Biscuit is a universal pastry for confectioners. Almost no cake can do without a biscuit, cakes and rolls are made from biscuit, they are used as the basis for any confectionery.
Lush, like a cloud, and quite dense, with butter and cream, with nuts and carrots - they are very different, but they are united by the technology of preparation. Whatever the biscuit dough, for it you just need to beat the eggs (or separately the whites and yolks) and add the rest of the ingredients as carefully as possible. It is due to the air added during whipping that your biscuit will rise in the oven.
When baking a biscuit, two processes occur simultaneously. Firstly, the air in the dough heats up and, accordingly, expands, it causes the dough in the oven to rise, that is, to increase in volume. Secondly, if there is enough heat (at a baking temperature of 180-200C), the walls of the growing pores are baked. Thus, to get the right biscuit, you need to beat the eggs well, adding as much air as possible, mix the dough, trying not to lose the added air, and then bake it properly at a sufficiently high temperature.
Before carefully studying the technology of Irina Chadeeva, we suggest watching the video recipe of professional confectioner Oleg Ilyin!
What do we bake from?
FLOUR
Biscuits are baked thanks to the starch gelatinization process - when heated in a wet dough, it changes its structure, becoming thicker and more viscous. Therefore, it is the presence of starch that is important for a biscuit, and, accordingly, it can be baked from almost any flour - rice, wheat, corn, buckwheat (any flour contains starch). If you replace part of the wheat flour with starch, the biscuit will be more durable and crumbly. You can bake a biscuit without flour at all, only on starch. But in nut flour (ground nuts) there is no starch, and therefore biscuits with nut flour are less durable and easily settle. Nevertheless, confectioners often make biscuits with nuts - it turns out very tasty!
EGGS
Without which, in principle, it is impossible to bake a biscuit - so it is without eggs. It is the eggs that give it both splendor (when beating) and strength (when baking). A well-beaten egg mass is the key to success when working with a biscuit.
SUGAR
For a biscuit, take ordinary sugar, preferably with small crystals. They dissolve faster, respectively, and the eggs beat better with them.
Basic biscuit recipe
There are many options for a biscuit, but it’s worth starting with the simplest recipe, which, however, is no worse than the most complex ones. Remember the proportion:
4 eggs
120 g sugar
120 g flour
and no baking powder!
How to make a biscuit:
1. First, measure out all the ingredients. Sift flour (as well as starch, if using) - it is saturated with air and then it is better mixed in the dough. Separate the eggs into whites and yolks (remember that cold eggs separate best into whites and yolks), while using a large bowl for whites and a medium-sized bowl for yolks.
Please note that the forms and baking sheets for biscuits must be prepared in advance, and the oven should also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to the mold (on a baking sheet) and baked without wasting time. Biscuit dough settles quickly, and the finished products from the settled dough are low and sticky.
2. Pour half the sugar into the yolks and beat with a mixer at maximum speed into a thick, almost white mass.
3. Wash and dry the whisks and beat the whites at maximum speed until the mass is white and thick. Mixer attachments should leave a clear, non-blurring mark. Only now add the remaining sugar and beat further until the mass becomes snow-white and shiny.
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4. Add the yolks to the whites and mix very gently with a spoon so that the mass becomes homogeneous, light yellow in color.
How to mix correctly? Take a spoon and lower it sideways into the middle of the bowl. Swipe the convex part of the spoon along the bottom (towards you), then up the wall of the bowl, continue moving over the dough and again lower the spoon into the middle. The spoon will describe a circle. Repeat this movement while turning the bowl with your other hand. Thus, all types of biscuit (and other whipped) dough are quickly and gently mixed. This method is called the "folding method".
5. Add flour and other dry ingredients. Stir again by folding. Do not mix too long, as the dough may become too dense.
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As soon as the lumps of flour have disappeared, stop. Pour the dough into a mold, smooth the surface and place in the oven.
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What to add?
Butter is often added to the biscuit. To do this, it is melted, cooled and poured as carefully as possible. Even a small amount of butter makes the crumb more tasty and moist, biscuits with butter do not stale longer.
How to prepare a form?
There are several ways to prepare the molds and bake the biscuit. Each has its own advantages and disadvantages. Sometimes it doesn't matter what form you bake in, and sometimes it matters.
Method number 1
Brush the inside of the pan with softened butter (the melted butter will run off and not evenly coat). Pour a spoonful of flour and, shaking the form, distribute the flour first along the sides of the form, and then along the bottom. Tap the mold well to pour out the excess flour.
