Cake from biscuit: cooking recipes, toppings. How to cook a delicious biscuit

Recipes of biscuit cakes are simple and diverse, so every experienced hostess knows several ways of making such desserts. All of them are made from readily available ingredients and can become a real decoration of any holiday.

General recommendations

The test for classic biscuit cakes includes chilled eggs, three-sifted flour and granulated sugar. Dishes for its preparation must be dry and clean. In addition, a container intended for beating eggs and granulated sugar should be cooled beforehand.

Bake biscuit is recommended 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 largely depends on the thickness of the cake. So, it takes about fifty minutes to bake a four-centimeter piece.

The filling for biscuit cakes can be absolutely any. In addition to the traditional cream, chocolate, berries and fruits are added there. Very delicious baking with peach-curd or strawberry-cream filling is obtained.

Option in multivark

With this recipe, you can cook a delicious homemade dessert with creamy cream relatively quickly. Do it preferably in the evening, so that overnight cakes have time to soak and become more gentle. Since a simple biscuit recipe in a multivark implies the use of a specific set of products, you will have all the necessary supplies 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 vanillin.

In addition, a simple biscuit recipe in a multivariate suggests that the cakes will be smeared with cream. For its preparation, you should find in the kitchen:

• A pound of sour cream is 25% fat.
• One hundred and fifty grams of sugar.

This sour cream perfectly matches with any fillings. 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 is well beaten with a mixer until a lush white foam appears. As a rule, this process lasts about seven minutes. Then there is added vanillin and three times sifted flour. All this is very gently mixed with an ordinary spoon, trying not to disturb the splendor of the dough. The resulting mass is poured into the bowl of the multivark, the walls and bottom of which are oiled and covered with a lid. Prepare a biscuit in "Baking" mode for sixty minutes. After the signal, it is taken out of the device and cooled down a little.

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 using an acute long knife into three approximately equal parts, generously smeared with cream and stacked on top of each other. A fully prepared cake of biscuit is decorated with melted chocolate and sprinkled with crumbled biscuits. Then it is left for a couple of hours to impregnate.

Option with condensed milk

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

• Two hundred and ten grams of flour and sugar.
• Four chicken eggs.
• Three hundred and ten grams of butter.
• One and a half cans of condensed milk.
• Two kiwi and a banana.

To prepare the impregnation, you need a couple of tablespoons of brandy, as well as one and a half glasses of water and sugar. To decorate a ready-made dessert, you need to stock up with nuts, white chocolate or powder.

Algorithm of actions

Before you prepare a magnificent biscuit, you must necessarily cool the eggs and beat them until foam, gradually pouring sugar. In the resulting mass, gradually injected sifted flour and gently mixed. The resultant dough is laid out in a split form, lined with parchment and oiled with butter, and sent to the oven. Bake a future biscuit at one hundred and eighty degrees for about thirty minutes.

While he is preparing, you can cook syrup. To do this, in one saucepan combine sugar and water, all this is put on a 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 vessel, beat up the soft butter, combine it with condensed milk and mix until homogeneous.

The baked biscuit is taken out of the oven, it is cooled a little and cut into three parts. Each cake is abundantly watered with cognac syrup and cream. Then on the first spread sliced bananas, on the second - kiwi. Top and sides lubricate with cream and sprinkle with grated chocolate and chopped nuts. A ready cake of biscuit and condensed milk is placed for several hours in the refrigerator. During this time, the cakes will have time to soak up and become more tender.

Variant with apples

This simple but incredibly tasty dessert is baked very quickly and easily. It turns out so tender and airy that it is not a shame to submit it to a festive table. Before you prepare a bisque biscuit, go to the store and buy all the necessary ingredients. To indulge your relatives with such a delicacy, you will need:

• Six full tablespoons of flour and sugar.
• Six chicken eggs.
• A teaspoon of baking powder.

Since this cake consists not only of cakes, 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 tablespoons of sugar.
• Ready custard.

Technology of preparation

First of all, you should do a biscuit test. For its preparation in one vessel connect the eggs with sugar and whisk them up to a twofold increase in volume. To the resulting mass portionwise pour sifted flour with baking powder and gently knead. The finished dough is poured into a mold, the bottom and walls of which are lubricated with oil, and put into the oven. Bake a biscuit at one hundred and eighty degrees for about forty minutes.

While he will be in the oven, you can take time to stuff. To prepare it, take peeled and sliced apples, sprinkle them with lemon juice and combine with cinnamon and sugar. All this is placed on a heated frying pan, lubricated with butter, and brought to a soft, not stopping constantly stirring.

The baked and slightly cooled biscuit is cut into three roughly identical cakes. Each of them is poured with a mixture of water, strawberry and orange juice, then they are smeared with the prepared 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 then served for tea.

Option with berry jam

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 a friendly get-together for a cup of hot tea. So that you get a really delicious biscuit cake, double-check whether you have at your fingertips:

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

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

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

Sequencing

In a voluminous vessel connect the eggs with sugar and intensively drive with a mixer. In the resulting mass, a small amount of sifted flour with a baking powder is gradually poured in and mixed gently. The finished biscuit dough is placed in a refractory shape and placed in an oven. Bake it at one hundred and seventy degrees. After about forty minutes it is taken out of the oven and a little cool. Then it is neatly cut into three identical layers.

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