Various biscuits for cakes. Biscuit for cake - perfect cakes in a few minutes. Required components for cream

A fluffy and simple biscuit for a cake is the basis of many desserts, and not just the kings of sweet menus - cakes. Any biscuit is prepared in a matter of minutes, and what is especially remarkable, it is obtained even by those people who have minimal culinary experience. Cooking time is reduced thanks to one trick, which consists in the following point: in fact, we are preparing one high cake, which we subsequently cut with a thread or a knife into two or three cakes.

If you are going to cook a biscuit for a cake according to a classic recipe, then for this you will need a minimum set of products. These include: sugar, flour and chicken eggs. Novice cooks are surprised at such a modest set of ingredients, and often, out of inexperience, supplement the list with baking powder, mistakenly believing that it is he who gives the finished biscuit the vaunted splendor. In fact, the secret fluffy biscuit hidden in properly beaten eggs. If you like chocolate biscuits, just add a small amount of cocoa powder.

Due to the popularity of the dish, there are many options for preparing a biscuit for a cake. Today I share only some of them, which are the most popular among most hostesses. Additional products are used to prepare the dough: sour cream, milk, cream, condensed milk, etc.

Ready-made biscuit cakes are smeared with cream, and left in the refrigerator for at least a couple of hours so that it is soaked. You can decorate the cake before serving. chocolate icing from cocoa, whipped cream or sprinkle with coconut flakes.

Lush classic sponge cake

Before you is a classic - this biscuit, despite all the seeming simplicity of cooking, will still require some skill from you. If you are cooking for the first time, then do not forget that the flour for such baking should always be sifted so that it is saturated with oxygen.

Ingredients:

• 6 eggs
• 200 g sugar
• 200 g flour

Cooking method:

1. Crack the eggs, separating the whites from the yolks.
2. Separately beat them with a mixer.
3. Add the sugar to the whipped egg whites and beat again until it is completely dissolved.
4. Sift the flour and add in small portions to the protein mass.
5. Then add the yolks to the dough and gently mix everything with a spoon or wooden spatula.
6. We cover the baking dish with parchment and spread the dough on it. The form should be filled no more than 2/3 of its height.
7. We send the biscuit to the oven for 35 minutes. Cooking temperature 180 degrees.

Simple chocolate sponge cake

The recipe is as simple as the previous one, only this time lovers will be happy with such a biscuit chocolate desserts. If you are planning a birthday celebration, then feel free to take note of the recipe.

Ingredients:

• 4 eggs
• 150 g sugar
• 100 g flour
• 3 art. l. cocoa

Cooking method:

1. First of all, we separate the whites from the yolks.
2. We divide the sugar into two halves, we fall asleep one in a container for proteins, the second for yolks.
3. Beat with a mixer alternately each of the masses.
4. Separate the third part from the protein mass and add to the bowl to the yolks.
5. Sift flour with cocoa and add to the yolks. From the resulting mass, knead the dough, and add the remaining proteins to it. Once again, mix well.
6. Ready dough transfer to a baking dish, pre-lubricated with oil or covered with parchment.
7. In the oven, a biscuit for a cake should be baked at a temperature of 180 degrees for about 40-45 minutes.
8. Before cutting the cake into pieces, the biscuit must be allowed to cool completely.

Biscuit on kefir for a cake in a slow cooker

If you have a slow cooker in your household, then you can effortlessly cook a delicious and fluffy biscuit with it. Also, the list of products is slightly expanded, and this biscuit is prepared using kefir and baking powder.

Ingredients:

• 2 eggs
• 125 ml kefir
• 60 ml vegetable oil
• 100 g sugar
• 1 tsp baking powder
• 1 pinch of salt
• 140 g flour
• Butter

Cooking method:

1. In a deep container, mix eggs, kefir and vegetable oil.
2. Add sugar, baking powder and salt to the resulting mass.
3. Sift the flour and add it in several stages, without ceasing to mix the mass until completely homogeneous.
4. Lubricate the bowl of the multivariate, as for any baking, with butter.
5. Pour the dough into the bowl, select the "baking" program and cook the biscuit for 40 minutes.
6. We cool the finished biscuit, after which we use it as the basis for the cake.

