Biscuit dough is the classic and most common version of cake layers for cake and other desserts that we used to use. In fact, there is nothing complicated in making a biscuit, and any chef will be able to make it on their own at home, with a minimum of effort.
Material Content:
Classic biscuit dough
This biscuit dough is suitable for almost all types of cakes.
What is needed:
- chicken eggs - 4 pcs.;
- sugar - 150 g;
- flour - 100 g;
- vanilla sugar - 1 tsp.
First of all, we prepare all the necessary ingredients. We take a small form and a diameter of 20 centimeters, grease it with oil and cover the bottom with parchment paper. It is necessary to sift the flour a couple of times so that there are no unnecessary impurities in it. Squirrels are separated from the yolks. Be careful when doing this.
Yolks in a separate bowl are mixed with 75 g of sugar and vanilla. Rub them with a whisk until they increase noticeably in volume. Beat the whites with a mixer at low speed until a peak forms. After that, we begin to gradually fill in the remaining sugar, while the mixer does not turn off.
Add 1/3 of the whipped protein to the yolks, gently mix with a spoon and pour flour there. We mix well again, add the remaining proteins and knead the dough. Do not overdo it in time, otherwise air bubbles will disappear and the biscuit will not rise. Pour the dough into a mold, smooth and bake for half an hour. Temperature 180 gr.
In a slow cooker
And again, owners of multicookers can be glad, because they are able to make biscuit dough using a miracle of technical thought.As a measure of weight, multi-glasses are indicated in the list of ingredients.
What is needed:
- flour - 1 cup;
- chicken eggs - 4 pcs.;
- drain. oil - 20 g;
- sugar - 1 cup;
- vanilla sugar - 1 tsp.
Separate the yolks and whip the latter until peaks form. Alternately add the yolks, both sugars and at the same time continue to whisk with a mixer. Gently pour flour into the mixture, mix with a spoon or spatula.
After that, grease the multicooker with a piece of oil and gently pour the dough into it, leveling the surface. Biscuit cakes are cooked in the “Baking” mode for about an hour. The result is a lush base that can be used to create any dessert.
4 egg biscuit in the oven
To make a biscuit dough for a 4-egg cake, you will need the following ingredients:
- flour - 1 cup;
- sugar - 1 cup;
- rast. oil - 1 tbsp. a spoon;
- chicken eggs - 4 pcs.
All eggs are broken into a bowl at once, and sugar is poured. An important point: the surface of the dishes and any objects in contact with the dough must be dry. In a biscuit, even a drop of moisture is not acceptable, otherwise it will not rise.
Beat the mixture until the sugar is completely dissolved, and at the same time pour a little flour there. Gently knead the dough. We cover the parchment in a baking dish, oiled, pour the dough into it and put it in the oven for 40 minutes.
Sour cream for cake
What is needed:
- flour - 2 glasses;
- sour cream - 1 glass;
- chicken eggs - 5 pcs.;
- sugar - 1 cup;
- drain. oil - 20 g;
- soda - ½ teaspoon.
Yolks are separated from proteins and mixed with sugar. After that, sour cream is added to them. The mixture is thoroughly mixed. Pour flour into the resulting mass. Separately, beat the proteins to stable peaks and combine them back with the yolk component.
In a greased form, bake a biscuit for about 45 minutes at a given temperature of 180 g. The finished dessert can be divided into several identical cakes and used to make a cake with any filling.
Boiled Choux
Choux pastry in boiling water is one of the non-standard options for making biscuit. Be sure to try using the following step-by-step recipe!
What is needed:
- chicken eggs - 4 pcs.;
- sugar - 1 cup;
- flour - 1 cup;
- baking powder - 1 teaspoon;
- rast. oil - 3 tbsp. spoons;
- boiling water.
First of all, we set the oven to warm up to 180 grams, since preparing the dough will not take much time. The form is covered with parchment. Flour is mixed with baking powder. Beat eggs with sugar until a white froth appears.
Flour and baking powder are sifted through a fine sieve into the egg-sugar mass. Beat the dough, pour vegetable oil and 3 tablespoons of boiling water. Beat again, then shift the dough into the mold. We wrap it in a circle with a cold towel, and on top with foil. This is necessary so that the biscuit evenly rises in all places. We cook for 40 minutes, periodically checking the cake with a toothpick.
Whiskey sponge cakes in 5 minutes
In 5 minutes, even a kitchen amateur will get a biscuit. This recipe is so simple that it's almost impossible to spoil it.
What is needed:
- chicken eggs - 3 pcs.;
- drain. oil - 50 g;
- sugar - ½ cup;
- flour - ¾ cup;
- baking powder - 1 teaspoon;
- cocoa - 2 tbsp. spoons;
- vanilla sugar - 2 tsp.
Eggs beat with sugar. At the same time, you need to melt a piece of oil in the microwave or on the stove. Add vanillin, cocoa powder, melted butter and baking powder to the mixture. At the end, sifted flour is placed.
A similar recipe:microwave biscuit recipe
We take a special glass that can be used in the microwave and set it right in the middle of the bowl with biscuit dough, having previously collected water there. This will help to bake the cake evenly.
