Recipe cake from biscuit dough. How to bake a high lush biscuit

16.10.2019

For the preparation of the biscuit, we will need flour, sugar and eggs.

The shape for diameter is 20 cm (or square 18x18).

Note: In some recipes, instead of 120 g. The flour is used 100 g. Flour and 20 g. Starch. Biscuits with starch are less falling when baking, but more crumbling during cutting and less plastic. So they are not suitable for rolls.

No additional burstlers (type of soda, dough breakders, yeast, etc.) Real biscuit dough does not require.

The quality of the biscuit test and the future biscuit depends on the freshness of eggs. Than fresh eggsThe more magnificent and better will be biscuit. To determine if they are fresh, you need to break and pour one egg on the saucer. It is fresh if the yolk protrudes with a high dome, and the protein fits it, and only a small amount of fluid spreads over the saucer from the main mass of the protein.

For clarity, I photographed two eggs.

The one that left was demolished by chicken literally a few hours ago. The one that right - lay in the refrigerator week. See the difference? The first protein is assembled around the yolk, and the second spread over the dish. The first egg is suitable for biscuits, and the second is suitable only for scrambled eggs.

Separate proteins from yolks. It is important to make it so that even small droplets of yolks fall into the squirrels, otherwise the proteins will be bad.

Beat yolks with 2/3 sugar before obtaining a light homogeneous mass.

It will be possible to stop when the grains of sugar disappear in the mixture, and it will become white and foam itself. At my speed of the mixer, I have 6 minutes.

Beat proteins.

The dishes for whipping proteins should be perfectly clean, without traces of fat, otherwise the proteins will be bad to be tight. We need to be able to get proteins before obtaining a stable foam. If the dough contains too small bubbles, then when baking it sits down. If the proteins are bad, they need to cool, add a little salt, citric acid or a few drops of vinegar. My whipping proteins takes 5 minutes.

Add sugar residues to proteins and beat to the appearance of shine (about 1 minute).

Mix together protein and yolk mass. It should be done quickly, not circular movements, but lifting the layer behind the layer so that a sufficient amount of air bubbles remain in the test.

Pick out sifted flour and carefully, but quickly move the movements from the bottom up.

Ready dough Quickly pour into prepared forms or on a baking sheet and immediately bake, otherwise air bubbles will disappear from it, and the biscuit loses the taste and tenderness.

It is convenient to bake the biscuit in the detachable form, the bottom of which you need to lubricate with oil or to be protected for baking paper. It is not necessary to lubricate the side walls of the shape with a non-stick coating, otherwise, when baking the dough will only rise in the center of the form. If the form is used without a non-stick coating, then the walls of the form can be lubricated with oil.

Bake the biscuit is needed on uniform medium heat. The oven should be warm up 10 minutes before putting it with tests from the test. It is not necessary to put a biscuit into a hot oven, as a solid crust can immediately form on the surface of the product, the biscuit will be burned outside, and it will not be absorbed from the inside. For baking optimal temperatures 200 degrees and time 20-25 minutes.

During baking, especially in the first 15-20 minutes, the biscuit can not be shaken, as it can settle and will not succumb.

Readiness is determined using wooden spanks or toothpicks.

Baking biscuit must be left for some time in an open oven so that it does not open. If you immediately take it on the cold, it can settle down.

The average height of the finished biscuit must be approximately 4.5 cm.

The finished biscuit is easily separated from the walls of the shape, when pressed with a finger, the vertex is quickly aligned, the upper crust of the biscuit of golden color. If the finished biscuit put on a wet cold towel, it will be easier to remove it from the form.

Tip: Freshly baked biscuit poorly cuts and poorly impregnated with syrup, so it is recommended to withstand it after baking about a day or at least at least 8 hours. So that it does not dry, then it is necessary to wait until the biscuit completely cools and wrap it into the film.

Tip: Ready Biscuit can be freezed. To minimize labor costs when preparing for big holidays (birthdays, New Year etc.), the biscuit is best prepared in advance and stored in the freezer. After defrosting room temperature It does not differ in flavors from freshly prepared.

Bon Appetit!

Biscuit is lightweight, soft, lush - used for cooking cakes, cookies, rolls and pastries. The main components of a gentle biscuit dough are eggs, sugar and simple flour.

