How to make a biscuit cake. Technology of preparation of biscuit cake with protein cream

Second courses Many people prefer to eat the second dish for dinner, but children like to eat it instead of soup in order to quickly get to dessert or their favorite pastries. On the site Tasty food you will find many a variety of recipes second courses from simple steam cutlets to an exquisite rabbit in white wine. Fry fish deliciously, bake vegetables, cook a variety of vegetables and meat casseroles and beloved mashed potatoes our recipes with step by step photos will help for a side dish. Even beginners will cope with the preparation of any second course, be it French meat or turkey with vegetables, chicken schnitzels or pink salmon in sour cream, if they cook according to our recipes with step by step photos. The delicious food site will help you prepare the most delicious dinner for your loved ones. Choose a recipe and cook for health!

• Dumplings, dumplings Ah, dumplings, and dumplings with cottage cheese and potatoes and mushrooms with cherries and blueberries. - for every taste! In your kitchen, you are free to cook whatever your heart desires! The main thing correct dough for dumplings and dumplings to make, and we have such a recipe! Cook and delight your loved ones with the most delicious dumplings and dumplings!

desserts Desserts - favorite heading culinary recipes for the whole family. After all, here is what children and adults adore - sweet and tender homemade ice cream, mousse, marmalade, casseroles and delicious sweets for tea. All recipes are simple and affordable. Step by step photos will help you prepare any dessert even for a novice cook without any problems! Choose a recipe and cook for health!

Canning Homemade preparations for the winter are always tastier than store ones! And most importantly, you know exactly what vegetables and fruits they are made of and never add harmful or hazardous substances in winter canned food! In our family, they have always preserved for the winter: As a child, I remember my mother always cooked delicious and aromatic jam from berries: strawberries, wild strawberries, blueberries. We prefer to make jelly and compotes from currants, but gooseberries and apples make excellent homemade wine! The softest comes out of apples homemade marmalade- unusually bright and tasty! Homemade juices - no preservatives - 100% natural and healthy. How can you refuse such a yummy? Be sure to make winter twists according to our recipes - useful and affordable for every family!

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Biscuit cakes

Biscuit cake with butter cream(sliced)

Sponge cake 1998, blotting syrup 756, creamy cream 1633, fruit filling IZ. Output 100 pcs. to 45 g.

Creams "Charlotte", "Glasse" are also used.

When applied to a biscuit, the cream should not mix with the crumbs. Therefore, first, a thin layer of cream is applied and smoothed (primed) with a knife so that the crumbs stick to the biscuit. Then apply a second layer of cream and a pattern in the form of straight or wavy lines with a pastry comb. This is done so that the cake looks more elegant and the pattern on the surface stands out more prominently.

Cut the layer into cakes with a thin hot knife (dip in hot water and shake off).For the cake "Strip" use the main biscuit (with heating), bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the capsule and left for 8-10 hours to strengthen the structure. Then the paper is removed from the layer, the burnt places are cleaned and cut horizontally into two layers of the same thickness. The lower layer is soaked with syrup, but a little, since it is the base of the cake. Then this layer is lubricated with cream. A second layer is placed on it, crust down, and soaked more abundantly with a flat brush or a special watering can. A layer of cream is applied to the surface.... Each cake is decorated with cream and fruit filling. The cake can be prepared in different shapes: square, diamond-shaped, triangular.

For the Sandwich cakes, the main sponge cake is baked in a semi-cylindrical shape lined with paper. After holding for 8-10 hours, the biscuit is freed from the paper, cleaned and placed on the sheet with the flat side. The biscuit is cut across into slices, placed flat side on a sheet and soaked with syrup. On top of the toothed tube, the cream is "deposited" with a dense snake, and decorated with fruit filling in the form of dots on top.

For the "Rigoletto" cake, the biscuit is cut horizontally into two layers and placed side by side. Both layers are impregnated with syrup and glued together with cream. A thin layer of cream is applied to the entire oval surface of the biscuit. Sprinkle biscuit crumbs on the bottom of the sides. Then cut across with a hot knife, the surface of each cake is decorated with cream and fruit filling.

