How to make a biscuit for a cake: recipes and tips

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

Biscuit has always been popular among housewives. Many recipes for cakes and rolls exist based on this test. It is famous for its simple preparation, but at the same time it remains the most capricious type of baking. When planning to cook biscuit dough, everything must be taken into account. It should include only the freshest ingredients, and when cooking, all temperature rules and a perfectly matched shape must be observed. If something is missed, then the cake is unlikely to work out, and the mood will definitely deteriorate. Therefore, let's talk today about how to make a biscuit for a cake without hassle, consider the basic rules and mistakes, as well as classic and unusual recipes based on this type of dough.

Secrets of lush biscuit

Some Biscuit Cake Secrets:

1. It's worth starting with the fact that all components taken for cooking should have the same temperature, up to the dishes. It is desirable that they be as cold as possible.
2. Shouldsift the flour very carefully with a sieve, preferably more than once. Choose only the highest grade flour.
3. The splendor of the biscuit largely depends on correctly and sufficiently whipped proteins. Therefore, you need to choose only eggs of the first freshness, giving preference to large ones.
4. You should never beat eggs together. Proteins must be carefully separated from the yolks. It is better to beat the whites in a more chilled form, not allowing even a piece of the yolk to get into them.
5. The dishes to be used for cooking must be thoroughly degreased. A paper towel dipped in lemon juice will do the job just fine.
6. It is necessary to strictly observe the sequence of adding ingredients.
7. During the mixing of all components, the movement must be done strictly from top to bottom and do it very quickly, but carefully. Then bubbles will remain in the dough and it will not settle.
8. If you add a little starch, the dough will be porous and will not crumble much. Be sure to grease the baking dish with butter. The piece should be small and slightly melted. It is necessary to completely grease the bottom and sides of the dishes.
9. When adding baking powder to the dough, grease and flour the form to the very top.
10. The finished dough must be immediately poured into a mold and put in the oven, otherwise you will not see splendor.
11. Put the form with the dough in the oven must be strictly in the middle.

At what temperature to bake a biscuit

Biscuitsensitive to high temperatures. Basically, according to the recipe, there is a recommendation for a mode of 180 degrees, but sometimes there are small deviations. If possible, you should leave the cake alone and let it bake quietly without looking into the oven, you absolutely can’t do this for the first 15 minutes, otherwise the dough will most likely settle. So that the biscuit does not come out wet, it needs time to cool and infuse.

Mistakes in making biscuits

It happens that a seemingly well-made cake still does not turn out the way it should. Several factors can influence this. Consider the most common mistakes:

1. Using stale or poor quality ingredients.
2. Failure to maintain the correct proportions of the components.
3. Badly whipped dough.
4. Wrong baking temperature.
5. The dough was not baked enough time.
6. The position of the cake in the oven was either too high or vice versa low.
7. The oven door was opened slightly or not closed properly during baking.
8. Draft may also have affected.

Let's look at how to make a sponge cake.

Cooking Methods

Biscuit can be prepared in two ways. They are called cold and hot. Let's talk in detail about each of them.

Cold way

Let's consider how to make a biscuit for a cake in a cold way. With this cooking option, the cake will not come outso fluffy and lighter. You will need the following ingredients: one glass of flour and sugar and 5 eggs. Eggs should be taken out about an hour before cooking, so that their temperature with the rest of the products is the same. Prepare the dishes, make sure they are dry and clean. Next, sift the flour into a separate container.

With the help of butter, grease the mold and sprinkle with flour or replace it with semolina. Preheat the oven, set the temperature to about 180 degrees.

Separate the egg into yolks and whites. Grind the yolks with half the sugar, until the grains disappear completely.

In a separate deep bowl, beat the whites with a mixer. This must be done carefully, until the volume is increased by at least three times. Then carefully add the remaining sugar and stir without stopping until it dissolves.

Mix the yolks with a third of the proteins, gradually add the flour. All the time gently stir the resulting substance with a spoon.

And for the final touch, add the rest of the proteins, without stopping mixing.

Hot way

By choosing the hot cooking method, you can get a more fluffy biscuit. Also, its plus is that the cake does not fall during cooking, but still it is less popular with housewives.

Ingredients and their quantity are the same for both cooking methods. Now you need to prepare a water bath. Two pans are taken, one of which should be smaller and stay on the walls of the second. In a large pot, the water should heat up, but not boil.

In the smaller potbreak the eggs and put it in a water bath, while stirring all the time with a mixer running at the highest speed.

After removing, continue to mix with a mixer, adding sugar, until the mass becomes twice as large.

Add flour gradually and use a spoon to bring to a smooth consistency. Then pour the dough into a mold and immediately send it to the oven.

Now that all the subtleties and methods of preparing biscuit dough are known, we can move on to practice. First you need to choose the right recipe. Consider both the simplest and more unusual cake recipes based on biscuit dough.

Sponge Custard Cake

According to this recipe, an airy biscuit for a cake is made quickly, while it turns out tender and incredibly tasty.

For the test you will need:

• 5 eggs;
• one cup each of flour and sugar;
• 20 grams baking powder;
• 2 tablespoons cocoa.

For the cream you will need:

• 1 egg;
• 150 grams of sugar;
• 100 ml milk;
• 100 grams of flour;
• 150 grams of butter.