To obtain a light lush biscuit, the flour is replaced by partially starch, breadcrumbs or biscuits. Almonds, vanillin, nuts, cocoa, raisins or poppy are used as additives.

The porosity of the test gives a large number of eggs, the structure and scope of the finished product depends on the quality of whipping.

Classic Biscuit Recipe for Cake

The ingredients indicated below are calculated on a round shape of 24 cm in diameter. Biscuit is obtained by a height of 5 - 6 cm.

Gently split proteins with yolks. It is impossible to allow a little yolk in the protein. In this case, the proteins will not be swammed;

Part of the flour is desirable to replace starch. Biscuit with him is no longer and the dough is not delayed;

Shape lubricate with oil, can be seen paper;

Zhelocities to rub with sugar (2/3 of the total) to thick mass;

Beat the proteins in steady, peaks, foam, add sugar and beat to shine. The proteins should not be very much, since the biscuit may not rise;

Whipped proteins introduce into the yolk mass and stir;

Sierted flour pour into the egg mass. Bear neatly from the edge of the bowl to the middle, so as not to shake the proteins;

Pour dough into special. shape;

Bake about 25 minutes at t \u003d 200 ° C. The readiness to determine the fine stick is to pierce the root, if after extracting, there are no traces of the test - the biscuit is ready. Visually - the crust of a well-checked biscuit is thin and smooth. With a slight pressure, the biscuit is compressed, when removing the effort - restores the form;

The finished fragrant biscuit shift to the grille and send for 2 hours to the latch.

Recipe for lush biscuit for baking

Air I. lush biscuits Perfect for cakes.

Eggs of medium sizes - 5 pcs.;
Sugar - 180 grams;
Flour -160 grams;
Vanillin is a pinch.

Split proteins with yolks very carefully so as not to damage the yocletes;
Quickly with sugar (2/3 of the total number) of yolks, before obtaining a smooth homogeneous mass;
Beat proteins before forming a stable foam, before the formation of peaks. Add sugar to them and beat to shine;
Gently lay the whipped proteins in yolks;
Sambee flour, pour vanillin and in small portions to add to the egg mass. Stir carefully so that there are no lumps. It is advisable to mix carefully, but quickly. From a long kneading, air bubbles formed in proteins may be disturbed, and the biscuit will be dense;
In the lubricated container lay out the dough;
20 minutes bake at T \u003d 200 ° C. Check the toothpick readiness - punctures pastries, if dry without test traces - it is ready;
Baking cool a little in the form and turn over to the grille;
Biscuit eventually comes out gentle and lush. In the event that the baked biscuit is intended for further impregnation, then he needs to stand at least 8 - 10 hours.

Recipe for delicious chocolate biscuit

Egg - 6 pcs.;
Sugar - 180 g;
Butter (not spread) oil - 100 g;
Flour - 200 g;
Chocolate tile - 100 g;
Chopping cinnamon;
A pinch of salt;
Chipping of lemon zest.

Beat the maslice with sugar to beautiful lush mass;
Add cinnamon and lemon zest to mass;
In the mixture one by one to introduce egg yolks and to wash it thoroughly;
Chocolate break and melt, adding a little hot water;
In the oil-egg mixture to introduce chilled chocolate;
Flour to sift and pour into the chocolate-oil mixture;
Proteins whipped into elastic foam, carefully interfere in the mixture;
The dough is very careful to pour into a lubricated or fasted paper shape;
Bake 30 - 40 minutes at T \u003d 200 ° C.

The easiest recipe for a delicious sweet biscuit

A simple biscuit that always rises is obtained by crumbling and gentle.

Eggs - 4 pcs.;
Flour - 170 g;
Sugar is about 210 g;
Soda - 1 tsp.

Eggs to be confused, gradually sugar sugar, to get a thick and foam;
Skin soda with vinegar and pour into the egg mixture;
Sifted flour pouring, constantly kneading, in the egg mixture;
Dough with caution pour into a lubricated or faded paper capacity;
Bake at t \u003d 200 ° C - 20 - 27 minutes.

Biscuit on Sukhhari

Prepare:

7 eggs;
Sugar - 100 g;
Flour - 60 g;
Rye crushed crushers - 100 g

Eggs to be broken with sugar, until the grains remain;
send to water bath and constantly beat until this mass increases 4 to 6 times;
Remove from water bath and do not stop whipping for 12 minutes;
Push the crushed crackers and sifted flour. Carefully wash;
Pour into ¾ heights in the shape of paper;
Bake at T \u003d 210 ° C. Readiness to determine the wooden stick.

