Biscuit dough is the classic and most common version of cake layers and other desserts that we are used to using. In fact, there is nothing difficult in preparing a biscuit, and any cook can make it on their own at home with a minimum of effort.
This biscuit dough is suitable for almost any kind of cakes.
What you need:
- chicken eggs - 4 pcs.;
- sugar - 150 g;
- flour - 100 g;
- vanilla sugar - 1 teaspoon.
First of all, we prepare all the necessary ingredients. We take a form of small size and a diameter of 20 centimeters, grease it with oil and cover the bottom with parchment paper. The flour needs to be sifted a couple of times so that there are no extra impurities in it. The whites are separated from the yolks. Be very careful while doing this.
Mix the yolks in a separate bowl with 75 g of sugar and vanilla. Rub them with a whisk until they increase noticeably in volume. Beat the whites with a mixer at low speed until a peak forms. After that, we begin to gradually pour the remaining sugar into it, while the mixer does not turn off.
Add 1/3 of the whipped protein to the yolks, mix gently with a spoon and pour flour into it. Mix well again, add the remaining proteins and knead the dough. Do not overdo it in time, otherwise the air bubbles will disappear and the biscuit will not rise. Pour the dough into the form, level and bake for half an hour. Temperature 180 gr.
In a slow cooker
And again, the owners of multicookers can rejoice, because they are able to make biscuit dough using the miracle of technical thought. Multi-cups are indicated in the list of ingredients as a measure of weight.
What you need:
- flour - 1 cup;
- chicken eggs - 4 pcs.;
- drain. oil - 20 g;
- sugar - 1 cup;
- vanilla sugar - 1 teaspoon.
Separate the yolks and beat the latter until peaks form. Add the egg yolks and both sugars one by one and continue beating with the mixer. Gently add flour to the mixture, mix with a spoon or spatula.
After that, grease the multicooker bowl with a piece of oil and carefully pour the dough into it, leveling the surface. Biscuit cakes are cooked in the "Baking" mode for about an hour. The result is a fluffy base that can be used to create any dessert.
Biscuit for 4 eggs in the oven
To make the 4 Egg Biscuit Cake, you will need the following ingredients:
- flour - 1 cup;
- sugar - 1 cup;
- rast. oil - 1 tbsp. a spoon;
- chicken eggs - 4 pcs.
All eggs are broken into a bowl at once, and sugar is poured out. Important point: the surface of dishes and any objects in contact with the dough must be dry. The appearance of even a drop of moisture in the biscuit is not acceptable, otherwise it will not rise.
Beat the mixture until the sugar is completely dissolved, and at the same time pour a little flour there. Knead the dough carefully. We cover the parchment in a baking dish, greased with oil, pour the dough into it and put it in the oven for 40 minutes.
On sour cream for cake
What you need:
- flour - 2 cups;
- sour cream - 1 cup;
- chicken eggs - 5 pcs.;
- sugar - 1 cup;
- drain. oil - 20 g;
- soda - ½ teaspoon.
The yolks are separated from the proteins and mixed with sugar. After that, sour cream is added to them. The mixture is thoroughly mixed. Pour into the resulting mass of flour. Separately, beat the whites to stable peaks and combine them back with the yolk component.
In a greased form, bake a biscuit for about 45 minutes at a given temperature of 180 gr. The finished dessert can be divided into several identical cakes and used to make a cake with any filling.
Boiled brew
Boiled choux pastry is one of the non-standard options for making biscuits. Be sure to try it with the following step-by-step recipe!
What you need:
- chicken eggs - 4 pcs.;
- sugar - 1 cup;
- flour - 1 cup;
- baking powder - 1 teaspoon;
- rast. oil - 3 tbsp. spoons;
- boiling water.
First of all, we set the oven to warm up to 180 gr., Since the preparation of the dough will not take much time. The form is covered with parchment. Flour is mixed together with baking powder. Eggs are beaten with sugar until white foam appears.
Flour and baking powder are sifted through a fine sieve into an egg-sugar mass. Beat the dough, pour vegetable oil and 3 tablespoons of boiling water. Beat again, then transfer the dough to the form. Wrap it in a circle with a cold towel, and on top with foil. This is necessary so that the biscuit rises evenly in all places. Cook for 40 minutes, periodically checking the cake with a toothpick.
Biscuit cakes in a hurry in 5 minutes
A biscuit in 5 minutes will turn out even with a kitchen amateur. This recipe is so simple that it is almost impossible to mess it up.
What you need:
- chicken eggs - 3 pcs.;
- drain. oil - 50 g;
- sugar - ½ cup;
- flour - ¾ cup;
- baking powder - 1 teaspoon;
- cocoa - 2 tbsp. spoons;
- vanilla sugar - 2 teaspoons.
Eggs are beaten together with sugar. At the same time, you need to melt a piece of butter in the microwave or on the stove. Add vanilla, cocoa powder, melted butter and baking powder to the mixture. At the end put the sifted flour.
We take a special glass that can be used in the microwave and put it right in the middle of the bowl with biscuit dough, having previously filled it with water. This will help the cake bake more evenly.
We put the microwave oven on the most powerful mode and send the workpiece there for 5 minutes, after that we keep it on heating for another couple of minutes. The finished biscuit can be smeared with honey or chocolate.
How to make on kefir?
Kefir biscuit is a simple and delicious homemade cake that can be served with festive table or regular tea.
What you need:
- chicken eggs - 3 pcs.;
- drain. oil - 100 g;
- flour - 2 cups;
- kefir - 1 glass;
- sugar - 1 cup;
- vanilla sugar - 1 teaspoon;
- salt - 1 pinch.
Beat eggs, melted butter and sugar in a bowl until smooth. Then add flour mixed with baking powder, a pinch of salt and vanilla sugar. Beat the mixture again with a mixer at medium speed. Pour kefir last, mix with a wooden spatula. The result should be a dough that is similar in consistency to that used to make pancakes.
Do not forget to preheat the oven to 200 degrees. The form is greased with oil, covered with parchment paper and the dough is poured into it. We make sure that it is evenly distributed over the surface. We bake for 40 minutes and at the same time constantly check the readiness with a skewer or a toothpick.
No added eggs
Need to urgently cook biscuit cakes, but there are no eggs at home? Do not despair! After all, you can use the recipe, where you can not add them.
What you need:
- flour - 200 g;
- sugar - 200 g;
- baking powder - 1 teaspoon;
- rast. oil - 100 ml;
- lim. juice - 2 tbsp. spoons.
