With all the variety of recipes for preparing homemade delicacies, the biscuit remains the favorite. If there is a golden fund in the world of cooking, then this delicious, lush pastry definitely belongs there. A minimum of available ingredients, several cooking methods and an uncountable number of filling variations. If you want to know the secret of how to make a delicious biscuit cake at home, follow the step-by-step recipes with photos and watch the video.

How to make sponge cake dough

Only three products will be needed to make a biscuit cake: sugar, eggs, flour. And then you can try different ways to make the base so that the finished biscuit turns out to be magnificent. A simple method involves beating the eggs with sugar until the consistency of thick sour cream, then gradually introduce the sifted flour. Regardless of the recipe chosen, this must be done several times, so that the biscuit dough turns out to be magnificent. In some recipes, flour is mixed with starch in certain proportions, which helps to make the sponge cake more airy.

Classic recipe

Acquaintance with the features of cooking the most popular homemade pastries is better to start with this recipe. The classic biscuit will debunk the myth that preparing dough, baking a cake based on this recipe is a troublesome business. You will be able to cope, even if for the first time you are trying to prepare a sweet treat for tea. Prepare the products, and then feel free to get down to business, following the recommendation from the photo: barely half an hour has passed before your finished biscuit will decorate the table.

Ingredients:

• 5 eggs;
• 200 g of sugar;
• 1 glass of flour;
• a pinch of salt.

Cooking:

1. Take the eggs, separate the whites, setting them aside. Combine the yolks with sugar, grind until smooth. Beat the whites with a mixer, adding a pinch of salt.
2. Sift flour, combine with yolks, mix. Next, gently fold in the beaten egg whites.
3. Pour the dough into the prepared form, put the container for half an hour to bake at a temperature of no more than 200 degrees.
4. Cut the finished cake lengthwise into two parts, grease with cream, connect the halves, decorate on top to taste.

Honey

The tenderness of a honey biscuit will conquer even those who do not have a particular weakness for baking. The pronounced taste of bee nectar adds spice; sour cream is ideal as an impregnation for honey biscuit. So that the biscuit dough does not settle during baking, experienced bakers advise not to separate the proteins from the yolks, whipping them together with honey.

Ingredients:

• 400 g flour;
• 2 eggs;
• 2 tbsp. spoons of honey;
• 150 g butter (butter);
• 150 g sour cream;
• 1 sachet of vanilla sugar;
• a pinch of salt.

Step by step cooking process:

1. Beat the eggs, add honey and mix the ingredients again with a whisk.
2. Then add softened butter, sour cream, salt. Flour is gradually introduced last, after which the dough is left for a quarter of an hour.
3. Bake at medium temperature, in duration it takes no more than half an hour.

Chocolate

This version of the sponge cake is a true treat for the sweet tooth. The main ingredient is chocolate, which, like other products, is best prepared in advance. The peculiarity of preparing dough for a chocolate biscuit is that the eggs do not need to be cooled, on the contrary, they should be at room temperature.

Required products:

• 100 g flour;
• 190 g of powdered sugar;
• 6 eggs;
• 80 g butter (butter);
• 30 g cocoa powder.

Cooking process:

1. Beat the eggs with a whisk with powdered sugar on a steam bath for about five minutes, then remove the bowl, continuing to mix the ingredients for about 10 minutes until fluffy. Its volume should double.
2. Sift flour, mix with cocoa, gradually add the mixture to the egg mass, about a third, each time mixing thoroughly.
3. Before the last addition of flour with cocoa, pour in half the volume of melted butter. Stir, add the last part of the flour again, pour in the remaining oil again. Knead the dough until a homogeneous consistency.
4. Preheat the form, lay parchment, lay out the biscuit dough in an even layer, bake for about half an hour. An important point: do not open the oven all this time!
5. Readiness is checked with a wooden stick, and before serving, grease the cakes with cream.

How to make cream for biscuit cake

The first mention of biscuit appeared four centuries ago. During this time, the recipe for making dough has changed little, which cannot be said about creams. Biscuit, as a base, goes well with the main types of fillings for cakes - from custard or butter cream to chocolate or yogurt. Each type of cream is prepared according to a specific recipe based on mixing several products. There are creams that are prepared by simply mixing the ingredients, and there are those that require a little more attention. You will learn how the most popular biscuit creams are prepared below.

