The biscuit cake is very tasty simple. Delicious and easy homemade sponge cake recipe

A fluffy and simple biscuit for a cake is the basis of many desserts, and not just the kings of sweet menus - cakes. Any biscuit is prepared in a matter of minutes, and what is especially remarkable, it is obtained even by those people who have minimal culinary experience. Cooking time is reduced thanks to one trick, which is the following: in fact, we are preparing one high cake, which we subsequently cut with a thread or a knife into two or three cakes.

If you are going to cook a biscuit for a cake according to a classic recipe, then for this you will need a minimum set of products. These include: sugar, flour and chicken eggs. Novice cooks are surprised by such a modest set of ingredients, and often, out of inexperience, supplement the list with baking powder, mistakenly believing that it is he who gives the finished biscuit the vaunted splendor. In fact, the secret to fluffy biscuits lies in properly beaten eggs. For lovers of chocolate biscuits, it is enough to add a small amount of cocoa powder.

Due to the popularity of the dish, there are many options for preparing a biscuit for a cake. Today I share only some of them, which are the most popular among most hostesses. Additional products are used to prepare the dough: sour cream, milk, cream, condensed milk, etc.

Ready-made biscuit cakes are smeared with cream, and left in the refrigerator for at least a couple of hours so that it is soaked. Before serving, the cake can be decorated with chocolate cocoa icing, whipped cream or sprinkled with coconut.

Lush classic sponge cake

Before you is a classic - this biscuit, despite all the seeming simplicity of cooking, will still require some skill from you. If you are cooking for the first time, then do not forget that the flour for such baking should always be sifted so that it is saturated with oxygen.

Ingredients:

• 6 eggs
• 200 g sugar
• 200 g flour

Cooking method:

1. Crack the eggs, separating the whites from the yolks.
2. Separately beat them with a mixer.
3. Add the sugar to the whipped egg whites and beat again until it is completely dissolved.
4. Sift the flour and add in small portions to the protein mass.
5. Then add the yolks to the dough and gently mix everything with a spoon or wooden spatula.
6. We cover the baking dish with parchment and spread the dough on it. The form should be filled no more than 2/3 of its height.
7. We send the biscuit to the oven for 35 minutes. Cooking temperature 180 degrees.

Simple chocolate sponge cake

The recipe is as simple as the previous one, only this time lovers of chocolate desserts will be happy with such a biscuit. If you are planning a birthday celebration, then feel free to take note of the recipe.

Ingredients:

• 4 eggs
• 150 g sugar
• 100 g flour
• 3 art. l. cocoa

Cooking method:

1. First of all, we separate the whites from the yolks.
2. We divide the sugar into two halves, we fall asleep one in a container for proteins, the second for yolks.
3. Beat with a mixer alternately each of the masses.
4. Separate the third part from the protein mass and add to the bowl to the yolks.
5. Sift flour with cocoa and add to the yolks. From the resulting mass, knead the dough, and add the remaining proteins to it. Once again, mix well.
6. We shift the finished dough into a baking dish, pre-greasing it with oil or covering it with parchment.
7. In the oven, a biscuit for a cake should be baked at a temperature of 180 degrees for about 40-45 minutes.
8. Before cutting the cake into pieces, the biscuit must be allowed to cool completely.

Biscuit on kefir for a cake in a slow cooker

If you have a slow cooker in your household, then you can effortlessly cook a delicious and fluffy biscuit with it. Also, the list of products is slightly expanded, and this biscuit is prepared using kefir and baking powder.

Ingredients:

• 2 eggs
• 125 ml kefir
• 60 ml vegetable oil
• 100 g sugar
• 1 tsp baking powder
• 1 pinch of salt
• 140 g flour
• Butter

Cooking method:

1. In a deep container, mix eggs, kefir and vegetable oil.
2. Add sugar, baking powder and salt to the resulting mass.
3. Sift the flour and add it in several stages, without ceasing to mix the mass until completely homogeneous.
4. Lubricate the bowl of the multivariate, as for any baking, with butter.
5. Pour the dough into the bowl, select the “baking” program and cook the biscuit for 40 minutes.
6. We cool the finished biscuit, after which we use it as the basis for the cake.

