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. It is enough to bake one lush pie and cut it on the desired number of parts.

Biscuit for a cake according to the classic recipe is prepared 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 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:

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

Interesting from the network

Despite the ease of preparation and the minimum set of products, the classic biscuit requires increased attention from the culinary side. 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:

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

The jelly cake with biscuit cake and 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:

1. Gelatin to shone in a saucepan, add 100 ml of water and leave for 1 hour.
2. Beat eggs and half sugar into a strong foam.
3. Flour to sift, mix with vaniline and dust for the dough.
4. Gradually introduce dry ingredients in the egg mass.
5. Stay on the bottom of the bakery paper, fill the dough.
6. Bake the biscuit at 180 degrees of 40 minutes, then cool without removing from the form.
7. In a deep bowl, pour the contents of two packs of jelly and pour 600 ml of hot water.
8. To put a saucepan with gelatin and constantly stirred until the gelatin is dissolved.
9. Cream with a mixer, add sugar, cocoa and yogurt.
10. In the resulting mass pour gelatin, mix.
11. Cream is evenly distributed over the biscuit and remove the form in the refrigerator.
12. When the cream is freezing, pour the jelly on top and again remove the cake in the refrigerator.
13. 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:

1. In the deep bowl mix eggs, kefir and butter.
2. Add salt, sugar and baking powder.
3. To sift the flour, pour into small portions and mix before uniformity.
4. A bowl of a multicooker to lubricate with butter, including flights.
5. Pour the dough into the bowl and prepare 40 minutes in the "Baking" mode.
6. Leave a multicooker in "Heated" mode for 5 minutes.
7. 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 of butter;
• 2 cups of flour.

Cooking method:

1. Separate yolks, mix with sugar and beat.
2. Proteins also beat into white magnificent foam.
3. To press the yolks to put sour cream, mix.
4. There is a soda and flour, mix again.
5. Add the third part of the protein mass, bring the dough to uniformity.
6. Enter the remaining proteins, mix with the rest of the ingredients.
7. Baking shape lubricate with butter and pour dough.
8. 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!

How to prepare a biscuit cake at home? This question is very often asked by those who do not like store desserts, but prefer to bake them on their own. It should be noted that there is nothing difficult in this. Especially since today there is an incredible number of diverse recipes, using which, it is possible to make any delicacy without difficulty. We will consider only a few proven and simple ways.

Classic cooking biscuit cake at home

This recipe knows many mistresses. But if it is unknown to you, then you can learn about it just below.

So, for the preparation of delicious and magnificent embers, we will need:

• chicken eggs large - 6 pcs.;
• wheat flour - 2 glasses;
• sugar sand - 2 glasses;
• vanillin - add optional (5 g);
• soda dining room (it is desirable to pay off with 6% vinegar) - dessert spoon;
• salt small iodized - pinch;
• vegetable oil - 35 ml (for lubrication form).

Zam dough

With strict compliance with all the requirements for creating such a dessert, you will definitely get a delicious and gentle home biscuit cake. The recipe for its preparation provides for the use of a large number of eggs. Thanks to this ingredient, you can make a pretty magnificent and soft cake. But before this, chicken eggs should be divided into proteins and yolks, and then add to the last component and everything is doing everything. As for the second part of the product, it is recommended to cool, and then pour the pinch of a shallow iodized salt and beat into the standing strong foam using a mixer or a whisk.

After the described actions, both masses should be joined together, add vanillin, dining soda and wheat flour to them. As a result, you should form liquid and fragrant dough.

Baking process

Biscuit cake at home can be baked in the oven, and in such a modern device as a multicooker. We decided to use the first option, as far from all the mistress acquired the mentioned adaptation. Thus, it is required to be brushing it with oil (better vegetable), and then pour out the previously mixed dough. Prepare biscuit in the heated ovens the cabinet should be at a temperature of 195-200 degrees at least 55-60 minutes. After the korzh rises and shake, it should be positioned on a cutting board, unworn bakery paper, and then completely cool and cut into 2, 3 or 4 embers (depending on the thickness of the baked product).