Custard

The most delicate version of the cream, which, according to the classic recipe, is prepared with milk. The second mandatory ingredient is eggs, while there are variations of custard, for the preparation of which only yolks are used. To prepare a classic choux pastry, the following ingredients are needed:

• 4 eggs;
• 500 ml of milk;
• 1 cup of sugar;
• 40 g flour.

Cooking method:

1. Mix the eggs with a whisk with sugar.
2. After that, add the sifted flour, vanilla sugar.
3. Next, pour in cold milk, mix thoroughly again with a whisk or mixer.
4. Put the container on a small fire, bring to a boil, stirring constantly.
5. When the cream thickens, remove, cool slightly, grease the cakes.

sour cream

Preparing the simplest biscuit cream will take a couple of minutes. This type of cream is so simple and light that it has become universal for different categories of home baking. If you take not very fatty sour cream, then you don’t even need to use a thickener to prepare the cream: you just need to mix the ingredients thoroughly and grease the biscuit with sour cream.

Ingredients:

• 400 g sour cream (fat content less than 20%);
• 150 g of sugar;
• a pinch of vanilla.

Cooking:

1. Mix sour cream, sugar, vanilla in one container using a mixer.
2. Beat for about 10 minutes until the sugar is completely dissolved. If desired, jam, crushed nuts are added to the finished cream.

Curd

By giving preference to this type of biscuit filling, you can prepare a low-calorie cream. For a healthy filling, the taste is more delicate if you mix cottage cheese with cream. A sweet rich aftertaste is obtained when curd cream is prepared with condensed milk. For the basic recipe, you need to take the following products:

• 300 g of cottage cheese;
• 150 g of sugar;
• 200 g butter (butter).

Cooking:

1. Mash the cottage cheese, but it is better to rub it through a sieve.
2. Then add softened butter, sugar, vanilla.
3. Beat with a mixer until a homogeneous mass is obtained.

Step by step biscuit cake recipes

Beautiful cakes give true aesthetic pleasure. But before a culinary masterpiece decorates the festive table, it must be cooked. Step-by-step recipes help you do it right, quickly and without much hassle. To make the finished delicacy not only taste attractive, but also make you want to try more with its appearance, photos are attached along with recommendations. Following step by step through all the steps, you can learn how to bake a biscuit cake worthy of the title of a culinary masterpiece.

With cream cheese cream and peaches

The delicate taste of the cake prepared according to this recipe will be emphasized by creamy curd cream. Impregnation of the base with this type of cream will turn homemade cakes into the most desired treat of the festive table. Peaches – whether canned or fresh – will add a tangy, fruity touch while acting as a cake garnish, just like

Required Ingredients:

• 3 eggs;
• 120 g flour;
• 300 g of sugar;
• 0.5 cups of water;
• 1 teaspoon of rum;
• 300 g of cottage cheese;
• 200 g cream;
• 100 g peaches.

Cooking process:

1. Beat eggs and 100 g of sugar so that the mass doubles, pour the sifted flour. Bake the dough in the preheated oven for about 20 minutes.
2. Prepare syrup: mix water, one glass of sugar and a teaspoon of rum, boil, stirring constantly.
3. Remove the finished cake, cut it, pour the halves with the prepared sugar syrup, let cool.
4. During this time, make a cream by whipping the cottage cheese with cream, vanilla with a mixer until smooth.
5. Spread the halves of the biscuit cake to make the cake juicy, spread the cream on top. Decorate the pastries with slices of peaches, sprinkle with grated chocolate.

Soufflé with mascarpone and berries

When choosing this recipe for making a delicious homemade treat, keep in mind that it will have to be put in the cold for several hours. A soufflé cake variety is prepared ahead of time for a festive feast, but this delicacy is well worth the time and wait before tasting it. There is hardly a more airy cake, the tidbits of which melt in your mouth.

Ingredients:

• 120 g flour;
• 60 g starch;
• 3 eggs;
• 4 tbsp. spoons of sugar;
• 60 g cocoa;
• 250 g mascarpone;
• 150 g of sugar;
• 100 ml cream;
• 5 g gelatin;
• 100-150 g of any berries (raspberries, cherries).