With this method, the biscuit does not stick to the bottom and walls of the mold at all. After baking for 5–10 minutes, the biscuit cools down and slightly decreases in size, while a small gap appears between the mold wall and the biscuit, and a small slide remains on the biscuit. Turn the biscuit over onto a wire rack, it will easily come out, while the slide will be at the bottom, and the top will be completely even.
DISADVANTAGE: when using this method, the biscuit is slightly lower.
Method number 2
Do not grease the mold, but cover the bottom with baking paper.
When baking, the biscuit will stick to the walls, but when you take out the mold, it will also settle. Since the walls cannot settle (they are stuck), the “hill” will settle, thus, when cooling, the surface of the biscuit will become even. The biscuit is taken out of the mold only when it has completely cooled down. To do this, very carefully run a knife along the walls, separating the biscuit, and remove the mold. The baking paper is removed before using the biscuit.
DISADVANTAGE: in order to separate the biscuit from the walls, skill and accuracy are needed; Do not use silicone molds.
Method number 3
Do not grease the mold and do not put baking paper on the bottom.
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This method is suitable for the lightest and most delicate biscuits, which settle down when cooled under their own weight. These are biscuits with a small amount of flour and starch, as well as protein biscuits. Usually they are recommended to be cooled upside down - for this, immediately after baking, the form is turned over and placed on bowls so that the biscuit does not touch them. In this position, the bottom and sides of the biscuit are glued to the form, it does not fall out, but it does not settle under its own weight either. Please note that in this case it is important to choose the right size of the form so that the biscuit does not turn out above the edges and can be turned over.
DISADVANTAGE: sometimes it is difficult to separate the biscuit from the form; silicone molds are not suitable for such baking.
Bakery products
Always preheat the oven to 180–200°C in advance. It is desirable to bake biscuits on the middle level of the oven, you can use convection. Try not to open the oven during the first 15 minutes of baking so as not to cool the air. You can check the readiness of the biscuit 25-30 minutes after the start of cooking. Ready biscuit - always with a uniform slide, golden brown. Pierce it in several places (closer to the middle) with a toothpick, there should be no sticky dough on it. You can also press with your palm, the finished biscuit is elastic and durable.
IMPORTANT!
So that the biscuit does not get wet during impregnation, is strong and elastic, it is advisable to let it lie down for several hours. For cakes, I usually bake a biscuit in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if the air is dry in the kitchen, you can remove the biscuit into a bag after complete cooling.
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How to cut a biscuit?
One four-egg biscuit, baked in a 20 cm diameter pan, can usually be cut into three cakes. To keep the cuts even and the cakes the same thickness, use a few simple tricks.
Lay the biscuit upside down - it is very flat and your cake on top will be flat too. It is convenient to use a sheet of baking paper, a flat plate or a wire rack as a substrate, the main thing is that you can easily turn the cake along with the base. Prepare a knife - it is highly desirable that it be sharp, with a blade that is longer than the diameter of the biscuit. A bread knife with a wavy blade is very suitable.
Use a knife to mark cut lines about 1 cm deep around the circumference of the biscuit.
Insert the knife into the cut and cut, carefully turning the biscuit and pressing the knife against the bottom cake, it should go exactly along the marked line.
Problems?
- Too thin dough - the whites or yolks were not beaten well, the dough was stirred for too long;
- The biscuit does not rise well - the dough was stirred for a long time, the eggs were not beaten well, the oven is too cold;
- The biscuit sagged heavily after baking - the dough was badly baked, there was little flour or starch;
- Biscuit donkey in the oven - oven too hot;
- Biscuit crumbles a lot - too much starch.
As children, we all loved mom's cakes so much. There was certainly a recipe that was prepared exclusively on holidays. Now we've grown up and in our power to bake any delicacy for all family members.
The variety of culinary masterpieces is so great that it will not take long to get lost in it. To decide on what actually to stop your choice - think about what you want?
1. To be tasty
, no, not just tasty, but so that a piece of delicacy melts in your mouth.
2. To be able to don't worry too much about calories
.
3. To be the ability to use almost the same ingredients to get a new treat every time
.
4. To no problem with cooking
so that the dish is not capricious.
The French are exquisite connoisseurs of sweet pastries, it is to them that we express our gratitude for the fact that the world knows the recipe for such a delicacy as a biscuit.