Delicate biscuit for cake on sour cream

If you appreciate the tenderness of taste in baking, then you will definitely like this biscuit. Having smeared the cakes of such a pie sour cream or condensed milk, you will get an unsurpassed palatability holiday cake.

Ingredients:

• 6 eggs
• 1 cup of sugar
• 1 cup sour cream
• ½ tsp soda
• 2 cups of flour
• 30 g butter

Cooking method:

1. Separate the egg whites from the yolks. The latter are mixed with sugar and beat them with a mixer.
2. Whisk the whites into foam.
3. Add sour cream to the yolks and mix. Then add soda, flour and mix again.
4. After that, add a third of the proteins and stir until completely homogeneous.
5. Add the remaining proteins, mix again.
6. Lubricate the baking dish with butter and pour the dough into it.
7. We send it to the oven preheated to 180 degrees for 45 minutes.

Now you know how to cook a biscuit for a cake. Bon Appetit!

A biscuit for a cake is one of the simplest and most affordable bases for such a dessert. The versatility of cakes allows you to cook a wide variety of cakes from them, using a lot of types of not only creams, but also fillings that are added to the dough during its preparation. Finally, I want to give a couple of tips so that your cake biscuit turns out well and surprises all guests without exception with its taste:

• Allow the eggs to cool thoroughly in the refrigerator before preparing the biscuit;
• When you prepare a biscuit, be sure to beat the egg whites and yolks separately from each other;
• Do not fill the form in which you will bake with dough to the very edges. In the process of cooking, it will rise by about one third of the height;
• Before cutting into cakes, the biscuit must be allowed to cool completely - so it will not crumble.

A good hostess is not the one who lives in the kitchen from morning till night, but the one who has several quick recipes and there is always time for yourself.

A real find will be quick and simple biscuits. They can be prepared for hastily and use for a wide variety of homemade cakes.

A simple quick biscuit for a cake - general principles of preparation

Most biscuit cakes are cooked on eggs with sugar and flour. But in classic version baking turns out to be slightly dry, requires soaking, plentiful smearing with cream. On the one hand, this is excellent, the cake will easily take on the desired taste, such cakes are combined with all types of cream. But if you want to cook something tender and rich, then you can not do without other ingredients.

What products can be added:

Sour cream, kefir, milk;

Boiling water, lemonade and other liquids.

For taste, cocoa powder, fruits or berries, vanillin, coffee, coconut flakes or nuts, it all depends not only on the recipe, but also on personal taste. It must be remembered that dry ingredients like cocoa powder absorb moisture, you will need to reduce the flour, otherwise the biscuit will turn out to be completely dry, heavy, and crumble.

For baking, you need a greased form or a deep baking sheet, they need to be greased from the inside and sprinkled with flour. But it is better to cut a circle or a rectangle of parchment paper on the bottom, grease and cover, you can simply smear the sides. In this case, there will definitely not be any problems with extracting the cake. You can cook not only in the oven, but also in a slow cooker, there is a couple below interesting recipes for microwave oven.

Easy biscuit recipe

For the easiest biscuit recipe, you need only three ingredients and an extra bit of oil for greasing the mold, vanillin or zest for flavor, but you can not add any of this. As an option - put everything in a cream or filling.

Ingredients

Four eggs;

120 g flour;

130 g of granulated sugar.

Cooking

1. If you have a good powerful mixer, then you can simply break the eggs into a bowl, add granulated sugar and beat well. In another case, the yolks and whites are separated into different bowls, the sugar is divided in half.

2. Beat the whites with sugar into a steep foam. The mass should be dense, light. Then beat the yolks. They will not turn into foam, but they will also become more magnificent, lighter.

3. Add flour, sift immediately to the yolks, stir and add whipped proteins. Now stir gently to keep the splendor of the dough.

4. Lubricate the form, sprinkle with flour. Or we cover a piece of oiled parchment to the bottom, you can just take silicone mold. We shift the dough, level the top with a spatula.

