I'm sure there are few people who can refuse to eat a biscuit cake. It really fills the confection with tenderness and airiness, especially if it is properly prepared for it. Most hostesses want to learn how to cook it in such a way that it would be difficult to tear off their baking by the ears.

Nowadays, there are a large number of recipes and different interpretations of this base for cakes and rolls. It consists of chocolate cakes, which do not require long-term kneading of the dough and leaving to swell. A delicate sour cream with pieces of fruit is taken as a layer, and grated chocolate is used for decoration. I think that it will not be a shame to treat the most beloved and dear ones with such a dessert.

So, below, especially for you, dear reader, are the most delicious and simple recipes for biscuit delicacies, which are used by knowledgeable culinary specialists in all corners of our earth.

Ingredients:

Form with a diameter - 22 cm

• flour - 80 gr
• corn starch - 50 gr
• eggs - 5 pcs.
• sugar - 200 gr
• turmeric - 1/2 tsp
• baking powder - 1 tsp

For the cream:

• milk - 250 ml
• sugar - 50 gr
• yolks - 2 pcs
• flour - 1 tbsp. l
• fat cream at least 33% - 300 ml
• icing sugar - 70 gr
• zest of one lemon.

Cooking method:

Place the separated whites from the yolks in a deep bowl, add sugar and beat with a mixer until white peaks.

Then add turmeric, add yolk one at a time and continue beating until smooth.

Now we line the bottom of the form with parchment paper, after which we transfer the dough into it and send it to the oven preheated to 170 degrees for 35-40 minutes.

So that the mass placed in the oven does not settle, it should be checked for readiness with a skewer no earlier than 25 minutes later.

The finished biscuit turns out to be airy and simply weightless.

For the cream, it is necessary to combine milk, lemon peel grated on a fine grater in a saucepan, put on the fire and as soon as the contents boil, immediately remove, filter and leave to cool completely.

Meanwhile, in a separate container, combine and mix the egg yolks with sugar and flour.

After pouring in the milk mixture, put on medium heat and stirring constantly, bring until slightly thickened. We remove from the stove, cover with a film and put it in a cool place until it cools.

We take very cold, but not frozen, cream and beat it until fluffy, gradually add the powdered sugar, this procedure should take about 5 minutes.

Add the custard and blend.

Now we take the finished biscuit, turn it over and evenly cut off the top of it.

Carefully remove the inner soft part and process it with apricot liqueur or liquid from canned apricots, as in the photo below.

We fill this basket with cream, only a few tablespoons should be left.

Soak the cut cake with the same liquor or juice, cover the basket with it and coat with a thin layer of the remaining cream.

Divide the soft part of the pastry, which was previously removed, into small pieces, stick them over the whole cake and put it in the refrigerator for one hour.

The result is an airy, very tasty cake with a light and dense cream.

Recipe for sponge cake in a slow cooker with cocoa

Ingredients:

• Flour - 2 cups
• eggs - 2 pcs.
• sugar - 2 cups
• boiling water - 200 ml
• milk - 200 ml
• soda and baking powder - 1.5 tsp each
• cocoa - 6 tbsp. l
• vegetable oil - 1/2 stack.
• vanilla sugar - 20 gr.

Cooking method:

Drive eggs into a deep bowl, add vanilla and regular sugar. Beat with a mixer until a foamy state is obtained.

Add milk, sunflower oil to the egg mass and mix well.

Now we need to coat the multicooker bowl with butter and sprinkle with bread crumbs. Then pour the prepared dough into it and set the "Baking" mode for 75 minutes.

After cooking, take out the finished biscuit from the multicooker, serve with tea or cut into separate cakes, sandwich with your favorite cream and sprinkle with chocolate chips.

Cake with sour cream, condensed milk and mararin

Ingredients:

• flour - 140 gr
• condensed milk - 1 can
• chicken eggs - 2 pcs.
• margarine - 100 gr
• soda - 1/2 tsp
• cocoa - 2 tsp
• lemon juice.

• sour cream - 400
• sugar - 200 gr.

Cooking method:

Melt the margarine, combine it with condensed milk and stir.

Then we drive in the eggs here and beat until smooth.

Now, on a wide baking sheet, line the parchment paper, carefully, exactly on half of the sheet, pour half of the prepared dough. We level with a spatula.

Add cocoa powder to the rest of the dough, mix and spread on the other half of the sheet, and level. We send it to an oven preheated to 180 degrees for 10 minutes.

In the meantime, we need to combine sugar and sour cream in a deep bowl and beat thoroughly until the sugar is completely dissolved.

After the time has elapsed, we take out the baked cake from the oven and cut it into three equal parts (we leave the separated extra edges) after which we grease each piece with sour cream and lay it on top of each other, forming a cake.

We take the scraps of the cake, chop and sprinkle with them. Such a soft and delicious homemade cake from all sides. Try to cook it too!

