How to bake a biscuit cake. Homemade biscuit cake with chocolate icing

The best foundation for a cake - a simple sponge cake on 4 eggs, in which there is no baking powder, no soda, or any other additives).

I make such a biscuit very often, cutting the cakes and soaking them with cream, syrups, or adding candied fruits and nuts to the dough.

Simple biscuit recipe:

Chicken egg - 4 pcs.
Flour - 120 g.
Sugar - 120 g.

How to bake

1. Set the oven to preheat to 200 C.
2. Separate the proteins from the yolks.
3. Let's start whipping the yolks: add 2/3 of sugar, beat until a fluffy white mass that will be stretchy. The grains of sugar should melt and not be felt "to the touch".

4. Beat the whites into a fluffy foam (when turning the container with whipped whites, they should be whipped so well that they do not spill out of the bowl). Only then add the remaining sugar and continue to beat until a shiny mass.

On a note! When whipping egg whites for biscuit and other airy doughs, it is important not to overdo it with whipping - you should get a dense mass, but air bubbles with sufficiently dense walls that will not burst in the oven after expansion.

5. Add the sifted flour to the yolks with sugar, mix gently.
6. Add whipped proteins to the dough, mixing the dough as gently as possible, trying not to lose air.

7. Lubricate the form with butter and sprinkle with flour.
8. Put the dough into a mold and send it to the oven.
9. During baking, do not open the oven, in order to avoid falling off the biscuit. After 20 minutes, check the readiness with a wooden stick (piercing in the center of the biscuit), if it is dry - a simple biscuit is ready!

Do not remove the finished biscuit from the oven immediately, let it stand for 10 minutes in the switched off (but still hot) oven to avoid falling off.

Turn the cake over onto a wire rack so that it releases moisture evenly as it cools. A little secret: it is better to turn the biscuit upside down, in this case both the top and the bottom of the biscuit will become even.

A well-cooled sponge cake should be infused for 8-12 hours before being used as cake layers.

Based on the biscuit test, you can make a delicious cake"Turtle". Try this simple recipe, practice making a biscuit.

Answers to frequently asked questions

Dear readers and guests of my blog!
Thank you so much for your feedback and the questions you send me in response to recipes.
I will try to answer the most frequently asked ones:

How to beat the yolks with sugar into a white cream? What if the grains are still felt?

To speed up whipping, you can place the container with the yolk mass in a bowl of warm water.
And the sugar will melt faster, and the whipping will also go at a completely different speed.

What to do if it is not possible to correctly introduce proteins into the dough? Airiness is lost if you mix and achieve uniformity of the dough.

Do not worry about the loss of airiness of the dough after adding proteins. In any case, she will be lost, the most important thing is that she is not completely lost.

Help advice! Biscuit in the form of "fits" unevenly: in the middle it rises in a slide, but does not rise along the edges. I read on the Internet that you do not need to lubricate the form, then the cake will rise evenly. Is it so?

I recommend greasing and flouring the form: in this case, the cake rises in a slide, but when you take it out of oven the biscuit settles a little and you need to turn it upside down on the grate - you get a flat surface.

But if you do not grease the side walls of the form, the biscuit will also rise in a hill, and after cooling, the middle will fall a little and the biscuit will become even. You can only remove it from the mold after carefully cutting with a knife in a circle.

I hope that the recipe for a simple biscuit for a cake will help you out many times before the holidays and in everyday life!

Another version of a quick biscuit from the master in the Tasty Stories TV program.

In contact with

One of the most common cakes is the biscuit cake. It is easy to prepare, unless, of course, you make a culinary masterpiece out of it and takes a little time.

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

If you want to make a cake from start to finish with your own hands, then first I will tell you how to bake a cake biscuit at home. This does not require a lot of time, effort and special products.

This is going to be a classic biscuit.

How to make a classic sponge cake

I will tell you the recipe for a classic biscuit, it always turns out tall, fluffy and tender.

To prepare it, we need - 6 eggs, 230 grams of flour, 180 grams of sugar, 2 teaspoons of baking powder, vanilla or vanilla extract

First we need to separate the whites from the yolks.

Add a pinch of salt to the egg whites and beat average speed

Proteins should make a fluffy mass

Add half the sugar and continue beating

This should be done before the so-called "sustainable peaks"

Add the remaining sugar to the yolks and beat until the mass brightens and increases in volume.

The result should be something like this

We spread the yolks in a bowl, add the proteins to them and with gentle movements from the bottom up, mix

Add the baking powder to the flour, sift it and sift it again, add in portions to the egg mass

Knead the dough in a circular motion, adding vanilla. As soon as the dough becomes homogeneous, stop kneading, otherwise it may become liquid.