Required components for cream

Before you cook a biscuit cake at home, you should think about what kind of dessert cream you want to use. After all, the filling will depend on the taste, and the softness of your baking. We offer to use as a cake with him will be more delicate and air. For this we will need:

• cream 40% - 300 ml;
• powdered sugar - 1 cup;
• dark or white chocolate - 1.6 tiles;
• strawberry Garden Fresh - 10-15 pcs. (Use if desired).

Making a delicious air cream

To prepare a biscuit cake at home, you should take greasy cream and beat them carefully, gradually sucking sugar powder. As a result, you must get a magnificent and volumetric snow-white mass. In addition, it is recommended to grasp the dark and as well as in cold water to wash the garden fresh strawberry in cold water, remove the fruits and cut it on not very thin plates.

The process of formation of dessert

The home biscuit cake is formed very easily and quickly. To do this, take the cut out one of them to the acetridum and abundantly lubricate it with a creamy cream. To give dessert an unusual taste and a beautiful appearance, it is preferably a smooth layer to lay out the plates of fresh strawberries. Next you need to repeat the procedure so that all the cakes are in the stack. The surface of the formed cake should be similarly lubricated with cream, and then sprinkle chocolate chip.

How to serve to the table?

Now you know how to prepare a biscuit cake at home. It should be noted that after the formation of the dessert is recommended to be placed in the refrigeration chamber, where it is desirable to withstand at least three hours. Next, the impregnated soft cake must be cut into portion pieces and serve guests along with hot tea.

We prepare biscuit using semolina

To make such an unusual, but tasty dessert, we will need:

• semolina - 160 g.;
• eggs are large - 4 pieces;
• sand Sugar - about 200 g.;
• vanillin - 7 g.;
• freshly creamy oil - 55 g (for lubrication form);
• soda dining room (it is recommended to pay off with 6% vinegar) - a dessert spoon without a slide;
• milk Fresh 2.5% fat content - 350 ml.

Preparation of dough and his baking

Eggs should be heavily whipped with sugar, and then add a dining room hawed soda and vanillin to them. Mixing all the components together, they should be kept at room temperature for half an hour, and then placed in a detachable form, lubricated with butter, and send to the oven for 15 minutes. After this time, the dishes with a submorted biscuit should be removed, and then evenly pour fresh milk on it and put it on a quarter of an hour.

The finished manual crude should be cooled right in the shape in the cold air. Next, it is recommended to neatly cut into two parts.

Required ingredients for filling

Cream for such a biscuit can be used any. We recommend applying a condensed milk stuffing, since with it the cake will be very tasty and fragrant. To do this should be purchased:

• cream fresh oil - 180 g;
• the milk is not willed condensed - standard bank;
• dark chocolate - 1.5 tiles.

Cooking cream

To make such a stuffing, it should be softened with butter, and then beat it with a mixer, gradually pouring condensed milk. As a result, you must get a delicious air cream. It is also required to grind dark chocolate on a grater or make an icing from it, adding a pair of milk spoons.

We form a delicious cake

So that the dessert turned out to be beautiful, you should take a special ancient trainer and put a manny root on her. It is required to abundantly lubricate the condensed cream, and then close the second part of the biscuit. Next to the surface of the cake, it is necessary to apply stuffing in the same way, including the side sides, and sprinkle with a chocolate chip. If desired, such a cake can be pouring not very hot icing.

Proper delivery of dessert

How to prepare a biscuit cake at home, you know. Now I want to tell how it should be properly served on the table. For this, the dessert formed is required to withstand at least 4 hours in the refrigerator, and then remove, cut into portion pieces and submit them to guests on saucers together with tea. Bon Appetit!

With the recipes of the classic biscuit for the cake to prepare a delicious dessert easier simple.! You can prepare biscuit with vanilla sugar, cocoa or chocolate, both in a common oven and multicooker.

In order for the biscuit dough to be volumetric, it is necessary to observe several uncomplicated rules.
1. Flour before starting cooking you need to sift.
2. Squirrels and yolks with sugar are whipped separately.
3. To introduce flour into the egg-sugar mixture is gradually, in small portions.
4. The first 25 minutes, while the biscuit is in the oven, it is impossible to open it. Otherwise, the dough can settle.

