Bakery products 

The best biscuit cake. Fast biscuits

6-10 Portions

1 hour 5 minutes

297 kcal

5 /5 (1 )

Classic cake biscuit recipe for cake

Kitchenware:delicate baking shape with a diameter of 22 cm, a bowl of different diameter and depth, mixer or blender, rubber blade, fine sieve, bakery paper, long wooden wand or toothpick, food film.

Ingredients

Step-by-step cooking

  1. Take 6. chicken Yaitz And carefully separate yolks from the proteins, while watched so that the proteins do not fall a drop of yolk.

  2. In a bowl with proteins, add a pinch of salt and beat the resulting mixture with a mixer at medium speed.

  3. When the proteins are swamped into a rather lush mass, add 90-100 g of sugar to them and continue to beat.

  4. We whip the workpiece to obtain the so-called stable peaks.

  5. In a bowl with yolks, pour 90-100 g of the remaining sugar and beat the resulting mixture to clarification and zoom in volume by 1.5-2 times.

  6. To whipped yolks, add protein mass and neat movements of the rubber blade are stirred from the bottom up the resulting mixture.

  7. In a separate dish, we mix 250 g of flour and 10-12 g of the baking powder, then sifting the flour mixture through fine sieve twice.

  8. In small portions, in three or four stages, add sifted flour to a bowl with an egg mass. Thus, the probability of the formation of lumps in already ready test It will decrease to a minimum.

  9. During the kneading test, add 5 g of vanilla and bring the dough to consistency dense mayonnaise. Remember that the dough should be too thick or liquid.

  10. Deligative baking shape with bakery paper.

  11. We lay out the dough in the prepared shape and slightly spilling the surface of the biscuit.

  12. We send the dough to the oven preheated to 180 degrees, approximately 35 minutes. After this time expires, we check the biscuit for readiness with a long wooden stick.

  13. Finished biscuit leave in the oven with a serviced door for ten minutes so that it is slightly cooled and not donkey. Next, we get baking from the form and carefully remove the paper, and after allowing the biscuit completely cool.

  14. Casting pastries wrap in the food film and send to the refrigerator for a couple of hours, during which time it will become more gentle and wet, it will be easy to work with it.

Video segment simple biscuit for cake

  • To determine whether you have achieved sustainable peaks, turn the bowl with the protein mass, and if it does not fall out, it means that the required consistency is achieved.
  • It is not necessary to knead the dough for a long time so as not to damage its aerial structure - as soon as all the ingredients are combined, stop the kneading.
  • Baking shape can be lubricating creamy or sunflower oil And after that generously sprinkled with flour.
  • Biscuit can be bakeed once, and after cutting it into a few cakes, you can also divide the dough into several equal parts and bake each crude separately - the choice is yours!
  • To determine the readiness of the biscuit, stick in a wooden wand in the product. If it comes out of it dry and clean, without traces of the dough, it means that baking is ready.
  • If during baking on the surface of the biscuit, a tubercle was formed, put on ready product Cutting board and leave so half an hour. After that, the surface of the biscuit will become perfectly smooth.

Chocolate Biscuit Recipe for Cake

Time for preparing: 70-80 minutes.
Calorie (100 g): 281 kcal.
Number of portions: from 8 to 12.
Kitchenware:delicate baking shape with a diameter of 24 cm, a small saucepan with a thick bottom, a tablespoon, a measuring glass, a bowl of different depths and diameter, sieve, a mixer or a blender, a wooden long blade, baking paper.

Ingredients

Step-by-step cooking

  1. In the pan put 30 g cocoa powder, 200 g of sugar.

  2. Then we pour 100 ml of water and 135-140 ml of sunflower oil.

  3. We send a saucepan on the stove and, constantly stirring, bring the mass to a boil. As a result, a homogeneous chocolate mass should be turned out.

  4. We assume the chocolate mass aside and allow you to slightly cool.

  5. In another dish, mix 200 g of flour, 4 g of a baking powder, 3-5 g of soda, 2 salt chips, and then sifting the resulting mixture through a sieve.

  6. In a separate bowl, they thoroughly beat 5 eggs.

  7. After that, add 50 g of sugar there and continue to beat the mass. An egg substance should increase in volume by 2-3 times, to add, become air and easy.