A baking dish can be greased with vegetable oil and sprinkled with flour, or lined with baking paper

We spread the dough into a mold, we will bake one large biscuit, and then cut it into pieces, you can divide the dough and bake the cakes separately

We put the form in the oven, preheated at 180 degrees for 35 minutes, readiness can be checked with a stick stuck in the middle of the cake, it should remain dry and clean

Leave the finished biscuit in the open and turned off oven for 10 minutes, then carefully remove it from the mold and leave to cool.

It is better to wrap the cooled biscuit in cling film and put it in the refrigerator for a while.

With a large knife, it is easily cut into pieces, inside it turns out to be lush, porous.

How to bake a chocolate biscuit

To prepare it, you need a mixer or a whisk; it is not recommended to beat the egg mass with a fork

Necessary ingredients for making a biscuit

Just as in the classic version of the preparation of a biscuit (see), we separate the egg whites from the yolks and beat them separately - the whites until foamy, and the yolks until light and increase in volume.

Divide the volume of sugar in half, add to the proteins and yolks and beat them again.

Add to whipped proteins, whipped yolks and mix at low speed with a mixer.

Add the sifted flour to the resulting mass

At the end, mix the rest of the flour with 2 - 2.5 tbsp. tablespoons cocoa, sift together with flour

In a circular motion, mix with a wooden spatula until smooth

The dough should turn out to be completely coffee-colored, the volume of the mass will decrease slightly

Melt a tablespoon in the microwave butter, in a separate small bowl, set aside a couple of spoons of dough, pour oil into it, mix thoroughly and return to the total mass of the dough, mixing everything.

If the oil is poured into the whole dough at once, you will have to stir it for a long time, and it may settle

Without adding oil, you get a classic biscuit, adding, we get a creamy

We spread the dough in the prepared form and send it to the oven, heated to 180 degrees for 25 - 30 minutes, check the readiness with a wooden stick

We spread the finished biscuit and let it cool

Now I want to show you the difference between biscuits made with and without baking powder.

What they differ in is their height and the porosity of the biscuit itself.

Depending on what or what kind of cake you are baking a sponge cake for, you can use baking powder or not.

This biscuit is baked with baking powder.

No baking powder was used to bake this cake.

The right biscuit, with baking powder, is more porous, airy, while the left one is more dense.

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

Strawberry biscuit cake with cottage cheese and yogurt mousse

By using classic recipe, preparing a biscuit for our cake (see how to cook a biscuit above), cut it into 2 cakes

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

Pour the condensed milk into the butter, add vanillin and beat with a mixer until creamy

We coat the bottom layer of the biscuit with apple-pear jam, you can use any

Apply cream on top

Cover with a second cake and coat with cream

We coat the cakes with cream on all sides, sprinkle with crumbs of crushed sweet crackers from the sides

Decorate with cookies (droplets of biscuit with bizet)

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

How to make sponge cake video - Grandma Emma's Recipe

Ingredients:

Flour - 1 tbsp.
Sugar - 1 tbsp.
Eggs - 6 pcs. + 2 yolks.
Baking powder - 1.5 tsp
Lemon juice - 1 tbsp. l.
Butter - 400 grams.
Condensed milk - 1 can.
Vanilla sugar - 1 pack.

For delicious tea

Even the simplest biscuit cake can be called a masterpiece of confectionery art. Soft biscuit, delicate sweet cream and all kinds of mouth-watering additives in the form of berries, nuts, fruits, chocolate - together form a magical symphony of flavors that will delight all the sweet tooth in the world.

Many recipes with photos offer to prepare simple biscuit cakes in a variety of variations and designs.

Many people associate the classic biscuit cake with a festive tea party, rarely do without it. solemn events or friendly get-togethers. Meanwhile, once upon a time, biscuit was the food of English sailors. They took it on long voyages, because the product did not deteriorate for a long time and did not become moldy, which was extremely important in the conditions of constant dampness on the ship.

On one of these trips, a courtier of Queen Elizabeth tried the biscuit, and soon the rough sailor's food turned into an exquisite cake worthy of aristocrats. The simple and delicious biscuit cake quickly became popular outside of England and soon became one of the most beloved desserts around the world.

Today, everyone can cook a simple biscuit cake at home. The most difficult thing is to bake a biscuit cake for a cake correctly, this technology cannot be called simple, because not everyone can perfectly separate the egg whites from the yolks, beat them well with sugar, do not overdo it with flour, and then make sure that during the baking process the dough does not opal.

But today there are many simple recipes that allow you to cook delicious biscuit cakes without these difficulties.

In particular, a very simple and delicious biscuit cake can be made on the basis of classic charlotte dough, while the cake turns out to be high and lush. Sometimes starch is added to the dough for splendor, which also facilitates the cooking process.

But baking cakes is only half the battle, you still need to think about the filling! delicious cream for sponge cake can also be simple and accessible to an ordinary cook. For example, you can make a simple cake with condensed milk, add nuts or dried fruits to it.

