Biscuit cream - the best ideas for soaking cakes. What cream for biscuit cake is the most delicious

Hello. Let's talk today about impregnations for our cakes. In order for the cake layers of the future cake to become softer and more fragrant, we need to soak them with special syrups. These solutions also make it possible to soften the egg smell and even some baking flaws, such as overdried cakes.

I must say right away that not all cakes require impregnation. Many modern desserts turn out to be quite moist, and they only need a cream coating -, ... This is only a small part of self-sufficient masterpieces.

There are, undoubtedly, such cakes that need additional moisture. Take the same , or . Let's take their example and understand.

Let's start with the fact that the finished cakes should stand for 8-10 hours under the film in the refrigerator. During this time, they will become softer and more hydrated. Next, you can proceed to impregnation. By the way, after applying syrups, it is better to wait 15-30 minutes, and then cover with cream. And remember that at least 6 hours must pass from the beginning of impregnation to serving.

So, in order for us to decide which impregnation to use, we need to decide what we will put in the filling. If it is just a cream (ganache, sour cream, or any other), then it is better to impregnate with vanilla, coffee, honey or cognac.

If the filling involves the presence of berries and fruits in any form (fresh, mashed potatoes, jams, preserves, marmalade, confiture), then the impregnation should also be fruit and berry, it is possible with the addition of alcohol.

The most common impregnation is considered to be sugar syrup. It is easy to prepare and low cost.

How to prepare sugar syrup for impregnation at home?

The recipe is as follows: for 2 tablespoons of sugar we need 3 tablespoons of water and 0.5 alcohol, from this amount approximately 100 g of syrup comes out. That is, if, for example, you take 6 tablespoons of sugar, you will need 9 tablespoons of water and 1.5 alcohol.

The calculation of the volume of syrup you need is also very simple. There is a formula 1: 0.7: 1.2, where 1 part is a biscuit, 0.7 is impregnation, 1.2 is the amount of cream. That is, if your cake weighs 700 grams, then you need about 500 grams of impregnation, and 840 cream. Therefore, you need to cook syrup from 10 tablespoons of sugar. This formula does not always work, it is more suitable for ordinary biscuits, but if your biscuit contains butter or yogurt, then much less impregnation is needed. It takes me about 50-60 grams of syrup to soak one cake in 18 diameter.

Making syrup is also quite simple. Put sugar with water on a slow fire, it is better to do this in a saucepan with a thick bottom. Stir constantly with a silicone or wooden spatula. It is necessary to interfere carefully so that the sugar particles do not fall on the walls of the dishes, so that in the future you do not have to filter the cooked syrup. Once all the sugar has dissolved, you can stop stirring and wait for the mixture to boil. After boiling, remove from heat and, when the mixture has cooled, add alcohol (if you decide to do with it).

Cognac, rum, port wine, liqueurs are suitable as alcohol. Everything your heart desires is one thing, but - alcohol should be good, expensive, port 777 will not work here in any way :) Baileys liquor is perfect for these purposes.

This impregnation is suitable for both regular biscuit and chocolate.

If you add freshly brewed coffee to the sugar syrup (2 tablespoons per 2 tablespoons of sugar), then it’s great to soak a chocolate biscuit.

Vanilla (vanilla sugar) added to such a syrup will also help set off the egg smell of a classic biscuit.

Another option for cheap and quick impregnation is condensed milk. It can be both regular and boiled. It should simply be diluted with warm boiled water, slightly cooled and you can water the cake.

Juice from canned fruit is an excellent impregnation for cakes, and the combination of a classic biscuit with peaches is amazing.

If there is jam at home, then the pulp will go into the filling, but the liquid component, diluted with water, is suitable for soaking cakes. I especially like the combination of chocolate cakes with cherries, lingonberries or blueberries.

By the way, even the most ordinary sweet coffee, cocoa or tea can be soaked in cakes, naturally this is best done for the chocolate version of the cake. A store-bought option, such as the Miracle Chocolate Milkshake, will also work.

Freshly squeezed juices are quite suitable for the same purposes, especially orange, boiled with sugar.

Honey impregnation is ideal for a light biscuit in combination with sour cream. Honey just needs to be diluted with warm water to the desired consistency.

In order to evenly soak the biscuit, you can use a spray bottle, if it is not available, then you can simply make small holes in the lid of a plastic bottle and pour the cakes over them. The main thing here is to know the measure, because if you pour the syrup, then the finished product will disintegrate ugly on a plate, releasing a puddle of excess liquid. But, personally, I just lubricate the surface of the biscuit with a silicone brush.

If you have recipes for impregnations that you use that I have not covered here, feel free to share in the comments. And in one of the following articles we will talk about fillings.