For impregnation you will need:

• a teaspoon of coffee;
• 130 grams of sugar;
• 100 ml boiling water.

For frosting you will need:

• 75 grams of sugar;
• 3 teaspoons cocoa;
• 50 grams of milk;
• 30 grams of butter.

Cooking

Let's consider how to make a biscuit forcake. Cook the cakes in the cold way described above. The only addition is the addition of cocoa and baking powder to the yolks. To prepare a biscuit on eggs, you need to grease the form with oil, pour the freshly prepared dough into it and put it to bake at a temperature of 180 degrees in a preheated oven.

Now you can start the cream. Mix all the ingredients, except for the oil, and put on a slow fire, stirring all the time. As soon as the mixture begins to thicken, remove it from the oven and add the butter. Then leave the cream to cool.

Prepare the impregnation in advance by simply mixing all the necessary ingredients. The cake is not dry, and if you leave it overnight, and not do it right away, then impregnation may not be needed at all.

The finished cake should be allowed to cool and infuse, and after that it should be cut into three parts, generously smeared with cream and left to rest.

Now you can start frosting. Mix sugar, cocoa and milk, cook everything over low heat, and then add butter to the warm mixture. The icing that has begun to harden should be immediately poured onto the cake. Let the cake rest. Cocoa biscuit cake is ready. Bon appetit!

Honey biscuit

Consider another egg biscuit recipe. For the base you need to take:

• eggs - 5 pieces;
• sugar - 200 grams;
• flour - 180 grams;
• teaspoon of baking soda and baking powder;
• two tablespoons of honey, ideally liquid.

For creamyou will need:

• 300 grams of mascarpone cheese;
• 500g 35% cream;
• 50 grams of powdered sugar.

Impregnation will consist of the following ingredients:

• 2 teaspoons of sugar and lemon juice;
• 150 ml boiled water.

Cooking method

Let's consider how to make a biscuit for a cake. It is prepared by the classic cold method. Separate whites and yolks. Mix 70 grams of sugar with yolks and add honey. Separately, prepare the proteins by whisking them well, then add the remaining sugar in two equal portions without turning off the mixer.

This is a cake biscuit recipe with baking powder, so the latter must be added to the sifted flour along with soda. Then mix the whites with the yolks and pour the flour in a thin stream. Pour the dough into a mold and leave in an oven heated to 180 degrees for half an hour. After baking, let the cake cool and then cut into three equal parts.

Prepare the impregnation by mixing all the ingredients. We take deep dishes, pour cream into it, add cheese and powder. Mix with a mixer, starting at a low speed, gently increasing it.

Ready-made cakes just need to smear each with cream and let stand for a while. The cake is ready to eat.

Recently, egg-free baking has become popular. This also applies to biscuits. At first glance, this causes misunderstanding, because this is the most important of the three components in the classic recipe. But connoisseurs of this cooking method claim that the cakeis lighter and more airy. There are many biscuit recipes for a kefir or sour cream cake. Here is an example of such a cake, which does not include chicken eggs.

Sponge cake without eggs "Happiness"

So, first of all, to prepare this biscuit recipe at home, you need to prepare the products.

Dough for two cakes:

• 500 grams of low-fat sour cream or kefir;
• 200 grams of vegetable oil, it is important that it has no smell;
• two cups of flour;
• soda and vanilla on the end of a knife;
• 200 grams of sugar for each cake;
• 100 grams of poppy.

Cream cake:

• 400 grams of condensed milk
• 2/3 sticks of butter

Cake filling:

• a glass of walnuts;
• 3 pieces of bananas.

Let's consider further how to cook a biscuit according to this recipe at home.

Cooking the cake

Start with the cakes, cooking and baking them one at a time. To make a biscuit for a cake without eggs, first of all you need to turn on the oven so that its temperature is 200 degrees.

Grease a baking dish with vegetable oil and sprinkle with flour. Put half of the sour cream in a bowl, add a drop of soda, after a couple of minutes pour 100 grams of vegetable oil, add sugar and a pinch of vanillin. Beat the mixture with a whisk and add the flour and all the poppy seeds, continuing to stir the resulting mixture.

Next, pour the dough into the mold andput in the oven for about a third of an hour.

The second part of the cake is prepared in exactly the same way, with the only difference that without poppy seeds. When the base is ready, you can proceed to the cream. The cakes will just cool down at this time.

Simply melt the butter and gradually pour the condensed milk into it, stirring all the time with a mixer. Then the cake, in which the poppy was added, put on a dish and grease with cream. The layer should be thin enough.

Cut the bananas into rings and put them on top of the cake, and then brush with cream again. Grind the nuts in advance and glue them a little, adding cream to them. Next, put them on top of the banana rings and apply a cream layer again. Put the second cake on top of the first, and then grease the top and sides with the rest of the cream. Leave to infuse for a few hours.

So, we looked at the recipes for making a biscuit, at what temperature to bake it and the main recommendations. If all the rules and tips are followed, then the cake will turn out lush and tasty. Yes, and cakes from such a dough are prepared quickly, and the taste will not yield to a more complex confectionery product. They can be made with any cream, experiment with the filling, cook at least for every day, even for a holiday. No wonder the biscuit has worldwide popularity and is so loved by both children and adults.

And most importantly, homemade cakes will always be many times superior to purchased ones in quality and taste, and also inferior in cost. Moreover, now baking a biscuit has become a simple matter!