Secrets of making biscuit dough at home

Making sponge dough is a popular way to decorate a holiday feast. There are many different options with the addition of ingredients other than the classic ones: egg, sugar, flour. Rolls, cakes, and pastries are prepared on the basis of a sponge cake.

Preparing sponge dough does not require special skills, but for excellent results you need to choose the right ingredients and follow the recipe exactly. If you do everything step by step, you will definitely get a fluffy and tender sponge cake.

Classic sponge cake

This recipe always makes biscuits for almost everyone. This option differs from the usual recipe in that you do not need to separate the yolks from the whites.

For a round shape with a diameter of 20-22cm. or square 18-18cm:

• Eggs – 4 pcs.;
• Sugar - 120 gr.;
• Flour - 120 g (can be replaced with 100 g flour + 20 g starch);
• Vanilla sugar - 1 tsp. (add upon request).

Classic sponge cake

Step-by-step preparation according to the classic recipe:

1. The entire preparation doesn't take long, so turn on the oven first. It should be heated to 180 degrees.
2. Prepare a deep-bottomed bowl and crack the eggs into it.
3. Add granulated sugar and vanilla sugar to the eggs if you decide to bake a sponge cake with it.
4. Beat everything with a mixer. Beat until a light mass forms. It should become lush and light. To get a high-quality result, you must first turn on the mixer at low speed. Gradually increase it to maximum power. Beat until the foam becomes thick. It should become light in color. You can turn off the mixer when traces remain in the foam from the whisks.
5. Sift the flour several times. Up to three times will be enough. In the process, the flour will be saturated with oxygen, and the biscuit from it will become airy and fluffy.
6. Add flour and egg-sugar mixture. Add in small portions to maintain foam. Mix with a whisk or spatula, making movements from bottom to top.
7. Prepare the pan by lining the sides and bottom of the pan with baking paper. Pour in the dough, distributing it evenly. Level the surface with a spatula or spoon.
8. Don’t rush to put the pan in the oven right away. Rotate it around its axis. Thanks to this, the dough will spread out better and will not swell during baking.
9. Place the biscuit in the already preheated oven. It will take about 20 minutes to bake a four-egg sponge cake.
10. Check the cake for doneness using a toothpick. The wooden stick should remain dry without a single crumb. If there is at least a little dough left, the cake should be baked for a few more minutes.
11. Once the baked goods are ready, remove the pan and set aside to cool for four cups. It is necessary that the cake cools on all sides. You will have to wait about 15 minutes.
12. Remove the cake from the pan and remove the paper. Place the cake on a wire rack to cool completely.
13. The sponge cake turns out tall. It reaches almost 5-6 cm.
14. The sponge cake, regardless of whether the whites were separated from the yolks to make it, must sit for at least 10 hours. After this time, the baked goods can be cut. Soak each resulting cake with syrup. Lubricate with cream.

The finished biscuit can be divided into three parts. The result is a tall cake, which is enough even for a large family.

Biscuit dough is prepared without chemical leavening agents. To obtain a foam-like structure, beaten eggs or egg whites are introduced into it, which are mechanical leavening agents.

The biscuit dough contains flour, sugar and eggs in a ratio of 1:1:2. Part of the flour (up to 25%) can be replaced with potato starch. The starch in the dough binds more moisture from the eggs than flour, so when baking, the moisture evaporates less and the products are obtained with even pores and do not crumble so much when cutting.

Flour for biscuit dough is chosen with an average amount of gluten (about 30%). Flour with a high gluten content produces products that are dense and slightly porous, while flour with poor gluten or very weak gluten produces crumbly products.

There are two ways to prepare sponge cake: cold and warm. The cold method involves whipping the whites separated from the yolks, grinding the yolks with sugar, and then combining them with flour. This method can only be used if, when cracking the eggs, the white is well separated from the yolk. It must be taken into account that during long-term storage (in refrigerators or in a lime solution), the shell of the yolk weakens and when the egg is cracked, it breaks easily, as a result of which the yolk mixes with the white. In this case or in the presence of melange, a warm method is used, which consists of mixing the whites and yolks with sugar, heating, whipping and, after cooling, quickly adding flour.

The beaten egg mass is unstable, so when combining with flour and baking biscuit dough, you must be careful (do not make sudden movements with your hands, do not shake), otherwise the products may turn out dense and not loosened.

When baking, a strong increase in the volume of the biscuit occurs due to the expansion of air bubbles and water vapor in the dough. The porous structure is secured by coagulated whites of flour and eggs.

In Fig. Figure 26 shows a diagram of the preparation of a semi-finished biscuit product.

As a result of some research carried out recently, it was found that not only eggs can be used to obtain a porous structure of sponge dough. It turned out that milk proteins also have good foaming properties and these properties can be enhanced by hydrolysis.

Rice. 26. Scheme for preparing biscuit semi-finished product

Moscow Institute of National Economy named after. G.V. Plekhanova recommends making a biscuit in which 30 or 50% of melange can be replaced with skimmed milk powder. The technology for making semi-finished biscuit with milk powder is not much different from the usual one. When replacing 30% melange with 1 kg of finished biscuit, take 53.8 g of skimmed milk powder. In this case, you should take 432.7 g of melange instead of the usual 618.12 g. Add a triple amount of water (140-150 ml) to the dry milk, mix thoroughly and leave for 1-2 hours to obtain a homogeneous mass, then mix with melange ( thawed) and prepare the sponge cake as usual. The humidity of the dough should be no more than 34-34.5%.