Delicious cakes for you!

To begin with, the biscuit itself is tasty and tender, and therefore you don’t want to spoil it or “weight it down”. This should be our main task.

And a couple more "discoveries" that I myself came to or found in prescription reference books.

Do not rush to grease the cakes with cream while they are hot! This will not make them especially tasty: the top layer will be soaked, but the middle and bottom of the cake will remain dry.

Therefore, our actions:

The first thing you need to do to make the cake soft and to retain moisture in it is to let the cake cool down a bit after baking. Then it is wrapped with a film and placed in the cold for at least 8 hours.

The second is that 20-30 minutes should pass between impregnation and lubrication of the cake with cream.
Third! Biscuit cake does not apply to desserts "a la guests on the doorstep." After we soak the cakes and before serving, time must pass, at least 6 hours.

Named all the main subtleties. Now you can go to the dessert impregnations themselves. I'll start with simple recipes.

Impregnation for biscuit from sugar and water

Advantage: always in stock. This impregnation is universal. It is basic and on its basis more complex and interesting tastes can be constructed. You can add both juices, spices, and aromatic substances such as zest (except for spices, everything is added only to the chilled syrup).

Recipe: ideally, water and sugar are taken in a ratio of 6 to 4. For 6 tbsp. water needs 4 tbsp. Sahara.

Heat up the water;
Add sugar to it. Stir gently to dissolve the sugar;
The syrup will boil and immediately remove the bowl with it from the heat so that the syrup does not thicken and caramelize. Cool down.

This biscuit impregnation does not contain alcohol, the most common and simple. In it, when it has cooled to room temperature, you can add vanilla extract to give a sweet aroma. But the main thing is that it goes wonderfully with any cream and cakes: coffee, chocolate, citrus and fruit.

I have used it in many other recipes as well.

Advantage: another basic universal impregnation. That's just the kids to the cakes moistened with it, it is better not to let it. But for an adult company, good cognac added to the syrup has a number of advantages. Of course, this is not 2 in 1, drank and ate. No. Then why is there algolol in the cake? The aroma and taste of cognac is very rich, it will decorate the biscuit, give it a piquant sophistication.
Another important little thing. The fact that there is an alcoholic drink in the composition is more noticeable if a low-quality product is used. Therefore, it is advisable to choose not a confectionery cognac, but an expensive, proven one. Then the taste will be softer, more voluminous.

Water - 0.5 cups
Cognac - 60 g.
Sugar - 0.5 tbsp.

How to cook:

Put sugar into boiled water and mix. Boil the syrup for 5 minutes. Remove from fire and cool. Add cognac when syrup is at room temperature. Stir - and you can grease the cakes.
Most often, such impregnation includes additives: juices, coffee, etc.

Here are some recipe options:

- with coffee

Water - 1.5 tbsp.;
Cognac - 2 tablespoons;
Coffee - 2 tablespoons;
Sugar - 1 tbsp.

I used this impregnation for.

How to cook:

Boil 1 tbsp. water with sugar. Boil with 0.5 tbsp. coffee water, insist, then strain. When the drink and syrup are at room temperature, mix and add cognac.

- With cherry juice

Water - 0.5 tbsp.;
Cherry juice - 0.5 tbsp.;
Sugar - 1 tbsp;
Cognac - 3 tbsp.

Boil water, stir with sugar, keep on fire for 3-5 minutes. To keep the juice bright and retain its taste, add only to the cooled syrup. Mix well, add cognac and you can lubricate. This impregnation option is perfect not only for, but also for.

- With lemon juice

Water - 0.5 tbsp.;
Sugar - 0.5 tbsp.;
Cognac - 3 tablespoons;
Lemon juice - 1 tsp;
Vanilla extract - 0.5 tsp

Prepare syrup by boiling sugar and water for 3 minutes. Cool and add cognac, vanilla and lemon juice.

Impregnation for milk biscuit

Advantage: suitable for light cakes. Very gentle impregnation. And this recipe is the basis, you can come up with it yourself or take already compiled impregnation options.

Recipe: I will give 2 options.

With milk

Milk - 3 tbsp.;
Sugar - 1 tbsp.

Stir and boil until the sugar is completely dissolved. Cooled impregnation can lubricate the cakes.

With condensed milk (I will give proportions for a large cake):

Condensed milk with sugar - 1 jar;
Water - 3 tbsp

How to prepare such an impregnation:

Pour condensed milk with boiling water. Mix well and let cool.
Both options can be topped with vanilla, cinnamon, melted chocolate or brewed coffee.