Delicate biscuit for cake on sour cream

If you appreciate the tenderness of taste in baking, then you will definitely like this biscuit. Having smeared the cakes of such a pie with sour cream or condensed milk, you will get a festive cake that is unsurpassed in taste.

Ingredients:

• 6 eggs
• 1 cup of sugar
• 1 cup sour cream
• ½ tsp soda
• 2 cups of flour
• 30 g butter

Cooking method:

1. Separate the egg whites from the yolks. The latter are mixed with sugar and beat them with a mixer.
2. Whisk the whites into foam.
3. Add sour cream to the yolks and mix. Then add soda, flour and mix again.
4. After that, add a third of the proteins and stir until completely homogeneous.
5. Add the remaining proteins, mix again.
6. Lubricate the baking dish with butter and pour the dough into it.
7. We send it to the oven preheated to 180 degrees for 45 minutes.

Now you know how to cook a biscuit for a cake. Bon appetit!

A biscuit for a cake is one of the simplest and most affordable bases for such a dessert. The versatility of cakes allows you to cook a wide variety of cakes from them, using a lot of types of not only creams, but also fillings that are added to the dough during its preparation. Finally, I want to give a couple of tips so that your cake biscuit turns out well and surprises all guests without exception with its taste:

• Allow the eggs to cool thoroughly in the refrigerator before preparing the biscuit;
• When you prepare a biscuit, be sure to beat the egg whites and yolks separately from each other;
• Do not fill the form in which you will bake with dough to the very edges. In the process of cooking, it will rise by about one third of the height;
• Before cutting into cakes, the biscuit must be allowed to cool completely - so it will not crumble.

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:

Everyone loves biscuit cakes, even those who scrupulously count every calorie on their menu. Each confectioner and ordinary housewife has her own biscuit secret. But you always want to try a new simple and delicious sponge cake recipe. The dough can be traditional, as in the Book of Healthy Eating, or with different additives. You can add cocoa, poppy seeds or lemon zest to it. But there are a number of unchanging rules.

Recipe for a simple biscuit cake at home: important rules

1. To bake successfully, you need to know the basic rules of cooking. Each of them has been tested by chefs for more than 300 years of the recipe's existence:
2.  It is important to strictly observe the proportions of the ingredients: for 4 medium eggs - 100-150 grams of sugar or powdered sugar, 150 grams of sifted flour.
3. Many professional confectioners use almond flour in the recipe in the following proportion: for 4 eggs - 50 grams + 100 grams of wheat.
4. ​ The more thoroughly the eggs are beaten, the more airy the cake turns out.
5.  Bake the biscuit in a preheated oven.
6.  Roasting temperature 180 degrees.

Cooking biscuit cake according to the classic recipe:

Products:

1.  Eggs of medium size - 6 pieces (or 7 small ones);
2.  Flour - 150 grams;
3.  Powdered sugar - 180 grams;
4.  Vanilla sugar 2-3 teaspoons;
5.  Baking powder - 15 grams.

Cooking:

1. First, prepare the flour. It must be mixed with baking powder and sifted through a sieve.

2. Crack the eggs into a tall bowl or mixing bowl. It is advisable to use a device with a speed switch. Start with the lowest power, then add sugar and go to the highest speed. It takes no more than 5 minutes. A dense white foam will tell you that the eggs are beaten enough.

3. The next step is to add the sifted flour. We add it to the beaten eggs in parts, 2-3 tablespoons each, and beat immediately. When all the flour is added, you need to beat everything completely, this time for at least 15 minutes, it can be longer.

After whipping, the dough is obtained in consistency resembling very thick sour cream.

