All the charm in mini-cakes is that each can be decorated in its own way, it is convenient to serve it on the table and it will take not so much time to prepare. We used to buy biscuit cakes, but homemade cakes are much tastier, because you will use exactly those products that you like more in your family as toppings and decorations.
Material Content:
Sliced Sponge Cake
Even an inexperienced housewife will cope with such a recipe.
Prepare:
• 125 g of premium flour;
• 4 eggs;
• 10 g of vanillin;
• 150 g of sugar;
• a can of boiled condensed milk;
• 100 g butter;
• a glass of sweet syrup.
Let's start making a sliced biscuit cake from the base. We will need to beat cold eggs with sugar until a 3-fold increase in volume. Then carefully pour out all the sifted flour and quickly stir with a hand or spatula.
Do not mix the flour with a mixer, as the mass will lose splendor, and the biscuit will not work.
We take the sheet necessarily in a rectangular shape. We cut out the parchment with a size that is enough to close not only the bottom, but also the edges. Align it in the corners and pour a biscuit here. Carefully level and immediately send to the oven preheated to 200 degrees.
Baking time depends on the thickness. It is easy to check the readiness with a toothpick, just do not open the oven until the crust begins to fry, otherwise the biscuit will fall off.
We get the layer, but immediately we do not tear off the paper, let us rest a little. At this time, prepare the cream.To do this, beat the butter with a mixer until fluffy and add condensed milk.
Cut the cooled biscuit in half. Wet with syrup (boiled water with sugar in a ratio of 1: 1), first one layer, apply cream. We put the second half crust down and repeat the procedure. Level the surface with a flat knife or kitchen spatula. Let’s cool a little in the refrigerator and cut into identical pieces. Each of them can be decorated with a flower from a cream, a berry or just sprinkled with nuts.
With butter cream
We use the biscuit recipe from the previous option, just replace the filling.
Take:
• 400 ml of heavy cream;
• a drop of vanillin;
• 3 tbsp. l granulated sugar.
Only a chilled dairy product is whipped well, in which the fat content is not less than 35%. It is better to cool the mixer bowl, and then add all the ingredients to it. We start at a low speed. As soon as the mass thickens a little, add speed and continue to whisk until the cream becomes lush and keeps its shape.
A cut layer of biscuit is also wetted with sweet water.
You can add a little brandy or essence to the syrup.
Lubricate between the cake layers and on top. After alignment, cut into the desired shape and decorate at your discretion. Cream cake is best stored in the refrigerator.
Fruit baking
We will need:
• 100 g margarine;
• 2 eggs;
• a glass of kefir;
• 100 g sugar;
• 1 tsp soda;
• 2 cups of flour;
• 2 glasses of cream;
• 1 cup of any confiture.
Preheat the margarine in an iron bowl so that it melts. Pour sugar and stir until it is completely dissolved. When the mass has cooled slightly, add the eggs. Separately extinguish in warm kefir soda. We connect everything.
Sift the flour and start adding in parts. When the lumps disappear, you can bake. Lubricate the form with vegetable oil and sprinkle with semolina. We pour out the dough, having leveled a little, and sent to the oven.
Divide the cooled cake into 2 parts, soak each one. First apply a layer of confiture, whipped cream on top. We cover with the second layer. There may be several options. For example, repeat the action, as with a filling or, do the opposite. That is, first we apply the cream in a very thin layer, and then the fruit layer.
Garnish better with fresh berries and fruits or melted chocolate, but only after slicing.
Read also:custard cakes - recipe
Sponge cake
We buy:
• 200 g butter;
• 2 tiles of good chocolate;
• 250 g of sugar;
• the same amount of flour;
• 4 eggs;
• ½ tsp baking powder.
Components of the cream:
• 100 g of granulated sugar;
• 300 g sour cream;
• lemon.
Melt the chocolate and butter in a water bath and, adding the remaining ingredients, knead the dough. Bake and let cool.
Remove the zest from the lemon and, together with sour cream and sugar, beat with a mixer to get a thick mass. Leave in a cold place for a while. We collect layers, be sure to saturate each. Align the top, cut. Sprinkle with grated chocolate.
To evenly cut the biscuit, use a knife to make cuts on the sides and stretch a thick thread along them.
With butter filling
Let's try to make a round shape of a biscuit cream cake.
We need:
• 125 g of premium flour;
• 8 proteins;
• 150 g of sugar;
• 200 g butter;
• 2 tbsp. l milk;
• 180 g of powdered sugar.
Cooking the dough. To do this, beat the chilled proteins with sugar until the volume increases by 2.5 times. Then carefully introduce the flour and stir with a spatula. We cover the sheet with parchment and a spoon or pastry bag, make small cakes on it, preferably one size. We bake it.
Using a mixer, we bring the softened butter to a magnificent state, and then add the powder with milk and knead a little more. For beauty, you can add a teaspoon of instant coffee or any confiture.
Wipe the finished biscuit through a large sieve to get crumbs. Now, dip each cake into syrup, apply the cream with your hand.With a palm, scoop up the oil mass and give the cake a rounded shape. Sprinkle with crumbs.
With protein cream
Let's make a cake with a protein cream of an unusual shape.
We will need the dough, which was used for a dessert with butter cream. Only round we will bake evenly shaped. To do this, draw circles with the same diameter (10 cm) on a sheet of parchment. We spread in each a tablespoon of the prepared mass and spread on the outlines.
While they are baking, find the same glasses, in each we put another hot cake so that it fits the edges of the dishes. Leave to cool.
Cooking cream.
We will need:
• 2 egg whites;
• 150 g of sugar;
• a couple drops of lemon juice;
• 2 tbsp. l water.
In the bowl of the mixer we lower the squirrels and turn on the device. At this time, cook the syrup from water and sugar. With a thin stream, we begin to pour into the egg mass, without stopping whipping. Then add lemon juice. When the pattern begins to remain, turn off and place the cream in a pastry bag or syringe.
We get the cakes and fill them with the filling. Top with chocolate icing.
Rigoletto - step by step cooking
Divide the ingredients into the components of the dessert.
Shortbread dough:
• 150 g of sugar;
• a drop of vanillin;
• 150 g butter;
• 2 eggs;
• 400 g flour;
• 1 tsp baking powder.
Fruit filling:
• 2 tbsp. l milk;
• 4 tbsp. l apricot jam;
• 100 g of walnuts;
• 70 g of granulated sugar.
Use the cooking algorithm to prevent errors:
1. Start with the test. Beat eggs with sugar for about 5 minutes.
2. Add softened butter without turning off the mixer.
3. Knead the dough from the resulting mass with the addition of sifted flour mixed with baking powder and vanilla.
4. Put the soft dough in a cold place for half an hour.
5. Using a coffee grinder, grind sugar with nuts for the filling.
6. A little pouring milk, stir, so that the mass is thick.
7. Divide the dough into two parts.
8. Roll out one part with a thin layer (no more than 3 mm), and the second thicker (up to 5 mm).
9. We take two molds of different diameters. We squeeze out a large circle on a thin layer, and a small one on a thick layer.
10. Put large crusts on a greased baking sheet, apply a small layer of jam in the middle, sprinkle with nuts and cover with a small crust.
11. Bake no more than 15 minutes.
It is advisable to sprinkle still hot pastries through a sieve with powdered sugar.
You can experiment with biscuit cakes by changing the base and fillings, giving any shape.