Delicious yogurt cake with cocoa

Ingredients:

• Flour - 250 gr
• kefir - 250 ml
• chicken eggs - 4 pcs.
• sugar - 250 gr
• cocoa - 3 tbsp. l
• soda - 1 tsp.

Cooking method:

1. Drive eggs into the bowl from the mixer, add sugar and beat until it dissolves.

2. Add soda to kefir, mix and wait a few minutes for the mixture to foam properly.

3. Combine the egg and kefir mixture, then mix well.

4. Sift flour with cocoa through a sieve, add in small portions to the total mass and mix until smooth.

5. In a deep baking dish, line the parchment paper (grease with butter if desired), pour the dough into it and level with a spatula.

6. We send it to an oven preheated to 180 degrees and bake for 30-40 minutes. We check for readiness with a wooden stick, it should remain dry.

Video on how to make a sponge cake with custard, fruits and berries

This wonderful homemade cake is much more delicious when it is made at home!

Good appetite!!!

Biscuit is a versatile pastry for confectioners. Almost no cake can do without a biscuit, cakes and rolls are made from biscuit, used as a basis for any confectionery.

Lush, like a cloud, and quite dense, with butter and cream, with nuts and with carrots - they can be very different, but they are united by the cooking technology. Whatever the biscuit dough, for it you just need to beat the eggs (or separately the whites and yolks) and add the rest of the ingredients as carefully as possible. It is due to the air added during whipping that your biscuit will rise in the oven.

When baking a biscuit, two processes take place simultaneously. Firstly, the air in the dough heats up and, accordingly, expands, it makes the dough rise in the oven, that is, to increase in volume. Secondly, if there is enough heat (at a baking temperature of 180-200C), the walls of the growing pores are baked. Thus, to get the correct biscuit, you need to beat the eggs well, add as much air as possible, stir the dough, being careful not to lose the added air, and then bake it correctly at a sufficiently high temperature.

Before carefully studying the technology of Irina Chadeeva, we suggest watching the video recipe of the professional pastry chef Oleg Ilyin!

What are we baking from?

FLOUR

The biscuits are baked due to the starch gelatinization process - when heated in a wet dough, it changes its structure, becoming thicker and more viscous. Therefore, it is the presence of starch that is important for the biscuit, and, accordingly, it can be baked from almost any flour - rice, wheat, corn, buckwheat (any flour contains starch). If you replace part of the wheat flour with starch, the biscuit will be more durable and crumbly. You can bake a biscuit without flour at all, only on starch. But in nut flour (ground nuts) there is no starch, and therefore biscuits with nut flour are less durable and easily settle. Nevertheless, pastry chefs often make biscuits with nuts - it turns out very tasty!

EGGS

Without which, in principle, a biscuit cannot be baked - it is without eggs. It is the eggs that give it both splendor (when beaten) and strength (when baked). A well-beaten egg mass is the key to success when working with a biscuit.

SUGAR

For a biscuit, use regular sugar, preferably with small crystals. They dissolve faster, respectively, and eggs beat better with them.

Basic biscuit recipe

There are many options for biscuit, but it's worth starting with the simplest recipe, which, however, is no worse than the most complex ones. Remember the proportion:

4 eggs
120 g sugar
120 g flour
and no baking powder!

How to make a biscuit:

1. First, measure out all the ingredients. Sift flour (as well as starch, if you use) - it is saturated with air and then it is better stirred in the dough. Divide the eggs into whites and yolks (remember that cold eggs are best separated into whites and yolks), using a large bowl for whites and medium in size for yolks.

Please note that the biscuit molds and trays must be prepared in advance, and the oven must also be preheated in advance. When the biscuit dough is ready, it must be immediately transferred to a mold (on a baking sheet) and baked without wasting time. The biscuit dough settles quickly, and the finished products from the settled dough are low and dull.

2. Pour half of the sugar into the yolks and beat with a mixer at maximum speed until they are thick, almost white.

3. Wash and dry the beaters and beat the whites at full speed until the mixture is white and thick. Mixer attachments should leave a clear, non-spreading mark. Only now add the remaining sugar and beat on until the mass becomes snow-white and shiny.

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4. Add the yolks to the whites and stir very gently with a spoon until the mixture becomes homogeneous, light yellow in color.

How to mix correctly? Take a spoon and dip the side into the middle of the bowl. Pass the convex part of the spoon along the bottom (towards you), then up the side of the bowl, continue moving over the dough and again lower the spoon in the middle. The spoon will describe a circle. Repeat this movement while turning the bowl with your other hand. Thus, all types of biscuit (and other whipped) dough are quickly and accurately mixed. This method is called the "folding method".

5. Add flour and other dry ingredients. Stir again by folding. Do not stir for too long, as the dough may thicken too much.