Cooking process:

1. Soak the gelatin so that it has time to swell before the preparation of the cream.
2. Break the chicken egg, separate the protein from the yolk, grind the latter with half a glass of granulated sugar so that the mass doubles. Then pour the sifted flour, starch here. Next, fold in the beaten egg whites.
3. Divide the resulting volume of dough into three parts, bake cakes.
4. During this time, you need to prepare the cream. Pour 100 g of sugar, berries passed through a meat grinder into an enamel bowl, heating it all over low heat. Then pour in the cream, stir until the mixture thickens. Introduce swollen gelatin into the cream.
5. Separately, mix the mascarpone with the remaining volume of sugar.
6. Alternately smear the finished cakes with berry cream and whipped. Refrigerate to soak the cake.

With jelly and fruit

To make a cake with a jelly layer, you must have experience in baking. An unusually delicious dessert belongs to the category of complex, but its taste is worth it to improve your culinary skills. Tenderness, lightness of biscuit dough is ideally combined with the softness of jelly, dessert is especially relevant in the winter season.

Ingredients:

• 150 g flour;
• 4 eggs;
• 5 st. spoons of sugar;
• 1 teaspoon of baking powder;
• 2 packs of jelly;
• 3 art. spoons of any jam (jam, jam);
• fruits for decoration.

Cooking process:

1. Make dough: beat eggs with sugar, add flour, vanillin, baking powder, bake cakes. It is advisable to spread the dough in a form in a thin layer, so that later the finished cakes do not have to be cut.
2. Prepare jelly, cool the resulting mass, pour it on the cakes, previously smeared with jam. Connect them, make a decoration on top, sprinkling with coconut and laying out fruits (apples, strawberries, lemon, orange, kiwi).
3. Put the cake in the refrigerator, after 5 hours you can serve a delicate delicacy with fruit accents to the table.

Chocolate cake with protein cream and banana filling

You do not have to think about how to prepare such a delicious tea for tea drinking. One simple recipe combines several delicious ingredients at once, which individually make you want to eat a cake, but all together do not leave a chance for a sweet tooth. The classic of baking - chocolate biscuit - is ideally combined with airy protein cream and delicious fruit flavor of banana filling.

Ingredients;

• 100 g flour;
• 4 eggs;
• 50 g cocoa;
• 5 st. spoons of sugar;
• 3 proteins (chicken eggs);
• 0.5 cups of powdered sugar;
• 3 bananas;
• 2 tbsp. spoons of grated chocolate.

Cooking:

1. Knead the biscuit dough, beating the yolks with sugar separately, and the whites in another bowl. Add flour, cocoa, mix, bake cakes.
2. During this time, make a cream by whipping the egg whites with powdered sugar with a mixer to form an airy foam.
3. Lubricate the cooled cakes with protein cream, spread the banana sliced ​​\u200b\u200bin circles, connect them, soaking the rest of the cream on top, and decorate the top with bananas and grated chocolate.

Video recipes for making dessert at home

An experienced culinary specialist knows how to cook delicious biscuit pastries, observing proportions, temperature and some other nuances. But the popularity of the biscuit was ensured not only by its unique delicate taste: baking does not cause trouble even for those who have little culinary experience. How to make a delicious biscuit cake at home? What products to buy, where to start and how to decorate a delicacy so that no one can resist the temptation to try it, you can find out from the video below.

With strawberries and whipped cream in a slow cooker

in the microwave

From ready-made cakes with condensed milk

Air sponge cake decorated with mastic

Biscuit cream with meringue and nuts

In the oven

I will not hide, the biscuit according to this recipe, which I will share today, is my favorite. It turns out to be tall, lush, when preparing it, you do not need to divide the eggs into proteins and yolks (as in), and the result is always amazing - lush airy cakes that can be used for a cake or eat just like that, with milk.

Bit by bit, I put the tips, secrets and secrets of respected confectioners into a piggy bank, repeated after them, studied, tested, tried and ... nevertheless achieved the desired goal. A fluffy 4 egg biscuit that always turns out - this is my discovery, which I will share today!

Delicious sponge cake for 4 eggs cake:

• Chicken eggs (CO) - 4 pcs.
• Sugar sand - 150 g.
• Wheat flour of the highest grade - 150 g.
• Baking powder - 1 teaspoon with a slide

How to bake:

Biscuit dough is kneaded very quickly, so immediately turn on the oven to warm up to 180 C.