Is it possible! The French are exquisite connoisseurs of sweet pastries, it is to them that we express our gratitude for the fact that the world knows the recipe for such a delicacy as a biscuit. This treat is perfect for all of the above requirements.. You might argue that his baking will have to be tricky, that A biscuit can only be prepared by an experienced hostess.
With our tips, you will delight your loved ones, guests and yourself with the culinary skills.
Biscuit recipe at home (simple): proven options
We offer for your consideration several proven options.
Biscuit "Classic". What do you need to make this dessert?
Ingredients:
1. Six pieces eggs;
2. wheat flour 150 grams;
3. granulated sugar 200 grams;
4. Baking powder 10 grams;
5. Vanilla-10 grams;
6. Pinch salt.
Let's start the cooking process.
Cake ingredients. We take the eggs, break them into a clean container and with the help of improvised means whisk until foam appears . Then the portions indicated in the recipe add salt, granulated sugar and vanilla to the bowl. After repeat the whipping procedure for another three to four minutes . In a special container mix flour and baking powder. Slowly combine the contents of two bowls while adding the mixture to the eggs.
And again beat for about twenty five minutes. As a result of the performed manipulations, you should get medium thick dough . If the whipping process becomes tiring with its monotony, then you can cheer yourself up with the thought that the longer you beat the ingredients, the more fluffy you get a biscuit at the end.
Next, take a tall form, cover it with special parchment paper and carefully pour the finished dough onto it. Now it's the turn put the future biscuit in the oven. The recipe for a biscuit at home is so simple that you will not have time to look back how in twenty-five minutes you will have cakes ready for him .
Next, take a tall form, cover it with special parchment paper and carefully pour the finished dough onto it. The temperature in the oven chamber should not exceed one hundred and eighty degrees.
When you are sure that the cakes have already browned and look appetizing enough, do not rush. AT turn off the oven, but do not take out the mold, let the biscuit stay there for another ten minutes. After the specified time Spread a clean towel on a hard surface and turn the cakes over onto it.
Now the cakes are ready to create the most delicious cakes and cakes. Biscuit, in addition to its other advantages, is also good because it contributes to the development of fantasy. And the secret is in the cream. The cakes themselves come out quite dry, so they must be soaked in syrup, fruit juice or cream.
You will need two glasses of cow's milk, one glass of sugar and four chicken yolks.
Since childhood, custard has been a favorite for many connoisseurs of the sweet life. Yolks rubbed with sugar , Meanwhile bring milk to a boil on the stove . And then the fire is reduced, and the yolks are introduced into the milk in small portions while mixing thoroughly. The cream is on the stove until thickened.
Then it remains only to wait for the resulting mass to cool down in order to apply it to the finished cakes.
The recipe for a biscuit at home is so simple and delicious that it is very often used in preparation for children's holidays. Boys and girls like this non-greasy and moderately sweet treat. But if you are trying to please older gourmets, then you can refer to the recipe for a biscuit called "Elizabeth" .
Biscuit "Elizabeth" in its preparation includes the following steps:
The cream here is prepared from the following products: two packs of fresh butter, one can of condensed milk, two yolks, a bag of vanilla. Add to all of the above half a glass of water.
Eggs are mixed with water and condensed milk and gradually heated over low heat. At the same time, the oil is ground with vanilla.
Then both masses are combined and whipped to an airy consistency. The cream is ready. When it cools down you can apply it on the cakes on both sides, adding chopped nuts . On top, the masterpiece is decorated with grated chocolate, berries or marshmallows..
Another gourmet delicacy is biscuit with cottage cheese. You need to bake the cake, divide it into 2 parts and soak in syrup.
Then get on with the filling. Take half a glass of juice. It is better if it is grape or apple, and dissolve one pack of gelatin in it. Then Mix five hundred grams of cottage cheese with half a glass of sugar, beat everything and add juice with gelatin there. Now you will again need the form in which the biscuit cakes were baked.
From above, the masterpiece is decorated with grated chocolate, berries or marshmallows. Now you are convinced how simple the recipe for making a biscuit at home is. Next post in turn, the cake layer on top of each other, then the filling, again the biscuit, the rest of the filling. Place a treat cold for three hours .
When the specified time is up, you can start decorating. Here, give free rein to your imagination, You can use whatever you like and whatever is in the fridge: fruits, berries, marmalade, chocolate, caramel, ice cream.
The main thing is that the appearance of the dessert is as great as its taste. If you want the cakes to be more soaked, then they can be cut not into 2, but into 3 components. During the cooking process, it happens that the cake does not want to keep its shape, it breaks, don't put it in the trash can.
