Biscuits are the basis for cakes. By adding impregnation, cream and finishing semi-finished products to them, you can get a rich holiday cake for any holiday or celebration. As a cream, condensed milk with butter, custard with chocolate or mousse with nuts are suitable.
Making a biscuit cake with a layer takes a lot of free time, but the result of efforts is worth it! For example, you can bake a complex biscuit cake mix and layer it with some interesting syrup and grease with custard. Or you can just cook any “wet” biscuit and coat it with a mixture of honey and warm water and layered everything with boiled condensed milk whipped with butter. Choose the most convenient and delicious cake recipe for yourself and enjoy your creation!
Cream sponge cake - general principles of preparation
For a biscuit, it is preferable to use fresh eggs and hold them for some time at room temperature before cooking. For a regular biscuit, the yolks can be whipped together with the proteins. It is advisable to do this with a mixer and for 7-11 minutes. Then you can carefully introduce sugar to them. All this mass must continue to be whisked for at least 6 minutes.
Flour must be taken perfect, premium. It should be sieved along with the other dry ingredients included in the recipe. It introduces the dry ingredients carefully, in small portions, mixing the dough with a silicone or wooden spatula from the bottom up.
It is better to take a mold for a sponge cake round. The bottom should be covered with baking paper, and God should be greased with butter and sprinkled with a small amount of sifted flour. It is advisable to preheat the oven before cooking.
For the cake, you can cook as one large and high wet biscuit, which can then be cut into several parts, or two or three small crusts separately.
Cream for biscuit can be prepared any to your taste. Oil and protein creams keep their shape well. You can also make light cream creams, cream, custard and custard.
Almond Cream Sponge Cake
Required Products:
• three or four chicken eggs;
• 190 g sugar;
• 210 g of wheat flour;
• a couple of art. l potato starch;
• vanilla.
for cream:
• 180 g of milk;
• 2.5 tbsp. l Sahara;
• 20 g of almonds;
• a quarter of a pack of soft butter;
• five g flour.
Cooking Method:
1. Wash and separate the eggs from the shell. Pour into a whipping bowl.
2. Beat the eggs first at low speed, then at high speed.
3. When the mass rises, add sugar and continue whisking until a lush creamy mass without sugar grains.
4. Starch mix with flour and sift.
5. Stir in the flour and vanilla into the eggs. Mix gently from top to bottom.
6. Lubricate the mold with plenty of oil and lay out the dough.
7. Bake at 180-200 ° C for half an hour.
8. Now allow the cake to cool at room temperature for 4-5 hours.
9. Now take care of the cream. Pour boiling water over almonds and hold for several minutes. Drain the water, and peel the nuts from the skin. Then dry them in a dry hot pan. Grind into crumbs.
10. Combine milk, flour, sugar and almonds in a small saucepan. Cook on moderate heat until a thick mass is formed. Be sure to stir at this time.
11. Remove the cream from the stove and add soft butter. Stir until the cream has cooled.
12. Cut the cooked biscuit into two cake layers (if desired, you can soak it with sugar syrup with the addition of fruit juice) and grease each cake on all sides with cream.
13. If desired, trim the cake with cream using a large knife and decorate with flowers and petals using nozzles.
Almond sponge cake with butter cream
Required Products:
• 160 g of flour;
• 10 g of almonds;
• 150 g of powdered sugar;
• four and a half eggs;
• two tablespoons of sunflower oil.
for cream:
• a pack of soft butter;
• 250 g of condensed milk;
• gram of vanilla sugar.
Cooking Method:
1. Scald almonds with boiling water and leave for a few minutes. Remove the peel and dry the nuts on a linen napkin. Then chop them finely, almost crumbs.
2. Sift the wheat flour through a sieve and add to the nuts.
3. Divide the eggs into squirrels and yolks in different bowls.
4. Beat the whites until lush foam (if not whipped, add a pinch of salt).
5. Add the yolks and flour to the proteins. Shuffle.
6. Lubricate the round baking dish with sunflower oil and put the dough there.
7. Place the dough in the oven at a temperature of 180-200 ° C for half an hour. Sponge cake will turn out about 500 g.
8. Set the baked sponge cake to cool naturally for several hours.
9. For cream, boil condensed milk and cool to room temperature.
10. Add butter and vanilla sugar.
11. Beat the cream with a mixer.
12. Cut the cake into shortcakes and brush with the cooked cream.
13. Garnish with coconut.
Sponge cake with protein cream and chocolate
Required Products:
• five tbsp. l wheat flour;
• 90 g of powdered sugar;
• 85 g of ground crackers;
• five eggs;
• four tbsp. l cocoa.
for glaze:
• 85 g of soft butter;
• 80 g of dark chocolate;
• two eggs.
