Biscuit recipe from Alexander Seleznev. Baking cake "Log" from biscuit dough with chocolate cream

Cake "Black Forest" - the invention of German confectioners, has long gained worldwide fame. The incomparable taste characteristics of the dessert are achieved through the harmonious combination of chocolate biscuit with cherry filling and butter cream.

How to make Black Forest Cake?

According to authentic technology, the Black Forest cake is prepared with cherries, cream, and is used as a base chocolate biscuit.

1. Biscuit is baked according to any recipe.
2. Cherries are used pitted: fresh, frozen or canned.
3. Cream for cream will need a fat content of more than 30%.
4. Cakes are soaked in cherry syrup.
5. The Black Forest cake is decorated with cream, chocolate chips and cocktail cherries.

Black Forest Cake - Classic Recipe

The classic Black Forest cake "Black Forest" amazes with its tenderness of taste and at the same time its richness. The cakes in the original are soaked with a mixture of syrup, boiled from water and sugar in equal proportions, to which, according to taste and desire, add cherry tincture, liqueur or concentrated juice.

Ingredients:

• eggs - 6 pcs.;
• flour - 120 g;
• starch and cocoa - 60 g each;
• sugar - 250 g;
• oil - 80 g;
• cherry - 350 g;
• cherry juice - 150 ml;
• powdered sugar - 170 g;
• cherry tincture - 90 ml;
• gelatin - 12 g;
• cream - 1.5 l;
• cinnamon, impregnation.

Cooking

1. Beat the butter with sugar, yolks, add flour, 40 g of starch and whipped proteins.
2. Bake a biscuit at 180 degrees for 40-50 minutes, cool, cut.
3. Bring the juice with cinnamon to a boil, stir in starch, cherries, cool.
4. For cream, whip 650 g of cream, add tincture, 70 g of powder, dissolved gelatin, stir.
5. The cakes are impregnated with syrup, cream and cherry filling are spread on the lower and middle ones.
6. Cooled chocolate cake with Black Forest cherries smeared with whipped cream with powder, decorate.

Black Forest Mousse Cake - Recipe

Very intricate in terms of the technology of creation, but at the same time it turns out amazingly tasty mousse cake"Black forest". Biscuit chocolate cake centimeter thickness, you can take it ready by cutting out a circle with a diameter of 16 cm from it, or you can bake the workpiece in a suitable form, using the proportions of the components for 1 egg.

Ingredients:

• cream - 400 ml;
• cream cheese - 200 g;
• milk - 125 ml;
• white chocolate - 100 g;
• gelatin - 20 g;
• sugar - 130 g;
• dark chocolate - 50 g;
• cherry - 300 g;
• starch - ¼ teaspoon;
• liquor - 2 tbsp. spoons;
• biscuit cake - 1 pc.;
• jelly glaze.

Cooking

1. 100 g of cherries are heated with brandy, 50 g of sugar, starch are added, boiled for 2 minutes, punched with a blender, mixed with dissolved gelatin (3 g), frozen on a film in a ring with a diameter of 16 cm.
2. Whip cream with sugar, mix with berries, gelatin (4 g), dark chocolate slices, pour over cherry compote, freeze.
3. The remaining cream with sugar is combined with cheese, white chocolate melted in milk, gelatin, whipped with a blender.
4. Pour 2/3 of the mousse into a mold with a diameter of 18 cm with a film, then lay out the frozen layers, the remaining mousse and biscuit.
5. Allow the product to harden, turn it over on a dish, remove the film and fill it with glaze.

Cake "Black Forest" with mascarpone

A less intricate recipe for making a Black Forest cake with mascarpone cream, which is traditionally complemented by cherries. The berries are pre-soaked for several hours in cherry liqueur or syrup, after which they are allowed to drain and dried a little. Chocolate sponge cake is baked according to a proven recipe.

Ingredients:

• biscuit - 1 pc.;
• cream - 250 ml;
• powdered sugar - 120 g;
• mascarpone - 200 g;
• cherry - 250 g;
• liquor or juice.

Cooking

1. Bake, cool and soak a biscuit with cherry juice.
2. Cream for the Black Forest cake is prepared by adding mascarpone powder to whipped cream.
3. The soaked cake is smeared with cream, the rest of the cream is laid out, alternating with cherries, on top.

Cake without baking "Black Forest"

"Black Forest", the recipe of which will be presented below, is prepared in just 15 minutes, but requires a long soak. It is most convenient to prepare a dessert in the evening, and in the morning to appreciate its magical harmonious taste. When performing the process of creating treats, it will be possible to avoid heat treatment of the components.