Also very easy to prepare. sour cream for a biscuit cake, in which, in addition to sugar, you can add vanilla, cinnamon or combine it with fruit jam. And of course, you should definitely make a simple chocolate biscuit cake at least once, it can be with or without cream, additionally smeared with liquid chocolate or poured with dark icing.

Simple recipes for biscuit cakes are easy to practice at home, and everyone without exception will be satisfied with the result. Of course, the cooking technology will be somewhat different from the classic one, but this does not mean at all that the dessert cannot compete with a restaurant cake.

Be sure to use one of the recipes with a photo and cook a delicious and simple biscuit yourself, it will definitely turn out delicious!

Cooking

A very tasty and simple cake is obtained according to the following recipe. For baking cakes, you should prepare a round form with a diameter of 24 cm (preferably collapsible). In this case, a high biscuit cake is obtained, which is easy to cut into 2 or 3 more. If the shape is larger, then it is worth increasing the number of ingredients. Any cream can be made, but in this case we offer a recipe with condensed milk.

To make a simple biscuit at home, you first need to prepare the dough.

To do this, break the eggs into a deep bowl, unlike the classic biscuit, you do not need to separate the whites from the yolks.
Add sugar (or powdered sugar) to the eggs, then beat with a mixer until the mixture becomes lighter and thicker.
The duration of whipping is about 2 minutes, while you should start with a low speed of the mixer, gradually increasing the speed every 30 seconds.
The mass is ready when distinct marks from the mixer remain on its surface.
Gradually sift the flour mixed with the baking powder into the egg mixture, gently mixing with a spoon.
At the end, pour in the lemon juice and mix again. Instead of baking powder and lemon juice, baking soda and vinegar can be used, but they must be mixed directly into the dough, and not quenched in a spoon, so that carbon dioxide didn't go up in the air.
Line the bottom of a baking dish with parchment, brushing the entire surface with a little oil.
Gently pour the liquid dough into a mold and place in a preheated oven to 180 °.

The duration of baking depends on the height of the cake and the power of the oven, but on average it takes from 45 minutes to 1 hour. During baking, do not open the oven door wide or turn the heat down sharply, otherwise the cake will fall off. The finished cake should be evenly browned, it should be pierced in the middle with a toothpick, if there are no traces of dough left on it, you can remove it from the oven.

The cake taken out of the oven should stand for 10-15 minutes. in shape, after which you should carefully remove it, if necessary, carefully trimming the edges with a knife. Let the biscuit cool at room temperature for a couple of hours, then carefully cut it with a long sharp knife lengthwise into three thin cakes.

The cream for such a biscuit cake is prepared according to a very simple recipe.

Butter must be softened at room temperature, add vanilla sugar to it, mix well.
Separately, mix the egg yolks with a small amount of boiled cold water (approx. 50 ml).
Add condensed milk there, mix and put on a slow fire, with constant stirring, bring the mixture to a thickening, then cool.
Add the cooled mass in portions to the butter, whisking until an airy cream is obtained.

With the resulting cream, generously smear all the cakes and the finished cake on all sides, then let it brew in the refrigerator for at least 6 hours. If desired, it can be decorated with chocolate pieces, berries, nuts, fruit slices, etc.

For such a biscuit cake, a simpler cream with butter and condensed milk is also suitable, just mix and beat these ingredients well without adding yolks and without heating.

Options

Among the recipes with photos, you can find other options for a simple homemade biscuit cake. In particular, you can prepare the dough as follows:

Separate the yolks from the whites, beat the latter with powdered sugar into a strong foam.
Beat the yolks with sugar with a whisk and mix with a spoonful of protein mass, gently mixing.
Sift flour into the egg mass (for 4 eggs - 1 tablespoon of flour), add vanillin and mix gently with a spoon, moving from bottom to top.
Bake a biscuit in a collapsible form for about 25 minutes at 200 °.
Cut the cooled cake lengthwise and coat all parts with the selected cream.

This biscuit cake is very simple, but it can be made more sophisticated if you think about the filling.

It is also possible based on this simple recipe make chocolate biscuit cake. To do this, you need to add cocoa to the flour, as well as make chocolate cream or glaze.

A very simple, but insanely delicious biscuit cake can be made according to the recipe with strawberries and bananas. To do this, you need to bake a biscuit (classic or chocolate), prepare sour cream or butter cream in advance. Cut the fruit into thin slices and lay them on the cakes, smearing with cream on top.

Even the simplest sponge cake recipe can be used as the basis for creating a real masterpiece. All you need to do is choose the right cream and other components of the filling. The dough also does not stand aside, at the cooking stage, you can add lemon zest, ground nuts to it, and soak the finished cakes with rum, liquor, cognac, etc.

