Sponge cake on yolks. How to prepare an ideal base for a cake

Biscuit cakes are the basis for almost any cake, cake or dessert. In America, for example, biscuits are consumed simply in the form of breakfast, lightly flavoring the cake with syrup, jam, jam, etc. We offer you a few simple recipes that will help to prepare a magnificent biscuit on yolks quickly and without any experience in cooking. The cakes will be very delicate, light, elastic, they are ideal for both cake and snack in the morning.

Biscuit on yolks with butter and milk

Necessary ingredients:

• Milk is 240 milliliters.
• Butter - 180 grams.
• Egg yolks - six pieces.
• Flour - 300 grams.
• Sugar sand - 250 grams.
• A small pinch of salt.
• Baking powder - 1 sachet.
• Vanilla sugar - 1 packet.

Cooking process

Many beginners mistakenly believe that you can not bake a lavish basis for a cake solely of yolks. It can be a sponge cake: yolk with protein or one protein. But in fact, from yolks alone, the basis is just as good, the main thing is to keep the formula.

So, in order to prepare a light and tasty biscuit on yolks, it is necessary to stir milk, vanilla sugar, egg yolks in a separate bowl. Thoroughly mix with a regular fork or whisk. Here, the strong turns of the mixer are not needed yet.

In another vessel, mix the sifted flour with a baking powder. Some mistresses add more soda to the mass for greater splendor, as they say, on the tip of the knife. You can do this too, most importantly, do not overdo it. In the dry mixture it will be necessary to add a softened butter. As many experienced chefs say, the dough loves the warmth of the hands, and they advise less to use machine methods of mixing ingredients. Biscuit on yolks, the recipe of which we offer you, will also be based on the use of hand power. When the oil is added, hands dry the dry mass and mix it thoroughly with the oil. As a result, you should get a kind of sand base, crumbling in your hands.

After that, mix dry and dairy mass. Now you can thoroughly mix the dough. Use for this purpose a kitchen whisk, so you will feel the saturation of the mixture and its consistency. When preparing a biscuit on yolks, the dough should not turn out to be too liquid (not water), but not too thick. It will resemble the consistency of sparse sour cream, which easily drains from a spoon.

Preheat the oven to 180 degrees, install a baking tray with a mixture for biscuit. This dessert is baked for about thirty minutes. If you cook an ordinary breakfast, then one crust is enough. If you are going to make a magnificent cake, then increase the number of ingredients by half and bake two basics at once.

Sponge cake on yolks on water

The first biscuit was, so to speak, rich and rich in composition. But if at hand, for example, there is no butter or milk, and cook a quick delicious cake for the family really want? In this case, you can also make a biscuit on the yolks on water. The recipe with the photo will show that in appearance such a basis for a cake does not differ from the first, it is also quick and easy to prepare.

Required Products

• Water is 50 milliliters.
• Yolks - six pieces.
• Sugar sand - 50 grams.
• Flour - 90-100 grams.
• Vanilla sugar - 1 packet.
• Baking powder for dough or soda - 1 pinch.
• Starch - 35 grams.

Cooking process

In this recipe, the work of the kitchen assistant - a mixer is very useful. Of course, the dough loves hands, but when the ingredients are too, so to say, lean, then whip the mass well with a whisk just will not work. So, add the yolks to the dishes. We pour a little sugar there and start whipping. Gradually add sugar, whisk at a higher speed. After a couple of minutes, you can add water to the total mass.

Then you need to beat the mass to a fairly thick consistency. Mistresses say that the initial dough should increase in size every five or six. It will become thick, it will easily fall behind the blades of the mixer. While the mass will be beaten, in a separate bowl, mix the flour, baking powder, a little starch and soda. Enter the bulk in the egg gradually.

Prepare a baking sheet or baking dish. Lubricate it with oil or lined special paper. Oven by this time should already be heated to 180-190 degrees. We pour the mass into molds, set it in the oven and wait for 30 minutes. Biscuit on yolks rises at least as good as baking from a single protein.

It is important to remember that often open the oven and check the readiness of the cakes is not worth it. The protein will instantly drop, and the basis for the cake will turn out uneven. Yolk cakes are not so whimsical during baking, but still do not like frequent intervention. Try to set the temperature and cooking time correctly. After a lapse of half an hour, try punching the dough with a toothpick or a wooden skewer. If there is nothing left on it, the foundation is ready.

It is necessary to get the biscuit very carefully. In advance, you should prepare the surface, where the cakes will "rest." It can be a towel or a grill. Remember, the cakes should not get wet, they must dry out. Do not cover them. Simply place it on the grate and prepare the filling or cream.