We break the eggs into a wide bowl, in which the dough will be kneaded. Let me remind you that we will beat the yolks and whites together. But if you have a weak mixer or none at all, do this: first turn the egg whites into a fluffy foam with half the amount of granulated sugar according to the recipe, and then beat the yolks with the remaining sugar. Stir in protein foam at the very end (after adding flour).

So, all four eggs are beaten, turn on the mixer first at low speed, then gradually increase to maximum. Beat until the eggs become fluffy foam - and only then add sugar in a thin stream.

If your hand is not yet trained to add in a thin stream, and you are afraid that it will break and all the sugar will be added at once, it is better to take a tablespoon, put a container with sugar next to it and add a tablespoon.

The mixer does not need to be turned off while adding sugar, since granulated sugar should not settle to the bottom.

Evenly distributed in the egg mass, sugar helps it turn into a thick light foam. Look at the photo, how the egg-sugar mass should brighten.

Now add 1 teaspoon of baking powder to the flour and sift it into a bowl of dough. Before sifting, be sure to take a spatula and mix the flour with the baking powder. The fact that the biscuit rises evenly in the oven will depend on how evenly the baking powder is distributed in the flour.

You need to be careful with flour - if you add too much of it, the finished biscuit will be too dense.

Add flour in parts, in three approaches. Each time you add flour, mix the ingredients in an upward motion, as if you were lifting the dough in layers. We do not use a mixer when adding flour, only a spatula or a wooden spoon.

Now pour the dough into a pre-prepared form (you need to grease with a piece of butter and sprinkle with flour, shake off the excess). Tap the counter a few times to evenly distribute the dough from the middle to the edges. You can twist the shape clockwise with a sharp movement, for the same purpose.

My form has a diameter of 18 cm, the height of the finished biscuit is 6 -6.5 cm.

The biscuit is baked in the oven for 30-35 minutes at a temperature of 180 C. As a rule, all ovens differ in their power, so focus on the ruddy color and on a dry wooden stick.

It is very important to preheat the oven! The dough contains a lot of air and to keep it inside, the walls of the biscuit should begin to bake immediately. If you put the form with the dough in a cold oven, the air bubbles will have time to get out of the dough, the pastries will turn out low and dense.

The surface of the finished biscuit should spring back when you press it with your finger. If the biscuit "fails", the hole from the finger is not restored, then the biscuit is not ready yet, it needs additional time. Do not open the oven for the first 25 minutes, otherwise the pastry will settle.

We cool the finished biscuit in the mold for 10 minutes, then we draw it along the walls of the mold (we describe a circle) so that the cake is easier to separate from the detachable mold, release the biscuit and turn it upside down onto a wire rack. Thus, if a tubercle has formed on top of the baking, it will smooth out, and in the finished cake all the cakes will be even and beautiful.

After complete cooling on the wire rack, wrap the biscuit with cling film and put in the refrigerator for 6-8 hours. Thanks to this tricky technique, the remaining moisture from the biscuit does not come out, but is evenly distributed over the entire surface of the baking, making the biscuit juicier.

Despite cooling in the film, the biscuit according to this recipe turns out to be quite dry (unlike, for example, those that contain oil, such as). To assemble the cake, it is better to soak it with canned peach syrup or sugar syrup (cook the amount you need, based on the proportion of 6 tablespoons of water and 4 tablespoons of sugar).

A sponge cake from a mold with a diameter of 18 cm can be easily cut into three cakes (but today I decided to cut it into two). Make a layer of your favorite cream, let it soak a little, and - the homemade tea cake is ready!

In decorating the cake, I used homemade apple marshmallows, which I made myself, as well as marshmallows and confectionery sprinkles. The cake was soft and very tasty.

Pieces of canned peaches are added to the layer of cake between lush biscuits.

Biscuit crumb goes well with sour cream, butter creams and fruits.

Most recently, our site has a channel on YouTube. And the first video that I decided to make was about how to make a fluffy biscuit. I think that this recipe is basic, the main one for making many desserts!
If you love watching videos, welcome:

Lush, like a cloud, you and your loved ones will love the biscuit! Show what you got for this recipe in the photo (you can attach it to the comment). If you have any questions - be sure to ask without hesitation, I'm always happy to answer!

Enjoy your meal!

When adding a photo to Instagram, I ask you to indicate the hashtag #pirogeevo #pirogeevo so that I can find the results of your efforts and admire them! I will be very pleased!

