Home-made biscuit recipe for cake

If you decide to make a biscuit, then remember the main rule of the pastry cooker: do it quickly - it means doing slowly, without interruption between movements, that is continuously.

All components should be enough, if only not take a peephole, but exactly according to the fact that it contains a biscuit recipe for a cake.

Classic biscuit recipe for cake

Products: eggs - 5 pieces, small sugar - 125 g, flour - 125 g. In other words, one egg should be taken on a tablespoon of sugar and flour.

Preparation:

First of all, prepare a form or sheet on which to bake the biscuit. Lubricate the sides and bottom of the mold with a softened oil, sprinkle with flour and confectionery tracing paper, cover the bottom of the mold (this technique will protect the biscuit from the breaks when you remove it from the mold).

The capacity in which you will whip, should not be aluminum, so that eggs do not darken and do not lose color.

Preparation of a biscuit test

Without separating the proteins from the yolks, pour the eggs into a suitable potato for whipping. Add fine granulated sugar. Beat on the edge of the plate or in a warm water bath, until the biscuit mass thickens and does not turn white. How to determine the readiness of the masses? Drops of a ready-made biscuit dough, draining from the corolla, linger on the surface of the whipped mass for a couple of seconds. Cool the mass and whisk for another 5 minutes to cool it. Pour in flour, doing this very quickly, no longer than half a minute. Very gently stir the sponge cake with a spoon.

How to bake a biscuit correctly?

Pour the dough into the prepared form, considering that the biscuit after baking in the volume will increase by 2.5 times due to the formation of air bubbles. Therefore, do not fill the form with more than three quarters of its volume. If you bake a roll, then the dough is poured onto a sheet and the surface is leveled with a knife.

Oven is heated not higher than 200C. At a higher temperature, a crust forms on the surface of the biscuit, which can prevent evaporation of moisture. It would be very disappointing if the dough had settled, and the biscuit could not be baked.

The baking time is approximately 30 minutes (here everything is decided by the thickness of the biscuit layer).

How to determine the willingness of a biscuit? With a thin long wooden stick pierce the biscuit - if the stick is dry, it means that the biscuit is ready.

To easily separate the biscuit from the pastry paper on which it was baked, you should cool it a little, and put the form on a damp towel or napkin.

How to soak a biscuit for a cake?

After baking, a biscuit recipe for a cake requires cutting the cake into several layers. Some confectioners make it well ground with a long knife. You can try the old proven method: take the thread, you can even reel, but preferably not too thin. Wrap it with a ring around the cake. Make sure that the thread lies approximately in the middle of the thickness of the cake. Twist the ends of the thread, and start slowly pulling the ends in opposite directions. You will see how the thread gradually sinks into the biscuit, dividing it into two cakes.

Usually a biscuit recipe for a cake involves impregnation. You should wait at least a few hours before you begin to permeate the biscuit cakes.

The principle of impregnation is simple - you need to put it together:

• boiled warm water (half cup),

• sugar (a couple of spoons) or syrup,

• A couple of spoons of alcohol (preferably cognac, but you can have liquor, vodka or good wine),

• flavor (lemon, coffee, vanilla, etc.).

Dissolve everything and evenly pour cakes. After that, you can apply the cream, do the assembly of the cake and decorate it.

While maintaining the proportions for a biscuit test, you can prepare a large number of different options for cakes.

In addition, there is a wide variety of types of biscuit test: custard biscuit, lemon, oil, with starch and walnut.