Heated biscuit dough

Heated dough comes out more crumbly and fits perfectly as the basis for cakes.

9 eggs;
Flour - 180 g;
Sugar - 210 g;
Starch - 50 g.

Eggs pour into a saucepan, to interfere with sugar and send to a water bath, heating the mass to T \u003d 50 ° C. The mixture continuously beat;
After the mass warms up to the desired temperature, the mixture is removed from the water bath. And, constantly whipping, cool to T \u003d 20 ° C. The volume will increase by 3 times;
Pour flour, pre-sifted, and mix to uniformity;
Dough with extreme caution pour into the form;
Bake 25 minutes at T \u003d 200 ° C. The readiness to determine the fine stick is to pierce the root, if after extracting, there is no test left on it - the biscuit is ready. Visually - the crust of a well-checked biscuit is thin and smooth. With a slight pressure, it is compressed when the effort is removed - restores the form;
Baking biscuit to cool 5 - 10 minutes in the form;
Put the baking on the grille and send the clock for 8 to 10 to the latch.

Note:

Water bath: pour into a large container (pelvic or pan) of water. Put on fire and heat up to t \u003d 80 ° C. Local size dishes to put into the water. During heating, to ensure that water splashes will not fall into the egg-sugar mixture.

Cake on biscuit with cream

Prepare:

Eggs - 6 pcs.;
Sugar - 180 g;
Flour - 180

For soaking:

Syrup - 110 g

For cream:

Cottage cheese - 500 g;
Sugar - 150 g;
Yolk - 3 pcs;
Cream 35% - 220 g;
Water or juice - 70 g;
Lemon - 1 pc.;
Gelatin - 15 g;
Jam or jam - 500 g;
Vanillin - 1 g.

Cooking cream:

With sugar to confuse yolks, pour cottage cheese and vanillin. Stir and put a lemon zest;
Nabulty B. cold water Gelatin warm in water bath and add to cottage cheese;
Put half an hour in a cold place;
Chilled cream whipped into lush foam. Intervene carefully in cottage cheese.

Cooking a cake:

Divide proteins with yolks very neat. Beat into persistent foam with 1/3 sugar;
Jilutes with sugar to be confused and join with squirrels;
Sifted flour pour into the egg mixture, carefully wash;
Pour into the shape of the dough;
Bake the biscuit at T \u003d 200 ° C - 25 - 30 minutes;
Biscuit cool an hour 3 - 4, and cut along 2 layers;
From cut slicing to impregnate with syrup;
Put in the form of one layer, lipsticking paper;
Place a jam or any berries. From above - curd crey;
Cover from other biscuit plast. Slightly press;
Remove in the refrigeration chamber for 5 hours;
Top decorate or sprinkle with powder.

To proteins that have become watery from the fact that they were long standing - add a little salt. They will be much better.
Proteins are at first whipped slowly and gradually increase the pace of whipping. Because it is better not to hurt the wedge of the edge and bottom of the dishes. Such proteins are whipped into elastic foam;
Forms, to baking the biscuit, fill the test to 2/3 of the height. The top is smoothed carefully with a knife or blade;
For the first 10 minutes after baking, the biscuit dough is preferably not "disturbed", as it can settle;
The baking oven is adjusted (heated) to the required temperature in advance - before the test beating, since it is impossible to stand the dough for the biscuit after the kneading;
Warm biscuit when cutting is very strong, so after baking it, he needs to stand at least 4 hours. In the event that the biscuit is supposed to be soaked with syrup - at least 8 hours;
Cutting biscuit on transverse layers is better to produce a fishing line, string or strong thread;
When baking the biscuit at once in several forms, it is desirable not to put them too close to each other, since on the one side the cakes will be burned, and on the other - they will remain raw;
If, when baking, the top of the biscuit begins to burn, it is necessary to cover it with a paper folded in several layers and a shredder well in water;
It should not be used for an uneasy flour - this will lead to the formation of lumps in the test;
Sump flour gradually, otherwise lumps are formed in the test;
The dough is placed in the oven carefully, trying not to shake - otherwise it can settle.

