Manna 

Sponge cake with butter cream. Sponge cake with butter cream and chocolate chips Cake with butter cream

Acceptance of the designation of editions:

Izv. - Proceedings of higher educational institutions of the MSSO USSR under the section " Food technology". HKP - Bakery and confectionery industry.

Tr. MTIPP, LTIPP and KTIPP are the works of the Moscow, Leningrad and Kiev technological institutes of the food industry.

Tr. UNIIPP - Proceedings of the Ukrainian Research Institute of the Food Industry.

Tr. VNIIHP - Proceedings of the All-Union Scientific Research Institute of the Bakery Industry.

EI - Express information of the All-Union Institute of Scientific and Technical Information of the Academy of Sciences of the USSR on the section "Food Industry".

NTI - scientific and technical information of TsINTIpishcheprom "Bread and bakery, confectionery, pasta and yeast industry". PP - collection "Food Industry".

In K - Der Bäcker und Konditor.

BG - Brot und Gebäck.

BD - Baker's Digest.

BMPB - Bisquit Maker and Plant Baker.

CST - Cereal Science Today.

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  239. H 1 y n k a J. Cer. Chem., 41, 4, 243, 1964.
  240. Huber H. BG, 3, 41, 1963.
  241. Huber H. BG, 11, 205, 1965.
  242. Huber H. BG, 11, 217, 1966; 11, 212, 1967.
  243. Huber H. BG, 1, 8, 1970; 3, 46, 1970.
  244. Kleinschmidt A. W., Higashiuchi K-, Anderson B., Fe r r a r i C. G. BD, 37, 5, 44.1963.
  245. Marston P. E. BD, 41, 6, 30, 1967.
  246. Mauseth R. E., Johnston W. R. BD, 42, 5, 58, 1968 ..
  247. M e c h a m D. K BD, 38, 2, 46, 1964; 42, 1, 26, 1968.
  248. Mollenhauer H. P. BG, 4, 57, 1966.
  249. Pence I. W. BD, 41, 2, 34, 1967.
  250. P o m e r a n z Y. BD 41, 5, 48, 1967; 42, 3, 30, 1968.
  251. Pyler E. I., BD, 44, 1, 34, 1970.
  252. Ruiter DBG, 2, 27, 1965; BD, 42, 5, 24, 1968; 42, 8, 157, 1968.
  253. S c h i 1 1 e r G. W. G i 1 1 i s J. A., CST. 9, 7, 256.1964.
  254. Schulz A. BG, 7, 151, 1956.
  255. Schulz A. BG, 11, 231, 1957; 6, 135, 1958.
  256. Schulz A., Stephan H., BG, 2, 22, 1958.
  257. Schulz A. BG, 6, 108, 1959.
  258. S e i 1 i n g S. BD, 43, 5, 54, 1969.
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  260. S p i 1 A. C.BG 4, 76, 1968.
  261. Stein E.BK. 11, 5, 1956.
  262. Swortfiguer M., J., CST, 8, 1, 15, 1963.
  263. The Chorleywood bread process. British Industry and Engineering, 12, 1963.
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  265. Thorn I. A. BD, 37, 3, 49, 1963.
  266. Timm L. A. BD, 38, 5, 66, 1964.
  267. Tipples K. H. BD, 41, 3, 18, 1967.
  268. Trum G. W., Snyder E. G. CST, 7, 10, 344, 1962. BD. 39, 1, 46, 1965.
  269. H. BK, 2, 37, 1960; 3, 71, 1960.
  270. W i s s i n gO. BK, 2, 4, 1956; 5, 11, 1957; 4, If, '1958.
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  272. Wade P. BG, 8, 165, 1968.
  273. W u t z e 1 H. BG, 3, 45, 1967.

The beauty of mini-cakes is that each can be decorated in its own way, it is convenient to serve it on the table and it will not take much time to prepare it. We used to buy biscuit cakes, but homemade baking it turns out much tastier, since you will use exactly those products that are more fond of in your family as filling and decoration.

Sliced ​​biscuit cake

Even an inexperienced housewife can handle such a recipe.