Cake "Biscuit" fruit-jelly

Sponge cake 1895, fruit filling 1804, fruit 713, jelly 551, blotting syrup 437. Yield 100 pcs. to 54 g.

The main biscuit is baked in capsules. Bisque-vit is prepared in the same way as described above.

The layer is cut horizontally into two equal parts, the lower one is slightly soaked with syrup and smeared with a layer of fruit filling. The second layer is put crust down, soaked and greased with fruit filling. With the blunt side of the knife, the layer is drawn on the cakes, decorated with fresh or canned fruits, candied fruits and poured with uncured jelly at a temperature of 60 * C at first a little, so as not to spoil the drawing, and then pour out all the jelly.

When the jelly hardens, the layer is cut into cakes along the previously outlined contours with a hot knife.

Biscuit cake with protein cream

Sponge cake 2323, fruit filling 1056, blotting syrup 888,

protein cream 499, powdered sugar 34. Yield 100 pcs. to 48 g.

The main biscuit is baked in capsules. After baking and holding for 8-10 hours, it is cut horizontally into two plates. The lower layer is slightly soaked with syrup, smeared with a layer of fruit filling. A second layer is placed on top with a thorn crust, soaked more abundantly and smeared with a thin layer of fruit filling. Then a layer is applied on top protein cream but.

The layer is cut with a hot knife into cakes. Each cake is decorated with protein cream, and then the surface is sprinkled with powdered sugar.

Biscuit cake glazed with lipstick and protein cream

Sponge cake 1415, protein cream 1157, lipstick 801, cream "Charlotte" 641, fruit filling 486. Yield 100 pcs. to 45 g.

The biscuit is baked in capsules, after cooling, it is cut horizontally into two layers. The layers, without turning, are glued with a fruit filling, glazed on top with lipstick. After hardening, cut with a hot knife into cakes. Each cake is decorated with protein cream, "Charlotte" or "Charlotte chocolate".

Biscuit cake, glazed, cream (bouchet) Round biscuit 1470, creamy 1080 1080, fondant 900, blotting syrup 730, cocoa powder in fondant 23.

Output 100 pcs. to 42 g.

For this cake, a biscuit is prepared in a cold way (bush). Ready dough put in a pastry bag with a smooth tube with a diameter of IX mm and deposit round or oval blanks on sheets lined with paper. Round cakes should have a diameter of 45 mm, and oval cakes should be 50-70 mm in diameter.

Bake at a temperature of 200 * C for about 20 minutes, cool after baking. The cooled blanks are glued in pairs (bottoms) with cream and placed in the refrigerator until the cream is completely cooled. This is done so that the blanks better adhere to each other and do not lag behind when glazing products.

After cooling, the upper blank is moistened with syrup and glazed with chocolate fondant. When the nomad hardens, they decorate the cake with cream. The cake can be prepared with creamy chocolate, "Charlotte", "Glace".

Fruit cake "Biscuit" (bush)

Round biscuit 1738, blotting syrup 662, fried biscuit crumbs 180, fruit filling 2040, fruit 158, powdered sugar 22. Yield 100 pcs. to 48 g.

For this cake, a biscuit is prepared in a cold way (bush). Round blanks are baked, cooled, glued in pairs with fruit filling. The upper workpiece is soaked in syrup, covered with fruit filling. The sides are sprinkled with biscuit crumbs and rolled in powdered sugar. The surface is decorated with fruits and candied fruits.

Biscuit cake with protein cream, glazed with lipstick (bouchet) Biscuit 1235, fruit filling 958, protein cream 2225, creamy 950, lipstick 950, fruits and candied fruits 195.

Output 100 pcs. to 65 g.

For this cake, a biscuit is prepared in a cold way (bush). Prepare the baked semi-finished product as described above. But only round-shaped workpieces are deposited.

