The most magnificent sponge cake. How to make biscuit dough recipe

Biscuit is the basic element in confectionery business- it is used as an independent dish and as an element of cakes, desserts.

A characteristic feature of a biscuit is an airy, porous structure that lends itself perfectly to impregnation and keeps its shape. How to bake fluffy biscuit, we will consider in this article.

Basics

By default, a biscuit consists of three products:

• flour;
• Sahara.

But, depending on the recipe or the preferences of the cook, the composition can be supplemented with flavors, oils, replace part of the flour with cocoa or nuts, and so on.

Despite the apparent simplicity, many housewives do not get a biscuit - it either does not rise or falls off after baking, resembling plasticine in consistency. We will study each ingredient separately in order to get a magnificent biscuit at the end, the recipe of which will not be difficult even for a beginner.

Eggs

This product provides airiness to your dish, so you should not neglect it.

So, in order for the biscuit to succeed, the eggs must be:

• pre-cool;
• beat in a completely fat-free bowl, avoiding drops of water;
• hold the whisks at an angle - this way the mass will be enriched with air faster and better.

Flour

Works as a stabilizer, fixing and maintaining the shape of the biscuit so that it does not turn into a pancake after baking.

But consider the following:

• Choose refined flours that are low in gluten. Luckily, our standard meal premium does its job very well.
• Before adding flour to eggs, sift it 2-3 times. This measure will further enrich the mass with oxygen, so that at the end you will get a magnificent biscuit, while the recipe is secondary.
• Be careful how you store flour. It should not be wet, as this will "kill" the biscuit. If in doubt, slightly dry the flour in the oven at 50 ° C and cool completely before using.

Sugar

In addition to the fact that this product gives the product the necessary sweetness, it also serves to stabilize the eggs - it is impossible to beat them into a strong foam without sugar. The main requirement for it is dryness. Wet sugar will ruin the whole dish.

elementary

Even novice cooks will be able to bake a fluffy biscuit for a cake or just a cake according to the recipe below.

Ingredients:

• chicken eggs - 4 pcs.;
• fine sugar - 120 grams;
• flour - 120 grams;
• flavoring to taste;
• salt - 1 pinch.

Preheat the oven to 180°C.

Separate the whites from the yolks. In a large bowl, beat egg whites with salt until fluffy, glossy foam. Continue beating, gradually adding sugar, until the latter is completely dissolved and the protein mass is strong and shiny. The required protein condition can be determined by slightly tilting the bowl - the proteins will remain motionless, not making attempts to "escape".

Continue beating while adding the egg yolks one at a time. You should get a thick sugar-egg mass with a slight yellowness. At this stage, you can already add flavoring. Moreover, the latter should not be on a fat basis, since a simple biscuit can lose some of its lightness from this.

Sift the flour into a bowl, mix gently by hand with a spoon or spatula, working from top to bottom, not in a circle. This method will allow you to keep all the air in the dough, obtained during whipping.

Put the resulting dough into a mold and bake until a test on a dry toothpick. Also, the readiness of the product can be determined by easily pressing the middle of the biscuit with your fingertips - it should spring easily.

Cool the product completely, wrap in cling film and let it "ripen" in the refrigerator or cupboard for 6-8 hours. This is necessary so that the moisture is evenly distributed over the cake, and it becomes soft, with a uniform, finely porous crumb.

Some secrets

In order for the biscuit to be a success, you should adhere to the following tips:

• Do not grease the sides of the mold in which you plan to bake the biscuit. If they are slippery, then it will be difficult for the dough to cling to them in the process of growth, because of which it will not rise evenly, but with a hillock.
• Bake the biscuit on baking paper, this will facilitate the process of removing it from the mold - for success it will be enough to run a thin knife along the sides.
• One of the main problems in baking is falling off. finished product. In most cases, the initially fluffy biscuit (the recipe is successful and proven) forms a recess in the middle when cooled. To avoid this, cool it upside down directly in the mold on a wire rack.