4. Now the whipped mass can be poured into a baking dish. Before that, we prepare it as follows:

we check the bottom and walls from the inside, they must be perfectly clean and dry. Then we put parchment paper into the form, carefully straighten it. The non-stick form does not need to be lubricated with oil, paper is enough.

5. By this time, the oven should be well preheated to 180 degrees. Carefully put the form on the grate, trying not to knock it, in order to avoid subsidence. Be careful! Biscuit cake - the recipe is simple, but the dough must be treated with respect. Any shaking can harm it and it will not rise.

6. Baking time - 25-30 minutes, the biscuit should be evenly browned, that is, acquire a golden brown color.

7. First, cool the finished cake in the form and only after that turn it over and put it on a dish.

8. Now, depending on the type of cake, it can be divided into 2-3 cakes, greased with cream and stacked on top of each other.

Consider a few recipes, thanks to which you can cook a delicious biscuit cake.

Easy poppy seed sponge cake recipe

Ingredients:

1.  wheat flour - 100 grams;
2.  almond flour - 50 grams (you can skip and use only 150 grams of wheat);
3.  eggs - 6 pcs. medium size;
4.  powdered sugar - 150 grams;
5.  baking powder - 15 grams;
6.  poppy - 2 tbsp. spoons;
7.  vanilla powder - 1 teaspoon;
8.  condensed milk - 1 jar;
9.  butter - 125 grams;
10.  peeled ground walnuts - 0.5 cups.

Cooking:

1. Beat all the whites and yolks together with powdered sugar. Then 2 tbsp. tablespoons add flour, sifted together with baking powder. When all the flour is already in the dough, beat it with poppy seeds for at least 20 minutes.

2. Turn on the oven to warm up to 180 degrees. Pour the dough into a mold lined with parchment paper and send to bake for half an hour.

3. At this time, you can start preparing the cream. To do this, the butter must be pulled out of the refrigerator in advance so that it becomes soft. We put it in a bowl and knead it with a spatula. Then we send all the condensed milk and walnuts to the bowl. Some of the nuts can be left to decorate the cake.

Beat the cream with a mixer for 2-4 minutes, depending on the power of the device. And leave to cool.

4. When the biscuit is ready, take it out and also let it cool a little. After that, cut in half or, if possible, into 3 cakes. We generously grease each with cream and stack on top of each other. The top layer is additionally decorated with walnuts, cut in half.

Biscuit cake: a very simple recipe for beginners

This recipe, like crispy cheese and paprika pie, is quick to prepare, as a result you will get a tall fluffy biscuit that can be smeared with any cream.

Ingredients (for a mold with a diameter of 24-25 cm):

1.  6 eggs;
2.  1 glass of sugar;
3.  1 glass of flour;
4. ​ 1 teaspoon with a slide of baking soda;
5. ​ 1 full tablespoon of 9% vinegar;
6.  cocoa powder - 3 tbsp. spoons.

Beat the eggs with a mixer together with sugar until thick foam. Pour all the flour, soda at once and extinguish with vinegar. Stir with a spoon, add cocoa and then turn on the mixer at full power. Beat 5-10 minutes.

Turn on the oven ahead of time to preheat while you work on the dough.

Grease a cake tin with oil and dust lightly with flour. Pour all the batter into it.

Send the dough to the oven for 35-40 minutes. Wait until the cake is browned and check the dough with a match or a toothpick. If after piercing the dough on it you saw sticky dough, then cover the top of the mold with foil so that the top does not burn, and bake for another 5 minutes.

Take out the finished biscuit and, after allowing it to cool slightly, spread it on a dish. You just have to smear it on top and sides with cream and leave it to soak for an hour.

Biscuit cake - a very tasty and simple recipe with rum impregnation

Impregnation with rum essence will give the cake a pleasant aroma and original taste. You can cook cakes according to any of the recipes above. The peculiarity lies in the impregnation of the cakes. To do this, immediately after cooking, they are smeared with rum essence with a brush. In a hot cake, it is absorbed instantly and retains the taste.