  8. Do not turn off the mixer, gradually add a chocolate mixture into the egg mass and thoroughly stir up to a homogeneous consistency.

  9. In the same small portions, we snatch a flour mixture and knead the dough with a wooden blade.

  10. At the end stage, we work on the dough with a mixer within 2-3 minutes before uniformity.

  11. The bottom of the detachable shape we drag the paper for baking and pour prepared dough into it.

  12. We bake the biscuit in the oven preheated to 170-180 degrees, approximately 45-50 minutes.

  13. Take out ready baking From the oven and let it completely cool and only after removing the biscuit from the form.

Video disc chocolate biscuit for cake in the oven

In the video below, the entire cooking process is presented in detail. chocolate Biscuit The recipe that is described above.

Recipe Biscuit for Cake in Multicooker

Time for preparing: 75-85 minutes.
Calorie (100 g): 269 \u200b\u200bkcal.
Number of portions: from 5 to 8.
Kitchenware:small sieve, measuring glass, several tanks of various depths and diameter, long spoon, multicooker any model, bakery paper, skewer.

Ingredients

Step-by-step cooking

  1. In a deep bowl, 250 g of flour sifted, and in another dishes mix 240 g of sugar sand and 5 g of vanillina.

  2. We divide 8 chicken eggs into a large dry bowl and rushing there with a sugar mixture.

  3. Pretty whipping the ingredients with a mixer to an increase in volume of 2-2.5 times.

  4. In small portions, add sifted flour into a bowl with an egg mixture and thoroughly mix the dough with a long spoon until a complete disappearance of lumps.

  5. The bottom of the device bowls will be asstated by bakery paper and gently pour the cooked dough.

  6. Close the multicooker's lid and exhibit the program "Baking". We are engaged in other affairs an hour, with no way open the lid and do not look into the bowl.

  7. After an hour, we leave the biscuit in the "heated" mode for ten minutes. Open the device cover and check the availability of the product with a spacing.

  8. Without removing the bowl, let you brew about five minutes when closed cap. Ready biscuit remove from the bowl and let it cool to room temperature.

Video ceil biscuit for cake in a slow cooker

The biscuit prepared by the prescription described above is obtained very lush, after baking it reaches 10 cm in height. If you do not believe, look at the movie below and make sure that.

Recipes for cooking biscuit cakes

  • Now that you already know how to cook lush biscuits, Check out the preparation of the filling and the assembly process. This recipe will appeal to beginners in cooking or very busy hosts.
  • Unforgettable delicious and unusually appetizing turns out. This dessert will always decorate any family table And never disappoint guests.
  • Most like children. An unusually attractive appearance and fruit fragrance are delighted even the most pressing and demanding tastors.

Biscuit cake is considered the most popular in the baking section. It is worth noting that he will definitely not be a culinary masterpiece, but his taste will be on top, and if we take into account that it is preparing easy, he can all forgive.

Moreover, you can buy ready-made biscuit boxesThis will allow you to significantly save time and simplifies the cooking process.

If you wish to do everything yourself, you should know how to make delicious Biscuit For a cake at home. Do not panic, because it is a pretty simple process, it takes little time.

Cooking Classic Biscuit for Cake

Biscuit is very magnificent, it will give your cake special tenderness.


Ingredients:

  • egg 6 pcs.
  • sugar 190
  • flour 240 g
  • basin 2 ppm
  • vanilla.


Cooking method:

1. We separate yolks from proteins.


2.Lell Solim proteins, after whipping the wedge on small revolutions.


3. The result should be a mass like in the photo.


4. Keep half the volume of sugar, fall asleep and beat further.


5. Conduct the process until the foam starts to reach together with the wedge.


6. Now we do similarly with yolks: I fall asleep sugar, which remained and beat. The mixture must be brushed, and its volume will increase.


7. To be approximately as shown in the photo.


8. Mass with yolks Move into a bowl, then add proteins with small portions and make it right away.


9. Now you need to sift flour, after adding a baking powder. Sive again, but already in the egg mass. We do it well.



11. Add to the form for baking the refined oil, slightly sprinkle with flour. Instead, you can use paper for baking.


12.Delide the whole dough. If the time and effort is enough, you can immediately share it on cakes and bake them separately. We will prepare at a time, divide the layers in the finished form.