Homemade cake is a symbol family holiday, home warmth and comfort. The simplest and most popular homemade cake is made from biscuit. Biscuit dough contains a minimum of available ingredients that are in any home kitchen, it is easily whipped with a mixer, just baked. And of course, homemade biscuit cakes with homemade cream are extremely tasty. Any of the most beautiful cakes from the best pastry shops cannot compete with them. And even if a homemade cake is not as beautiful and refined as a cake from a professional confectioner, but when baking at home, we are always sure that we used quality products and cooked with love. Here you will learn not only how to bake a biscuit for a cake, but also how and with what to soak it. I will also offer you some of the most popular biscuit recipes and give you a selection of recipes for simple and delicious creams, ganaches and icing for the cake. And of course, simple options for decorating homemade cakes with beautiful photos are waiting for you.

Biscuit Recipes

classic biscuit

The proportion of eggs, sugar and flour for a classic biscuit: for 1 egg 30 g of sugar and 30 g of flour.

eggs 4 pcs
sugar 120 gr
premium wheat flour 120 gr

For round shape diameter 24-26 cm

eggs 5 pieces
sugar 150 gr
premium wheat flour 150 gr

For a round shape with a diameter of 28-30 cm

eggs 6 pcs
sugar 180 gr
premium wheat flour 180 gr

For a roll on a baking sheet measuring 38 cm X 32 cm

eggs 3 pcs
sugar 90 gr
flour 90 gr

If you replace 1/3 of the flour with ground nuts or cocoa powder in a classic biscuit, you will get a nut or chocolate biscuit, respectively.

Often in the dough for a biscuit, part of the flour is replaced with starch, it is believed that with it the product will turn out to be more airy and tender, since it reduces the amount of gluten. But I do not advise and never add myself. And to reduce the effect of gluten, just quickly stir the flour into the eggs.

Beat eggs until foamy for 7-8 minutes. Gradually add sugar, beat for at least 10-15 minutes until fluffy and increase in volume by 2.5-3 times and the sugar is completely dissolved. Sift the flour into the beaten eggs in 2-3 additions, mix with a spoon or spatula. Make sure that all the flour interferes with the dough. Pour the dough into a mold, the bottom of which is covered with baking paper, the sides do not need to be oiled. Bake in a preheated oven at t 180 ° C for 35-40 minutes.

The classic biscuit is very fluffy, delicate and airy. In my opinion, it is good even on its own without impregnation and cream, just sprinkle with powdered sugar.

Detailed step by step photo recipe cooking ⇒

butter biscuit

For one round mold 26-28 cm in diameter or two molds 20 cm in diameter
This amount of dough can also be baked in a 24 cm diameter pan, place the excess in muffin molds and bake with the main biscuit.

eggs 6 pcs
sugar 165 gr
premium wheat flour 150 gr
butter 75 gr
baking powder 1 tsp

Melt the butter, you can in the microwave.
Beat eggs until foamy, 7-8 minutes.
Gradually add sugar, beat until volume increases, 10-15 minutes. Add flour with baking powder to beaten eggs in 3-4 additions - sift directly into the eggs. Stir gently with a spoon or spatula from bottom to top and towards the middle. Make sure that all the flour interferes with the dough.
Add 2-3 tbsp to melted and slightly cooled butter. biscuit mass, mix and then add to the total mass in 2-3 doses, mix gently. Make sure that all the oil is evenly mixed into the dough.
Bake the sponge cake in a preheated oven at 160°C for 40-45 minutes.
More biscuit baking tips at the bottom of the page.

Detailed step by step photo recipe ⇒

Angel Biscuit

For a round mold with a diameter of 20 cm

eggs (whites) 6 pcs
pinch of salt
flour 65 gr
baking powder dough 1 tsp.
sugar 125 gr
vanilla sugar 1 tsp
lemon zest from 1-2 tsp

It is not necessary to use the freshest proteins, on the contrary, it is better to use “aged” ones, that is, those that have stood in the refrigerator in a hermetically sealed container for 3-5 days. You can also use thawed proteins.

Carefully separate the whites from the yolks so that not a single drop of the yolk gets into the whites. Add salt to the protein mass and beat until a fluffy and soft white foam is obtained. Continuing to beat, add a mixture of simple and vanilla sugar in small portions. Beat until a stable mass is obtained.
Remove the zest from the lemon by rubbing on a fine grater (remove only a thin yellow layer, without affecting the bitter white part), add to the proteins. Sift flour with baking powder, add (sift) to the protein mass in 3-4 steps, gently knead from the bottom up and to the middle. Do not allow too intense or rough movements, otherwise tender air mass may settle! Put the protein dough in a dry form (we do not lubricate the walls with anything), level the surface. Bake in a preheated oven t 180 ° C for 35-40 minutes.
More biscuit baking tips at the bottom of the page.
You can cook from yolks, which can be stored in the refrigerator for up to 2 weeks or cook very tasty

orange biscuit

Similarly, you can make a lemon biscuit by replacing the orange with 2 lemons.

