Biscuit cake: recipes, toppings. How to make fluffy biscuit

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

Biscuit cake recipes are simple and varied, so every experienced housewife knows several ways to prepare such desserts. All of them are made from readily available ingredients and can be a real decoration for any holiday.

General recommendations

The composition of the dough for classic biscuit cakes includes chilled eggs, flour sifted three times and granulated sugar. Cooking utensils must be dry and clean. In addition, it is advisable to cool the container intended for beating eggs and granulated sugar in advance.

It is recommended to bake a biscuit at a temperature not exceeding 180-200 degrees. Moreover, during the first fifteen minutes it is strictly forbidden to open the oven door. The residence time in the oven largely depends on the thickness of the cake. So, it will take about fifty minutes to bake a four-centimeter product.

The filling for biscuit cakes can be absolutely anything. In addition to the traditional cream, chocolate, berries and fruits are added there. Very tasty baked goodswith peach-curd or strawberry-cream filling.

Option in multicooker

According to this recipe, you can relatively quickly prepare a delicious homemade dessert with sour cream. It is advisable to do it in the evening, so that during the night the cakes have time to be thoroughly soaked and become more tender. Since a simple biscuit recipe in a slow cooker involves the use of a certain set of products, stock up on everything you need in advance. To knead the dough you will need:

• One hundred and seventy grams of sugar.
• Six chicken eggs.
• One hundred and fifty grams of flour.
• Pinch of vanilla.

In addition, a simple biscuit recipe in a slow cooker suggests that the cakes will be smeared with cream. To prepare it, you must have in your kitchen:

• Half a kilo of 25% fat sour cream.
• One hundred and fifty grams of sugar.

This sour cream goes well with any toppings. Therefore, if desired, it is supplemented with berries, dried fruits, nuts or bananas.

Process Description

In a dry and clean bowl, pre-chilled eggs and granulated sugar are combined. All beat well with a mixer until a lush white foam appears. Typically, this process takes about seven minutes. Then vanillin and flour sifted three times are added there. All this is very carefully mixed with an ordinary spoon, trying not to disturb the splendor of the dough. The resulting mass is poured into a multicooker bowl, the walls and bottom of which are oiled, and coveredlid. Prepare a biscuit in the “Baking” mode for sixty minutes. After the signal, it is removed from the device and cooled slightly.

Meanwhile, you can pay attention to the preparation of the cream. To do this, sour cream is combined with granulated sugar and whipped vigorously until the grains are completely dissolved. The cooled cake is cut with a sharp long knife into three approximately identical parts, generously smeared with cream and stacked on top of each other. A fully prepared biscuit cake is decorated with melted chocolate and sprinkled with crumbled cookies. Then it is left for a couple of hours to soak.

Option with condensed milk

This dessert is distinguished not only by its excellent taste, but also by its delicious aroma. It consists of light cakes, fruits, cream and sweet impregnation. Before making a biscuit cake, make sure that you have all the required ingredients on hand at the right time. In this case, you will need:

• Two hundred and ten grams of flour and granulated sugar.
• Four chicken eggs.
• Three hundred and ten grams of butter.
• One and a half cans of condensed milk.
• Two kiwis and two bananas each.

To prepare the impregnation, you will need a couple of tablespoons of cognac, as well as one and a half glasses of water and sugar. To decorate the finished dessert, you need to additionally stock up on nuts, white chocolate or powder.

Action algorithm

Before you prepare a magnificent biscuit, you must definitely cool the eggs and beat them untilfoam, gradually adding sugar. The sifted flour is gradually introduced into the resulting mass and gently mixed. The resulting dough is laid out in a split form, lined with parchment and greased with butter, and sent to the oven. The future biscuit is baked at one hundred and eighty degrees for about thirty minutes.

While it is cooking, you can cook the syrup. To do this, sugar and water are combined in one saucepan, all this is put on the stove, brought to a boil and cooled to forty degrees. Then cognac is poured into the impregnation.

The next step is to do the cream. In a suitable bowl, beat soft butter, combine it with condensed milk and mix until smooth.

The baked biscuit is removed from the oven, cooled slightly and cut into three pieces. Each cake is plentifully poured with cognac syrup and smeared with cream. Then sliced bananas are laid out on the first, kiwi on the second. The top and sides are smeared with cream and sprinkled with grated chocolate and chopped nuts. The finished biscuit and condensed milk cake is placed in the refrigerator for several hours. During this time, the cakes will have time to soak well and become more tender.

Apple variant

This simple but incredibly delicious dessert is baked very quickly and easily. It turns out so tender and airy that it is not a shame to serve it to the festive table. Before you make a fluffy biscuit, go to the store and buy all the necessary ingredients. To treat your loved ones with such a delicacy, you will need:

• Six fulltablespoons of flour and granulated sugar.
• Six chicken eggs.
• Teaspoon of baking powder.

Since this cake consists not only of layers, but also of filling, the above list will have to be supplemented with auxiliary products. To prepare the filler you will need:

• Table spoon of lemon juice.
• Three large ripe apples.
• Teaspoon of cinnamon.
• Fifteen grams of butter.
• A couple tablespoons of sugar.
• Custard ready.

Cooking technology

First of all, you should do the biscuit dough. To prepare it, in one bowl, combine the eggs with sugar and beat them until they double in volume. To the resulting mass, add the sifted flour with baking powder in portions and gently knead. The finished dough is poured into a mold, the bottom and walls of which are oiled, and put into the oven. Bake a biscuit at one hundred and eighty degrees for about forty minutes.

While it is in the oven, you can take the time to fill. To prepare it, take peeled and sliced apples, sprinkle them with lemon juice and combine with cinnamon and granulated sugar. All this is placed in a heated pan, greased with butter, and brought to softness, without stopping stirring.

The baked and slightly cooled biscuit is cut into three approximately identical cakes. Each of them is poured with a mixture of water, strawberry and orange juice, then smeared with finishedcustard, cover with a layer of apple filling and stack them on top of each other. The biscuit cake collected in this way is left for two or three hours at room temperature and only then served with tea.

Berry jam variant

According to the technology described below, a very lush and fragrant dessert is obtained. Delicate cakes are perfectly combined with cognac impregnation and cherry jam. Therefore, it can be a pleasant addition to a family dinner or to friendly gatherings over a cup of hot tea. To make a really delicious biscuit cake, double-check if you have it on hand:

• One hundred and eighty grams of fine granulated sugar.
• Four chicken eggs.
• One hundred and fifty grams of flour.
• Half a liter of 33% fat cream.
• Ninety grams of powdered sugar.
• Bitter chocolate bar.
• Two hundred and fifty grams of cherry jam.
• Baking powder.

In order to prepare the impregnation, take care in advance that you have:

• Fifty milliliters of cognac.
• Sixty grams of sugar.
• One hundred and twenty milliliters of water.

Sequence of actions

In a large bowl, combine eggs with sugar and beat intensively with a mixer. In the resulting mass, gradually add the flour sifted through a sieve with baking powder and mix gently. The finished biscuit dough is laid out in a refractory form and placed in the oven. Bake it at a hundredseventy degrees. After about forty minutes, it is removed from the oven and cooled slightly. Then it is carefully cut into three identical layers.

Each of the cakes is watered with an impregnation consisting of sweet syrup and cognac. Then all this is generously smeared with cherry jam and a cream made from powdered sugar with whipped cream. After that, the cakes are stacked on top of each other. The finished biscuit cake is sprinkled with grated chocolate, decorated with whipped cream and put in the refrigerator. After six hours, dessert can be served with tea.