We put the microwave oven in the most powerful mode and send the workpiece there for 5 minutes, after which we keep it heated for a couple more minutes. Ready sponge cake can be greased with honey or chocolate.
How to make kefir?
Kefir biscuit is a simple and tasty version of homemade cakes that can be served at the festive table or ordinary tea party.
What is needed:
- chicken eggs - 3 pcs.;
- drain. oil - 100 g;
- flour - 2 glasses;
- kefir - 1 cup;
- sugar - 1 cup;
- vanilla sugar - 1 tsp;
- salt - 1 pinch.
Beat eggs in a bowl, melted butter and sugar until smooth. Next is added flour mixed with baking powder, a pinch of salt and vanilla sugar. Once again, beat the mixture with a mixer at medium speed. Pour in the last turn kefir, mix with a wooden spatula. The result should be a dough, in consistency, reminiscent of that used for making pancakes.
Do not forget to preheat the oven to 200 degrees. The mold is greased with oil, covered with parchment paper and the dough is poured into it. We make sure that it is evenly distributed over the surface. We bake for 40 minutes and at the same time constantly check the readiness with a skewer or a toothpick.
No eggs added
It is urgent to cook biscuit cakes, but there are no eggs at home? Do not despair! After all, you can use the recipe, where you can not add them.
What is needed:
- flour - 200 g;
- sugar - 200 g;
- baking powder - 1 teaspoon;
- rast. oil - 100 ml;
- lim. juice - 2 tbsp. spoons.
First of all, we warm up to 180 gr. oven, and cover the bottom of the form with parchment paper. Mix flour, sugar and baking powder in one bowl, butter, lemon juice and 200 milliliters of warm boiled water in another.
Gently pour the liquid component into the dry and mix thoroughly.
As soon as the mass becomes homogeneous, immediately pour it into a mold and set it to bake for half an hour.
A delicious sponge cake without eggs is ready!
Chocolate Sponge Cake Dough
What is needed:
- chicken eggs - 6 pcs.;
- flour - 100 g;
- sugar - 100 g;
- baking powder - 1 teaspoon;
- cocoa - 2 tbsp. spoons;
- vanilla sugar - 1 tsp;
- drain. oil - 20 g.
Separate the yolks and beat them together with sugar. Note that the fresher the eggs - the tastier the biscuit will be. When the mixture turns white, add flour and vanilla sugar to the bowl. Gently mix with a spoon or spatula.
In parallel, beat the squirrels. Separate one third part and add to the yolks with sugar, beat at a low speed with a mixer or whisk. At this stage, extreme care must be taken, otherwise the protein will settle and the biscuit will not rise. The resulting dough is poured into a greased form. Chocolate biscuit is cooked for half an hour at a temperature of 200 gr.
Honey treat
What is needed:
- chicken eggs - 2 pcs.;
- drain. oil - 50 g;
- flour - 1 cup;
- honey - 2 tbsp. spoons;
- sugar - 5 tbsp. spoons;
- baking powder - 1 teaspoon;
- salt - 1 pinch;
- fat sour cream - 0.5 kg;
- boiled condensed milk - 1 can;
- milk chocolate - 50 g;
- walnuts.
We mix melted butter, a tablespoon of sugar, honey and eggs in a bowl, and then we send it to a boil in a water bath, stirring constantly. When the mixture visually increases in volume, the dishes are removed from the stove. Add the flour and start kneading the dough. When the mass becomes plastic, divide it into 6 equal parts.
To prepare the cream at medium speed, beat the sour cream and the remaining sugar. We heat the oven to 180 gr. and alternately bake cakes for 10 minutes. They must be very thin, so when rolling out the dough, we visually control the size. Each new cake is greased with cream, and the third and sixth in a row are additionally boiled condensed milk. Leftovers are greased on the sides of the cake. Decorate the resulting dessert with grated chocolate and walnuts on top.
Cream for biscuit cakes: options
As a rule, a cake without cream is no longer a cake. In this matter, only your imagination and taste preferences can limit you.
With the help of creams, you can not only make a layer for cakes, but also decorate the dessert itself.
Below you can find a list of the most popular supplements.
- Butter cream. Its preparation is not difficult. You will need fat cream (33, 35%) and a mixer. Beat the product at the highest speed, and then fill in the confectionery syringe.
- Protein Cream. It is also very easy to prepare. Need a couple of egg whites and sugar. With a mixer, at medium speed, the eggs are beaten until peaks form and after that they can be used directly for the layer of cake.
- Custard. If you are afraid to take raw proteins, then you can try this option. In addition to sugar, a teaspoon of lemon juice and a little water are added. The mixture is cooked over medium heat. We determine the degree of readiness by collecting cream in a teaspoon. The thicker the jet, the better.
- Sour cream This cream is tastier than cream and not as high-calorie. However, for its preparation it is necessary to use sour cream, where the fat content is not less than 30%. The recipe is simple to disgrace - just whisk the product at a high speed mixer. Experienced confectioners are advised to use the cream immediately after cooking.
- Oil cream. This option is used more for decoration than for use. Just take fatty butter, a couple of eggs, milk or condensed milk and powdered sugar, beat the resulting mixture with a mixer until a thick homogeneous mass is obtained.