eggs 4 pcs
sugar 130 gr
flour 160 gr
starch 40 gr
1 large orange (zest and 80 ml juice)
baking powder 6 gr

Remove the zest from the orange and squeeze out the juice. Mix flour, starch and baking powder - sift. Beat eggs until foamy for 7-8 minutes. Gradually add sugar, beat for at least 10-15 minutes until fluffy and increase in volume by 2.5-3 times and the sugar is completely dissolved. Heat orange juice to a boil. Add the orange zest to the egg mixture and sift the flour mixture into the beaten eggs in 2-3 additions, mix with a spoon or spatula. Make sure that all the flour interferes with the dough. Stir orange juice into the batter. Bake in a preheated oven at 180°C for 30-35 minutes.
More biscuit baking tips at the bottom of the page.

chocolate biscuit

For a round shape with a diameter of 24 cm

For chocolate mass:

cocoa powder 30 gr
sugar 200 gr
vegetable oil odorless 135 gr
water 100 ml

For the biscuit:

eggs 5 pcs
sugar 50 gr
premium wheat flour 200 gr
baking powder 1 tsp
salt 0.5 tsp

Cook the chocolate mass: combine cocoa powder and sugar in a small saucepan, add water and vegetable oil - bring to a boil with constant stirring.
Mix dry ingredients: flour, baking powder, salt - mix with a spoon and sift.
Beat eggs with sugar until white and double in volume.
Add the chocolate mass to the beaten eggs in 3-4 additions, continue beating.
Add the flour mixture in 2-3 additions (sift into the dough), mix well with a spoon. At the end, you can punch a little with a mixer.
Bake in a preheated oven t 180 ° C for 45-50 minutes.
More biscuit baking tips at the bottom of the page.

Chocolate biscuit (lean)

For a round shape with a diameter of 20-22 cm

(glass volume 200 ml)

flour 2 cups
cocoa powder 2 tbsp
sugar 1 cup
vegetable oil (refined) 4 tbsp.
baking powder 2.5 tsp
vanilla sugar 2 tsp
water 1.5 cups

Combine dry ingredients: sift flour with cocoa powder and baking powder, add vanilla and regular sugar, mix. Gradually add water, stirring well. The dough should be smooth, viscous and homogeneous, evenly colored in chocolate color. Add vegetable oil, mix thoroughly. Bake in a preheated oven t 180 ° C for 30-40 minutes.
More biscuit baking tips at the bottom of the page.

Unsweetened chocolate in recipes can be replaced with cocoa powder, according to the following scheme:
every 30 grams of chocolate = 1 tbsp. l. butter + 3 tbsp. l. cocoa (no slide). The reverse substitution is also possible if we want to replace cocoa with chocolate.

Biscuit Impregnation Recipe

Basic recipe for impregnation

So that the cake is not dry and at the same time, so that your biscuit does not float in a puddle of syrup, you need to correctly calculate the amount of impregnation. Remember the proportion: for a biscuit weighing 500 grams, you will need 250 - 300 grams of impregnation.

water 3 tbsp.
sugar 2 tbsp
1 tbsp cognac

From this amount, 100 ml of syrup is obtained.

Heat water, add sugar, heat and stir to dissolve sugar. Once all the sweet crystals have dissolved, leave the syrup alone and wait until it boils. Remove the foam that has formed on the surface and remove the saucepan from the stove. Add alcohol to the cooled syrup: cognac, whiskey, rum.

Vanilla, cinnamon can be added to sugar syrup.
Water can be replaced with coffee.
For a children's cake, water can be replaced with fruit juice, do not add alcohol. You can also prepare milk impregnation for children: dilute condensed milk with boiling water to the desired consistency, add vanilla or cinnamon.
You can use any ready-made syrups (my favorite is almond - it harmonizes perfectly with chocolate biscuits). Syrup is also suitable homemade jam(if it is very thick, dilute a little with water). Often for impregnation I use homemade
We also add alcohol to ready-made syrups.

Cake Cream Recipes

Cream with Mascarpone and cream

Mascarpone cheese 250 gr
cream not less than 33% 250 ml
powdered sugar 4 tbsp

Whip cream with powdered sugar. Stir the mascarpone with a spoon, gradually add the cream into it. Add vanilla. Whisk.

Cream with Mascarpone and Butter

Mascarpone cheese 500 gr
butter 82% 100 gr
powdered sugar 200 gr

Beat butter and sugar until light in color, 3-5 minutes. Add Mascarpone and beat again until smooth.
More tips for making creams at the bottom of the page.

Cream with boiled condensed milk and butter

boiled condensed milk 2 cans
butter 82% 2 packs

Mix room temperature butter with a spoon with boiled condensed milk until smooth, beat lightly.
More tips for making creams at the bottom of the page.

