Wet biscuit is well remembered by people who lived in the USSR. At that time, bakeries, pastry shops and culinary filled cakes, the cakes of which were incredibly juicy.
A wet biscuit differs from the traditional one in that it can be eaten without additives, while it is very tender. It is either immediately prepared wet, or soaked in syrup after baking. Of these cakes, you can make a cake by coating it with any cream, jam or jam.
General cooking tips
- When making dough for a wet biscuit, the proteins are separated from the yolks and whipped separately. You can first whip the whites with sugar until a steep foam, and then add one yolk to the mass.
- To obtain the effect of humidity, whipped proteins, in order not to violate their airiness, are very careful to add water, cream, milk, liquid sour cream, condensed milk or kefir in small portions.
- In order for the wet biscuit to rise well, it is necessary to add baking powder, slaked soda or baking powder.
- The flour must be of the highest grade, and it must be sieved through a sieve.
Easiest option
Grocery 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;
- salt is a quarter teaspoon.
Procedure:
- Warm milk.
- Melt butter on a stove over low heat.
- Pour salt and baking powder (soda) into the flour.
- Proteins to separate from the yolks.
- Beat the whites until solid peaks.
- Slowly add sugar to the proteins and continue whisking.
- Add the yolks to the protein mass (one at a time) and continue whisking.
- Into the egg-sugar mass gradually, in small portions, introduce flour with salt and baking powder.
- Pour warmed milk into the mixture and beat. The dough is ready.
- Transfer the dough into a mold and place in a preheated oven.
- After half an hour, the cake should be ready.
The result should be a wet biscuit. You can smear such cakes with any cream to taste.
Chiffon Wet Sponge Cake Recipe
A cake from such a test does not need to be impregnated at all. It turns out moist, tender and very tasty. So, the ingredients:
- flour - 130 grams;
- icing sugar - 30 grams;
- fine sand - 120 grams;
- egg whites - 5 pieces;
- egg yolks - 3 pieces;
- vanillin - arbitrarily;
- water or milk - 120 ml;
- salt to taste;
- baking powder - a teaspoon with a slide;
- soda - a quarter of a teaspoon;
- vegetable oil - 80 ml;
- starch - 50 grams.
Order of preparation:
- Separate the proteins from the yolks so that the latter do not get into the protein. We leave the proteins to warm up to room temperature for easier beating and more stable peaks.
- Mix dry ingredients: flour, soda, starch, baking powder.
- Light the oven, prepare a mold lined with baking paper (bottom only), do not lubricate the sides of the mold.
- Heat the milk so that it is hot.
- Mix the yolks with vanilla and granulated sugar and beat until the mass becomes light and airy.
- Add vegetable oil to the yolks and mix.
- While stirring, pour hot milk into the yolks with a thin stream and mix.
- Sift the dry mixture with flour through a sieve in small portions into the yolk mass and mix.
- Beat egg whites with salt in a mixer, increase speed gradually. Pour sugar powder when soft peaks appear, whisk until solid peaks.
- Mix the proteins into the dough very carefully, in small portions, in order to maintain airiness.
- 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.
- It is best to cool the biscuit upside down directly in the form, then take it out and leave it for 6 hours before starting to spread the cream so that it does not sag in the finished cake.
In a slow cooker
Baking a wet biscuit in a slow cooker is much easier than in an oven. With the advent of this miracle casserole, even novice cooks have a chance to get an excellent dessert.
The simplicity of baking in a multicooker lies in the fact that it provides the ideal temperature, because the difficulties in preparing a capricious biscuit in the oven are connected 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 required:
- one glass of sugar and flour;
- four eggs;
- a bag of vanilla sugar;
- multicooker bowl lubricant.
Stages of preparation:
- To steady peaks beat the whites with a mixer, carefully add the yolks and both types of sugar with constant whipping.
- Add flour and mix the mass with a spoon.
- Grease the multicooker bowl with oil, transfer the resulting dough into it, smooth the surface.
- Set the "Baking" mode and the time 50 minutes.
- After baking, remove the biscuit from the bowl and cool.
Chocolate
Refined taste has wet chocolate sponge cake.
To prepare the test you need to take:
- a glass of sugar;
- one and a half glasses of milk;
- three fresh chicken eggs;
- three tablespoons of cocoa;
- two glasses of flour;
- one hundred milliliters of vegetable oil;
- on a bag 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;
- a large spoon of vegetable oil.
Order of preparation:
- Beat sugar with eggs, add vegetable oil and milk.
- Combine flour, cocoa, baking powder and vanilla.
- Combine the dry mixture with egg and milk and mix well.
- The resulting dough is poured into a mold and placed for 50 minutes in a preheated oven to 180 degrees.
- Combine in one dish all the ingredients for the syrup, mix and put on low heat. Cook, stirring constantly, until boiling, then remove from stove.
- As soon as the biscuit is ready, take it out of the oven, directly cut into hot pieces, make holes in them, for example with a toothpick, and pour the syrup on them. Let the biscuit soak.
Making a cake
In order to collect the cake, you can bake two cakes or one tall, cut lengthwise into two parts and smear with cream or soak in syrup.
Cake with wet biscuit with sour cream is a very popular and beloved option by many.
To prepare the cream you will need:
- a glass of sugar;
- a bag of vanillin;
- 200 g sour cream;
- 300 g cream of fatty.
Put sour cream in a bowl and pour cream, pour sugar and vanillin, mix and leave until sugar is completely dissolved. Then beat with a mixer, while increasing the speed gradually.
Cakes can be soaked with honey syrup, creamy fruit filling, condensed milk mixed with water.