Biscuit is easy. It is important to stick to the basic rules of its baking and cooking. Biscuit baking - It is always tasty and smart. No time on cream and decorations? Sprinkle biscuit with sugar powder - and appetizing and delicious dessert Ready.

Biscuit cakes are very popular today, because soft cakes are so impregnated and combined with various species creams. The recipe for biscuit can be chocolate, classic or oil. Very important in the cooking process biscuit cake At home, follow all instructions and be careful.

Prepare a biscuit cake at home at first glance is not easy, but you will all work if you follow the rules:

Yolks are triturated with sugar if the proteins are badly cheap, cool them and add salt pinch mix ingredients with flour vertical movements so that the dough can breathe best use rolling forms

Biscuit cakes used batter which includes: eggs, sugar, flour. To make the cakes for the cake turned out to be important for a long hit eggs. If you want to give the crude flavors and softness, you can use impregnation, for this use sweet syrup. Cooking cream - an important stage, you can use a custard, oil, cottage cheese or protein cream With the addition of gelatin.

The home biscuit cake is much tastling than those selling in confectionery stores, and all because you invest your love in the process. The first thing you need to remember, never be discouraged if you did not work. Try more and more, analyze the errors and then you will succeed delicious Biscuitcake.

Before you begin the preparation of biscuit dough, you need to prepare required ingredients and dishes.

To bake the simplest biscuit cake for the test, we will need:

4 eggs;
150 gr. Sahara;
150 gr. flour;
1 tsp. Basin.

Prepare from the dishes:

baking form;
2 pans.

Preparation of the test will not take much time, so you need to turn on the oven as soon as you started work. The dishes should be dry and clean. Biscuit dough is not prepared in advance, it must be used immediately after cooking.

So that we have a gentle and lush biscuit for the cake to share the work process into several stages:

Prepare a steam bath. To do this, take two pans, one more, the other less. In a large ride eggs and pour sugar, and in a smaller pour water and put it down.
On the steam bath, beat the mass of the wedge to homogeneity and dissolving sugar. Remove from steam bath and continue to beat a mixer 10 minutes at high speed.
Eggs need to be hit as long as having spent fingers by weight, you will not have a groove that will not be sediated.
We add to the scrambled mass of sifted flour with a baking powder. Stir need from top to bottom.
Lubricate the oil form or use bakery paper. We pour the dough into the form and send it into the oven for 20-25 minutes at a temperature of 200 degrees.

Check the readiness of the biscuit you can hand. Slightly push the surface of the look, if it returns to the place after you lower your hand, it means that everything turned out. If the fossa stayed, return the biscuit in the oven for another a few minutes.

Important! When the cakes are ready to immediately get out of the oven. You need to leave them for 5 minutes. Then they will easily get out of the form.

When the korzh cools, it can be put in a bag and leave for 12 hours. With fresh biscuit, it is difficult to work hard, it crumbs greatly, but after 12 o'clock you can make a delicious dessert from it.

Biscuit cakes in a microwave or cake on an ambulance hand

Just three minutes and your biscuit is ready. For the test we need:

Egg - 1 pc.
Sugar - 4 tbsp. l.
Cocoa - 2 tbsp. l.
Flour - 3 tbsp. l.
Starch - 1 tbsp. l.
Milk - 5 tbsp. l.
vegetable oil - 3 tbsp. l.

Eggs and sugar with a fork in a bowl, we add cocoa, starch, flour and baking powder. Mix well and add flour and milk. You should have a liquid homogeneous dough. We pour a lot into a bowl, lubricated with vegetable oil or shining with parchment. We send to the microwave for 3 minutes at a power of 1000 W. You can split the dough on portions and bake fine cakes, if you want to jamp biscuit. Your biscuit is ready!

Now you can sprinkle biscuit with powdered sugar and file to tea. If you want something special, then make sour cream, stir the korzh and add fruit or berries. It turns out a very gentle and delicious dessert.

How to make a biscuit cake quickly - the easiest way to cook

How to make a biscuit for the cake we already know, now we need to learn to make a cake from these cakes. The most common options for biscuits for biscuits at home are sour cream, chocolate, butter creams. Also very often used jams, jams and condensed milk.

