Boucher cake - recipes step by step with photos. How to prepare Boucher cake at home according to GOST

Boucher - recipe

• Cooking time: 60 minutes;
• Number of servings: 10 persons;
• Calorie content of the dish: 360 Kcal/100 g;
• Purpose: dessert;
• Cuisine: French;
• Difficulty: medium.

The Boucher recipe can be found in almost any source. The absence of oil in its composition gives the Boucher sponge cake an airiness. The cake turns out thicker than a regular sponge cake. To make the biscuit tastier, it is recommended to grease it with impregnation long before use, so it will become very soft. You can color the cream with food coloring. How to prepare Boucher:

Ingredients:

• chicken egg – 3 pcs.;
• mixture of wheat and potato flour (3 to 1) – 70 g;
• vanilla sugar – 60 g;
• a pinch of salt;

For cream:

• heavy cream (at least 33%) – 100 ml;
• powdered sugar – 2 tbsp. l.;

For the glaze:

• butter – 15 g;
• dark chocolate – 60 g.

Cooking method:

1. Preheat the oven to 180 C.
2. Separate the yolks from the whites. The eggs should not be warm; they will beat better when cool. In a bowl, beat the yolks with a mixer with 30 g of sugar until a thick mass forms. Beat the whites with a mixer or whisk until peaks form. Add 30 g sugar and a pinch of salt.
3. Combine two beaten eggs. Transfer the whites carefully so that the mass does not lose volume.
4. Gradually combine flour with egg mixture.
5. Place the dough in a circle on a baking sheet lined with greased paper. You can do this with a spoon or using a pastry bag. The diameter of the halves should not exceed 7 cm.
6. Bake the biscuit at 180 degrees for 20 minutes. Remove from oven and let cool.
7. For impregnation, you need to whip the cream with powdered sugar. The mass should be dense.
8. Place the chocolate and butter pieces in a bowl and melt.
9. Dip the top of the cake into chocolate to make a “hat” or sprinkle with nut crumbs.
10. Spread a thick layer of cream onto one half of the sponge cake with a spoon and cover with the second sponge cake. Remove the remaining cream from the sides. Leave to brew for 20-30 minutes.

Classic recipe for Boucher cake

Kitchen equipment: whisk or mixer, containers for ingredients, oven, baking dish with a diameter of 6 cm, parchment paper.

Ingredients

How to choose ingredients for this dish?

To prepare such a delicious cake, you need to choose only the best ingredients.
Do not skimp on flour, eggs and other ingredients, because the final result will depend on the ingredients. You don't want to waste your energy, do you? Then listen to these words and choose the best of the best. Use only first-grade flour. I recommend using homemade apricot jam, but if you don’t have it, you can limit yourself to store-bought. You can use dark chocolate with any percentage of cocoa beans, it doesn’t make much difference. If you prefer dark chocolate, then your choice will already be predetermined. Make the cakes the way you want, the recipe allows for some freedom of choice.

Step-by-step recipe for preparing “Boucher” cake according to GOST USSR

Biscuit

1. The first step in preparing this wonderful dish is to separate the whites from the yolks of chicken eggs. Place the yolks in a fairly deep bowl.

2. Beat the whites and yolks separately. The yolks will go first, because if you beat the whites first, they can quickly settle, and we don’t want that.

3. It is better to beat with a mixer, this will significantly save your time. You need to add two-thirds of the sugar specified in the recipe to the chicken yolks. One third should be reserved for proteins.

4. Beat the yolks until they change color to white.

5. Pour the egg whites into another deep container, add a pinch of salt and begin the beating process. As soon as the whites turn white and begin to foam, immediately add the rest of the sugar. After this, beat the squirrels into a thick white foam.

6. Add the whites to the yolks in two additions. Mix gently until smooth. Use a spatula to stir.

   There is one nuance, which is that you need to mix with a spatula from top to bottom so that our airy whites do not settle.

7. Using a sieve, gradually sift the flour into the egg mixture. As you add flour, do not forget to stir it.

8. You need to transfer the completely prepared biscuit dough into a pastry bag. If you don’t have one, you can use a simple plastic bag.

9. Take a mold with a diameter of six centimeters and, using a pencil, trace its circumference 10 times on baking paper cut to the size of the baking tray. This is necessary in order to mark the boundaries of the cakes so that they turn out equally smooth and beautiful.

10. Now turn the sheet over and place it on the bottom of the baking sheet. For each of the ten drawn circles you need to squeeze out a certain amount of dough. To do this, you need to position the bag vertically and press on it.

11. Preheat the oven to 190 degrees and bake the cakes for 20 minutes.
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Glaze

1. Let's start preparing the chocolate glaze to cover our cakes with. To do this, break the dark chocolate, place it in a deep small bowl and pour cream. There is absolutely no need to use all the cream at this stage, you will only need a small amount.

2. Place the dark chocolate in a water bath until the chocolate is partially liquid. Repeat the same steps with white chocolate.