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As soon as the lumps of flour have disappeared, stop. Transfer the dough to a mold, flatten the surface and place in the oven.

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What to add?

Butter is often added to the biscuit. To do this, melt it, cool it and pour it in as carefully as possible. Even a small amount of butter makes the crumb more tasty and moist, biscuits with butter do not stale longer.

How to prepare a form?

There are several ways to prepare the tins and bake the biscuit. Each has its own advantages and disadvantages. Sometimes it doesn't matter in what form you bake, and sometimes it matters.

Method number 1

Lubricate the inside of the mold with softened butter (the melted butter will drip off and you won't get an even coating). Pour in a spoonful of flour and, shaking the mold, distribute the flour first along the sides of the mold, and then along the bottom. Tap the mold well to sprinkle the excess flour out.

With this method, the biscuit does not stick to the bottom and walls of the mold at all. After baking for 5–10 minutes, the biscuit cools down and slightly decreases in size, while a small gap appears between the wall of the form and the biscuit, and a small slide remains on the biscuit. Turn the biscuit over onto the wire rack, it can be easily removed, while the slide will be at the bottom, and the top will be completely flat.

DISADVANTAGE: when using this method, the biscuit is slightly lower.

Method number 2

Do not grease the baking dish, but cover the bottom with baking paper.

When baking, the biscuit will stick to the walls, but when you take out the mold, it will also settle. Since the walls cannot settle (they are stuck), the “pea” will settle, thus, when the cake cools down, the surface of the biscuit will become even. The biscuit is taken out of the mold only when it has completely cooled down. To do this, you need to very carefully run a knife along the walls, separating the biscuit, and remove the form. Remove the baking paper before using the biscuit.

DISADVANTAGE: in order to separate the biscuit from the walls, skill and accuracy are needed; silicone molds cannot be used.

Method number 3

Do not grease the dish or place baking paper on the bottom.

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This method is suitable for the lightest and most delicate biscuits, which settle under their own weight as they cool. These are biscuits with a small amount of flour and starch, as well as protein biscuits. Usually they are recommended to be cooled upside down - for this, immediately after baking, the mold is turned over and placed on bowls so that the biscuit does not touch them. In this position, the bottom and sides of the biscuit are glued to the mold, it does not fall out, but it also does not settle under its own weight. Please note that in this case, it is important to choose the correct size of the form so that the biscuit does not turn out above the edges and can be turned over.

DISADVANTAGE: sometimes it is difficult to separate the biscuit from the mold; silicone molds are not suitable for such baking.

Bakery products

Always preheat the oven to a temperature of 180-200 ° C in advance. It is advisable to bake biscuits on the middle level of the oven; convection can be used. Try not to open the oven for the first 15 minutes of baking to keep the air cool. You can check the readiness of the biscuit 25-30 minutes after the start of cooking. Ready biscuit - always with a uniform slide, golden brown in color. Pierce it in several places (closer to the middle) with a toothpick, there should be no dough stuck on it. You can also press with your palm, the finished biscuit is elastic and durable.

IMPORTANT!

To prevent the biscuit from getting soaked during impregnation, to be strong and elastic, it is advisable to let it lie down for several hours. For cakes, I usually bake a sponge cake in the evening and leave it in the kitchen overnight. Please note that the biscuit should not dry out - for this, if the air in the kitchen is dry, you can put the biscuit in a bag after it has cooled completely.

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How to cut a biscuit?

One four-egg sponge cake baked in a 20 cm diameter pan can usually be cut into three cakes. Use a few simple tricks to keep your cuts straight and the cakes consistent in thickness.

Lay the sponge cake upside down - it is very flat and your cake will be flat on top too. It is convenient to use a sheet of baking paper, a flat plate or wire rack as a substrate, the main thing is that you can easily rotate the cake along with the base. Prepare a knife - it is highly desirable that it is sharp, with a blade that is longer than the diameter of the biscuit. A bread knife with a wavy blade works very well.

Using a knife, mark the cut lines about 1 cm deep around the circumference of the biscuit.

Insert the knife into the notch and cut, carefully turning the biscuit and pressing the knife against the bottom cake, it should go exactly along the marked line.

Problems?

1. Too thin dough - whites or yolks are not beaten well, the dough has been stirring for too long;
2. The biscuit does not rise well - the dough was stirred for a long time, the eggs were not beaten well, the oven was too cold;
3. The sponge cake is heavily donkey after baking - the dough is poorly baked, there is little flour or starch;
4. Biscuit donkey in the oven - oven too hot;
5. The biscuit crumbles heavily - too much starch.

Homemade sponge cake is many times tastier than the one purchased in the store. After all, it is made with love, saturated with the warmth of your hands and without any doubt does not contain unacceptable additives and harmful impurities. It will not be difficult to issue one, especially if the correct recommendations and proportions of the components are at hand.

