough to get started. If you have any wishes, write in the comments. We will supplement.

I note that recipes ## 1, 2, 3, 4, 5, as well as 13, 14 and 15 suitable for both filling and leveling biscuit cakes. In other cases, for leveling and finishing it is better to use whipped cream with a spoonful of powdered sugar.

Oh, and I'll add that almost all today's recipes not very sweet and designed for biscuits soaked in sweet syrup. Keep this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

Well, what could be easier than baking a simple biscuit? Probably many of you will not agree with me, because to cook fluffy biscuit can only experienced hostess. And in part you will be right. There are many nuances and subtleties in the preparation of classic pastries, which will be discussed in this article.

I baked my first "biscuit" at age 12, and what I got out of the oven looked more like an omelette than the cake layer I imagined. In those days there was no Internet, cooking shows and magazines with colorful step by step recipes. There was only my mother's notebook with a list of ingredients and short description process. And then no one really knew how to cook it, neither my mother's friends, nor my friends, and even more so my grandmother, who is my friend only with yeast dough.

A recipe verified to the gram and understandable proportions

But in twenty years, I did learn how to bake a real biscuit, thanks to a series of experiments and personal experience. And it is this recipe that I always give to my friends and relatives, and I will also pass it on to my still little daughter.

Friends, there will be a lot of text further, so please be patient, and I promise you that your first biscuit will be lush, airy, and incredibly tasty. As you can see in the photo, the cake can be cut into three parts.

List of ingredients

• 5 eggs
• 1 cup of sugar
• 1 cup flour
• 1 pinch of salt

Additionally:

• vegetable oil for greasing the mold
• baking dish with a diameter of 28-26 cm.
• glass 250 ml.

Cooking instructions

Prepare two comfortable and deep bowls in which it will be convenient to beat with a mixer. Check that there are no drops of water in the bowl in which we will beat the whites, the bowl should not only be dry, but also fat-free. Even a fraction of a drop of fat will spoil the biscuit. Therefore, make sure in advance that the protein bowl is dry and fat-free.

Now the most exciting part of the process: we need to separate the whites from the yolks. Carefully separate the proteins from the yolks, and make sure that even a small drop of yolk does not get into the proteins. As I wrote earlier, fat from the yolk, even in small quantities, will interfere with whipping proteins. If you are not experienced in separating the yolks from the whites, it is best to do this over a separate plate. If you spoil one protein, then the total protein mass won't get hurt.

Now add half the sugar to the yolks.

Beat the yolks with sugar with a mixer until the sugar is completely dissolved, and set aside.

Cold proteins are the key to successful baking

One of the most important rules making a biscuit - the proteins must be cold, otherwise they simply will not whip. If you did not have time to cool the eggs in advance, then put the bowl with the separated proteins in the freezer for 10-15 minutes, where they will quickly cool. Add a pinch of salt to the chilled proteins.

Whip egg whites with salt with a mixer at high speed. lush foam. At this stage, it already becomes clear whether a biscuit will turn out or not. If the squirrels are whipped into a beautiful foamy hat, then everything is fine, we can move on. Gradually add the remaining sugar to the whipped proteins, and continue to beat the proteins until the sugar is completely dissolved.

No sudden movements!

Gradually introduce into the protein part into the yolks whipped with sugar. This must be done very carefully to biscuit mass did not sit down, at the lowest speed of the mixer, but it is better to stir clockwise with a spoon, so that for sure.

We do the same with flour, which must be sifted in advance. Add flour to biscuit dough one tablespoon at a time, and mix gently at the lowest speed of the mixer, or with a spoon.

"French shirt"

Next, let's prepare the mold for the biscuit. We don’t need surprises, so we even lubricate the form with a non-stick coating vegetable oil with a brush, or with your hands, and sprinkle with flour. Excess flour must be shaken off. By the way, I just recently found out that this way of processing the form before baking is called “French shirt”.

Pour the biscuit dough into a mold, and send it to bake in a preheated oven.

How to bake in the oven

If you are cooking for the first time, then you will probably ask me at what temperature to bake a biscuit in the oven? Answer: in the case of biscuit dough extremes are not needed, the golden mean is 170-180 degrees. Bake - 30-40 minutes. Grid position in the middle. Do not forget that you cannot open the oven for the first 25 minutes, otherwise the biscuit will not rise.

We check the readiness of baking with a wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned on top, then the pastry is ready. Do not immediately remove the form from the oven, because it may fall. Turn off the oven, open the door halfway, and leave the oven to cool.

Remove from oven, unmould and transfer to a plate. Ready biscuit after cooling, it falls off a little, and the surface wrinkles, but still remains lush and airy.

Well, that's all my friends, I hope I didn't confuse you too much. As you can see, there is nothing difficult to prepare. classic biscuit There is not. The main thing is to follow all the above recommendations, and you will certainly succeed.

What oven to bake biscuits in? Both electric and gas ovens are suitable for baking. In an electric baking oven, turn on the top and bottom heating without convection. Grid position in the middle. For gas oven, turn on only the lower heating, the position of the grate is also in the middle and without convection.

Which oven to put the biscuit in? For guaranteed results - perfect biscuit, the form with the dough must be placed in a preheated oven. But more than once I put the form with the test in cold oven and the biscuit rose perfectly. Therefore, if you are at a crossroads to put a biscuit in a hot or cold oven, it is better to choose a hot one.

Why won't the cake rise in the oven?

Oven seal broken. This feature is typical for old Soviet ovens. Over time, the rubber seals dry out, and extraneous air enters the oven during the baking of the biscuit. If you have a modern gas or electric oven, then there is nothing to worry about.

Do not open the oven with a biscuit for the first 25 minutes. The biscuit settles in the oven if you open the oven door earlier. Set yourself an alarm, or watch through the glass as the dough rises in the form and the top browns.

Added too much flour. Flour in the dough should not be added by eye, but according to the recipe. There is a very simple proportion for a biscuit: 1 tablespoon of flour goes to 1 egg. In my recipe, this proportion is maintained: 5 tablespoons of flour are placed in a glass of 250 grams. This proportion will come in handy if you want, for example, to bake a biscuit for 7 or 9 eggs. The same proportion applies to the sugar in the recipe.

The flour was not sifted. If you are baking a biscuit for the first time, then you should not ignore this stage. Be sure to sift the flour to enrich the dough with oxygen, because classic pastries prepared without soda and baking powder, so oxygen is most welcome here.

Use of domestic eggs. The yolks in domestic eggs are always more fat than in shop eggs, so for best result, I always bake with eggs from the store.

Recipe for a classic biscuit cake

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