We cut our biscuit crude in half using a sharp long knife or a special tool for fissioning cortex. Before renoving cakes with cream, you need to impregnate them with sweet syrup. If you like soft cakes, it will be best to make sour cream. To do this, beat 500 grams of sour cream and 200 grams of sugar. If you like sweet cakes with a light dryness, then cream with condensed milk and butter will be a good choice (1 bank of the condensed milk is whipped with 200 grams of oil). Match the cakes with the cooked cream and break to the decoration.

Dessert design you can make your taste. To do this, you can use protein cream, glaze, nuts, fruits, etc.

Cake "Gentle" - Delicious treat with your own hands (recipe)

If you expect guests or your holiday, then the cake recipe "Gentle" will be useful to you. It is very simple and at the same time a delicious dessert that you can bake yourself.

We will need biscuit ingredients:

Eggs - 6 pcs.
Sugar - 170 gr.
Vanilla sugar - 10 gr.
Flour - 200 gr.

For cream:

Sugar - 5 tbsp. l.
Sour cream (20%) - 200 gr.
Cottage cheese - 200 gr.
Banana - 1 pc.

We turn on the oven and proceed to the preparation of the base of the cake - biscuit cortex.

You need to take cold eggs and drive into a bowl. Add sugar I. vanilla sugar. Because of about 7-10 minutes. The mass should increase 4 times.
We add to the sifted flour and mix slowly from the bottom up. The dough must dial air.
Lubricate the shape, pour the dough and send it into the oven for 35 minutes at a temperature of 180 degrees.

While biscuit in the oven, cook cream. To do this, we knew the banana, we carry cottage cheese through a sieve, add sour cream and sugar to this mass. Whip up to puff.

After the biscuit cooled, cut it into two parts. The edges cut and dried in the oven. Lubricate one half of the look and cover another. Grease the cream top and sidewalls (thin layer). The steps dried in the oven rub into the crumb and swell the sides and the top. It should be soaked in a cake at least four hours. Bon Appetit!

Biscuit for cake is a soft and air korgin, which is preparing in a matter of minutes and is delicious even at beginner culinary. It can be used with any cream, add berries or fruits to filling, soak with syrup or jam. At the same time, biscuit cakes do not need to bake separately. Enough bake one lush pie and cut it on the desired number of parts.

Biscuit for cake by classic recipe prepare from the minimum of ingredients. It includes eggs, sugar and flour. No breakdowns are not used. Air biscuit is obtained due to correctly whipped eggs. It can be easily made chocolate, if you just add a few cocoa powder. This method of cooking biscuit to this day is used by all culinary and confers and occupies a leading position among the rest of the baking.

Nevertheless, there are many other biscuit options for the cake. In the dough you can add kefir, sour cream, milk, cream, condensed milk, creamy or vegetable oil, vanilla, etc.

After cooking, biscuit cakes lure with cream and leave a cake for a while in the refrigeratorso that it is well soaked. Ready dessert Decorate with jelly, icing, chocolate, fresh berries and fruits.

Secrets of cooking perfect biscuit for cake

Biscuit for the cake is one of the simplest and delicious foundations. The cakes are always soft and lush, easily soaked and fit all kinds of cream and filling. So that there is no difficulty with how to bake biscuit for cake at home, It is enough to follow the following simple instructions:

Secret number 1. So that the biscuit was more lush, it is better to beat yolks and proteins separately, and then combine them together.

Secret number 2. The bundle in recipes can be changed to the usual food soda.

Secret number 3. Eggs for biscuits must be chilled.

Secret number 4. To prepare a biscuit, you need to take a round baking shape with high sidelights.

Secret number 5. When mixing the biscuit dough, you need to try to use the minimum of movements. At the same time, you need to move a spoon or blade from below up.

Secret number 6. It is impossible to fully fill in the shape of the test, as it will rise in the process of baking by about a third.

Secret number 7. So that the biscuit was even more tastier and easier succumbed to the cutting of an agencies, you need to cover it with a towel and give to stand for several hours.

Secret number 8. During the preparation of the biscuit, the oven is better not to open, otherwise it will fall.

This recipe is as close as possible to the classic biscuit. It turns out soft, gentle, with a slight chocolate flavor. If the cake requires a more rich dark color, the amount of cocoa can be slightly increased. The main thing is not to rearrange, otherwise the dessert will be impatient.

Ingredients:

4 eggs;
3 tbsp. l. cocoa;
100 g of flour;
150 g of sugar.