Sponge cake - recipe

To make a biscuit dough for a cake, you need to remember the simple basic requirements, the observance of which (unless otherwise provided by the recipe) will ensure the desired result:

1. All ingredients should be fresh, at the same temperature, better than room temperature.
2. It is preferable to beat the yolks separately with sugar, and add the proteins, processed with a mixer to the peaks, gradually - part with flour, and the rest at the end of the batch.
3. The protein mass is mixed into the dough with a spatula or spoon, using gentle movements from bottom to top.
4. The biscuit baking dish is oiled, and then additionally sprinkled with flour. In this case, it is better to cover the bottom with parchment.
5. The oven is not opened for the first 20 minutes, and the readiness of the biscuit is checked with a toothpick.
6. Before soaking the biscuit, it must be allowed to cool, and then kept in the cold under a film for at least a couple of hours.

How to make a biscuit impregnation?

If you still do not know how to soak biscuit cakes for a cake, use the recommendations below, and your dessert will become juicy and will delight you with excellent taste:

1. The simplest impregnation is chilled sugar syrup made from water and granulated sugar in a 3: 2 ratio.
2. Often, the water is seasoned with tea leaves, coffee, cocoa or vanilla, and a little cognac, brandy, white wine or rum is added to the impregnation (if the delicacy is intended for an adult audience).
3. Impregnation with juice, which must be added to the base syrup, will refresh the taste of the product.
4. Suitable for moisturizing biscuit and berry jam liquid base.

Sponge cake with fruit

Next, how to make a sponge cake with butter cream. This is perhaps one of the most delicate variations of this kind of products. Fruit mix can be made from both fresh and canned fruits, which are additionally greased with jelly.

Ingredients:

• flour - 180 g;
• eggs - 5 pcs.;
• cream - 600 ml;
• granulated sugar and powder - 200 and 100 g;
• syrup and jam (optional) - 150 g each;
• jelly for cakes - 1 package;
• fruit.

Preparation

1. Dough is prepared from flour, eggs and granulated sugar and the cake is baked. Cool it down and cut it into three cakes.
2. Whisk the chilled cream until peaks, adding the powder.
3. The cakes are soaked in syrup, coated with jam, and then cream.
4. Decorate the product with cream on the sides, lay out pieces of fruit on top, pour jelly over them and place a sponge cake with jelly and fruits on the refrigerator shelf for a couple of hours.

Sponge custard cake

A simple sponge cake with a light custard will be a great find for those who are afraid of harming their figure, but want to enjoy a delicious dessert. It contains the minimum amount of fat, which can be completely reduced to zero without adding oil to the cream.

Ingredients:

• flour - 240 g;
• selected - 7 pcs.;
• plain and vanilla sugar - 300 and 20 g;
• milk - 0.5 l;
• butter - 50 g;
• syrup - 100 ml;
• cocoa - 60 g;
• vanillin - a pinch.

Preparation

1. Beat 6 eggs with a glass of granulated sugar until the volume triples and then stir in flour (180 g) and vanillin.
2. The biscuit is baked at 180 degrees for 35 minutes, allowed to cool and kept in the cold.
3. Beat the egg with the rest of sugar and flour, pour in hot milk, stirring vigorously, and place the mass on the stove.
4. Warm it until thickened, stir in vanilla, butter and remove from heat.
5. After the cream has cooled, the cut cakes are coated with it, having previously soaked them with syrup, sprinkle with cocoa sponge cake on top.

Chocolate sponge cake

For those who love chocolate sponge cake, a very tasty and simple recipe for the treat is outlined below. The cream can be made without condensed milk, replacing it with an additional portion of cream and sweetening them to taste, or even make a classic sour cream with cocoa.

Ingredients:

• flour - 180 g;
• eggs - 4 pcs.;
• yolks - 4 pcs.;
• sugar - 220 g;
• cocoa - 80 g;
• oil - 70 g;
• cream - 0.7 l;
• boiled condensed milk - 200 g;
• chocolate - 250 g;
• coffee impregnation - 150 ml;
• vanillin.

Preparation

1. Eggs, yolks, granulated sugar are combined, placed in a water bath and heated to 43 degrees.
2. Beat the mixture until it triples in volume, stir in flour, vanillin, cocoa (40 g), melted butter.
3. A biscuit is baked from the dough, cooled, kept in the cold and cut.
4. Process with a blender 0.5 l of cream with condensed milk, adding cocoa, and coat the cakes soaked in syrup.
5. Melt the chocolate, mix with the remaining cream and pour the cooled mixture into a biscuit chocolate cake.

Sponge cake with condensed milk

Fans of hearty desserts will love the biscuit cake with boiled condensed milk. The latter can be used both ordinary and boiled - the taste will be different, but in any case, delicate and attractive. It is very tasty to soak the base with coffee syrup.