After baking and cooling, the workpieces are deposited on the base fruit filling from a pastry bag with a smooth barrel tube with a diameter of 12-15 mm, and then in the same way - white cream, but in the form of a spiral on a cone. After that, the cake is pod-dried for 25-30 minutes until a thin crust forms on the surface of the protein cream. Then the cake is dipped in a razofsty liquid lipstick and applied to the protein cream with a thin layer. When the lipstick hardens, the narrow end of the cake is trimmed with butter cream, fruits, candied fruits.

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A small cake weighs 39 g.

Fruit cake "Boucher"

Sponge cake 1761, blotting syrup 1057, lipstick 217, lipstick with cocoa powder 840, confiture 1125.

Output 100 pcs. to 50 g.

Prepare a cake from a biscuit prepared in a cold way. It is laid out in a pastry bag and round-shaped preparations are deposited on sheets lined with paper. Bake at a temperature of 200 * C for 20 minutes. After cooling, the bottoms of the blanks are soaked with syrup and glued together with a kon-fit, the surface of one blank is glazed with lipstick with ka-kao, and on top with white lipstick, decorations are made in the form of a untwisted spiral.

Boucher cake glazed with chocolate fondant

Sponge cake (bouchet) 1200, cream of cream 1750, chocolate lipstick 850, lipstick 200. Yield 100 pcs. to 40 g.

The cake is prepared in the same way as fruit "Boucher". But round-shaped blanks are not moistened in pairs with cream of cream. The surface is glazed with chocolate lipstick, and a spiral pattern is applied with white lipstick.

Nocturne cake

Sponge cake 1870, creamy chocolate 680, chocolate fondant 1100. For finishing chocolate 160.

Output 100 pcs. to 38 g.

Prepare a basic biscuit with the addition of cocoa powder and butter. Bake, cool, cut horizontally into three layers, which are glued together with creamy chocolate cream. On the surface, they climb with chocolate lipstick. After the lipstick hardens, the layer is cut into cakes, decorated with chocolate and colored lipstick.

Pastry "Shtafetka"

Biscuit 2615, coffee cream 1515, chocolate icing 693, roasted nuts 177. For cream: butter 913, powdered sugar 457, roasted coffee 36, liqueur 46, roasted nuts 137 (some of the nuts are left for decoration). Output 100 pcs. to 50 g.

The biscuit is prepared in the main way. Spread on a pastry sheet lined with paper with a layer of 5-7 mm. Bake at a temperature of 200-220 l C for 10 minutes, cool and transfer to the table with paper up. The paper is removed, and the layer is lubricated with cream, rolled into a roll and placed in the refrigerator until the cream is completely cooled. Then the surface of the roll is covered with chocolate glaze and sprinkled with nuts. When the glaze hardens, cut the roll into cakes at an acute angle.

To prepare the cream, peel the butter, cut into pieces and beat together with powdered sugar. During whipping, add coffee extract, finely chopped toasted nuts, liqueur. Beat for 10-15 minutes.

Czech roll cake

Sponge cake 1957, Czech chocolate cream 2500,

chocolate glaze 543. For Czech chocolate cream:

butter 1471, granulated sugar 643, whole milk 643, potato starch 92, cocoa powder 37, cognac or wine 37.

Output 100 pcs. to 50 g.

For this cake, the biscuit is prepared with cocoa powder. They bake in the same way as for the "Stafstka" cake.

The surface of the biscuit layer is smeared with Czech chocolate cream and wrapped in a roll, placed in the refrigerator until the cream is completely cooled, the surface is covered with chocolate glaze and a pattern is applied with a comb in the form of wavy lines. When the chocolate hardens, the roll is cut into cakes at a sharp angle.

For cream, part of the milk is combined with starch and stirred. The rest of the milk with sugar is brought to a boil and the starch diluted with milk is poured in a thin stream. Bring to a boil, cool. Beat the butter until fluffy, add the prepared mass, cocoa powder, brandy or wine.

Chocolate-fruit roll cake

For the dough: flour 562, granulated sugar 562, melange 907.