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The simplest biscuit is good to serve as a delicious dessert, and also use it for cooking or cakes. About how to make such a delicacy, we will tell in the presented article.

Biscuit recipe step by step

Surely every housewife baked a biscuit at least once in her life. After all, such a product is prepared very easily and simply. If all the recommendations are followed, an incredibly lush, soft and ruddy cake is obtained, which no one is able to refuse.

So, to make the simplest biscuit at home, you need to prepare in advance:

• sifted wheat flour - 1 full glass;
• large - 4 pcs.;
• sunflower oil - for greasing the mold.

Biscuit base kneading

Really ready in a short amount of time. And before you bake it in the oven, you should knead the base well. To do this, medium-sized white sugar is added to the egg yolks and thoroughly ground until white with a large spoon. As for proteins, they are pre-cooled and then whipped into a strong foam. Finally, both components are combined and thoroughly mixed with a mixer. By adding slaked baking soda and sifted white flour to the base, a thin, homogeneous dough is obtained.

Baking process in the oven

It is best to bake the simplest biscuit in the oven. Moreover, it is desirable to do this immediately after kneading the base. If you stand it aside for a while, then the cake will turn out not as lush and soft as we would like.

Thus, after cooking, it is poured into a pre-lubricated mold. In this form, the semi-finished product is sent to an oven preheated to a temperature of 200 degrees. It is advisable to bake the simplest biscuit for at least 60 minutes. After this time, it is checked for readiness. To do this, stick a dry toothpick into the product. If it remains clean (without sticky dough), then the cake is removed from the mold and placed on the cake stand.

Proper presentation of the product to the table

As you can see, the simplest biscuit is really prepared very simply and easily. After it cools a little in the form, it is cut into portioned pieces and laid out on saucers. Before serving, slices of the pie are poured over with condensed milk, liquid honey or soaked in sweet syrup. Use such a biscuit along with hot unsweetened tea.

Making a custard biscuit

Custard biscuit, cooked at home, turns out to be very lush and tender. To make it yourself, there is no need to purchase expensive components. After all, such a delicacy is prepared from very simple ingredients.

So, to make a quick choux pastry biscuit, we need:

• sifted wheat flour - 1.3 cups;
• baking soda - ½ dessert spoon;
• medium-sized white sugar - 1 full glass;
• raw large eggs - 2 pcs.;
• sunflower oil - for lubrication of the form;
• butter - 110 g;
• low-fat milk - 100 ml.

Dough preparation

To prepare the custard base, low-fat milk and butter slowly warm up in a water bath, and then add the sifted white flour to them. After thoroughly mixing the ingredients, they are cooked until they thicken. At this time, the chicken yolks are ground together with medium-sized white sugar, and the whites are beaten to persistent peaks.

After the milky-creamy mass thickens, spread the sweet mass from the yolks to it and stir well. After keeping the products on the stove for about three minutes, they are taken out and cooled slightly. After that, proteins and slaked baking soda are laid out in the dishes. Whipping all the ingredients with a mixer, you get a rather lush cream-colored mass. Then immediately start baking it.

Heat treatment process

The simplest choux pastry biscuit can be baked both in the oven and in the slow cooker. We already used the first device in the previous recipe. Now I want to tell you how to cook such a dessert using the second one.

After kneading the base, it is completely laid out in the bowl of the device. So that the dough does not stick to the bottom of the dish during heat treatment, it is pre-lubricated with sunflower oil. Having laid out the base, it is closed and cooked in baking mode for a whole hour. If you are not sure that during this time the biscuit is completely baked, then it is recommended to check it with a toothpick. If the cake is damp, then it is kept in the heating mode for about 20 minutes. During this time, it will finally bake, become soft and lush.

Proper serving of homemade biscuit to the table

After preparing the custard biscuit, the multicooker is turned off and opened. In this form, the product is left for several minutes. Then it is carefully removed with a spatula or dumped onto a cake stand by turning the bowl over.

The finished biscuit is cut into portioned pieces and laid out on plates. Sprinkle the cake with powdered sugar first. It is also often covered with sour cream or butter cream. In this case, you will get very tasty and beautiful cakes.

By the way, if you want to make homemade, then you need to cut it in half (into 2 or 3 cakes), and then grease with cream and decorate with confectionery sprinkles. It is better to serve such a dessert to the table after a long exposure in the refrigerator.