We heat up first of all to 180 gr. oven, and cover the bottom of the form with parchment paper. Mix flour, sugar and baking powder in one bowl, butter, lemon juice and 200 milliliters of warm boiled water in another.
Carefully pour the liquid component into the dry and mix thoroughly.
As soon as the mass becomes homogeneous, immediately pour it into a mold and set to bake for half an hour.
A delicious biscuit without eggs is ready!
Chocolate sponge cake dough
What you need:
- chicken eggs - 6 pcs.;
- flour - 100 g;
- sugar - 100 g;
- baking powder - 1 teaspoon;
- cocoa - 2 tbsp. spoons;
- vanilla sugar - 1 teaspoon;
- drain. oil - 20 g.
Separate the yolks and beat them together with sugar. Please note that the fresher the eggs, the tastier the biscuit will be. When the mixture turns white, add flour and vanilla sugar to the bowl. Mix gently with a spoon or spatula.
At the same time, beat the egg whites. Separate one third and add to the yolks with sugar, beat at low speed with a mixer or whisk. At this stage, you must be extremely careful, otherwise the protein will settle and the biscuit will not rise. The resulting dough is poured into a greased form. Chocolate biscuit is cooked for half an hour at a temperature of 200 gr.
What you need:
- chicken eggs - 2 pcs.;
- drain. oil - 50 g;
- flour - 1 cup;
- honey - 2 tbsp. spoons;
- sugar - 5 tbsp. spoons;
- baking powder - 1 teaspoon;
- salt - 1 pinch;
- fat sour cream - 0.5 kg;
- boiled condensed milk - 1 can;
- milk chocolate - 50 g;
- walnuts.
We mix melted butter, a tablespoon of sugar, honey and eggs in a bowl, after which we send it to boil in a water bath, stirring constantly. When the mixture visually increases in volume, the dishes are removed from the stove. Add flour and start kneading the dough. When the mass becomes plastic, divide it into 6 equal parts.
To prepare the cream, beat the sour cream and the remaining sugar at medium speed. We heat the oven to 180 gr. and alternately bake the cakes for 10 minutes. They should be very thin, so when rolling out the dough, we visually control the size. Each new cake is smeared with cream, and the third and sixth in a row are additionally boiled condensed milk. The sides of the cake are smeared with the rest. We decorate the resulting dessert on top with grated chocolate and walnuts.
With the help of creams, you can not only make a layer for cakes, but also decorate the dessert itself.
Below you can find a list of the most popular supplements.
- Butter cream. Its preparation will not be difficult. You will need heavy cream (33.35%) and a mixer. We beat the product at the highest speed, after which we fill it with a confectionery syringe.
- Protein cream. It is also very easy to prepare. Need a couple egg whites and sugar. With a mixer at medium speed, the eggs are beaten until peaks form and after that they can be used directly for the layer of the cake.
- Custard. If you are afraid to take raw proteins, then you can try this option. In addition to sugar, a teaspoon of lemon juice and a little water are added. The mixture is cooked over medium heat. We determine the degree of readiness by picking up the cream in a teaspoon. The thicker the stream, the better.
- Sour cream. This cream is tastier than creamy and not so high-calorie. However, for its preparation it is necessary to use sour cream, where the fat content is at least 30%. The recipe is simple to disgrace - just beat the product at a high mixer speed. Experienced confectioners advise using the cream immediately after preparation.
- Butter cream. This option is used more for decoration than for use. Just take fatty butter, a couple of eggs, milk or condensed milk and powdered sugar, beat the resulting mixture with a mixer until a thick homogeneous mass is obtained.
Today we offer a classic recipe for a magnificent biscuit, which is suitable for making various cakes and other desserts. There is no soda or baking powder here - the dough rises well due to proteins whipped into an “airy”, strong mass.
Such a biscuit can be divided into 2 or 3 cakes and smeared with any sweet cream, or cut into cubes and used in the formation of cakes like "". The biscuit is very soft, tender and tasty. However, there are some nuances in the cooking process, which we will discuss below.
Ingredients: 
- eggs - 6 pcs.;
- sugar - 200 g;
- flour - 160 g;
- vanilla sugar - 1 sachet (10-12 g);
- butter (for greasing the mold) - 5-10 g.
Classic biscuit recipe with step by step photos
How to make biscuit dough
- Carefully separate the whites from the yolks and place in a clean and dry bowl. Beat at the minimum speed of the mixer until a light white foam is obtained. It is important that not a drop of yolk gets into the protein mass, otherwise it will not work to beat the proteins to the desired consistency. Also pay attention to the cleanliness of the bowl used so that there are no traces of grease or any specks on it. For safety, you can pre-wipe the bowl with a paper towel lightly moistened with lemon juice.
- Continuing to work with a mixer, gradually add half the sugar norm. We increase the speed of revolutions and be sure to beat the mass until “stable peaks” form. That is, if you tilt the bowl, the proteins remain motionless. This step in the cooking process is extremely important: if the whites are not beaten thoroughly enough, the biscuit will not turn out fluffy.
- Mix the yolks with the rest of the granulated sugar and vanilla sugar. Stir vigorously until smooth. You can work with a whisk, a regular fork or a mixer, but in any case, you need to get a mass of a light shade that has significantly increased in volume.
- We spread about 1/3 of the proteins to the yolk mass and gently mix with movements from the bottom up. Be sure to sift the flour, and then add to the egg mixture. We continue to knead the mass from the bottom up until a homogeneous composition is obtained without flour lumps.
- Next, lay out the remaining proteins and mix with the same movements from the bottom up until the components are combined into a smooth, fluffy mass (do not stir the biscuit dough in a circle, this may cause it to settle).
How to bake a biscuit so that it turns out magnificent and does not fall off
- We take a small detachable baking dish, with a diameter of no more than 22 cm (if you use a larger form, the biscuit will turn out thin). We cover the bottom with oiled parchment, and grease the walls of the form from the inside with a small piece of butter. We fill the form with the prepared dough. During the baking process, the biscuit will noticeably “grow up”, so the form should be filled with dough no more than 2/3.
- We send the form to the oven preheated to 180 degrees. Bake for about 30-40 minutes (depending on your oven). In order for the biscuit to turn out lush and not to settle, during the baking process we try not to slam the oven door, and for the first 20 minutes it is better not to open it at all. When the dough rises and is slightly browned, we lower the temperature a little so that our biscuit does not burn and is well baked inside. We check the readiness with a toothpick, immersing it in the center of the biscuit. If the stick remains dry, then the biscuit is completely ready. Do not forget that the biscuit can fall off from a sharp temperature drop, so leave it in the oven turned off with the door ajar until it cools completely.