Let's prepare:

125 g of premium flour;
4 eggs;
10 g vanillin;
150 g sugar;
a can of boiled condensed milk;
100 g butter;
a glass of sweet syrup.
Let's start preparing the sliced ​​sponge cake with the base. We need to beat cold eggs with sugar until the volume increases by 3 times. Then carefully pour out all the sifted flour and stir quickly with your hand or a spatula.

You cannot mix the flour with a mixer, as the mass will lose its splendor, and the biscuit will not work.

We take a sheet of necessarily rectangular shape. We cut out the parchment in a size that is enough to cover not only the bottom, but also the edges. Align it in the corners and pour the biscuit here. We carefully level and immediately send it to the oven preheated to 200 degrees.

The baking time depends on the thickness. It is easy to check the readiness with a toothpick, just do not open the oven until the crust begins to fry, otherwise the biscuit will fall off.

We take out the layer, but we do not tear off the paper right away, let us rest a little. At this time, we prepare the cream. To do this, beat the butter with a mixer until fluffy and add condensed milk.
Cut the cooled biscuit in half. Moisten with syrup ( boiled water with sugar in a ratio of 1: 1) first one layer, apply the cream. Put the other half crust down and repeat the procedure. We level the surface with a flat knife or kitchen spatula. Cool slightly in the refrigerator and cut into equal pieces. Each of them can be decorated with a cream flower, a berry, or simply sprinkled with nuts.

With butter cream

Let's use the recipe for making a biscuit from the previous version, just replace the filling.

Let's take:

400 ml heavy cream;
a drop of vanillin;
3 tbsp. l. granulated sugar.
Whipped well only chilled milk product, which has a fat content of at least 35%. It is better to cool the mixer bowl too, and then add all the ingredients to it. We start at a low speed. As soon as the mass thickens a little, add momentum and continue beating until the cream becomes fluffy and does not hold its shape.
We also moisten the cut layer of biscuit with sweet water.

A little cognac or essence can be added to the syrup.

Lubricate between the cakes and on top. After alignment, cut into the desired shape and decorate at your discretion. Cake with butter cream best kept refrigerated.

Fruit baked goods

We need:

100 g margarine;
2 eggs;
a glass of kefir;
100 g sugar;
1 tsp soda;
2 cups of flour;
2 cups butter cream;
1 glass of any jam.
Heat the margarine in an iron bowl so that it melts. Add sugar and stir to dissolve completely. When the mass has cooled down a little, add the eggs. Separately extinguish soda in warm kefir. We connect everything.
Sift flour and start adding portions. When the lumps disappear, you can bake. Grease the form with vegetable oil and sprinkle with semolina. Pour out the dough, level it a little, and send it to the oven.
Divide the cooled cake into 2 parts, soak each one. First, apply a layer of confiture, whipped cream on top. We cover with a second layer. There may be several options here. For example, repeat the steps as with the filling or vice versa. That is, first we apply the cream in a very thin layer, and then the fruit layer.
Decorate with fresh berries and fruits or melted chocolate, but only after slicing.

Sponge cake

We buy:

200 g butter;
2 tiles good chocolate;
250 g sugar;
the same amount of flour;
4 eggs;
½ tsp baking powder.

Components of the cream:

100 g granulated sugar;
300 g sour cream;
lemon.
Melt the chocolate and butter in a water bath and, adding the rest of the ingredients, knead the dough. We bake and let cool.
Remove the zest from the lemon and beat together with sour cream and sugar with a mixer to make a thick mass. We leave in a cold place for a while. We collect layers, be sure to impregnate each one. Align the top, cut it. Sprinkle with grated chocolate.

To cut the biscuit evenly, make cuts on the sides with a knife and pull a thick thread along them.

Oil-filled

Let's try to make a round shape for a sponge cake with cream.

We have to:

125 g of premium flour;
8 proteins;
150 g sugar;
200 g butter;
2 tbsp. l. milk;
180 g icing sugar.
Cooking the dough. To do this, beat the cooled proteins with sugar until the volume increases 2.5 times. Then carefully add flour and stir with a spatula. Cover the sheet with parchment and a spoon or a pastry bag and make small cakes on it, preferably of the same size. We bake.
Using a mixer, bring the softened butter to a fluffy state, and then add the powder with milk and knead a little more. For beauty, you can add a teaspoon instant coffee or any jam.
Rub the finished biscuit through a coarse sieve to get crumbs. Now, dip each cake in syrup, apply cream with your hand. Scoop up the butter mass with the palm of your hand and give the cake a rounded shape. Sprinkle with crumbs.

