The easiest thing to bake. All you need is eggs, flour, sugar and a couple of secrets so that the biscuit is not only tasty, but also lush. Since I decided not to make a cake, but a cake, I used a baking sheet as a baking dish, I wanted the biscuit to be not too thick. So that you can fold it in 2-3 layers and cut into cakes.

For cooking you will need:

Chicken eggs -5 pcs.
Sugar - 1 cup.
Flour - 1 cup.
Salt -1/2 tsp.

For cream filling:

Condensed milk -1 bank.
Butter -1 pack (200 gr.)

Rinse before cooking chicken eggs, they should be room temperature. Turn on the oven to heat up to 160 degrees. We break the chicken eggs into a mixing bowl, salt, beat at high speed for about 5 minutes, during which time the egg mass should increase significantly in size.
Add the sugar to the beaten eggs in three batches without turning off the mixer.

Sift the flour through a sieve, mix it with the egg mass from top to bottom.

Pour out batter on a baking sheet or baking dish. In advance, I put parchment paper on the bottom, which I missed vegetable oil. We send to bake at 160 degrees for 30-40 minutes. On a baking sheet, the thickness of the biscuit is much thinner, so only 30 minutes was enough for my biscuit.
In no case should you open the door for the first 20 minutes, otherwise the biscuit will fall. We take out the finished biscuit from the oven, cool. When hot, it is not recommended to decorate or soak, it is even advisable to do it the next day.

Cooking cream. First you need to beat the butter, it should be soft, but not melted. And gradually pour in one tablespoon of condensed milk, every 3 minutes of beating, until a thick and tasty cream is formed.

Here, too, there is a little secret. It is important to choose high-quality, expensive condensed milk, as well as butter. It's not worth saving here.

For decoration, you can add chocolate chips or nuts. To do this, simply rub chocolate bar on a fine grater and sprinkle on top.

Biscuit cake with butter cream and chocolate chips ready.

Enjoy the taste. Enjoy your meal.

The beauty of mini-cakes is that each can be decorated in its own way, it is convenient to serve on the table and it will not take much time to prepare. We used to buy biscuit cakes, but homemade baking it turns out much tastier, since you will use exactly those products that are more loved in your family as fillings and decorations.

Sliced biscuit cake

Even an inexperienced hostess will cope with such a recipe.

Prepare:

125 g flour premium;
4 eggs;
10 g vanillin;
150 g of sugar;
a can of boiled condensed milk;
100 g butter;
a glass of sweet syrup.
Let's start preparing sliced biscuit cake from the base. We will need to beat cold eggs with sugar until the volume has tripled. Then carefully pour out all the sifted flour and quickly stir with your hand or spatula.

You can not mix the flour with a mixer, as the mass will lose splendor, and the biscuit will not work.

We take a sheet of a rectangular shape. We cut out the parchment in a size that is enough to cover not only the bottom, but also the edges. Align it in the corners and pour the biscuit here. Gently level and immediately send to the oven preheated to 200 degrees.

The baking time depends on the thickness. Readiness is easy to check with a toothpick, just do not open the oven until the crust begins to fry, otherwise the biscuit will fall off.

We take out the layer, but do not immediately tear off the paper, let's lie down 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 cake in half. Moisten with syrup (boiled water with sugar in a ratio of 1: 1), first one layer, apply cream. Put the other half crust down and repeat the procedure. Level the surface with a flat knife or kitchen spatula. Cool a little in the refrigerator and cut into equal pieces. Each of them can be decorated with a cream flower, a berry, or simply sprinkled with nuts.

With butter cream

We will use the recipe for making a biscuit from the previous version, just replace the filling.

Let's take:

400 ml heavy cream;
a drop of vanillin;
3 art. l. granulated sugar.
Whipped well only chilled milk product, which has a fat content of at least 35%. It is better to cool the mixer bowl too, and then add all the ingredients to it. We start at low speed. As soon as the mass thickens a little, add speed and continue to beat until the cream becomes fluffy and holds its shape.
We also moisten the cut layer of biscuit with sweet water.

You can add a little cognac or essence to the syrup.