- Carefully remove the detachable board from the cooled biscuit. We first pass the knife blade along the edge of the form. We cover the biscuit with a napkin and leave it at room temperature for 8-10 hours before forming the cake (the “rested” biscuit will not soak much from impregnation and crumble when cut into cakes).
In our recipe, we tried to describe in detail all the subtleties and nuances in the manufacture of a classic magnificent biscuit, but if it suddenly fell out of your favor - do not worry! Under a layer of cream, it will be almost imperceptible, and as a workout, just practice baking a biscuit more often. This process requires skill and culinary experience, and much also depends on the characteristics of a particular oven. Here everything is known only through trial and error! Good luck!
Few people refuse to treat themselves to delicious biscuit roll or cake. It gives the confectionery lightness and tenderness. Many housewives dream of learning how to cook it in such a way that it is impossible to “tear off the ears” from their biscuit. Today, there are many recipes and interpretations of this base for cakes and rolls. But how to cook a homemade biscuit so that it turns out airy and tasty? Below are the most successful recipes used by chefs in all corners of the earth. But in the beginning, you can learn about the history of the appearance of the biscuit.
History of the dish
Not everyone knows that the biscuit has existed for several centuries. Unfortunately, no one managed to trace the threads leading to its creator. But still, something about the appearance of this masterpiece became known. To begin with, it is worth noting that some culinary specialists disagree on whether this dish is French or Italian. But in both languages, the word "biscuit" is translated as "twice baked."
The earliest mention of this culinary creation is found in the 15th century. English sailors made entries in the ship's logs, and this dish is found in them. Before going on a long journey, the cook stocked up on dried biscuits. Sailors called them "sea crackers", or "ship biscuit". Those recipes were missing. Without it, the product could be stored longer without being affected by mold even in damp conditions. At the same time, the dish remained completely edible until the very end. Such a biscuit had the ability to quickly saturate, while its volume was small. Because, by the way, it was popular with land travelers.
Recipe becomes world famous
The regular biscuit was very tasty. That is why, when gourmets accidentally tasted this product, they realized that the dish needed to be put to better use. Very quickly, it migrated to the royal kitchens of Queen Victoria and became a noble dish. Now the biscuit has changed a little. It was no longer dried, but served freshly baked, layer by layer and smeared with jam. Gradually, the dough for biscuit began to be prepared not only in royal palace. The recipe became available to the people, after which the dish became world famous. The British were very fond of these sweets, so in the 17th century the recipe crossed the English Channel with them and took root in France. Nowadays, this amazing dish can be found in all countries of our Earth, and each culinary specialist has added his own idea for making a biscuit. Here are some recipes that skillful housewives love the most. Among them are quick biscuits, with sour cream, from eggs.
Classic recipe
This option is the basis of all biscuits. It is the most common and in composition more than others close to the original version. It was from him that culinary specialists repelled, making their own interpretation of this sweetness. An ordinary biscuit consists of eggs, flour (if desired, you can replace half with starch) and sugar. The result is tasty and airy - something that all hostesses strive for.
It is important to keep proportions. The calculation is done as follows: 1 egg + 1 tbsp. l. with a slide of a mixture of flour and starch + 1 tbsp. l. with a pile of sugar. It would be better if it is possible to use
The process of cooking according to the classic recipe
One more necessary condition- this is good (so that when the bowl is tilted they do not fall out) and separately the yolks. In addition, it is important to be sensitive to the connection of these two parts. To do this, the proteins are divided into two parts, into one of them you need to gradually introduce the yolks and flour, then carefully add the second part of the proteins. In this case, you should refrain from using a mixer. This process is done with a spoon or spatula. The dough is kneaded calmly, scrolling it from the bottom up. You can watch the program of Yulia Vysotskaya, which showed in detail and clearly how to introduce proteins. The biscuit dough should acquire a thick consistency - with the right approach, it will be tender and airy.
Having put the mass for the first time, you do not need to open it, because due to a sharp decrease in temperature, the dough will not turn out airy. Only after 15 minutes is the biscuit mass checked for readiness. To do this, you need a match or a wooden skewer, which must be dry after piercing. Now this cake is ready to be smeared with any cream, chocolate, jam or jelly.
Easy and quick biscuit recipe
Many hostesses often do not have enough time to work in the kitchen for a long time. At the same time, I want to please my household with various goodies. Therefore, in the kitchen notebook there must be quick biscuits, which are not only prepared very quickly, but are also suitable for lubrication with any cream. This recipe has only four ingredients. This:
- egg - 4 pcs.;
- flour - 1 cup;
- sugar sand - 1 glass;
- vanillin - ½ tsp
As in the classic recipe, the yolks and whites are carefully separated. Since these are quick biscuits, the proteins are mixed with a mixer at minimum speed. Sugar and vanilla are poured here in a trickle, slowly. The mixer continues to run. After the white mass stops falling out of the bowl when it is tilted, the yolks are added to the dough with a spoon. As soon as the components are connected, turn off the mixer, add flour to the container, immediately mixing it with a spoon (from bottom to top). It is not recommended to mix the dough for a long time, because this will eliminate all the bubbles and the biscuit will not be airy.
We prepare a mold (diameter about 20 cm). To do this, it is processed with oil and “powdered” with flour. Pour the finished mass into this container. The oven must be already preheated (190 0 С). These quick biscuits take about half an hour to cook. But at the same time, do not open the oven door for the first 20 minutes. Readiness is checked by light pressing. The biscuit should “spring”, and the notch from the finger should recover.
Biscuit with sour cream
Sour cream recipe differs from others in greater moisture content. For many, this option is suitable. Classic recipe dry, and if a cake is made from it, it needs additional impregnation, and a biscuit with sour cream is already “wet”. For cooking you will need:
- eggs - 3 pcs.;
- drain. oil - 100 g;
- flour - 200 g;
- sugar - 300 g;
- sour cream - 125 ml;
- soda - a pinch.
