How to cook a biscuit. Classic biscuit recipe in the oven

I already wrote once that I don’t like the usual biscuit, which contains only flour, sugar and eggs. It reminds me of scrambled eggs, with its bright aroma. So I kept looking for other options. And if with chocolate biscuit I decided almost immediately (more precisely, I have 3 options in my favorites, each is good in its own way - this is, and all links are active, click on the desired line and you will be taken to the page with the recipe). Then things were worse with ordinary vanilla, it seems that good recipe- but there it is necessary to carefully separate the proteins from the yolks, beat it all separately, and then mix very carefully. In general, an option that you have to tinker with, and beginners may not succeed with it (although the result is also good, be sure to try it too, maybe you will like it more).

This same recipe for beginners is just a godsend! It will save you not only time, but also your nerves) There is no need to separate the yolks from the proteins, the eggs are beaten whole, and you don’t have to wash a mountain of dishes, since everything can be done in two containers.

So, how to make a simple vanilla biscuit for a cake at home, a recipe with a photo step by step.

Ingredients for a 18-20 cm mold:

1. 4 eggs of the first grade (I have 3 large ones here)
2. 180 gr. Sahara
3. 170 gr. flour
4. sachet of vanilla sugar
5. 1 tsp baking powder
6. 3 tbsp vegetable oil (any odorless will do)
7. 3 tbsp boiling water

Cooking:

All ingredients must be at room temperature. We place the eggs in the mixer bowl and beat at high speed for about 5 minutes. The mass will noticeably increase in volume and brighten.

Then, without stopping whipping, add sugar there in 3 passes, each time taking a break for a minute so that the previous portion has time to dissolve.

After all the sugar has been put in, beat for another 5 minutes. The mass should increase well in volume and keep its shape well.

While eggs are beating, mix flour and baking powder.

Sift the flour into the beaten egg mass and gently fold it with a silicone spatula, trying to keep all the splendor of the eggs. The dough will be thick at this point, don't worry, it should be.

Pour into prepared form. I have a split ring, I laid the bottom with foil and clamped it tightly so that the dough does not run away. I do not lubricate the side with anything. At the bottom of the form, if you do not have a ring, lay baking paper.

We send our mold to a preheated oven and bake at 180º for 30-40 minutes. From 20 minutes you can check readiness, all ovens are different, be guided by a dry match! It usually takes me 37 minutes.

The finished biscuit must be turned upside down without taking it out of the mold, laying 2-3 cans for support. In this state, it should hang for 10-15 minutes, thanks to which it will not settle.

After 15 minutes, the biscuit can be removed from the mold. My advice is to immediately wrap it in cling film and put it in the refrigerator without waiting for it to cool completely. So, all the liquid will remain inside the biscuit and it will become much juicier. The cake should reach the desired consistency in the refrigerator, it takes 6-8 hours, but it is better to leave it there overnight.

After this time, we take it out and cut it into the number of cakes we need. I ended up cutting it into 4 pieces. Look how soft and fluffy it is inside.

Here is such a tall handsome man obtained according to this recipe. In total, from 4 eggs (in my case, from 3), we got a cake almost 7 cm high in a volume of 19 centimeters.

And this is how it looked in the cake. Due to the presence of oil and boiling water in the composition, such a biscuit requires a minimum of impregnation. It turns out a thin crust, which can not be cut off.

This cake had “3 milk” impregnation (recipes are active via links) and bananas in a layer (next time I would replace it with for completeness of taste). The cake turned out to be very tender and light, the vanilla biscuit itself is weightless, and in addition to such a light cream (without butter), the cake is simply heaven for those who are tired of fatty, oily desserts.

If you want to bake a biscuit in the form of a different size, then in this article I wrote in detail how to count all the ingredients -.

Enjoy your meal.

To prepare a biscuit, we need flour, sugar and eggs.

Form for diameter - 20 cm (or square 18x18).

Note: Some recipes use 100 g flour and 20 g starch instead of 120 g flour. Biscuits with starch fall off less during baking, but crumble more when cut and are less plastic. So they are not suitable for rolls.

No additional leavening agents (such as soda, dough leavening agents, yeast, etc.) biscuit dough does not require.

Quality biscuit dough and the future of the biscuit depends on the freshness of the eggs. How fresh eggs, the more magnificent and better the biscuit will turn out. To determine if they are fresh, you need to break and pour one egg on a saucer. It is fresher if the yolk is a high dome, and the albumen hugs it, and only a small amount of liquid spreads over the saucer from the bulk of the protein.