Ingredients:

• flour and sugar - glass each;
• eggs - 4 pcs.;
• yolks - 2 pcs.;
• condensed milk - 380 g;
• water - 50 ml;
• oil - 400 g;
• impregnation - 150 ml;
• vanillin.

Preparation

1. Beat the whites to the peaks with granulated sugar, add the yolks, sifted flour and mix.
2. A biscuit is baked by placing the dough for 25 minutes at 200 degrees, cooled, kept in the cold and cut.
3. Condensed milk is mixed with two yolks, heated in a water bath until thickened.
4. After cooling, combine the mass with soft butter and vanilla, beat thoroughly and coat the cakes with it, soaking them before this syrup.
5. Cover the sponge cake with cream on top, decorate to taste.

Honey sponge cake

It is very simple and quick to prepare a honey sponge cake with sour cream. Having tried such a dessert once, you will forever refuse to cook. Indeed, the delicacy is not inferior to the original in taste, but it significantly saves time.

Ingredients:

• flour - 480 g;
• eggs - 5 pcs.;
• milk - 350 ml;
• sugar and powder - 200 and 100 g;
• honey - 170 g;
• soda - 1 tsp;
• sour cream - 500 g;
• vanillin.

Preparation

1. Combine honey with baking soda and leave for 10 minutes, stirring.
2. Grind the yolks with sugar, beat the whites and mix them with flour and honey into the dough.
3. Bake a biscuit, cool, cut off the top and cut the layer into three cakes.
4. Punch the top in a blender until crumbs are obtained.
5. Beat up sour cream with powder and vanilla, smear the layers with honey and sprinkle with crumbs.
6. Soak the biscuit honey cake overnight in the refrigerator.

Sponge cake with meringue

Sponge cake with baked in the oven along with the dough turns out to be extraordinary both in taste and appearance. Whipped cream will make the dessert even more tender, and the toasted almond petals will add a light nutty note.

Ingredients:

• flour - 160 g;
• eggs - 4 pcs.;
• sugar - 320 g;
• milk - 3 tbsp. spoons;
• baking powder - 10 g;
• almond petals - 100 g;
• cream - 300 g;
• vanillin.

Preparation

1. Beat soft butter with 120 g of sugar.
2. Add yolks and flour mixture with baking powder.
3. Spread the mass with a spatula or with wet hands on a parchment sheet in a mold (20x30 cm), leveled.
4. Beat the whites with salt to the peaks, adding the rest of the sugar, and deposit the mass with a pastry bag on the dough.
5. Sprinkle the workpiece with raw almonds and bake for half an hour at 175 degrees.
6. Cut the meringue cake into two halves, cool, cool, place whipped cream on one of them, cover with the second part, decorate it with patterns from the remaining creamy mass and sprinkle with fried petals.

Sponge cake with whipped cream

Don't want to bother with the dough for a long time? Having prepared a quick sponge cake according to this recipe, you will enjoy a wonderful dessert and appreciate the elementary and affordable technology for its design.

Ingredients:

• flour - 100 g;
• eggs - 3 pcs.;
• sugar and powder - 180 and 100 g;
• baking powder - 5 g;
• liquid jam - 60 g;
• fat cream - 500 g;
• vanilla.

Preparation

1. Beat the egg mass with sugar until lightening, stir in flour with baking powder and vanilla.
2. The biscuit is baked at 180 degrees for half an hour.
3. Cut the cooled cake in half, coat with jam, whipped cream with powder, decorate to taste.

Sponge cake with poppy seeds, nuts and raisins

Delicious sponge cake can be decorated with dried fruits, nuts and poppy seeds. You will have to tinker with alternately baking the cakes, but the result is worth it - the dessert is not only tasty, but also spectacular in appearance.

As a child, we all loved my mother's cakes so much. There was certainly a recipe that was prepared exclusively on holidays. Now we have matured and in our power to bake any delicacy for all family members.

The variety of culinary masterpieces is so great that it won't be long to get lost in it. To decide on what to actually opt for - think about what you want?

1. To make it tasty , no, not just tasty, but so that a piece of delicacy melts in your mouth.
2. So that you can don't worry too much about calories .
3. To be the ability, when using almost the same ingredients, to receive a new treat each time .
4. To there were no difficulties with preparation so that the dish is not capricious.

The French are gourmet connoisseurs of sweet pastries, and we express our gratitude to them for the fact that the world knows the recipe for such a delicacy as biscuit.

Is that possible! The French are gourmet connoisseurs of sweet pastries, and we express our gratitude to them for the fact that the world knows the recipe for such a delicacy as biscuit. This treat is perfect for all of the above requirements.... You may argue that you have to tinker with his baking, that biscuit can only be prepared by an experienced hostess.

With our tips, you will delight your loved ones, guests and yourself with the culinary skills.