For blotting: pear syrup 200, cognac 65,

canned pear 800. For cream: butter 1000 (including 200 for brewing), condensed milk 400, starch 80, granulated sugar 190, water 330, cocoa powder 20.

For glazing: chocolate 450, cocoa butter 50.

Output 400 pcs. to 50 g.

Prepare biscuit dough in a cold way without adding potato starch... The finished dough is applied in a thin layer on a pastry sheet, slightly oiled or covered with paper, and baked at 230-240 "C. The baked dough is cooled, removed from the sheet and slightly moistened with syrup from canned pears with the addition of cognac. cream, put on it canned pears cut into slices.

Roll up the roll and put in the cold for 10-12 hours. After that, it is glazed with chocolate and cut into portions. For making cream butter, condensed milk and granulated sugar are thoroughly mixed and brought to a boil. Potato starch, diluted cold water, and brew it. The cooled mass is whipped in a cream beater, adding the remaining butter and cocoa powder.

Every housewife has situations when she wants to please relatives or guests with a dessert for tea, but there are no ideas left. Just for such cases, we propose to prepare wonderful cakes with protein cream. Below are the most delicious and interesting recipes protein cakes.

Choux pastry with protein cream

Ingredients are based on 4 servings.

Compound:

• 100 grams of butter;
• 250 grams of wheat flour;
• 140 grams of sugar;
• 4 chicken eggs;
• 35 ml of water;
• 2 egg whites;
• salt to taste;
• 50 grams of chocolate;
• citric acid to taste.

Preparation:

1. In a small saucepan, boil water, butter and salt together. Boil. We remove from the heat and instantly add a glass of flour to the boiled mixture. Beat the dough as quickly as possible with a wooden spatula until it looks like a ball lagging behind the edges of the pan. IN choux pastry it is very important to have time to add flour to the pan in time, before the water has time to cool!
2. The dough should be set aside and allowed to cool slightly. After that, add eggs to it one by one. After each egg, beat the dough thoroughly with a mixer.
3. Now you can bake. Shape the dough into balls using two teaspoons. Place the dough on a greased baking sheet. It is important to keep the distance between the cakes. After all, they will grow 2-3 times.
4. At a temperature of 200 degrees, we bake profiteroles for 10 minutes, then lower the temperature to 180 degrees and bake for another 15-20 minutes.
5. When you notice that the cakes are slightly browned, we take them out of the oven and let cool. It is very convenient that empty cake blanks can be stored in the refrigerator for several days, and then, if necessary, add cream before serving.
6. To prepare the cream, take a saucepan, pour sugar into it, add water, and put on a small fire, stir until it boils.
7. In the meantime, you need to beat the egg whites and citric acid... Beat the whites until a thick dense foam is formed. Gently add the syrup to the whipped egg whites in a thin stream, whisking constantly. Now whisk everything together into a fluffy mass.
8. Put the resulting protein cream in a pastry bag or syringe.
9. In each protein cake we make a hole or incision for filling with cream.
10. When all the profiteroles are filled, you can decorate the cakes with chocolate icing.

Sponge cake with protein cream

This cake is very advantageous in terms of cooking time. Preparing a biscuit for an experienced hostess will not be difficult, and decorating a dessert is an interesting business.
Ingredients are indicated for 5-6 servings.

Compound:

• 3 chicken eggs;
• a glass of flour;
• a glass of sugar;
• 1 egg white;
• 50 grams of any jam;
• Half a teaspoon of baking powder;
• 7 tablespoons of powdered sugar;
• a third of a teaspoon of lemon juice.