13. Sold out the oven to the temperature of 180 degrees and send biscuit for 35 minutes. With the help of a wooden stick you can check availability: it should be dry.


14. Include the oven, open and leave there biscuits for a while. Now it can be carefully obtained and put it in a refrigerator for a small time, be sure to cover the food film.


15. Take a large and sharp knife and divide our dessert for cakes. They must be very fluffy.

Video recipe:

Bon Appetit!!!

Cooking chocolate biscuits


Ingredients:

  • egg 6 pcs.
  • flour 6 tbsp.
  • vanilla.
  • cocoa 3 tbsp.
  • bustyer 1 tsp.
  • sugar 6 tbsp.
  • salt on the knife tip.


Cooking process:

1. Preparation of the biscuit we will begin similarly as in the previous recipe. First of all, we need to separate proteins from yolks and beat well separately.

2. Add sugar in equal amounts to proteins and yolks, re-beat them.

3. Wechite proteins with yolks, the resulting mixture is whipped with a mixer.

4. We also add flour and add to the total mass.


5.When the small part of the flour remains, add 2 tbsp to it. Cocoa and then sift.


6. Use a wooden shovel and mix the whole mass to a homogeneous state.


7. The result should be a dark brown dough, the volume of which will become less.


8. Sold in any convenient way of 1 tbsp. butter And mix with a small amount of dough. After that, add to the total mass, then mix thoroughly.

9. Not worth adding oil into a common mass, in which case it will have to completely interfere with the dough. Thanks to the oil, we should get a creamy biscuit.

10. Formerize the dough into the form and put in the oven. Expose the temperature of 180 degrees. Biscuit will prepare about half an hour, after 20 minutes check the preparedness with a wooden stick.


11. Prepared by biscuit must be cooled at room temperature.


You probably wonder what will happen if you cook biscuit without a breakpit? In fact, the taste is almost the same, only the height of the biscuit and his porosity will change. Specify yourself with what the dough is more suitable. It all depends on the specific situation.

This is how the biscuit with a breakdler looks like.


It was not used here.


If you need lush cakes, it is necessary to add a baking powder.


For dense dough It does not need.

Gentle cake strawberry cake based on curd mousse


First of all, you need to make a classic biscuit, whose recipe we told you at the beginning of the article.

Cut a thin layer from the top.


We put it in the form and pour a sweet syrup. To prepare a syrup mix 100 ml. Water and 50 g of sugar.


Ingredients for cake:

  • strawberry yogurt 1 tbsp.
  • cottage cheese 200 g
  • gelatin.
  • sugar powder 1p.
  • strawberry jelly 1p.
  • strawberry Fresh 0.3 kg.

1.Mix yogurt with cottage cheese, add sugar powder. With the help of a mixer, mix the mass until uniformity.


2. Waterpooling gelatin and wait until he flashes.


3. It is necessary to heat it hard, do not bring it up to boiling. After mixing with it cottage cheese and carefully interfere with the mixer.


4. We pour biscuit on top and put in a refrigerator for 60 minutes.


5. The strawberries and cut it on thin plates.


6. We are a strawberry layer jelly. How to dilute it you can read on the packaging.


7.Purzevier post a new layer of strawberries and pour jelly again.


8.The refrigerator. As soon as the mass freezes, you can take a sample from the cake!


Bon Appetit everyone!

Cake with condensed milk at home

it good dessertboth on a weekday and on any feast.


Ingredients:

  • egg 3 pcs.
  • sugar 150
  • flour 150 g
  • creamy butter for 250 g. for cream.
  • boiled condensed milk 0.5 banks.
  • chocolate 1 tile.
  • peanut.
  • jam.

1. Through all the eggs, whipping a mixer on small revolutions. We put sugar and begin to mix faster. After 5 minutes, light foam should form.


2.Pothonka add flour and mix thoroughly.

3. Complement the shape and put in the oven for 25 minutes at a temperature of 160 degrees.

4. Nash biscuit ready. Let him cool down for a while, then divide it on 2 embers.


5. Each korzh must be impregnated with jam. We divorce several arts. Potted in a small amount of water and smear biscuit.



7. Evnomerically miss one korzh chocolate cream, glue both embers together, the upper part again wake up cream.


8. Jeanwi forgive a little bit and a smallest knife.


9. Natime chocolate and mix with peanuts.


10. Cut on top of a cake with a chocolate-nut powder.


Our cake with condensed milk is prepared! Let it be a little late in the refrigerator so that the cream thickened. Watch the cake to pieces and serve on the table. Bon Appetit!