Lubricate between the cakes and on top. After leveling, cut into the desired shape and decorate at your discretion. Buttercream cake is best stored in the refrigerator.

fruit pastry

We will need:

100 g margarine;
2 eggs;
a glass of kefir;
100 g of sugar;
1 tsp soda;
2 cups of flour;
2 cups butter cream;
1 glass of any jam.
Heat the margarine in an iron bowl to melt it. Add sugar and stir until completely dissolved. When the mass has cooled down a bit, add the eggs. Separately, we extinguish soda in warm kefir. 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. Pour the dough, smooth it out a little, and send it to the oven.
We divide the cooled cake into 2 parts, soak each. First we apply a layer of confiture, whipped cream on top. Cover with a second layer. There may be several options here. For example, repeat the steps, as with the filling, or do the opposite. That is, first we apply the cream in a very thin layer, and then the fruit layer.
decorate better fresh berries and fruit or melted chocolate, but only after cutting.

Biscuit chocolate cake

We buy:

200 g butter;
2 tiles good chocolate;
250 g sugar;
the same amount of flour;
4 eggs;
½ tsp baking powder.

Cream ingredients:

100 g of granulated sugar;
300 g sour cream;
lemon.
Melt the chocolate with butter in a water bath and, adding the remaining ingredients, knead the dough. Bake and let cool.
Remove the zest from the lemon and beat together with sour cream and sugar with a mixer to get a thick mass. Leave in a cold place for a while. We collect the layers, be sure to soak each one. Align the top, cut. Sprinkle with grated chocolate.

To evenly cut the biscuit, we make cuts on the sides with a knife and stretch a thick thread along them.

With butter filling

Let's try to make a round shape of a sponge cake with cream.

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 dough. To do this, beat the chilled proteins with sugar until the volume increases by 2.5 times. Then carefully add the flour and stir with a spatula. We cover the sheet with parchment and with a spoon or a pastry bag we make small cakes on it, preferably of the same size. We bake.
With a mixer, bring the softened butter to a lush state, and then add the powder with milk and knead a little more. For beauty, you can add a teaspoon instant coffee or any confiture.
Rub the finished biscuit through a large sieve to get crumbs. Now, we dip each cake in syrup, apply cream with our hand. We scoop up the oil mass with the palm of our hand 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 that was used for the buttercream dessert. Only kruglyashi we will bake an even shape. 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 smear it along the outlines.
While they are baking, find the same glasses, put another hot cake in each so that it fits around the edges of the dishes. We leave to cool.
Cooking cream.

We will need:

2 egg whites;
150 g of sugar;
a couple of drops of lemon juice;
2 tbsp. l. water.
We lower the proteins into the mixer bowl and turn on the device. At this time, cook the syrup from water and sugar. In a thin stream, we begin to pour into the egg mass, without stopping whisking. Then we add lemon juice. When the pattern begins to remain, turn off and place the cream in a pastry bag or syringe.
We take out the cakes and fill with the filling. The top can be filled chocolate icing. 2 eggs;
400 g flour;
1 tsp baking powder.

Fruit filling:

2 tbsp. l. milk;
4 tbsp. l. apricot jam;
100 g walnuts;
70 g of granulated sugar.

Use the cooking algorithm to avoid mistakes:

1. We start with a 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 the sugar with nuts for the filling.
6. Gradually pouring milk, stir to make the mass thick.
7. Divide the dough into two parts.
8. We roll out one part with a thin layer (no more than 3 mm), and the second one is 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 one.
10. Put large shortbreads on a greased baking sheet, apply a small layer of jam in the middle, sprinkle with nuts and cover with a small shortbread.
11. Bake for no more than 15 minutes.
It is advisable to sprinkle hot pastries through a sieve with powdered sugar.
You can experiment with biscuit cakes by changing the base and fillings, giving any shape.

Adoption of edition designation:

Izv. - Proceedings of the universities of the MVSSO USSR under the section " food technology". HKP - Bakery and confectionery industry.

Tr. MTIPP, LTIPP and KTIPP - works of the Moscow, Leningrad and Kyiv technological institutes of the food industry.

Tr. UNIIPP - Proceedings of the Ukrainian Research Institute of Food Industry.

Tr. VNIIKhP - Proceedings of the All-Union Research Institute of the Baking Industry.

EI - Express Information of the All-Union Institute of Scientific and Technical Information of the Academy of Sciences of the USSR in the section "Food Industry".

