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Biscuit cake step by step recipe. How to make sponge cake at home? homemade biscuit cake recipe

Biscuit cake step by step recipe. How to make sponge cake at home? homemade biscuit cake recipe

19.10.2019

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 of the highest grade, 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 make a quick biscuit high and not fall off, you need to measure the flour and granulated sugar correctly. For a 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 pastries do 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

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 bit, since the biscuit does not like excess fat). And I dust with flour for easy removal so that the cake does not stick.
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.
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 a very lush mass, it becomes more airy, increases in size by 3 times.
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.
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.
Very carefully so that the egg mixture does not settle, stir with a spatula. By no means a mixer!
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!
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 with a wooden skewer. If it is sticky, then you need to bake for another 5-7 minutes at the same temperature.
My cake was baked in exactly 35 minutes, it turned out to be 5 cm high. The top is perfectly even, with a beautiful golden crust. If you have bumps on the surface, it's okay, just turn the cake upside down.
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.
I cut the well-cooled cake into 2-3 parts. I don’t have a special device with a string for cutting biscuit, so I use a different method: from below, under the 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 thinnest slices of any height.
Cakes need to be soaked so that they are juicier. Any syrup will do, 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.
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 the finished cream, I add canned peaches, cut into large pieces.
I grease the bottom of the cake with half the cream, distributing it in an even layer.
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.
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 a pastry bag. I decorate with fresh fruit, chocolate truffles, marshmallows and meringues.

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!

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 a biscuit. 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 is similar in consistency to that 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.

Ingredients:

1) Chicken eggs - 5-6 large;
2) Sugar - 250 grams;
3) Baking powder - 1 pack (about 2-3 grams);
4) Premium flour - 250 grams

How to make a fluffy and soft biscuit

In order for the biscuit to really turn out soft and tender, it is necessary to properly prepare all the products. To begin with, eggs are taken, they must be cold enough, as in this case they will beat better. Many people write that it is worth whisking the eggs first, and only then add a little sugar, but it is better to beat the eggs with sugar together. So, five or six eggs are broken into a bowl, a glass of sugar is poured into the same place and beaten with a whisk until the mass becomes six times larger.

After that, a pack of baking powder and the entire amount of flour are poured into the eggs with sugar, the dough is kneaded with a spoon from the bottom up, this will help to avoid settling of the mass. Only from a lush base can you cook (recipe with photo step by step) at home. The form is lubricated with oil and the resulting dough is poured into it, it is better to bake the base for the cake at a temperature of one hundred and fifty degrees for half an hour. It is recommended not to open the oven during baking for the first fifteen minutes. When the base is ready, remove the mold and leave the biscuit for ten minutes to cool, this will help to remove the biscuit from the mold without damaging it.

Biscuit cake with nuts and chocolate cream

Such a delicacy will be an ideal option for a children's birthday, in addition, chocolate goes well with nuts, so you should make such a delicious cake at least once.

Biscuit Ingredients:

1) Chicken eggs - 4 pieces;
2) Crushed nuts (walnuts or peanuts) - 200 grams;
3) Flour - 200-250 grams;
4) Starch - 2 large spoons;
5) Baking powder - five grams;
6) Sugar - one glass.

Cream products:

1) Condensed milk - 1 large can;
2) Powdered sugar - 50 grams;
3) Dark chocolate - 2 bars;
4) Butter - one pack (180-200 grams).

Cooking cake with nuts and chocolate cream

To begin with, it is worth doing the preparation of a biscuit, for this, four eggs are broken into a bowl and about two hundred grams of granulated sugar is poured into it. All this is beaten until the mass becomes five times larger, after which starch, flour and cocoa are poured into the eggs with sugar, everything is gently mixed with a spatula. Next, you can deal with nuts, they are peeled and chopped with a knife, you can grind them in a coffee grinder. All two hundred grams of nuts are added to the dough, and then the mass is poured into a mold, and sent to the oven for thirty minutes, the temperature should be no more than one hundred and fifty degrees.