Biscuit cake at home

1. Returning to the beginning of the article and make a classic biscuit. Cut it into 2 embers.

2. Now need to do butter creamFor which creamy oil and condensed milk need. We mix both components using a mixer, add vanillin.


3. Pour the lower one korzh jam. Anyway will come true, choose to your taste.


4.Cerberry layer of cream.


5. To put the second korze, its top also wist.


6. Now cover with cream all parts of the biscuit, sprinkled with crushed sweet breadcrumbs.


7. Prior to the help of cookie from the bise, decorate the cake.


8. Sweep the top with grated chocolate and our dessert is ready.

Video recipe:

Well, what can be easier than bake a simple biscuit? Probably, many of you will not agree with me, because only an experienced mistress can prepare a lush biscuit. And in part you will be right. There are many nuances and subtleties in the preparation of classic baking, which will be discussed in this article.

I baked my first "biscuit" in 12 years, and the fact that I got out of the oven reminiscent of omelet than the cake for a cake, which I imagined. In those distant times there were no internet, culinary shows and magazines with colorful step-by-step recipes. There was only mother's notebook with a list of ingredients and a short description of the process. And then no one really knew how to cook him, nor my mother's girlfriend, nor my girlfriends, nor the greater grandmother, which is friends only with yeast dough.

Received to gram recipe and clear proportions

But in twenty years I learned to bake a real biscuit, thanks to the experimental series of experiments and personal experience. And it is this recipe that I always give my acquaintances and relatives, and also convey to the inheritance of my still a little daughter.

Friends, then there will be a lot of text, so please take patience, and I promise you that your first biscuit will get a lush, air, and incredibly tasty. As you can see in the photo, the korge can be cut into three parts.

List of ingredients

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

Additionally:

  • vegetable oil for lubrication
  • baking shape with a diameter of 28-26 cm.
  • a glass of 250 ml.

Instructions for cooking

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

Now the most exciting part of the process: we need to separate proteins from yolks. Gently separate proteins from yolks, and watch the little drop of yolk in the squirrels. As I wrote earlier, fat from the yolk even in small quantities will prevent whipping proteins. If you do not have experience in separating yolks from proteins, it is best to do it over a separate plate. If you spoil one protein, then the total protein mass will not suffer.

Now add half sugar to yolks.

We beat yolks with a sugar mixer to a complete dissolution of sugar, and assign to the side.

Cold proteins - the key to successful baking

One of the most important rules of cooking biscuit - proteins should be cold, otherwise they will simply do not take. If you did not have time to cool the eggs in advance, then place a bowl with separated proteins in the freezer for 10-15 minutes, where they quickly cool. In cooled proteins, add a pinch of salt.

We whipitate proteins with a salt mixer at high speed in a lush foam. At this stage, it becomes clear: it turns out a biscuit or not. If the proteins were whipped into a beautiful foam cap, it means everything is fine, we can move on. We gradually add remaining sugar to the whipped proteins, and continue to beat the proteins until the sugar is completely dissolved.

With sharp movements!

Gradually introduce into the protein part into whipped yolk sugar. It is necessary to do it very carefully so that the biscuit mass is not sat on, at the lowest speed of the mixer, and it is better to interfere with a spoon clockwise to already probably.

Similarly, we do the flour that you need to sift in advance. Add flour to biscuit dough on one tablespoon, and gently mix on the lowest mixer speed, or a spoon.

"French shirt"

Further we will prepare forms for the biscuit. Surprises we do not need, therefore, even a form with a non-stick coating lubricate vegetable oil With the help of brushes, or hands, and sprinkle flour. Excess flour need to be tooling. By the way, I only recently learned that such a way to process the shape before baking is called the "French shirt".

We transfix the biscuit dough into the form, and send it to be baked into the heated oven.

How to bake in the oven

If you are cooking for the first time, then you will certainly ask me at what temperature the bake biscuit in the oven? I answer: in the case of biscuit dough The extremes are not needed, the golden middle of 170-180 degrees. We bake - 30-40 minutes. The position of the lattice in the middle. Do not forget that the first 25 minutes it is impossible to open the oven, otherwise the biscuit will not rise.