Custard

milk 0.5 l
cornstarch 3 tbsp. l. (or flour)
eggs 1 pc
sugar 150-200 gr
vanilla sugar 1 sachet
zest of one lemon (optional)
butter 82.5% 180 - 200 gr
powdered sugar 1-2 tbsp

Beat starch, sugar, vanilla sugar, salt, egg and a small amount of milk with a blender until smooth. Add remaining milk, stir. Bring to a boil with constant stirring. Try to get a homogeneous mass. Pour the cream into a bowl, cover with a film "in contact", cool. Beat the butter with powdered sugar until white, gradually add the custard base to it in 3-4 steps, beat well.
More tips for making creams at the bottom of the page.

lemon cream

Similarly, you can make orange cream by replacing the lemon with an orange.

lemon juice 90 ml
butter 150 gr
eggs 3 pcs
lemon zest 1 tbsp. a spoon
sugar 150 gr

Combine the lemon juice, zest, sugar and eggs in a heavy bottomed saucepan and mix until smooth. Place over low heat and, stirring constantly, bring to a boil and thicken slightly. Cool the resulting curd completely. Beat soft butter until fluffy. Continuing to beat, gradually introduce the cooled curd.
More tips for making creams at the bottom of the page.

Cream with Nutella

Mascarpone cheese 250 gr
cream not less than 33% 250 ml
powdered sugar 4 tbsp
Nutella 250 gr

Whip cream with powdered sugar. Stir the mascarpone with a spoon, gradually add the cream into it. Add Nutella. Whisk.
More tips for making creams at the bottom of the page.

Chocolate cream with chocolate

butter 300 gr
chocolate 170 gr
sugar 150 gr (powdered sugar is better)
vanilla extract 1 tsp (or vanilla sugar 1 sachet)
hot coffee 1-2 tbsp.

Beat room temperature butter with sugar until white. Heat the chocolate in a steam bath, gradually add it to the butter in small portions, beat. Whisking constantly, add hot coffee.
More tips for making creams at the bottom of the page.

Chocolate cream with cocoa powder

butter 100 gr
milk 100 ml
sugar 1 cup (200 ml)
cocoa powder 2 tbsp. l.
wheat flour 2 tbsp. l.
cognac 1 tbsp (can be excluded)

Melt the butter, being careful not to burn. Mix sugar, cocoa powder and flour, add to melted butter, mix until smooth. Gradually add milk and cook with constant stirring until thickened. Cool down. Add cognac.
More tips for making creams at the bottom of the page.

Ganache and cake icing recipes

Ganache or icing cover the top of the cake. With their help, you can make beautiful smudges on the sides of the cake. To ensure that the ganache or icing covers the cake evenly, when forming the cake, place the bottom of the biscuit on top, which was in contact with the bottom of the mold.

Ganache with dark chocolate

dark chocolate (70%) - 100 gr
cream (33%) - 50 ml
butter - 10-15 gr

Break the chocolate into pieces and place in a bowl. Bring the cream to a boil and pour over the broken chocolate. Stir until the chocolate is completely melted. Let cool, add butter, mix - you should get a smooth and shiny ganache.

Ganache with white chocolate

white chocolate 200 gr
cream 33% 100 ml
butter 10 gr

Break the chocolate into pieces, add boiling cream, stir until smooth and chill in the refrigerator for 2-3 hours, if necessary, you can leave it overnight. Take out the yellowish mass and start beating it with a mixer. In the process of whipping, add butter - it is necessary for shine and a more delicate texture of the cream. After this manipulation, the ganache will thicken, turn white and be ready to use.

Ganache with cocoa powder

milk 170 ml
cocoa powder 4 tbsp
sugar 5 tbsp
butter 100 gr

Pour milk into a saucepan and bring it to a boil. Add sugar mixed with cocoa powder. Cook the ganache over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and add oil. Stir to dissolve the oil. Cool.

Chocolate glaze

bitter chocolate 100 gr
butter 60 gr

Combine chocolate pieces and butter together, heat in a water bath until smooth.

Chocolate glaze (lean)

vegetable oil (refined) 1 tbsp. l.
sugar 2 tbsp. l.
cocoa powder 3 tbsp. l. without a slide
water 40 ml

Combine cocoa powder, vegetable oil, sugar. Add water and, stirring, bring to a boil. Cook over low heat for 2-3 minutes. Let the frosting cool slightly and pour over the cake.

lemon glaze

powdered sugar 2/3 cup
lemon juice 1.5 - 2 tbsp.

Squeeze the juice from the lemon and be sure to sift the powdered sugar - wipe through a strainer so that there are no lumps. Gradually add the juice to the powder, stir until a homogeneous thick mass. If the icing turns out to be very liquid, add powdered sugar to it, if it is thick, add juice or water.

Jelly to cover fruit on cake

gelatin 10 gr
0.5 cup water 100 ml
lemon juice 1 tsp
sugar 1 tbsp

Pour gelatin cold water. When the gelatin swells, heat the mass until the gelatin is completely dissolved. Do not allow boiling, because. gelatin will lose its strength.
Add sugar and lemon juice. Cool down a bit. Apply the jelly to the fruit with a brush. The gelatin will harden and the fruit will retain its freshness.