5. We send to bake. Temperature for simple biscuit in haste around 180 degrees.

Easy quick biscuit for cocoa cake

With cocoa powder, dark and chocolate cakes are obtained. For a simple quick biscuit for a cake, use dark powder without additives, then the color will be bright, the taste pronounced.

Ingredients

35 grams of cocoa;

5 grams of baking powder (0.5 sachet);

Five eggs (if they are small, then we take six pieces);

90 grams of wheat flour;

170 grams of granulated sugar.

Cooking

1. In a dry bowl, sift the flour, pre-mixed with cocoa, add baking powder to them. To give the biscuit a better flavor, you can add a couple of pinches of vanillin or a little vanilla sugar.

2. Break the eggs into another bowl. If they are small, then take one more.

3. We begin to beat the eggs with a mixer, after two minutes a good foam will appear. You can sprinkle sugar in parts.

4. After adding the last portion of sugar, beat the biscuit mass for about five minutes.

5. Switch the mixer to the lowest speed. If there is no slow speed, then we take out and take the spatula. Add flour, stir the dough for a few seconds.

6. We immediately transfer it to the form and send it to the oven, which should already have warmed up well to 180 degrees.

Easy microwave biscuit recipe

This lung prescription biscuit in the microwave is a real find for those who constantly do not have enough time. You can bake one large cake or make several cupcakes using small silicone molds. If you need to make a large cake, then you can bake several thin cakes.

Ingredients

0.5 cups of flour;

0.5 cups of sugar;

1 st. l. starch;

1 tsp cognac;

0.5 tsp baking powder.

Cooking

1. Beat the separated proteins into a stiff foam with half the norm of sugar, set aside the mass for a few minutes.

2. Beat the yolks until smooth, pour over the egg whites, add the flour mixed with the ripper, pour in a teaspoon of cognac. But you can cook a biscuit without it.

3. Pour the dough. It is convenient to use a silicone mold. But you can take other dishes suitable for cooking in the microwave. Lubricate the inside, sprinkle with flour.

4. We put biscuit cake in the microwave for 5 minutes, maximum power.

5. As soon as the time runs out, the oven will give a signal, we detect another five minutes. Do not open, let the biscuit stand for a while.

6. We take out, cool, use any cream for lubrication.

A simple quick biscuit for a cake with berries

Biscuits with berries have one huge advantage - they do not need to be lubricated or decorated, additionally filled with something. You can just sprinkle with powder. But, if you really want, you can decorate, cover with glaze.

Ingredients

Four eggs;

A glass of any pitted berries;

A glass of sugar;

A glass of flour;

1 tsp ripper;

A spoonful of starch.

Cooking

1. If the berries are with stones, for example, cherries or sweet cherries, then we take them out, prepare them before kneading the dough.

2. Break the eggs into a large bowl. Immediately pour all the prescription sugar, turn on the mixer, beat the mass for about five minutes.

3. Add baking powder mixed with flour to the dough, stir.

4. Put starch in the berries, mix gently and also run into the biscuit mass. Gently stir, transfer to the form. You can pour the dough first, and then spread the berries on top.

5. We send the form to the heated oven. Temperature 170-180. Bake for about half an hour until fully cooked. We do not immediately remove the biscuit from the mold, let it get a little stronger.

Easy biscuit recipe in a slow cooker

Another option is very juicy and light biscuit in a multicooker. It is prepared immediately with filling, it turns out just incredibly tender, heavy, somewhat similar to brownie.

Ingredients

A glass of milk;

A glass of sugar;

Two eggs;

Three tablespoons of cocoa;

130 grams of flour;

10 g baking powder;

100 ml of oil.

Cooking

1. We take any two bowls, divide the milk in half, pour it. We also share sugar and cocoa. Stir first one mixture, remove to the side. We stir the second.

2. Into the second mixture we introduce fresh eggs, shake the mass until smooth.

3. Pour in the vegetable oil, pour out the flour, cocoa, ripper and stir quickly.

4. Pour the dough into a greased multicooker bowl. Make sure it spreads evenly.

5. Bake for 50 minutes on the appropriate mode.

6. Open the multicooker. We quickly pierce the entire cake with a toothpick, make many holes.

7. Stir the first mixture, which was previously set aside, pour. Close the multicooker, leave chocolate biscuit for a couple of hours to soak.