Preparation:

1. We start with the biscuit dough. Beat 3 eggs with sugar until thick foam. Add sugar gradually. Beat until the sugar is completely dissolved. When it's done, add the sifted wheat flour and baking powder.
2. Knead the dough. Cover the baking dish with parchment and pour the dough into it.
3. In an oven preheated to 190 degrees, we put our biscuit to bake for 40 minutes. We leave it to cool.
4. We remove all burnt or just uneven edges with a grater, making the cake perfect. Later, the resulting crumbs will be useful for decoration.
5. Cut the biscuit in half lengthwise.
6. Now is the time for the protein cream. Beat the pre-chilled egg white with powdered sugar, add a couple of drops of lemon juice.
7. We put the resulting mass in a steam bath, and continue to beat well until the structure becomes dense.
8. Grease one of the cakes with your favorite jam. Spread a layer of cream on top of the jam. Put the other half of the biscuit on top and grease it with jam and cream in the same way.
9. Cut the resulting cake into cakes. Sprinkle biscuit crumbs on top and sides of each of them.
10. We put dessert in the refrigerator for an hour. Ready!

Protein cake a la Macaroon

Compound:

• 4 egg whites;
• 220 grams of powdered sugar;
• 125 grams of almond flour;
• 125 grams of dark chocolate;
• 125 grams of dates (already excluding seeds).

Preparation:

• Pits should be removed from the dates, and the pulp should be cut into strips.
• Grate the chocolate on a medium grater.
• Beat the whites with a mixer or blender for 10 minutes, adding a little powdered sugar in the process.
• Carefully add almond flour, grated chocolate and chopped dates into the resulting protein-sugar mass.
• Pour the finished "dough" into molds.
• Preheat the oven to 170 degrees and bake the cakes for half an hour.

Custard and berry cake

Not difficult to prepare, but so easy and airy dessert will not leave anyone indifferent. Berries will not only help decorate the cakes, but also add their own flavor to this yummy. And, of course, the most delicate custard is the highlight of this dessert.

Compound:

• 2 egg whites;
• a pinch of salt;
• half a glass of sugar.
• egg;
• 100 ml of milk;
• 100 grams of sugar;
• 1 tbsp. a spoonful of starch;
• 50 grams of butter;
• mint;
• a glass of any berries.

Preparation:

1. Pour the pre-cooled proteins into a dry container and beat until dense, thick foam. This process will take 3-5 minutes. Add salt to this.
2. Gradually add sugar to the proteins, continuing to beat. Beat together until the mixture thickens enough.
3. We place the resulting protein-sugar mixture in a pastry bag or syringe, and put it in small circles on a baking sheet covered with parchment. In the circles, we make indentations with a spoon so that the sides are formed.
4. Preheat the oven to 120 degrees. We put cakes in it to bake for an hour.
5. For cooking custard combine the egg with sugar and starch together. Mix well and gently add milk.
6. Put the mixed ingredients on a low heat and bring to a boil, stirring constantly.
7. Add butter to the boiled mass and beat everything with a mixer. Now the cream needs to be cooled well.
8. We put a small amount of cream in the already cooled sintered baskets of proteins, and decorate with berries and mint leaves on top.
9. Finished and garnished protein cakes are ready to serve.

Cake with protein cream "Sweet kiss"

Ingredients are listed per 10 servings.

Compound:

• 3 egg whites;
• juice of half a lemon;
• some favorite jam or butter cream;
• 1 teaspoon lemon zest;
• powdered sugar (for decoration).

Preparation:

1. Beat the cold egg whites with the lemon juice until a thick white foam appears. While whisking, add a little zest and sugar.
2. We place the resulting mass in a pastry bag and plant it on a baking sheet covered with parchment.
3. We heat the oven over low heat, set the cakes to bake for about an hour.
4. After the time has elapsed, let the cakes cool directly in the oven, opening it slightly.
5. Now we glue the protein cakes with jam or cream, and sprinkle with powdered sugar on top.

Cake "Basket" with protein cream

Everyone from childhood knows these cakes with jam inside and a mountain of protein cream on top. So, it turns out that you can easily cook them yourself at home.

Ingredients are listed for 12 servings.

Compound:

• 200 grams of apple jam;

For the cream:

• 4 chicken eggs;
• 200 grams of sugar;
• a quarter teaspoon of citric acid;
• 10 grams of vanilla sugar.