Cakes without cream can be stored for up to 3 days at room temperature, tightly wrapped in cling film. Keep the biscuit with cream in the refrigerator.

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Biscuit cake Anniversary

Friends! We have a small anniversary today - exactly one hundred articles are posted on the site. And on this occasion, from all the prepared recipes, I chose this one - a biscuit cake, a very tasty and simple recipe. The basis of the dessert is a regular biscuit soaked in syrup. A layer of butter cream with condensed milk, and the cake is decorated with biscuit crumbs and ready-made colored beads. Decor can come up with another, more elegant. I baked the biscuit in the oven. In my opinion, the recipe for biscuit dough with the addition of baking powder is very successful. Cake layers are always lush, soak quickly and taste wonderful.

I made the recipe for a biscuit cake as detailed as possible. It is bulky, but nothing complicated. I'll show you how to make a biscuit for a cake and make a cream. And you can decorate the dessert to your taste.

Ingredients:

To make homemade sponge cake you will need:

• eggs - 4 pcs;
• granulated sugar - 180 g;
• wheat flour - 150 g;
• fine salt - 2 pinches;
• baking powder - 1.5 tsp.

• softened butter - 200 g;
• powdered sugar - 2 tbsp. l;
• fine sugar - 2 tbsp. l;
• condensed milk - 0.5 cans;
• jam syrup for impregnation - 9-10 tbsp. l.

Biscuit cake - a very tasty and simple recipe with photos step by step

One of the main conditions for a fluffy biscuit is well-beaten yolks and whites. The more air bubbles, the lighter the dough will be and the better it will rise. Before cooking, I take the eggs out of the refrigerator, wipe them with a damp sponge. I take two containers, both deep and not very wide. I carefully break the shell, separate the yolks from the proteins. I clean the dishes with proteins in the refrigerator.

Advice. If you haven't gotten your hands on this yet, break an egg into your palm and pass the egg white between your fingers. Place yolks and whites in separate bowls.

Pour about half of the sugar into a bowl with yolks. I'll add the rest while whipping.

Gradually increasing the speed of the mixer to a maximum, beat the yolks and sugar. When the mass begins to lighten, add the deferred sugar and bring to a creamy lush consistency. The mass will increase several times.

I wash the whisks, wipe dry. I take out the squirrels from the refrigerator, throw in two pinches of salt, beat until fluffy, snow-white foam. At the beginning of whipping, the proteins will be liquidish, transparent, but after about three minutes they will begin to turn white and thicken. You will get a dense, but very gentle lush foam filled with air bubbles. If you raise the whisks, tubercles, “hard” peaks will remain on the surface - you need to beat to this consistency.

For convenient mixing, I transfer the yolks with sugar to a spacious bowl. I add whipped egg whites.

I mix in slow circular motions, picking up from below and, as it were, wrapping up. The photo clearly shows how lush, weightless the basis for biscuit dough turns out.

Combine flour with baking powder, sift through a fine sieve into the egg mixture.

I combine very carefully, stirring with a spoon from the bottom up until all the flour is combined with the egg mass.

Advice. You can not use a mixer at this stage - the biscuit dough will “tighten”, it will not rise well in the oven.

The result is a very fluffy, airy biscuit dough. It will slowly drain from the spoon in a wide wave, loose in structure, filled with air bubbles.

I use a detachable form, 22 cm in diameter. I put a circle of baking paper on the bottom, I don’t lubricate the walls with anything. I pour out the dough, scroll the form several times to disperse it from the center to the edges, otherwise a “dome” may form during baking.

I preheat the oven, set the temperature to 180 degrees. I place the form on the middle level on the wire rack, bake for 35-40 minutes. I check the readiness with a skewer - the finished biscuit is pierced easily, the skewer comes out dry.

Advice. When baking a biscuit, do not open the oven door for the first half hour. From a sharp change in temperature, the dough may fall and not rise again.