How to make biscuit dough

♦ Eggs

Eggs for biscuit dough must be fresh and at room temperature.
If you forgot to take the eggs out of the fridge ahead of time, put them in a bowl of warm water t 40 ° - 50 ° C for 3-5 minutes.
Usually eggs whip up whole, without separating the whites from the yolks, but separation is possible in some recipes.
Eggs whipped first on the high speed at least 7-8 minutes. And then gradually introduce sugar in small portions and beat for at least 10-15 minutes until splendor and increase in volume by 2.5-3 times, and complete dissolution of sugar. You can determine the readiness of the beaten egg mass by the traces of the whisk of the mixer, which will form on the mass when it reaches the desired consistency - you can draw on the surface with the biscuit mass and the trace of the dough remains visible for several seconds.

Cream grandmother made from homemade sour cream. It has its own cooking features, read about it in the same publication ⇒

The modern version of Grandma's cake is a classic biscuit, between the cakes there is butter cream with boiled condensed milk, walnuts.

Coating - Cream of Mascarpone and cream. Decoration - cookie crumbs for, nuts, tangerine chips, star anise.

Another option is to decorate the cake with meringue crumbs. Meringue (meringue) can be bought at a pastry shop, or you can bake at home ⇒
I not only decorated this cake with meringue crumbs, but also made a layer of meringue between biscuit cakes. There are also roasted almond petals, whole hazelnuts and figs.

Cream of Mascarpone and boiled condensed milk. It is prepared in the same way as Cream of butter and boiled condensed milk.

Fresh fruits are a beautiful and tasty cake decoration. The only downside to this decoration is that the fruits dry out quickly, so decorate the cake just before serving or cover it with clear jelly (recipe above).

This is from a butter biscuit and I used strawberries to decorate it, black currant and bought in a candy store small meringues.

Cream of mascarpone and cream.

An easy way to give a cake a festive look is to decorate with live edible flowers. This should be done before serving and, of course, use flowers grown without chemical fertilizers.
The photo is decorated with a strawberry flower and mint leaves. This option is also suitable for decorating a cake.

Fresh flowers that can be eaten: rose, orchid, calendula, nasturtium, cornflower, chamomile, dandelion, clover, lilac, violet, pansies, sunflower, acacia, lavender, geranium, jasmine, hibiscus, elderberry. Flowers edible berries and fruit trees: citrus, apricot, peach, apple, cherry, pumpkin, zucchini. Mint leaves, lemon balm, basil.
While these flowers are edible, you don't have to eat them if you don't feel like it. Having admired enough beautiful cake you can just put them aside.

My granddaughter Eva enjoys decorating a biscuit cake with cherries.

I tried to collect for you the most accessible and at the same time diverse recipes for biscuits, creams and ganaches, shared the secrets of their preparation - I think that is enough material for home improvisations. Bake cakes at home, friends! Even if they turn out to be not very smooth, not very beautiful and will not delight with the luxury of decoration, home cooking more than compensates for all this with the love and joy that you give to your family. I wish your families to be friendly and happy, may they have many children, a lot of fuss and worries. And let your families be big, because in small families, as a rule, cakes are not baked.

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Calories: Not specified
Time for preparing: Not specified

Usually the culmination of any feast falls at the very end, when they serve birthday cake. And if it is tasteless, then, we can say, your efforts to prepare the holiday were in vain. After all, guests are unlikely to remember the delicious canapes served at the very beginning, or your signature salad that you decorated for two hours. They will definitely remember a tasteless store-bought cake with a taste of soda, cheap margarine or essence. Therefore, I propose to forget the road to the confectionery departments of stores, and bake cakes on your own. And I’ll start, perhaps, with the simplest, but win-win option - let’s make a biscuit cake, a recipe with a photo step by step at home will show the whole baking process, and you will see that there is nothing complicated in it.

Ingredients:

For the biscuit:

- white wheat flour - 130-140 g;
- granulated sugar(small) - 180 g;
- chicken eggs (selected category) - 4 pcs.;
- vanilla sugar - 10 g.

For cream:

- butter (unsalted) - 250 g;
- vanilla sugar - 10 g;
- filtered water - 50 ml;
- condensed milk - 380 g;
- egg yolks - 2 pcs.;
- cocoa powder (unsweetened) - 4-5 tbsp. l.

For impregnation:

- filtered water - 400 ml;
- sugar - 100 g;
- instant coffee - 3 tsp;
- cognac or amaretto (optional) - 30-50 ml.

For chocolate glaze:

- sour cream (fat content from 20% - 100 g;
- cocoa powder - 2 tbsp. l.;
- granulated sugar - 2 tbsp. l.;
- butter - 50-70 g.