For the test:

• 300 grams of flour;
• 100 grams of sugar;
• 180 butter;
• a quarter teaspoon of baking soda;
• 1.5 chicken egg.

Preparation:

1. Beat the softened butter with sugar until a homogeneous white mass is formed. Add 1 yolk and 1 egg and beat together.
2. Sift flour and soda through a sieve. Add to the mixture of butter and sugar. We mix.
3. Knead the dough. It is best to do this at a pace so that the cakes do not become hard.
4. Divide the dough into equal pieces, roll it out a little and put it in non-greased and not covered molds. With a fork we make holes in the bottom of each basket.
5. Preheat the oven to 180 degrees. We put the baskets to bake for 15 minutes.
6. To prepare the cream, mix sugar, proteins and citric acid. We put the mixture on water bath for 15 minutes, and beat the whites. When they begin to thicken, remove them from the bath and begin to beat for another 5 minutes. The cream is ready when the mixture starts to cling to the whisk.
7. Put a teaspoon of jam on the bottom of the baked baskets.
8. Fill a pastry bag with protein cream and place the cream on top of the jam, filling the basket to the top.

Protein cakes or protein cream cakes are great, easy and quick option treats that will not take much time to prepare.

For biscuit

• 4 eggs;
• 0.5 cups of sugar;
• 0.5 cups flour;
• 3 tbsp. tablespoons of cocoa powder;
• 1 teaspoon baking powder.

For pudding

• 1 liter of milk;
• 400 g soft butter;
• 2 bags of vanilla pudding;
• 1 tbsp. a spoon with a top of flour;
• 2 tbsp. spoons with a top of starch;
• 7 tbsp. tablespoons of sugar;
• 3 egg yolks;
• 2 tbsp. spoons with a top of powdered sugar;
• 3 tbsp. spoons of brandy (whiskey, rum, vodka).

Light layer additive

• A jar of canned peaches.

Additive for the dark layer

• 3 tbsp. cocoa spoons;
• 6-8 st. spoons of boiling water;
• 100 g chopped walnuts;
• 100 g raisins;
• 100 g milk chocolate;
• zest of half an orange.

For glaze

• 100 g of dark chocolate;
• 10 tbsp. spoons of milk;
• 2 tbsp. tablespoons of butter.

As well as

• 1 pack (250 g) shortbread chocolate chip cookies;
• 1 pack (250 g) shortbread butter biscuits.

Cooking Ambassador Biscuit Cakes

Bake a biscuit

Crack the eggs one at a time and separate the whites from the yolks. Beat the whites with a mixer until stiff foam. Add sugar gradually. When the mixture is tough and shiny and the sugar is completely dissolved, add one at a time egg yolks while continuing to beat. Mix the flour, cocoa powder and baking powder together, sift and then gently toss with the beaten eggs.

Pour the biscuit dough onto a baking sheet lined with baking paper. Bake in a preheated oven for about 40 minutes at 160g. WITH.

Check the biscuit for readiness by piercing it with a wooden toothpick or a match - it should come out of the dough dry. Give ready biscuit cool on a baking sheet, and then remove it to put on a tray (you can leave it on a baking sheet).

Cooking vanilla pudding

While the biscuit is baking, prepare the pudding. In a bowl, combine 2 sachets of pudding powder, flour and starch. While stirring constantly, add 3 egg yolks and a glass of milk.

Whisk until all the lumps are gone. Bring the rest of the milk and sugar to a boil. Pour the pudding mixture in a thin stream into the boiling milk, stirring constantly. Also, without stopping stirring, heat the mixture over low heat until thickened, until it begins to gurgle and "puff". Remove the mixture from heat and then cool by covering the pan with cling film.

Beat the soft butter with powdered sugar for about 5-10 minutes, then add a spoonful of cold custard to it, whisking constantly. Next, add a little at a time until the butter is combined with all of the pudding. Then add the cognac and stir.