A hand-made cake is a symbol of a 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 a round shape with a diameter of 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 ⇒

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 the delicate 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
• odorless vegetable oil 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 from homemade jam is also suitable (if it is very thick, dilute it with a little 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 into 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 in advance, put them in a bowl of warm water at 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 at high speed for 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 for its decoration I used strawberries, black currants and small meringues bought in a pastry shop.

Cream of mascarpone and cream.

An easy way to give your cake a festive touch is to decorate with fresh 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 of 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 the beautiful cake enough, you can simply 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.

In contact with

I already wrote once that I don’t like the usual biscuit, which contains only flour, sugar and eggs. It reminds me of scrambled eggs, with its bright aroma. So I kept looking for other options. And if I decided on a chocolate biscuit almost immediately (more precisely, I have 3 options in my favorites, each is good in its own way - this is, and all links are active, click on the desired line and you will be taken to the page with the recipe). Then things were worse with ordinary vanilla, it seems that a good recipe appeared - but there it is necessary to carefully separate the proteins from the yolks, beat it all separately, and then mix very carefully. In general, an option that you have to tinker with, and beginners may not succeed with it (although the result is also good, be sure to try it too, maybe you will like it more).

This same recipe for beginners is just a godsend! It will save you not only time, but also your nerves) There is no need to separate the yolks from the proteins, the eggs are beaten whole, and you don’t have to wash a mountain of dishes, since everything can be done in two containers.

So, how to make a simple vanilla biscuit for a cake at home, a recipe with a photo step by step.

Ingredients for a 18-20 cm mold:

1. 4 eggs of the first grade (I have 3 large ones here)
2. 180 gr. Sahara
3. 170 gr. flour
4. sachet of vanilla sugar
5. 1 tsp baking powder
6. 3 tbsp vegetable oil(any odorless will do)
7. 3 tbsp boiling water

Cooking:

All ingredients must be at room temperature. We place the eggs in the mixer bowl and beat at high speed for about 5 minutes. The mass will noticeably increase in volume and brighten.

Then, without stopping whipping, add sugar there in 3 passes, each time taking a break for a minute so that the previous portion has time to dissolve.

After all the sugar has been put in, beat for another 5 minutes. The mass should increase well in volume and keep its shape well.

While eggs are beating, mix flour and baking powder.

Sift the flour into the beaten egg mass and gently fold it with a silicone spatula, trying to keep all the splendor of the eggs. The dough will be thick at this point, don't worry, it should be.

Pour into prepared form. I have a split ring, I laid the bottom with foil and clamped it tightly so that the dough does not run away. I do not lubricate the side with anything. At the bottom of the form, if you do not have a ring, lay baking paper.

We send our mold to a preheated oven and bake at 180º for 30-40 minutes. From 20 minutes you can check readiness, all ovens are different, be guided by a dry match! It usually takes me 37 minutes.

The finished biscuit must be turned upside down without taking it out of the mold, laying 2-3 cans for support. In this state, it should hang for 10-15 minutes, thanks to which it will not settle.

After 15 minutes, the biscuit can be removed from the mold. My advice is to immediately wrap it in cling film and put it in the refrigerator without waiting for it to cool completely. So, all the liquid will remain inside the biscuit and it will become much juicier. The cake should reach the desired consistency in the refrigerator, it takes 6-8 hours, but it is better to leave it there overnight.

After this time, we take it out and cut it into the number of cakes we need. I ended up cutting it into 4 pieces. Look how soft and fluffy it is inside.

Here is such a tall handsome man obtained according to this recipe. In total, from 4 eggs (in my case, from 3), we got a cake almost 7 cm high in a volume of 19 centimeters.

And this is how it looked in the cake. Due to the presence of oil and boiling water in the composition, such a biscuit requires a minimum of impregnation. It turns out a thin crust, which can not be cut off.

This cake had “3 milk” impregnation (recipes are active via links) and bananas in a layer (next time I would replace it with for completeness of taste). The cake turned out to be very tender and light, the vanilla biscuit itself is weightless, and in addition to such a light cream (without butter), the cake is simply heaven for those who are tired of fatty, oily desserts.

If you want to bake a biscuit in the form of a different size, then in this article I wrote in detail how to count all the ingredients -.

Enjoy your meal.