Biscuit can be called the foundation of world confectionery art. Developed a lot of recipes for cakes, pastries and other desserts based on it. You can work with biscuit dough at home. The main thing – compliance with the dosage and technology.
|Flour –||450 g|
|Sugar –||2 glasses|
|Eggs –||6 pieces.|
|Baking powder –||1 package|
|Starch (common potato) –||1 tbsp. l.|
|Turmeric –||1 tsp.|
|Vanillin –||1 bag|
|Sunflower oil (rast.) –||for lubrication|
|Sour cream homemade –||0.7 l|
|Time for preparing: 150 minutes||Calories per 100 grams: 210 Kcal|
We analyze the recipe cooking step by step. First you need to trudge flour with baking powder.
Chilled eggs share. We interrupt the squirrels, gradually increasing the speed of rotation of the corolla. When they become a snow-white mass, gradually pour half the sugar.
You can pre-grind it into powder, then the process of dissolution will be faster.
Remove the protein mass in the fridge and proceed to the yolks. We act according to the same scheme. In a separate container, mix all the bulk components. Turmeric is required to make the color of biscuit more saturated, which is important if the eggs are with pale yolks.
Starch will help lift the cakes and preserve their shape..
Carefully mix the egg masses with a special spatula. Add dry ingredients and mix well..
For the cream, beat the prepared sour cream with sugar until the final splitting. If you have sour cream in your shop, pre-strain the whey with it, dipping it in a sieve with gauze and pressing it down with a heavy load..
We activate the baking function on the oven and set it at 180 ° С.
We take a detachable form, line the bottom with oiled vegetable tracing paper, cut off the excess in a circle. We rub the sides of the container with butter so that the biscuit does not stick during baking. But do not be too zealous, otherwise an excess of oil will not let the dough rise.
Pour the finished mass and immerse bake for one hour. Do not look into the oven until the end of the process: the cake may fall from a sharp temperature drop. Readiness can be checked by pressing on the surface with a wooden spatula..
If the baking has returned to its original form – it is ready. We take out, cover with a clean towel and let it cool for about 10 minutes. Cut it with a special knife into three parts, coat it with plenty of sour cream.
Biscuit cake with condensed milk
- Flour – 600 g;
- Condensed milk – 1 bank;
- Soda – 1 tsp;
- Salt is a pinch;
- Eggs – 3 pcs .;
- Vinegar – 1 tbsp. l .;
- Milk – 7 tbsp. l .;
- Vanillin – bag;
- Granulated sugar – 250 g;
- Butter (fatty) butter – 250 g;
- Nuts – 200 g;
- Water – 5 tbsp. l.
- Cocoa – 3 tbsp. l.
Beat cold eggs in a glass blender, in this case it is not necessary to separate the whites and yolks. The dough will rise well due to slaked soda. We pour sand. The egg mixture is doubled on eyes.
Milk is heated, pour into the egg mixture. We continue to interrupt. If you do not like too sugary (sweet) pastries or such a cream is supposed, then the dose can be reduced by half.
Add salt, vanilla and crushed flour. The dough will turn out to be rare. In a spoon we extinguish soda with vinegar and foam add to the finished mixture.
We oil a special baking dish, pour the dough into it. The surface is tightened with foil and immersed in a heated oven to 195 ° C. After 40 minutes, remove the coating and leave to bake for 10 minutes..
Soft butter cut into pieces in a glass bowl. We interrupt the combine to increase the volume and pour a thin stream of condensed milk, continuing the process of beating. Thick cream send in the fridge.
Nuts can be used any: walnuts, almonds, hazelnuts, peanuts. We clear from a shell, it is slightly crushed by a rolling pin.
In an iron bowl we combine purified water, cocoa and cold milk. Pour 2 spoons of sand and cook the icing, stirring all the time, not allowing it to boil. Cool and add some butter..
From the form we take out the cake, we cut it in equal parts into three parts. Liberally coat all cakes with cream and sprinkle with nuts. Pour glaze over the topmost layer and let it soak for two to three hours..
Chocolate Sponge Cake
Chocolate is one of the most popular products in the confectionery business. The introduction of cocoa in the dough will give it the appropriate taste and color.
- Flour – 450 g;
- Sugar – 200 g;
- Eggs – 4 pcs .;
- Cocoa – 4 tbsp. l;
- Liquor – 100 g;
- Baking powder – 1 package;
- Instant coffee – 1 stick;
- Water – 1 cup;
- Chocolate butter – 250 g;
- Coconut chips – 100 g;
- Powdered sugar – 1 pack;
- Butter (fatty) oil – for lubrication.
In deep glassware, we make eggnog of eggs and sugar, add crushed flour with cocoa and baking powder. Dissolve coffee in hot water, pour it into the dough and mix it quickly..