The five most common ingredients encountered in recipes, classic biscuits for cake:

The most common and not spent recipe for biscuit cakes:
1. Sugar is divided into two parts and beat one piece with yolks, and the second with squirrels.
2. Stir the third of the resulting protein mass with yolks.
3. Add a third of flour and mix everything thoroughly.
4. Gradually introduce the remaining part of the products.
5. Put the biscuit mass into the coating container.
6. Preheat the oven to 180 C.
7. Bake for about 40 minutes.
8. Give cool at room temperature.

The five fastest biscuit recipes are classic for cake:

Useful tips:
. If the bottom of the form is lubricated with butter, and then sprinkle a little on a cake, biscuit after baking will not stick to the bottom.
. In the dough you can add some crushed walnuts or almonds.
. Before split biscuit on separate cakes, it is recommended to withstand it at least 12 hours after baking.

Biscuit cake. Biscuit cake is quite common and one of the most popular varieties of cakes that have a long history. Such cakes based on biscuit cakes are preparing, and various creams, glaze and filling are used for their impregnation and decorations.

Biscuit dough is preparing enough quickly, so all products for its preparation must be prepared in advance. In order to prepare a biscuit dough on a basic recipe, flour into whipped with sugar eggs, after which they knead the dough and bake the cakes from it. Then the finished cakes are cut, they impregnate them with syrup or scrub the cream and decorate. And to add biscuits of the pomp, some flour can be replaced with starch. You can add to the dough and pieces of fruit or nuts.

In order for the biscuit to be with a bang, the eggs for whipping should be cooled, and the container in which they will be covered - cold, dry and clean. And the flour before starting to prepare the dough, you should sift at least three times - this will allow it to be saturated with oxygen and make the dough lush and soft. As for sugar, it is quite permissible to grind him into powder - then the eggs will be much easier to beat.

A classic filling for biscuit cakes is considered to be jumped or jam, and experimenting with their tastes allows a huge amount of a wide variety of creams: a biscuit cake with a condensed-based cream will be very sweet and at the same time a little dry, a biscuit cake with sour cream obtained amazingly delicate and Soft, and a biscuit cake with whipped cream is always unusually air. Excellent combined with biscuits and oil, cottage cheese or custard.

Delicious biscuit cakes are obtained with fruit: with strawberries, with cherries or fruit jelly. An excellent solution will be the banana layer - it will help make a biscuit cake softer and gentle. And the biscuit cakes with the addition of cocoa or chocolate boasts to rarity with a saturated taste.

When baking the biscuits, it is necessary to observe the temperature regime that should be located from one hundred and eighty to two hundred degrees. If the temperature exceeds these values, the surface of the biscuit may be covered by the evaporation of moisture with the crust, and the finished biscuit after cooling will certainly be ashamed. Also, that the biscuit does not donkey and did not compact, the shape with the test is strictly forbidden to shake. And if you do not want biscuit biscuit cakes yourself, you can always buy ready-made cakes in the store. Even children will be able to make a cake from these corsi!

Cake made with your own hands is a symbol of a family holiday, home heat and comfort. The easiest and most popular home cake is prepared from the biscuit. The biscuit dough contains the minimum of available ingredients that are on any home kitchen, it is easily whipped with a mixer, simply bakes. And of course, cakes from homemade biscuit with homemade cream are unusually tasty. Any most beautiful cakes from the best pastry shops cannot compete with them. And let the home cake are not so beautiful and exquisied as a cake from a professional confectioner, but when baking at home, we are always sure that we used high-quality products and prepared with love. Here you will learn not only about how to bake a biscuit for a cake, but also about how and how to impregnate it. Also, I will also offer you some of the most popular recipes of biscuits and give you a selection of recipes for simple and delicious creams, ganars and glazes for the cake. And of course, you are waiting for easy options for decorating homemade cakes with beautiful photos.