Ingredients:

• chocolate biscuits - 800 g;
• cottage cheese - 600 g;
• sour cream and condensed milk - 5-6 tbsp. spoons;
• cherry jam - 200 g.

Cooking

1. Cottage cheese is broken with a blender with sour cream and condensed milk.
2. Lay the cookies in layers, smearing the bottom with jam and the top with cream.
3. Sprinkle crumbs on the sides and top of the dessert.
4. Decorate the "Black Forest" with chocolate and berries.

Cake "Black Forest" in a pan

If you don’t want to turn on the oven or simply don’t have the opportunity to use it, you can easily cook a sponge cake for the Black Forest cake in a pan. The taste of such a base may be somewhat inferior to the original, but with the skillful addition of such a correct impregnation and filling, no one will notice the substitution.

Ingredients:

• egg - 3 pcs.;
• flour - 480 g;
• kefir - 500 ml;
• sugar - 400 g;
• cocoa - 1 glass;
• oil - 80 g;
• quenched soda - 1 teaspoon;
• butter cream- 800 g;
• cherry soaked in syrup - 350 g;
• cherry syrup.

Cooking

1. Beat eggs with sugar, butter and kefir.
2. Add flour with cocoa and soda.
3. Portions of the dough are distributed along the bottom of the pan with a layer of 0.5 cm, baked under the lid of the cake.
4. They collect the Black Forest cake, soaking the cakes with syrup, smearing with cream and adding cherries.

Cake "Black Forest" with strawberries

Black Forest Cake - a recipe that can be successfully performed with strawberries, replacing it with cherry berries. The resulting result cannot be called an authentic version of the dessert, but its characteristics can compete for the primacy of taste indicators and will surprise any gourmet with a sweet tooth with harmony and excellent balance.

Ingredients:

• chocolate biscuit - 1 pc.;
• mascarpone and cream - 250 g each;
• powdered sugar - 100 g;
• strawberry syrup and confiture - 100 g each;
• Kirsch liqueur - 50 ml;
• strawberries - 100 g.

Cooking

1. Bake, cool, cut the biscuit.
2. The syrup is mixed with liquor, the cakes are impregnated with it.
3. The lower cake is smeared with confiture, covered with a second one, which is supplemented with cream of mascarpone, cream and powdered sugar and slices of berries.
4. Lubricate the cake with the remaining cream on top, decorate.

Cake "Black Forest" in a slow cooker - recipe

It is easy to bake a Black Forest cake in a slow cooker. Can be cooked according to classic recipe or use the proportions of the ingredients suggested below. Traditional butter cream will effectively replace sour cream whipped to splendor and density with a high percentage of fat content.

Ingredients:

• flour and kefir - 1.5 cups each;
• sugar - 1 cup;
• eggs - 2 pcs.;
• cocoa - 3 tbsp. spoons;
• quenched soda - 1 teaspoon;
• sour cream - 500 g;
• powdered sugar - 120 g;
• cherry - 400 g.

Cooking

1. Beat eggs with sugar, kefir and soda.
2. Add cocoa with flour, bake a biscuit for 50-70 minutes on "Baking".
3. Cool the cake, cut, coat sour cream, supplement with berries.
4. Leave the "Black Forest" for the night in the cold.

Cake "Black Forest" - recipe from Alexander Seleznev

The "Black Forest" cake from Alexander Seleznev resembles the classic version of the dessert as much as possible. It is used as a base, which is cut, soak each part with cherry syrup with the addition of liquor. Cream in this case is just whipped cream.

Recipe from the program "Culinary Star" from 07/18/2015

You will need:

Roll biscuit:

Sugar Syrup:

sugar 100 g
water 100 ml.
cognac 2 tbsp. spoons

Cream "Charlotte":

milk 125 ml.
eggs 2 yolks
sugar 185 g.
butter 200 g
cognac 2 tbsp. spoons
vanilla sugar 1/2 teaspoon

Decor:

apricot jam 100 g
cocoa 10 g
fresh berries and fruits

Cake "Fairy Tale" recipe:

For the biscuit dough, beat the eggs with sugar and salt until the mass has increased in volume by 8 times.

Add warm water, sifted flour and mix. Ready dough pour into a silicone mold.

Bake for 7 minutes at 210 degrees.

Cool the finished biscuit to room temperature.

For milk syrup, mix milk with yolks and sugar and bring to a boil. Boil for 2 minutes and cool to room temperature.

Whisk softened until white butter with the addition of cognac, vanilla sugar and chilled milk syrup.

Divide the resulting cream in half and add cocoa to one part.

Biscuit soak sugar syrup, after adding cognac there.

