Lush biscuit for the cake - the key to a successful dessert! Recipes for lush biscuits for cake on eggs, sour cream, butter, lemonade with cocoa and zest

Lush biscuit for the cake - the key to a successful dessert! Recipes for lush biscuits for cake on eggs, sour cream, butter, lemonade with cocoa and zest

A lush sponge cake is not only a delicious cake, but also a big one. If done correctly, then from one cake can be easily cut into several layers, soak and fluff, decorate with fruits, berries or nuts. What happens? This delight!

Lush cake sponge for cake - general principles of cooking

Most biscuits are based on eggs, sugar and flour. Usually the recipe indicates the number of eggs of medium size. If they are large or small, then you can reduce or increase the rate, but without fanaticism. Eggs need to be beaten well, so that the cakes are fluffy and porous. Without an electric mixer, this is not possible. Sometimes whip the whites and yolks separately, dividing the sugar rate in half, then combine and season with flour. It, in turn, must be carefully sifted.

What else can follow the recipe:

• sour cream, kefir, milk;

• vegetable oil, butter, margarine;

• boiling water;

• honey.

Often, cocoa powder, coconut chips, cinnamon and other flavored ingredients are added to the biscuit for taste. For pomp can go soda or other types of rippers. Vanillin or vanilla essence is usually added to the fragrance.

For baking biscuits, you can use the oven or the currently-popular multicooker. In the oven, the temperature is set at 180-200 degrees. The thicker the cake, the lower the parameters. If the sponge cake is baked simply on a baking sheet, for example, for a roll or multi-layered cake, then 200-210 can be set, the thin cake will be prepared very quickly.

Lush biscuit for a cake with baking powder

The simplest recipe for vanilla lush sponge cake. It is prepared with the addition of ripper. That is why, in any case, it turns out to be porous, airy, it does not settle even with weak beating of eggs.

Ingredients

• 200 grams of sugar sand;

• 200 grams of flour;

• five eggs;

• 7 grams of ripper;

• bag of vanillin.

Cooking 1. For whipping need to take a clean and dry bowl. Be sure to check that it does not have any traces of fat. Break eggs, beat three minutes. Add the sugar in parts, continue to beat until a fluffy and airy foam appears, this is about ten minutes.

2. Sift flour, combine with baking ripper. This ingredient will help the biscuit to rise very well in the oven.

3. Add flour parts, pour vanilla bag, so that the flavor of the baking was pleasant. Gently stir, the mixer for this is better not to use, just do not need to interfere for a very long time, just a few movements with a spatula.

4. Pour into the form of dough, send bake. Cooking lush sponge cake at 180 degrees for about half an hour, the exact time depends on the height of the form.

Lush sponge cake for “Chiffon” cake

The option is very gentle and moist, lush sponge cake. According to the recipe it is added to vegetable oil. It must certainly be refined and of high quality, the aroma of sunflower should not be present.

Ingredients

• two yolks;

• four proteins;

• 105 g of sugar;

• 90 grams of milk;

• 1.5 tsp. baking ripper (from the bag);

• 160 grams of flour;

• 65 grams of oil;

• vanilla, a pinch of salt, a little zest.

Cooking

1. In a bowl, mix the yolks with the milk. Add to them 80 grams of sugar, stir until the grains dissolve. Then add vanilla, slightly grated zest and pour in vegetable oil. Re-stir.

2. Mix the flour and the ripper, sift it all together. Add to the dough, stir.

3. We are engaged in Christmas trees. Add to them 25 grams of sugar, which remained. Immerse the mixer and beat the dense foam. It should make a peculiar eggnog, but not very sweet.

4. We collect protein foam with a spoon or spatula, mix it into the dough. We do this carefully, it is not necessary to rotate intensively with a spoon.

5. Now you need to shift the dough. We take the form from 20 to 23 cm. Top neatly leveled.

6. Chiffon sponge cake is baked in the usual way, the temperature in the oven is average.

Lush sponge cake for cocoa cake

Chocolate option lush biscuit cake. It turns out quite dry, but it is excellent for impregnation with syrups, layers of fruit, or any sweet cream.

Ingredients

• four eggs;

• 30 grams of cocoa;

• 150 grams of sugar;

• 100 grams of flour;

• 5 grams of ripper.

Cooking

1. Gently break the eggs with a knife with a knife, separate the whites in one bowl, discard the yolks separately.

2. Add to the yolks 120 grams of prescription sugar, grind to homogeneity.

3. Mix the flour with cocoa powder and you can immediately fill them with a ripper. Sift all together.

4. Protein and sugar residues whip until fluffy and thick foam. Since there are no yolks in them, it will take 2-3 minutes at the highest speed of the mixer.