Impregnation for biscuit from jam

Advantage: you can take any jam: cherry and strawberry, apricot and apple. Store bought and homemade will do.
Recipe:

Water - 1 tbsp.;
Jam - 0.5 tbsp.;
Sugar - 2 tbsp.

Mix everything and boil. Cool and pass through a sieve.

Benefit: wine makes cakes juicy and fragrant.

Wine - 1 tbsp.;
Sugar - 1 tbsp.;
Spices - (any to your taste, for example, cinnamon or coriander).

The wine is heating up. Sugar is added. And boil until the sugar is completely dissolved. Spices are added and removed from the oven, cooled.
You can adjust the density of this impregnation. The longer the wine syrup is on fire, the thicker it is, but the alcohol content in it is less.
This biscuit impregnation, the recipe of which I gave, is suitable for both red and white wines.

How to calculate the amount of impregnation per cake?

How to determine if this impregnation is enough for one cake and for the whole cake?

There is a simple formula: for 1 part of a biscuit you need 0.7 parts of impregnation and 1.2 parts of cream.

That is, if the cake is 1 kg, then impregnation - 700 gr, cream - 1 kg 200 gr. But we don't bake such a big cake very often. The best option is a biscuit for 6 eggs. It weighs approximately 400-500 gr. So, to soak it, you need 280-350 grams of syrup, and 480-600 grams of cream. These figures are approximate, because everyone chooses according to their taste. Someone likes drier cakes, another - more moist, so much so that it drains.

How to distribute impregnation?

It is best to do this with a spray gun (yes, you can start it specifically for this purpose). Then the impregnation layer will lie flat, unlike pouring with a spoon. A brush will work too. In a word, there is a choice.
A couple of words after. Impregnation is an important part of the dessert; without it, the colors seem to fade. Yes, and dry cakes are obtained if the cream is too thick or between the soufflé cakes, or soft cheese as a layer. Of course, it's still delicious, I do not argue. But not bright. Therefore, I propose to be creative in the choice of impregnation. What do I consider? Will there be berries in the cream or in the decoration of the cake. And also, what kind of cream, both in density and in composition. If berries (fruits) are supposed to be in the decor and / or cream, then you can and should add berry syrup, fruit juice to the impregnation, if desired, some alcoholic drinks. Checked! Such synchronicity is very impressive! For example, in the Drunk Cherry cake, this rule works well.

Little nuance. You know, some things you just need to check on your own experience. How many have heard that it is better to soak light cakes with light syrups or milk. For dark ones, almost all impregnations can be used. But, when I saw how unsympathetic the classic coffee-impregnated biscuit looks, I realized that the color of the cakes should also be taken into account.

The usual biscuit will be complemented by impregnation with the addition of honey, alcohol, coffee, vanilla ... The list is huge. And it is better not to stop the fantasy, let it tell you. For example, the aroma and mild flavor of lavender, zest, green tea, nut essence, milk, canned pineapple syrup, etc. are interesting. And again, I repeat, as for me, it is better when the cream, the biscuit itself and the impregnation complement each other do not play randomly. It is only worth considering the consequences, for example, it will not be too lemon-lemon and sour-sour if the taste of this citrus dominates everywhere. Maybe smooth it out with heavy cream or butter?

I am always grateful to those who help to learn new things and not to forget old recipes! Show off your inventions and secrets, supplement the article, share and tell! After all, our goal is to make holidays and weekdays beautiful and incredibly tasty!

I'm waiting for your feedback =)
I buy all the necessary tools for the work of a confectioner, baking dishes and ingredients in a store. www.bakerstore.ru I recommend this store to everyone, since personally in my city the prices in confectionery stores for all ingredients are many times more expensive. And, by the way, when ordering, you can specify a promo code pirogeevo, for which you will receive a 5% discount from the first purchase.

What is the tastiest thing about cakes and pastries? Of course, cream. But impregnation for the cake also plays an important role. Indeed, without impregnation, the cake will simply be dry, which can significantly spoil your favorite pastries. It is in this subsection that the most delicious and unusual recipes for cream and impregnation are selected for you, which will make the taste of dessert simply unforgettable. The most delicious and tender are, of course, biscuit cakes. And impregnation for biscuit is the main thing. However, it is necessary to adhere to the correct proportions during the cooking process, otherwise the cake may be either dry or too soaked, which is also not very good. Impregnation for cakes can be very diverse. It all depends on your wishes and taste preferences. It can be coffee impregnation, milk, honey, and often many hostesses use syrup for impregnation. The most popular syrups for impregnation are cherry, vanilla, cognac, rum and orange. As for the recipes for cake creams, here you will find exactly the cream that will make your dessert exquisite, fragrant and unforgettable. For example, Mascarpone cream is an integral part of the famous Italian Tiramisu cake, which, as it turned out, can be prepared independently at home. Also here you will find a recipe by which you can easily prepare Napoleon cream, sour cream, condensed milk cream, as well as a recipe for custard. And cream recipes with photos will greatly facilitate the cooking process. With a selection of recipes on how to make cream, you can easily prepare homemade cream and delight your household with the most delicious desserts. And remember, only homemade cakes can bring a lot of unforgettable sensations.