Baking readiness Checking a wooden toothpick or a skewer. If the toothpick is dry, and the biscuit shovel from above, then the baking is ready. Immediately get the form from the oven cannot, because it can fall. Turn off the oven, we open the door half, and leave the oven to the cooling.

Let's get out of the oven, free from the form and shift to the plate. Ready biscuit after cooling is a bit, and the surface is wrinkled, but still remains lush and air.

Well, that's all friends, I hope I did not greatly confuse as you see, there is nothing difficult in the preparation of a classic biscuit. The main thing is to follow all of the above recommendations, and you will not all fail.

What oven biscuit oven? For baking suitable for both electric and gas oven. In the electric oven for baking, we turn on the upper and lower heating without convection. Lattice position in the middle. For gas oven, only lower heating, the lattice position is also in the middle and without convection.

What oven to put a biscuit?To get a guaranteed result - the perfect biscuit, the shape with the test must be put in the heated oven. But I did not once put a shape with a dough in a cold oven, and the biscuit was perfectly rising. Therefore, if you put a biscuit in a hot or cold oven at the crossroads, better choose hot.

Why doesn't biscuit rises in the oven?

Violated the tightness of the oven. This feature is characteristic of the old Soviet ovens. Over time, the rubber seals dry out, and foreign air falls into the oven during the bake of the biscuit. If you have a modern gas or electric oven, I have nothing to worry about.

You can not open an oven with biscuits for the first 25 minutes. Biscuit settles in the oven if you open the door of the oven before. Put yourself alarm clock, or look through the glass how the dough is rising in the form and shrinks the top.

Add too much flour. Flour in the dough you need to add not to the eye, but by the recipe. There is so simple proportion For Biscuit: 1 Egg is 1 tablespoon of flour. In my recipe, this proportion is withstanding: 5 tablespoons of flour placed in a glass of 250 grams. This proportion is useful to you if you want, for example, bake a biscuit on 7 or 9 eggs. The same proportion applies to the sugar in the recipe.

Did not suit the flour.If you bake the biscuit for the first time, then you should not ignore this stage. Be sure to ask for flour to enrich the dough with oxygen, because classic pastries Prepaid without soda and baking powder, so oxygen here is how it is impossible by the way.

Use of domestic eggs. Yolks in home eggs are always greater fatty than in shop eggs, so for better results, I am always a bake on eggs from the store.

Classic Biscuit Recipe for Cake

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Biscuit dough is the classic and most common option of cortex for cake and other desserts that we used to apply. In fact, in the preparation of the biscuit there is nothing complicated, and any culinary will get it on his own at home, putting at least effort.

Classic biscuit dough

This biscuit dough is suitable for almost any kind of cakes.

What will take:

  • chicken eggs - 4 pcs.;
  • sugar - 150 g;
  • flour - 100 g;
  • vanilla sugar - 1 h. Spoon.

First of all, we prepare all required ingredients. We take a shape of a small size and a diameter of 20 centimeters, lubricate it with oil and ripped up the bottom of parchment paper. Flour must be sifted a couple of times so that there is no extra impurities. Proteins are separated from yolks. At the same time, show great accuracy.

Yolks in a separate bowl mix with 75 g of sugar and vanilla. We rub them with the help of a whisk until they increase noticeably in the amount. Proteins are whipped with a mixer at low speed before the formation of peak. After that, we begin to gradually fall asleep the remaining sugar, while the mixer does not turn off.

1/3 Part of a whipped protein is added to the yolks, gently mix the spoon and pour flour there. Again, we interfere well, add the remaining proteins and knead the dough. Do not overdo it in time, otherwise air bubbles will disappear, and the biscuit will not rise. Pour the dough into the form, spread and bake half an hour. Temperature 180 gr.

In a slow cooker

And again a multicurok can be glad, because they are able to make biscuit dough using a miracle of technical thought. As a weight measure, multistaknes are indicated in the list of ingredients.

What will take:

  • flour - 1 cup;
  • chicken eggs - 4 pcs.;
  • drain. oil - 20 g;
  • sugar - 1 cup;
  • vanilla sugar - 1 tsp.

Separate yolks and beat the latter until peaks are formed. Alternately add yolks, both sugars and at the same time continue to beat the mixer. Gently suck in a mixture of flour, mix with a spoon or a spatula.