Then put a layer on top white cream and apricot jam and roll up with silicone mold(roll may crack slightly).

Lubricate the roll with chocolate cream.

Sprinkle with biscuit crumbs.

Maestro Alexander Seleznev I am sure that the main mistake in the preparation of biscuit dough is unbeaten eggs. Bake classic biscuit It's easy, but there are some subtleties. And their mistakes, of which the most common is poorly beaten eggs. First, the eggs with sugar need to be slightly warmed up in a water bath, and then beat them for at least ten minutes: although it seems to you that everything is perfectly whipped in two minutes, in fact it is not.

« Unfinished"Eggs will cause the biscuit to rise beautifully in the oven, but as soon as you take it out of there, all the beauty will immediately fall off. Properly beaten eggs should have the consistency of good shaving foam.

We check the quality of the whipped mass and continue to whip it further

You can check the degree of readiness of the eggs by running your finger over their surface: if your pattern gradually disappears, beat further, if it remains unchanged, then the eggs with sugar are suitable for further consumption.

Biscuit from Alexander Seleznev

To cook the simplest, but perfect biscuit, we need 4 eggs, 100 g of sugar, 100 g of flour and a mixer.

Product layout for a classic biscuit

Carefully, for 10 minutes, beat with a mixer eggs with sugar, preheated in a water bath.

Beat eggs with sugar in a water bath

Slowly, little by little, in no case thumping all at once, we mix the previously sifted flour into the resulting mousse. Here the mixer can no longer be used, otherwise the splendor will disappear. Mix the flour with a silicone spatula, in slow circular motions and not for too long.

With a silicone spatula, mix the dough, stirring the remaining flour

Carefully transfer the resulting dough into a baking dish, filling it no more than ¾, so that the biscuit has a place to understand. If the form is silicone, it is not necessary to lubricate it. Other baking dishes can be greased with butter or vegetable oil or sprinkle with breadcrumbs.

Preheat the oven to 180 degrees and put our biscuit there for 30 minutes.

We send the form with the biscuit to the preheated oven

As a result of all these manipulations, we get the simplest biscuit- this is a classic white, the so-called "kalabashka". You can eat it just like that, or you can turn it into the basis of a future cake. For this, the calabashka stands for eight hours at room temperature, after which it's time to cut the dough in layers and put between them the filler that you see fit.

Ready classic biscuit

chocolate biscuit

If you want to get a chocolate biscuit - pour a tablespoon of cocoa powder into the dough and mix everything gently. Dissolving cocoa powder with water to make it easier to mix is ​​another common mistake: it turns out watery and not so tasty.

chocolate biscuit

honey biscuit

To obtain honey biscuit, instead of sugar we take honey. Separately, beat the yolks, bring the honey to a boil and pour it into the yolks in a thin stream, stirring constantly. Beat the whites separately, mix them with the previously obtained honey-yolk mixture, add flour at the end, and then proceed in the same way as when preparing a classic biscuit.

honey biscuit

butter biscuit

To make butter biscuit, proceed in the same way as when preparing a regular biscuit dough, only at the very end add 70 g of boiling oil to it. The biscuit will turn out a little fatter and a bit like a cupcake, however, not as heavy as a real cupcake.

butter biscuit

Biscuit without flour

Now in France it is very fashionable to bake biscuits without flour at all - 50 g of cocoa powder is taken instead. To be honest, I don’t really like this recipe - of course, all this turns out to be not so high-calorie, but not so tasty, and the dough is only suitable for a roll.

Biscuit without flour

Roll biscuit

The preparation of this dough is almost no different from the classic one, only here you need to add 50-70 g to carefully beaten eggs with sugar hot water and mix everything gently. As a result, the dough will turn out to be liquid, it will spread and it can be carefully laid out in a layer of 5-7 mm on a baking sheet lined with parchment and placed in an oven preheated to 210 degrees for 7 minutes.

Pour the dough onto a baking sheet for making a biscuit roll

As soon as the dough is baked, it must be immediately removed from the oven and removed from the baking sheet together with parchment, otherwise it will dry out, and put in a cold place for 3-4 hours. Well, then smear it with cream, jam or whatever you want, roll it into a tube - your biscuit roll ready.

Rolling the biscuit into a roll

And so on and so forth...

To obtain Genevan almond biscuit , melted butter and almonds are added to the dough. For cooking biscuit "bushe" we beat separately the proteins with sugar, separately the yolks with sugar, mix everything and at the end add the flour and a little cornstarch- and as a result we get cookies " Lady fingers " or " savoy sticks».