Cooking method:

Separate proteins from yolks and put them in different deep bowls.
To fall asleep half of the sugar, beat into the magnificent white mass.
Proteins also beat from the second half sugar to the consistency of thick foam.
Third part of the protein mass mix with yolks.
Cocoa and flour sift, add to the bowl with yolks.
End the dough to a homogeneous state and add proteins.
Mix the dough thoroughly and put it in shape with parchment paper.
Bake the biscuit for the cake of 40 minutes at 180 degrees.
Before cooking the cake, give a biscuit completely cool.

Interesting from the network

Despite the ease of preparation and the minimum set of products, classic Biscuit Requires increased attention from the side of the culinary. So that he really turned out lush, the flour must need to sift, and the eggs beat with a mixer at least 8-10 minutes.

Ingredients:

6 eggs;
200 g of sugar;
200 g of flour.

Cooking method:

Beat separately protein and yolk.
Add sugar to proteins and continue to beat until it is completely dissolved.
I sift the flour and gradually introduce to the proteins.
Add to the dough yolk and mix it with a shovel from the bottom up.
Slide the baking shape with paper and fill it with a 2/3 test.
Put the shape in the oven and cook biscuit 35 minutes at a temperature of 180 degrees.

Jelly cake S. biscuit root And the souffle is a delightful dessert that can be decorated with any feast or tea party. In order not to be mistaken with the preparation of jelly, it is better to read the instructions on the sachets themselves. During the heating of gelatin, it cannot be allowed to boil. In jelly, you can add any fruit or berries to your taste.

Ingredients:

4 eggs;
120 ml of unsweetened yogurt;
1 cup flour;
1 cup of sugar;
½ packs gelatin;
2 bags jelly;
1 tbsp. l. cocoa;
200 ml of cream;
1 tbsp. l. baking powder;
Vanillin.

Cooking method:

Gelatin to shone in a saucepan, add 100 ml of water and leave for 1 hour.
Beat eggs and half sugar into a strong foam.
Flour to sift, mix with vaniline and dust for the dough.
Gradually introduce dry ingredients in the egg mass.
Stay on the bottom of the bakery paper, fill the dough.
Bake the biscuit at 180 degrees of 40 minutes, then cool without removing from the form.
In a deep bowl, pour the contents of two packs of jelly and pour 600 ml of hot water.
To put a saucepan with gelatin and constantly stirred until the gelatin is dissolved.
Cream with a mixer, add sugar, cocoa and yogurt.
In the resulting mass pour gelatin, mix.
Cream is evenly distributed over the biscuit and remove the form in the refrigerator.
When the cream is freezing, pour the jelly on top and again remove the cake in the refrigerator.
Leave dessert for the night, then carefully remove from the form.

Such a crude to taste is very similar to the biscuit, but it is preparing a little different. Ingredients for him do not need to beat it at all, which will benefit from time and strength. Degreased kefir in this recipe is better not to use, otherwise the dough can get too liquid.

Ingredients:

140 g of flour;
100 g of sugar;
125 ml kefir;
60 ml of vegetable oil;
2 eggs;
1 pinch of salt;
1 tsp. Basin.

Cooking method:

In the deep bowl mix eggs, kefir and butter.
Add salt, sugar and baking powder.
To sift the flour, pour into small portions and mix before uniformity.
A bowl of a multicooker to lubricate with butter, including flights.
Pour the dough into the bowl and prepare 40 minutes in the "Baking" mode.
Leave a multicooker in "Heated" mode for 5 minutes.
Get a biscuit with a saucer for a double boiler and cool.

This biscuit is really distinguished by very gentle and mild taste. Soda, if desired, you can pay off with vinegar, but this is not a mandatory point. Ideal for a cake with such a korzhi, the sour cream cream is suitable for which you just need to beat sour cream with sugar.

Ingredients:

6 eggs;
1 cup of sugar;
1 cup sour cream;
½ h. L. soda;
30 g butter;
2 cups of flour.

Cooking method:

Separate yolks, mix with sugar and beat.
Proteins also beat into white magnificent foam.
To press the yolks to put sour cream, mix.
There is a soda and flour, mix again.
Add the third part of the protein mass, bring the dough to uniformity.
Enter the remaining proteins, mix with the rest of the ingredients.
Baking shape lubricate with butter and pour dough.
Bake the crude 45 minutes, warming up the oven to 180 degrees.