Recipes Biscuits

Classic Biscuit

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

• eggs 4 pieces
• sugar 120 gr
• wheat flour in / s 120 gr

For a round shape with a diameter of 24-26 cm

• eggs 5 pieces
• sugar 150 gr
• wheat flour in / s 150 gr

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

• eggs 6 pcs
• sugar 180 gr
• wheat flour in / s 180 gr

For a rout on a baking tray measuring 38 cm x 32 cm

• eggs 3 pcs
• sugar 90 gr
• flour 90 gr

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

Often in the dough for biscuit, part of the flour is replaced with starch, it is believed that the product will be more air and gentle with it, since it reduces the amount of gluten. But I do not advise and never add. And in order to reduce the effect of gluten, just quickly interfere with flour into eggs.

Wear eggs to foam for 7-8 minutes. Gradually add sugar, beat at least 10-15 minutes to puff and increasing the volume of 2.5-3 times and completely dissolved sugar. Sketch the flour into whipped eggs in 2-3 receptions, mix with a spoon or blade. Watch all the flour to intervene in the dough. Pour the dough into the form, the bottom of which cover the paper for baking, the sides are not necessary to lubricate the oil. Bake in a preheated oven at T 180 ° C 35-40 minutes.

Classic biscuit is very magnificent, gentle and air. In my opinion he is good even by itself without impregnation and cream, just sprinkle with sugar powder.

Detailed step-by-step photo recipe ⇒

Oil biscuit

For one round shape with a diameter of 26-28 cm or for two forms of a diameter of 20 cm
This amount of test can be baked and in the form of a diameter of 24 cm, excessive place in the modules for the muffins and bake together with the main biscuit.

• eggs 6 pcs
• sugar 165 gr
• wheat flour in / s 150 gr
• creamy oil 75 gr
• bustyer 1 tsp.

Melt the butter, you can in the microwave.
Eggs up to the formation of foam 7-8 minutes.
Gradually add sugar, whip up to an increase in the volume of 10-15 minutes. Add flour with a bundle in whipped eggs in 3-4 Reception - Sift directly into the eggs. Gently mix the spoon or shovel from the bottom up and to the middle. Make sure that all the flour interfere in the dough.
Add to the melted and slightly cooled butter 2-3 tbsp. Biscuit masses, mix and then add to the total weight in 2-3 reception, mix gently. Watch all the oil evenly intervene in the dough.
Bake the biscuit in a preheated oven T 160 ° C 40-45 minutes.
More tips for baking biscuit at the bottom of the page.

Detailed step-by-step photo recipe ⇒

Angel Biscuit

For a round shape with a diameter of 20 cm

• eggs (proteins) 6 pcs
• salt chipotch
• flour 65 gr
• dough breakner 1 tsp.
• sugar 125 gr
• vanilla sugar 1 tsp.
• lemon zest from 1-2 tsp.

It is not necessary to use the freshest proteins, even on the contrary, it is better to apply "aged", that is, standing in the refrigerator in a hermetically closed capacity of 3-5 days. You can also use frozed proteins.

Gently separate the proteins from yolks so that no drop of the yolk did not get to the proteins. Add salt and beat the protein mass and take it to getting a lush and soft white foam. Continuing to beat, plug in small portions a mixture of simple and vanilla sugar. Wake up to obtain a sustainable mass.
Remove the zest from the lemon by rubbing on the shallow grater (remove only a thin yellow layer without affecting the bitter white part), add to the proteins. Sketch flour with a baking powder, add (sift) to the protein mass in 3-4 reception, gently smear the bottom up and to the middle. Do not allow too intense or coarse movements, otherwise the tender air mass can settle! Lay out the protein dough in a dry shape (the walls are not lubricated), crumple the surface. Bake in advance preheated oven T 180 ° C 35-40 minutes.
More tips for baking biscuit at the bottom of the page.
You can cook from yolks that can be stored in the refrigerator to 2 weeks or cook very tasty

Orange Biscuit

Similarly, you can prepare a lemon biscuit, replacing orange on 2 lemon.