Ladies wands

In a word, biscuit dough, depending on the ratio of eggs, sugar, flour and the presence of certain additives can turn into anything - you can add coffee to it, chocolate chips, raspberries, pistachios, apple slices, and in any case it will turn out delicious. However, I don’t advise too much to deviate from the recipe, you can even spoil such a simple thing as biscuit dough. And do not be lazy to beat the eggs longer!

A whole collection of biscuits from Alexander Seleznev

Alexander Seleznev's home confectionery:

See more...

Biscuit, bis cuit - in French it means "twice baked." Now it’s not very clear why, because we bake today’s biscuit once. However, biscuit dough is not only the simplest, but also the most ancient, and how do you know what they did with it hundreds of years ago? Maybe they really baked twice, because the first written mention of biscuits is more than five hundred years old, and we find them in English ship's logs.

British sailors took biscuits with them on a voyage, but only dried ones, and then they called them “ship biscuits” or “sea biscuits”. Here they are, probably, really baked twice - that is, they were first baked, and then dried. They did not get moldy, did not spoil, and were so tasty that, in the end, they were noticed by quite land-based culinary specialists.

Biscuit from Alexander Seleznev To prepare the simplest but perfect biscuit, we need 4 eggs, 100 g of sugar, 100 g of flour and a mixer. Carefully, for 10 minutes, beat with a mixer eggs with sugar, preheated in a water bath. Slowly, little by little, in no case thumping all at once, we mix the previously sifted flour into the resulting mousse. Here the mixer can no longer be used, otherwise the splendor will disappear. Mix the flour with a silicone spatula, in slow circular motions and not for too long. Carefully transfer the resulting dough into a baking dish, filling it no more than ¾, so that the biscuit has a place to understand. If the form is silicone, it is not necessary to lubricate it. Other baking dishes can be greased with butter or vegetable oil or sprinkled with breadcrumbs. We heat the oven to 180 degrees and put our biscuit there for thirty minutes. As a result of all these manipulations, we will get the simplest biscuit - this is a classic white, the so-called "kalabashka". You can eat it just like that, or you can turn it into the basis of a future cake. To do this, the calabash stands at room temperature for eight hours, after which it is time to cut the dough in layers and put between them the filler that you deem necessary. Chocolate biscuit If you want to get a chocolate biscuit, pour a tablespoon of cocoa powder into the dough and mix everything gently. Dissolving cocoa powder with water to make it easier to mix is ​​another common mistake: it turns out thin and not so tasty. Honey biscuit To get a honey biscuit, we take honey instead of sugar. Separately, beat the yolks, bring the honey to a boil and pour it into the yolks in a thin stream, stirring constantly. Beat the whites separately, mix them with the previously obtained honey-yolk mixture, add flour at the end, and then proceed in the same way as when preparing a classic biscuit. Butter biscuit To make butter biscuit, proceed in the same way as when preparing a regular biscuit dough, only at the very end add 70 g of boiling oil to it. The biscuit will turn out a little fatter and a bit like a cupcake, however, not as heavy as a real cupcake. Biscuit without flour Now in France it is very fashionable to bake biscuits without flour at all - instead of it, 50 g of cocoa powder is taken. To be honest, I don’t really like this recipe - of course, all this turns out to be not so high-calorie, but not so tasty, and the dough is only suitable for a roll. Roll biscuit The preparation of this dough is almost no different from the classic one, only here you need to add 50-70 g of hot water to carefully beaten eggs with sugar and mix everything gently. As a result, the dough will turn out to be liquid, it will spread and it can be carefully laid out in a layer of 5-7 mm on a baking sheet lined with parchment and placed in an oven preheated to 210 degrees for 7 minutes. As soon as the dough is baked, it must be immediately removed from the oven and removed from the baking sheet together with parchment, otherwise it will dry out, and put in a cold place for 3-4 hours. Well, then smear it with cream, jam or whatever you want, roll it into a tube - your biscuit roll ready. And so on and so forth ... To get the Genevan almond biscuit, melted butter and almonds are added to the dough. To prepare the “boucher” biscuit, we beat separately the proteins with sugar, separately the yolks with sugar, mix everything and add flour and a little cornstarch at the end - and as a result we get “lady fingers” or “savoy sticks” cookies. In a word, biscuit dough, depending on the ratio of eggs, sugar, flour and the presence of certain additives, can turn into anything - you can add coffee, chocolate chips, raspberries, pistachios, apple pieces to it, and in any case it will turn out delicious. However, I do not advise you to deviate too much from the recipe; you can even spoil such a simple thing as biscuit dough. And do not be lazy to beat the eggs longer!