Three-layer biscuit cake

Category: Bakery products
Three-layer biscuit cake

Ingredients

Dough:
Wheat flour 200 g
Salt pinch
Sugar 1 tbsp.
Egg 6 pcs.

Cooking method

  • Here the technology differs a little from the classic preparation of biscuit dough, but it turned out successfully 2 times.
  • Divide the eggs into whites and yolks. Salt the yolks and grind with 1/3 of the sugar.
  • Then add the sifted flour. You will get a very steep dough, set aside.
  • Beat whites with sugar until firm foam. Then gradually introduce the proteins into the yolk dough, one tablespoon at a time. And the dough, after the introduction of all proteins, will acquire the consistency we need.
  • We put a silicone mat on the sheet, grease it with vegetable oil. And pour out the dough, level it.
  • The cake is ready. It easily comes off the rug. Cut it into 3 rectangles.
  • Three-layer biscuit cake
  • Then we sandwich with cream and decorate.
  • Three-layer biscuit cake
  • You can take any cream, I have a favorite
  • SWEETED ON GELATIN
  • 400 gr sour cream,
  • 1 cup sugar
  • lemon zest or 2 tablespoons of any jam (currants, apricots, raspberries).
  • 30 g of gelatin
  • 0.5 tbsp boiling water
  • Take 30 grams of gelatin, pour 0.5 tbsp of boiling water and stir until the gelatin dissolves, pour the gelatin into the sour cream and send it to the refrigerator for 15-20 minutes, so that the cream grabs. Then spread it on the cakes, already thickened.
  • You can also decorate the cake with any icing.
  • I used the lemon curd described in this recipe-
  • https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11876.0

Time for preparing:

10-15 minutes.

Cooking program:

We send to the oven, preheated to 150-180 degrees

Note

The base of this cake is a thin sponge cake that is cut into 3 pieces. Then we sandwich the cakes with our favorite cream, and we get a rectangular cake.

I really liked the shape of the rectangle, the trailer, it is very convenient to cut into portions.

I also experienced delight from the fact that for the first time I baked biscuit dough on a silicone mat - this is a SONG !!! how easy it is to remove from silicone.
Before that, I used to bake biscuit cakes on parchment paper, and I just had it tightly stuck to the cake, then tear it off and sometimes I had to eat the biscuit along with the paper.

Elenka
What a lovely cake! I haven't baked a biscuit on a silicone mat yet. Need to try!
natamylove
Lena, super, just grease with oil, I didn't bake for the first time, I stuck here and there, but with super oil.

I will make a trace with condensed milk cream + butter.
artisan
natamylove, the name "puff" intrigued!

The cooking technology, when the yolks are whipped with sugar, I also really like. It seems to me that this makes the biscuit even more magnificent.
But I combine whipped whites with whipped yolks, and then pour flour into them, sifting. It is easier to stir, and less air is lost from the proteins.

But at the expense of 10-15 minutes of baking ... I want to advise, reduce the baking time. The layer is very thin and in the photo you can see that the biscuit is fried. it will be ready in 5 minutes maximum! And this makes it airier and fluffier!
LiudmiLka
Girls, tell me, please. I saw only silicone mats for rolling the dough, and for baking - only molds. Are the ones for rolling, suitable for baking?
natamylove
Mistress, Thanks for the advice about baking time, I'm just learning, before it was so annoying to peel off this paper, so I baked 3 rolls in just my life, now I will bake more often.
LiudmiLka

you look on the rugs there is a marking of the temperature regime, it is straight squeezed out, if there is up to + 230-260 degrees, then there are pitches on it.
natamylove
artisan
about "puff"

This is an advertising move to attract people to the topic.
LiudmiLka
natamylove, thanks
artisan
Quote: natamylove

artisan
about "puff"

this is a publicity stunt, to attract people to you it was possible! Yes, and a photocategory.

and you did it !!!!!!!!
And at the expense of paper .. I only bake on it. First at a special, and thanks to Tortyzhke, on simple, writing. Lagging behind - excellent !!! You have all the troubles due to the fact that you dry out the biscuit.
May @
artisan, but how to bake on plain writing paper? I have a silicone mat, but it's still interesting ...
artisan
May @, you are welcome!!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39664.0 After this master class I tried it, and now I bake a biscuit only on plain white paper, very economically !!!!
and notice:

Quote: Tortyzhka

DO NOT OIL ANYTHING WITH ANYTHING!

and here is Tortyzhkin roll master class, maybe someone hasn't seen it yet:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23104.0
ElenaMart
Quote: natamylove

Sponge cake, puff.

Three-layer biscuit cake

Then we sandwich with cream and decorate.
Three-layer biscuit cake

You can take any cream, I have a favorite
SWEETED ON GELATIN

400 gr sour cream,
1 cup sugar
lemon zest or 2 tablespoons of any jam (currants, apricots, raspberries).
30 g of gelatin
0.5 tbsp boiling water

Take 30 grams of gelatin, pour 0.5 tbsp of boiling water and stir until the gelatin dissolves, pour the gelatin into the sour cream and send it to the refrigerator for 15-20 minutes so that the cream grabs. Then spread it on the cakes, already thickened.

You can also decorate the cake with any icing.

I used the lemon curd described in this recipe-
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11876.0

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