How to cook with a photo step by step

1. Separate the eggs into yolks and whites and place them in deep bowls that are easy to beat. I whipped egg whites in a food processor.

2. And the yolks - by hand. But all this can be done with a mixer. Just remember that after each whipping, the mixer whisks must be thoroughly washed and wiped dry. Divide all sugar intended for biscuit cakes into 2 unequal parts - pour about 2/3 for proteins and leave 1/3 for yolks. Ordinary sugar can be immediately mixed with vanilla.

3. Start whipping the whites when a lush foam forms, approximately, as in the photo, start pouring sugar in a thin “stream”.

4. In no case do not add the entire norm at once, because the proteins will not whip, as is necessary for a fluffy biscuit. Pour in sugar with a tablespoon, without stopping the mixer.

5. To make the cake airy and tall, beat the whites to soft or medium peaks. That is, when the whisk is raised, the mass will “stretch” behind them, forming traces in the form of a bird's beak. They should not "stand", the tips should be lowered. By this time, the protein mass will become shiny and airy, it will increase several times in volume, and the sugar will completely dissolve.

6. Take care of the yolks. Pour in the rest of the sugar.

7. And beat by hand or with a mixer until the sugar dissolves. The mass will brighten and increase in volume, become more dense.

8. Take about a third or half of the whites and add to the yolks.

9. Gently mix using the folding method. That is, you need to do not circular movements with a spatula, but, as it were, scoop up the mass from below and lift it up.

10. Now add half total flour. Don't forget to sift it. Stir again using the folding method.

11. Add remaining proteins. Stir.

12. Pour in the second half of the flour. Stir.

13. This is how the biscuit dough for the cake should turn out - airy, uniform, pouring.

14. Take a suitable baking dish, grease it from the inside with vegetable or butter, sprinkle with crushed breadcrumbs or flour and pour the dough into it. Preheat the oven to 180-200 degrees, send the form with the dough into it for 25-30 minutes. When choosing a shape, keep in mind that the biscuit will increase in volume by half, or even more. In no case do not open the oven door while the biscuit dough is baking there, otherwise it will immediately settle. I baked a biscuit in a slow cooker on the "oven" mode for 35 minutes at a temperature of 130 degrees. And then held for another 10 minutes on auto-heating. This is how I got a biscuit - 10-12 centimeters in height, no less. Cool the biscuit base on a wire rack. And then cover with a waffle towel and let it “rest” for 5-6 hours.

15. With the help of a large sharp knife cut the biscuit into 3-4 cakes.

16. Engage in the preparation of the cream. Mix water, condensed milk and yolks.

17. I also added cocoa to the cream. But this is optional. Send the mixture to a small fire, boil until thick. It is better to use a water bath, otherwise the mixture can burn quickly and the cream will be spoiled.

18. Remove the thickened cream from the heat.

By the way, it's still very tasty.

19. In parallel, you need to remove the oil from the refrigerator so that it has time to soften. Cut it into cubes.

20. Add vanilla sugar to it and beat at medium speed. Add the cooled mixture of condensed milk and yolks to the butter in small portions, without stopping the mixer.

21. This is how I got the cream. Due to the characteristics of my cocoa powder, dark grains formed in it, but this did not spoil the taste. Let the cream chill in the refrigerator for 30-60 minutes so that it does not spread when forming the sponge cake.

22. In the meantime, you can prepare the impregnation. It is not necessary to make it coffee like in my recipe. You can just make sugar syrup. I won't show you step by step how to do it, just don't add coffee. It will also be delicious with berry syrup, especially if the cream is without cocoa, but simply on condensed milk. Mix all the ingredients for impregnation and boil over low heat. When the liquid is reduced by about 20%, a light coffee syrup for soaking the cake can be considered ready. Take it off the heat and let it cool down a bit. Don’t worry about alcohol, you don’t feel its taste in the finished cake, because all the alcohol has time to evaporate. Only a subtle aroma remains.

23. Place the first cake on the dish and pour it abundantly with impregnation.

24. Then smear it with cream.

25. Cover with the next cake. Repeat the procedure with all "floors" homemade cake. You can also smear the cake with cream on all sides and top, and then decorate it as you wish. But I decided to pour it with chocolate icing.

26. Mix cocoa with sugar.

27. Add sour cream and stir.

28. Put the mixture on a slow fire. Stirring, bring it to the state liquid chocolate, then remove from the stove and cool slightly. Add a piece of butter and stir in last time. It is advisable to cool the finished glaze, otherwise it will spread a lot.

29. Apply frosting to the cake. You can try this biscuit cake right away, because we made it softer with the help of impregnation.

But the next day the cake will be even tastier. It's so easy to make a biscuit cake at home, the recipe with a photo showed you the whole process step by step, so you can safely start baking!

I also suggest that you look at a simple one that is cooked in a slow cooker.

Happy tea!