Now you know how to make a biscuit for a recipe cake with a photo. Bon Appetit!

Dessert will necessarily work out the first time, if you accurately comply with the proportions of ingredients and step-by-step actions simple recipes Delicious biscuit cake.

Biscuit cake - simple classic recipe

Based on the biscuit prepared by the traditional way, you can prepare a wide variety of cakes.

Ingredients:

4 eggs (as fresh as possible);
120 g of sugar sand;
100 g of high-quality flour;
20 g of corn starch.

Cooking method.

Yolks are separated from proteins. Make it easy: It is necessary to gently split the shell in half over the cup and spend several times the contents of one half to another. The protein stalks into the container, and the yolk will remain in the shell.
Yolks are whipped with 80 g of sugar until the mass thickens.
In a separate dish, the protein mixer is replete, sugar residues are added and whipped further for a minute. The mass will turn out dense shiny.
Connect protein and yolk formulations.
Sift flour, connect it with starch. You can do without this ingredient, however, the starch will take the surplus of moisture from baking, thanks to which the biscuit succeeds more than more and more.
Flour is added to whipped eggs, stirred for 5 seconds, moving from the edge of the cup to the middle of the test.
The readiness of the test is tested by hand: if there are lumps, they are kneading with their fingers.
Heat the oven to 200 ° C. The form (better to take the detachable) stipped with parchment or sprinkle with flour. Pour the dough so that it is evenly distributed along the bottom.
Biscuit bakes for 25 minutes. His readiness is checked in appearance and, pricked with toothpick: it should not be sticking the dough.
Baked biscuit leaves in a disconnected open oven for 12-15 minutes. Then it is taken out and put it cold.
So that the biscuit is easier to cut, it can be wrapped in a food film and remove in the refrigerator for 40 minutes.
Chilled biscuit is cut along 3-4 embedded with a wide knife.

For easy classic cake Suitable oil cream.

Composition for cream:

400 g of oily oils of 82.5%;
400 g of condensed milk;
40 g of sugar powder;
1 g Vanillina.

Recipe.

Oil softened under normal conditions.
Add sugar powder And Vanillin, who will smooth the flavor of the oil.
All components are whipped with a mixer to obtain a dense white mass.
Poured condensed milk and whip again.
The resulting cream wake up all the cakes.

Useful advice: a conjured cake, prepared for any recipe, be sure to leave in the refrigerator for an impregnation for 4-5 hours.

With custard

Thanks to the cream, this cake recipe will be especially easy and delicious. Biscuit for it is prepared by a classic way.

The required composition for cream and impregnation:

1 egg;
0.5 l of milk;
125 g of sugar;
40 g of flour;
100 g of butter;
200 ml of water;
20 ml of lemon juice.

Actions.

Egg, 100 g of sugar and flour.
Everyone is shifted in a saucepan, poured milk and stirred to break lumps.
The saucepan put on a weak fire, the contents are constantly stirred until it starts to throw, then immediately turn off.
The resulting cream is cooled at room temperature.
For impregnation, sugar is poured with water and boil to thickening. Add juice lemon.
Biscuit cakes are first lubricated with sweet water, then deceived with cream.

Cooking with impregnation based sour cream

Biscuit cake S. sour cream It turns out delicious and juicy. It is perfectly impregnated, so it does not need to insist for a long time. A classic biscuit is used as the basis.

Composition for cream:

800 g sour cream;
200 g of sugar powder;
1 g vanilla.

Actions.

In the sour cream slowly fall asleep by powder, constantly stirring.
Vanillin is added, stirred.
Collect the cake, missing biscuit cakes with the resulting cream.
The sour cream biscuit is enough to leave in the refrigerator for only an hour for impregnation.

With cottage cheese cream

Sour cream biscuit with cream based on cottage cheese is very gentle, exquisite. Prepare such a dessert once, you will return to this recipe again and again.

Products for the base:

5 fresh eggs;
100 g margarine;
100 g of fatty sour cream;
120 g of sugar;
220 g of flour;
10 g of baking powder.

Cooking method.