Homemade biscuit recipe (simple): proven options

We offer for your consideration several proven options.

Biscuit "Classic". What do you need to make this dessert?

Ingredients:
1. Six pieces eggs;
2. Wheat flour 150 grams;
3. Granulated sugar 200 grams;
4. Baking powder 10 grams;
5. Vanilla-10 grams;
6. Pinch salt.

Let's get down to the cooking process.

Ingredients for the cake.

We take eggs, break them into a clean container and with the help of available tools beat until foam appears ... Then in the portions indicated in the recipe add salt, granulated sugar and vanilla to the bowl... After repeat the whipping procedure for about three to four minutes ... In a special container mix flour and baking powder... Slowly combine the contents of two bowls by adding the mixture to the eggs.

And again beat for about twenty five minutes... As a result of the performed manipulations, you should get out dough of medium consistency ... If the process of whipping becomes tiring with its monotony, then you can cheer yourself up with the thought that the longer you beat the ingredients, the thicker the biscuit will be..

Next, take a tall form, cover it with special parchment paper and carefully pour the finished dough onto it. Now it's turn put the future biscuit in the oven... The homemade biscuit recipe is so simple that you won't have time to look back how in twenty-five minutes you will have cakes ready for him .

Next, take a tall form, cover it with special parchment paper and carefully pour the finished dough onto it.

The temperature in the oven should not exceed one hundred and eighty degrees.

When you are convinced that the cakes are already browned and look appetizing enough, do not rush. V Turn off the oven, but do not take out the form, let the biscuit stay there for another ten minutes. After the specified time Spread a clean towel on a hard surface and turn the cakes over.

The cakes are now ready to create the most delicious cakes and cakes. Biscuit, besides its other advantages, is also good in that it contributes to the development of imagination. And the secret lies in the cream. The cakes themselves come out dry enough, so they must be soaked in syrup, fruit juice or cream.

You will need two glasses of cow's milk, one glass of sugar, and four chicken yolks.

Since childhood, custard remains a favorite for many connoisseurs of the sweet life.

The yolks are ground with sugar , Meanwhile the milk on the stove is brought to a boil ... And then the fire is reduced, and the yolks are introduced into the milk in small portions while stirring thoroughly. The cream is on the stove until it thickens.

Then it only remains to wait for the resulting mass to cool down in order to apply it to the finished cakes.

Homemade biscuit recipe is so simple and delicious that it is very often used in preparation for children's holidays... Boys and girls like this not fatty and moderately sweet treat. But if you are trying to please older gourmets, then you can refer to the biscuit recipe called "Elizabeth" .

Biscuit "Elizabeth" in its preparation includes the following stages:

The cream is prepared here from the following products: two packs of fresh butter, one can of condensed milk, two yolks, a bag of vanilla. Add to all of the above half a glass of water.

The eggs are mixed with water and condensed milk and gradually heated over low heat. At the same time, the butter is ground with vanilla.

Later combine both masses and beat until an airy consistency... The cream is ready. When it cools down you can apply it to the cakes on both sides, adding chopped nuts . Top of the masterpiece is decorated with grated chocolate, berries or marshmallows.

Another exquisite delicacy is biscuit with cottage cheese. You need to bake the cake, divide it into 2 parts and soak it with syrup.

Then go for the stuffing. Take half a glass of juice. Better if it is grape or apple, and dissolve one packet of gelatin in it... Then mix five hundred grams of cottage cheese with half a glass of sugar, beat everything and add juice with gelatin there. Now you again need the form in which the biscuit cakes were baked.

From above, the masterpiece is decorated with grated chocolate, berries or marshmallows.

Now you have seen how simple the recipe for making a biscuit at home is. Then lay out in turn on each other the cake, then the filling, again the biscuit, the rest of the filling. Place the treat in the cold for three hours .

When the specified time is up, you can start decorating. Give full freedom to your imagination here, you can use everything that you love and everything that is in the refrigerator: fruits, berries, marmalade, chocolate, caramel, ice cream.

The main thing is that the appearance of the dessert is as great as its taste. If you want the cakes to be more saturated, then they can be cut not into 2, but into 3 components. During the cooking process, it happens that the cake does not want to keep its shape, breaks, do not put it in the trash can.

If it is crushed, then such a marriage can be used for decoration. And if you break the cake into several small pieces and soak it with cream then you get a slightly different dish, but also not a bit worse than a biscuit.

To decorate the cake, use everything you love and everything in the refrigerator: fruits, berries, marmalade, chocolate, caramel, ice cream.

Another trick for those with little time left. If the guests come unexpectedly, and there are no conditions for baking the cakes, then you can buy them at the nearest store, and grease with cream and decorate yourself.

To enjoy a simple recipe for making a biscuit at home, check out our recommendations.