PREPARING BISCUIT DOUGH IN A COLD METHOD

Premium flour 375, sugar 351, yolks 351, whites 527, essence 2.3. Yield 1000 g.

Preparing the dough. For biscuit dough prepared in a cold way, fresh egg yolks (¼ according to the recipe), carefully separated from the whites, are mixed with sugar (¾) and the mass is ground for 2-3 minutes. Then, stirring, gradually add the remaining yolks and grind until grains of sugar disappear and the mass increases in volume by about 3 times.

At the same time, beat the whites in a cold room.

The container in which the egg whites are beaten must be absolutely clean. When whipped in an aluminum bowl, the biscuit darkens. It is recommended to beat the whites in a bowl with a spherical bottom.

At first, beat the whites slowly, then gradually increase the pace of whipping. To ensure that the egg whites are whipped better and the dishes do not spoil, you should not touch the edges and bottom of the dishes with a whisk when whipping. At the end of whipping, when signs of curdling of the whites appear (the whites become pockmarked), add powdered sugar or granulated sugar (¼ according to the norm) in small portions. Sugar prevents the curdling of proteins and improves the structure of the protein mass.

If the whites are not whipped well enough, then large air bubbles form in them, which burst when kneading the dough, and the finished products are not loose enough. Excessively whipped whites have small air bubbles with very thin walls: such bubbles burst when the dough is heated in the oven and the product “sits” (see “Preparation of airy dough”).

Well-beaten whites should be 4-5 times their original volume and retain their cap shape.

Knead the dough like this: add whipped whites (¼) to the mashed yolks and, after mixing slightly, add flour mixed with potato starch, then add the rest of the whipped whites. All this is lightly mixed until a homogeneous dough forms.

PREPARING BISCUIT DOUGH IN A WARM METHOD

Oil 300, potato starch 74, sugar 371, eggs or melange 618, essence 3.7. Yield 1000 g of sponge cake (semi-finished product).

For sponge dough prepared in a warm way, eggs or melange and sugar are placed in the machine and cooked for 25-30 minutes. beat, i.e., until the mass increases in volume by 2.5-3 times. To speed up the whipping, the melange is heated to 37-42° or the sugar is slightly heated on a baking sheet at 100-150°. While beating, the mass cools. The process of kneading the egg mass with flour should be short - no more than 15-20 seconds.

You can prepare the dough differently: eggs or melange are poured into a bowl, sugar is added and, continuously whisking with a broom, heated on a steam table to 40-50°. Then remove from the bain-marie and, whisking with a broom, cool to 20°, then heat again, continuing to beat, and cool again to 20°, then quickly for 20-30 seconds. mix with sifted flour.

The mass should not be heated over high heat or overheated above 45°, as the proteins will begin to partially coagulate. The amount of air in the dough will decrease, making the sponge cake dense and with low volume. If the eggs are not beaten enough, large air bubbles form; when mixed with flour, they quickly burst and the sponge cake turns out dense, with a small volume.

Before kneading, the flour is sifted 2-3 times, during which the starch is better mixed with the flour and the flour is more saturated with air. This speeds up the kneading process, and the biscuit will be more fluffy, with small pores, and of greater volume.

You cannot mix the uncooled egg mass with flour, or knead the dough for a long time, as this can cause it to tighten and thicken, and the products will turn out low and fluffy.

Melange with sugar can be whipped without heating. In this case, the mass should be beaten more intensively and for a longer time; due to friction, the mass itself heats up, the fats in the yolk soften and the mass whips better. Dough humidity 36-38%.

FORMING AND BAKING THE BISCUIT

The bottom of the cake pan or baking sheet is greased with lightly melted butter and sprinkled with flour (butter for greasing and flour for sprinkling are taken into account in the recipe for the product). Molds and baking sheets can be lined with paper, which is removed before cutting the biscuit. The dough is poured into a cake mold or baking tray only to ¾ of its height (3 cm), since during baking the dough increases in volume and can spill out of the mold. The surface of the dough is leveled with a knife. After this, the sponge cake is baked immediately, since small air bubbles formed in the dough can quickly burst, which will deteriorate the quality of the product.

Trays and cake pans come in different sizes, so you need to know how much batter to pour onto a particular pan or pan. To do this, calculate how many sponge cakes measuring 35x85 mm will fit on a given baking sheet or mold; the calculation is carried out in the same way as for shortbread cakes. Place the baking tray with biscuit dough carefully, without shaking or hitting it, in the oven or oven so that the entire bottom is on a flat surface, otherwise the thickness of the biscuit cake will be uneven.

The biscuit dough is baked at 200-220° for 10-15 minutes. it should not be touched, since the slightest shock will burst the flimsy wall of bubbles, the air will evaporate, and the biscuit will become dense and not bake well.

The readiness of the biscuit is determined by the color of the crust and by its elasticity: when pressed with a finger, a dimple remains on the unbaked biscuit.