After that, we lubricate the multicooker bowl with a piece of oil and gently pour the dough there, leveling the surface. Biscuit cakes are prepared in the "Baking" mode about about an hour. As a result, it will be a magnificent basis that can be used to create any dessert.

Biscuit on 4 eggs in the oven

To make biscuit dough for cake from 4 eggs, you will need the following ingredients:

  • flour - 1 cup;
  • sugar - 1 cup;
  • rast. Oil - 1 tbsp. the spoon;
  • chicken eggs - 4 pcs.

All eggs are broken into the bowl, and sugar is poured. Important moment: The surface of the dishes and any objects in contact with the test must necessarily be dry. In the biscuit, even the appearance of moisture drops is not acceptable, otherwise it will not rise.

We whip the mixture until the sugar is completely dissolved, and in parallel, we fade there gradually flour. Gently knead the dough. We drag the parchment into the baking shape, lubricated with oil, pour dough into it and put for 40 minutes in the oven compartment.

On sour cream for cake

What will take:

  • flour - 2 glasses;
  • sour cream - 1 cup;
  • chicken eggs - 5 pcs.;
  • sugar - 1 cup;
  • drain. oil - 20 g;
  • soda - ½ h. spoons.

Yolks are separated from proteins and mixed with sugar. After that, they are added sour cream. The mixture is thoroughly mixed. Pour to the resulting flour. Separately whip proteins to stable peaks and connect them back from the yolk component.

In a lubricated form, we bake the biscuit of about 45 minutes at a given temperature of 180 grams. Ready dessert You can share a few identical cortex and use to prepare a cake with any stuffing.

Custard on boiling water

The custard dough on boiling water is one of the non-standard biscuit preparation options. Be sure to try using the next step-by-step recipe!

What will take:

  • chicken eggs - 4 pcs.;
  • sugar - 1 cup;
  • flour - 1 cup;
  • basin - 1 h. spoon;
  • rast. Oil - 3 tbsp. spoons;
  • boiling water.

First of all, we put warmer oven to 180 gr. Since the cooking does not take a long time. The shape covers parchment. Flour mixes together with a baking powder. Eggs are whipped with sugar until white foam appears.

Flour and baking powder sieved through fine sieve in the egg-sugar mass. We whip the dough, pour vegetable oil and 3 tablespoons of boiling water. We beat again, after which we shift the dough into the form. Wrap it in a circle with a cold towel, and on top of the foil. This is necessary in order for the biscuit evenly rose in all places. Cooking 40 minutes, periodically checking the root of the toothpick.

Biscuit cakes on an ambulance hand in 5 minutes

Biscuit in 5 minutes will even have a kitchen amateur. This recipe is so simple that it is almost impossible to spoil it.

What will take:

  • chicken eggs - 3 pcs.;
  • drain. Oil - 50 g;
  • sugar - ½ cup;
  • flour - ¾ glasses;
  • basin - 1 h. spoon;
  • cocoa - 2 tbsp. spoons;
  • vanilla sugar - 2 h. spoons.

Eggs are whipped with sugar. At the same time, it is necessary to melt a piece of oil in the microwave or on the stove. We add to the mixture of vanillin, cocoa powder, melted oil and baking powder. At the end there is a sifted flour.

We take a special glass that can be used in the microwave and put right in the middle of the bowls with a biscuit dough, having previously gaining water there. This will help the biscuit evenly break up.

We put the microwave oven to the most powerful mode and send a blank for 5 minutes, then keep heated for a couple more minutes. Ready biscuit can be lubricated with honey or chocolate.

How to do in kefir?

Kefir biscuit is simple and delicious option homemade bakingwhich can be submitted to festive table or ordinary tea party.

What will take:

  • chicken eggs - 3 pcs.;
  • drain. oil - 100 g;
  • flour - 2 glasses;
  • kefir - 1 cup;
  • sugar - 1 cup;
  • vanilla sugar - 1 h. spoon;
  • salt - 1 pinch.

We whip in the bowl of eggs, lifting oil and sugar to the state of homogeneity. Flour, mixed with a baking powder, pinch of salt and vanilla sugar are added. Get together mixture with a mixer at medium speed. Pour the larger kefir, mix with a wooden spatula. As a result, the dough should be obtained, a consistency resembling that is used to prepare pancakes.