3. When the chocolate has melted, you need to remove it from the steam bath and stir it using a spatula.

4. Keep an eye on the white chocolate as it melts faster. If you wish, you can separate some of the white chocolate and color it with food coloring in any color you like. Personally, I'll color this part of the chocolate red.

Cream and cake assembly

1. Take two biscuits and coat one of them with a layer of apricot jam. This will be the bottom of the cake.

2. The second sponge cake, which will be the top part, needs to be painted with icing. To do this, prick the sponge cake with a fork and dip it into a bowl of chocolate. Leave for a few minutes to allow excess chocolate to drip off.

3. Now let's start preparing the amazing cream. Pour the chilled cream into a deep bowl and start whipping it at low speed with the mixer.

4. When the first bubbles appear, add powdered sugar.

5. Continue the whisking process for about four minutes.

6. Place the prepared whipped cream in a pastry bag and pipe the cream onto the biscuits that serve as the bottom of the cake.

7. On the tops of the cakes, using a fork and white chocolate, you can apply some decorative stripes over the frosting.

8. Carefully connect the tops to the bottoms.

9. The most delicious delicacy of French cuisine is ready!

Bush cake according to GOST USSR

• Cooking time: 60 minutes;
• Number of servings: 10 persons;
• Calorie content of the dish: 390 Kcal/100 g;
• Purpose: dessert;
• Cuisine: French;
• Difficulty: medium.

The recipe for Boucher cake according to GOST of the Soviet Union resembles the technology of the classic recipe. Nowadays, pastry shops, bakeries and coffee shops provide a huge selection of pastries and desserts! Boucher cake is considered a classic and a must-have component of most recipe books in the Soviet Union.

Ingredients:

For the test:

• egg whites – 5 pcs.;
• yolks – 3 pcs.;
• sugar – 50 g;
• wheat flour – 120 g.

For cream:

• condensed milk – 3 tbsp. l.;
• powdered sugar – 2 tbsp. l.;

Cooking method:

1. Beat the whites, gradually adding all the sugar.
2. Add the yolks one by one to the white mixture, whisking continuously.
3. Add flour to eggs and stir until smooth.
4. Form round cakes on a baking sheet lined with parchment paper and place in the oven at 180 degrees. Baking should not take more than 20 minutes.
5. For the cream, you need to beat sour cream with milk. Brush the biscuit halves with it and combine. Remove excess from sides.

How to make “Classic Boucher Cake”

Beat the egg yolks with sugar until foamy, stir in the vanilla.

Add sifted flour, stir until smooth, 15 seconds.

Separately, beat the whites into a strong foam, add citric acid.

Add the whites to the yolk mixture. Stir gently.

Line a baking tray with baking paper and place a greased silicone mat on top. Using a pastry bag, place the dough onto a baking sheet into circles with a diameter of about 5 cm. Bake the cakes for 20 minutes, temperature 190 degrees. Then cool.

Cook the syrup. Pour sugar into the water, boil and simmer under the lid for 5 minutes. Add condensed milk and boil again. Remove from the stove, let cool and place in the refrigerator.

Cut the butter into pieces and beat into a thick mass, gradually pouring in the syrup.

Using a pastry bag, apply the resulting cream onto the cooled cakes.

We form the cakes by greasing the other half with cream and fastening both halves together. Place all the cakes in the cold to harden a little.

Melt chocolate with vegetable oil. Carefully prick the cakes with a fork and dip the front side into the chocolate.

Let the chocolate dry. Bon appetit!

Boucher cake - classic recipe

• Cooking time: 60 minutes;
• Number of servings: 10 persons;
• Calorie content of the dish: 430 Kcal/100 g;
• Purpose: dessert;
• Cuisine: French;
• Difficulty: medium.

The classic Boucher cake recipe was invented by the French during the revolution. Its dough is special, but it is easy to prepare at home. You just need to follow the proportions of the ingredients and the sequence of step-by-step actions.

Ingredients:

For the test:

• eggs – 5 pcs.;
• sugar – 65 g;
• citric acid – 0.1 g;
• flour – 120 g.

For cream:

• butter – 200 g;
• condensed milk – 3 tbsp. l.

For the glaze:

• butter – 15 g;
• dark chocolate – 60 g.

Cooking method:

1. Beat the yolks and whites separately. Add sugar gradually in equal quantities to each bowl. Add a pinch of citric acid to the whites.
2. Mix half of the protein mass with the yolks. Gradually add flour. After mixing thoroughly, add the remaining protein mixture.
3. Form the dough into round cakes on a baking sheet and bake at 180 degrees for 15-20 minutes;
4. Beat butter and condensed milk in a bowl until creamy;
5. For the glaze, melt the chocolate and butter over a double boiler. Dip half of the sponge cake into the glaze and let set in the refrigerator;
6. Combine the halves of the cake with cream.

Fruit cake

Boucher's can contain fruit additives in the cream filling, the filling itself, and the decoration of the top part of the sweet. Fruit jam can be a layer. The preparation of bouche cakes in this recipe is carried out with a minimum of sugar - both in the dough and in the syrup.

Ingredients for 8 servings:

Dough:

• Wheat flour – 120 g;
• Five eggs;
• Sugar – 50 g.