1. Both the appearance and taste of the dish depend on high-quality flour., especially for such a finicky biscuit. Flour must be high in gluten , and to enrich it with oxygen, first pass it through a sieve. Let the flour breathe.

2. If you are impatient, then this point is for you. After the biscuit is placed in the oven, it must not be opened. If you look into the baking cabinet in the first fifteen to twenty minutes, the dough will fall and you will have to forget about the splendor.

3. Eggs need attention too. Beat them without being lazy. If you save time on this process, then when baking, the biscuit rises, but as soon as you get it out of the oven, it will immediately fall and turn out to be flat.

4.Sugar should be chosen only white , brown in this case cannot replace it.

5. The proverb says that you cannot spoil porridge with butter, this also applies to biscuit. It is preferable that the oil had a high fat content, then the baked goods will differ in taste and splendor.

The appearance and taste of the dish depend on high-quality flour, especially for such a finicky biscuit.

6. If you decide to pamper your loved ones with a delicacy, then approximately

Biscuits are loved in many countries.

They are delicious, they are not as difficult to prepare as you might think, and you can make many interesting desserts based on them.

And if you still don’t know how or don’t know how to properly prepare a fluffy sponge cake at home, the recipes we have selected over the years will help you cope with this simple task.

Homemade biscuit - general principles of preparation

Sponge cake is a unique pastry that is perfect for preparing all kinds of desserts, cakes, pastries.

The finished biscuit is cut and greased with creams, condensed milk, jam or preserves. Nuts, dried fruits, fruits and berries are spread on biscuit cakes. The finished biscuit product is poured with glaze, sprinkled with powdered sugar, chocolate chips.

Some even prefer to use a biscuit without fillings at all, because a properly prepared biscuit turns out to be so tender, aromatic and airy that even in its original form it turns out to be very appetizing and tasty.

To make a biscuit at home, use the main three ingredients: flour, eggs and sugar, the occurrence of the remaining components depends on the recipe.

The biscuit can be varied: based on kefir or sour cream, from choux pastry or regular, white classic or chocolate. It is also possible to prepare a lean biscuit.

Try, experiment - you will definitely succeed.

1. How to make a fluffy sponge cake at home: a classic recipe

Ingredients:

150 grams of flour;

Six eggs;

200 grams of sugar;

10 grams of baking powder;

10 grams of vanilla sugar;

A pinch of salt.

Cooking method:

1. Beat fresh eggs until frothy.

2. Add salt, vanilla sugar and granulated sugar. Beat the mixture for another 3-5 minutes.

3. Sift flour into another bowl, mix it with baking powder.

4. Add dry mass in small portions to well-beaten eggs with sugar, while beating the dough without stopping. The finished biscuit dough should not be too thick, but not liquid either, its consistency should be medium, viscous.

5. Line a round baking dish with baking paper, pour in the prepared dough.

6. We bake a biscuit at home, heated to 180 gr. oven for twenty-five minutes.

7. After the allotted time for cooking, we turn off the oven, we are not in a hurry to get the product itself - let it stand in a warm oven for another ten minutes.

8. Carefully take out the form, turn the homemade biscuit over onto a dry, clean towel.

2. Homemade sponge cake from semolina

Ingredients:

Four eggs;

150 grams of semolina;

200 grams of sugar;

300 ml of milk;

10 grams of vanillin and baking powder;

75 grams of butter;

A pinch of salt.

Cooking method:

1. Carefully separate the yolks from the whites.

2. Mix yolks with semolina and milk, whites with vanillin and sugar.

3. Beat the first mixture for 3-5 minutes, leave it aside so that the semolina swells a little. Beat the second mixture until a fluffy white foam is formed.

4. Combine both mixtures in a clean bowl, mix gently so that the mass does not lose its splendor.

5. Liberally grease the baking dish with butter, pour in the prepared dough.

6. Bake at 180 gr. twenty minutes until a delicious golden crust forms.

7. Let the biscuit stand in a warm oven for five minutes, then remove it from the mold.

3. How to make a fluffy sponge cake at home from choux pastry

Ingredients:

80 grams of flour;

80 grams of corn starch;

Four eggs;

20 grams of butter;

150 grams of powdered sugar;

Vanillin to taste;

A pinch of salt.

Cooking method:

1. The first step is to separate the yolks from the whites.

2. Beat the whites, adding a pinch of salt, until fluffy and fluffy.

3. Pour icing sugar into the yolks, beat until smooth and a pleasant pale yellow shade.

4. Combine both mixtures, beat the resulting mass in a water bath until it thickens.

5. Now we lower the container with the mass into a large container with cold water, continue beating until the mass is completely cooled.

