Spring is spring, salads are salads, and I had nothing for tea since Maslenitsa. Therefore, it's time to make up for this misunderstanding with some kind of pie. Or cake.
In general, I prepared one rather simple cake. Simple, of course, relatively. But even in this simplicity lies a lot of insidious moments, because of which the dish may be worse or even not work out at all. In the end, I decided to break the recipe into two parts in order to pay attention to those very important nuances.
So, part one is the basis of the future cake, “Spanish bread”. And it is not Spanish at all, in fact, and not even bread, but the famous Italian biscuit, which all fans should learn how to make Italian cuisine. What for? And then, that it is the basis of many Italian desserts, including, for example, cassata or suppa inglese. Why, even for ordinary homemade cakes, this biscuit will do just as well. However, you can even eat it just like that, with your favorite jam or butter, and with a cup of tea. Therefore, stock up on eggs, but more, we will study.
In general, the process is quite simple, however, be sure to read my comments before the recipe before you start cooking. Caution, attentiveness and a little practice - and the reward will be a delicate, airy biscuit that melts in your mouth and is perfectly soaked in cream. Well, what's the deal?
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* Remove the eggs from the refrigerator a few hours before beating. Eggs at room temperature beat much better. * Type 00 flour is a pizza and focaccia flour. It affects texture. * Any starch is allowed. I prefer corn. * You can use vanilla instead of vanilla extract. But please, no vanilla. * It is important that by the time you pour the dough into the mold, the oven is ready. Biscuit is better. * Do not stretch the addition of yolks, you can enter almost immediately one after the other. * The introduction of flour is the most insidious moment in the whole recipe. Mix with a bottom-up motion so that there are no cavities with unused flour, but do not overdo it - if you lose a lot of air, the biscuit will not come out airy. * Do not open the oven earlier than 20-25 minutes after the start of baking, do not slam the oven door. These are the main causes of falling biscuit. Be careful though, it can dry out easily. * The exact baking time depends on the thickness of the biscuit. Half an hour is the average. For a thin one, you can start checking a little earlier, for a thicker one, a little later. * The author of the recipe implies this amount of ingredients for 1 thick biscuit or 2 thinner ones (23 cm in diameter). I do not have such a form, there are only 26 (and the author allows 25 cm), but one. So I shared the recipe and whipped and baked in 2 runs. The amounts given are for the complete recipe. |
We will need (for 1 thick or 2 thin biscuits with a diameter of 23-26 cm):
A source: F. Segan, Dolci
Cooking:
1.
Turn on the oven to 180 degrees. In the meantime, break 4 eggs into the mixer bowl, add sugar and beat at high speed for 10-15 minutes. The mass will turn white and grow strongly in volume. 
2.
While the eggs are being beaten, separate 8 yolks (if not done before) and prepare the form - grease with butter and sprinkle with flour. 
3.
When the mass is well whipped, add the yolks and continue to beat for another 5 minutes. 
4.
Mix the flour and starch and sift in small portions into the airy egg mass. Stir very gently but vigorously until not completely combined. 
5.
Add vanilla extract and lemon zest, stir until flour is combined. But do not knead for a long time, otherwise you will lose a lot of air, and the biscuit will rise worse.
Shared with us by Galina halynatykhoruk
for which many thanks to her!
Firstly, cooked in fat, he was very intrigued by me, and after cooking the fat, exactly as much as needed was left. Preparing is very simple. And I'll tell you something, at first I literally jumped for joy, the first such lush, tender, crispy and unusually tasty biscuit in my life! And then, of course, sadness caught up with me ..... it’s a shame for the figure. Although I honestly tried to make it less caloric. Sugar, as always, reduced and did not regret it, for me it’s already so sweet. And instead of cream, I took milk, but even so, it came out very rich. I highly recommend this recipe to everyone, your guests will love it!
Ingredients:
300 g flour
300 g sugar (I have 200 g.)
20 g powdered sugar for serving
a sachet of baking powder
200 ml cream (I have 250 ml milk 2.5%)
150 g beef fat (or whatever you have, but not butter)
a pinch of salt
Cooking:
1. Sift flour with baking powder and mix with sugar and salt. Add melted and cooled fat, egg yolks, zest of half a lemon and cream (milk). All this is well mixed until a homogeneous mass.
2. Separately, beat the whites well to peaks. Using a spatula, fold the egg whites into the batter in gentle upward motions in one direction. The dough will be quite thick.
3. Put the dough into the prepared form, smooth the top and sprinkle with sugar - to get a crisp, the sugar layer should be good. Bake at 185C for about 45 minutes. (I baked for 30 minutes, turned off the oven and left for another 20 minutes.)
