Wet biscuit. Cake Biscuit Recipes

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

Wet biscuit is well remembered by people who lived in the USSR. At that time, bakeries, pastry shops and culinary shops filled cakes, the layers of which were incredibly juicy.

Wet biscuit differs from the traditional one in that it can be eaten without additives, while it is very tender. It is either cooked immediately wet or soaked in syrup after baking. You can make a cake out of these cakes by smearing it with any cream, marmalade or jam.

General cooking tips

1. When making dough for a wet biscuit, the proteins are separated from the yolks and beaten separately. You can first beat the whites with sugar until stiff foam, and then add one yolk to the mass.
2. To get the effect of moisture to whipped proteins, so as not to disturb their airiness, add water, cream, milk, liquid sour cream, condensed milk or kefir very carefully, in small portions.
3. In order for a wet biscuit to rise well, you need to add baking powder, slaked soda or baking powder.
4. Flour must be of the highest grade, and it must be sifted through a sieve.

Easiestoption

Product List:

• flour - 100 grams;
• sugar (sand) - 100 grams;
• fresh eggs - 3 pieces;
• butter - 30 grams;
• milk - 50 ml;
• baking powder (or soda) - half a teaspoon;
• s alt - a quarter of a teaspoon.

Procedure:

1. Heat milk.
2. Melt the butter on the stove over low heat.
3. Sprinkle s alt and baking powder (soda) into flour.
4. Separate the whites from the yolks.
5. Beat egg whites to firm peaks.
6. Slowly add sugar to egg whites and continue beating.
7. Add egg yolks (one at a time) to egg whites and continue beating.
8. Into the egg-sugar mass gradually, in small portions, introduce flour with s alt and baking powder.
9. Pour warmed milk into the resulting mixture and whisk. The dough is ready.
10. Put the dough into a mold and put it in the oven, preheated.
11. In half an hour the cake should be ready.

You should end up with a wet biscuit. You can smear such cakes with any cream, to taste.

Chiffon wet biscuit recipe

A cake made from such a dough does not need any impregnation at all. It is moist, tender and very tasty. So the ingredients are:

• flour - 130 grams;
• powdered sugar - 30 grams;
• fine sand - 120 grams;
• egg whites - 5 pieces;
• egg yolks - 3 pieces;
• vanillin - optional;
• water or milk - 120 ml;
• s alt– to taste;
• baking powder - a teaspoon with a slide;
• soda - a quarter of a teaspoon;
• vegetable oil - 80 ml;
• starch - 50 grams.

Cooking order:

1. Separate the whites from the yolks so that the latter do not get into the protein. Allow egg whites to come to room temperature for easier whipping and firmer peaks.
2. Mix dry ingredients: flour, soda, starch, baking powder.
3. Fire the oven, prepare a tin lined with baking paper (only the bottom), do not grease the sides of the tin.
4. Heat milk until hot.
5. Mix the yolks with vanilla and granulated sugar and beat until the mass becomes light and airy.
6. Pour vegetable oil into the yolks and mix.
7. Stirring, pour hot milk into the yolks in a thin stream and mix.
8. Sieve the dry mixture with flour through a sieve in small portions into the yolk mass and mix.
9. In a mixer, beat the egg whites with s alt, increase the speed gradually. Add powdered sugar when soft peaks appear, beat until firm peaks.
10. Stir the proteins into the dough very carefully, in small portions, to keep airiness.
11. Pour the dough into a mold, put in the oven for 40 minutes at 160 degrees. Do not open the oven door for half an hour, then check the readiness with a dry toothpick.
12. It is best to cool the biscuit upside down right in the form, then remove and leave for 6 hours beforehow to start smearing with cream so that it does not sink in the finished cake.

In the slow cooker

Baking a wet biscuit in a slow cooker is much easier than in an oven. With the advent of this miracle pot, even novice cooks have a chance to get an excellent dessert.

The simplicity of baking in a slow cooker lies in the fact that it provides the ideal temperature, because the difficulties of preparing a capricious biscuit in the oven are associated precisely with temperature conditions. In the oven, it often burns on the outside, but does not bake inside, after it is taken out of the oven, it immediately falls off. In the microwave, it turns out a lush, tall and beautiful wet biscuit. The recipe is very simple.

Products Needed:

• one cup each of sugar and flour;
• four eggs;
• a packet of vanilla sugar;
• oil for lubricating the multicooker bowl.

Cooking steps:

1. Beat the whites with a mixer until stiff peaks, gently add the yolks and both types of sugar while constantly beating.
2. Add flour and stir with a spoon.
3. Grease the multicooker bowl with oil, put the resulting dough into it, smooth the surface.
4. Set the "Baking" mode and time 50 minutes.
5. After baking, remove the biscuit from the bowl and cool.

Chocolate

Wet chocolate biscuit tastes delicious.

To prepare the dough you need to take:

• glass of sugar;
• one and a half glasses of milk;
• three fresh chicken eggs;
• three spoons of cocoa;
• two cups of flour;
• one hundred milliliters of vegetable oil;
• each sachet of baking powder and vanillin.

Ingredients for syrup:

• half a glass of water;
• one and a half glasses of milk;
• four large spoons of granulated sugar;
• one and a half tablespoons of cocoa;
• large spoonful of vegetable oil.

Cooking order:

1. Beat sugar with eggs properly, add vegetable oil and milk.
2. Mix flour, cocoa, baking powder and vanilla.
3. Combine the dry mixture with the egg and milk mixture and mix well.
4. Pour the resulting dough into a mold and place for 50 minutes in an oven preheated to 180 degrees.
5. Combine all the ingredients for the syrup in one bowl, mix and put on low heat. Cook, stirring constantly, until boiling, then remove from heat.
6. As soon as the biscuit is ready, take it out of the oven, cut it into pieces straight hot, make holes in them, for example with a toothpick, and pour the syrup on them. Let the biscuit soak.

Assembling the cake

In order to assemble the cake, you can bake two cakes or one tall, cut lengthwise into two parts and smear with cream or soak in syrup.

Wet biscuit cake with sour cream is a very popular and beloved option.

To prepare the cream you will need:

• glass of sugar;
• a bag of vanillin;
• 200 g sour cream;
• 300g full fat cream.

Put sour cream in a bowl and pour cream, pour sugar and vanillin, mix and leave to completely dissolve sugar. Then beat with a mixer, while increasing the speed gradually.

Korzhi can be soaked in honey syrup, creamy fruit filling, condensed milk mixed with water.