NTI - scientific and technical information of the CINTIPishcheprom "Bread and bakery, confectionery, pasta and yeast industry". PP - collection "Food industry".

In K - Der Bäcker und Konditor.

BG - Brot und Gebäck.

BD - Baker's Digest.

BMPB - Bisquit Maker and Plant Baker.

CST - Cereal Science Today.

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Royter I. M., Berzina N. I., Tivonenko G. P. KhKP, 6, 10, 1967.
Roiter I. M., Berzina I. I., Lyakh E. V., Kovalenko A. Ya., Demchuk A. P. KhKP, 4, 9, 1968.
Roiter I. M., Vitavskaya A. V., Kataeva A. A. et al. Application of a complex yeast enzyme preparation in baking. TsINTIPishcheprom, 1970.
Saar P. Ya., Ganzurova I. A. KhKP, 10, 33, 1968.
Saenko V. I. KhKP, 4, 30, 1965.
Semikhatova N. M., Ch u l and n a E. P. KhKP, 1.18, 1963.
S e fer o v S. I., Irkh a I. S., Yakhont o v a M. P. KhKP, 7, 30, 1964.
Siver V. E. KhKP, 3, 40, 1966.
Skvortsov V. M. Sharf V. I. KhKP, 4, 23, 1964.
Skorikova A. I., Royter I. M. Study of the technology of wheat dough preparation in a high-speed rotary machine. TsINTIPishcheprom, 1968.
Slavina B. L. KhKP, 8, 33, 1957.
Smirnova G. M. Tr. VNIIKhP, 7, 149, 1958.
Smirnova G. M. KhKP, 5, 27, 1958; 6, 4, 1960.
Smirnova G. M., Egorova A. L. "Kalinina V. I.Tr. VNIIKhP, 8, 141, 1960.
Smirnova G. M. "Egorova L. A.. Kalinina V. I. Tr. VNIIKhP, 10, 131, 1962.
Smirnova G. M., Egorova L. A., Kalinina V. I., Koloditskaya T. A. KhKP, 8, 5, 1963.
Smirnova G. M., Tokareva R. R., Kalinina V. I. et al. KhKP, 1, 1, 1964.
Smolyaninova M. P., Garber V. T. NTI, 2, 1966.
Stepanenko A. I., Kudinova N. F. KhKP, 9, 27, 1962.
-S t about l ya r about in and L. F., Shcherbatenko V. V. KhKP, 4, 6, 1958.
Stolyarova L. F., Shcherbatenko V. V., Lurie T. S., Bereznitskaya V. A. KhKP, 1, 5, 1963.
Sudareva G. P., Pokhachevskaya T. E. KhKP, 4, 34, 11965.Technological instructions for the production of bakery products. Pishchepromizdat, 1960.Technological instructions for the preparation of bread products in progressive ways. TsINTIPishcheprom, 1965.
Tokareva R. R., Kretovich V. L., KhKP, 1, 5, 1962.
Tokareva R. R., Smirnova G. M. Doloditskaya T. A. KhKP, 11, 1, 1963.
Tokareva R. R., Smirnova G. M., Kretovich V. L. Application of enzyme preparations in the baking industry. TsINTIPishcheprom, 1963.
Tomashevskaya L. D. KhKP, 7, 35, 1957.
Tomashevskaya JI. D. HKP, 1, 38, 1958.
Tomashevskaya L. D., Kharina A. N. KhKP, 12, 23, 1961.
Trefilova K. E. KhKP, I, 29, 1965.
Tropin F. V., Bragilevskaya B. D. Preparation rye bread on liquid sourdough I-1. MPPT USSR, 1956.
Trushkina A. I., Perfilieva M. T., Lysuho
L. H., V and lench and to G. L. KhKP, 9, 28, 1963.
Trushkina A. I., Truschenkova O. M., Zhgun A. P. KhKP, 7, 24, 1965; 4 34, 1967.
White D. Yeast technology. Pishchepromizdat, 1957.
Frauchi M. H., Grishin A. S. PP, 10, 9, 1963.
Khokhlova N. M., Laushkina M. N. KhKP, 3, 40, 1962.
Chernyakov B. I. KhKP, 9, 31, 1968.
Shilova V. F. KhKP. 3:. 29, 1970.
Shkvarkina T. I., Brabets E. N KhKP, 2, 4, 1959; 5, 1961.
Shcherbatenko VV, Patt VA, Stolyarova LF Comparative evaluation of methods for continuous preparation of wheat dough. TsINTIPishcheprom, 1969.
Shcherbatenko V. V., Chizhova K-H., Shkvarkina T. I., Lur’e T. S. KhKP, 1, ‘7, 1957; Tr. VNIIKhP, 7 14, 1958.
Shcherbatenko V. V., Stolyarova L. F. KhKP, 2, 3, 1962.
Shcherbatenko V. V., Smolina N. I., Patt V. A., Savinskaya V. A. KhKP; 9, 4, 1962.
Shcherbatenko V. V., Lurie T. S., Stolyarova L. F. Goryacheva A. F. Regulation of the dough preparation process. New test schemes. TsINTIPishcheprom, 1965.
Shcherbatenko V. V., Lurie T. S., Stolyarova L. F. et al. KhKP, 9, 4, 1965; 1, 5, 1966.
En k and N and L. S., B r o v k and N SI. NTI, 15, 1, 1965; Enki-
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A X f o d D. W. E., Chamberlain N. CST, 8, 265, 1963.
In a 1 1 s with h m i e t e g H. M. B., V 1 i e t s t g a H. BG, 12, 229, 1967.
Bayfield'E. G., Young W. E. BD, 38, 1, 69, 1964, 39, 3, 50, 1965.
Bond E. BG, 9, 173, 1967.
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Bushuk W. BD, 40, 5, 38, 1966.
In u s h uk V., T s e n C. C., H 1 y n k a I. BD, 42, 4, 36, 1968.
C h a m b e g 1 a i n N., Collins T. H., Elton G. A. H. BG. 353 1967
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Pence I. W. BD, 41, 2, 34, 1967.
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Wu t z e 1 H. BG, 3, 45, 1967.