A simple quick biscuit for a cake with cocoa in the microwave

A variation on a simple chocolate sponge cake for an egg and milk cake. The oil used is vegetable refined, that is, odorless.

Ingredients

Two eggs;

Six Art. l. flour;

Eight st. l. Sahara;

Five spoons of milk;

Two st. l. starch;

10 st. l. milk;

Three Art. l. cocoa;

6 art. l. oils;

10 g of ripper.

Cooking

1. Shake eggs with milk. You don’t have to beat, but if you have a mixer at hand, you can completely knead the dough with it, it will turn out very quickly.

2. Add sugar, stir until lumps dissolve.

3. Combine cocoa with flour and other dry products, stir. It is best to sift the mixture to saturate with oxygen.

4. Add flour to eggs and milk. We stir.

5. We introduce vegetable oil. Although, with melted margarine and butter, everything also works out. Stir for the last time.

6. We shift it into a mold, send it to the microwave for five minutes.

7. After the signal, leave the biscuit to stand for another seven minutes. Only then can you open the door and carefully remove the mold.

A simple quick biscuit for a cake - tips and tricks

Any biscuit can be poured onto a baking sheet, baked in a thin layer and used for a roll. Just make sure that the thickness of the layer is the same, the baking sheet is covered, and the biscuit is not too dry, otherwise it will be difficult to twist it.

The yolks do not want to be rubbed, grains of sugar remain? Put the bowl in a saucepan with warm water, everything will disperse perfectly in two or three minutes, the mass will become light.

In order for the biscuit to turn out to be even, the form with the dough added to it must be gently shaken to the sides. Confectioners recommend hitting the bottom of the countertop several times.

Do not put the biscuit in a cold or insufficiently heated oven, the peeling of proteins will begin. A meringue-like crust will appear on top, and the bottom of the cake will be moist, dense, heavy.

The biscuit was pulled out early, was it not baked inside? Only a microwave oven will help, you can’t put it in the oven again, the cake will only dry out.

Dessert will definitely turn out the first time, if you strictly follow the proportions of ingredients and step-by-step actions simple recipes very tasty biscuit cake.

Based on a biscuit prepared traditional way, you can cook a wide variety of cakes.

Ingredients:

• 4 eggs (as fresh as possible);
• 120 g of granulated sugar;
• 100 g of high-quality flour;
• 20 g cornstarch.

Cooking method.

1. The yolks are separated from the proteins. This is easy to do: you need to carefully split the shell in half over the cup and pour the contents from one half to the other several times. The protein will drain into the container, and the yolk will remain in the shell.
2. Beat the yolks with 80 g of sugar until the mass thickens.
3. In a separate bowl, froth the proteins with a mixer, add the remaining sugar and beat further for a minute. The mass will turn out dense, shiny.
4. Combine protein and yolk compositions.
5. Sift flour, combine it with starch. You can do without this ingredient, but the starch will take away excess moisture from the baking, making the biscuit more tender and fluffy.
6. Flour is added to beaten eggs, mixed for 5 seconds, moving from the edge of the cup to the middle of the dough.
7. The readiness of the dough is checked by hand: if there are lumps, knead them with your fingers.
8. Preheat the oven to 200 ° C. The form (it is better to take a detachable one) is covered with parchment or sprinkled with flour. Pour the dough so that it is evenly distributed over the bottom.
9. The biscuit is baked for 25 minutes. Its readiness is checked by appearance and, piercing with a toothpick: there should be no sticky dough on it.
10. The baked biscuit is left in the switched off open oven for 12-15 minutes. Then it is taken out and put to cool.
11. To make the biscuit easier to cut, you can wrap it with cling film and put it in the refrigerator for 40 minutes.
12. The cooled biscuit is cut lengthwise into 3-4 cakes with a wide knife.

For simple classic cake oil cream will do.

Ingredients for the cream:

• 400 g of oil with a fat content of 82.5%;
• 400 g of condensed milk;
• 40 g of powdered sugar;
• 1 g vanillin.

