Many beginner home confectioners are shy, starting for the first time on their own to cook cake cakes.
Knowing the basic subtleties of the technological process, one can easily cope with self-doubt and feel like an experienced pastry chef.
Simple cake layers - basic technological principles
Due to the variety of dough for the basis of cakes, the most popular and favorite dessert has many options. Having mastered the technique of preparing the main types of dough for cakes, you can not only easily make a cake according to any recipe, but, using various combinations of cakes and creams, come up with your own cake recipe: most of the most popular cakes were invented by chance.
For cakes, the following main types of dough are most often used:
Shortbread;
Puff;
Biscuit and other types of bulk dough;
Almond;
Airy.
There are also special test recipes for shortcakes, but they are a variation of the ones listed above. If we talk about the simplicity in the preparation of the test, then the technology of each type of test has its own nuances. Conventionally, puff and shortcrust pastry can be considered easier to prepare: these types require only thorough kneading, the ability to work with a rolling pin. That is, for the preparation of puff or shortbread cakes in the home kitchen, physical effort and time are required, but the end result is always successful, even for those who first made cakes from shortbread or puff pastry, since the composition of the ingredients practically eliminates errors - you only need to observe accuracy recipes.
The situation is different with the preparation of biscuit, air and almond (nut dough), where the quality depends not only on the ingredients, but also on the accuracy of the process, from the very initial to the final stage of preparation. But with the acquisition of experience in the preparation of these types of dough, the speed and ease of the process become apparent.
In the end, the first two types of dough are similar in processing technology to dough for dumplings, which every housewife knows how to handle, so we will take a closer look at the secrets of biscuit, air and almond base for cakes.
Making cake layers - simple biscuit dough recipes
The simplest and fastest type of dough in home cooking is a biscuit. Sponge cake dough is prepared in several ways. They are distinguished by the composition of the ingredients for the biscuit dough:
• The main biscuit dough for cakes includes flour, sugar, eggs;
• Part of the flour (30%) in the preparation of biscuit, plain cake layers for cake is sometimes replaced with starch or cocoa, depending on the recipe;
• For the preparation of biscuit cream cake for cake, butter is added to the above ingredients, but the number of eggs is reduced by 20%;
By the method of preparation:
• Cold method (bush) - the most convenient for home baking. For this method, chilled eggs are used. At the same time, it is better to separate the proteins from the yolks initially, since it is the whites that are better whipped in a cooled form. Beat the prepared ingredients until the volume increases by 2.5-3 times. The sifted flour is introduced into the beaten egg mass, but already mix the dough with a spatula or a hand whisk, trying to create a homogeneous texture without destroying the air bubbles, after which the dough is immediately transferred to the mold and baked in a preheated oven.
• To prepare a heated biscuit dough, whole eggs are combined with sugar, whipping them in a water bath (at home), and after cooling, flour is introduced and baked immediately.
In addition to the listed products, aromatic additives are used in the preparation of biscuit dough: fruit and alcohol essences, vanilla, citrus fruit zest.
The biscuit dough increases in volume when whipped due to air bubbles held by the proteins of eggs or dairy products. When baking, the porosity of the dough increases due to the heating of the air, which breaks the proteins and tends to come to the surface, further increasing the volume of the cake.
To make the biscuit dough always lush and porous, you need:
• Strictly observe the equal ratio of the proportions of dry (flour, sugar, cocoa, starch) and wet (eggs, water, milk, sour cream, butter);
• It is imperative to use only the freshest eggs and dairy products for baking biscuit cakes, and it is imperative to sift flour, starch, cocoa;
• Try not to knock on the table and do not create mechanical vibrations when whipping a biscuit, as air bubbles quickly evaporate and the dough settles;
• In the same way, when baking it is impossible to create mechanical vibrations of the plate, open the oven until the dough acquires a stable structure;
• The readiness of the biscuit is checked with a long wooden stick, which pierce the cake only after its surface is sufficiently browned;
• After baking, do not remove the biscuit dough from the mold until it has completely cooled. Otherwise, the cake will settle.
• Cut the cooled cakes, soak in syrup and collect the cake, spreading them with cream.
Biscuit - a universal type of dough that goes well with any type of cream. If you work out well, a biscuit cake is the fastest way to make homemade cakes.