test

2.2 Cooking technology of biscuit cake with Rigoletto cream

Biscuit 1998; soak syrup, 756; cream cream 1633; fruit filling 113. Output 100 pcs. by 45

For the Rigoletto cake, they use the main biscuit (heated), bake it in rectangular capsules lined with paper. After baking and cooling, the biscuit is removed from the capsule and left for 8-10 hours to strengthen the structure. Then the paper is removed from the layer, the burnt places are cleaned and cut horizontally into two layers of the same thickness. The bottom layer is soaked with syrup, but not much, since it is the base of the cake. Then this layer is smeared with cream. A second layer is placed on it with a crust down and soaked more abundantly with a flat brush or a special watering can. A layer of cream is applied to the surface. The cream, when applied to the biscuit, should not mix with the crumbs. Therefore, a thin layer of cream is first applied and smoothed (primed) with a knife so that the crumbs stick to the biscuit. Then a second layer of cream is applied and a confectionery comb is applied - a pattern in the form of straight or wavy lines. This is done so that the cake looks more elegant and the pattern on the surface stands out more prominently. Cut the layer into cakes with a thin hot knife (dipped in hot water and shaken off). Each cake is decorated with cream and fruit filling. Cake can be prepared in different shapes: square, diamond-shaped, triangular.

Basic biscuit (heated): Flour 281; starch 69.4, granulated sugar 347; melange 578.5; essence 3.5. Exit 1000.

25% flour can be replaced with starch to reduce gluten. In addition, thanks to starch, the biscuit turns out to be drier, the products have even pores and do not crumble so much when cut.

The preparation of a biscuit consists of the following operations: combining eggs with sugar, heating and beating them, mixing the egg-sugar mass with flour.

Eggs with granulated sugar are combined and, stirring, heated in a water bath to 45 ° C. At the same time, the fat of the yolk melts faster and has a more stable structure.

The egg-sugar mixture is beaten until the volume increases by 2.5-3 times and until a stable pattern appears on the surface (when drawn over the surface, the trace does not flow). During whipping, the mass is cooled to 20 ° C. Flour is combined with starch and quickly, but not abruptly, with a whipped egg-sugar mass so that the dough does not drag out and does not settle. If the batch is produced in a beater, then it should last no more than 15 seconds. Essence is recommended to use vanilla or rum. Add it at the end of beating the egg-sugar mass.