With protein cream

Let's make a cake with protein cream of an unusual shape.
We need the dough that we used for dessert with butter cream... We will only bake round pieces of even shape. To do this, draw circles with the same diameter (10 cm) on a sheet of parchment. We spread a tablespoon of the prepared mass in each and spread over the outlines.
While they are baking, find identical glasses, in each we put another hot cake so that it fits around the edges of the dishes. Leave to cool.
Preparing the cream.

We need:

2 egg whites;
150 g sugar;
a couple of drops of lemon juice;
2 tbsp. l. water.
We lower the proteins into the mixer bowl and turn on the device. At this time, we cook the syrup from water and sugar. We begin to pour into the egg mass in a thin stream, without stopping to beat. Then we add lemon juice... When the drawing begins to remain, turn off and place the cream in a pastry bag or syringe.
We take out the cakes and fill them with the filling. The top can be poured chocolate icing... 2 eggs;
400 g flour;
1 tsp baking powder.

Fruit filling:

2 tbsp. l. milk;
4 tbsp. l. apricot jam;
100 g walnuts;
70 g granulated sugar.

Use the cooking algorithm to avoid mistakes:

1. Let's start with the test. Beat eggs with sugar for about 5 minutes.
2. Add softened butter without turning off the mixer.
3. Knead the dough from the resulting mass with the addition of sifted flour, mixed with baking powder and vanilla.
4. Soft dough put in a cold place for half an hour.
5. Using a coffee grinder, grind the sugar and nuts for the filling.
6. Stir in the milk little by little, to make the mass thick.
7. Divide the dough into two parts.
8. Roll out one part with a thin layer (no more than 3 mm), and the second thicker (up to 5 mm).
9. Take two molds of different diameters. We squeeze the large circle on a thin layer, and the small one on a thick one.
10. Put large biscuits on a greased baking sheet, put a small layer of jam in the middle, sprinkle with nuts and cover with a small crust.
11. We bake for no more than 15 minutes.
It is advisable to sprinkle icing sugar through a sieve while still hot.
You can experiment with biscuit cakes by changing the base and filling, giving any shape.

Sponge cake with butter cream

Required for biscuit dough: 3 cups flour, 1.5 cups sugar, 16 eggs, 1/3 cup potato starch.

For syrup: 2.5 cups sugar, 2 cups water, 3 tbsp. l. cognac or wine, 6 drops of rum essence.

The fruit filling and cream are prepared as in the previous recipe.

Cooking method. Heat the eggs with sugar over the fire while stirring the mixture with a whisk. Cool this mixture after heating. Then mix the resulting fluffy mass with flour and starch.

Lubricate the forms sunflower oil and sprinkle with flour. Place the dough in a 3 cm high baking dish, as it expands during baking. Level the surface of the dough with a knife and immediately place it in the oven preheated to 200-230 ° C. For 15-20 minutes, the biscuit should not be touched, since the slightest shake makes it dense and poorly baked. Bake for 45-70 minutes. If the crusts are browned and elastic, then the biscuit is ready. Let it sit for 8-10 hours after baking to give it fluffiness and softness.

Place the sponge cake on the table. Peel off the burnt areas with a knife, align the edges and divide with a thin long knife into 3 layers 2 cm thick.

Saturate the bottom layer with a small amount of chilled syrup and apply a 3-4 mm layer of well-whipped butter cream with chopped nuts. Cover this layer with a second layer, saturate with syrup and cover with nut cream. Put the third layer on the second layer, but pour more syrup over it, put more cream and chopped nuts.

Cool the biscuit before slicing the cakes so that it does not crease and the cream hardens a little. So that the biscuit does not crumble when cutting, lower a sharp knife into hot water, wipe it with a napkin and cut the biscuit into rectangles with it. Decorate them with cream and fruit filling.