Separate proteins and yolks. Proteins are whipped using a mixer in a magnificent foam. Yolks are triturated with sugar.
A margarine and sour cream can be added to the sweet yolk mixture.
Connect both mixes. They whipped with a mixer for 2 minutes.
The flour will be sifted twice, burst into it.
A dry mass of parts is introduced into the first composition and whipped with a mixer at the slowest speed.
The dough is shifted into the form and bake 35 minutes at 180 ° C.
After the baked biscuit cools, it is separated along into 3 parts.

Ingredients for cream:

200 g of butter 72.5%;
250 g of fresh energous curd of 9%;
350 g of powdered sugar;
1 g Vanillina.

Cooking process.

Creamy oil softened, connect with cottage cheese and vanilla. That the composition is homogeneous, the ingredients are whipped with a mixer at a minimum mode of 1 minute.
In the resulting mass in parts, sugar powder is introduced, constantly stirring a spoon.
At the end, the curd cream for the biscuit cake is once again whipped with a mixer until it becomes air. The finished creams are missing all the cakes.

Simple and delicious recipe for honey delicacy

Biscuit on the basis of honey is an aromatic and delicious dessert, which can be preparing even newcomer-culinary.

For honey cake Suitable cream from oil and condensed milk, sour cream or creamy.

Component composition:

4 eggs;
230 g of flour;
180 g of sugar;
60 ml of liquid honey.

Sequencing.

Squirrels are whipped with a mixer in a strong foam, sugar is added and continue to beat.
In the sweet mass, yolks are riding and stirred by a mixer.
Add honey, whipped to homogeneous consistency.
Parts are injected with sifted flour, while the mixer turns are reduced to a minimum.
Biscuit bakes about 40 minutes in heated to 180 ° C oven.

Biscuit chocolate cake

Such a dessert will delight an extraordinary aroma and freshness. Chocolate cakes are better impregnated with thick cream from sour cream.

Required products:

4 eggs;
120 g of flour;
160 g of sugar;
40 g cocoa powder;
6 g of baking powder;
3 g salts.

Recipe.

Egg proteins are cooled in the refrigerator.
Yolks with 80 g of sugar whipped with a mixer for 5 minutes.
Cold proteins are solid and whipped with a mixer, gradually sprouting sugar residues.
Both masses are connected and stirred by a mixer at a slow mode.
Flour is connected to cocoa and baking powder and only then sifted.
Dry mass is added to whipped eggs.
Chocolate dough is transfused. Bake at 180 degrees about 40 minutes.
Ready biscuit is cooled, cut on 2-3 embers and soaked with cream.

With creamy cream and peaches

The cake with an amazing taste will surely raise the mood! As the basis, it is necessary to use classic biscuit. For preparation, both fresh and canned fruits are suitable.

Ingredients:

0.5 kg of cottage cheese;
50 g of powder for peach jelly;
350 ml of fatty milk;
400 ml of natural or peach yogurt;
50 g gelatin;
0.5 kg of peaches;
250 g of sugar;
1 g Vanillina.

So, proceed.

Gelatin put swell in milk for 30 minutes.
Cottage cheese, yogurt, sugar and vanillin whipped.
Peaches are cut by pieces or slices.
The gelatin mass is slightly heated and mixed with cottage cheese. It also add half peaches. Stir.
The resulting mass is laid out on the cakes, roll up. Biscuit is cleaned into the refrigerator for 2 hours.
Dil place peach jelly according to the instructions.
From the refrigerator take out the cake. The upper root is decorated with the remaining pieces of peaches, the cooked jelly is watered on top.

With a layer of whipped cream and strawberry

The cake on this recipe is beautiful and unusually gentle. Prepared on the basis of classic biscuit.

Products:

600 ml of cream (fat from 33%);
250 g of powdered sugar;
300 g of fresh strawberries;
package jelly (with strawberry or neutral taste).

Ingredients for impregnation:

200 g of strawberries;
250 ml of water;
40 g sugar.

Cooking steps.

The mixer is whipped with cream with powder to obtain a dense mass.
Part of strawberries are cut by circles. Several whole berries leave for decoration.
Strawberry impregnation for the biscuit cake is prepared as follows: Berries are passed through the juicer, cake are connected to water and sugar and boiled for 5 minutes. The mass is filtering, it is aging strawberry juice, then boil 2 minutes again. Cool and impregnate the cakes.
Each korzh is smeared with cream cream and put a chopped strawberry. The top of the cake is decorated with solid berries and poured cooked jelly from the bag.