I don’t immediately take out the finished biscuit from the mold, I let it stand for 15-20 minutes. Then I run a knife along the walls, remove the bezel. I cool the biscuit on the wire rack for several hours. He needs to stand for a while to get stronger, dry, otherwise, when cutting, the cakes will crumble. I usually leave it until the next day.

I cut it into three cakes with a sharp knife with a thin long blade (a knife for cutting bread with cloves is also suitable). I cut off a small bulge from the top cake, I will make crumbs from the scraps for sprinkling the top.

Cooking butter cream for sponge cake. I take out the butter in advance, it should be very soft, plastic, so that it whips easily.

Beat with a mixer until smooth, shiny mass. After about five minutes, the oil will become more magnificent, it will resemble a cream.

I add powdered sugar and sugar. In this recipe for a simple biscuit cake, a little sugar is added, and the sweetness of the cream can be adjusted by adding condensed milk.

I beat the butter, gradually adding condensed milk. You can add less than in the recipe if you do not like a very sweet cream. In any case, it's best to try.

Butter cream for biscuit will turn out lush, thick, homogeneous. While whipping, you can add vanilla sugar for flavor or a spoonful of cognac.

To impregnate the biscuit, I used apricot jam syrup, adding a little water. Each cake took about three tablespoons of syrup.

Advice. You can soak the cakes with canned fruit syrup, sugar or lemon syrup, sweet cherry juice.

Now you can collect the biscuit cake. I put one cake on a flat plate (the most unsightly goes down). I spread a portion of a cream.

I smear evenly, the layer is about 1-1.5 cm. It is convenient to level the cream with the flat side of a knife or spatula.

I cover with a second cake, again a layer of cream. The top cake should be smooth, without dents and tubercles. Usually this is the middle of the biscuit.

I also smear the top and sides with cream. I apply the cream on the walls with a spatula, level the top with a spatula.

Since I made the simplest biscuit cake, I also decorated it in a simple way. I dried the scraps of cakes, crushed them into crumbs. Not quite in the dust, you need to come across pieces of different sizes.

Advice. Instead of biscuit, you can crush cookies. Or any nuts: walnuts, hazelnuts, peanuts.

Sprinkled the top and sides of the cake. It is convenient to throw a crumb on the sides with a brush, pressing it against the cream. And just sprinkle the top in an even layer.

Ideally, a biscuit cake should stand for a day so that the cakes are soaked and become juicy. Or at least 10-12 hours. I leave until the morning at room temperature, then put in the refrigerator. That's when you get an amazing biscuit cake! A very tasty and simple recipe for this dessert, I hope you will like it, it has long been my favorite. Happy baking, delicious cakes and desserts! Your Plushkin.

Biscuit - light, soft, lush - is used for making cakes, cookies, rolls and pastries. The main components of a tender biscuit dough are eggs, sugar and plain flour.

To obtain a light fluffy biscuit, flour is partially replaced with starch, breadcrumbs or cookies. Almonds, vanillin, nuts, cocoa, raisins or poppy seeds are used as additives.

The porosity of the dough is given by a large number of eggs, the quality of beating of which determines the structure and volume of the finished product.

Recipe for a classic biscuit cake

The ingredients listed below are for a 24 cm diameter round pan. The biscuit is 5-6 cm high.

Carefully separate the whites from the yolks. You can not allow even a little yolk to get into the protein. In this case, the proteins will not whip;

It is desirable to replace part of the flour with starch. With it, the biscuit is drier and the dough does not tighten;

Lubricate the form with oil, you can cover it with paper;

Rub the yolks with sugar (2/3 of the total amount) until a thick mass;

Beat egg whites until stiff peaks form, add sugar and beat until fluffy. Do not beat the whites strongly, as the biscuit may not rise;

Whipped proteins enter into the yolk mass and stir;

Pour the sifted flour into the egg mixture. Stir gently from the edge of the bowl to the middle so as not to shake the whites;

Pour the dough into a special form;

Bake for about 25 minutes at t = 200°C. Readiness to determine with a thin stick - pierce the cake, if after extraction, there are no traces of dough on it - the biscuit is ready. Visually - the crust of a well-baked biscuit is thin and smooth. With light pressure, the biscuit shrinks, when the force is removed, it restores its shape;

Transfer the finished fragrant biscuit to the wire rack and send it to rest for 2 hours.