Fresh biscuit crumbles when cut, so it is kept for at least 8 hours after baking.

Below are the shortcomings that may arise when making semi-finished products from biscuit dough, and the reasons for their occurrence.

The humidity of the semi-finished product is 29±2%.

SPONGE PIE

For the dough: flour 248, sugar 245, melange 455; for filling: jam or jam 323, sugar 36; powdered sugar for parcel 45. Yield 1000 g.

The biscuit (semi-finished product) is cut into two layers, cooled and the layers are glued together with fruit filling, after which they are cut into pieces weighing 50 or 75 g and sprinkled with powdered sugar.

Quality requirements: the baked dough is porous, fluffy, springs when pressed; The cake is layered with fruit filling, sprinkled with powdered sugar and cut into pieces.

SPONGE ROLL WITH JAM

Flour 1880, sugar 1880, eggs 3140, powdered sugar 230, jam 21180. Yield 100 pcs. to 75

Biscuit dough is prepared in a cold way, but without adding starch.

A layer of dough 6-7 mm thick is applied to a sheet of wrapping paper cut to the size of a baking sheet, then, taking the paper with the dough, place it on a pastry sheet. Bake the dough layer for 7-8 minutes. at 230-250°. Place the baked layer on a table covered with wrapping paper so that the baked paper is on top. The baked-on paper is removed, and a layer of jam is applied to the biscuit layer. Then, using the paper covering the table, roll a roll from a layer of sponge cake, cut it slightly diagonally into pieces and sprinkle with powdered sugar.

Sometimes the sponge roll is coated with a thin layer of jam, the roll is rolled in granulated sugar and then cut into cakes.

Quality requirements: the product is round in shape, covered with powdered sugar on top; the section shows a layer of jam in the form of a spiral; The color of the biscuit is yellow, the color of the jam is light brown; The crumb is porous, elastic, breaks easily, the jam is thick.

CHOCOLATE ROLL

For the dough: flour 600, sugar 640, cocoa powder 64, dietary eggs 1200; for cream: butter 1500, fresh milk 12.60, starch 1-28, сaxap 427, cocoa 20, rum 107; for finishing: chocolate 577. Yield 100 pcs. 50 g each

The biscuit dough is prepared in a cold way with the addition of cocoa, spread it on sheets of paper and baked as indicated in recipe 94. At the same time, a Charlotte type cream is prepared as follows: milk and sugar are boiled and brewed with starch mixed with cocoa powder. After cooling, add cognac and, while continuously churning in small pieces, butter.

The baked and cooled sponge cake is layered with cream, rolled up, kept in the refrigerator for a day and coated with chocolate. Using a pastry comb, a pattern in the form of wavy stripes is applied on top and cut into portions at an angle of 30°.

Quality requirements: round-shaped product, glazed with chocolate on top. The cut shows layers of cream in the form of a spiral, the color of the dough and cream is brown, the crumb is porous, breaks easily, the cream is thick.

SUGAR COOKIES

Flour 447, sugar for dough 398, melange 298, essence 2.4; sugar for sprinkling 124. Yield 1000 g (225 pcs.).

Sugar is mixed with melange and, whisking with a broom, heated on a steam table to 40°, after which, whisking, cooled to 18-20°. Add essence, flour and knead the dough. Pour the dough into a pastry bag with a smooth tube (hole diameter 1 cm) and place round cakes on a greased and floured baking sheet. Sprinkle the cakes with sugar so that their entire surface is covered with sugar, and, turning the baking sheet upside down, pour in excess sugar (when turning the baking sheet, the cakes do not fall, since they are firmly glued to the baking sheet). Place the baking tray with cookies in a dry, warm place for 1-2 hours. When a thin, fragile crust forms on the cookies, they are baked at 180-200°.

Quality requirements: small round cookies of light cream color; humidity 6.5%.

DRY BISCUIT

Flour 469, sugar 367, eggs 826, powdered sugar 92. Yield 1000 g (100-1110 pcs.).

Prepare biscuit dough in a cold way, place it in a pastry bag with a smooth tube (hole diameter 1 cm) and “pipe” the products in the form of sticks 10-12 cm long on a baking sheet covered with paper. Sprinkle them with powdered sugar and bake at 230-240°.

Quality requirements: products in the form of sticks with a shiny surface, light yellow in color.

ROUND SPONGE CAKE WITH CREAM

For the dough: flour 940, sugar 880, eggs (yolks) 880, eggs (whites) 1325, essence 6; for cream: powdered sugar 610, butter 955, condensed milk 384, cognac 3, vanilla powder 10; for syrup: sugar 294, cognac 22, essence 1, water 250; for lipstick: sugar 1785, molasses 180, essence 6, water 550, cocoa powder 60; for filling: sugar 25, jam 220. Yield 100 pcs. 70 g each,

Biscuit dough is prepared in a cold way without adding starch. The dough is placed in a pastry bag with a smooth tube (hole diameter 2 cm) and round cakes weighing 20 g are deposited onto a baking sheet covered with wrapping paper, then they are immediately baked for 15-20 minutes. at 190-200° and cool for 5-8 hours. The cakes are removed from the paper, glued together in pairs with cream, and the most beautiful cakes of the same size are chosen for the top part, and the rest are used for the bottom. Using a knife or a round notch, align the lower cakes to the size of the upper cakes.