16.07.2018

Cream Charlotte for cake

Ingredients: butter, sugar, milk, egg, cognac, vanillin

Today I will tell you how to make a very delicious cream Charlotte for cake. Make it very easy and fast.

Ingredients:

- 200 grams of butter,
- 108 grams of sugar,
- 150 ml. milk,
- 1 egg,
- 1 tbsp brandy,
- 1 tsp vanilla sugar.

02.05.2018

White chocolate ganache for topping cakes

Ingredients: chocolate, cream, butter

Ganache is used by confectioners to pour over cakes. It is not difficult to prepare such a tasty and beautiful chocolate mass that does not spread and looks simply gorgeous. See how to do it yourself at home.

Ingredients:

- 210 grams of white chocolate,
- 50 ml. cream,
- 25 grams of butter.

24.04.2018

lemon curd

Ingredients: lemon, sugar, egg, water, oil

Lemon curd is a cream that I use as a serving for pancakes, cheesecakes or pour over ice cream. The taste of this cream is excellent, refreshing. To prepare such a cream will not be difficult for you.

Ingredients:

- 2 lemons,
- a glass of sugar
- 4 eggs,
- 1 tbsp water,
- 50 grams of butter.

23.04.2018

white chocolate ganache

Ingredients: chocolate, cream, butter

I suggest you make a delicious ganache from white chocolate. You can beautifully decorate the cake with this ganache.

Ingredients:

- 200 grams of white chocolate;
- 200 grams of cream;
- 35 grams of butter.

29.03.2018

Cream of mascarpone and condensed milk

Ingredients: mascarpone, condensed milk, cream, vanillin

Half the success of a cake or pastry is a good cream. We recommend making mascarpone cream with condensed milk - you can't even imagine how delicious it turns out! You will find all the details on how to make it in our recipe.
Ingredients:
- 250 gr mascarpone;
- 3-4 tablespoons condensed milk;
- 150 ml of heavy cream (30-33%);
- vanilla extract to taste.

26.03.2018

Custard protein cream

Ingredients: egg, water, sugar, vanillin, lemon

If you want to make a cake and don't know what cream to make, I advise you to make this delicious custard. I have described the cream recipe in detail for you.

Ingredients:

- 2 eggs,
- 40 ml. water,
- 150 grams of sugar,
- 1 tbsp vanilla sugar
- lemon.

15.02.2018

Cream for "Honey cake"

Ingredients: sour cream, condensed milk

I often cook the honey cake and most often I smear it with this cream with sour cream and condensed milk.

Ingredients:

- 200 grams of sour cream,
- 250 grams of condensed milk.

15.02.2018

Impregnation for biscuit

Ingredients: water, sugar

Today we will prepare the impregnation for the biscuit. The recipe is very simple and fast.

Ingredients:

- 6 tablespoons water,
- 4 tablespoons Sahara.

10.02.2018

Cream of cream and condensed milk for cake

Ingredients: cream, powdered sugar, condensed milk, vanillin

I suggest you prepare the most delicious cream of cream and condensed milk for the cake. The recipe is very simple and fast.

Ingredients:

- 350 ml. cream;
- 50 grams of powdered sugar;
- 1 can of condensed milk;
- vanillin or vanilla extract.

29.01.2018

Butter cream "Five minutes"

Ingredients: butter, powdered sugar, milk, vanillin

From butter and baked milk, a very tasty cream for the cake is obtained. It is prepared in a matter of minutes and even has the appropriate name - "Five Minute". Try it, you will definitely like it!

Ingredients:
- 250 gr of butter;
- 200 gr of powdered sugar;
- 100 ml of baked milk;
- 2 grams of vanillin.

27.01.2018

Caramel cream for cake

Ingredients: cream, water, sugar, vanillin

Caramel cream is prepared on the basis of cream and sugar, has a smooth structure and a very delicate taste that goes well with any cake layers for any cake. If you do not know how to cook it, our recipe will help you.

Ingredients:
- 800 ml of cream;
- 2 tablespoons water;
- 200 grams of sugar;
- 0.5 tsp vanillin.