For clarity, I photographed two eggs.

The one on the left was demolished by a chicken just a few hours ago. The one on the right has been in the fridge for a week. See the difference? In the first, the protein is collected around the yolk, and in the second, it spreads over the dish. The first egg is suitable for biscuit, and the second is suitable only for scrambled eggs.

Separate whites from yolks. It is important to do this so that even small droplets of yolks do not get into the proteins, otherwise the proteins will not beat well.

Beat the yolks with 2/3 of the sugar until a light, homogeneous mass is obtained.

It will be possible to stop when grains of sugar disappear in the mixture, and it itself becomes white and frothy. With my mixer speed it takes me 6 minutes.

Whisk the whites.

The bowl for whipping proteins must be completely clean, without traces of fat, otherwise the proteins will not whip well. You need to beat the proteins until a stable foam is obtained. If the dough contains too small bubbles, it will shrink during baking. If the whites are whipped poorly, they need to be cooled, add a little salt, citric acid or a few drops of vinegar. It takes me 5 minutes to whip egg whites.

Add the rest of the sugar to the proteins and beat until shiny (about 1 minute).

Mix together the protein and yolk masses. This should be done quickly, not in circular motions, but by lifting layer by layer so that a sufficient amount of air bubbles remain in the dough.

Pour the sifted flour and gently but quickly mix with movements from the bottom up.

Ready dough quickly pour into prepared forms or onto a baking sheet and bake immediately, otherwise air bubbles will escape from it, and the biscuit will lose its taste and tenderness.

It is convenient to bake a biscuit in a detachable form, the bottom of which must be greased with oil or lined with baking paper. Lubricate the side walls of the form with a non-stick coating should not be, otherwise the dough will rise only in the center of the form during baking. If a mold without a non-stick coating is used, then the walls of the mold can be lubricated with oil.

You need to bake a biscuit on a uniform medium heat. The oven should be preheated 10 minutes before placing dough items in it. Do not put the biscuit in a hot oven, as a hard crust may immediately form on the surface of the product, the biscuit will burn on the outside, but will not bake from the inside. For baking, the optimal temperature is 200 degrees and the time is 20-25 minutes.

During baking, especially in the first 15-20 minutes, the biscuit should not be shaken, as it may settle and not bake.

Readiness is determined with a wooden skewer or toothpick.

The baked biscuit should be left for a while in an open oven so that it does not fall off. If it is immediately taken out to the cold, it may settle.

The average height of the finished biscuit should be approximately 4.5 cm.

The finished biscuit is easily separated from the walls of the mold, when pressed with a finger, the dimple is quickly leveled, the upper crust of the biscuit is golden in color. If the finished biscuit is placed on a damp, cold towel, it will be easier to remove it from the mold.

Tip: a freshly baked biscuit is poorly cut and poorly saturated with syrup, so it is recommended to keep it after baking for about a day or at least 8 hours. So that it does not dry out at the same time, then you need to wait until the biscuit has completely cooled down and wrap it in a film.

Tip: the finished biscuit can be frozen. To minimize labor costs when preparing for big holidays (Birthdays, New Year etc.), the biscuit is best prepared in advance and stored in the freezer. After defrosting at room temperature he by palatability no different from freshly prepared.

Bon appetit!

Biscuit is the main part of the cake. It is very important that it be soft, lush, moderately sweet. We will show you how to make a biscuit at home.

You will need:

• egg - 4 pcs.;
• granulated sugar- 150 gr;
• wheat flour - 0.1 kg;
• vanilla sugar - 15 gr.

Step by step preparation:

1. Take a sieve and sift the flour through it twice.
2. Crack the eggs and carefully separate the whites from the yolks. It is impossible to allow even a drop of yolk to be in the mass of protein.
3. bowl for egg mass should be washed and dried. This is the only way to beat the whites to the desired consistency.
4. Pour 75 grams of granulated sugar to the yolks and add vanilla sugar.
5. Grind the ingredients until a thick whitish mass is formed. You can do this with a mixer or whisk.
6. Whisk the egg whites until soft fluffy.
7. Continuing to beat the mass, slowly pour out the remaining sugar. The result should be a thicker mass (hard peaks).
8. Separate the third part from the protein mixture and transfer it to a bowl with the yolks.
9. Gently mix with the yolks and pour in the flour sifted through a sieve.
10. Transfer the remaining proteins and knead the dough. Don't overdo it.
11. We will prepare the desired form for the biscuit and fill it 2/3, as the dough will rise to the very edges in the oven.
12. Preheat the oven to 180 degrees. Baking time - 35 minutes. To keep the base of the cake as fluffy as possible, do not open the oven for the first 20 minutes of cooking.
13. Carefully remove the soft tender biscuit from the mold, let it cool.

