Any tea party with family and friends can not do without delicious pastries. And here the biscuit cake becomes the most delicious, but at the same time gentle and homely sweet dessert.
This cake can decorate not only festivefeast, but also become a great addition to breakfast or the end of dinner. The variety of cooking methods will allow you to choose an option that will satisfy every taste.
Sponge Cake: Cooking Secrets
Traditionally, there are three ways of cooking:in a cold and warm way, as well as the five-minute option. They will require almost the same set of products when the finished dough has a volume of 200 grams:
1. eggs - 4 pieces;
2. sugar - 2 tablespoons;
3. Flour - 2 tablespoons.
Cold way cooking requires a good level from the chefpreparation. It is necessary to separate the yolks from whites, then pour ¼ egg yolks into a separate bowl and beat. After add ¾ of sugar and grind to obtain a uniform white mass. Without stopping rubbing, add the remaining yolks to the mixture and again achieve uniformity. It should be borne in mind that the mass will increase in volume, and therefore for the preparation of biscuits should take dishes with high walls.
После того как была подготовлена смесь желтка с sugar, you need to beat the proteins to obtain an air mass. The remaining sugar is then injected into the air mass and whipped again until a creamy mixture is obtained. Next, add a third of the protein mass to the yolk and mix well. After obtaining a homogeneous mass, be careful to inject flour, avoiding the appearance of lumps. Bringing the mixture until homogeneous, add the remaining 2/3 of the protein mass and again to achieve a uniform composition of the dough. The result is an airy sponge cake.
Warm way приготовления базируется на использовании водяной baths. For cooking, you need to pour eggs and sugar into a container placed in a water bath, the temperature of which is about 90-100 degrees. The process of mixing components is carried out directly on the pair. As soon as the mass is heated to 50 degrees, it should be removed from the bath and cooled to a temperature of 20-25 degrees, actively beating. After that, heat and cool again using the above methods and add the flour, stirring carefully and avoiding the coagulation of the flour.
Biscuit cake prepared in this way is more dense, but at the same time more crumbly. It can be decorated with both air creams and mastic.
The method of "five minutes". Подойдет для тех, к кому неожиданно пришли guests To do this, mix eggs with sugar, introducing flour. After getting a homogeneous mass, enter kefir (1 cup) and hydrated soda (1 teaspoon), again bringing to a uniform consistency.
Bake a Pie whose Biscuit Cakeprepared in one of three ways, should be at a temperature of 180 - 200 degrees in a gas oven or 200-220 degrees in an electric. Cooking time is approximately 25 - 35 minutes, while readiness is assessed using a wooden skewer at the very end of cooking.
Sponge Cake with Apples - making home delicious cakes
The most common name for this pie ischarlotte. Her cooking does not require special culinary talents, and the process itself can be turned into a game, creating a cake with the children. Sponge cake will require 7 eggs, 100-150 grams of sugar, the same amount of flour (or 7 tablespoons with a hill), butter for oiling the form, apples, cinnamon.
The dough is prepared by way of "five minutes", excludingintroduction of kefir and soda. Next, the apples are divided into thin slices and put them in the oiled form of any pattern. The main condition - the slices of apples should fit tightly to each other. Next, pour the apples with the resulting biscuit mass and put them in the oven for baking. Check whether the biscuit cake with apples, is possible only after half an hour. Until that time, it is forbidden to open the oven, otherwise the baking will settle down and there will not be that airiness that distinguishes the biscuit.
Presented methods of cooking biscuitCakes are great for making cakes and pastries. The main thing to remember is that only fruits can be added to the dough itself, and jams and creams should be left to decorate and soak already baked cakes.