4. Cool on a wire rack and sprinkle with powdered sugar.
Bon Appetit!
Sending to my FM and Zarema
In the article we will look at how to cook a biscuit at home tasty and fast. Having become acquainted with our secrets, you can show off your culinary talent and create a real masterpiece that your family members will like.
classic biscuit recipe
Cooks use classic recipe preparation of a biscuit from which subsequently desserts and cakes are obtained.
For ordinary cake the finished biscuit is cut lengthwise into several cakes, soaked in syrup and smeared with cream. For some cakes, the biscuit is completely passed through a meat grinder. Now let's move on to the recipe.
Ingredients:
- flour - 100 grams
- eggs - 4 pieces
- sugar - one glass
- vanilla sugar - one teaspoon
- small shape
Cooking:
We have the ingredients. It remains to knead the dough.
- Grease the form with oil, put parchment on the bottom. If parchment is not at hand, the form can be lightly sprinkled with flour. It is recommended to sift the flour itself several times.
- Separate the yolks from the proteins very carefully. Proteins will beat well only on the condition that there is no yolk left in them. Wash the bowl for whipping proteins well and wipe it moistened with lemon juice paper towel.
- Put the yolks in prepared dishes, add vanilla sugar and half of the regular sugar. Rub the resulting mass until it increases in volume and turns white. You can rub the yolks with a mixer or a regular fork.
- Place the whites in a bowl and beat with a mixer at low speed until a fluffy foam appears. After that, increase the speed and, while continuing to beat, add sugar in a thin stream. Beat egg whites until they come out when turning the bowl.
- Combine a third of the proteins with the yolks and mix. After that, add flour to the resulting mass and continue mixing. Next, add the remaining proteins and mix the dough.
- Put the resulting dough into a mold and smooth it well. After that, we send the form to the oven, heated to 190 degrees, for about 35 minutes. The biscuit will be cooked when it shrinks a little, and the edges move away from the walls of the mold, and with a little pressure they will spring back.
Video recipe
The recipe for making biscuit in a slow cooker
A biscuit prepared in a slow cooker is perfect for shaping cakes and desserts. The basis of good biscuit dough- beaten eggs and high-quality sugar. In the resulting mass at the end you need to add flour. If added to dough fresh berries or chopped fruit, you get an excellent charlotte. Now let's talk directly about the recipe.
Ingredients:
- eggs - five pieces
- flour - one glass
- sugar - one glass
- vanillin - one gram
Cooking:
- Beat eggs with sugar until white foam appears. If you use a mixer it will take about ten minutes. Then add vanilla and flour. Biscuit is closely recommended to knead from the bottom up, lifting it with a spoon. Beating with a mixer is not worth it, as splendor will be lost.
- Grease the mold well with oil. Then lay out the dough and put in a slow cooker. Select the baking mode on the control panel.
- In exactly an hour, the biscuit will be ready. Remove it carefully from the mold and let it cool.
Cooking video
Italian biscuit recipe step by step
In Italy, the biscuit is called the "English dessert". However, it has nothing to do with England.
Ingredients:
- milk - 0.5 liters
- one half lemon
- yolks - 4 pieces
- sugar - 85 grams
- flour - 170 grams
- oil - two tablespoons
- brandy - one tablespoon
- cookies - 210 grams
- Strega liqueur - 85 grams
- berry liqueur - 85 grams
- apricot jam- three tablespoons
- whipped cream and toasted nuts
Cooking:
- Heat milk and lemon in a saucepan. As soon as small bubbles begin to appear, remove the pan from the stove.
- Beat egg whites well, adding sugar little by little. Whisk until the mixture turns a light yellow color. After that, add flour. Pour milk through a sieve and transfer the mixture to a large saucepan.
- Bring the mixture to a boil. Boil for five minutes, stirring all the time. Next, remove the dishes from the stove and add brandy. Whip the oil. Stir the contents of the pan so that no lumps appear.
- Dip one side of the cookie in brandy and the other side in Strega liqueur. Put the cream on the prepared dish, and then the cookies. Then repeat the steps.
- Heat the jam in a small saucepan with a few tablespoons of water. Spread this hot mass evenly over the biscuits. Make as many layers as there are enough ingredients. top layer cover custard, garnish with nuts and cream.
In the article, we examined the most popular recipes for making biscuits. Following our recipes, you will cook delicious desserts and cakes that you can treat friends and relatives. We sincerely hope you enjoy the recipes. See you soon!
A real recipe is not a recipe for a particular cake or pie: it is universal classic recipe biscuit cake , which with the help of various creams, decorations and fillings can be turned into almost any confectionery masterpiece.