Recipe.

1. The butter is softened under normal conditions.
2. Powdered sugar and vanillin are added, which will smooth out the taste of butter.
3. All components are beaten with a mixer until a dense white mass is obtained.
4. Pour condensed milk and beat again.
5. The resulting cream is smeared with all the cakes.

Useful advice: a layered cake prepared according to any recipe must be left in the refrigerator for soaking for 4-5 hours.

With custard

Thanks to the cream, this cake recipe will turn out to be especially easy and very tasty. A biscuit for him is prepared in the classical way.

The necessary composition for cream and impregnation:

• 1 egg;
• 0.5 l of milk;
• 125 g sugar;
• 40 g flour;
• 100 g butter;
• 200 ml of water;
• 20 ml lemon juice.

Actions.

1. Grind the egg, 100 g of sugar and flour.
2. Everything is transferred to a saucepan, poured with milk and stirred to break up the lumps.
3. The pan is put on low heat, the contents are constantly stirred until it starts to boil, then immediately turned off.
4. The resulting cream is cooled at room temperature.
5. For impregnation, sugar is poured with water and boiled until thickened. Add lemon juice.
6. Biscuit cakes are first smeared with sweet water, then smeared with cream.

Cooking with sour cream impregnation

Biscuit cake with sour cream is tasty and juicy. It is perfectly saturated, so it does not need to be insisted for a long time. As a basis, a classic biscuit is used.

Ingredients for the cream:

• 800 g sour cream;
• 200 g of powdered sugar;
• 1 g vanilla.

Actions.

1. Powder is slowly poured into sour cream, stirring constantly.
2. Add vanilla, mix.
3. Assemble the cake, spreading the biscuit cakes with the resulting cream.
4. It is enough to leave the sour cream biscuit in the refrigerator for just an hour for impregnation.

With curd cream

Sour cream biscuit with curd-based cream turns out to be very tender, refined. Having prepared such a dessert once, you will return to this recipe again and again.

Foundation products:

• 5 fresh eggs;
• 100 g margarine;
• 100 g of fat sour cream;
• 120 g of sugar;
• 220 g flour;
• 10 g baking powder.

Cooking method.

1. Separate whites and yolks. Proteins are whipped with a mixer into a lush foam. The yolks are rubbed with sugar.
2. Margarine chopped with a knife and sour cream are added to the sweet yolk mixture.
3. Combine both mixtures. Beat with a mixer for 2 minutes.
4. The flour is sifted twice, the baking powder is poured into it.
5. The dry mass is introduced into the first composition in parts and beaten with a mixer at the slowest speed.
6. The dough is transferred into a mold and baked for 35 minutes at 180 ° C.
7. After the baked biscuit has cooled, it is divided lengthwise into 3 parts.

Cream Ingredients:

• 200 g butter 72.5%;
• 250 g of fresh non-grained cottage cheese with a fat content of 9%;
• 350 g of powdered sugar;
• 1 g vanillin.

Cooking process.

1. Butter is softened, combined with cottage cheese and vanilla. To make the composition homogeneous, beat the ingredients with a mixer at a minimum mode for 1 minute.
2. Powdered sugar is introduced into the resulting mass in parts, constantly stirring with a spoon.
3. At the end curd cream for sponge cake, beat again with a mixer until it becomes fluffy. All cakes are smeared with ready-made cream.

A simple and delicious recipe for honey treats

Honey-based biscuit is fragrant and very delicious dessert which even a novice cook can cook.

For honey cake a cream of butter and condensed milk, sour cream or cream is suitable.

Composition of components:

• 4 eggs;
• 230 g flour;
• 180 g of sugar;
• 60 ml liquid honey.

Sequencing.

1. Proteins are beaten with a mixer in a strong foam, sugar is added and continue to beat.
2. Yolks are driven into the sweet mass and again stirred with a mixer.
3. Add honey, beat until smooth.
4. The sifted flour is introduced in parts, while the mixer speed is reduced to a minimum.
5. The biscuit is baked for about 40 minutes in an oven preheated to 180 ° C.