Finished biscuit dough immediately baked in capsules, trade forms and on sheets, as it settles during storage. Capsules, molds and sheets are lined with paper, but you can also lubricate them with oil, preferably butter, or confectionery fat. Biscuit dough is placed in molds at 3/4 of their height, since during baking it increases in volume and may leak out.

On sheets, biscuit dough is baked for rolls and some types of cakes and cakes. The dough is poured onto a sheet lined with paper, with a layer of no more than 10 mm and leveled with a knife.

Biscuit dough is baked at a temperature of 200 - 210 ° C. The baking time depends on the volume and thickness of the dough. So, in capsules, a biscuit is baked for 50 - 60 minutes, in trade forms - 35 - 40, on sheets - 10 - 15 minutes. In the first 10 minutes, the biscuit semi-finished product cannot be touched, since it settles from shaking (the fragile walls of air bubbles burst).

The end of the baking process is set by the light brown color of the crust and elasticity. If the hole quickly recovers when pressed with a finger, the biscuit is ready.

In the process of baking at a high temperature, a dark thickened crust is formed, and at a low temperature, the biscuit semi-finished product has a pale crust. If the baking time is not enough, compacted areas of the crumb (“hardening”) are formed.

The baked biscuit semi-finished product is cooled for 20 - 30 minutes. Then they are freed from capsules and molds, cutting out thin knife along the entire perimeter of the sides and overturning the biscuit semi-finished product on the table.

If products are subsequently prepared from the biscuit, which are soaked in syrup, then the paper is not removed and left for 8-10 hours to strengthen the structure of the crumb. The paper keeps the cake from drying out too much. It is necessary to withstand the biscuit at a temperature of about 20 ° C. After that, the paper is removed, the biscuit semi-finished product is cleaned and cut horizontally into two layers. In this form, the biscuit semi-finished product is used for making pastries and cakes.

A semi-finished biscuit product can turn out to be dense, small in volume, low-porous if the eggs were not beaten enough or a lot of flour was added. You can also not knead the dough for a long time.

Syrup for soaking: granulated sugar 513, cognac or dessert wine 48, rum essence 2, water 500. Yield 1000

Products are impregnated with syrup to give them more delicate taste and aroma.

Sugar-sand is combined with water, brought to a boil, the foam is removed, boiled for 1-2 minutes and cooled to 20 ° C. Then add cognac or wine, rum essence. The syrup must be used at a temperature not exceeding 20 ° C, since at a higher temperature the products may lose their shape. Before soaking, they must be kept for 6-8 hours to strengthen the structure of the dough.

Butter cream: Butter "Amateur" 522; powdered sugar 279; condensed milk with sugar 209; vanilla powder 5; cognac or dessert wine 1.7. Exit 1000.

Cooking technology:

1) Butter clean, cut into pieces and beat for 5-7 minutes.

2) powdered sugar previously combined with condensed milk and gradually added to whipped butter. Beat 7-10 min.

3) At the end of whipping, put vanilla powder, cognac or dessert wine.

Cream can be prepared with cocoa powder and nuts. Quality requirement: lush homogeneous oily mass of slightly creamy color, retains its shape well; humidity 14%.

Butter biscuit and bush biscuit

For biscuit dough use a mechanical method of loosening the dough. This is due to the fact that the formulation of this product includes substances that have the properties to form an emulsion or foam structure (lecithin in egg whites) ...

Biscuit semi-finished product with raisins

Of all the semi-finished flour products, the biscuit is the most fluffy and soft. A well-baked biscuit is easy to handle and has a smooth, thin top crust; porous, elastic structure of the crumb - when pressed, it is easily compressed ...

Biscuit cake with protein cream. Mousses

BISCUIT CAKES The basis for the preparation of biscuit cakes is a semi-finished biscuit product, which should be fluffy, porous, without traces of unmixed. Combining a variety of finishing semi-finished products with a biscuit...

Cooking confectionery: cakes and eclairs

Choux pastry spread in a confectionery bag with a serrated or smooth tube 18 mm in diameter, “seed” products in the form of sticks 12 mm long on a sheet, lightly greased, and bake at a temperature of 190-220ºС...

Production of pastries and cakes

air dough is a foamy mass white color, light, porous. The dough is prepared without flour. In order for the air semi-finished product to live up to its name ...

Development and technology of preparation of sand cake "Mushroom"

Development of technology for baked poultry dishes using non-traditional raw materials

Bird preparation. The technological process of processing poultry meat includes the following operations: receiving...