Types of biscuits

In practice, there are a lot of biscuits, different in composition and method of creation:

• "Angelic Biscuit". It does not include egg yolks, it is baked on the whites alone. At the exit, you get a delicate, airy cake, similar to foam. However, some find it too dry, so it is recommended to serve it as an independent dessert along with low-fat cream and berries.
• Biscuit "La Gioconda". Delicate, tasty and plastic. The classic recipe is complemented by almond flour and butter. Of course, a fluffy biscuit for a cake will not work due to the abundance of fat in both nuts and butter, but it is ideal for a thin layer or roll.
• Chocolate sponge cake without flour, which is replaced by dark chocolate and cocoa. According to its characteristics, it is similar to the Gioconda biscuit.

Areas of use

The basic cake recipe can be used to suit your needs and desires. For example, you can:

• Replace 1/3 of the flour with ground nuts or cocoa. Thanks to this, you will get a nutty or chocolate biscuit respectively.
• Add 1/2 teaspoon of ground cinnamon to the dough and pour over 1 kg of peeled and finely chopped apples (preferably sour ones). That's it, traditional Apple pie Charlotte is ready.
• During the baking process, blueberries (1 large handful) and grated lemon / lime zest (1 teaspoon) can be added to the magnificent biscuit, the recipe of which we gave above, which will allow you to get a berry pie.
• Sponge dough is deposited in the form of small oblong cookies "Ladies' fingers", sprinkled with powdered sugar to obtain a crispy crust and bake. It turns out home version"savoyardi", without which not a single dessert "Tiramisu" can do.

Someone, and the French are certainly well versed in sweet pastries. Here are the biscuit recipes at home, they turn out to be very tasty. Many housewives are afraid to bake biscuits, because they do not always turn out to be successful the first time. But don't worry - with our tips, you will definitely bake a wonderful biscuit.

classic biscuit

Ingredients:

• Eggs - 6 pieces.
• Wheat flour - 150 g.
• Sugar - 200 g.
• Baking powder - 10 g.
• Vanilla sugar - 10 g.
• Salt - 1 pinch.

Cooking:

1. Whisk eggs until foamy.
2. Pour salt, sugar and vanilla in portions, then beat for another 3-4 minutes.
3. Separately mix flour and baking powder. Add to eggs in batches, whisking constantly. Continue beating for another 20-30 minutes. As a result, you should get a dough of medium density. The longer you beat the dough, the more magnificent you will get a finished biscuit.
4. Line a round shape with parchment paper and pour the batter into it.
5. Bake for 25 minutes at 180 degrees.
6. After that, let the biscuit stand in the oven for another 10 minutes, then turn over on a towel.
7. Cut the biscuit into layers and use them to make cakes or pastries.

Semolina biscuit

Ingredients:

• Semolina - 150 g.
• Chicken eggs - 4 pieces.
• Sugar - 200 g.
• Salt - 1 pinch.
• Butter - 70 g.
• Vanillin - 10 g.
• Baking powder - 10 g.
• Milk - 300 ml.

Cooking:

1. Separate the yolks from the whites.
2. Add vanillin, sugar to the proteins and beat everything until a white fluffy mass is obtained.
3. Whisk the yolks with semolina.
4. Combine all ingredients and mix. Do this carefully so that the mass retains splendor.
5. Lubricate the baking dish with butter and pour the dough.
6. Bake in an oven preheated to 180 degrees for about 20 minutes - until a golden crust appears.
7. Pour hot milk over the biscuit and bake for another 10 minutes.
8. Let the biscuit stand for 5 minutes in the switched off oven, and then take it out.

Custard biscuit

Ingredients:

• Corn starch - 60 g.
• Wheat flour - 60 g.
• Eggs - 4 pieces.
• Salt - 1 pinch.
• Powdered sugar - 150 g.
• Vanilla - 2 g.
• Butter - 20 g.