The process of making sour cream biscuit
Softened butter with sugar is placed in a bowl. Beat with a mixer, but you can use a fork until a white, fluffy consistency. Sour cream and eggs are added to the prepared mass. Also put flour with soda here. All ingredients are well mixed. The dough is poured into a mold (approximately 22 cm in diameter). At the bottom and sides of the container there should be oil sprinkled with flour. The oven should already be preheated to 190 0. Keep the dough for about an hour. Sometimes the biscuit may be ready a little earlier. To check, a wooden toothpick is taken.
egg biscuit
This recipe is very easy to make and always turns out great. The main thing is to follow the instructions, and the "finicky" dough will grow into a fluffy biscuit, which will not require you to spend your nerves. This egg biscuit is prepared in the following proportions:
- sugar - 150 g;
- flour - 150 g;
- eggs - 6 pcs.;
- drain. oil (for greasing the mold)
For cooking, you need a deep container. Put sugar in it and stir. Next, the mixture is whipped with a mixer. The future dough should triple in size, so it will take a long time to beat. Flour is poured into the mass a little bit and mixed with a spatula. In this case, the oven must be heated to 180 0 C, and the form has already been greased and sprinkled with flour. The dough is poured into a container and left for about half an hour in the oven. It is very important to hold on and do not open into the oven during baking. To cool the biscuit, you can put it on a towel. If it is wrapped with a clean cloth after cooling, it will last for several days. You can decorate a biscuit with any cream or chocolate.
Well, what could be easier than baking a simple biscuit? Probably, many of you will not agree with me, because only an experienced hostess can cook a magnificent biscuit. And in part you will be right. There are many nuances and subtleties in the preparation of classic pastries, which will be discussed in this article.
I baked my first "biscuit" at age 12, and what I got out of the oven looked more like an omelet than the cake layer I imagined. In those days, there was no Internet, cooking shows and magazines with colorful step-by-step recipes. There was only my mother's notebook with a list of ingredients and a short description of the process. And then no one really knew how to cook it, neither my mother's friends, nor my friends, and even more so my grandmother, who is my friend only with yeast dough.
A recipe verified to the gram and understandable proportions
But in twenty years, I did learn how to bake a real biscuit, thanks to a series of experiments and personal experience. And it is this recipe that I always give to my friends and relatives, and I will also pass it on to my still little daughter.
Friends, there will be a lot of text further, so please be patient, and I promise you that your first biscuit will be fluffy, airy, and incredibly tasty. As you can see in the photo, the cake can be cut into three parts.
List of ingredients
- 5 eggs
- 1 cup of sugar
- 1 cup flour
- 1 pinch of salt
Additionally:
- vegetable oil for greasing the mold
- baking dish with a diameter of 28-26 cm.
- glass 250 ml.
Cooking instructions
Prepare two comfortable and deep bowls in which it will be convenient to beat with a mixer. Check that there are no drops of water in the bowl in which we will beat the whites, the bowl should not only be dry, but also fat-free. Even a fraction of a drop of fat will spoil the biscuit. Therefore, make sure in advance that the protein bowl is dry and fat-free.
Now the most exciting part of the process: we need to separate the whites from the yolks. Carefully separate the proteins from the yolks, and make sure that even a small drop of yolk does not get into the proteins. As I wrote earlier, fat from the yolk, even in small quantities, will interfere with whipping proteins. If you are not experienced in separating the yolks from the whites, it is best to do this over a separate plate. If you spoil one protein, then the total protein mass will not suffer.
Now add half the sugar to the yolks.
Beat the yolks with sugar with a mixer until the sugar is completely dissolved, and set aside.
Cold proteins are the key to successful baking
One of the most important rules making a biscuit - the proteins must be cold, otherwise they simply will not whip. If you did not have time to cool the eggs in advance, then put the bowl with the separated proteins in the freezer for 10-15 minutes, where they will quickly cool. Add a pinch of salt to the chilled proteins.
Beat the whites with salt with a mixer at high speed in a lush foam. At this stage, it already becomes clear whether a biscuit will turn out or not. If the squirrels are whipped into a beautiful foamy hat, then everything is fine, we can move on. Gradually add the remaining sugar to the whipped proteins, and continue to beat the proteins until the sugar is completely dissolved.
No sudden movements!
Gradually introduce into the protein part into the yolks whipped with sugar. This must be done very carefully so that the biscuit mass does not sit down, at the lowest speed of the mixer, but it is better to stir clockwise with a spoon to be sure.
We do the same with flour, which must be sifted in advance. Add the flour to the biscuit dough one tablespoon at a time, and mix gently at the lowest speed of the mixer, or with a spoon.
"French shirt"
Next, let's prepare the mold for the biscuit. We don't need surprises, so even a uniform with non-stick coating grease with vegetable oil with a brush, or with your hands, and sprinkle with flour. Excess flour must be shaken off. By the way, I just recently found out that this way of processing the form before baking is called “French shirt”.
Pour the biscuit dough into a mold, and send it to bake in a preheated oven.
How to bake in the oven
If you are cooking for the first time, then you will probably ask me at what temperature to bake a biscuit in the oven? I answer: in the case of biscuit dough, extremes are not needed, the golden mean is 170-180 degrees. Bake - 30-40 minutes. Grid position in the middle. Do not forget that you cannot open the oven for the first 25 minutes, otherwise the biscuit will not rise.
We check the readiness of baking with a wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned on top, then the pastry is ready. Do not immediately remove the form from the oven, because it may fall. Turn off the oven, open the door halfway, and leave the oven to cool.
Remove from oven, unmould and transfer to a plate. After cooling, the finished biscuit falls a little, and the surface wrinkles, but still remains lush and airy.
Well, that's all my friends, I hope I didn't confuse you too much. As you can see, there is nothing complicated in preparing a classic biscuit. The main thing is to follow all the above recommendations, and you will certainly succeed.
What oven to bake biscuits in? Both electric and gas ovens are suitable for baking. In an electric baking oven, turn on the top and bottom heating without convection. Grid position in the middle. For a gas oven, turn on only the bottom heat, the position of the grate is also in the middle and without convection.
Which oven to put the biscuit in? To get a guaranteed result - the perfect biscuit, the form with the dough must be placed in a preheated oven. But more than once I put the form with the dough in a cold oven, and the biscuit rose perfectly. Therefore, if you are at a crossroads to put a biscuit in a hot or cold oven, it is better to choose a hot one.
Why won't the cake rise in the oven?
Oven seal broken. This feature is typical for old Soviet ovens. Over time in rubber seals dry out, and extraneous air enters the oven during the baking of the biscuit. If you have a modern gas or electric oven, then there is nothing to worry about.
Do not open the oven with a biscuit for the first 25 minutes. The biscuit settles in the oven if you open the oven door earlier. Set yourself an alarm, or watch through the glass as the dough rises in the form and the top browns.