The creamed scones are dipped topside into flavored sugar syrup, placed back (topside up) on the baking sheet and cooled. This makes glazing easier. Then, using a fork, lower the top of the cake into the warmed fondant.

In order for the lipstick to evenly cover the top part of the product with a thin layer, it is dipped into the lipstick 2-3 times with a quick movement of the hand and, when taken out, shaken slightly. The products are placed on a baking sheet with the glazed side up. Lipstick should not drip from the product onto the baking sheet. After the lipstick has dried, the products are decorated with cream, fruit filling or fruit and placed in paper capsules.

If the cakes are filled with whipped cream, then the top cake is glazed separately with fondant, allowed to harden and placed on top of the cream.

CAKE SPONGE STRIP WITH CREAM

For the dough: flour 1015, potato starch 250, sugar 1255, melange 2090, essence 2; for syrup: sugar 680, cognac 64, essence 3, water 750; for cream: powdered sugar 780, butter 1465, condensed milk 585, cognac 5, vanilla powder 15; for filling: sugar 25, jam 200. Yield 100 pcs. to 75

After baking, the semi-finished biscuit product is removed from the baking sheet; To do this, run a knife along the walls of the baking sheet and, turning it upside down, lay the biscuit on a board or table. The burnt areas are scraped off the biscuit with a knife or grater, the crumbs are swept away with a soft brush and a long narrow knife, or using a special device, they are cut into two or three layers (layers).

The bottom layer of the sponge cake is evenly soaked with a small amount of flavored chilled syrup using a brush, a small watering can or a special vessel. A layer of well-whipped cream is applied to the bottom layer of the sponge cake, and the top layer is placed on it and generously moistened with syrup.

When applied to a biscuit, the cream should not mix with crumbs and thus spoil the appearance of the product. Therefore, first apply a thin layer of cream to the surface and smooth it (prime) so that the crumbs stick to the biscuit, then apply a second layer of cream, thicker, and draw wavy or straight lines with a pastry comb. To prevent the sponge cake from becoming wrinkled when cutting into cakes, and to prevent the edges of the cakes from getting dirty with cream, the prepared cake is cooled so that the cream hardens a little. After this, a sharp knife is dipped in hot water, wiped a little on a napkin or hit with the blunt side of the knife on a hard object, shaking off excess water, and then the biscuit is cut into rectangular cakes 8-9 cm long, 4-4.5 cm wide and 3.5 cm thick. The cake is decorated with cream and fruit filling.

Quality requirements: cakes are rectangular in shape, the same size, with smooth edges, decorated with a cream ornament on top; The color of the biscuit is yellow, and the color of the cream depends on the dyes; the dough is porous, elastic, well soaked in syrup, and breaks easily; the cream retains its shape well; humidity 24%.

CAKE SPONGE STRIP WITH LIPSTICK AND CREAM

For the dough: flour 990, potato starch 245, sugar 1225, melange 2040, essence 12; for syrup: sugar 605, cognac 57, essence 2, water 650; for fruit filling: sugar 180, jam 1625; for lipstick: sugar 1170, molasses 115, water 350; for cream: powdered sugar 206, butter 380, condensed milk 150, cocoa powder 35, cognac 1, vanilla powder 4. Yield 10 pcs. 80 g

The semi-finished biscuit product is cut and sandwiched with fruit filling instead of cream. The surface of the sponge cake is covered with a thin layer of fruit filling, which smoothes the surface and subsequently, when storing the cakes, retains the shine of the lipstick for a long time. The fondant is heated to 40° and glazed in the same way as shortbread. After glazing, the sponge cake is kept for 20-30 minutes, to harden the fondant, decorated with cream and cut with a knife in the same way as cakes with cream.

Quality requirements: see “Stripe sponge cake with cream”; humidity 24%.

CAKE SPONGE STRIPE WITH FRUIT AND JELLY

For the dough: flour 965, potato starch 240, sugar 1190, melange 1980, essence 12; for syrup: sugar 395, cognac 37, essence 1, water 450; for filling: sugar 365, jam 3285; for jelly: sugar 385, molasses 96, agar 10, cognac 31, citric acid 2, essence 2, paint 2, water 450; fruits (candied fruits) for finishing, 1205. Yield 100 pcs. to 90

The biscuit layer is prepared as described above. Its surface is covered with a thin layer of fruit filling (1-2 cm). With the blunt side of a knife, outline the contours of the cakes on the sponge layer; fresh or canned fruit is beautifully placed on each cake, and then jelly is poured. The jelly needs to be cooled so that it thickens, but not yet hardens. Fill the biscuit layer with fruit so that the fruit does not move from its place. When the jelly hardens, the sponge layer is cut into cakes as described above.

Quality requirements: see “Stripe sponge cake with cream”; humidity 30%.

COFFEE CAKE

Biscuit semi-finished product 2277, coffee syrup 1670, creamy coffee cream 3036, fried biscuit crumbs 53, fried nuts 188, chocolate cream 366. Yield 100 pcs. to 75

The baked biscuit layer is cut into two layers, soaked in coffee syrup to impart a pronounced coffee taste, and sandwiched with coffee cream. The surface of the sponge is then covered with a layer of coffee cream and cut into cakes. Each cake is decorated with chocolate cream and nuts.