Cooking in a multicooker

Grocery list:

• egg - 4 pcs.;
• granulated sugar - 0.16 kg;
• wheat flour - 0.16 kg;
• vanilla sugar - 11 gr;
• a piece of butter.

How to cook a biscuit in a slow cooker:

1. We start cooking according to the standard procedure.
2. Separate egg whites and yolks into bowls.
3. We process the proteins with a whisk until firm peaks form.
4. Continuing to beat, add sugar, pour the egg whites and add vanilla.
5. When it gets soft homogeneous mass, add the flour crushed through a sieve in a thin stream.
6. Mix everything gently with a spoon.
7. Treat the walls and bottom of the multicooker with a piece of oil.
8. Pour the dough into a bowl, smooth the surface with a spatula.
9. It remains to select the “Baking” program in the multicooker menu and set the time to 50 minutes.
10. At the end of cooking, you can open the lid and use a toothpick to check how well the dough is baked.
11. Take it out of the bowl, let it cool. It remains to smear with cream, decorate, and soft a delicious cake ready. Happy tea!

Honey base for cake

Recipe Ingredients:

• honey - 90 gr;
• four chicken eggs;
• flour - 0.2 kg;
• sugar - 150 gr;
• soda - 10 gr.

Cooking method:

1. Pour a little lemon juice into the baking soda.
2. Divide egg whites and yolks into separate bowls.
3. Proteins are whipped with 75 grams of sugar with a mixer until fluffy.
4. Pour the other part of the sugar into the yolks and shake until a white cream.
5. Pour honey into a tall bowl and put on fire.
6. As soon as the honey begins to foam, add soda to it and cook until the mass acquires a brownish tint.
7. We shift half of the proteins to the yolks. Gently mix and pour in the flour.
8. We pour honey.
9. Lay out the rest of the proteins.
10. Knead the dough with a spatula.
11. We cover the form for a biscuit with baking paper, grease the walls vegetable oil.
12. We heat the oven to a temperature of 180 degrees. We bake a treat - 30-40 minutes.
13. Check with a wooden stick if it is damp inside. If everything is baked, remove the biscuit from the mold and start making the cake.

Chocolate sponge cake

A recipe for those who love chocolate cakes and pastries.

Basic products:

• instant dry coffee - 15 gr;
• sugar - 180 gr;
• baking powder - 10 gr;
• six eggs;
• vanillin - 2 gr;
• boiled water - 80 ml;
• cocoa - 35 gr;
• sunflower oil - 60 ml;
• flour - 150 gr.

Cooking instructions:

1. Combine flour, baking powder and cocoa, pass them through a sieve into a bowl.
2. We boil water.
3. Pour 50 ml of water into coffee, stir.
4. We take out the eggs from the refrigerator in advance, break them, mix with sugar and beat.
5. You will get a thick creamy mass.
6. Continuing to stir the mixture, pour 30 ml of boiling water, add sunflower oil and process with a mixer.
7. Add the flour and cocoa mixture, gently mixing with a spatula.
8. Pour the brewed coffee into the dough and mix again.
9. We take a form. Its shape and height depends on what kind of cake you want to bake.
10. Put the dough into it. Do not forget to coat its surface with oil.
11. Ship to hot oven for 40 minutes.
12. Once the cake has cooled, transfer it to a plate.
13. The basis for cakes can be cut into several cakes, you can leave it as it is.

No added eggs

You will need:

• kefir - 0.2 l;
• vanillin - 9 gr;
• flour - 0.2 kg;
• vegetable oil - 60 ml;
• sugar - 0.1 kg;
• baking powder for dough - 20 gr.