Recipe for fluffy biscuit for baking

Airy and fluffy biscuit is perfect for cakes.

• Eggs of medium size - 5 pcs.;
• Sugar - 180 grams;
• Flour -160 grams;
• Vanillin - a pinch.

1. Separate the whites from the yolks very carefully so as not to damage the yolks;
2. Rub the yolks quickly with sugar (2/3 of the total amount), until an even, homogeneous mass is obtained;
3. Beat the whites until a stable foam forms, until peaks form. Add sugar to them and beat until shiny;
4. Gently fold the beaten egg whites into the yolks;
5. Sift flour, add vanillin and add in small portions to the egg mass. Stir thoroughly so that there are no lumps. It is advisable to knead carefully, but quickly. From a long kneading, the air bubbles formed in the proteins may be broken, and the biscuit will be dense;
6. Put the dough into a greased container;
7. Bake for 20 minutes at t = 200 ° C. Check the readiness with a toothpick - pierce the pastry, if dry without traces of dough, it is ready;
8. Cool the pastry a little in the form and turn it over onto a wire rack;
9. The biscuit ends up soft and fluffy. If the baked biscuit is intended for further impregnation, then it must stand for at least 8-10 hours.

Delicious chocolate biscuit recipe

• Egg - 6 pcs.;
• Sugar - 180 g;
• Butter (not spread) butter - 100 g;
• Flour - 200 g;
• Chocolate bar - 100 g;
• a pinch of cinnamon;
• A pinch of salt;
• A pinch of lemon zest.

1. Beat the butter with sugar until a beautiful fluffy mass;
2. Add cinnamon and lemon zest to the mass;
3. Add egg yolks one at a time to the mixture and mix thoroughly;
4. Break the chocolate and melt, adding a little hot water;
5. Add chilled chocolate to the butter-egg mixture;
6. Sift the flour and pour into the chocolate-butter mixture;
7. Proteins, whipped into an elastic foam, carefully mix into the mixture;
8. Pour the dough very carefully into a greased or paper-lined form;
9. Bake for 30-40 minutes at t = 200°C.

The easiest recipe for a delicious sweet biscuit

A simple biscuit that always rises, turns out crumbly and tender.

• Eggs - 4 pcs.;
• Flour - 170 g;
• Sugar - about 210 g;
• Soda - 1 tsp

1. Grind the eggs, gradually adding sugar, until a thick and persistent foam is obtained;
2. Put out the soda with vinegar and pour into the egg mixture;
3. Pour the sifted flour, constantly kneading, into the egg mixture;
4. Carefully pour the dough into a greased or paper-lined container;
5. Bake at t = 200 ° C - 20 - 27 minutes.

Biscuit on breadcrumbs

Prepare:

• 7 eggs;
• Sugar - 100 g;
• Flour - 60 g;
• Rye crushed crackers - 100 g.

1. Grind the eggs with sugar until there are no grains left;
2. Send to a water bath and constantly beat until this mass increases by 4 - 6 times;
3. Remove from the water bath and do not stop beating for 12 minutes;
4. Pour crushed crackers and sifted flour. Mix carefully;
5. Pour ¾ of the height into a mold lined with paper;
6. Bake at t = 210°C. Willingness to determine a wooden stick.

Heated biscuit dough

Heated dough comes out more crumbly and works great as a base for cakes.

• 9 eggs;
• Flour - 180 g;
• Sugar - 210 g;
• Starch - 50 g.