If it is crushed, then such a marriage can be used for decoration. And if you break the cake into several small pieces and then soak it with cream, you get a slightly different dish, but also not a bit worse than a biscuit.
To decorate the cake, use everything that you love and everything that is in the refrigerator: fruits, berries, marmalade, chocolate, caramel, ice cream. Another trick for those with little time to spare. If the guests came unexpectedly, and there are no conditions for baking cakes, then you can buy them at the nearest store, and grease with cream and decorate on your own.
For a simple homemade biscuit recipe you like, check out our recommendations.
1. Both the appearance and the taste of the dish depend on the quality of the flour., especially for such a finicky biscuit. Flour should have a high level of gluten , and to enrich it with oxygen, first pass it through a sieve. Let the flour breathe.
2. If you are impatient, then this item is for you. After the biscuit is placed in the oven, it must not be opened. If you look into the baking cabinet in the first fifteen to twenty minutes, then the dough will fall and you will have to forget about splendor.
3. Eggs also need attention. You need to beat them without being lazy. If you save time on this process, then when baking, the biscuit will rise, but as soon as you take it out of the oven, it will immediately fall and turn out to be flat.
4.Sugar should be chosen only white , brown in this case will not be able to replace it.
5. The saying says that you can’t spoil porridge with butter, this also applies to biscuits. It is preferable that the oil had a high fat content, then the baking will be different in taste and splendor.
Both the appearance and the taste of the dish depend on high-quality flour, especially for such a fastidious biscuit. 6. If you decide to treat your loved ones with a treat, then approximately
Biscuit cakes
Intending to make a delicious biscuit cake, many people buy ready-made cakes in the store and simply experiment with cream and toppings. In principle, it turns out very quickly and tasty, but all semi-finished products, including confectionery, contain quite harmful preservatives that prolong the shelf life, and they are quite far from home baking in taste. Therefore, any recipe for a biscuit cake begins with the preparation of cakes, which are not at all difficult to bake. For medium-shaped cakes, you will need 6 eggs, 1.5 cups of sugar and flour, 0.5 sachet of baking powder (you can do without it, but then the cake will be less magnificent). Beat the eggs well with a mixer, gradually pouring sugar, then add flour combined with baking powder, and gently knead the dough. In a collapsible round shape, greased parchment is laid on the bottom, half of the dough is poured and baked in a medium temperature oven for about 20 minutes without opening the door. You can bake 1 cake, and then cut it in half. In this case, he will spend about half an hour in the oven.
Custard
When thinking about how to make a biscuit cake so that it turns out tasty and beautiful, you first need to think about the cream. The cakes come out quite dry, so it is advisable to additionally soak them with sugar syrup, milk or fruit juice. As for the cream, one of the simplest options is custard. For him you will need 2 cups of milk, a glass of sugar, 4 yolks, vanillin. The recipe for a biscuit cake with this cream is often used for children's parties, as it turns out to be moderately sweet and low-fat. The yolks are rubbed with sugar, the milk is put on the stove in a wide bowl and boiled. After that, the fire is reduced to a minimum and the beaten yolks are slowly poured into the milk, mixing well to avoid clumping. The cream is boiled, continuing to stir, until thickened. At the end add vanilla sugar or vanillin. After the mass has cooled, it is smeared with cakes, and then decorated with grated chocolate, berries or marshmallows on top.
Cake "Elizabeth"
For those who prefer to flavor pastries with a fat cream, the Elizabeth biscuit cake recipe is suitable, for which you need to bake one cake by analogy with the previous recipe, cut it into 3 parts, and then, while they cool, prepare a cream from the following products: packs of butter, a can of condensed milk, 2 yolks, a bag of vanillin, a quarter cup of water. Eggs are mixed with water and condensed milk and heated over low heat until thick, stirring. At this time, the butter is triturated with vanilla, and then both masses are mixed and whipped until airy. The resulting cream is smeared with cakes on all sides, decorated with grated chocolate or crushed nuts.