Step by step preparation:

1. Immediately turn on the oven and set to heat.
2. Grind the flour with a sieve.
3. Pour baking powder and vanilla into it. We mix.
4. Pour the oil into a bowl with kefir, pour sugar. Stir the mass until the sugar is completely dissolved.
5. Pour the kefir mixture into the flour mass.
6. Knead the dough with a whisk, bubbles should appear on its surface.
7. We prepare the form for the cake: line it with baking paper, or grease it with a piece of butter.
8. Pour the dough into it.
9. We bake a biscuit for 20 minutes in an oven with a temperature of 200 degrees.
10. Opening the door oven only in the last 15 minutes so that the fluffy biscuit shape does not settle.

Custard biscuit on boiling water

Choux pastry comes out of the oven airy, with a million bubbles in a tender dough.

Products needed for the recipe:

• flour - 0.15 kg;
• steep boiling water - 55 ml;
• baking powder - 12 gr;
• egg - 4 pcs.;
• granulated sugar - 160 gr;
• sunflower oil - 50 ml.

Step-by-step instruction:

1. In a cup with wheat flour Pour baking powder, mix with a spoon.
2. Pour the eggs into another bowl, add sugar to them and process with a whisk until a thick creamy mass.
3. Pour the flour through a sieve into the egg mixture.
4. Beat the dough, pour vegetable oil and mix again.
5. Boil water in a kettle and pour into the dough.
6. Lightly beat the dough with bubbles with a whisk.
7. We heat the oven to a temperature of 180 degrees.
8. Protect the biscuit pan from burning by lining it with baking paper.
9. Pour the slightly watery dough into the mold and put it on the shelf in the oven.
10. We prepare the base for the cake for 40 minutes. At the end, you need to check with a toothpick how well it is baked.
11. three eggs;
12. sugar - 0.3 kg;
13. sour cream - 125 ml;
14. butter - 0.1 kg.

Cooking option:

1. Soften a piece of butter in the microwave. Enough 30 seconds.
2. Load it into a mixer bowl, add sugar and turn on the appliance.
3. As soon as the mass becomes lush, break the butter there and put sour cream.
4. Mix flour with baking soda and pass through a sieve.
5. Pour the mixture over the eggs, beat everything again. It's dough.
6. Prepare the form by lining it with baking parchment.
7. Turn on the oven in advance and preheat to 190 degrees.
8. Move the soft thick crust in the form. It can be round or square, depending on the shape of the cake you are interested in.
9. Bake the biscuit for 60 minutes.

Fluffy biscuit for 4 eggs

Following this recipe, you will get an unusually lush, fluffy biscuit for the cake. It is prepared simply, and you do not need to waste time separating the proteins and yolks.

You will need:

• sugar - 150 gr;
• four chicken eggs;
• baking powder - 14 gr;
• flour top grade- 0.15 kg.

Action algorithm:

1. Turn on the oven immediately and put it on temperature regime 180 degrees.
2. We take deep dishes, pour the yolks along with the proteins.
3. We pass through the mixture with a mixer at high power.
4. As soon as the eggs turn into a lush foam, we begin to introduce sugar without turning off the mixer.
5. We take a sieve and sift the flour through it into a lush egg-sugar mass.
6. Add baking powder, continue beating with a wooden spatula.
7. Do not pour in all the flour at once, otherwise the biscuit will turn out hard and heavy. It is better to sift the flour in several approaches, stirring the mass in between.
8. Lubricate the baking dish with a piece of butter, sprinkle with flour.
9. The dish is cooked for 35 minutes at 180 degrees of the oven.
10. Cool the finished muffin, carefully remove it from the mold and cut into cakes.

Well, what could be easier than baking a simple biscuit? Probably many of you will not agree with me, because to cook fluffy biscuit can only experienced hostess. And in part you will be right. There are many nuances and subtleties in the preparation of classic pastries, which will be discussed in this article.

I baked my first "biscuit" at age 12, and what I got out of the oven looked more like an omelette than the cake layer I imagined. In those days there was no Internet, cooking shows and magazines with colorful step by step recipes. There was only my mother's notebook with a list of ingredients and a short description of the process. And then no one really knew how to cook it, neither my mother's friends, nor my friends, and even more so my grandmother, who is my friend only with yeast dough.

A recipe verified to the gram and understandable proportions

But in twenty years, I did learn how to bake a real biscuit, thanks to a series of experiments and personal experience. And it is this recipe that I always give to my friends and relatives, and I will also pass it on to my still little daughter.

Friends, there will be a lot of text further, so please be patient, and I promise you that your first biscuit will be lush, airy, and incredibly tasty. As you can see in the photo, the cake can be cut into three parts.