In Europe, a similar preparation for homemade cakes is called Spanish or Genoese cake. The biscuit turns out soft, airy, goes well with any creams. The main thing is to beat the dough with an electric mixer, which allows air to penetrate into the structure of the dough and provides the necessary airiness and “bubble” of the product.
Ingredients (for 6 persons):
80 gr flour
. 80 gr sugar
. 3 eggs
. 15 gr butter
. 1 sachet of vanillin
Cooking:
1. Preheat the oven to 170 degrees. Grease with butter and sprinkle with flour a round form with a diameter of about 20 cm.
2. Using a mixer, beat the eggs with sugar until a strong high foam. Sift flour, vanillin into the resulting foam and carefully stir in the melted butter.
* If you want to get a particularly fluffy cake, then the yolks are beaten separately into foam and only then added to the rest of the ingredients.
3. Pour the resulting dough into the prepared form and bake for 40 minutes.
4. When the surface of the cake is covered with a golden crust, it can be removed from the mold and placed on the grill for a few minutes. After that, the cake is ready for use.
5. Beyond use various fillings, you can experiment with the recipe for the cake itself, adding to its composition, for example, cocoa, cognac, a little freshly squeezed orange juice.
* And finally, as they say, note to the hostess. In order for your final product to work out in the best possible way, it is better to prepare the cake the day before making a cake based on it: the aged cake will not crumble.
Amazingly gentle and soft; airy and light as a feather; melting in your mouth - that's what a wonderful biscuit is obtained according to this recipe!
As soon as I saw this magnificent, golden biscuit, I immediately ran to cook! So I liked the simplicity of execution and the result. This recipe is very similar to my favorite biscuit, which always works! It's just as easy to make and deliciously fluffy! The difference lies in the fact that potato starch is added to the dough in half with wheat flour, and also butter, as in a Prague cake or in a quick cherry pie. Starch in a biscuit know why? It adds even more splendor! And the oil, I think, gives a pleasant golden hue and softness.
We call this recipe Starch Biscuit, but in fact it is a favorite Italian delicacy with the poetic name Torta Margherita! Yes, a biscuit is called a cake in Italy, and this is one of the most popular recipes! This is a favorite dessert for kids for breakfast or an afternoon snack with a cup of tea or cocoa; this is the same Margherita cake that you will be served in every Italian cafe - certainly generously crushed with powdered sugar! ..
This basic recipe, but in general, poppy seeds, raisins, cocoa can be added to the dough; you can cut the finished biscuit into cakes and layer with cream, jam ... It's up to your taste! But first, I suggest you travel to sunny Italy and try that classic sponge cake - fluffy, soft, tender! Thanks for the recipe Inna and Ira!
Ingredients:
For a mold 23-25 cm (depending on the diameter of the mold, the cake will be 4 to 6 cm high):
- 4 large chicken eggs;
- 150 g of sugar;
- 100 g wheat flour;
- 100 g potato starch;
- 1 tablespoon of baking powder (10g);
- 80 g butter;
- Powdered sugar.
How to bake:
We take the eggs out of the refrigerator in advance, they should be at room temperature - then they beat better!
Prepare the mold by greasing it with a thin layer of butter and dusting it with flour.
Turn on the oven to warm up to 180C, and we will prepare the dough.
Melt the butter in the microwave or in a water bath, and set to cool slightly.
Beat the eggs and sugar with a mixer until the mass brightens and triples in volume. Whipping took me about 4-5 minutes. Beat as usual for a biscuit or charlotte: first on low speed, then on medium, then on high. It turns out a light, thick, lush mass.
Sift in flour with cornstarch and baking powder. Gently, in circular motions from the bottom up, mix with a spoon or silicone spatula.
Now pour in the melted butter - it should not be hot and not cold, but a little warm.
Again, gently mix with a spatula until smooth.
Here's what thick crust it turns out!
Pour it into the prepared form (by the way, kneading with a spatula is not very usual, but spreading the rest of the dough from the walls of the bowl is super!).
And put in the oven.
We bake a biscuit at 180C for 30-45 minutes, depending on the nature of your oven. We try for readiness and bakedness with a wooden skewer, look - if it is dry, and the top of the biscuit is ruddy and has risen - it's time to turn it off!
A freshly baked biscuit rises in such a pretty bump. Then he settles a little, but still remains super-fluffy!
We take out the form with the biscuit from the oven immediately and let it cool down at room temperature 10 minutes. Then we get the cake out of the mold and put it on the wire rack. And when it has completely cooled, transfer to a dish and generously sprinkle with powdered sugar through a strainer!
We cut into portions and treat ourselves to the most delicate Italian biscuit!
It is soft as a feather - I tried such a dough for the first time!