6. In another container, mix the sifted flour, starch and vanillin.

7. Pour half of the egg mixture into the dry mass, mix thoroughly. Add the second half and mix again.

8. Lubricate the biscuit mold with butter, pour in the dough, bake for thirty minutes in heated to 180 gr. oven.

9. We keep the finished custard base for cakes in a warm oven for 5-10 minutes, only then we take it out and carefully remove it from the mold.

4. Honey biscuit at home

Ingredients:

One and a half glasses of flour;

A glass of sugar;

Four eggs;

Butter for greasing the mold;

Three tablespoons of liquid honey;

A teaspoon of baking soda.

Cooking method:

1. In one bowl, beat the yolks and half a glass of sugar until smooth.

2. In another container, beat the remaining sugar with proteins until stable white peaks are formed.

3. Put honey in a small saucepan, heat it up, add baking soda. We continue, stirring, to heat until the color of the mass turns light brown, and the consistency is uniform.

4. In a large dry bowl, combine the yolk and sugar mixture with honey, half of the protein mixture and sifted flour.

5. Gently add the remaining protein mass into the resulting aromatic mass, mix.

6. Cover the baking dish with parchment paper, grease with oil.

7. Pour in the dough, bake at 180 gr. half an hour.

5. How to cook a fluffy sponge cake at home on kefir

Ingredients:

Three eggs;

Glasses of kefir;

A glass of sugar;

A pinch of salt;

100 grams of butter;

Two glasses of flour;

Half a teaspoon of vanilla sugar and soda;

A few drops of vinegar to quench baking soda.

Cooking method:

1. Mix butter softened at room temperature with sugar and eggs.

2. Add soda slaked with vinegar and sifted flour, vanillin and a little salt.

3. Thoroughly mix the mass, then pour in the kefir.

4. Beat the dough until smooth and medium thick.

5. Pour the dough into a mold lined with parchment paper.

6. We bake a biscuit on kefir for half an hour.

7. Cool in the switched off oven, then carefully remove from the mold.

6. Chocolate sponge cake at home

Ingredients:

Half a glass of flour;

Three quarters of a glass of sugar;

Four eggs;

50 grams of cocoa;

Butter.

Cooking method:

1. In a small dry container, bring the proteins to white stable peaks.

2. In another bowl, mix the sifted flour and cocoa.

3. In the third container, beat the yolks with sugar.

4. Gently mix the yolks with the whites, so that the mass does not lose its splendor.

5. Gradually introduce flour with cocoa into the egg mixture, stirring the mass with light movements from bottom to top.

6. Pour the dough into a greased form.

7. We bake for thirty minutes.

7. How to cook a fluffy sponge cake at home with sour cream

Ingredients:

A glass of sugar;

A glass of sour cream;

Two glasses of flour;

Six eggs;

Vegetable oil;

A tablespoon of lemon juice.

Cooking method:

1. Pour granulated sugar into a container with yolks, beat until all the sugar grains are completely dissolved.

2. Add sour cream, mix thoroughly.

3. Pour lemon juice into whites, beat until firm foam.

4. Combine sour cream with proteins, add sifted flour.

5. Beat the dough with a mixer at low speed or with a whisk.

6. Lubricate the mold with oil, pour in the prepared dough.

7. Bake for 25 minutes, the first 15 minutes in heated to 180 gr. oven, the next 10 minutes at 160 degrees.

8. Lean sponge cake at home without eggs and milk

Ingredients:

A glass of granulated sugar;

A glass of highly carbonated mineral water;

Two glasses of flour;

80 ml of vegetable oil;

Apple cider vinegar, soda;

A third of a glass of semolina.

Vanillin and cinnamon to taste.

Cooking method:

1. Sift flour into a deep bowl, add cinnamon and vanillin.

2. In another container, mix vegetable oil with sugar, vinegar and mineral water. Beat the mass well so that the sugar is almost completely dissolved in the mass.

3. Mix the flour mass with the oily mixture, beat for five minutes to make the biscuit especially fluffy.

4. Pour the ready-made lean dough into a mold sprinkled with semolina, bake for twenty minutes.

How to make a fluffy sponge cake at home: tips and little tricks

To make the biscuit lush, you need premium flour with a high gluten content.

When baking a biscuit, in no case open the oven door, otherwise the dough will fall off and the finished product will not turn out fluffy.

If the eggs are not beaten for a sufficient amount of time (8-10 minutes), the biscuit will rise during baking, but after it cools down, it will fall off.

Do not use brown sugar to make the biscuit, just plain sugar or powdered sugar will do.

All the ingredients that make up the biscuit must have the same temperature, so you should take out the food from the refrigerator at least an hour before cooking.

Do not use more sugar than necessary, the excess of this product can make the dough heavier and the biscuit will not turn out fluffy and fluffy.

If you decide to bake a chocolate biscuit based on recipes for a regular biscuit, reduce the amount of flour by the amount of cocoa powder you put in.

Be sure to bake the biscuit in a preheated oven, otherwise it won't rise.