• eggs 4 pieces
• sugar 130 gr
• flour 160 gr
• starch 40 gr
• orange large 1 pc (zest and 80 ml of juice)
• busty 6 gr

With an orange, remove the zest and squeeze juice. Mix flour, starch and baking powder - seek. Wear eggs to foam for 7-8 minutes. Gradually add sugar, beat at least 10-15 minutes to puff and increasing volume, 2.5-3 times and complete sugar dissolution. Heat orange juice to boiling. Add an orange zest to the egg mixture and sake a flour mixture into whipped eggs in 2-3 receptions, mix with a spoon or blade. Watch all the flour to intervene in the dough. Interpose orange juice in the dough. Bake in a preheated oven T 180 ° C 30-35 minutes.
More tips for baking biscuit 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 biscuit:

• eggs 5 pcs
• sugar 50 gr
• wheat flour in / s 200 gr
• bustyer 1 tsp.
• salt 0.5 tsp

Cook the chocolate mass: Couple in a small saucepan of cocoa powder and sugar, add water and vegetable oil - bring to a boil with constant stirring.
Mix dry ingredients: flour, baking powder, salt - mix with a spoon and ask.
Wear eggs with sugar to whitewash and increase in volume.
Add a chocolate mass to whipped eggs in 3-4 receptions, continue to beat.
Add a flour mixture to 2-3 receptions (ask in the dough), mix well with a spoon. At the end, you can break a little mixer.
Bake in a preheated oven T 180 ° C 45-50 minutes.
More tips for baking biscuit at the bottom of the page.

Chocolate Biscuit (Lachy)

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

(grade 200 ml)

• flour 2 glasses
• cocoa powder 2 tbsp.
• sugar 1 cup
• vegetable oil (refined) 4 tbsp.
• bustyer 2.5 h. l.
• vanilla sugar 2 h. l.
• water 1.5 glasses

Connect dry components: Squake flour with cocoa powder and baking powder, add vanilla and ordinary sugar, mix. Gradually pour water, stirring thoroughly. The dough should be smooth, drig and homogeneous, evenly painted in chocolate color. Add vegetable oil, mix thoroughly. Bake in advance preheated oven T 180 ° C 30-40 minutes.
More tips for baking biscuit at the bottom of the page.

Failure chocolate in recipes can be replaced with cocoa powder, according to the following scheme:
every 30 grams of chocolate \u003d 1 tbsp. l. butter + 3 tbsp. l. Cocoa (without a slide). Reverse replacement is also possible if we want cocoa to replace chocolate.

Impregnation recipe for biscuit

The main recipe impregnation

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

• water 3 tbsp.
• sugar 2 tbsp.
• 1 tbsp. Cognac

From this quantity it turns out 100 ml of syrup.

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

You can add vanilla, cinnamon to sugar syrup.
Water can be replaced with coffee.
For a children's cake, water can be replaced with fruit juice, alcohol not add. Also, for children, you can prepare a dairy impregnation: dilute the condensed milk with boiling water to the desired consistency, add vanilla or cinnamon.
You can use any finished syrups (my favorite almond - perfectly harmonizes with chocolate biscuits). Syrup from homemade jam (if it is very thick, divert a little water). Often for impregnation i use home
Alcohol is also added to the finished syrups.

Cream Cream Recipes

Cream with mascarpone and cream

• cheese Muscarpone 250 gr
• cream at least 33% 250 ml
• sugar powder 4 tbsp.

Wake up cream with powdered sugar. Maskarpone Mix the spoon, gradually enter the cream into it. Add Vanilla. Wake up.

Cream with mascarpone and butter

• cheese mascarpone 500 gr
• creamy oil 82% 100 gr
• sugar powder 200 gr

Wear oil with powdered sugar before 3-5 minutes. Add Maskarpone and take a homogeneous consistency again.
More cream councils at the bottom of the page.

Cream with boiled condensed milk and butter

• boiled condensed milk 2 banks
• creamy oil 82% 2 packs

Creamy oil butter mix with a spoon with boiled condensed milk to homogeneous mass, slightly sweep.
More cream councils at the bottom of the page.