Cake with curd filling
To make the dessert not only beautiful and tasty, but also healthy, you can use cottage cheese as a filling. For a festive table, for example, a recipe for a biscuit cake with cottage cheese filling is suitable. First you should bake the cake, cut in half and soak both parts with sugar syrup. And then they prepare the filling, for which a pack of gelatin is dissolved in half a glass of juice (apple or grape is best). Half a kilogram of cottage cheese is mixed with half a glass of sugar, whipped with a blender and juice with gelatin is added. Next, the cake is collected in the form where the cakes were baked, in this order: biscuit, half of the filling, the second biscuit and the second half of the filling. Then put in the refrigerator to harden for 3-4 hours. You can decorate such a cake with fruits and marmalade.
sponge cake. Biscuit cake is a fairly common and one of the most popular varieties of cakes with a long history. Such cakes are prepared on the basis of biscuit cakes, and various creams, glazes and fillings are used to impregnate and decorate them.
Biscuit dough is prepared quite quickly, so all the products for its preparation must be prepared in advance. In order to prepare biscuit dough according to the basic recipe, flour is added to beaten eggs with sugar, after which the dough is kneaded and cakes are baked from it. Then the finished cakes are cut, soaked in syrup or smeared with cream and decorated. And to add splendor to biscuits, part of the flour can be replaced with starch. You can add to the dough and pieces of fruit or nuts.
In order for the biscuit to turn out with a bang, the eggs for beating must be chilled, and the container in which they will be beaten must be cold, dry and clean. And the flour, before you start preparing the dough, should be sifted at least three times - this will saturate it with oxygen and make the dough fluffy and soft. As for sugar, it is quite acceptable to grind it into powder - then it will be much easier to beat the eggs.
Jam or jam is considered to be a classic filling for biscuit cakes, and a huge number of a wide variety of creams allows you to experiment with their tastes: a biscuit cake with cream based on condensed milk will be very sweet and at the same time a little dry, a biscuit cake with sour cream turns out surprisingly tender and soft, and the biscuit cake with whipped cream is always unusually airy. They go well with biscuits and butter, cottage cheese or custard.
Very tasty biscuit cakes are also obtained with fruits: strawberries, cherries or fruit jelly. A banana layer will also be an excellent solution - it will help make the biscuit cake softer and more tender. And biscuit cakes with the addition of cocoa or chocolate can boast an extremely rich taste.
When baking biscuits, it is necessary to observe the temperature regime, which should be in the range from one hundred and eighty to two hundred degrees. If the temperature exceeds these values, the surface of the biscuit may become covered with a crust that prevents the evaporation of moisture, and the finished biscuit will certainly settle after cooling. Also, so that the biscuit does not settle and compact, it is strictly forbidden to shake the form with the dough. And if you don’t want to bake biscuit cakes yourself, you can always buy ready-made cakes in the store. Even children can make a cake from such cakes!
Calories: Not specified
Time for preparing: Not specified
Usually the culmination of any feast comes at the very end, when a birthday cake is served. And if it is tasteless, then, we can say, your efforts to prepare the holiday were in vain. After all, guests are unlikely to remember the delicious canapes served at the very beginning, or your signature salad that you decorated for two hours. They will definitely remember a tasteless store-bought cake with a taste of soda, cheap margarine or essence. Therefore, I propose to forget the road to the confectionery departments of stores, and bake cakes on your own. And I’ll start, perhaps, with the simplest, but win-win option - let’s make a biscuit cake, a recipe with a photo step by step at home will show the whole baking process, and you will see that there is nothing complicated in it.
Ingredients:
For the biscuit:
- white wheat flour - 130-140 g;
- granulated sugar (fine) - 180 g;
- chicken eggs (selected category) - 4 pcs.;
- vanilla sugar - 10 g.
For cream:
- butter (unsalted) - 250 g;
- vanilla sugar - 10 g;
- filtered water - 50 ml;
- condensed milk - 380 g;
- egg yolks - 2 pcs.;
- cocoa powder (unsweetened) - 4-5 tbsp. l.
For impregnation:
- filtered water - 400 ml;
- sugar - 100 g;
- instant coffee - 3 tsp;
- cognac or amaretto (optional) - 30-50 ml.
For chocolate glaze:
- sour cream (fat content from 20% - 100 g;
- cocoa powder - 2 tbsp. l.;
- granulated sugar - 2 tbsp. l.;
- butter - 50-70 g.
How to cook with a photo step by step
1. Separate the eggs into yolks and whites and place them in deep bowls that are easy to beat. I whipped egg whites in a food processor. 
2. And the yolks - by hand. But all this can be done with a mixer. Just remember that after each whipping, the mixer whisks must be thoroughly washed and wiped dry. Divide all sugar intended for biscuit cakes into 2 unequal parts - pour about 2/3 for proteins and leave 1/3 for yolks. Ordinary sugar can be immediately mixed with vanilla. 