1. Pour the eggs into a saucepan, stir in the sugar and send to a water bath, heating the mass to t = 50 ° C. Whisk the mixture continuously;
2. After the mass warms up to the desired temperature, remove the mixture from the water bath. And, constantly whisking, cool to t = 20 ° C. The volume will increase by 3 times;
3. Pour the flour, previously sifted, and mix until smooth;
4. Pour the dough into the mold with extreme care;
5. Bake for 25 minutes at t = 200°C. Readiness to determine with a thin stick - pierce the cake, if after removing it, there is no dough left on it - the biscuit is ready. Visually - the crust of a well-baked biscuit is thin and smooth. With light pressure, it shrinks, when the force is removed, it restores its shape;
6. Cool the baked biscuit for 5-10 minutes in the form;
7. Put the pastries on the grate and send for 8-10 hours to stand.

Note:

Water bath: pour water into a large container (basin or saucepan). Put on fire and heat up to t = 80°C. Place a smaller bowl with egg mass in water. During heating, make sure that splashes of water do not get into the egg-sugar mixture.

Biscuit cake with cream

Prepare:

• Eggs - 6 pcs.;
• Sugar - 180 g;
• Flour - 180 g.

For soaking:

• Syrup - 110 g.

For cream:

• Cottage cheese - 500 g;
• Sugar - 150 g;
• Yolk - 3 pcs.;
• Cream 35% - 220 g;
• Water or juice - 70 g;
• Lemon - 1 pc.;
• Gelatin - 15 g;
• Jam or jam - 500 g;
• Vanillin - 1 g.

Preparing the cream:

1. Grind the yolks with sugar, add cottage cheese and vanillin. Stir and put lemon zest;
2. Warm the gelatin swollen in cold water in a water bath and add to the curd mass;
3. Put for half an hour in a cold place;
4. Whip the chilled cream into a fluffy foam. Mix gently into the curd mixture.

Preparing the cake:

1. Separate the whites from the yolks very carefully. Beat in a stable foam with 1/3 sugar;
2. Grind the yolks with sugar and combine with proteins;
3. Pour the sifted flour into the egg mixture, mix thoroughly;
4. Pour the dough into the mold;
5. Bake a biscuit at t = 200°C - 25 - 30 minutes;
6. Cool the biscuit for 3-4 hours, and cut lengthwise into 2 layers;
7. From the side of the cut, soak with syrup;
8. Put one layer into the mold, lining it with paper;
9. Put jam or any berries on the layer. Top - curd cream;
10. Cover with another biscuit layer. Press lightly;
11. Put in the refrigerator for 5 hours;
12. Top decorate or sprinkle with powder.

• To proteins that have become watery from the fact that they stood for a long time - add a little salt. They will whip up much better;
• Squirrels are whipped slowly at first and gradually increase the speed of beating. It is better to beat without touching the edges and bottom of the dish with a whisk. Such proteins are whipped into an elastic foam;
• Forms for baking biscuits should be filled with dough to 2/3 of the height. Smooth the top gently with a knife or spatula;
• The first 10 minutes after baking, it is advisable not to “disturb” the biscuit dough, as it may settle;
• The baking oven is brought (warmed up) to the required temperature in advance - before beating the dough, since it is impossible to stand the dough for the biscuit after kneading;
• A warm biscuit wrinkles very much when cut, so after baking it needs to stand for at least 4 hours. In the event that the biscuit is supposed to be soaked in syrup - at least 8 hours;
• Cutting a biscuit into transverse layers is best done with a fishing line, string or strong thread;
• When baking a biscuit in several forms at once, it is advisable not to put them too close to each other, since on the one hand the cakes will burn, and on the other they will remain raw;
• If during baking the top of the biscuit begins to burn, then it must be covered with paper folded in several layers and soaked well in water;
• Do not use wholemeal flour - this will lead to the formation of lumps in the dough;
• Pour the flour gradually, otherwise lumps will form in the dough;
• Place the dough in the oven carefully, trying not to shake it - otherwise it may settle.

Biscuits are easy. It is important to follow the basic rules of its baking and preparation. Biscuit cakes are always tasty and elegant. No time for cream and decorations? Sprinkle the biscuit with powdered sugar - and an appetizing and tasty dessert is ready.