Custard

• milk 0.5 L.
• corn starch 3 tbsp. l. (or flour)
• eggs 1 piece
• sugar 150 -200 gr
• vanilla sugar 1 bag
• cedar of one lemon (you can exclude)
• creamy oil 82.5% 180 - 200 gr
• sugar powder 1-2 tbsp.

Starch, sugar, vanilla sugar, salt, egg and a small amount of milk. Take a blender to a homogeneous mass. Add the remaining milk, mix. Bring to a boil with constant stirring. Try to get a homogeneous mass. Put the cream in a bowl, cover the film "In contact", cool down. Beat the butter with powdered sugar to Bela, gradually in 3-4 receptions add to it a custard base, hurt well.
More cream councils at the bottom of the page.

Lemon cream

Similarly, you can cook orange cream, replacing lemon to orange.

• lemon juice 90 ml
• creamy oil 150 gr
• eggs 3 pcs
• lemon zest 1 tbsp. the spoon
• sugar 150 gr

In a pot of thick bottom, connect lemon juice, zest, sugar and eggs, mix until homogeneity. Put on a weak fire and with constant stirring, bring to boil and light thickening. Fully cool the resulting Kurd. Beat soft oil to puff. Continuing to beat, gradually enter the cooled Kurd.
More cream councils at the bottom of the page.

Cream with Nutella

• cheese Muscarpone 250 gr
• cream at least 33% 250 ml
• sugar powder 4 tbsp.
• Nutella 250 gr

Wake up cream with powdered sugar. Maskarpone Mix the spoon, gradually enter the cream into it. Add Nutella. Wake up.
More cream councils at the bottom of the page.

Chocolate cream with chocolate

• creamy oil 300 gr
• chocolate 170 gr
• sugar 150 gr (better sugar)
• vanilla extract 1 tsp. (or vanilla sugar 1 bag)
• hot coffee 1-2 tbsp.

Beat the butter in room temperature with sugar to the pole. Preheat chocolate on a steam bath, gradually in small portions add it to the oil, take care. Do not cease to beat hot coffee.
More cream councils at the bottom of the page.

Chocolate Cream Cocoa Powder

• creamy oil 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 eliminated)

Melt the creamy oil, watch not burdened. Mix sugar, cocoa powder and flour, add to melted oil, mix to homogeneity. We gradually pour milk and boil with constant stirring to thickening. Cool. Add brandy.
More cream councils at the bottom of the page.

Recipes Ganash and Glazes for Cake

Ghanash or icing covers the top of the cake. With their help, you can arrange beautiful herones on the sides of the cake. In order for the Ganash or glaze to cover the cake to a smooth layer, while forming a cake, there is a lower part of the biscuit from above, which in contact with the bottom of the form.

Ganash with Dark Chocolate

• dark chocolate (70%) - 100 grams
• cream (33%) - 50 ml
• creamy oil - 10-15 grams

Flose chocolate on pieces, put in a cup. Cream is brought to a boil and fill with them broken chocolate. Stir until the chocolate is completely dissolved. Give cool, add creamy oil, mix - it should work out smooth and brilliant Ganash.

Ganash with white chocolate

• white chocolate 200 gr
• cream 33% 100 ml
• creamy oil 10 gr

Break the chocolate on the pieces, add boiling cream, stir up to uniformity and cool in the refrigerator 2-3 hours, can leave for the night. Get the yellowish mass and start to beat it with a mixer. In the process of whipping, add the butter - it is necessary for the brilliance and more delicate structure of the cream. After this manipulation, Ganash thickens, turns and will be ready for use.

Ganash with cocoa powder

• milk 170 ml
• cocoa powder 4 tbsp.
• sugar 5 tbsp.
• creamy oil 100 gr

Pour milk and bring it to a boil. Pour sugar mixed with cocoa powder. Boil Ganash on medium heat, stirring constantly, to completely dissolve sugar. Remove from the fire and add the oil. Stir so that the oil is dissolved. The competition.

Chocolate glaze

• chocolate bitter 100 gr
• creamy oil 60 gr

Connect together pieces of chocolate and butter, warm on a water bath until a homogeneous state.

