Biscuit cakes WITHOUT EXTRA FAT - ReCiPes


In some recipes for
for preparing cakes, it is proposed to use ready-made cakes bought in
supermarket. Our recipe is very simple. You can cook sponge cake for a day
earlier, and on the day the cake is made, only cut it into 2 or 3 parts.

  • Chicken egg 5 PC.
  • Granulated sugar 1 glass with a slide
  • Wheat flour 1 glass with a slide
  • Soda 1/3 tsp
  • Vanillin 1/3 tsp
  • Lemon acid 1/3 tsp

  • How can we cook simple biscuit cakes without noise, dust and excess fat? Separate the yolks and whites of the eggs. Put the squirrels in a large bowl, and the yolks in a smaller bowl.
  • In a bowl with proteins add citric acid. Beat with a mixer at the lowest speed, gradually adding ¾ of the total amount of sugar. Beat until stable white peaks.
  • In a bowl with yolks we add ¼ of the total amount of sugar (that is, the remaining sugar) and also beat with a mixer at the lowest speed until the mass becomes air-dense, yellowish.
  • NOTE! After whipping the whisk, you do not need to wash the beaters to beat the yolks. If you first beat the yolks, be sure to wash and dry with a napkin, otherwise the proteins will not beat.
  • Now add the vanillin and soda to the flour and mix.
  • Pour the whipped yolks carefully and gradually into a large bowl with whipped proteins, slowly stirring with a spoon. Here, through a sieve, add a mixture of flour with vanilla and soda, slowly kneading with a spoon from the bottom from the bottom up and in a circle.
  • We turn on the oven in advance to heat up to 180 degrees. We spread the detachable form with vegetable refined oil and lightly sprinkle with wheat flour. Pour our prepared biscuit dough and cover with foil. This is necessary so that in the center of the cake during baking a hump does not form, which then will have to be cut.
  • We put the form with the dough in a preheated oven for 35 minutes. Then we turn off the oven, do not open the door and leave the form in the oven for another 5-10 minutes. Then we take it out and leave it to cool in the form, after which we transfer it to the dish.
  • Korzh is ready. Now, on the day of making the cake, you can cut it into two or three equal parts with a long ribbed knife. Good luck in this pleasant undertaking of preparing sweet culinary masterpieces!

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