Cooking a dark and white layer

Divide the finished pudding into 2 parts, putting 2-3 tablespoons in a cup (for decoration, optional). In the first part, add cocoa mixed with boiling water, chopped nuts, steamed raisins, zest from half an orange, chopped chocolate. Mix well.

Open a jar of peaches, pour the syrup into a cup, and cut the peaches into cubes. Add them to the second part of the pudding and stir.

Collecting the whole pie

You can collect the pie both on a tray and directly in a baking sheet. Spoon the peach syrup with a tablespoon and pour it over the biscuit.

Place the dark (cocoa) portion of the pudding on biscuit cake and level it evenly with a spatula. Place the chocolate chip cookies on top of it, then put the tray in the refrigerator for 30 minutes.

When the pudding has hardened, place the white peach pudding on top of the chocolate chip cookies, flatten it again, and cover with a layer of buttercream. Send the tray to the refrigerator for 3-4 hours.

Finishing the preparation of biscuit cakes

Heat the butter and milk in a small saucepan, then add the chopped dark chocolate to it. Heat over low heat, stirring constantly, until the chocolate melts.

Pour the icing over the cake and spread it evenly over the entire surface. Put the cake in the refrigerator for half an hour to set the icing (after that, if you wish, you can decorate the cakes with the previously set aside white pudding or powdered sugar).

Finally, cut the entire pie into separate squares. We're making a fruity sponge cake, don't you forget?
Serve it with a hot cup aromatic coffee or tea and enjoy!
Bon Appetit!

If the house smells of fresh baked goods, vanilla and cinnamon, it means that love and happiness reign there. Everyone can give such joy to their loved ones.

A delicious treat you can make with your own hands

Making a sponge cake is a lot of fun. Decorating it is a great pleasure, and if it turned out to be not only beautiful, but also delicious, then this is a double joy. The biscuits themselves are very delicious treat, and biscuit cakes with cream are also very beautiful. They can be of a wide variety of shapes, but the most popular are round and rectangular. You can bake biscuits in special forms, divided into sections. If you don't have them, then use a regular baking sheet. One large rectangular cake is baked according to its size, and then cut with a knife into rectangles or a round shape into circles. These blanks are stacked two or three on top of each other, sandwiched with cream, or made single-layer. Decorate with glaze and figurines made from butter or protein cream.

Flowers for decorating cakes

Can you make roses from cream? They very often decorate traditional biscuit cakes. A recipe with a photo of step-by-step flower sculpting is shown below.

It will take White chocolate(180 g), wheat flour (2 tablespoons), sugar (200 g), milk (250 g), butter (200 g) and 3 egg yolks.

Butter cream for making roses is prepared as follows:

Classic biscuit

If you know the basic rules and secrets good test and creams, then making biscuit cakes will not be difficult. For ordinary biscuit dough, only eggs, sugar and flour are required. The proportion is something like this: for one medium-sized chicken egg you need 25 grams of sugar and 25 grams of flour. It's all. Further variations are possible, because any classic cake is a large sponge cake. Recipes can be modified, reduced or increased in sugar and flour depending on the number of eggs. If you need 6 eggs for a cake, then for a party of three or four people this recipe can be halved. The baking dish will need to be taken a smaller size than indicated for the cake. For a larger company, the recalculation will have to be done upward.

Secrets of the professionals

Be sure to sift the flour. This is necessary not only in order to avoid foreign inclusions from entering the dough, but also to saturate the flour with oxygen - the dough will turn out to be more airy and rise better.

Professionals never introduce whole eggs into the dough. The yolks must be carefully separated from the proteins. For better whipping, the whites should be thoroughly cooled in the refrigerator. By the way, egg whites can even be frozen in the freezer. Having thawed, they do not lose their properties. Proteins do not whip up only from very fresh eggs, or if fat gets into the bowl, for example, from the yolk. Sometimes, to make the foam stronger, a pinch of salt is added to the proteins, but this is not at all necessary. Using a mixer, grind the yolks with sugar until white... When the yolks and whites are ready, they are mixed with flour. First, the yolks, and then very carefully with the help of a spatula, but by no means a mixer, introduce the proteins. You need to try to make the mass homogeneous. The protein foam, when mixed in correctly, will make the sponge cake even more fluffy. You don't need to add baking soda or other leavening agents to the dough. You can make a biscuit on some yolks or some whites. Then you need to take twice as many eggs than indicated in the recipe, that is, instead of four eggs, you will have to take eight and use only whites or only yolks. You can use honey instead of sugar.