Do not forget to warm up to 200 degrees of the oven. The shape is lubricated with oil, covered with parchment paper and the dough is poured into it. Watch that it is evenly distributed over the surface. We bake 40 minutes and at the same time constantly check the readiness with a skewer or toothpick.

Without adding Yaitz

It is urgent to cook biscuit cakes, but at home there are no eggs? Do not despair! After all, you can take advantage of the recipe where you can not add them.

What will take:

  • flour - 200 g;
  • sugar - 200 g;
  • basin - 1 h. spoon;
  • rast. Oil - 100 ml;
  • lim. Juice - 2 tbsp. spoons.

Heat primarily up to 180 gr. Brass oven, and drain the bottom of the form by parchment paper. Flour, sugar and baking powder mix in one bowl, oil, lemon juice and 200 milliliters warm boiled water to another.

Gently pour the liquid component into dry and thoroughly mix.

As soon as the mass acquires homogeneity, immediately overflow it into the form and put it on half an hour.

Delicious biscuit without eggs ready!

Chocolate biscuit dough for cake

What will take:

  • chicken eggs - 6 pcs.;
  • flour - 100 g;
  • sugar - 100 g;
  • basin - 1 h. spoon;
  • cocoa - 2 tbsp. spoons;
  • vanilla sugar - 1 h. spoon;
  • drain. Oil - 20 g

Separate yolks and whip them with sugar. Note that than fresh eggs - the tastier will be biscuit. When the mixture becomes white, add flour and vanilla sugar to the bowl. Gently mix with a spoon or blade.

What will take:

  • chicken eggs - 2 pcs.;
  • drain. Oil - 50 g;
  • flour - 1 cup;
  • honey - 2 tbsp. spoons;
  • sugar - 5 tbsp. spoons;
  • basin - 1 h. spoon;
  • salt - 1 pinch;
  • fatty sour cream - 0.5 kg;
  • boiled condensed milk - 1 bank;
  • milk chocolate - 50 g;
  • walnuts.

Mix in a bowl of melted oil, a tablespoon of sugar, honey and eggs, after which we send to pour on water bath, constantly stirring. When the mixture visually increases in the volume, the dishes are removed from the stove. Add flour and start kneading the dough. When the mass becomes plastic, divide it on 6 equal parts.

For the preparation of cream on medium speed, they whip the sour cream and the remaining sugar. Heat the oven to 180 gr. And alternately baking the cakes for 10 minutes. They must be very subtle, so when rolling the test, we visually control the size. Each new korzh is lubricated with cream, and the third and sixth equally boiled condensey. The residues are lubricated the sides of the cake. We decorate the resulting dessert from above with grated chocolate and walnuts.

Cream for biscuit cortex: options

As a rule, a cake without a cream is not a cake. In this issue, you can limit you only your fantasy and taste preferences.

With the help of creams, you can not only make a layer for cakes, but also decorate the dessert itself.

Below you can get acquainted with the list of the most popular additives.

  1. Butter cream. His preparation will not be much difficulty. We will need fat cream (33, 35%) and a mixer. We whip the product at the highest speed, after which they refuel into the confectionery syringe.
  2. Protein cream. It is also very easy to prepare. Need a para-triproch of egg proteins and sugar. The mixer on the middle speed of the egg is scrambled before the formation of peaks and after that they can be used directly for the cake layer.
  3. Custard. If you are afraid to take raw proteins, you can try this option. In addition to sugar, a teaspoon is added lemon juice And some water. The mixture is cooked on medium heat. Determine the degree of readiness by typing cream into a teaspoon. The thicker the jet - the better.
  4. Sour cream. This cream is delicious creamy and not so calorie. However, it is necessary to use sour cream to its preparation, where the fat content is at least 30%. The recipe is simple to disgrace - just beat the product at high mixer speed. Experienced confectioners They advise you to take advantage of the cream immediately after cooking.
  5. Oil cream. This option is used more for jewelry than for use. Just take oily butter, a pair of eggs, milk or condensed milk and sugar powder, sweat the resulting mixture with a mixer to obtain a thick homogeneous mass.

One of the most common cakes is biscuit cake. He is easy to prepare, if, of course, you do not make it out of it cooking masterpiece And takes a little time.