Biscuit chocolate cake

This dessert will delight you with its extraordinary aroma and freshness. Chocolate cakes are best soaked thick cream from sour cream.

Required products:

• 4 eggs;
• 120 g flour;
• 160 g of sugar;
• 40 g cocoa powder;
• 6 g baking powder;
• 3 g salt.

Recipe.

1. Egg whites are cooled in the refrigerator.
2. Beat the yolks with 80 g of sugar with a mixer for 5 minutes.
3. Cold proteins are salted and whipped with a mixer, gradually pouring in the remaining sugar.
4. Both masses are combined and stirred with a mixer on a slow mode.
5. Flour is combined with cocoa and baking powder and only then sifted.
6. The dry mass is added to beaten eggs.
7. The chocolate dough is poured into a mold. Bake at 180 degrees for about 40 minutes.
8. The finished biscuit is cooled, cut into 2-3 cakes and soaked with cream.

With cream cheese cream and peaches

This delicious cake is sure to lift your spirits! As a basis, you need to use a classic biscuit. For cooking, both fresh and canned fruits are suitable.

Ingredients:

• 0.5 kg of cottage cheese;
• 50 g peach jelly powder;
• 350 ml of fat milk;
• 400 ml natural or peach yogurt;
• 50 g of gelatin;
• 0.5 kg of peaches;
• 250 g sugar;
• 1 g vanillin.

So let's get started.

1. Gelatin is put to swell in milk for 30 minutes.
2. Cottage cheese, yogurt, sugar and vanillin are whipped.
3. Peaches are cut into pieces or slices.
4. The gelatin mass is slightly heated and mixed with the curd. Half of the peaches are also added here. Stir.
5. The resulting mass is spread on cakes, leveled. The biscuit is removed in the refrigerator for 2 hours.
6. Dilute peach jelly according to the instructions.
7. The cake is taken out of the refrigerator. The top cake is decorated with the remaining pieces of peaches, poured with cooked jelly on top.

With a layer of whipped cream and strawberries

The cake according to this recipe is beautiful and unusually tender. Prepared on the basis of a classic biscuit.

Products:

• 600 ml cream (fat content from 33%);
• 250 g of powdered sugar;
• 300 g fresh strawberries;
• sachet of jelly (with strawberry or neutral flavor).

Impregnation Ingredients:

• 200 g strawberries;
• 250 ml of water;
• 40 g sugar.

Cooking steps.

1. With a mixer, whip the cream with powder until a dense mass is obtained.
2. Cut some strawberries into slices. A few whole berries are left for decoration.
3. Strawberry impregnation for a biscuit cake is prepared as follows: the berries are passed through a juicer, the cake is combined with water and sugar and boiled for 5 minutes. The mass is filtered, strawberry juice is added to it, then boiled again for 2 minutes. Cool and soak the cakes.
4. Spread on each cake butter cream and add chopped strawberries. The top of the cake is decorated with whole berries and filled with prepared jelly from a bag.

With protein cream and banana filling

This delicacy combines the lightness of a biscuit, the tenderness of a cream and the sweetness of a banana.

Compound:

• 4 proteins;
• 180 g of sugar;
• 2 g citric acid;
• 2 bananas.

Stages of preparation.

1. Beat the cooled proteins with a mixer, pouring sugar in parts. At the end add citric acid.
2. The mass is heated in a water bath for 10 minutes, while whisking continuously.
3. The cream is cooled and smeared with traditional biscuit cakes. Place banana slices on top.

How to cook a biscuit cake in a slow cooker?

A biscuit in a slow cooker will definitely turn out lush and tasty, even if you are cooking it for the first time. Products are used as in the classic recipe: 4 eggs, 120 g flour, 120 g sugar. This method of preparation has its own subtleties.

1. The flour must be sifted.
2. Proteins can not be separated from the yolks: whole eggs are beaten with sugar.
3. Adding flour to the eggs, mix the mass with a whisk or a wooden spatula.
4. The bottom of the multicooker is greased with vegetable oil and sprinkled with flour.
5. The biscuit is prepared in the "Baking" mode (1 hour).
6. Do not open the multicooker lid during cooking.
7. At the end of the program, the biscuit is removed from the bowl and cooled on the table for 2 hours, then cut and soaked with a cream of your choice.