Chocolate glaze (lean)

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

Connect cocoa powder, vegetable oil, sugar. Add water and stirring, bring to a boil. Boil on slow fire 2-3 minutes. Finished glaze slightly cool down and pour the cake.

Lemon glaze

• sugar Powder 2/3 cup
• lemon juice 1.5 - 2 tbsp.

Sick out of the lemon juice and be sure to suit the sugar powder - wipe through the sietechko so that there are no lumps. Gradually add juice into powder, stir up to a homogeneous thick mass. If the icing is very liquid, add sugar powder into it, if thick - add juice or water.

Jelly for coating fruits on the cake

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

Fill gelatin cold water. When gelatin will swell, heat the mass until it dissolves gelatin. Do not allow boiling, because Gelatin will lose force.
Add sugar and lemon juice. Slightly cool. Tassel apply jelly on fruit. Gelatin will freeze and fruits will retain their freshness.

How to cook dough for biscuits

♦ Eggs

Biscuit dough eggs must be fresh and room temperature.
If you forgot to get eggs from the refrigerator in advance, put them in a bowl with warm water T 40 ° - 50 ° C for 3-5 minutes.
Usually eggs whipped whole, not separating proteins from yolksBut in some recipes it is possible to separate.
Eggs be whipped first At high speed at least 7-8 minutes. And then it is gradually administered sugar with small portions and whipped at least 10-15 minutes to pomp and increasing the volume of 2.5-3 times, and the total dissolution of sugar. It is possible to determine the readiness of the whipped egg mass, in the footsteps from the mixer whisk, which will be formed on the mass, when it reaches the desired consistency - the biscuit mass can be drawn on the surface and the trace of the test remains visible within a few seconds.

Cream Grandmother made from home sour cream. He has its own preparation features, read about it in the same publication ⇒

The modern version of the grandmother's cake is a classic biscuit, between the korzhi cream from butter with boiled condensed milk, walnuts.

Coating - cream made of mascarpone and cream. Decoration - crumb of cookies for, nuts, chips from Mandarins, Badyan.

Another option is to decorate a cake with a meringue. Meringue (meringue) can be bought in the pastry shop, and you can bake at home ⇒
This cake I not only decorated with a meringue, but also made a layer of meringue between biscuit korzhi. There are still fried almond petals, a whole hazelnut and fig.

Cream made of mascarpone and boiled condenus. It is prepared just like cream from butter and boiled condensed milk.

Beautiful and tasty cake decoration are fresh fruits. The only drawback of this jewelry is fruit quickly, so decorate the cake immediately before serving or cover their transparent jelly (recipe above).

It is from the oil biscuit and for his decoration, I used strawberry berries, black currant and small meringues purchased in confectionery.

Cream made of mascarpone and cream.

A simple way to give a cake festive look - decorate with alive edible flowers. This must be done before serving and, of course, use flowers grown without chemical fertilizers.
The photo is decorated with strawberry flower and mint leaves. To decorate the cake, this option is also suitable.

Live flowers that can be eaten:rose, orchid, calendula, nasturtium, vasileuk, chamomile, dandelion, clover, lilac, violet, pansies, sunflower, acacia, lavender, geranium, jasmine, hibiscus, elderly. Flowers of edible berries and fruit trees: citrus fruit, apricots, peach, apple trees, cherries, pumpkins, zucchini. Mint leaves, Melissa, Basilica.
Despite the fact that the listed flowers are edible, not necessarily there, if you do not want. Having in love with a beautiful cake, you can simply postpone them aside.

My granddaughter Eva gladly adorns cherry biscuit cake.

I tried to gather for you the most accessible and at the same time a variety of recipes of biscuits, creams and ganars, shared their cooking secrets - I think, sufficient material for home improvisations. Pake cakes at home, friends! Let them turn out not very smooth, not very beautiful and will not admire the luxury of the decoration, the home kitchen with interest compensates for all this with love and joy that you give your relatives. I wish your families to be friendly and happy, let them in them there will be many children, a lot of fuss and worries. And let your families be big, because in small families, as a rule, the cakes do not bake.

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