Development of technology for preparing stuffed lamb leg

Cooking a whole leg of lamb requires an accurate knowledge of the technology, namely, how the weight of the piece correlates with its time. heat treatment. The weight lamb legs available for sale...

Cream puff, fish salads

Manufacture of puff pastry and products from it. To begin with, we define the main criteria that must be met technological process production of puff pastry. 1. Using a dough mixer...

Old Ukrainian fish dishes

Technological methods baking fish are different in all national cuisines. For example, in Belarus, fish was baked like this: a thin layer of straw was placed on a baking sheet, and a medium-sized cleaned, washed, gutted fish was placed on it ...

Technological cards cooking dishes with the calculation of raw materials for 15 servings

Sugar - contains a total of 99.8% sucrose and 0.14% moisture. The energy value 100 g of sugar 379 kcal (1588 kJ). Sugar is easily absorbed by the body, serves as a source of energy, restores strength, increases efficiency...

Technology for the preparation of minced meat cutlet mass using non-traditional raw materials

Properly chopped cutlet mass must meet several rules. 1. Minced meat for cutlets, unlike other products, should consist of two types of meat. They should be in a 70% to 30% ratio, or about 3:1. Meat...

Cooking technology

Among the various flour confectionery products, the biscuit is the most magnificent and light. The baked biscuit is a porous, fluffy, soft, easy-to-handle blank, which is the basis for a wide variety of cakes...

Technology of preparation of cold dishes and snacks; assortment, preparation of salads from raw vegetables cooking vinaigrette. Cooking technology layer cake

The assortment of cold dishes and snacks is very diverse: sandwiches, salads and vinaigrettes, dishes and snacks from vegetables, fish, meat, poultry and eggs, aspic dishes, pates, jellies, fried and boiled meat, fish, poultry ...

Production technology of cake "Sun"

This type of semi-finished products contains in its recipe a large amount of sugar, fat, due to which the dough has plasticity, and the baked product - friability, hygroscopicity ...

Biscuit cake with butter cream

Required for biscuit dough: 3 cups flour, 1.5 cups sugar, 16 eggs, 1/3 cup potato starch.

For syrup: 2.5 cups sugar, 2 cups water, 3 tbsp. l. cognac or wine, 6 drops of rum essence.

Fruit filling and cream are prepared as in the previous recipe.

Cooking method. Heat the eggs with sugar over a fire, while stirring the mixture with a whisk. Refrigerate this mixture after heating. Then mix the resulting lush mass with flour and starch.

Grease the molds sunflower oil and sprinkle with flour. Pour the dough into a 3 cm high mold, as it expands during baking. Level the surface of the dough with a knife and immediately put it in the oven, preheated to 200-230 ° C. Within 15-20 minutes, the biscuit should not be touched, because from the slightest shaking it becomes dense and bakes poorly. Bake 45-70 minutes. If the crusts are browned and become elastic, then the biscuit is ready. To give it splendor and softness after baking, soak for 8-10 hours.

Lay the biscuit on the table. Clean the burnt places with a knife, align the edges and divide with a thin long knife into 3 layers 2 cm thick.

Soak the bottom layer with a little chilled syrup and apply a 3-4 mm thick layer of well-whipped butter cream with chopped nuts. Cover this layer with the second layer, soak with syrup and cover with cream with nuts. Put the third one on the second layer, but pour more syrup over it, put more cream and chopped nuts.

Before cutting the cakes, cool the biscuit so that it does not wrinkle and the cream hardens a little. So that the biscuit does not crumble when cutting, dip a sharp knife in hot water, wipe it with a napkin and cut the biscuit into rectangles with it. Decorate them with cream and fruit filling.

The result should be 13 cakes of 50 g each.

Dissolve sugar in water and bring to a boil, boil for 2-3 minutes, skimming off the foam. Cool to 45-50°C and mix with aromatics. You can add vanilla, coffee, cognac or white dessert wine, slightly acidify with food acids.

Confectionery tips

If you need to grind the yolks with sugar, it is best to do this in a warm place. You can preheat the dishes with the yolks a little. Proteins, on the contrary, should be cooled before whipping. Fresh protein is best whipped. Perform all work with protein in a cool place, using, if possible, chilled dishes.