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 proteins from the yolks, beat until intoxicating ... 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, lush 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 :)

This is how far you need to beat the eggs for 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 you should mix soda 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.

Here is a gif-image for clarity, how to mix correctly 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. We also lightly grease the inner sides of the mold with 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. Turn the cake over onto the lid large pot, with a quick movement, remove the paper from the bottom and turn it back onto a dish.

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

Biscuit in translation from Italian means "baked twice". classic biscuit made from flour, sugar and eggs. A delicious biscuit recipe may also contain cottage cheese, sour cream, kefir, chocolate, etc. Cooking a biscuit, as a rule, does not take much time. It is for the speed of preparation and excellent results that many housewives love to cook biscuit dough. Products from it are lush and delicate. Biscuit baking can be the most diverse. There are biscuit for cake, roll, cakes, etc.

How to make a biscuit? A simple biscuit recipe, however, has some cooking features. It is well-beaten egg whites and yolks with sugar and flour that give splendor to pastries. The quality of the biscuit largely depends on the freshness of the eggs, as well as the temperature of all the ingredients included in the composition. An equally important role is played by the duration of whipping and baking mode. How to cook a biscuit will tell our recipes. Cooking a biscuit at home will not be difficult if you follow all the cooking rules. To get the most fluffy and tender biscuit, it is recommended to carefully separate the yolks from the proteins so that they do not mix. Proteins are less amenable to whipping if they get yolk or fat.

There are many biscuit recipes. The dough recipe may include grated lemon or orange zest, vanilla sugar, cocoa powder, chopped nuts, poppy seeds, raisins, and other fillers. They must first be mixed with flour. In a classic biscuit, the recipe of which consists of eggs, sugar and flour, you can add sour cream and kefir. Biscuit on sour cream and biscuit on kefir is even more delicious and lush than the classic one. The recipe for a biscuit on sour cream will not cause you any difficulties. The chocolate biscuit recipe, which includes cocoa powder, is especially popular with children who require to make a chocolate biscuit regularly. We advise you to cook a very popular biscuit with apples - charlotte. You can even try making a biscuit without eggs - on vegetable oil and soda solution.

Cake layers are baked from biscuit dough. The biscuit recipe for the cake can be found on our website. The combination of biscuits various creams, fresh berries, fruits and nuts allows you to get a variety of delicious confectionery. An important component for such sweet products is biscuit cream. The biscuit cream recipe may include cottage cheese or chocolate. The curd biscuit may contain curd both as a filling and as a component of the dough.

How to cook a biscuit? You can use two ways to prepare this delicacy - cold and hot. Beat proteins should only be in a completely clean, without traces of fat, dishes. If the proteins are whipped poorly, then they need to be cooled. Beat the whites until a stable foam is formed. Excessively whipped whites with small bubbles, during baking, cause the dough to shrink. The yolk should be rubbed with sugar until white and beat until foamy. Mix whites and yolks immediately, while adding flour.

Cooking the biscuit in a warm way speeds up the process. How to make a biscuit in a hot way? In a water bath at a temperature of 40-50 degrees. You can immediately beat the eggs with sugar. Such a biscuit is denser and more crumbly than a cold-cooked biscuit. It is best to beat the resulting mass in an electric mixer, but you can also manually. The finished dough must be immediately poured into special molds and immediately begin to bake.

How to bake a biscuit? A delicate structure and a thin crust are obtained only if the biscuit is baked correctly. You need to bake a biscuit on a uniform medium heat. Do not open the oven during baking. But the finished biscuit must be left for a while in an open oven. This is done so that it does not fall off. A freshly baked biscuit is poorly cut, so after baking it is advisable to keep it for about a day.

How to bake a biscuit quickly? You can also cook a biscuit in the microwave. This method is simpler than the previous one. The dough itself is a bit dry, so impregnation for the biscuit is needed. As an impregnation, you can use chocolate, various syrups or alcohol.

Prepare a biscuit! Recipes with photos on our website will tell you how to do it right.