We coat the baking dish with butter and pour out the dough. We send to bake for 40 minutes. Do not look into the oven.
Soft butter chop into slices in a separate container, add powdered sugar and beat into a thick air mass..
Take out the sponge cake from the oven, let it cool. Divide into two parts. All cakes soaked with liqueur (any available). We coat the cakes with chocolate cream and decorate with coconut chips.
Sponge Cake with Fruit
When the season of fresh fruit comes, it is impossible not to seize the opportunity and not to make a delicious sponge cake for dessert..
- Flour – 3 cups;
- Sugar – 1 cup;
- Cream in an aerosol – 1 bottle;
- Eggs – 3 pcs .;
- Starch – 1 tbsp. l .;
- Soda – 1 tsp;
- Turmeric – 1 tsp;
- Kiwi – 2 pcs .;
- Raspberries – 1 cup;
- Strawberries – 1 glass;
- Lemon – 1 pc .;
- Water -1 glass;
- Vanillin – 1 pack.
Sugar with eggs, beat with a combine at high speed until you get a steady and dense eggnog.
Fill the flour with starch, soda, turmeric and vanilla. The mass will be pretty thick. Heat the oven to 180 ° C. Putting tracing paper, carefully lay out the dough.
The form will have to shake a little from side to side so that the mass spreads uniformly. Keep in the oven for 45 minutes.
Fruits are washed and wiped with paper kitchen towels. Shred slices.
Cut the lemon into two parts, pierce arbitrarily the pulp with a fork and squeeze out the juice. If there is a special press, this will ease the task..
Add water to the juice, three tablespoons of sugar and put on the hob, stir and remove after the formation of a homogeneous lemon syrup.
We get the sponge cake out of the oven, divide it into two parts. Soak in syrup, let it soak for 10 minutes. On top of each cake lay out arbitrarily fruit, pour cream. We give soak for 4 hours, and preferably – all night.
Biscuit cake in a slow cooker
- Flour – 350 g;
- Egg – 5 pcs .;
- Soda – 1 tsp;
- Vanillin – 1 sachet;
- Kefir – 0.5 l .;
- Sunflower oil (rast.) – 100 ml;
- Milk – 0.5 l;
- Sugar – 2 glasses;
- Butter – 150 g;
- Chocolate – 1 tile.
At room temperature, pour kefir soda, let stand until bubbles appear. Pour in vegetable oil, egg, one cup of sugar and flour flour. We mix everything well. We activate the device for baking function. Pour the dough into a special bowl and bake for one hour..
We collect milk in an iron bowl, add the remaining eggs, sugar and set on fire. Boil until thickened, stirring occasionally, otherwise the cream will burn and it will have a bitter taste. Remove, give a little cool, add vanilla and softened butter.
Divide the sponge cake into three parts, richly coat with custard, tightly squeezing the cakes. Sprinkle with grated chocolate on top: black and white varieties can be combined.
What other creams can imbibe sponge cake: recipes
Cheesecake Cream for Sponge Cake
Cream based cottage cheese is considered the most low-calorie and light..
- Low-fat cottage cheese – 600 g;
- Powdered sugar – 0.5 cup;
- Cream – 150 ml;
- Vanillin – 1 bag.
We skip the curd through a sieve, it can also be done in a grinder. We shift in the mixer. We pour vanilla and icing sugar. Slowly pour in the chilled cream, continuing the process of whipping. When the mass is tripled, immerse in the refrigerator for an hour.
Cream for cake based on milk jelly
Moderately sweet and fairly easy to prepare biscuit cream.
- Starch – 4 tbsp. l .;
- Milk – 5 glasses;
- Sugar – 5 tbsp. l .;
- Vanillin – 1 package;
- Butter (not spread) – 1 pack.
Sugar is boiled with 3 cups of milk. Separately, we combine the remaining milk and starch and vanilla. Mix well so that no lumps form. Pour cold liquid in hot and boil for 10 minutes, constantly stirring. Allow to cool, add butter, and beat until increased..
Biscuit yoghurt cream
Unusual and moderately sweet cream is obtained on the basis of natural yogurt.
- Homemade yogurt – 1 cup;
- Gelatin – 1 package;
- Water – 50 ml;
- Fatty cream – 200 ml;
- Sugar – 150 g.
Dilute gelatin in chilled water in a small bowl. Let stand 10 minutes. We put on the gas stove, stir constantly and cook for 7 minutes. Remove, give cool. Chilled fresh cream, beat with a mixer, gradually increasing the speed.
In a separate bowl, beat yogurt with sugar, pour in the cooled gelatin. Carefully add a whipped cream with a wooden spoon. We mix everything well and put it in the fridge..
In the preparation of biscuits is important not only the component base, but also the equipment. In a good oven with a uniform temperature distribution and the absence of “drafts” caused by a loose fit of the door, the cakes will come out high and airy..