Want to surprise your loved ones and make the perfect cake biscuit? We will share with you the recipes of custard biscuit, which always turns out perfectly.
Custard biscuit - basic cooking principles
Classic sponge cake made from eggs, flour and sugar. But to make it perfect, you need some skill. If the dough is not properly kneaded, the biscuit may not rise or may settle during baking. In addition, it turns out to be rather dry, which not everyone likes.
The custard biscuit has a light and airy structure, it always turns out to be tender, lush and quite moist. During baking, the biscuit rises evenly. This is achieved by brewing the dough with a mixture of butter and water.
Dry ingredients are combined in a separate bowl. The yolks are separated from the proteins. The latter is whipped at maximum speed in a dense foam, gradually pouring half of the indicated amount of sugar. The second half is added to the yolks and beat separately until the mass acquires a cream color and becomes lush. Proteins and yolks are combined and gently mixed. Now gradually pour the dry mixture, gently mixing with a spatula to maintain the splendor of the dough.
Combine water with oil and heat in a water bath until boiling. Along the edge, pour the oil mixture into the biscuit dough. Mix gently and quickly until smooth. The dough is poured into a mold and baked until cooked.
Recipe 1. Custard Biscuit
Ingredients
one and a half stack. wheat flour;
vanillin - 5 g;
stack cane sugar;
three quarters of a pack of plums. oils;
eight eggs.
Cooking method
Break all the eggs into a deep dish. Pour sugar to them and mix until it dissolves.
We put the dishes on a minimum fire. Continuously beat the egg mixture with a mixer or whisk. When the mixture turns white, remove the dishes from the heat.
Continue to beat the egg mixture until it tripled in volume.
We combine the flour with vanilla and gradually pour into the egg mass, kneading the dough, movements from the bottom up, trying to maintain the air structure.
Melt the butter and pour into the dough. Gently mix again.
Lubricate the mold with oil and sprinkle the walls with breadcrumbs or flour. Gently pour the dough into it.
We cover the form with a sheet of foil and bend the edges tightly. Put the biscuit in the oven for forty minutes and bake at 180 degrees. In the baking process and 20 minutes after the oven door does not open!
Recipe 2. Custard biscuit in milk in a cooker
Ingredients
two large eggs;
vanilla sugar;
two thirds of the stack. Sahara;
a pinch of kitchen salt;
half a stack. milk;
one and a half glasses of flour;
60 g drain oil:
5 g of baking powder.
Cooking method
Beat the eggs in a deep bowl, pour in sugar and beat the contents until the mass is tripled.
Combine the flour, baking powder and salt in a separate container.
Pour the dry mixture in small portions into eggs whipped with sugar. Gently mix with a spatula in upward movements.
Pour milk into a stewpan, put butter in it and put on the stove, turning it on to a minimum fire. Hold until boiling.
Pour a little hot milk and egg mixture into a bowl of dough. Stir constantly, making sure that it retains its airiness.
Lubricate the walls and bottom of the multicooker with butter and pour the dough into it. Place the container with the dough in the appliance. Close the lid and start the baking mode for an hour. At the end of time, lightly press a finger on the biscuit, if there is no dent left, the baking is ready.
Recipe 3. Custard biscuit with starch
Ingredients
vanillin and salt - a pinch;
two large eggs;
baking powder - 4 g;
fine sugar - 80 g;
drinking water - 25 ml;
premium flour - 75 g;
oil drain. - 25 g;
potato starch - 18 g.
Cooking method
We prepare a mixture of dry ingredients. Combine flour with baking powder, vanilla, salt and starch. Mix and sift.
Separate the yolks from the proteins. Beat the latter at maximum speed with a mixer until a firm foam is formed. Pour a little half of the sugar, continuing to whisk, until the mass becomes shiny and lush.
Pour the remaining sugar into the yolks and beat them in a separate bowl until creamy and splendid.
Combine the whipped whites with the yolks and mix gently with a spatula. Pour the dry mixture in small portions and continue to mix, trying to maintain the airiness of the dough as much as possible.
In a separate plate we combine water with oil and put it in a water bath. Hold until boiling. Now pour the mixture of water and oil along the edge of the bowl into the biscuit dough. Gently mix the dough with a spatula until smooth.
Cover the form with parchment and pour the dough into it. Put in the oven for forty minutes. We bake at 175 C. Then we leave it in the oven for another 20 minutes without opening the door so that the biscuit does not fall.
Recipe 4. Fruit cake with custard biscuit
Ingredients
four large eggs;
5 g of baking powder;
150 g of flour and sugar.
Impregnation
half a stack. syrup from canned peaches in their own juice;
some drinking water;
50 ml of brandy.
Cream
half a liter of 33% cream;
frozen cherry;
icing sugar - 150 g;
peaches in their own juice.
Glaze
100 g of dark chocolate;
120 ml cream 15%;
fruits for decoration.
