The recipes for biscuit cakes are simple and diverse, so every experienced housewife knows several ways to make such desserts. All of them are made from readily available ingredients and can become a real decoration of any holiday.
General recommendations
The dough for classic biscuit cakes includes chilled eggs, triple-sifted flour and granulated sugar. Dishes for its preparation must be dry and clean. In addition, a container designed to beat eggs and granulated sugar, it is desirable to cool in advance.
It is recommended to bake a biscuit at a temperature not exceeding 180-200 degrees. And during the first fifteen minutes it is strictly forbidden to open the oven door. The residence time in the furnace is largely dependent on the thickness of the cake. So, to bake a four-centimeter product will take about fifty minutes.
The filling for cakes from biscuit can be absolutely any. In addition to the traditional cream, chocolate, berries and fruits are added there. It turns out very tasty pastries with peach-curd or strawberry-creamy filler.
Option in a slow cooker
According to this recipe, you can relatively quickly cook 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 soak well and become more tender. Since a simple biscuit recipe in a slow cooker involves the use of a specific set of products, stock up on everything you need in advance. To knead the dough, you will need:
- One hundred seventy grams of sugar.
- Six chicken eggs.
- One hundred and fifty grams of flour.
- A pinch of vanillin.
In addition, a simple biscuit recipe in a multicooker suggests that the cakes be smeared with cream. To prepare it in your kitchen should find:
- A pound of sour cream 25% fat.
- One hundred and fifty grams of sugar.
This sour cream 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. Whisk well with a mixer until a lush white foam appears. As a rule, this process lasts about seven minutes. Then, vanillin and thrice-sifted flour are added there. All this is very carefully mixed with a regular 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 covered with a lid. Cook the biscuit in the “Baking” mode for sixty minutes. After the signal, it is removed from the device and slightly cooled.
In the meantime, you can pay attention to the preparation of the cream. To do this, combine sour cream with sugar and beat thoroughly 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 laid 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 for impregnation.
Condensed milk option
This dessert is not only distinguished by excellent taste, but also a delicious aroma. It consists of light cake, fruit, cream and sweet soak. Before making a cake from biscuit, make sure that at the right time you will have at hand all the required ingredients. 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 kiwi and a banana each.
To prepare the impregnation, you will need a couple of tablespoons of brandy, as well as one and a half glasses of water and sugar. To decorate the finished dessert, you need to additionally stock up with nuts, white chocolate or powder.
Action algorithm
Before preparing a magnificent biscuit, it is necessary to cool the eggs and beat them until foam, gradually adding sugar. Sifted flour is gradually introduced into the resulting mass and gently mixed. The resulting dough is laid out in a detachable form lined with parchment and greased with butter, and sent to the oven. The future biscuit is baked at one hundred eighty degrees for about thirty minutes.
While it is preparing, 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.
At the next stage, you can do 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, slightly cooled and cut into three parts. Each cake is abundantly watered with cognac syrup and smeared with cream. Then on the first lay chopped bananas, on the second - kiwi. Top and sides are greased with cream and sprinkled with grated chocolate and chopped nuts. The finished cake of biscuit and condensed milk is placed for several hours in the refrigerator. During this time, cakes have time to soak well and become more tender.
Option with apples
This simple but incredibly delicious dessert bakes 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 preparing a magnificent sponge cake, go to the store and buy all the necessary components. To pamper your family with such a delicacy, you will need:
- Six full tablespoons of flour and granulated sugar.
- Six chicken eggs.
- A teaspoon of baking powder.
Since this cake consists not only of shortcakes, but also of the filling, the above list will have to be supplemented with auxiliary products. To prepare the filler you will need:
- A tablespoon of lemon juice.
- Three large ripe apples.
- A teaspoon of cinnamon.
- Fifteen grams of butter.
- A couple of tablespoons of sugar.
- Ready custard.
Cooking technology
First of all, you should do a biscuit test. For its preparation, eggs and sugar are combined in one pan and beat until double in volume. Sifted flour with baking powder is added portionwise to the resulting mass and gently kneaded. The finished dough is poured into a mold, the bottom and walls of which are oiled, and cleaned in the oven. A biscuit is baked at one hundred eighty degrees for about forty minutes.
While it is in the oven, you can take the time to stuffing. For its preparation, peeled and sliced apples are taken, sprinkled with lemon juice and combined with cinnamon and granulated sugar. All this is placed on a preheated pan, greased with butter, and brought to softness, without stopping constantly stirring.
The baked and slightly cooled biscuit is cut into three approximately equal cake layers. Each of them is poured with a mixture of water, strawberry and orange juice, then coated with a ready custard, covered with a layer of apple filling and stacked 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.
Option with berry jam
Using 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 get a really delicious biscuit cake, double-check whether you have it at hand:
- One hundred eighty grams of fine granulated sugar.
- Four chicken eggs.
- One hundred and fifty grams of flour.
- Half a liter of cream 33% fat.
- Ninety grams of powdered sugar.
- A bar of dark chocolate.
- Two hundred and fifty grams of cherry jam.
- Baking powder.
In order to prepare the impregnation, make sure in advance that you have in stock:
- Fifty milliliters of brandy.
- Sixty grams of sugar.
- One hundred twenty milliliters of water.
Sequencing
In a volumetric vessel, combine eggs with sugar and intensively beat with a mixer. In the resulting mass, gradually add flour sifted through a sieve with a baking powder and mix gently. The finished biscuit dough is laid out in a refractory form and placed in the oven. Bake it at one hundred and seventy degrees. After about forty minutes, it is removed from the oven and slightly cooled. 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 greased with cherry jam and cream made from icing sugar with whipped cream. After this, 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.