If you are allergic to some foods, there are substitution options.

If you are allergic to gluten contained in wheat, wheat flour, and without prejudice to the final product, is replaced cornstarch, and if you are allergic to egg yolks, then you can make a biscuit cake with protein cream without the use of yolks. Such a biscuit is called angelic. It turns out to be especially airy and white. In biscuits, part of the flour can be replaced with cornstarch, nuts, ground as small as possible, and dry, uncontaminated cocoa powder. Without proteins, only on yolks alone, you can make a biscuit cake with butter cream. It will be juicy and moist. It is good to soak such a cake. sugar syrup with cognac. This bright yellow biscuit is called devilish.

Baking rules

It is better to cover the form for the biscuit with baking paper so that it does not burn and can be easily removed. For baking, biscuits are placed in hot oven... The optimum temperature is 200 degrees. If it is higher, then it will rise like a hump. Readiness is checked when you smell finished baked goods... Pierce the biscuit with a wooden match or toothpick. If it remains clean and no dough sticks to it, then the biscuit is ready. Depending on the thickness of the cake, the cooking time varies on average from 10 to 40 minutes. The settling time should be approximately 8 hours. If the biscuit is not defended, but cut immediately, then it will crumble or break. It is better to stand the baked sponge cake upside down on the wire rack. Firstly, this will provide ventilation, and secondly, the biscuit cake will acquire a smoother shape.

Glaze

The final stage in creating a beautiful and tasty cake is the design of its top. Very often, glaze is used for this. There are many recipes. Here is one of them. For it you will need sifted powdered sugar (700 g), egg whites (3 pcs.), 1 teaspoon of lemon juice and 1 teaspoon of pharmacy glycerin, if desired, you can add food coloring.

Grind the whites with half the icing sugar;

Add lemon juice and glycerin, stir everything;

Pour in the remaining powder and dye;

Use a silicone spatula to glaze the cakes.

You can make a variety of figurines from this glaze. To do this, the glaze is placed in a pastry bag and squeezed onto baking paper... Then the figures must be allowed to solidify properly. After that, they can be removed from the paper and used as decoration for cakes.

Boston sponge cakes

And now, when the basic rules of preparation are revealed biscuit dough Once you've learned how to make frosting and decorations, you can try to implement the knowledge and make something special, such as the famous Boston sponge cakes. Recipe with photo illustration below.

For the dough, you will need 4 eggs, 125 g flour, 150 g sugar and 1 bag of vanillin. Prepare the biscuit as described in this article. Pour vanillin along with flour. Pour the dough into a silicone or Teflon mold with cells for round muffins and then bake and cool as described above.

For the cream, you need to take 2 eggs, 100 g of sugar, 500 g of milk, 30 g of potato starch, 50 g of butter and 1 bag of vanillin. In a metal saucepan, combine eggs, sugar, milk, starch and vanillin, put on fire and, with constant stirring, so as not to form lumps, bring to a boil. Let it boil for one or two minutes, then remove from heat and cool in the cold under the lid. Under the lid so that a film does not form. Pour softened butter into the cooled mass. In the process of preparation and cooling, the cream becomes thick. It can be kept in the refrigerator for several days.

For chocolate glaze you need to melt 200 g of dark chocolate and 50 g of cream in a water bath.

When the biscuit cake blanks are ready and stand the set hours, they need to be cut lengthwise into two or three circles, depending on the height of the mold, layered with cream, and pour icing on top. If the glaze has lost its fluidity, it can be restored by heating in a water bath. Each sponge cake you get can be decorated with flat white frosting figurines or roses.