Quality requirements: cakes of the correct shape, decorated with chocolate and coffee cream, nuts. The aroma of the biscuit is coffee.

SPONGE CAKE WITH CUSTOM CREAM

Semi-finished biscuit product 400, soaking syrup 180, custard cream 450; nuts for cream 50; jam for coating 50; nuts for sprinkling 70, crumbs with added powdered sugar 30. Yield 1200 g.

A semi-finished round sponge product is baked, cut, soaked in both layers with syrup and glued with custard with the addition of roasted nuts. The top of the cake is coated with the same cream and sprinkled with crumbs through a stencil. The sides are spread with jam and sprinkled with nuts.

Quality requirements: round cake, sprinkled with sponge crumbs mixed with powder. The sides are sprinkled with nuts. The cut shows two layers of well-soaked sponge cake, glued together with custard and nuts.

TRUFFLE CAKE

Biscuit semi-finished product 350, creamy chocolate cream 370, soaking syrup 200, chocolate nibs 90, chocolate 40. Yield 1000 g. For chocolate nibs: fondant 785, cocoa powder 196, butter 39, vanilla powder 5. Yield 1000 g.

The finished biscuit layer is cut, both parts are soaked in syrup and glued with creamy chocolate cream. The top and sides of the cake are also greased with the same cream and sprinkled with chocolate chips. The top is also decorated with chocolate candies or chocolate figures.

To prepare chocolate chips, all ingredients are mixed, cooled and rubbed through a sieve.

Quality requirements: the cake is of the correct shape, decorated with chocolate chips and chocolate on the top and sides. Chocolate cream. The dough is yellow, well soaked in syrup, and breaks easily.

SPONGE CAKE WITH WHIPPED CREAM

Biscuit semi-finished product 2371, cream cream 5600, candied fruits 129, nut kernels 210, jelly 200, biscuit crumbs 103, chocolate cream 405, chocolate fondant 1400, chocolate 100. Yield 10 pcs. 1000 g each

Three round sponge cakes are baked and sandwiched with whipped cream, which is sprinkled with crushed nuts. The top of the cake is covered with chocolate fondant and decorated with chocolate cream, chocolate, jelly and ducats. The sides are coated with cream and sprinkled with biscuit crumbs, lightly fried.

Quality requirements: the cake is round, covered with chocolate fondant and decorated with creamy chocolate cream, chocolate, jelly and candied fruits. The sides are sprinkled with chocolate chips. The cut shows three layers of sponge cake, layered with whipped cream and nuts.

SPONGE CAKE WITH CREAM

For the dough: flour 116, potato starch 29, sugar 143, melange 239, essence 1.4; for syrup: sugar 99, essence 0.4, water 108, cognac 30; for cream: powdered sugar 105, butter 196, condensed milk 78, cognac 0.7, vanilla powder 2; for chocolate cream: powdered sugar 11, butter 21, condensed milk 8.5, cocoa powder 2, cognac 0.1, essence 0; 1; for biscuit crumbs: flour 3, potato starch 0.5, sugar 3.5, melange 5.5; fruits (candied fruits) for finishing 18. Yield 1000 g.

Cakes are baked in round, oval, square or hexagonal shapes or cut from sponge cakes (semi-finished product).

The approximate size of molds for square cakes weighing 500 g is 140x140 mm, weighing 1000 g - 185x185 mm, weighing 1200 g - 200x200 mm; the diameter of the layers for round cakes weighing 500 g is 160 mm; biscuit cake (semi-finished product) for small cakes is cut horizontally into two layers, and for large ones - into three layers.

The bottom layer of the biscuit is soaked in a small amount of syrup (20%), then a layer of cream is applied, on which the layer of biscuit is placed, moistened with syrup (40%); again apply a layer of cream and lay a layer of sponge cake, after which it is moistened with syrup (40%).

The top layer and sides of the cake are covered with cream, then wavy or straight lines are applied with a pastry comb. The sides of the cake are sprinkled with biscuit crumbs. The cake is decorated with butter or chocolate cream, fruits or candied fruits. You don't have to prepare the chocolate cream on purpose. In this case, 1/10 of the buttercream is mixed with cocoa powder.

Quality requirements: the product is of the correct shape, decorated with cream, fruits and candied fruits on top, sprinkled with crumbs on the sides; the color of the dough is yellow, the color of the cream depends on the dyes; the dough is porous, elastic, soaked in syrup, easily broken; the cream retains its shape well; humidity 25.4%.

GIFT CAKE

For the dough: flour 93, potato starch 23, sugar 115, melange 191, essence 1; for cream: sugar 138, butter 158, eggs 25, milk 92, vanilla powder 1.5, cognac .10; for syrup: sugar 109, essence 0.6, cognac 13, water 110; for finishing: nuts 116, powdered sugar 5. Yield 1000 g.

The cake is coated with two layers of cream. The same cream is applied to the top and sides of the cake, and then sprinkled with fried nuts. The top of the nuts is sprinkled with powder.