Cooking:

1. Separate whites from yolks.
2. Add powdered sugar to the yolks and beat.
3. Add salt to egg whites and beat until fluffy.
4. Combine the whites with the yolks and beat in a water bath until the mixture begins to thicken.
5. Dip the container with the eggs in cold water and keep whisking until the mixture cools down.
6. Sift starch and flour, combine with vanilla.
7. Pour half of the eggs, mix, pour the second half and mix again.
8. Lubricate the baking dish with butter, pour the dough.
9. Bake the cake for 30 minutes at 180 degrees.
10. Let the biscuit stand in the switched off oven for 5 minutes, and then take it out and cut into cakes.

Simple sponge cake with sour cream

Ingredients:

• Biscuit - 2 cakes.
• Fatty sour cream - 350 g.
• Sugar - 200 g.
• Strawberries - 200 g.

Cooking:

1. Beat sour cream with sugar until fluffy.
2. Cut strawberries in half.
3. Grease the cake with cream, lay out the strawberries. Top with a second cake, brush with the rest of the cream and leave to soak in the refrigerator for 2-3 hours.

Biscuit with currant mousse

Ingredients:

• Biscuit - 2 cakes.
• Currant jam - 200 g.
• Sugar - 100 g.
• Curd cheese - 150 g.
• Gelatin - 2 tbsp.
• Fatty cream - 250 ml.
• Water - 50 ml.

Cooking:

1. Soak gelatin in water.
2. Currant rub through a sieve and mix with sugar.
3. Whip cream until fluffy.
4. Combine cream, cheese, currants, beat everything with a whisk.
5. Introduce gelatin in a thin stream, beat again and send the mousse to the refrigerator to harden.
6. When the mousse hardens, smear the cakes with it. From above you can decorate the cake with berries and fruits.

You can cook cakes and pastries with different creams, fruits and berries. The main component - biscuit cakes - you already have. And then begins full scope for imagination.

• For the preparation of biscuits, use only the highest grade flour, with high content gluten. Sift the flour several times so that it is saturated with air and the dough is more magnificent. The French generally believe that the taste and appearance of the finished biscuit depend primarily on the quality of the flour.
• Do not open the oven door for the first 20 minutes of baking, otherwise it will “fall” and not be fluffy.
• Be sure to beat the eggs for the biscuit for at least 10 minutes. Otherwise, the biscuit will rise during baking, but after you take it out of the oven, it will settle quickly.
• To make a biscuit, use only white sugar, brown will not work.
• The fatter the butter, the tastier and more magnificent your sweet pastries will turn out.
• Remove all necessary ingredients from the refrigerator about an hour before cooking - they should be at room temperature.
• If you want to make a chocolate biscuit, then keep in mind that when adding a certain amount of cocoa powder, the amount of flour should be reduced accordingly.
• Before putting your biscuit in the oven, be sure to warm it up well.

Biscuit requires some skill, so don't be upset if something doesn't work out the first time. Follow our recommendations, and your biscuit will definitely be magnificent and tasty.

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 cook delicious biscuit cake at home - follow the recommendations of step-by-step recipes with photos and watch the video.

How to make sponge cake dough

Only three products are needed for cooking biscuit cake: sugar, eggs, flour. And then you can try different ways how to make the base so that the finished biscuit is lush. 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 process cooking:

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 average 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. Mix, pour again last part flour, 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. Important point: do not open the oven all this time!
5. Readiness check 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 gentle version of the cream, which classic recipe prepared with milk. The second mandatory ingredient is eggs, while there are variations 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

cooking yourself plain cream for a biscuit will take a couple of minutes. This type of cream is so simple and light that it has become universal for different categories 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 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. Do it right, quickly and without special trouble help step by step recipes. So that the finished delicacy is not only attractive in taste, but its own appearance made me want to try again, photos are attached along with recommendations. By following all the steps step by step, you will be able to learn how to bake a biscuit cake, worthy of the title 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. holiday 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. AT enamelware pour 100 g of sugar, minced berries, 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, and 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 squirrels ( 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. Spread the cooled cakes with protein cream, spread the banana sliced ​​​​in 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 is not a hassle 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 have never had such a tall biscuit!