Moreover, ready-made biscuit cakes can be purchased in the store, and it will free you from the need to bake the biscuits.

If you want a cake to cook from start to the end with your own hands, I will tell you how to bake a biscuit for a cake at home. This will require a lot of time, effort and special products.

It will be a classic biscuit version

How to cook a classic biscuit for cake

I will tell you the recipe for a classic biscuit, it is always high, lush and gentle

For its preparation we need - 6 eggs, 230 grams of flour, 180 grams of sugar, 2 teaspoons of a baking powder, vanilla or vanilla extract

First, we need to separate proteins from yolks

To proteins add a pinch of salt and beat on medium speed

The proteins should turn out a lush mass.

Add half of the sugar and continue to beat

It is necessary to do it until the so-called "sustainable peaks"

To the yolks add the remaining sugar and beat the mass and increase in the volume

As a result, such a mass should be obtained.

We lay out yolks in a bowl, add proteins to them and neat movements from the bottom up, mix

We add a baking powder into the flour, sieving it and sieving re-, add portions to the egg mass

Mix the dough circular movements by adding vanillin. As soon as the dough becomes homogeneous, they stop the knee, otherwise it can become liquid

Baking shape can be lubricated with vegetable oil and sprinkle with flour, or put the baking paper

Lay out the dough into shape, we will bake one big biscuit, and then cut it into parts, you can split the dough and bake the cakes separately

Put the form in the oven, heated by 180 degrees for 35 minutes, readiness can be checked with a stick, stuck in the middle of the look, it should remain dry and clean

Ready biscuit leave in an open and disconnected oven for 10 minutes, after which it is gently getting out of the mold and leave to cool.

The cooled biscuit is better to wrap in the food film and to remove into the refrigerator for a while

With a large knife, it is easily vested on the part, inside it turns out to be lush, porous.

How to bake chocolate biscuit

For its cooking, you need a mixer or a whin, beat the egg mass fork not recommended

Required ingredients for cooking biscuit

As well as in classic version cooking biscuit (see) separating egg proteins From yolks and individually they are whipped - proteins to foam, and yolks until heightened and increase in volume.

We divide the volume of sugar in half, add to proteins and yolks and scour them again.

We add to the whipped proteins, whipped yolks and mixer at low speed mix.

Add sifted flour to the resulting mass

At the end of the remnants of flour mix with 2 - 2.5 tbsp. Cocoa spoons, sifting with flour

Circular movements, with wooden spatula mix to homogeneous mass

The dough should turn out to be fully coffee, the mass of the mass will slightly decrease

Melt a tablespoon of cream oil in the microwave, put a pair of dough spoons into a separate little wool, pour oil into it, mix thoroughly and return to the total mass of the test, mixing everything.

If the oil is poured at once in all the dough, you will have to stir it for a long time, and it can settle

Without adding oil, it turns out a classic biscuit, adding, we get creamy

We lay out the dough into the prepared shape and send it into the oven, heated to 180 degrees for 25 - 30 minutes, readiness to check the wooden stick

Lay out ready biscuit and let him cool

Now I want to show you the difference between the biscuits, cooked with a breakdler and without a breakthrower.

What they differ - their height and porosity of the Biscuit itself.

Depending on what or what cake you bake a biscuit, you can use a baking powder or not apply.

This biscuit is baked with a bustle

And to baking this crude, the disintegrator was not used

Right biscuit, with a baking powder, more porous, air, the left, it turns out more dense.

Therefore, when you baking the biscuit, you yourself decide need you in this case, more dense cakes or not and, depending on this, use a baking powder.

Strawberry-biscuit cake with cottage cheese-yogurt mousse

Via classic recipe, prepare the biscuit for our cake (how to cook biscuits See above), cut it into 2 embers

Cooking cream cream, for this we will need 200 g of butter and a bank of condensed milk

We add condensed milk to the oil, add vanillin and beat the mixer to the condition of the cream

The bottom layer of the biscuit is missing the apple-pear jam, you can take advantage of any

From above applied cream

Cover the second korzh and miss cream

Fract the cream of cakes from all sides, with the sides, we sprinkle the crumb of crushed sweet superstars

Decorating cookies (biscuit droplets with bizet)

We rub on top of chocolate and our cake to Sunday tea is ready.

How to cook VIDE Biscuit Cake - Grandmother Emma Recipe