How to bake cake layers: recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

If you are a fan of home baking and your culinary skills extend far beyond Charlotte recipes, try making a cake! At home, this is not so difficult. The main thing is to start, and we will suggest interesting and original recipes for the base for a chic dessert. So, the option and recipe for cake layers is before your eyes.

Cake base

The most delicious cakes are made from simple ingredients, you just need to know how to combine them. Any recipe for cake layers at home is suitable for creating a culinary masterpiece.

But there is a certain technology. As a basis for a homemade dessert, you need to bake cake layers. A simple recipe involves the use of available products. And one of the options will turn out from them:

• sand;
• biscuit;
• protein;
• sugar;
• puff;
• tiny.

Which shape to choose?

What to do if you need to bake curlycake in the shape of a star or a heart? Use special baking molds that will repeat a specific workpiece. In this case, it is better to choose detachable models.

If you don't have curly molds and baking sheets, you'll have to cut them. To do this, prepare a drawing cut out of thin paper and attach it to the cake. Cut with a circular cutter.

But form only a semi-finished product that has cooled well at room temperature, otherwise the cakes will turn out to be wrinkled.

And the trimmings can be used in crumb cake recipes (see below).

Shortcake

What are the ingredients:

• wheat flour - 550 g (including for filling);
• sugar - 200 g;
• eggs - 2 pcs;
• butter - 300 g;
• baking powder - 1 tsp;
• s alt - a pinch.

This amount of products will make about 1 kg of dough. It is very important to use lower quality wheat flour in the shortbread recipe for the cake. This will make the perfect sand cake.

Cake layers - recipe in the oven:

• Mix soft butter and sugar to make a homogeneous mass. It is better to use a regular whisk.
• Add eggs, s alt. Stir.
• Combine flour with baking powder and sift. Enter into the mass and knead the dough. The lump should be elastic and at the same time soft. Knead quickly, with active movements. It is not recommended to knead shortbread dough for a long time - it can become hard and tight.
• Divide the dough into 3-4 parts according to the number of cakes needed. Everyoneroll the lump into a layer. Pierce with a fork evenly over the entire surface.
• Turn on the oven at 200-220°C and bake each layer of dough separately for 10-15 minutes.
• Leave the cakes on the wire rack on the table to cool at room temperature, if necessary, cut the finished cakes with a circular knife.

Biscuit cake - classic recipe

What are the ingredients:

• wheat flour - 280g;
• potato starch - 3 tbsp. l.;
• sugar - 350 g;
• eggs - 13 pcs

Interestingly, this biscuit does not contain baking powder. And the fluffy dough comes from beaten egg whites.

Recipe for cake layers next. It is better to prepare the dough for the classic biscuit dough using a blender, mixer or table beater.

Rinse eggs thoroughly in warm water, wipe, break one by one into a small bowl. And then pour into a larger container for whipping with sugar.

So, beat the sugar and eggs until fluffy. It will take about a quarter of an hour. And the result is a homogeneous foamy structure without grains of sugar. Increase in volume - 3-3.5 times.

Mix potato starch and flour and sift together. Then, without ceasing the beating of the sugar-egg mass (but at the first speed), pour in the flour in portions. No longer than 14-16 seconds.

Immediately spread the dough inform or several forms for a variety of cakes. Put in a preheated oven at 170°C for 40 minutes. Cooking time depends on the mass of one cake.

These are ready-made (cream-covered) shortcake cakes - recipes with photos, see below. And also check out the thematic video - an example of decorating and decorating a biscuit cake

What to add to biscuit or shortcrust pastry?

Classic recipes for cake layers are recommended to be enriched with additional ingredients. They can be:

• small pieces of candied fruits;
• cocoa powder or instant coffee (you must first sift through a fine sieve);
• grated chocolate or special confectionery drops from it;
• sweetened condensed milk or boiled condensed milk (little or instead of sugar);
• poppy seeds (pounded in a mortar);
• spices (vanilla, cardamom, fresh chopped mint or dried herb powder);
• ground nuts (pre-roasted and dark skinned, especially almonds);
• sesame seeds or sunflower seeds (roasted until golden brown);
• alcoholic flavoring - liquor, white wine or rum (cognac gives the dough a gray tint, it is used extremely rarely);
• food coloring (berry, fruit or vegetable juice, powder coloring in various colors);
• pieces of fruit or berries, puree from them (including quick-frozen ones).

Quick-frozen pieces of berries or fruit should not be thawed. Better bread them in potato starch orwheat flour and fold directly into the dough.