5. Combine the yolk mixture with flour, add fluffy whipped whites with sugar. Stir the dough with a spatula until it becomes homogeneous.

6. Shift the chocolate mass in a greased mold.

7. Chocolate lush sponge cake is baked at 180 degrees, we check it with a puncture in the central part.

Lush cake for sour cream cake

The recipe is a simple fluffy sponge cake. Sour cream is better to use fat, it is desirable to take at least 25%, you can replace the cream, too, everything will turn out fine.

Ingredients

• four eggs;

• 100 grams of sour cream;

• 200 grams of sugar;

• 260 grams of flour;

• 1 tsp. baking powder;

• spoon of vanilla sugar.

Cooking

1. Remove sour cream from the fridge to the table and measure it in advance, let it warm up, like the rest of the ingredients according to the recipe.

2. Eggs until fluffy, beat immediately with regular sand and vanilla sugar. It takes about fifteen minutes.

3. Enter sour cream into the beaten eggs, then flour, with the ripper previously mixed in.

4. Stir the dough well, put it in the form.

5. Put the sour cream cake in a preheated oven. Bake until ready. Then gently open the door, let stand in the switched off oven for 10 minutes, fully open and remove. Cooling down.

Lush sponge cake with butter

Butter for such a biscuit need to take good, be sure to see the percentage of fat. It should not be lower than 70. We take it out of the refrigerator for 2 hours before preparing the biscuit, the product should lie warm and soften well.

Ingredients

• 250 grams of sugar;

• 2 tsp. baking ripper;

• 10 g vanilla sugar;

• four eggs;

• 200 grams of flour;

• 220 grams of butter.

Cooking

1. Break eggs into one bowl, add half of the sugar. You can not measure, pour "by eye". Beat with a mixer for about five minutes, a slight pomp should appear.

2. Add the rest of the sugar to the softened butter, immerse the mixer in it, you can not wash, beat about ten minutes. Sugar should be completely dissolved, and the oil will become white, fluffy. As soon as this happens, we add the beaten eggs to the butter in parts, continue stirring.

3. As soon as all the eggs are finished, you can add flour with a frizzled baking powder, vanilla. Knead the dough.

4. Send the oil biscuit to bake in the oven. He will prepare about 35-40 minutes at 170 degrees. At the end, you need to open the oven for fifteen minutes, turn it off. Once the cake gets stronger, you can get it.

Lush cake for lemonade cake

A very interesting recipe for lemonade sponge cake. You will need a highly carbonated drink like “Duchess” or “Pinocchio”.

Ingredients

• 2.5 Art. flour;

• four eggs;

• a glass of lemonade;

•? glasses of oil;

• 10 grams of ripper;

• a glass of sugar;

• 1 tsp. crushed rind.

Cooking

1. Combine raw eggs in a bowl of sugar. Separately, combine the flour with chopped zest and baking powder. You can take a bag of vanilla or vanilla sugar instead of zest.

2. Beat eggs about ten minutes.

3. Pour in vegetable oil.

4. Add the sifted flour, previously mixed with other ingredients.

5. Start mixing the dough, while pouring carbonated lemonade in the process.

6. Quickly pour it all into shape, as soon as we achieve a uniform consistency. 7. Bake lemonade sponge cake until ready.

Lush biscuit for boiling water cake (vanilla)

Biscuits on boiling water are vanilla and chocolate, they differ in taste and color, but always turn out lush and porous.

Ingredients

• four eggs;

• four spoons of boiling water;

• teaspoon ripper;

• 190 grams of sugar;

• 4 spoons of butter;

• 2 tablespoons of starch;

• 130 grams of flour;

• bag of vanillin.

Cooking

1. Break eggs into a bowl, pour granulated sugar, beat it all up to fluffy foam.

2. Combine flour and ripper, we introduce to them two spoons of starch and a bag of vanillin. Best of all is sift together.

3. Add the dry mixture to the beaten eggs, slowly stir and immediately add three spoons of vegetable oil.

4. By this point the kettle should boil. Measure out the right amount of boiling water and also pour into the dough.

5. Quickly stir, pour into a pre-lubricated, baked baking dish.

6. We send biscuit in the oven. We bake to pomp and ruddy color.

Lush cake biscuit - useful tips and tricks

• After complete cooling of the biscuit you need to wrap with cling film, put it in the refrigerator for 5-8 hours. During this time it will “ripen”, the moisture will be evenly distributed inside, it will be easier to soak these cakes, it will get much more tasty.

• Even the driest and most boring biscuit will easily become a smart cake. You only need to pour it well with syrup, use a suitable cream and filling.

• The bottom of the form is usually covered with parchment. As an option - it is good to lubricate the surface with a piece of butter, sprinkle with flour.

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