Quality requirements: the surface of the cake is decorated with nuts and powdered sugar.

CAKE TALE

For the dough: premium flour 104, starch 26, granulated sugar 129, melange 215, essence 1.3; for impregnation: granulated sugar 109, cognac 10, essence 0.4; for cream: sugar sudra 110, butter 206, condensed milk 82, cocoa powder 20, cognac 0.7, vanilla powder 1 for biscuit crumbs: flour 3, potato starch .1, granulated sugar 4, melange 7.5; fruits (candied fruits) for finishing 51. Yield 2 pcs. 500 g each

The biscuit is baked in special molds, cut lengthwise into three layers, which are soaked in syrup. Each layer is smeared with cream and glued together. The surface and sides of the cake are greased with cream, wavy or straight lines are applied on top with a pastry comb, and the sides at the cut points are sprinkled with biscuit crumbs. The surface of the cake is decorated with cream in the shape of a rose with leaves and candied fruits. Sometimes the cake is decorated in the form of a birch log with knots and cream mushrooms.

Quality requirements: the cake has an oblong shape in the shape of a log, layered and decorated with chocolate and vanilla cream. The sides are sprinkled with biscuit crumbs. Humidity 24 ± 2.4%.

COFFEE CAKE

For the dough: flour No. 14; potato starch 28. granulated sugar 140, melange 234, essence 1; for biscuit crumbs: flour 3, potato starch 1, sugar 4, melange 6, essence 0.4; for syrup: sugar 97, coffee 2, cognac 3, vanilla powder 4, water 100; for cream: sugar 140, cognac 2, butter 150, eggs 16, vanilla powder 1, coffee 2, milk 62; for cream: sugar |18, cognac 0.2, butter 20, eggs 3, vanilla powder 0.4, cocoa powder 2.6, milk 9; roasted nuts 25. Yield 1000 g.

Soak the biscuit with coffee soak, which is prepared from coffee infusion. The coffee infusion is mixed with soaking syrup in a 1:2 ratio, a little water is added and boiled to 102°. Layer the cake with coffee cream. The surface is decorated with coffee and chocolate cream and nuts. Sometimes they make the inscription “Coffee” in cream.

Quality requirements: the cake is of the correct shape, decorated with chocolate and coffee cream in the form of an ornament, sprinkled with crumbs on the sides. The color and aroma of the dough is coffee, the dough is porous, elastic, and breaks easily.

FRUIT CAKE

For the dough: premium flour 116, potato starch 28.5, caxap sand 1143, melange 238.5, essence 1.5; syrup for soaking: granulated sugar 71.5, cognac 6.7 essence 0.3, water 78; for jelly: sugar forest 32, molasses 8, agar 0.8, water 38; crumbs for sprinkling: premium flour 2.5, starch 0.5, granulated sugar 3, melange 5; canned fruits 128; for fruit filling: granulated sugar 35, jam 317.5. Yield 1000 g.

The cakes are prepared and soaked in syrup. Lubricate the layers and side walls with fruit filling. The sides are sprinkled with biscuit crumbs. Canned fruits are placed on the surface in the form of an ornament and jelly is poured (Fig. 27).

Rice. 27. Fruit cake

Quality requirements: the cake is of the correct shape, decorated with fruits and jelly on top, sprinkled with crumbs on the sides. The color of the dough is yellow, the dough is porous, elastic, well soaked in syrup, and breaks easily. Humidity 18.9 ± 1.6%.

Margarita sponge cake

The Italians call it “Margherita” cake and always serve it with an afternoon snack or a morning cup of coffee. The biscuit dough turns out incredibly airy and tender. Preparing this recipe does not take much time and effort, and the result will definitely delight you.

What products need to be prepared:

• Chicken egg (room temperature) - 4 pcs.;
• Sugar - 150 g;
• Wheat flour / Flour - 100 g;
• Potato starch - 100 g;
• Baking powder (tablespoon) - 10 g;
• Butter - 80 g;
• Vanillin (or lemon zest) - 2 g.

Margarita sponge cake

Step-by-step preparation of Margarita sponge cake:

1. Turn on the oven and let it heat to 180 degrees. Whisk eggs with sugar. It is very important that they are not from the refrigerator, as the dough will not rise to the desired volume. Beat the eggs with a mixer until a fluffy, thick foam forms. As a result, the mass should increase three times. This recipe is convenient because you don’t have to waste time separating the whites from the yolks. According to this recipe, the sponge cake will turn out wonderful.
2. Melt the butter and leave to cool slightly. The butter will reach the desired condition just as long as you beat the butter.
3. Add vanillin or lemon zest to the egg mixture. The choice depends on your taste preferences. For lovers of vanilla flavor, it is better to add vanillin or vanilla sugar. If you prefer a lemony tint, add lemon zest.
4. Sift the flour and starch several times and add to the dough. Some people ask why sift flour? Passing through the sieve, it is saturated with oxygen and the dough turns out airy.
5. Mix in the flour with a spoon from bottom to top. Try not to make sudden movements to keep the dough fluffy.
6. The next step is to add the oil mixture. It should still be warm. Mix everything carefully.
7. Prepare the form. For this amount of dough, it is better to take a springform pan with a diameter of 26 cm. Grease the surface and sprinkle with flour. Shake off excess.
8. Pour the batter into the prepared pan. Place in the oven and bake at 180 degrees. Bake for about 40 minutes. The final time depends on your oven. In any case, open the oven no earlier than after 15 minutes. Otherwise, the biscuit will settle.
9. Readiness is checked with a wooden skewer or toothpick. The baked biscuit does not leave any lumps on the stick.
10. If there is no dough left on the skewer, remove the cake from the oven. Leave in the mold to cool. Remove the cooled cake from the springform pan. In order for the biscuit to cool completely, it is better to transfer it to a wire rack.