List of ingredients

• 5 eggs
• 1 cup of sugar
• 1 cup flour
• 1 pinch of salt

Additionally:

• vegetable oil for greasing the mold
• baking dish with a diameter of 28-26 cm.
• glass 250 ml.

Cooking instructions

Prepare two comfortable and deep bowls in which it will be convenient to beat with a mixer. Check that there are no drops of water in the bowl in which we will beat the whites, the bowl should not only be dry, but also fat-free. Even a fraction of a drop of fat will spoil the biscuit. Therefore, make sure in advance that the protein bowl is dry and fat-free.

Now the most exciting part of the process: we need to separate the whites from the yolks. Carefully separate the proteins from the yolks, and make sure that even a small drop of yolk does not get into the proteins. As I wrote earlier, fat from the yolk, even in small quantities, will interfere with whipping proteins. If you are not experienced in separating the yolks from the whites, it is best to do this over a separate plate. If you spoil one protein, then the total protein mass will not suffer.

Now add half the sugar to the yolks.

Beat the yolks with sugar with a mixer until the sugar is completely dissolved, and set aside.

Cold proteins are the key to successful baking

One of the most important rules for making a biscuit is that the proteins must be cold, otherwise they simply will not whip. If you did not have time to cool the eggs in advance, then put the bowl with the separated proteins in the freezer for 10-15 minutes, where they will quickly cool. Add a pinch of salt to the chilled proteins.

Beat the whites with salt with a mixer at high speed in a lush foam. At this stage, it already becomes clear whether a biscuit will turn out or not. If the squirrels are whipped into a beautiful foamy hat, then everything is fine, we can move on. Gradually add the remaining sugar to the whipped proteins, and continue to beat the proteins until the sugar is completely dissolved.

No sudden movements!

Gradually introduce into the protein part into the yolks whipped with sugar. This must be done very carefully so that the biscuit mass does not sit down, at the lowest speed of the mixer, but it is better to stir clockwise with a spoon to be sure.

We do the same with flour, which must be sifted in advance. Add the flour to the biscuit dough one tablespoon at a time, and mix gently at the lowest speed of the mixer, or with a spoon.

"French shirt"

Next, let's prepare the mold for the biscuit. We don’t need surprises, so we even grease the non-stick form with vegetable oil with a brush, or with our hands, and sprinkle with flour. Excess flour must be shaken off. By the way, I just recently found out that this way of processing the form before baking is called “French shirt”.

Pour the biscuit dough into a mold, and send it to bake in a preheated oven.

How to bake in the oven

If you are cooking for the first time, then you will probably ask me at what temperature to bake a biscuit in the oven? I answer: in the case of biscuit dough, extremes are not needed, the golden mean is 170-180 degrees. Bake - 30-40 minutes. Grid position in the middle. Do not forget that you cannot open the oven for the first 25 minutes, otherwise the biscuit will not rise.

We check the readiness of baking with a wooden toothpick or skewer. If the toothpick is dry and the biscuit is browned on top, then the pastry is ready. Do not immediately remove the form from the oven, because it may fall. Turn off the oven, open the door halfway, and leave the oven to cool.

Remove from oven, unmould and transfer to a plate. After cooling, the finished biscuit falls a little, and the surface wrinkles, but still remains lush and airy.

Well, that's all my friends, I hope I didn't confuse you too much. As you can see, there is nothing difficult to prepare. classic biscuit There is not. The main thing is to follow all the above recommendations, and you will certainly succeed.

What oven to bake biscuits in? Both electric and gas ovens are suitable for baking. In an electric baking oven, turn on the top and bottom heating without convection. Grid position in the middle. For gas oven, turn on only the lower heating, the position of the grate is also in the middle and without convection.

Which oven to put the biscuit in? For guaranteed results - perfect biscuit, the form with the dough must be placed in a preheated oven. But more than once I put the form with the dough in a cold oven, and the biscuit rose perfectly. Therefore, if you are at a crossroads to put a biscuit in a hot or cold oven, it is better to choose a hot one.

Why won't the cake rise in the oven?

Oven seal broken. This feature is typical for old Soviet ovens. Over time, the rubber seals dry out, and extraneous air enters the oven during the baking of the biscuit. If you have a modern gas or electric oven, then there is nothing to worry about.