Added too much flour. Flour in the dough should not be added by eye, but according to the recipe. There is a very simple proportion for a biscuit: 1 tablespoon of flour goes to 1 egg. In my recipe, this proportion is maintained: 5 tablespoons of flour are placed in a glass of 250 grams. This proportion will come in handy if you want, for example, to bake a biscuit for 7 or 9 eggs. The same proportion applies to the sugar in the recipe.
The flour was not sifted. If you are baking a biscuit for the first time, then you should not ignore this stage. Be sure to sift the flour to enrich the dough with oxygen, because classic pastries are prepared without soda and baking powder, so oxygen is most welcome here.
Use of domestic eggs. The yolks in homemade eggs are always higher in fat than in store-bought eggs, so for the best result, I always bake with store-bought eggs.
Recipe for a classic biscuit cake
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A hand-made cake is a symbol of a family holiday, home warmth and comfort. The simplest and most popular homemade cake is made from biscuit. Biscuit dough contains a minimum of available ingredients that are in any home kitchen, it is easily whipped with a mixer, just baked. And of course, homemade biscuit cakes with homemade cream are extremely tasty. Any of the most beautiful cakes from the best pastry shops cannot compete with them. And even if a homemade cake is not as beautiful and refined as a cake from a professional confectioner, but when baking at home, we are always sure that we used quality products and cooked with love. Here you will learn not only how to bake a biscuit for a cake, but also how and with what to soak it. I will also offer you some of the most popular biscuit recipes and give you a selection of recipes for simple and delicious creams, ganaches and icing for the cake. And of course, simple options for decorating homemade cakes with beautiful photos are waiting for you.
Biscuit Recipes
classic biscuit
The proportion of eggs, sugar and flour for a classic biscuit: for 1 egg 30 g of sugar and 30 g of flour.
- eggs 4 pcs
- sugar 120 gr
- premium wheat flour 120 gr
For a round shape with a diameter of 24-26 cm
- eggs 5 pieces
- sugar 150 gr
- premium wheat flour 150 gr
For a round shape with a diameter of 28-30 cm
- eggs 6 pcs
- sugar 180 gr
- premium wheat flour 180 gr
For a roll on a baking sheet measuring 38 cm X 32 cm
- eggs 3 pcs
- sugar 90 gr
- flour 90 gr
If you replace 1/3 of the flour with ground nuts or cocoa powder in a classic biscuit, you will get a nut or chocolate biscuit, respectively.
Often in the dough for a biscuit, part of the flour is replaced with starch, it is believed that with it the product will turn out to be more airy and tender, since it reduces the amount of gluten. But I do not advise and never add myself. And to reduce the effect of gluten, just quickly stir the flour into the eggs.
Beat eggs until foamy for 7-8 minutes. Gradually add sugar, beat for at least 10-15 minutes until fluffy and increase in volume by 2.5-3 times and the sugar is completely dissolved. Sift the flour into the beaten eggs in 2-3 additions, mix with a spoon or spatula. Make sure that all the flour interferes with the dough. Pour the dough into a mold, the bottom of which is covered with baking paper, the sides do not need to be oiled. Bake in a preheated oven at t 180 ° C for 35-40 minutes.
The classic biscuit is very fluffy, delicate and airy. In my opinion, it is good even on its own without impregnation and cream, just sprinkle powdered sugar.
Detailed step by step photo recipe cooking ⇒
butter biscuit
For one round mold 26-28 cm in diameter or two molds 20 cm in diameter
This amount of dough can also be baked in a 24 cm diameter pan, place the excess in muffin molds and bake with the main biscuit.
- eggs 6 pcs
- sugar 165 gr
- premium wheat flour 150 gr
- butter 75 gr
- baking powder 1 tsp
Melt the butter, you can microwave oven.
Beat eggs until foamy, 7-8 minutes.
Gradually add sugar, beat until volume increases, 10-15 minutes. Add flour with baking powder to beaten eggs in 3-4 additions - sift directly into the eggs. Stir gently with a spoon or spatula from bottom to top and towards the middle. Make sure that all the flour interferes with the dough.
Add 2-3 tbsp to melted and slightly cooled butter. biscuit mass, mix and then add to the total mass in 2-3 doses, mix gently. Make sure that all the oil is evenly mixed into the dough.
Bake the sponge cake in a preheated oven at 160°C for 40-45 minutes.
More biscuit baking tips at the bottom of the page.
Detailed step by step photo recipe ⇒
Angel Biscuit
For a round mold with a diameter of 20 cm
- eggs (whites) 6 pcs
- pinch of salt
- flour 65 gr
- baking powder dough 1 tsp.
- sugar 125 gr
- vanilla sugar 1 tsp
- lemon zest from 1-2 tsp
It is not necessary to use the freshest proteins, on the contrary, it is better to use “aged” ones, that is, those that have stood in the refrigerator in a hermetically sealed container for 3-5 days. You can also use thawed proteins.
Carefully separate the whites from the yolks so that not a single drop of the yolk gets into the whites. Add salt to the protein mass and beat until a fluffy and soft white foam is obtained. Continuing to beat, add a mixture of simple and vanilla sugar in small portions. Beat until a stable mass is obtained.
Remove the zest from the lemon by rubbing on a fine grater (remove only a thin yellow layer, without affecting the bitter white part), add to the proteins. Sift flour with baking powder, add (sift) to the protein mass in 3-4 steps, gently knead from the bottom up and to the middle. Do not allow too intense or rough movements, otherwise the delicate air mass may settle! Put the protein dough in a dry form (we do not lubricate the walls with anything), level the surface. Bake in a preheated oven t 180 ° C for 35-40 minutes.
More biscuit baking tips at the bottom of the page.
You can cook from yolks, which can be stored in the refrigerator for up to 2 weeks or cook very tasty
orange biscuit
Similarly, you can make a lemon biscuit by replacing the orange with 2 lemons.
- eggs 4 pcs
- sugar 130 gr
- flour 160 gr
- starch 40 gr
- 1 large orange (zest and 80 ml juice)
- baking powder 6 gr
Remove the zest from the orange and squeeze out the juice. Mix flour, starch and baking powder - sift. Beat eggs until foamy for 7-8 minutes. Gradually add sugar, beat for at least 10-15 minutes until fluffy and increase in volume by 2.5-3 times and the sugar is completely dissolved. Heat orange juice to a boil. Add the orange zest to the egg mixture and sift the flour mixture into the beaten eggs in 2-3 additions, mix with a spoon or spatula. Make sure that all the flour interferes with the dough. Stir orange juice into the batter. Bake in a preheated oven at 180°C for 30-35 minutes.