Place the cooled crust on a serving plate. Sprinkle the top thoroughly with powdered sugar. If desired, the sponge cake can be cut lengthwise and coated with chocolate spread, jam, custard or protein cream. Sprinkling with powdered sugar is a must!

Secrets during the preparation stage

All food and utensils are prepared in advance:

• Flour : taken exclusively of the highest grade, sifted through a fine sieve into a bowl several times until saturated with air, and at the same time large particles are removed.
• Eggs : are removed from the refrigerator in advance so that they are at the same temperature as flour and sugar, although some, on the contrary, put bulk ingredients in the refrigerator for a few minutes.
• Bowl : degrease the walls with a napkin.
• Whites and yolks : separation must be carried out very carefully so that not a single drop of yolk gets into the whites.

Hot milk sponge cake recipe

Another simple recipe for a delicious biscuit. It can be coated with jam or cream. Or you can simply sprinkle with powdered sugar. The pastry itself is a dessert in itself.

Ingredients for cooking:

• Milk (fresh whole) - 120 ml;
• Butter - 60 g;
• Chicken egg - 3 pcs.;
• Sugar - 165 g;
• Wheat flour / Flour - 165 g;
• Baking powder - 6 g;
• Salt - 1 pinch;
• Vanillin.

Hot milk sponge cake recipe

Step-by-step description of preparation with photos:

1. Sift the flour twice along with baking powder and salt. During this time, it will be saturated with oxygen and create the desired fluffiness of the dough.
2. Heat the milk together with the butter in a saucepan. Heat until the butter is completely melted.
3. Beat the eggs with a mixer for a minute. Change the speed from minimum to medium and high.
4. Add sugar to the eggs in small portions. Beat until the mixture triples in volume. All whisking will take about ten minutes. It all depends on the power of the mixer.
5. Add flour to the resulting mixture. Mix gently with a spoon. In this case, the mixer cannot be used, as it can “plant” the dough.
6. Milk and butter should be poured warm; if they have cooled down, heat them again. Stir.
7. Bake in a preheated oven. The temperature should reach 180 degrees. Pour the batter into the prepared pan. Grease it with oil and sprinkle with flour. Place in the oven and bake for about half an hour.

Sprinkle the finished sponge cake with powdered sugar and decorate with fruit.

Making classic biscuit dough at home

As an example, I decided to share a recipe for making a classic sponge cake, since it is the most popular and the ingredients can be found in any kitchen. You can make cakes from this pastry. cakes and rolls. This is the base with which you need to start preparing the sponge cake.

Biscuit dough recipe with photo

To prepare a classic sponge cake using a cold method, you need the following products:

• eggs (6 pcs)
• wheat flour (1.5 cups)
• sugar (1 cup)

Sometimes starch is also added. Then the proportion of flour changes and 1.2 cups of flour and 0.3 cups of starch are added. Starch is most often added when the roll is baked. Starch allows you to bake a more elastic dough that can be rolled after cooking.

Sponge cake with orange

The baked goods are moderately moist, so they do not require soaking. Despite the simple ingredients, the sponge cake turns out delicious. It can be used as a base for a cake or as an independent pastry.

Ingredients for making orange sponge cake:

• Chicken egg (medium) - 7 pcs.;
• Sugar - 1.5 cups;
• Wheat flour / Flour (if there is 250 g in a glass) - 2 cups;
• Orange (large) - 2 pcs.;
• Vegetable oil - 1/4 cup;
• Baking powder - 2 tsp.

Sponge cake with orange

Step-by-step preparation:

1. For this amount of dough, a mold with a diameter of 24 cm will be sufficient. Line the bottom and sides with paper. There is no need to oil the paper. Even if the biscuit sticks to the paper, the dough will not settle.
2. Sift flour together with baking powder. The amount of flour is approximate and depends on the type of eggs. If they are large, you will need a little more flour. Do not pour all the flour into the dough at once. Look at the approximate thickness of the dough.
3. Remove the zest from two lemons and grate it. Make sure that no white membranes get into the grater. They will taste bitter.
4. Squeeze the juice out of the oranges. There should be about a glass in total. For the orange sponge cake, we do not need the entire portion, but only 3/4 cup.
5. Separate the yolks from the whites and beat them into a fluffy foam. Take one glass of sugar. The mass should turn white.
6. Pour orange juice and vegetable oil into the yolk mixture. Also add orange zest.
7. Beat the whites with the remaining sugar. Readiness can be determined by the soft peaks formed.
8. Mix the yolk mixture with flour. Add some egg whites and mix again. Then add the remaining whites and mix again. Make gentle movements to ensure there is air in the dough.
9. Pour the dough into the mold and bake in the oven. Bake for the first 10 minutes at 200 degrees. Then switch to 180 degrees and bake until done. It is checked with a wooden stick. There should be no pieces of dough left on it.
10. Leave the finished biscuit in the mold to cool. After 15 minutes you can separate it from the paper. Then leave until completely cool.