Protein cake (or air)

What are the ingredients:

• sugar - 950 g;
• raw egg whites - 470 ml;
• vanilla powder - on the tip of a knife;
• citric acid - on the tip of a knife.

The recipe for cake layers is as follows. Pour the whites into a large cup and start beating at the first speed of the mixer, smoothly switch to the second, third, when the mass thickens. It is necessary to achieve an increase in mass by 6-7 times.

Then reduce the speed to 1 and pour in the mixture of sugar, vanillin and citric acid in a thin stream - beat for about 2 minutes. Put the mass into greased forms (according to the number of cakes) using a spatula or a pastry bag. Level and bake at 110°C for about an hour.

Be sure to prepare a baking sheet for such a cake. Lubricate with a piece of soft butter or margarine, sprinkle with wheat flour. So the cake will not stick.

Cocoa powder or ground roasted nuts are often added to the protein dough to taste - walnuts, almonds, cashews, peanuts or others.

Sugar dough

What are the ingredients:

• wheat flour - 500 g;
• sugar - 500 g;
• large eggs - 3 pcs;
• cow's milk - 500 ml;
• vanillin powder - on the tip of a knife.

Cake crust recipe:

• In one bowl, break the eggs, pour in the milk, add sugar and vanillin. Stir the mass or beat at low speed until the sugar grains are completely dissolved.
• Add flour and beat for no more than two minutes.
• Then the dough can be allowed to stand at an approximate temperature of 12°C for several hours. In this case, it will have better quality and the cakes will turn out to be more attractive and tasty, as well as less brittle. Or immediately form the dough and bake in a well-heated oven at 200 ° C for about 5-6 minutes. Provided that the cakes are thin.

Very thin cake layers are made from this dough. And in most cases, sugar dough is used for baking finishing fragments for cakes, as well as piece confectionery. These are sweet rolls with thick filling, homemade waffles, cake design parts (for retail or wholesale).

Puff cake

Now you can make your own cake layers. The recipe is simple (with photo) and relatively quick. Moreover, puff pastry can be prepared for the future by freezing in a bag. And when you want to bake a puff pastry cake, take it out and let it thaw at room temperature until soft and springy.

Baby semi-finished cake

What are the ingredients:

• wheat flour - 100g;
• sugar - 120 g;
• eggs small - 2 pcs.;
• butter - 40 g;
• baking powder - 1/3 tsp;
• cuts of baked semi-finished cakes, shortcakes, pastries - 650 g.

Featureof this type of cakes is the use of various other semi-finished products for testing scraps. In the test for one cake, there may be pieces from a puff cake, biscuit or shortbread. Such a variety does not make ready-made crumb cakes worse, they have an original texture and a delicate taste. In addition, food raw materials are saved, because scraps can remain from the molding of cakes and pastries that have been baked recently.

Also, in one test, you can combine trimmings of the same type, for example, only biscuit ones. This is how they do it in pastry bakeries. Cocoa powder is often added to crumb dough as a natural dye. Or zhzhenka (sugar), it also gives the dough a brownish tint.

Easy to make delicious cake layers. The recipe is as follows:

• Chop the cake cuts in a blender until crumbs, a loose consistency.
• Toss the crumbs with soft butter until smooth.
• Beat eggs and sugar separately until frothy. It is necessary that the sugar particles dissolve. To make the process go faster, you can replace the granulated sugar with powdered sugar - it will instantly dissolve in the egg mixture, which will noticeably speed up cooking.
• Mix butter crumbs and egg mixture.
• Add flour and baking powder. Knead the dough.
• Next, who needs to be allowed to stand a little and you can mold the cake blanks - roll them out with a rolling pin.
• When baking, turn on the temperature in the oven at 190-200°C. Recommended time is 30 to 50 minutes perdepending on the thickness of the cakes.

Never lower the baking temperature indicated in the recipes. This can lead to burning of the dough and damage to the cakes. It will be possible to restore burnt places only with a sand or biscuit semi-finished product. Yes, and only if the burner area is small. To do this, take a knife or a simple grater and clean the damaged areas.

How to bake?

But that's only about the oven, where you may not have time to get your bearings when the temperature rises or you just don't notice it.

But you can go the other way. For example, biscuit, shortbread or crumbly semi-finished cakes are easily baked in a pan on the stove or using a slow cooker and even a bread machine. When using each of the cooking machines, be guided strictly by the recommendations for the specific model that you have available.

This is how cake layers are made. Combine a simple recipe at home with your creative imagination and artistic streak - get a unique author's cake that you can't buy in a store!