3. Start whipping the whites when a lush foam forms, approximately, as in the photo, start pouring sugar in a thin “stream”. 
4. In no case do not add the entire norm at once, because the proteins will not whip, as is necessary for a fluffy biscuit. Pour in sugar with a tablespoon, without stopping the mixer. 
5. To make the cake airy and tall, beat the whites to soft or medium peaks. That is, when the whisk is raised, the mass will “stretch” behind them, forming traces in the form of a bird's beak. They should not "stand", the tips should be lowered. By this time, the protein mass will become shiny and airy, it will increase several times in volume, and the sugar will completely dissolve. 
6. Take care of the yolks. Pour in the rest of the sugar. 
7. And beat by hand or with a mixer until the sugar dissolves. The mass will brighten and increase in volume, become more dense. 
8. Take about a third or half of the whites and add to the yolks. 
9. Gently mix using the folding method. That is, you need to do not circular movements with a spatula, but, as it were, scoop up the mass from below and lift it up. 
10. Now add half of the total flour. Don't forget to sift it. Stir again using the folding method. 
11. Add remaining proteins. Stir. 
12. Pour in the second half of the flour. Stir. 
13. This is how the biscuit dough for the cake should turn out - airy, uniform, pouring. 
14. Take a suitable baking dish, grease it from the inside with vegetable or butter, sprinkle with crushed breadcrumbs or flour and pour the dough into it. Preheat the oven to 180-200 degrees, send the form with the dough into it for 25-30 minutes. When choosing a shape, keep in mind that the biscuit will increase in volume by half, or even more. In no case do not open the oven door while the biscuit dough is baking there, otherwise it will immediately settle. I baked a biscuit in a slow cooker on the "oven" mode for 35 minutes at a temperature of 130 degrees. And then held for another 10 minutes on auto-heating. This is how I got a biscuit - 10-12 centimeters in height, no less. Cool the biscuit base on a wire rack. And then cover with a waffle towel and let it “rest” for 5-6 hours. 
15. Using a large sharp knife, cut the biscuit into 3-4 cakes. 
16. Engage in the preparation of the cream. Mix water, condensed milk and yolks. 
17. I also added cocoa to the cream. But this is optional. Send the mixture to a small fire, boil until thick. It is better to use a water bath, otherwise the mixture can burn quickly and the cream will be spoiled. 
18. Remove the thickened cream from the heat.
By the way, it's still very tasty.
19. In parallel, you need to remove the oil from the refrigerator so that it has time to soften. Cut it into cubes. 
20. Add vanilla sugar to it and beat at medium speed. Add the cooled mixture of condensed milk and yolks to the butter in small portions, without stopping the mixer. 
21. This is how I got the cream. Due to the characteristics of my cocoa powder, dark grains formed in it, but this did not spoil the taste. Let the cream chill in the refrigerator for 30-60 minutes so that it does not spread when forming the sponge cake. 
22. In the meantime, you can prepare the impregnation. It is not necessary to make it coffee like in my recipe. You can just make sugar syrup. I won't show you step by step how to do it, just don't add coffee. It will also be delicious with berry syrup, especially if the cream is without cocoa, but simply on condensed milk. Mix all the ingredients for impregnation and boil over low heat. When the liquid is reduced by about 20%, a light coffee syrup for soaking the cake can be considered ready. Take it off the heat and let it cool down a bit. Don’t worry about alcohol, you don’t feel its taste in the finished cake, because all the alcohol has time to evaporate. Only a subtle aroma remains. 
23. Place the first cake on the dish and pour it abundantly with impregnation. 
24. Then smear it with cream. 
25. Cover with the next cake. Repeat the procedure with all the "floors" of the homemade cake. You can also smear the cake with cream on all sides and top, and then decorate it as you wish. But I decided to pour it with chocolate icing. 
26. Mix cocoa with sugar. 
27. Add sour cream and stir. 
28. Put the mixture on a slow fire. While stirring, bring it to the state of liquid chocolate, then remove from the stove and cool slightly. Add a piece of butter and mix one last time. It is advisable to cool the finished glaze, otherwise it will spread a lot. 
29. Apply frosting to the cake. You can try this biscuit cake right away, because we made it softer with the help of impregnation. 
But the next day the cake will be even tastier. It's so easy to make a biscuit cake at home, the recipe with a photo showed you the whole process step by step, so you can safely start baking!
I also suggest that you look at a simple one that is cooked in a slow cooker.
Happy tea!