Cut the completely cooled pastry into 4 lengthwise pieces. They will become the base of the cake. Spread with your favorite cream and serve.

The main secrets of creating a fluffy sponge cake

The biscuit dough recipe has such a simple composition that it creates a deceptive impression of unpretentiousness in preparation. In fact, this is not so, and there are rules that must be followed if you want to get the perfect cake.

So, the basic rules:

1. First of all, you need to choose the right container in which you will beat the eggs. A bowl made of food-grade plastic or glass works great. It must be perfectly washed and completely dry.
2. To get truly tasty and fluffy baked goods, you need to take only fresh, fairly large eggs.
3. The ingredients must be equally warm. Therefore, the preparation of biscuit dough should begin by simply placing all the ingredients on the table, where they remain for about an hour.
4. When mixing dry bulk ingredients, you must use a wooden spatula. You need to stir so that small air bubbles form.
5. These baked goods love peace and quiet, so it’s best to leave the oven alone while making them. At the slightest change in temperature, your cake will instantly settle and you can immediately forget about splendor and tenderness.
6. The baked cake should cool down in the oven. Hasty removal from a hot oven will result in a sad loss of volume.

How to make a simple sponge cake in a saucepan on the stove

Another wonderful option for making sponge cake if you don’t have an oven or even a slow cooker. The sponge cake rises perfectly, it turns out light and airy and even a little moister than in the oven.

Take a pan with thick walls. When you put out the dough, leave a reserve. The fact is that it should double in size, and it is important that the dough does not “run away”. It is very important to cook on the lowest possible heat.

You will need:

• chicken egg – 5 pcs.;
• sugar – 160 gr.;
• flour – 140 gr.;
• vanilla sugar - a bag.

Cooking stages.

Separate the whites from the yolks. Add half the sugar to the yolks and beat with a mixer. The mass should turn white and become relatively thick.

In another bowl, combine the whites with the remaining sugar and vanilla sugar and beat until the mass triples and stiff peaks appear.

Add half of the protein mass to the yolk mass and gently knead with a spatula from bottom to top.

Then add the flour, sifted twice, in several additions. Gently knead it into the egg mixture.

Transfer the dough to the remaining whites and continue kneading from bottom to top. You need to act carefully, but confidently, so that the mass does not settle.

Line the pan in which you will prepare the biscuit with parchment.

Place the dough in it, cover with a lid, cover with a wet towel in 2 layers and place on the stove, turning on low heat. Cook for an hour.

Check the readiness of the biscuit with a wooden stick. If it's ready, turn off the heat and open the lid.

After 5 minutes, remove it from the pan.

Tasty and tender sponge cake in a slow cooker in a hurry (recipe for 5 eggs and a glass of sugar)

If many people can cook tall biscuits in a miracle oven at home and in the country, then God himself ordered to try the recipe in a slow cooker. Moreover, modern devices are equipped with a special baking mode, which evenly maintains the temperature and allows almost any dough to rise to its maximum.

The peculiarity of the recipe is that for 5 eggs you will need exactly one glass of granulated sugar and flour.

The cooking technology is almost the same as according to GOST, with the exception of the type of kitchen appliances.

We will need:

• Fresh chicken egg – 5 pcs.
• Granulated sugar, flour - 1 cup each.
• Butter – 10 gr.
• Vanillin – 1 gr.

Preparation:

1. Be sure to wash the chicken eggs and wipe them with a towel so that there is no dirt or germs on the shell - all this can accidentally end up in our dishes, which is absolutely undesirable.

Separate the whites from the yolks and immediately beat them with a mixer until they form a strong foam. Continuing whipping, add granulated sugar in a stream and flavor with vanilla. Wait until creamy with peaks.

2. Add fresh yolks one by one into the strong protein foam so that they are completely combined with the total mass. It's best to add them one at a time after 1-2 minutes to avoid any unmixed yellow specks.

3. You can sift the flour directly into the egg foam, at the same time stirring it in with an ordinary spoon or spatula, moving it from bottom to top. Although I tried stirring with a mixer at the lowest speed, the effect was almost the same.

4. Grease the inside of the multicooker bowl with a piece of butter, and then lightly sprinkle with sifted flour. You can also line the inside surface with oiled cooking parchment instead, which will make the process of removing the finished product even easier later.

5. Transfer the tender dough from the mixing bowl to the prepared multicooker bowl. Go over the top with a spoon so that the surface of the workpiece becomes smooth and you can place the container inside the kitchen appliances.

Close the lid tightly and set the baking mode. After the equipment gives a signal that cooking is complete, uncork the unit and allow the finished biscuit to cool completely.

6. Carefully invert the bowl onto the additional plastic steamer container and allow the product to come out.

Now you can either eat it right away or turn it into a real cake coated with some favorite cream.