More biscuit baking tips at the bottom of the page.
chocolate biscuit
For a round shape with a diameter of 24 cm
For chocolate mass:
- cocoa powder 30 gr
- sugar 200 gr
- odorless vegetable oil 135 gr
- water 100 ml
For the biscuit:
- eggs 5 pcs
- sugar 50 gr
- premium wheat flour 200 gr
- baking powder 1 tsp
- salt 0.5 tsp
Cook the chocolate mass: combine cocoa powder and sugar in a small saucepan, add water and vegetable oil - bring to a boil with constant stirring.
Mix dry ingredients: flour, baking powder, salt - mix with a spoon and sift.
Beat eggs with sugar until white and double in volume.
Add the chocolate mass to the beaten eggs in 3-4 additions, continue beating.
Add the flour mixture in 2-3 additions (sift into the dough), mix well with a spoon. At the end, you can punch a little with a mixer.
Bake in a preheated oven t 180 ° C for 45-50 minutes.
More biscuit baking tips at the bottom of the page.
Chocolate biscuit (lean)
For a round shape with a diameter of 20-22 cm
(glass volume 200 ml)
- flour 2 cups
- cocoa powder 2 tbsp
- sugar 1 cup
- vegetable oil (refined) 4 tbsp.
- baking powder 2.5 tsp
- vanilla sugar 2 tsp
- water 1.5 cups
Combine dry ingredients: sift flour with cocoa powder and baking powder, add vanilla and regular sugar, mix. Gradually add water, stirring well. The dough should be smooth, viscous and homogeneous, evenly colored in chocolate color. Add vegetable oil, mix thoroughly. Bake in a preheated oven t 180 ° C for 30-40 minutes.
More biscuit baking tips at the bottom of the page.
Unsweetened chocolate in recipes can be replaced with cocoa powder, according to the following scheme:
every 30 grams of chocolate = 1 tbsp. l. butter + 3 tbsp. l. cocoa (no slide). The reverse substitution is also possible if we want to replace cocoa with chocolate.
Biscuit Impregnation Recipe
Basic recipe for impregnation
So that the cake is not dry and at the same time, so that your biscuit does not float in a puddle of syrup, you need to correctly calculate the amount of impregnation. Remember the proportion: for a biscuit weighing 500 grams, you will need 250 - 300 grams of impregnation.
- water 3 tbsp.
- sugar 2 tbsp
- 1 tbsp cognac
From this amount, 100 ml of syrup is obtained.
Heat water, add sugar, heat and stir to dissolve sugar. Once all the sweet crystals have dissolved, leave the syrup alone and wait until it boils. Remove the foam that has formed on the surface and remove the saucepan from the stove. Add alcohol to the cooled syrup: cognac, whiskey, rum.
Vanilla, cinnamon can be added to sugar syrup.
Water can be replaced with coffee.
For a children's cake, water can be replaced with fruit juice, do not add alcohol. You can also prepare milk impregnation for children: dilute condensed milk with boiling water to the desired consistency, add vanilla or cinnamon.
You can use any ready-made syrups (my favorite is almond - it harmonizes perfectly with chocolate biscuits). Syrup from homemade jam is also suitable (if it is very thick, dilute it with a little water). Often for impregnation I use homemade
We also add alcohol to ready-made syrups.
Cake Cream Recipes
Cream with Mascarpone and cream
- Mascarpone cheese 250 gr
- cream not less than 33% 250 ml
- powdered sugar 4 tbsp
Whip cream with powdered sugar. Stir the mascarpone with a spoon, gradually add the cream into it. Add vanilla. Whisk.
Cream with Mascarpone and Butter
- Mascarpone cheese 500 gr
- butter 82% 100 gr
- powdered sugar 200 gr
Beat butter and sugar until light in color, 3-5 minutes. Add Mascarpone and beat again until smooth.
More tips for making creams at the bottom of the page.
Cream with boiled condensed milk and butter
- boiled condensed milk 2 cans
- butter 82% 2 packs
Mix room temperature butter with a spoon with boiled condensed milk until smooth, beat lightly.
More tips for making creams at the bottom of the page.
Custard
- milk 0.5 l
- cornstarch 3 tbsp. l. (or flour)
- eggs 1 pc
- sugar 150-200 gr
- vanilla sugar 1 sachet
- zest of one lemon (optional)
- butter 82.5% 180 - 200 gr
- powdered sugar 1-2 tbsp
Beat starch, sugar, vanilla sugar, salt, egg and a small amount of milk with a blender until smooth. Add remaining milk, stir. Bring to a boil with constant stirring. Try to get a homogeneous mass. Pour the cream into a bowl, cover with a film "in contact", cool. Beat the butter with powdered sugar until white, gradually add the custard base to it in 3-4 steps, beat well.
More tips for making creams at the bottom of the page.
lemon cream
Similarly, you can make orange cream by replacing the lemon with an orange.
- lemon juice 90 ml
- butter 150 gr
- eggs 3 pcs
- lemon zest 1 tbsp. a spoon
- sugar 150 gr
Combine the lemon juice, zest, sugar and eggs in a heavy bottomed saucepan and mix until smooth. Place over low heat and, stirring constantly, bring to a boil and thicken slightly. Cool the resulting curd completely. Beat soft butter until fluffy. Continuing to beat, gradually introduce the cooled curd.
More tips for making creams at the bottom of the page.
Cream with Nutella
- Mascarpone cheese 250 gr
- cream not less than 33% 250 ml
- powdered sugar 4 tbsp
- Nutella 250 gr
Whip cream with powdered sugar. Stir the mascarpone with a spoon, gradually add the cream into it. Add Nutella. Whisk.
More tips for making creams at the bottom of the page.
Chocolate cream with chocolate
- butter 300 gr
- chocolate 170 gr
- sugar 150 gr (powdered sugar is better)
- vanilla extract 1 tsp (or vanilla sugar 1 sachet)
- hot coffee 1-2 tbsp.
Beat room temperature butter with sugar until white. Heat the chocolate in a steam bath, gradually add it to the butter in small portions, beat. Whisking constantly, add hot coffee.
More tips for making creams at the bottom of the page.
Chocolate cream with cocoa powder
- butter 100 gr
- milk 100 ml
- sugar 1 cup (200 ml)
- cocoa powder 2 tbsp. l.
- wheat flour 2 tbsp. l.
- cognac 1 tbsp (can be excluded)
Melt the butter, being careful not to burn. Mix sugar, cocoa powder and flour, add to melted butter, mix until smooth. Gradually add milk and cook with constant stirring until thickened. Cool down. Add cognac.