As a result, you should get 13 cakes, 50 g each.

Dissolve sugar in water and bring to a boil, simmer for 2-3 minutes, skimming off the foam. Refrigerate to 45-50 ° C and stir with aromas. You can add vanilla, coffee, cognac or white dessert wine, slightly acidify with food acids.

Pastry tips

If you need to grind the yolks with sugar, it is better to do this in a warm place. You can pre-heat the dishes with the yolks a little. Proteins, on the other hand, should be cooled before whipping. Best whipped is fresh egg white. Perform all work with protein in a cool place, using, if possible, chilled dishes.

test

2.2 Technology of preparation of biscuit cake with butter cream "Rigoletto"

Biscuit 1998; blotting syrup, 756; creamy cream 1633; fruit filling 113. Output 100 pcs. to 45 g.

For the "Rigoletto" cake, use the main biscuit (heated), bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the capsule and left for 8-10 hours to strengthen the structure. Then the paper is removed from the layer, the burnt places are cleaned and cut horizontally into two layers of the same thickness. The bottom layer is soaked with syrup, but a little, since it is the base of the cake. Then this layer is lubricated with cream. A second layer is placed on it, crust down, and soaked more abundantly with a flat brush or a special watering can. A layer of cream is applied to the surface. When applied to a biscuit, the cream should not mix with the crumbs. Therefore, first, a thin layer of cream is applied and smoothed (primed) with a knife so that the crumbs adhere to the biscuit. Then a second layer of cream is applied with a pastry comb - a pattern in the form of straight or wavy lines. This is done so that the cake looks more elegant and the pattern on the surface stands out more prominently. Cut the layer into cakes with a thin hot knife (dip in hot water and shake off). Each cake is decorated with cream and fruit filling. The cake can be prepared in different shapes: square, diamond-shaped, triangular.

Basic biscuit (heated): Flour 281; starch 69.4, granulated sugar 347; melange 578.5; essence 3.5. Exit 1000.

25% flour can be substituted with starch to reduce gluten. In addition, thanks to the starch, the biscuit turns out to be drier, the products have even pores and do not crumble so much when cutting.

Biscuit preparation consists of the following operations: combining eggs with sugar, heating and beating them, mixing the egg-sugar mass with flour.

Eggs with granulated sugar are combined and, stirring, heated in a water bath to 45 ° C. At the same time, the yolk fat melts faster and has a more stable structure.

The egg-sugar mixture is beaten until the volume increases by 2.5-3 times and until a stable pattern appears on the surface (when it is carried over the surface, the trace does not flow). During whipping, the mass is cooled to 20 ° C. Flour is combined with starch and quickly, but not abruptly, with a beaten egg-sugar mass, so that the dough does not drag on and does not settle. If the kneading is carried out in a whipping machine, then it should last no more than 15 seconds. The essence is recommended to use vanilla or rum. Add it at the end of beating the egg-sugar mass.

Finished biscuit dough immediately baked in capsules, commercial forms and on sheets, as it settles during storage. Capsules, forms and sheets are lined with paper, but you can also grease them with butter, preferably butter, or confectionery fat. The biscuit dough is placed in the molds at 3/4 of their height, since during baking it increases in volume and can flow out.

On sheets, biscuit dough is baked for rolls and some types of pastries and cakes. The dough is poured onto a sheet lined with paper in a layer not exceeding 10 mm and leveled with a knife.

Biscuit dough is baked at a temperature of 200 - 210 ° C. The baking time depends on the volume and thickness of the dough. So, biscuit is baked in capsules for 50 - 60 minutes, in commercial forms - 35 - 40, on sheets - 10 - 15 minutes. In the first 10 minutes, the biscuit semi-finished product should not be touched, since it settles from the shock (the fragile walls of air bubbles burst).

The end of the baking process is determined by the light brown color of the crust and elasticity. If, when pressed with a finger, the fossa is quickly restored, the biscuit is ready.

In the process of baking at high temperatures, a dark thickened crust is formed, and at low temperatures, the biscuit semi-finished product has a pale crust. If the baking time is insufficient, firm crumb areas (“hardening”) will form.