06.01.2018

Cream of semolina for cake

Ingredients: cream, sugar, semolina, citrus powder, butter, salt

There are a lot of creams for the cake, they are all very tasty. But today we will prepare a semolina cake cream that you have never tried before.

Ingredients:

- 260 ml. cream;
- 120 grams of sugar;
- 45 grams of semolina;
- 10 grams of citrus peel powder;
- 230 grams of butter;
- orange extract;
- salt.

04.01.2018

Thick cream of sour cream with sugar for cake

Ingredients: sour cream, sour cream thickener, sugar

Sour cream is always very tasty. But what matters is how thick it turns out. Sometimes sour cream does not whip well, and the cream comes out liquid. Our recipe will teach you how to always get a thick, thick cream.

Ingredients:
- sour cream - 0.5 liters;
- sour cream thickener - 1 sachet (12 gr);
- sugar - 1 glass.

17.12.2017

Cream "Plombir" for cake like real ice cream

Ingredients: sour cream, vanillin, sugar, egg, flour, butter

Cream "Plombir" I only recently started using for cakes, since it is not at all easy to prepare it. But if you learn how to cook it, you will become a real guru in cooking the most delicious desserts.

Ingredients:

- 175 grams of sour cream,
- 2 grams of vanillin,
- 55 grams of sugar,
- 1 egg,
- one and a half tablespoons flour,
- 60 grams of butter.

10.11.2017

Butter cream

Ingredients: butter, powdered sugar

In any cake, the most important thing is cakes and cream, of course. It can be different - sour cream, custard ... Butter cream is very tasty. It is prepared very simply, so the most novice hostess can handle it. And our recipe will help her with this.

Ingredients:
- butter - 200 gr;
- powdered sugar - 200 gr.

If you decide to please yourself with a homemade cake, biscuit impregnation plays a decisive role. Thanks to her, homemade cakes will become tender, fragrant, original. Baking a biscuit according to one recipe, but changing the impregnation, you will always get a new dessert.

Sugar syrup for biscuit impregnation

In order not to spoil the cake, you must strictly follow the recommendations. For a sponge cake that weighs 900 g, you will need approximately 580 g of syrup.

Ingredients:

granulated sugar - 12 tbsp. spoons;
warm water - 18 tbsp. spoons.

Cooking:

Use a container with a thick bottom. It should be rinsed with cold water.
Pour in water, add sugar. Set fire to minimum. Stir the syrup constantly, for convenience, you can use a silicone spatula.
When the last crystal of sugar dissolves, boil, removing the foam that will appear.
Remove from fire.
Cool down.

coffee soak recipe

This impregnation is a good option for nut cakes or with chocolate-based cream.

Ingredients:

sugar - 55 g;
rum - 1 teaspoon;
coffee - 11 g;
water - 250 ml of boiling water.

Cooking:

Pour boiling water into a cup, add coffee, mix.
Pour in sugar.
Cool slightly.
To make the biscuit acquire a special flavor, pour in the rum. Mix.

For chocolate biscuit

Impregnation for chocolate biscuit with cherries will make the delicacy unforgettable. The cake becomes soft, tender with a multifaceted and bright taste.

Ingredients:

cherry juice - 3 tbsp. spoons;
sugar - 12 tbsp. spoons;
water - 18 tbsp. spoons.

Cooking:

Pour sugar into the prepared saucepan, pour it with water.
Now you need not to leave the stove and constantly mix. Cook on low heat.
Wait for the moment of boiling.
Remove from stove.
Cool down.
Pour in cherry juice, stir.

If you pour the juice into hot syrup, the cherry flavor will disappear and the impregnation will lose its enchanting smell and taste.

With cognac

If you want to give a pleasant experience to a gourmet and a connoisseur of good spirits, prepare a cake with a subtle taste and exquisite aroma of cognac. Cognac impregnation is good in combination with an oil-based cream.

Ingredients:

sugar - 150 g;
cognac - 75 ml (can be replaced with dessert wine);
water - 220 ml.

Cooking:

Put sugar in a saucepan, pour water.
Put on minimum heat, gradually bring to a boil.
Cool down.
Pour in an alcoholic drink. Mix everything.

Creamy impregnation

Impregnation, which will give the biscuit a fantastic aroma and amazing taste.

Ingredients:

condensed milk - 1.5 cups;
fat cream - 250 ml;
vanilla sugar;
milk - 370 g.

Cooking:

Pour milk and cream into a saucepan.
Place condensed milk, stir.
Boil composition.
Pour in vanilla sugar.
For lovers of wet cakes, soak the biscuit immediately.
If you want to get a wet result, cool the impregnation first.

How to make from sour cream?

So that the delicacy does not come out dry, you should soak the biscuit. The best way to get tender and juicy homemade cakes is to make an impregnation based on sour cream.