Do not open the oven with a biscuit for the first 25 minutes. The biscuit settles in the oven if you open the oven door earlier. Set yourself an alarm, or watch through the glass as the dough rises in the form and the top browns.

Added too much flour. Flour in the dough should not be added by eye, but according to the recipe. There is a very simple proportion for a biscuit: 1 tablespoon of flour goes to 1 egg. In my recipe, this proportion is maintained: 5 tablespoons of flour are placed in a glass of 250 grams. This proportion will come in handy if you want, for example, to bake a biscuit for 7 or 9 eggs. The same proportion applies to the sugar in the recipe.

The flour was not sifted. If you are baking a biscuit for the first time, then you should not ignore this step. Be sure to sift the flour to enrich the dough with oxygen, because classic pastries prepared without soda and baking powder, so oxygen is most welcome here.

Use of domestic eggs. The yolks in homemade eggs are always higher in fat content than in store-bought eggs, so for best result, I always bake with eggs from the store.

Recipe for a classic biscuit cake

4.8 (96.52%) 23 votes

The best base for a cake is a simple 4 egg sponge cake that does not contain any baking powder, no soda, or any other additives).

I make such a biscuit very often, cutting the cakes and soaking them with cream, syrups, or adding candied fruits and nuts to the dough.

Simple biscuit recipe:

• Chicken egg - 4 pcs.
• Flour - 120 g.
• Sugar - 120 g.

How to bake

1. Set the oven to preheat to 200 C.
2. Separate the proteins from the yolks.
3. Let's start whipping the yolks: add 2/3 of sugar, beat until a fluffy white mass that will be stretchy. The grains of sugar should melt and not be felt "to the touch".

4. Beat the whites into a fluffy foam (when turning the container with whipped whites, they should be whipped so well that they do not spill out of the bowl). Only then add the remaining sugar and continue to beat until a shiny mass.

On a note! When whipping proteins for biscuit and other air test it is important not to overdo it with whipping - you should get a dense mass, but air bubbles with sufficiently dense walls that will not burst in the oven after expansion.

5. Add the sifted flour to the yolks with sugar, mix gently.
6. Add whipped proteins to the dough, mixing the dough as gently as possible, trying not to lose air.

7. Lubricate the form butter and sprinkle with flour.
8. Put the dough into a mold and send it to the oven.
9. During baking, do not open the oven, in order to avoid falling off the biscuit. After 20 minutes, check the readiness with a wooden stick (by piercing in the center of the biscuit), if it is dry - a simple biscuit is ready!

Do not remove the finished biscuit from the oven immediately, let it stand for 10 minutes in the switched off (but still hot) oven to avoid falling off.

Turn the cake over onto a wire rack so that it releases moisture evenly as it cools. Little secret: it is better to turn the biscuit upside down, in this case both the top and the bottom of the biscuit will become even.

A well-cooled sponge cake should be infused for 8-12 hours before being used as cake layers.

Based on biscuit dough, you can make a delicious Turtle cake. Try this simple recipe, practice making a biscuit.

Answers to frequently asked questions

Dear readers and guests of my blog!
Thank you so much for your feedback and the questions you send me in response to recipes.
I will try to answer the most frequently asked ones:

How to beat egg yolks with sugar white cream? What if the grains are still felt?

To speed up whipping, you can place the container with the yolk mass in a bowl of warm water.
And the sugar will melt faster, and the whipping will also go at a completely different speed.

- What to do if it is not possible to correctly introduce proteins into the dough? Airiness is lost if you mix and achieve uniformity of the dough.

Do not worry about the loss of airiness of the dough after adding proteins. In any case, she will be lost, the most important thing is that she is not completely lost.

- Help with advice! Biscuit in the form of "fits" unevenly: in the middle it rises in a slide, but does not rise along the edges. I read on the Internet that you do not need to lubricate the form, then the cake will rise evenly. Is it so?

I recommend greasing and flouring the form: in this case, the cake rises in a slide, but when you take it out of the oven, the biscuit settles a little and you need to turn it upside down on the wire rack - you get a flat surface.

But if you do not grease the side walls of the form, the biscuit will also rise in a hill, and after cooling, the middle will fall a little and the biscuit will become even. You can only remove it from the mold after carefully cutting with a knife in a circle.

I hope the recipe simple biscuit for the cake will help you out many times both before the holidays and in everyday life!

Another version of a quick biscuit from the master in the Tasty Stories TV program.

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