The baked biscuit semi-finished product is cooled for 20 - 30 minutes. Then they are freed from capsules and forms, cutting out with a thin knife along the entire perimeter of the sides and overturning the biscuit semi-finished product on the table.

If in the future products are prepared from the biscuit, which are soaked in syrup, then the paper is not removed and left for 8-10 hours to strengthen the crumb structure. The paper prevents the biscuit from drying out excessively. It is necessary to withstand the biscuit at a temperature of about 20 ° C. After that, the paper is removed, the biscuit semi-finished product is cleaned and cut horizontally into two layers. In this form, the biscuit semi-finished product is used to make pastries and cakes.

A biscuit semi-finished product can turn out to be dense, small in volume, low-porous, if eggs were not beaten enough or a lot of flour was added. You should also not knead the dough for a long time.

Blotting syrup: granulated sugar 513, cognac or dessert wine 48, rum essence 2, water 500. Yield 1000

Products are impregnated with syrup to give them more delicate taste and aroma.

Granulated sugar is combined with water, brought to a boil, foam removed, boiled for 1-2 minutes and cooled to 20 ° C. Then add cognac or wine, rum essence. It is necessary to use the syrup at a temperature not exceeding 20 ° C, since at a higher temperature the products may lose their shape. Before wetting, they must be kept for 6 - 8 hours to strengthen the structure of the dough.

Creamy cream: Butter "Amateur" 522; icing sugar 279; condensed milk with sugar 209; vanilla powder 5; cognac or dessert wine 1.7. Exit 1000.

Cooking technology:

1) Peel the butter, cut into pieces and beat for 5-7 minutes.

2) Powdered sugar pre-combine with condensed milk and gradually add to whipped butter. Beat for 7-10 minutes.

3) At the end of whipping, add vanilla powder, cognac or dessert wine.

The cream can be prepared with cocoa powder and nuts. Quality requirement: fluffy homogeneous oily mass of slightly creamy color, retains its shape well; humidity 14%.

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This type of semi-finished product contains in its recipe a large amount of sugar, fat, due to which the dough has plasticity, and the baked product is friable, hygroscopic ...

The simplest thing you can bake. All you need is eggs, flour, sugar and a couple of secrets so that the biscuit is not only tasty, but also fluffy. Since I decided to make not a cake, but a cake, I used a baking sheet in the form of a baking dish, I wanted the biscuit not to be too thick. So that you can fold it into 2-3 layers and cut into cakes.

For cooking you will need:

  • Chicken eggs -5 pcs.
  • Sugar -1 glass.
  • Flour -1 glass.
  • Salt -1/2 tsp.

For the filling cream:

  • Condensed milk -1 can.
  • Butter -1 pack (200 gr.)

Rinse before cooking chicken eggs, they should be room temperature... We turn on the oven to heat up to 160 degrees. We break the chicken eggs into a mixing bowl, salt, beat at high speed for about 5 minutes, during which time the egg mass should increase significantly in size.
Add sugar to the beaten eggs in three passes without turning off the mixer.

Sift the flour through a sieve, mix it with the egg mass from top to bottom.

Pour out batter on a baking sheet or baking dish. In advance, I put parchment paper on the bottom, which I smeared with vegetable oil. We send to bake at 160 degrees for 30-40 minutes. On the baking sheet, the thickness of the biscuit is much thinner, so only 30 minutes was enough for my biscuit.
In no case should you open the door for the first 20 minutes, otherwise the biscuit will fall. Take the finished biscuit out of the oven and cool. While hot, it is not recommended to decorate or saturate, it is even advisable to do it the next day.

Preparing the cream. First you need to beat the butter, it should be soft, but not melted. And gradually pour in one tablespoon of condensed milk, every 3 minutes of beating, until a thick and tasty cream is formed.

There is also little secret... It is important to choose high-quality, expensive condensed milk, as well as butter. It is not worth saving here.

For decoration, you can add chocolate chips or nuts. To do this, simply grate the chocolate bar on a fine grater and sprinkle on top.

Sponge cake with butter cream and chocolate chips ready.

Enjoy the taste. Bon Appetit.