Ingredients:

sugar - 150 g;
vanilla sugar - 30 g;
sour cream - 970 ml.

Cooking:

Place sugar in a container.
Pour in sour cream, stir.
Sprinkle with vanilla sugar.
Put in the refrigerator for half an hour.
Remove, beat with a whisk until the sugar crystals are completely dissolved.

caramel syrup

This amazing syrup can be soaked in the most delicate biscuits, pour over ice cream, add to cocktails. Of course, you can buy this sweet in the store, but homemade syrup will turn out natural and will be much tastier.

Ingredients:

sugar - 820 g;
vanilla - 4 g;
water - 1.25 liters.

Cooking:

Prepare a dry pot.
Pour sugar (620 g) into it, put it on the burner.
Gradually warm up the sugar. From exposure to temperature, it will melt, and then acquire a beautiful brown tint.
Pour in water. This process should be taken very carefully. Pour in a small stream, protecting exposed parts of the body. When hot sugar and water interact, the liquid may splatter.
Mix.
Pour in the rest of the granulated sugar, sprinkle with vanilla.
Boil. Sugar should dissolve completely, then the mass will thicken.
Remove from stove.
Strain through a sieve.
Cool down.
Pour the mass into the prepared container.
Put in refrigerator.

To make the impregnation perfect and not spoil the pastries, follow the recommendations.
Before use, the composition is recommended to be cooled to medium temperature.
Flavorings should not be added to hot impregnation, otherwise they will simply evaporate.
Impregnation before use, it is better to withstand the day.
If the weather is hot, the amount of sugar must be increased. For the winter season, follow the recommendations of the recipe.
Soak the bottom layer less than the other layers. Use the main part of the impregnation on the top cake.
If you have prepared a vanilla biscuit, then it requires less impregnation than a regular one.
A soufflé-filled cake requires more soaking, so prepare more syrup ahead of time.
For a treat with cream of cottage cheese and cream, you will need less syrup.
It is easier to distribute the impregnation with a spray gun. If the household does not have such a device, you can use a brush, the wider, the more convenient.
After impregnation, the pastries should be kept in a cold place for several hours.

Biscuit cakes are the ideal raw material for making homemade cake. They are baked quickly and easily, and they turn out very soft, fluffy and tasty.

About what ingredients biscuit cakes are prepared from, we will tell in the presented article. From it you will also learn about what such a cake base is impregnated with, what creams it is lubricated with and how the dessert is formed.

Biscuit cakes: step by step recipe

There are many options for how to bake a fluffy and soft biscuit at home. A variety of products can be used for this. However, one ingredient in it always remains the same. These are chicken eggs. It is they who contribute to the production of tasty and lush cakes.

To make a standard cake, you may need 4-5 eggs. In addition to them, other products are added to the dough. Which ones, we will tell right now.

So, in order to bake lush and soft biscuit cakes at home, you need to prepare:

fat sour cream - about 200 g;
large chicken eggs - 5 pcs.;
soda quenched with table vinegar - an incomplete dessert spoon;
white sugar - about 260 g;
sunflower oil - 10 ml (for lubrication of the form);
light flour - about 300 g

Knead the dough

The presented recipe for biscuit cake cake is considered a classic. It does not require the purchase of expensive products, and also does not take much time.

To knead the dough, chicken eggs are separated in advance into proteins and yolks. The yolks are thoroughly ground together with sugar (white), and then sour cream is added to them. While the sweet product dissolves, proceed to the processing of proteins. They are pre-cooled and then whipped into a very strong foam. Subsequently, it is laid out to the yolks and again thoroughly mixed.

Soda, quenched with table vinegar, and light flour are added to the resulting mass. All ingredients are well mixed with a spoon and immediately proceed to heat treatment.

Baking products in the oven

Biscuit cakes, the photos of which are presented in this article, are baked quite quickly. To do this, take a deep detachable form and grease it with sunflower oil. Then all the biscuit dough is placed in the dishes and immediately sent to the oven.

At a temperature of 198-200 degrees, the product is baked for a whole hour. After the specified time, the cake should increase in size, become fluffy, ruddy and soft.

The readiness of the biscuit can be checked as follows: a toothpick or a match is stuck into the thickness of the product. If nothing sticks to the object (raw dough), then the cake can be safely removed. Otherwise, it must be left in the oven for some more time.

Cutting the biscuit

Of course, biscuit cakes can be baked separately in the oven. However, we suggest putting all the dough into the mold at once.

After the product is ready, it is removed from the dish, placed on a flat surface and cooled. In the future, the biscuit is cut into several cakes 1.5 centimeters thick. To do this, use a large kitchen knife.