Simple cake dough cake cakes
Air dough differs from biscuit in composition and has only one, the only correct method of preparation, requiring strict observance of the technology of mechanical and heat treatment.
The composition of the air test includes egg white and sugar, which, by the way, is better to replace sifted powder in order to reduce the time of whipping and improve the quality of the test. The ratio of powder to protein should be the same in order to preserve the lush and stable structure of whipped proteins.
• To prepare the air test, the proteins are carefully separated from the yolks and be sure to cool.
• Beating utensils should be clean: dry and not contain even the smallest traces of fat on the inner surface in order to achieve an increase in protein volume of 5-7 times.
• At the end of driving in proteins, for the strength of the protein foam, citric acid (10% solution) or lemon juice is added.
• The powder is added to the whipped proteins, sifting, in small parts.
• Protein dough, like other types of cake layers, is flavored, depending on the recipe, with aromatic additives, sometimes food coloring or fruit juices are added to decorate a confectionery.
• Air dough is baked in forms lined with parchment sheets saturated with cooking oil. The baking temperature should be low (100 ° C), the baking time - 1.5-2 hours. During baking, you must not open the oven so that the air mass does not settle due to a sudden change in temperature. Until completely cooled, the air dough is also not removed from the oven.
• The paper can easily be separated from the cake after cooling, if you put a wet towel under it for a couple of minutes.
Airy dough has a dry, light and brittle texture. Therefore, it is predominantly selected cream or butter cream, cream of condensed milk, with or without nuts. This combination is ideal not only in technological parameters, but also in taste.
Cake cakes - a simple recipe for almond dough
Unlike air dough, for the preparation of almond or nut cake for a cake, a mixture of flour and peeled nut crumbs is used in the following ratio:
Egg whites 25%
Sugar 40%
Flour 7%
Walnut flour 28%
Further preparation of the almond dough continues in the following sequence:
• The peeled and roasted nuts are crushed by passing twice through a meat grinder: first, through a large grate, and then a grate with smaller holes is used. In this case, it is not recommended to use a blender for chopping nuts: the nut mass, when chopped instantly, releases a large amount of fat, becomes viscous and impairs the quality of the almond dough. The viscosity of nuts should only appear in baked semi-finished products.
• Combine ground nuts with sugar and add? parts of the total amount of proteins. Powder for nut dough is not used. The resulting mixture is again passed twice through a meat grinder, and then heated to 50 ° C. At home, it is convenient to heat the dough for a couple to avoid burning the mass.
• After cooling the mass, the remaining proteins and flour are added.
Walnut dough can also be prepared in a cold way (without heating). For this, chilled proteins are whipped with powder, and the flour is combined with ground nuts and injected in parts into a lush protein mass, just like in a biscuit. Walnut dough must be baked in the form lined with oiled parchment. Temperature for baking - 150-160оС; Duration - 35-40 minutes. Finished cakes are left in the oven until completely cooled, and to prevent condensation and unnecessary moistening of the cakes, the door is slightly opened.
Cake cakes - a simple recipe for bulk dough
Recently, simple cake cakes for bulk dough have gained popularity among home confectioners. In addition to sugar, eggs and flour, baking powder, sour-milk products are used as the basis for cakes according to special recipes. A variety of recipes and taste is achieved by dried fruits, nuts, candied fruits, citrus peel or fruit juices, poppy seeds, bird cherry.
Since this dough belongs, like biscuit, to a variety of bulk dough, cake cakes are baked from pancake dough both in the oven (thicker dough) and in a pan (thinner dough), dividing its parts according to the number of cakes. Pancake dough should have a loose and sufficiently moist consistency. Impregnation for this type of cake is not used.
1. The recipe for biscuit cake (cold method)
Ingredients:
Powder 370 g
Flour 375 g
Eggs 16 pcs.
Vanillin 15 g
For impregnation:
Dessert wine 150 ml
Vanilla essence 5 ml
Yield: 1.15 kg
Cooking process:
Sift flour and powder separately. Beat the chilled eggs with powder in the mixer bowl until 3 times larger. Add flour, one spoonful, mix gently and pour the dough into a greased form. Immediately send to the oven, preheated to 200 ° C. After half an hour, check the readiness. Leave the cake in the form until completely cooled. Then put on a wire rack and cut in half horizontally. Soak it with wine mixed with vanilla essence. After 6 hours, collect the cake, greasing the cooked cream.