Cooking method
To make a custard sponge cake, break all the eggs into a deep bowl and add sugar to them. Send the container to a water bath, and hold, whisking intensively with a whisk until sugar dissolves and the mass turns white.
Remove the egg mixture from the steam bath and continue whisking at maximum speed for about ten minutes. You should get a dense lush mass.
Combine flour with baking powder and sift twice. Pour a little into the egg mixture and gently stir with a spatula, keeping the airiness of the mass.
Lubricate the walls of the mold with butter and lightly sprinkle with flour. Cover the bottom with parchment. Put the dough in it and put in the oven for 20 minutes. Bake at 200 C.
For impregnation, combine peach syrup with cognac and water.
Remove the biscuit from the oven and cool. Cut it in half lengthwise and soak each cake with syrup.
Defrost the cherries and dry them slightly in a sieve. Remove the peaches from the syrup and cut into slices. Whip the cream with icing sugar.
Put the sponge cake on the dish. Spread some of the whipped cream evenly on it and spread the fruit. Cover them with cream, leaving the top and sides of the cake. Cover with the second half of the biscuit. Cover the sides and surface of the cake with whipped cream. Put in the refrigerator for half an hour.
Melt the chocolate in a water bath, pouring it with cream, until smooth. Cool slightly and cover the cake with icing. Garnish with frozen, fresh, and canned fruits.
Recipe 5. Choux pastry roll
Ingredients
110 g of wheat flour;
250 g of fresh berries;
50 g plums. oils;
Meringues
drinking water;
30 g of powdered sugar;
large egg;
vanilla sugar;
85 g of yolks;
250 ml cream;
125 g of egg whites;
400 g of cottage cheese;
60 g of sugar;
food coloring.
Cooking method
Sift flour. Send a drain to the stewpan. oil, add about three tablespoons of drinking water. Put it on minimum heat. As soon as the water boils, add flour and mix vigorously. Remove the stewpan from the heat.
Place the whites and yolks in separate bowls. Beat the squirrels in a dense foam. Add 60 g of sugar little by little and continue to beat until a dense mass is obtained. At the end, add food coloring with the sugar on the tip of the knife.
Insert one egg yolk and one whole egg into the whipped whites. Knead thoroughly from the bottom up.
Cover the pan with parchment. Lay out the dough and distribute it evenly along the bottom. Place in the oven, preheated to 160 ° C, for a quarter of an hour. Bake in convection mode. Wrap a cutting board with cling film and place a biscuit on it. Cool and remove parchment completely.
To prepare the filling, put the cottage cheese in a bowl. Pour the cream into a blender bowl and whip them into a dense foam. Add most to the curd. Send 30 g of powdered sugar and vanilla sugar to this place. Whisk with a whisk.
The cream will be evenly distributed over the entire surface of the biscuit. Arrange the berries in random order and roll them into a roll. Garnish with the remaining whipped cream, berries and meringues.
Recipe 6. Chocolate Choux Biscuit Roll
Ingredients
Biscuit
85 g of egg yolk;
10 g of cocoa powder;
125 g egg white;
45 g chicken eggs;
60 g of granulated sugar;
60 g of flour;
45 ml of milk;
50 g plums. oils.
Filling
70 g of milk powder;
30 g of cocoa powder;
30 g granulated sugar;
100 ml of drinking water;
120 g fat-free cottage cheese.
Cooking method
Weigh all products beforehand. Pour milk into a saucepan, add butter and put it on a small fire. Wait for the butter to melt. Stir with a whisk and sift flour into it. While stirring with a whisk, brew the dough until it begins to lag behind the walls and gather in a lump. Remove the stewpan from the stove.
Insert the yolks and egg into the dough. Mix thoroughly until smooth.
Sift the cocoa into the dough and mix again.
Add a pinch of salt to the egg whites and beat with a mixer at maximum speed. In two stages, enter sugar without stopping the whipping process.
Insert the whipped proteins gradually into the dough, stirring from the bottom up with a spatula.
Preheat the oven to 170 ° C. Pour the dough into a greased baking sheet and evenly distribute it on the bottom. Bake for a quarter of an hour.
Combine the cottage cheese with cocoa, sugar and milk powder. Pour in drinking water and beat with a blender until smooth.
Put the finished cake on a cutting board and wrap it with cling film. Cool.
Peel off the film, cut off the edges to make an even rectangle. Spread the filling over the entire surface and roll into a roll. Wrap again with foil and leave for half an hour in the refrigerator.
Custard Biscuit - Tips and Tricks
At the end of baking, do not open the oven door for another 20 minutes so that the biscuit does not donkey.
If you are preparing a biscuit for roll, cool it by wrapping it with cling film so that it does not crumble when folding.
Fresh sponge cake crumbles when chopped, so it’s better to stand it for eight hours.
The biscuit will turn out to be juicy if soaked in syrup.