By the way, if the edges of the product turned out to be uneven, then they should also be cut off. To do this, put a plate of the appropriate diameter (slightly smaller than the cake) on the biscuit and cut off unnecessary parts.

In the event that you decide to bake the cakes separately, then the dough must be divided into several equal parts (4 or 5) in advance. They are alternately laid out in a greased form and baked for about 40 minutes.

The disadvantage of this method is that it takes a lot of time. In addition, baked cakes can turn out different, which will make the cake uneven and not very beautiful.

Other ways to cook cakes

Now you know how classic biscuit cakes are made. The recipe presented above is the most popular among housewives. However, it should be noted that there are other ways to prepare such a product. For example, some cooks additionally add condensed milk to the dough. Also, a biscuit is often made on kefir or yogurt. In addition, instead of slaked soda, baking powder can be poured into the dough.

If you decide to make an original dessert, then we recommend preparing the base using candied fruits, nuts, citrus zest. Often the recipe for a biscuit cake cake includes a component such as cocoa. With it, you get a very tasty chocolate treat, especially if you use the appropriate cream.

Making a sweet treat

How to soak biscuit cakes? This question is often asked by those housewives who want to get the most juicy and tender cake.

There are many options here. However, the most popular among culinary specialists is ordinary syrup. To prepare it, we need:

boiled water - 2 cups;
large white sugar - 5 large spoons.

Cooking process

To prepare sugar syrup, you just need to combine both of the mentioned components and boil them over a fire for about 6 minutes. The cakes are thoroughly impregnated with the resulting liquid, and then they are used for their intended purpose.

By the way, if you decide in advance to use sweet syrup, then it is recommended to add a little less sugar to the dough. Otherwise, the dessert may turn out cloying.

Other types of impregnations

Now you know how to soak biscuit cakes. However, it should be noted that sugar syrup is not the only way to get a juicy and tender cake. So, some cooks use store-bought liquor diluted with water as an impregnation. With it, the dessert acquires a special aroma and taste.

If you decide to make a strawberry, cherry or raspberry cake, then it is recommended to soak the biscuit with syrup taken from the corresponding jam. If it is too thick and contains a lot of berries, then it must be filtered and diluted with the right amount of boiling water.

Step-by-step recipe for a cake from ready-made biscuit cakes

Nowadays, it is easier to buy a cake in a store than to bake it yourself. However, no purchased dessert can be compared with homemade. Therefore, we recommend preparing such a delicacy only with your own hands.

In the event that for one reason or another you cannot bake a magnificent and tasty biscuit, then you can buy it at any time at the nearest store.

Of course, ready-made biscuit cakes are different from self-made ones. However, you can also make a delicious and beautiful cake from them, which all members of your family will surely appreciate.

So, the recipe for a cake from ready-made biscuit cakes requires the use of:

unboiled condensed milk - 1 standard can;
high-fat butter - 170 g;
ready-made cakes (chocolate or light) - 1 pack;
Yubileiny cookies, chopped roasted nuts or cocoa - use at your discretion (to decorate the dessert).

Making delicious cream

A cake made from ready-made biscuit cakes is made very quickly. Therefore, most housewives prefer to purchase such products in a store rather than bake them on their own. Moreover, the main advantage of purchased cakes is that with the help of them the dessert always turns out to be even and surprisingly beautiful.

But before you form a cake from ready-made biscuit cakes, you still have to work a little. After all, condensed cream is not yet sold in supermarkets. For its preparation, high-fat butter is left at room temperature for several hours. Then soft cooking oil is laid out in a deep bowl and beaten with a mixer at the highest speed. In the process of such processing, condensed milk is gradually poured into the oil. After a few minutes, a very fluffy and high-calorie cream is obtained.

How to form correctly?

The cake recipe in question from ready-made biscuit cakes requires the use of a large cake maker. We will need it not only in order to beautifully serve dessert to guests, but also in order to form it.

Thus, one of the ready-made cakes is laid out on the prepared cake dish, and then soaked with syrup (if desired) and smeared with condensed cream. Then lay out the second biscuit and do with it in exactly the same way.

After all the cakes are used up, the formed cake is completely smeared with the rest of the cream (including the side parts) and they start decorating it.

Decorate dessert

Homemade cakes can be decorated with different products. Someone uses ordinary cocoa powder for this, while someone rubs dark chocolate. Also beautiful and tasty is a dessert sprinkled with chopped roasted nuts or shortbread crumbs.

Bring to the dinner table

As mentioned above, recipes with ready-made biscuit cakes are very popular among housewives. And there is nothing surprising in this. After all, such a cake is made in just 60 minutes.