While the biscuit is being prepared, it is worth starting to prepare the cream for. To begin with, two bars of chocolate are taken and broken into separate pieces, all the slices are placed in a container, which is placed in a water bath. Thus, you need to completely melt the chocolate to a liquid state. Once the chocolate is prepared, you can put the butter in another bowl, which has been well thawed until soft. The butter is well kneaded, all the condensed milk is added to it and the melted chocolate is poured into the mass. To make the cream whip better, add two tablespoons of powdered sugar to it, and then beat the mass well with a mixer for 10-15 minutes.

Assembling the cake

When the biscuit is ready, it is cut into 2 or 3 parts to make several cakes. You will also need syrup for impregnation, it is prepared from sugar and water, just a few minutes of sugar and water are enough to get syrup. Biscuits are soaked, and after that each of the layers of the cake is smeared with cream. The finished cake is put in the refrigerator for a couple of hours to soak with cream, after which you can cut the biscuit, the recipe with a photo step by step at home, which was provided to the hostesses above.

Sponge cake with fruits and sour cream "Sun"

This cake is very juicy and summery, you should try to cook it to diversify your tea drinking at home. How to cook a biscuit for him has already been written at the very beginning of the article, so it’s not worth describing the recipe, but it’s worth talking about the preparation of the cream for the cake and its filling in more detail.

How to make cream for the cake "Sunshine"

To begin with, it is worth taking sour cream of twenty percent fat content, granulated sugar is added to it, the mass is beaten well and the cake layers are smeared with it, various fruits are placed on each of the layers of the biscuit, it is better to use bananas, cherries or pineapple. It is important for the top layer to choose more sour and bright fruits, these can be kiwi, pineapples, canned apricots, grapes, strawberries, raspberries and much more.

Biscuit cake "Prague"

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Prepare the ingredients for the biscuit.

Grease a baking dish lightly with oil and cover with parchment (or grease with oil, sprinkle with flour and shake off excess flour).
Sift flour 1-2 times.
Separate the whites from the yolks.

Separate the whites from the yolks very carefully so that not a drop of the yolk gets into the whites, otherwise the whites will not whip. Also, the bowl in which the proteins will be whipped should be clean, without traces of fat. It is better to wipe it with a paper towel dipped in vinegar or lemon juice.

Put the yolks in a bowl, add half the sugar and vanilla sugar.

Grind the yolks with sugar well until they increase in volume and whiten the mass.
Yolks can be ground with a fork, whisk, mixer or rod grinder.

Place egg whites in a clean bowl or mixing bowl.

Beat egg whites at medium mixer speed until light, fluffy foam (soft peaks) is formed.

Continue beating while slowly adding sugar.
When all the sugar has been added, continue beating until the egg whites spill out when you tilt (or turn) the bowl (be careful not to overbeat the egg whites).

Add a third of the whipped proteins to the yolks.

And gently, from top to bottom, mix with a silicone spatula.

Add the sifted flour to the yolk mass.

And mix well.

Then add the remaining whipped egg whites.

And very carefully, with movements from top to bottom, as if lifting layer by layer, mix the dough.

Tip 1. The dough does not need to be mixed for a long time, so as not to destroy the air bubbles, due to which the biscuit rises.

Tip 2. Grated lemon or orange zest, sifted cocoa, chopped nuts can be added to the biscuit dough. These ingredients are pre-mixed with flour. If cocoa or nuts are added to the dough, the flour should be taken less by the same amount. Also, part of the flour can be replaced with starch.

Tip 3. The form is filled with dough no more than 2/3 of the height, since during baking the biscuit increases in volume by about 1.5 times.

Pour the batter into the mold and smooth the surface.

Bake the cake in a preheated oven at 180°C for about 30-35 minutes.
Carefully remove the cake from the mold, place on a wire rack and let cool.

Tip 1. During baking, it is advisable not to open the oven door for the first 20-25 minutes, otherwise the biscuit may fall off. But, if there is no need, it is better not to open the door during the entire baking time of the biscuit.

Tip 2. The biscuit is ready if it has shrunk a little, the edges move away from the walls of the mold, and when you lightly press it with your fingers, the biscuit springs up, and the hole is quickly restored.

If the form was not covered with parchment paper, you need to walk along the edge of the form with a knife and separate the biscuit from the walls of the form. Cover the cooled biscuit with a napkin or paper towel and let it rest at room temperature for 8-12 hours (then, when soaked with syrup, the biscuit will not soak and crumble when cut ).

Enjoy your meal!

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!