Cream:

• Apricot jam.

Glaze:

• Butter – 15 g;
• Dark chocolate – 60 g.

The cooking process is as follows:

1. The first 4 steps are the same as in the previous cooking instructions;
2. Next, grease the halves of the sponge cakes with jam and connect them together;
3. The glaze is made in the same way as step 8 of the above recipe. Next, dip half of the sponge cake into it and decorate as desired. To do this, you can place pieces of fruit on top of the treat.

Boucher fruit cake

• Cooking time: 80 minutes;
• Number of servings: 8;
• Calorie content of the dish: 410 Kcal/100 g;
• Purpose: dessert;
• Cuisine: French;
• Difficulty: medium.

Boucher's fruit can be a filling, a decoration for the top of the cake, or additives in the cream filling. The layer can be fruit jam. For decoration, you can place pieces of fruit and cream on the tops. Boucher fruit cake is recommended to minimize the addition of sugar to the dough or syrup.

Ingredients:

For the test:

• eggs – 5 pcs.;
• sugar – 50 g;
• wheat flour – 120 g.

For cream:

• apricot jam;

For the glaze:

• butter – 15 g;
• dark chocolate – 60 g.

Cooking method:

1. Beat the whites, gradually adding all the sugar, to a thick foam;
2. Add the yolks to the white mixture one by one, whisking continuously.
3. Add flour to eggs and stir until smooth.
4. Form round cakes on a baking sheet lined with parchment and place in the oven at 180 degrees. Bake for 15-20 minutes. Cool at 0 C.
5. Spread the jam on the biscuit halves and connect them together.
6. For the glaze, melt the dark chocolate and butter in a double boiler. Dip half of the sponge cake into the glaze and decorate as desired.

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Biscuit fruit cake "Bouche"

A simple recipe for sponge cake dessert with a fruit layer. Take jam, sweet thick jam. Please note that due to the sweet filling, the recipe contains little sugar.

Necessary:

• Flour – 120 gr.
• Eggs – 5 pcs.
• Sugar – 50 gr.
• Jam (any kind).
• Butter – 20 gr.
• Dark chocolate – 60 gr.

Cooking technology:

1. Knead a simple biscuit dough by combining flour, eggs, granulated sugar.
2. Using a pastry bag, pipe onto a baking sheet, lined with baking paper.
3. Bake the pieces at 200 o C for 15-20 minutes.
4. Coat the halves with jam and combine into a Boucher cake.
5. Dissolve the butter and add grated chocolate. Stir until the chocolate chips dissolve.
6. Dip the Boucher into the glaze and place on a plate. Wait until it hardens.

Cake Boucher

Ingredients:

For the test:

• large eggs at room temperature – 2 pcs.
• mixture of wheat flour and potato starch (3:1) – 40 gr.
• sugar – 65 gr.

For cream:

heavy cream (33–34%) – 100 gr.

sweet curd mass – 100 gr.

milk – 2 tbsp. spoons

For the glaze:

• butter – 60 gr.
• cocoa powder – 4 tbsp. spoons
• sugar – 2 tbsp. spoons
• milk – 4 tbsp. spoons
• You will also need some shredded coconut to add an interesting flavor to the cakes (optional).

General information:

• Cooking time: 1 hour 30 minutes;
• Number of servings 6.

Cooking method:

1. Separate the whites from the yolks. Please note: eggs must be at room temperature. This way they will beat into a more fluffy mass and the sugar will dissolve (thereby stabilizing the mass) and will not remain grains in the dough.
2. Add two-thirds of the sugar to the yolks. Beat the yolks at medium speed until very fluffy and light. Separately, beat the whites into a strong foam.
3. Add the remaining sugar to the whites and beat until it dissolves and the mixture becomes shiny. Gently mix the whites with the yolks. When the mixture becomes almost homogeneous, add the sifted flour in two or three additions, mixing it gently so that there are no lumps.
4. Remember: under no circumstances should the dough liquefy or become runny. Using a pastry bag or bag with the tip cut off, place the cake on a parchment-lined baking sheet. You will get 12 halves with a diameter of 6–6.5 cm.
5. Bake the sponge cake in an oven heated to 180 degrees for 15–20 minutes, then let the halves cool.

1. Now you need to prepare the glaze with which you will cover half of the products. Mix cocoa, sugar and butter.
2. Grind the mixture until smooth. Pour in the milk, put on the fire and, stirring continuously, bring to a boil. The sugar in the glaze needs to dissolve for it to become smooth.
3. Gently dip the tops of the biscuit halves into the icing and place on a wire rack. All excess will drain off, and the coating on the cakes will set.
4. Now the cream. The process is very simple, the mixture turns out light and tender, moderately greasy and holds its shape perfectly.
5. Mix cream, milk and curd mass. Beat the cream until it becomes smooth and begins to hold its shape.
6. Spread the cream onto the unglazed biscuit halves. Cover the cake with glazed halves, sprinkle with shavings or nuts and place in the refrigerator to soak. Serve with aromatic tea - it's very tasty and tender!