Wet biscuit. Recipes for biscuit cake

Wet biscuit is well remembered by people who lived in the USSR. At that time bakery, confectionery and cookery filled cakes, the cakes of which were incredibly juicy.

Wet biscuit differs from the traditional in that it can be eaten without additives, while it is very gentle. It is either immediately prepared wet, or impregnated with syrup after baking. From such cakes you can make a cake, having missed it with any cream, jam or jam.

General Tips for Cooking

1. When making a dough for wet biscuit, the proteins are separated from the yolks and whipped separately. You can whip the proteins with sugar first to a steep foam, and then add one yolk to the mass.
2. To obtain the effect of moisture on whipped proteins, so as not to disturb their airiness, very carefully, in small portions add water, cream, milk, liquid sour cream, condensed milk or kefir.
3. In order for the wet biscuit to rise well, it is necessary to add a baking powder, a quenching soda or baking powder.
4. Flour should be of the highest quality, and it must be sifted through a sieve.

The simplest version

Grocery list:

• Flour - 100 grams;
• Sugar (sand) - 100 grams;
• Fresh eggs - 3 pieces;
• Butter - 30 grams;
• Milk - 50 ml;
• Baking powder (or soda) - half a teaspoon;
• Salt - a quarter teaspoon.

Procedure:

1. Warm the milk.
2. Melt the butter on the stove over low heat.
3. In the flour pour salt and baking powder (soda).
4. Separate the proteins from the yolks.
5. Whisk the whiskers until hard peaks.
6. Gradually pour sugar into the whites and continue to beat.
7. Add yolks to the protein mass (one at a time) and continue to whisk.
8. In the egg-sugar mass, gradually, in small portions, introduce flour with salt and baking powder.
9. Pour warmed milk into the mixture and whip. The dough is ready.
10. Put the dough in a mold and put it in the oven, pre-heated.
11. Half an hour later the cake should be ready.

In the end, you should get a wet biscuit. Promise such cakes can be any cream, to taste.

Chiffon wet biscuit: recipe

The cake from such a test does not need impregnation at all. It turns out wet, delicate and very tasty. So, the ingredients:

• Flour - 130 grams;
• Powdered sugar - 30 grams;
• Fine sand - 120 grams;
• Egg whites - 5 pieces;
• Egg yolks - 3 pieces;
• Vanillin - arbitrary;
• Water or milk - 120 ml;
• Salt - to taste;
• Baking powder - tea spoon with slide;
• Soda - a quarter teaspoonful;
• Vegetable oil - 80 ml;
• Starch - 50 grams.

Procedure:

1. Separate the proteins from the yolks, so that the latter do not get into the protein. The proteins are left to warm up to room temperature for easier whipping and obtaining more stable peaks.
2. Mix dry ingredients: flour, soda, starch, baking powder.
3. To light an oven, to prepare a form lined with baking paper (only the bottom), do not lubricate the sides of the mold.
4. Warm up the milk so that it is hot.
5. Mix the yolks with vanillin and sugar and whisk until the mixture becomes light and airy.
6. Pour the vegetable oil to the yolks and mix.
7. Stirring, pour hot milk into the yolks with a thin stream and mix.
8. Dry mixture with flour through a sieve in small portions to sift into yolk mass and mix.
9. In a mixer, whip the egg whites with salt, turn the turns gradually. Sugar powder sprinkled when soft peaks appear, whisk to hard peaks.
10. Protein mix in the dough very carefully, in small portions to keep airiness.
11. Dough pour into a mold, put in the oven for 40 minutes at 160 degrees. For half an hour, the oven door should not be opened, then check the readiness with a dry toothpick.
12. To cool the biscuit is best in an inverted form directly in the form, then take it out and leave it for 6 hours before starting to spread the cream so that it does not sink in the finished cake.

In the multivariate

Baking a wet biscuit in a multivarquet is much easier than in an oven. With the advent of this miracle casserole, to obtain an excellent dessert there are chances even for beginners.

The simplicity of baking in a multivark is that it provides an ideal temperature, because the difficulties of preparing a whimsical biscuit in the oven are related precisely to the temperature conditions. In the oven, he often burns outside, but does not get baked inside, after he is taken out of the stove, immediately falls off. In the microwave, a lush, tall and beautiful wet biscuit is obtained. The recipe is very simple.

You will need products:

• One glass of sugar and flour;
• Four eggs;
• A packet of vanilla sugar;
• Oil for lubricating the bowl multivark.

Stages of preparation:

1. To steady peaks, whisk the proteins with a mixer, carefully add yolks and both types of sugar with constant whipping.
2. Add the flour and mix the mass with a spoon.
3. Chop the multivark oil, shift the dough into it, smooth the surface.
4. Set the mode "Baking" and time 50 minutes.
5. After baking, remove the biscuit from the bowl and cool it.

Chocolate

Delicious taste has a wet chocolate biscuit.

To prepare the dough, take:

• A glass of sugar;
• A half cup of milk;
• Three eggs of chicken fresh;
• Three spoons of cocoa;
• Two glasses of flour;
• One hundred milliliters of vegetable oil;
• On a bag of baking powder and vanillin.

Ingredients for syrup:

• Half a cup of water;
• A half cup of milk;
• Four large spoons of granulated sugar;
• One and a half tablespoons of cocoa;
• A large spoonful of vegetable oil.

Procedure:

1. How to whip the sugar with eggs, add vegetable oil and milk.
2. Mix flour, cocoa, baking powder and vanillin.
3. Combine the dry mixture with egg-milk and mix well.
4. The resulting dough is poured into a mold and placed for 50 minutes in a preheated to 180 degree oven.
5. Combine all the ingredients for the syrup in one container, mix and put on a weak fire. Cook, stirring constantly, until boiling, then remove from the plate.
6. Once the biscuit is ready, take it out of the oven, cut it into pieces hot, cut into holes, like a toothpick, and pour syrup onto them. Allow the biscuit to soak.

Picking up the cake

In order to collect the cake, you can bake two cakes or one high, cut along into two parts and cover with cream or soak with syrup.

A cake with a wet biscuit with sour cream is a very popular and beloved option.

To prepare the cream you will need:

• A glass of sugar;
• A sachet of vanillin;
• 200 g of sour cream;
• 300 grams of creamy fat.

In a bowl, put the sour cream and pour the cream, pour out the sugar and vanillin, mix and leave to make the sugar completely dissolved. Then beat with a mixer, while increasing the speed gradually.

Cakes can be soaked with honey syrup, creamy-fruit filling, condensed milk, mixed with water.