Even when I baked a biscuit according to the classic recipe, where it is necessary to carefully separate the whites from the yolks, beat to the point of insanity ... this is not required here, which is very convenient, and the result exceeds the wildest aspirations!

In fact, the dough for this simple biscuit is prepared exactly the same way as for apple charlotte. Only the ingredients need twice as much.

And it turns out a tall, magnificent cake, from which you can build a huge cake for the whole family!

Another recipe for a very tasty, tender, fluffy biscuit appeared on the site - on starch, if you are interested, you can try both for comparison :)

Ingredients:

For a 24 cm form:

• 6 eggs;
• 1 cup of sugar;
• 1 glass of flour;
• 1 teaspoon baking soda (or 1.5 tsp baking powder);
• 1 tablespoon 9% vinegar or lemon juice.

Now the recipe is in video format! 😀

How to bake:

We break the eggs into a high bowl (it is not necessary to separate the yolks, as I already noted), pour a glass of sugar and beat with a mixer until a lush, light, thick mass is formed. It will take 1.5 - 2 minutes. Important! You need to beat, starting at the lowest speed of the mixer, gradually increasing it to the maximum: 1-2-3-4-5 ... (my mixer has 5 speeds, each half a minute or a little more). Look at the consistency of the foam, it should become thick, light, when traces of the mixer beaters begin to remain, that's enough :)

Here's how to beat the eggs for the biscuit dough:

Pour a spoonful of soda on top, extinguish it with vinegar and mix. Attention - update! I read an article where it says that soda should be mixed with dry foods (flour), and acid to extinguish it (vinegar, lemon juice) - with liquid ingredients. And extinguishing it in a spoon or on the surface of the dough is impractical, since all the carbon dioxide that creates bubbles goes into the air, and not into the dough. And since there are no liquid ingredients in this biscuit, except for eggs, I switched to baking powder in this recipe :) I mix it with flour and sift it all together into the dough.

Then gradually add a glass of sifted flour, carefully, but carefully mix with a spoon.

For clarity, here is a gif-image of how to properly mix the biscuit dough:

It is best to bake a biscuit in a detachable form, the bottom of which is covered with confectionery parchment or tracing paper, greased sunflower oil. It is most convenient to lay the paper on the bottom of the form, put on and fasten the sides, and then cut off the excess paper along the edge. Lightly grease the inner sides of the form too. vegetable oil so that the biscuit does not stick. But it is not necessary to lubricate too generously: the greasy walls of the mold can prevent the cake from rising.

Better yet, grease the mold with a thin layer of soft butter and sprinkle with flour. Fat will not allow the biscuit to stick, and the thinnest layer of flour will allow the biscuit dough to rise well, increasing the adhesion of the dough to the mold surface due to its texture.

Pour the dough into the mold. This is how a properly prepared biscuit dough pours: it spreads with a wide ribbon.

We put in the oven. The original recipe says to put it in a cold one, but I always put such a dough in an already well-heated oven. It seems to me that otherwise the cake will not fit. And I don't want to take risks and try something.

So, put the form in an oven preheated to 180C and bake at the same temperature until cooked.
And since the cake is high, it will take about 45-60 minutes. From time to time, you can slightly open the door and quietly look into the oven. If the cake is browning around the edges, and the middle is liquid - slightly reduce the heat so that the middle is baked. Just don’t turn it down sharply, otherwise the biscuit will “sit down”. If the cake looks ready, test it in the center with a wooden stick. Is there any dough left on it? Excellent - the biscuit is ready!

We take out the form from the oven, give the cake for 10 minutes to cool, then, carefully cutting the edges with a knife, open the form. We turn the cake over onto the lid of a large saucepan, quickly remove the paper from the bottom and turn it back onto the dish.

Chic tall biscuit is ready! When it has completely cooled down, ideally the next day, you can cut it with a sharp wide knife for 2-3 cakes, choose a cream and build a big delicious cake!

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. Adding slaked to the base baking soda and sifted white flour, get a sparse homogeneous dough.

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 are slowly heated in a water bath, and then sifted white flour is added 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. To prevent the dough from sticking 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.