More tips for making creams at the bottom of the page.
Ganache and cake icing recipes
Ganache or icing cover the top of the cake. With their help, you can make beautiful smudges on the sides of the cake. To ensure that the ganache or icing covers the cake evenly, when forming the cake, place the bottom of the biscuit on top, which was in contact with the bottom of the mold.
Ganache with dark chocolate
- dark chocolate (70%) - 100 gr
- cream (33%) - 50 ml
- butter - 10-15 gr
Break the chocolate into pieces and place in a bowl. Bring the cream to a boil and pour over the broken chocolate. Stir until the chocolate is completely melted. Let cool, add butter, mix - you should get a smooth and shiny ganache.
Ganache with white chocolate
- white chocolate 200 gr
- cream 33% 100 ml
- butter 10 gr
Break the chocolate into pieces, add boiling cream, stir until smooth and chill in the refrigerator for 2-3 hours, if necessary, you can leave it overnight. Take out the yellowish mass and start beating it with a mixer. In the process of whipping, add butter - it is necessary for shine and a more delicate texture of the cream. After this manipulation, the ganache will thicken, turn white and be ready to use.
Ganache with cocoa powder
- milk 170 ml
- cocoa powder 4 tbsp
- sugar 5 tbsp
- butter 100 gr
Pour milk into a saucepan and bring it to a boil. Add sugar mixed with cocoa powder. Cook the ganache over medium heat, stirring constantly, until the sugar is completely dissolved. Remove from heat and add oil. Stir to dissolve the oil. Cool.
Chocolate glaze
- bitter chocolate 100 gr
- butter 60 gr
Combine chocolate pieces and butter together, heat in a water bath until smooth.
Chocolate glaze (lean)
- vegetable oil (refined) 1 tbsp. l.
- sugar 2 tbsp. l.
- cocoa powder 3 tbsp. l. without a slide
- water 40 ml
Combine cocoa powder, vegetable oil, sugar. Add water and, stirring, bring to a boil. Cook over low heat for 2-3 minutes. Let the frosting cool slightly and pour over the cake.
lemon glaze
- powdered sugar 2/3 cup
- lemon juice 1.5 - 2 tbsp.
Squeeze the juice from the lemon and be sure to sift the powdered sugar - wipe through a strainer so that there are no lumps. Gradually add the juice to the powder, stir until a homogeneous thick mass. If the icing turns out to be very liquid, add powdered sugar to it, if it is thick, add juice or water.
Jelly to cover fruit on cake
- gelatin 10 gr
- 0.5 cup water 100 ml
- lemon juice 1 tsp
- sugar 1 tbsp
Pour gelatin cold water. When the gelatin swells, heat the mass until the gelatin is completely dissolved. Do not allow boiling, because. gelatin will lose its strength.
Add sugar and lemon juice. Cool down a bit. Apply the jelly to the fruit with a brush. The gelatin will harden and the fruit will retain its freshness.
How to make biscuit dough
♦ Eggs
Eggs for biscuit dough must be fresh and at room temperature.
If you forgot to take the eggs out of the fridge in advance, put them in a bowl of warm water at 40° - 50° C for 3-5 minutes.
Usually eggs whip up whole, without separating the whites from the yolks, but separation is possible in some recipes.
Eggs whipped first at high speed for at least 7-8 minutes. And then gradually introduce sugar in small portions and beat for at least 10-15 minutes until splendor and increase in volume by 2.5-3 times, and complete dissolution of sugar. You can determine the readiness of the beaten egg mass by the marks from the whisk of the mixer, which will form on the mass when it reaches the desired consistency - you can draw on the surface with the biscuit mass and the trace of the dough remains visible for several seconds.
♦ Flour
Flour for biscuit be sure to sift along with baking powder, starch, cocoa or vanilla, if they are added according to the recipe. By sifting flour, we enrich it with oxygen, it becomes softer and more airy, it is easier to mix with beaten eggs.
After introducing the flour into the eggs, mix it with a whisk, spatula or spoon from the bottom up in a circle. You should not do this for a long time, because. with long kneading, gluten develops in the dough, and this is badly reflected in the splendor of the biscuit. Do not use a mixer when mixing flour, it can precipitate the mass, the cake will turn out low, dense, heavy. Watch for thorough mixing, because. flour easily hides in the folds of a dense egg mass or settles to the bottom.
♦ Oil
If butter is added to the biscuit, then it must be pre-melt and cool slightly, then add 2-3 tablespoons of biscuit mass to it, mix well, and only then combine with the rest of the dough. If you immediately pour oil into the dough, it may fall off.
This is what it looks like ready-made biscuit dough.
How to bake a biscuit
For baking biscuits, it is best to use detachable round shape with non-stick coating. It is good because it does not need to be oiled, just cover the bottom with baking paper.
If you don't have baking paper or parchment, line the bottom of the pan with a piece of regular parchment. white sheet by brushing it with a drop of oil.
One-piece shape with conventional coating brush with butter and sprinkle with flour (French shirt).
Silicone forms for baking, grease with odorless vegetable oil only before the first baking. In the future, high-quality silicone does not require lubrication - this is recommended by manufacturers. But I advise oiling and flouring the bottom of the mold.
The biscuit feels great in a cake pan with a hole in both silicone and metal. Such a biscuit can be quickly baked and served on the table, sprinkled with powdered sugar or sprinkled with chocolate or lemon icing.
Fill the baking dish 3/4 full because The finished biscuit will rise a lot during baking. In a detachable form, it is easy to navigate by internal rivets - the dough should reach the top rivet.
If there is more biscuit dough than will fit in the mold, place it in the muffin molds and bake with the main biscuit.
Turn the form with the dough around the axis, without lifting it from the surface of the table - so the dough is evenly distributed over the form.
Biscuit dough must be put in the oven immediately after cooking, otherwise it will become dense.
Bake the biscuit in a preheated oven in top-bottom mode without blowing mode (convection). The form should stand on the middle shelf of the oven.
Usually the biscuit is baked at t 180°C But it is better after the biscuit has risen in the oven and slightly taken on a crust, lower the temperature to t 160 ° C and bake until cooked at this temperature.
Do not open the oven until the end of baking. In any case, the first 15-20 minutes, otherwise the cake may settle. But, if it is necessary, for example, to take out a biscuit in small muffin forms - in them it will bake faster than in a large form - we open it briefly and very carefully, do not slam the oven door.