2. The recipe for butter biscuit cake
Ingredients:
Oil 240 g
Yolks 10 pcs.
Powder 370 g
Squirrels 10 pcs.
Flour 375 g
Essence 10 ml
Yield 1.0 kg
Cooking Technology:
Beat butter and powder until white, add to the mass of yolks one at a time, without stopping whipping. Separately, until a stable foam, beat the whites and combine both masses. Add gradually sifted flour. Bake as described in the recipe above.
3. Sponge cake with cocoa and cherry
Ingredients:
Cocoa (100%) 75 g
Starch 70 g
Flour 230 g
Eggs 8 pcs.
Seedless cherries 280 g
Vanillin 5 g
Powder 370 g
For impregnation:
Cherry syrup 150 ml
Cognac 50 ml
Sugar 100 g
Cooking method:
Combine sifted flour, starch and cocoa powder. Add crystalline vanillin powder to the dry mix. Pass the cherries through a meat grinder, setting a large grate. Tilt through a sieve to strain the juice. From juice and sugar, prepare a syrup for impregnation, add cognac to it.
Beat eggs with powder, add the dry mixture and chopped cherries to them. Bake for 40 minutes at 200 ° C. Then the biscuit is prepared as described in recipe number 1.
4. Walnut cake cakes - a simple recipe
Ingredients:
Ground nuts 295 g
Flour 80 g
Proteins 235 g (5 pcs.)
Sugar 590 g
Yield: 1000g
Preparation (cold way):
For nut dough, kernels of any nuts are suitable if almonds are not available. Roasted peanuts and cashews have a neutral flavor. To create a characteristic almond flavor, use the essence, adding it to whipped proteins. Beat them with sugar. Add chopped nuts to the protein mass, and then flour.
Divide the dough into equal parts, according to the number of cakes. Bake on a baking sheet lined with parchment. Grease a sheet of paper with oil. After baking and cooling, nut cakes can withstand at least 6 hours at room temperature and low humidity in the room.
5. Air cake cakes - a simple recipe with lemon
Ingredients:
Proteins, egg 10 pcs. (300 g)
Lemon zest 60 g
Powder 900 g
Juice, lemon 100 ml
Saffron 2 g
Vanilla Essence 10 mg
Cooking:
Cool the squirrels and beat in a clean and dry blender bowl, adding lemon juice, zest, essence and sifted powder. Transfer the protein mass to a sheet lined with oiled parchment, dry in an oven at 100 ° C.
From the remaining egg yolks, prepare custard and collect the cake from the air cake.
6. Simple cake layers for kefir cake
Ingredients:
Soda, food 25 g
Vinegar 50 ml
Kefir 220 g
4 eggs (180 g)
Flour 450 g
Starch 75 g
Vanilla (powder) 6 g
Sugar 190 g
Cognac (or fruit liqueur) 80 ml
Yield: 1.1 kg
Cooking:
Beat eggs with sugar, add kefir of any fat content. You can use sour cream. Quench soda with vinegar, add to the whipped mixture. Sift flour and starch. Put vanillin in the dry mixture, and cognac or liquor in the liquid mixture. Add the flour to the batter in parts and mix with a spatula.
Soak the finished dough for half an hour so that the gluten is wet and swollen. You can bake cakes in the oven or in a pan, pouring the dough into a greased form, a layer of 0.3-0.5 cm.
Ready cakes are cooled and combined, greased with custard and pouring each layer with nut crumbs.
Simple Cake Cakes - Useful Tips and Tricks
Small biscuit products bake for 8-10 minutes, at a lower temperature. Also reduces baking time for pieces of air and nut dough.
The biscuit cake intended for making roll is baked on parchment, cooled, soaked in syrup, covered with a layer of cream, and then rolled up, gradually separating the paper. Roll roll seam down, stand for 5-6 hours in paper, then proceed to decorate the top.
The dough with the addition of soda can not be stirred for a long time, since carbon dioxide bubbles quickly evaporate from it.
A well-whipped protein mass has small bubbles and does not settle during kneading.
It is better to add flour to beaten eggs, using not a spoon, but a strainer, and sift it in small parts, while stirring with a spatula to avoid the formation of lumps.
