Бисквитные коржи – основа практически для любого cake, cake or dessert. In America, for example, biscuits are consumed simply in the form of breakfast, slightly flavoring the cake with syrup, jam, jam, etc. We offer you a few simple recipes that will help you make a splendid sponge cake on yolks quickly and without experience in cooking. Cakes will be very tender, light, elastic, they are ideal for building cakes, and just for a snack in the morning.
Necessary ingredients:
Many novice mistresses mistakenly believe thatYou can not bake a fluffy cake base solely from yolks. It can be a biscuit: a yolk with a protein or a single protein. But in fact, from yolks alone, the basis is no worse, the main thing is to comply with the recipe.
So in order to cook light and tastysponge cake on yolks, it is necessary to stir in milk, vanilla granulated sugar, egg yolks in a separate bowl. Thoroughly mix the usual fork or whisk. There is no need for a strong mixer revolutions.
In another bowl, mix the sifted flour withbaking powder. Some housewives for more pomp add to the mass a little more soda, as they say, at the tip of the knife. You can do this too, the main thing is not to overdo it. In the dry mixture, you will need to add softened butter. As many experienced cooks say, the dough loves the warmth of the hands, and they advise less to use machine-based methods of mixing ingredients. Sponge cake on yolks, the recipe of which we offer you, will also be based on the use of hand power. When the oil is added, you should rub the dry mass with your hands and mix it thoroughly with the oil. As a result, you should have a kind of sand base, crumbling in your hands into a crumb.
After that you should mix dry and milky.masses. Now you can knead the dough thoroughly. Use for this should be a kitchen whisk, so you will feel the saturation of the mixture and its consistency. When cooking biscuit on the yolks, the dough should turn out not too liquid (not water), but not too thick. It will resemble the consistency of sparing sour cream that flows easily from a spoon.
Preheat oven to 180 degrees,set there pan with a mixture of biscuits. This dessert is baked for about thirty minutes. If you are preparing a regular breakfast, one cake will suffice. If you are going to make a lush cake, then double the number of ingredients and bake at once two bases.
The first sponge cake was, let's say, rich andrich in composition. But if, for example, there is no butter or milk at hand, but do you really want to cook a quickly delicious cake for a family? In this case, you can make biscuit on the yolks on the water. A recipe from a photo will show that in appearance such a base for a cake does not differ at all from the first one, it is also quick and easy to prepare.
In this recipe we work very usefulKitchen Assistant - Mixer. Of course, the dough loves the hands, but when the ingredients are too, so to speak, lean, then whisk the mass well with a whisk simply will not work. So, add the yolks to the dishes. Pour some sugar in there and start beating. Gradually add sugar, beat at higher speed. After a couple of minutes, you can add water to the total mass.
Next, you need to beat a lot until quite thickconsistency. Mistresses say that the initial dough should increase in size every five or six. It will become thick, it will be easy to lag behind the mixer blades. While the mass is whipped, mix flour, baking powder, a little starch and soda in a separate bowl. Enter the bulk into the egg mass gradually.
Prepare a baking sheet or baking dish.We grease it with oil or we line it with special paper. The oven by this time should already be heated to 180-190 degrees. Pour the mass into molds, set it in the oven and wait 30 minutes. Biscuit on yolks rises when baking is no worse than the basis of some proteins.
It is important to remember that often open the oven andcheck the readiness of the cake is not worth it. Protein instantly will be lowered, and the basis for the cake will turn out to be uneven. Yolk cakes are not so capricious during baking, but still do not like frequent intervention. Try to set the temperature and cooking time correctly. After half an hour, try to poke the dough with a toothpick or wooden skewer. If nothing is left on it, the base is ready.
You need to get the cake very carefully.In advance, you should prepare the surface where the cakes will "rest." This can be a towel or lattice. Remember, the cakes should not be soaked, they should dry out. Do not cover them. Simply place it on a wire rack and get ready to make a filling or cream.