If the top of the biscuit browns too quickly-Cover it with baking paper or foil. A strong crust can interfere with the evaporation of moisture, the cake will remain unbaked, wet in the middle.
Check the readiness of the biscuit with a wooden skewer. or a toothpick inserted in the center - it should be dry.
Let the biscuit cool in the form - put it on a wire rack, turning it upside down so that the middle does not sag. If you don't have a special rack for cooling the biscuit, you can use a microwave oven rack or place a 4-cup mold - it is important that there is air between the biscuit and the surface.
When the biscuit has cooled, run a knife between the biscuit and the side of the form, open the form and turn the biscuit on a wire rack, remove the paper.
shape the cake(cut the biscuit and soak it) only when the biscuit has cooled down well(from 5 to 10 hours). You can bake a sponge cake in advance, a day or two before the formation of the cake. For storage, the cooled finished biscuit is wrapped in cling film.
How to cut a biscuit
You can cut the biscuit cake into layers a knife or a special biscuit divider only after it has cooled well - at least 4 hours, and if you soak, then 8 hours.
Very simple cut the biscuit with fishing line or dental floss: make cut-marks on the sides of the cake, insert the fishing line, cross in front of you and pull in different directions, keeping the ends parallel.
How to soak a biscuit
The syrup transforms a rather dry biscuit in the basic variation, making it more moist and tender. This is just a godsend for young housewives or those who do not have enough time for culinary delights. Indeed, with the help of different syrups, it is possible to create new, dissimilar works of confectionery art from the same cakes.
Various syrups, fruit juices and sweet sauces are used to impregnate the biscuit. For a cake that you offer to adults, the impregnation may include alcoholic beverages. Alcohol is not added to children's cakes.
The cut biscuit is impregnated with cold impregnation with a brush or watered with a spoon, starting from the edges of the biscuit and moving towards the center. Wait until the syrup is absorbed and repeat the soaking if you feel that the cake is not soaked enough.
The amount of syrup varies depending on taste - someone likes a drier, only slightly flavored cake, and someone likes it moist and even wet from impregnation.
A tall biscuit can be soaked with a syringe. To do this, you need to draw syrup into a syringe and inject it into the biscuit with a thin needle, trying to evenly distribute the liquid in the biscuit cake.
How to make cream cake
The most popular biscuit cream made from mascarpone cheese and whipped cream or butter.
In order for the cream to whip well, it must be cold, it is advisable to cool the dishes in which you will whip them, and the whisks of the mixer. Properly whipped cream should retain its shape, and not spread into a cake. However, don't overdo it. Whipping the cream too long can end up with whey and butter instead of whipped cream.
It is important to add whipped cream in small portions in Mascarpone, and not vice versa!
The average whipping time for 33% Petmolovsky cream is 5 minutes, for 38% Valio - 1-2 minutes.
Cream with Mascarpone and butter will turn out to be more dense and stable, it is good to use it not only for cakes, but also to decorate cupcakes.
Pictured are biscuit dough cupcakes baked in a muffin tin with Mascarpone cream and butter.
Another tasty and affordable Cream for biscuit made from butter and boiled condensed milk. Its preparation does not require a mixer: mix room temperature butter with boiled condensed milk until smooth, beat lightly.
Advice:if condensed milk does not mix well with oil, put the cream in a container with hot water and keep stirring. Once the cream begins to mix well, remove it from the hot water not to overheat.
I advise you to cook condensed milk at home, because. the finished product from the supermarket contains palm oil and other unhealthy ingredients.
You can cook only natural high-quality condensed milk prepared in accordance with GOST R 53436 - 2009 To get a tasty treat, buy condensed milk with a fat content of at least 8-8.5%. The jar should say "whole sweetened condensed milk". Do not attempt to brew condensed milk produced to specifications (manufacturer's specifications). Such condensed milk contains vegetable fats, and when cooked, they do not thicken.
How to cook boiled condensed milk
Place a closed (sealed) jar of condensed milk in a saucepan, fill with water so that it covers the jar by 3-4 cm, bring to a boil and cook over low heat for 2-3 hours. Make sure that the water does not boil away, if necessary, add boiling water to the pan. Can't top up cold water, a can of condensed milk may explode. When the condensed milk is cooked, cool it. Thus, you will get a wonderful natural product. This can be done in advance, a few days before the dessert is prepared.
You can apply the cream on a biscuit at home with a spoon, leveling it with a knife or a pastry spatula (a spatula with a heel).
How to decorate a homemade cake
The issue of decorating a cake is primarily a matter of a sense of proportion. You can use a cream bag, nozzle sets and produce a lot of roses, leaves, borders and other beauty, but if you do not have sufficient skills, such decoration will look sloppy and primitive. Therefore, I advise the most simple ways decorations - sprinkle the cake with biscuit crumbs, chopped nuts or grated chocolate. This is how my grandmother decorated the cake and here about it in detail ⇒
Another option is to decorate the cake with meringue crumbs. Meringue (meringue) can be bought at a pastry shop, or you can bake at home ⇒
Cream of Mascarpone and boiled condensed milk. It is prepared in the same way as Cream of butter and boiled condensed milk.
Fresh fruits are a beautiful and tasty cake decoration. The only downside to this decoration is that the fruits dry out quickly, so decorate the cake just before serving or cover it with clear jelly (recipe above).
An easy way to give your cake a festive touch is to decorate with fresh edible flowers. This should be done before serving and, of course, use flowers grown without chemical fertilizers.
The photo is decorated with a strawberry flower and mint leaves. This option is also suitable for decorating a cake.
Fresh flowers that can be eaten: rose, orchid, calendula, nasturtium, cornflower, chamomile, dandelion, clover, lilac, violet, pansies, sunflower, acacia, lavender, geranium, jasmine, hibiscus, elderberry. Flowers of edible berries and fruit trees: citrus, apricot, peach, apple, cherry, pumpkin, zucchini. Mint leaves, lemon balm, basil.
While these flowers are edible, you don't have to eat them if you don't feel like it. Having admired the beautiful cake enough, you can simply put them aside.
I tried to collect for you the most accessible and at the same time diverse recipes for biscuits, creams and ganaches, shared the secrets of their preparation - I think that is enough material for home improvisations. Bake cakes at home, friends! Even if they turn out to be not very smooth, not very beautiful and will not delight with the luxury of decoration, home cooking more than compensates for all this with the love and joy that you give to your family. I wish your families to be friendly and happy, may they have many children, a lot of fuss and worries. And let your families be big, because in small families, as a rule, cakes are not baked.