After the homemade dessert is formed and decorated properly, it is immediately sent to the refrigerator. During the stay of baking in the cold for several hours, impregnation for biscuit cakes will do its job, and you will definitely get a juicy and most tender delicacy.

After the lapse of time, the finished dessert is removed from the refrigerator and served to the table. After the guests appreciate the culinary skills of the hostess, the dessert is cut into portions, distributed on beautiful saucers and presented to friends along with a cup of hot tea.

Making sour cream

We talked about how thickened cream for biscuit cakes is made above. However, there are other ways to prepare such a delicacy.

If you do not use impregnation for biscuit cakes, then the cream for them should not be made too thick. Otherwise, you will get a dry and not very tasty cake. An ideal option for such a dessert is sour cream. To make it at home, we need:

high-fat sour cream - about 500 g;
granulated sugar - about 200 g.

Cooking method

As in the previous recipe, you will need some free time to make homemade cream. High-fat sour cream is placed in a deep bowl, and then beaten strongly using a mixer. Having received a lush milk mass, granulated sugar is gradually poured into it. If desired, it can be replaced with regular powdered sugar.

By continuing to beat the ingredients for some more time, a very light and airy cream is obtained, which is immediately used for its intended purpose.

Formation process

It doesn’t matter what cream for biscuit cakes you have taken. In any case, it should be used in exactly the same way as it was presented in the previous recipe. Sour cream is evenly applied to all cakes, which in turn are laid out in a pile.

Having formed a dessert, it is also covered with a sweet milk mass, and then decorated using berries, fruits, chocolate, whipped cream in spray cans and more.

Cooking curd cream

We talked about how sponge cake cakes are made above. If, along with sour cream and eggs, a small amount of cottage cheese was added to the dough, then it is more advisable to make the cream with the addition of the same dairy product. So you get a tastier and more nutritious dessert that children will especially like.

Cottage cheese cream is very often used by culinary specialists to make homemade cake. It is considered not only the simplest, but also the lowest calorie.

For its quick preparation we need:

cottage cheese of low fat content - about 400 g;
thick cream 30% - about 250 ml;
vanillin - apply to taste;
fine sugar - add to taste.

How to cook?

If you purchased coarse-grained cottage cheese, then it is recommended to grind it through a sieve beforehand. Only in this case you will get the most tender and tasty dessert.

After you have a homogeneous curd mass, it is placed in a deep container, and then whipped with a blender at high speed. In the process of such mixing, granulated sugar, heavy cream and vanillin are gradually added to the dairy product.

Whip all the ingredients until a fairly thick and fluffy mass is obtained. After tasting it, you can additionally add powdered sugar or any other ingredients (for example, zest, nuts, cocoa, etc.) to it.

How to form?

Forming a biscuit cake with curd cream is easy and simple. But due to the fact that such a delicacy turns out to be too thick, it is not able to make the cakes juicy. Therefore, before applying it, the biscuits must be impregnated with some kind of impregnation. To do this, it is good to use sugar syrup or a solution made from liquor.

Using cottage cheese cream for a cake, you will make not only a very beautiful and voluminous, but also a tasty and healthy dessert.

Making delicious chocolate cream

Biscuit cake layers are a universal raw material. It is suitable for any creams, including custard, butter, oil, protein, etc.

If you decide to make a chocolate dessert, we recommend lubricating the cakes with chocolate cream. So you get a very beautiful dark product with a pronounced characteristic aroma and taste.

So, to make chocolate cream at home, we need:

egg yolk - from one large egg;
cold water - 1 large spoon;
condensed milk - about 120 g;
softened butter - about 200 g;
cocoa - 3 large spoons.

Cooking chocolate treat

There is nothing complicated in making chocolate cream. To do this, take 1 egg yolk, add a large spoonful of cold water to it and mix well. Then condensed milk is added to the ingredients. Also, in a separate bowl, beat softened butter strongly.

After the described steps, all the ingredients are combined and continue to stir. Having added the required amount of cocoa powder to the dishes, the cream is whipped until a thick and lush mass of dark color is obtained.

If you decide to use this cream recipe to form the cake, then the cakes should be soaked in syrup. Otherwise, the dessert will turn out dry.

The only disadvantage of chocolate cream with condensed milk is its high calorie content.

Summing up

Using the materials of the presented article, you can not only bake lush biscuit cakes on your own, but also make impregnation, as well as cream for the cake.

If you do not have time to knead the dough with your own hands, and then subject it to heat treatment, then we recommend using ready-made cakes, which are sold in almost every store. How exactly to use them, as well as to form homemade desserts from them, was also described in this article.