Cooking Method:
1. Separate the eggs from the shell and separate the squirrels and yolks in different bowls.
2. Beat the egg whites in a thick foam and refrigerate for 10 minutes.
3. Mix the yolks with sugar until light. Pour in breadcrumbs and flour, mix.
4. Add cocoa and squirrels to the yolks. Mix gently and place in a baking dish.
5. Keep in the oven at 180-200 ° C until ready. The cake will rise and be rosy.
6. Separate the egg whites and yolks.
7. Beat the yolks a little, whisk the whites in the foam.
8. Break the chocolate into pieces and heat in a water bath. Add butter and mix until chocolate is completely dissolved. Remove from heating the stove and cool slightly.
9. Alternately introduce the yolks and squirrels, gently, stirring. Cool.
10. Cut the sponge cake horizontally into cakes and brush with a thin layer of glaze. Combine the cakes and brush the remaining glaze on the surfaces and sides of the cake.
Cream biscuit
Required Products:
• 140 g of wheat flour;
• 140 g of powdered sugar;
• five eggs.
for cream:
• 120 g butter;
• 120 g of powdered sugar;
• one large chicken egg;
• 4 ml of white table wine.
Cooking Method:
1. Separate egg whites and yolks, arrange them in two bowls.
2. Beat whites with sugar in a froth, gradually add flour and yolks. Shuffle.
3. Lubricate the mold with sunflower or any other oil and lay out the dough.
4. Bake at 180-200 ° C for 20-30 minutes.
5. Leave the baked biscuit to cool for several hours.
6. Pound the eggs with sugar, beat and set on slow heating of the stove. Brew the cream, constantly stirring with a whisk.
7. Remove from the stove and add oil and wine in several portions.
8. Whip the cream for 15 minutes, first at low revolutions of rotation of the whisk, then at fast. Chill.
9. Cut the biscuit into two layers and spread with cream, put them together. Coat on all sides with a thin layer of cream. Decorate as desired.
Strawberry Cream Sponge Cake
Required Products:
• 140 g of wheat flour;
• 125 g of powdered sugar;
• six chicken eggs.
for cream:
• half a pack of soft butter;
• 2.5 tbsp. l powdered sugar or sand;
• 120 g of strawberries.
Cooking Method:
1. Sift the flour.
2. Separate the eggs from the shell and pour into a bowl to beat. Add sugar and whisk until thick.
3. Add the flour to the eggs in small portions and mix quickly.
4. Bake until cooked.
5. Sort strawberries, fill with cold water, rinse. Clean and rinse again a little. Then remove the berries from the water and put on a towel to dry.
6. Whip the soft butter a little.
7. Strawberries mix with powdered sugar and rub through a sieve.
8. Gradually add the mashed berry into the oil and beat until a lush pink mass is obtained.
9. Cut the settled biscuit into cakes and coat with cream on all sides.
10. Garnish with strawberry slices.
Sour cream sponge cake
Required Products:
• six chicken eggs;
• 410 g of sugar;
• 410 g of wheat flour;
• five tbsp. l potato starch;
• optional vanilla sugar.
for cream:
• 480 g sour cream;
• 210 g of sugar or powder;
• two spoons of cocoa;
• vanillin.
Cooking Method:
1. Beat the eggs until a thick foam and gradually add sugar. Beat until smooth and fluffy.
2. Now add the mixed flour and starch into the eggs in several stages. Mix gently.
3. Bake a biscuit for half an hour, then remove the finished cake from the mold and cool at room temperature.
4. Mix chilled sour cream with sugar and vanilla. Beat in foam.
5. Add cocoa and mix.
6. Keep the cream in the refrigerator for a quarter of an hour.
7. Divide the biscuit into equal parts, and grease each part with cream.
8. Garnish with grated chocolate.
Cream sponge cake - tricks and tips
• The biscuit will turn out soft and airy if sifted flour two or three times.
• If cocoa is added to the biscuit, the amount of flour should be reduced by an equal volume of this product.
• If the bottom of the biscuit burns during baking, then a container of water should be installed under it.
• Do not open the oven while cooking, otherwise the biscuit may again decrease in size.
• Check the readiness of the biscuit only after half an hour with a toothpick.
• Only remove the biscuit from the mold when it has cooled down.
• To make the cream easier to apply to the biscuit, it must be prepared in advance and kept in the refrigerator for some time.
• You can make inscriptions and decorations for the cake from cream.
