Confectioner Alexander Seleznev recipes for biscuit cakes. The perfect biscuit: a master class from Oleg Ilyin

Maestro Alexander Seleznev is sure that the main mistake in cooking biscuit dough unfinished eggs. Bake classic biscuit It's easy, but there are some subtleties. And their mistakes, of which the most common badly 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 lead to the fact that the biscuit in the oven rises beautifully, but once it is removed from there, all beauty will immediately fall off. Properly beaten eggs should have the consistency of good shaving foam.

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

1. Carefully, for 10 minutes, beat with a mixer eggs with sugar, preheated in a water bath.
2. 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.
3. 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.
4. 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. 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.

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.

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.

To do 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.

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, it all turns out not so high-calorie, but not so tasty, and the dough is only suitable for a roll.

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. 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 your biscuit roll ready.

And other, and other

To get a Geneva almond biscuit, melted are added to the dough butter and almonds. To prepare a bush biscuit, we beat the whites with sugar separately, the yolks with sugar separately, mix everything and at the end add flour and a little cornstarch and as a result we get cookies Lady fingers or Savoy sticks.

In a word, biscuit dough. depending on the ratio of eggs, sugar, flour and the presence of certain additives, it 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 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!

Alexander Seleznev's home confectionery:

Alexander Seleznev tells what real French clafoutis is and offers an author's recipe for clafoutis with strawberries. See below.

Maestro Alexander Seleznev talks about why he does not cook croissants at home, and also gives advice to those who still want a Parisian breakfast. See below.

The kitchen is half littered with apples, so you can't get through, the smell is fantastic, mom, maneuvering among the apple mountains, spins around the stove, bakes charlotte. See below.

Biscuit, bis cuit - in French it means twice baked, and why, now it’s not very clear, 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, but only dried ones, and then they called them ship biscuits or sea biscuits. Here they are, probably, really baked twice, that is, 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.

Cake "Log" is very tasty and will appeal to all the sweet tooth. It prepares very quickly. The biscuit is baked in just five minutes! It turns out tender, juicy, fragrant, tasty and very beautiful. Cooking time 45 minutes. Belongs to the biscuit type.

For the biscuit take:

1. 4 eggs;
2. 100 grams of sugar;
3. 100 grams of flour;
4. a pinch of salt;
5. Four tablespoons sugar syrup(for impregnation).

For sugar syrup, take:

1. 100 grams of sugar;
2. 100 grams of water;
3. A couple of spoons of rum, liqueur or cognac.

For chocolate cream would need:

1. Half a liter of heavy cream;
2. Half a kilo of chocolate.

For the filling, take:

1. A little powdered sugar;
2. 250 grams of sour cream;
3. 50 grams of dried apricots, raisins and any nuts.

We will decorate the log cake with anise, cinnamon sticks, candied fruits.

Cooking process:

1. Beat white warm eggs with sugar and a pinch of salt. To check readiness egg mass look at the volume. If the mass has increased five times, then it is already ready for further action;
2. Sift flour into egg mixture. Stir with a wooden spoon from the bottom up to break up any lumps, but at the same time not knock down the splendor of the eggs;
3. Put a silicone mat into the mold and spread the dough over its surface in an even layer;
4. Place the mold in the preheated oven. Bake four to five minutes at 210 degrees;
5. Remove the finished biscuit from the oven and cool.

Preparation of chocolate cream:

1. Melt the chocolate in a cup in the microwave;
2. Then add cream to the chocolate mass;
3. Cream is best added in portions, whipping the cream well.

Preparing sugar syrup:

1. Pour sugar with water and boil on the stove;
2. After boiling a little, add an alcoholic drink to it.

Cake shaping:

1. Turn the biscuit over and soak it thoroughly with sugar syrup;
2. Beat sour cream with powdered sugar, and spread the resulting cream in an even layer over the entire surface of the biscuit;
3. Sprinkle diced dried apricots, raisins and crushed nuts on top of the cream;
4. Then, using the mat, roll the biscuit with the filling into a roll;
5. Put rolled roll in the refrigerator for at least an hour. So that it is well saturated, it is better to let it stand for five to six hours;
6. After a while, spread the chocolate cream over the entire surface of the roll;
7. Cut a couple of pieces from the roll and place them on the side and on top of it. Thus, you will form a real cut log;
8. Transfer the log to a pretty plate;
9. Decorate the cake with cinnamon sticks, anise stars, candied fruits.

Let the cake stand for a while, and then cut it into portions. Brew tasty tea and invite your friends over for tea.

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?

Authentic technology is used to prepare a Black Forest cake with cherries, cream, and a chocolate biscuit as a base.

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 biscuit 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.

Baking is a whole science. When baking cakes or pies, it is very important to follow the recipe, otherwise the dough may not rise, and the cream may not thicken. But besides following the recipes exactly, Alexander Seleznev recommends using a few tricks. They will help improve the quality of holiday cakes and make your buns unforgettable. Also, tips from a well-known master will simplify the life of novice confectioners and help facilitate the process of preparing sweet products:

So that the finished biscuit does not fall off, it should not be laid out of the mold within 20-30 minutes after cooking - just remove the dish from the oven and let it cool.

Always keep shortcrust pastry in the refrigerator for an hour before rolling out.

Cookies and pies from shortcrust pastry before baking it is better to grease egg white or milk.

To sand cake with berries or fruits did not become wet, the dough should be smeared with jam or jam before baking, sprinkled with starch and only then lay out fresh fruits.

Puff pastry always shrinks during baking, so try to roll out larger layers.

For tiramisu, biscuit sticks should be dipped in syrup only halfway for 5 seconds, and laid out in a mold with the wetted edge up.

Chocolate should be melted in a water bath. To do this, you need to boil water, put a bowl with broken tiles or coins on it and melt the sweetness, constantly stirring it with a wooden or plastic spoon. And remember: chocolate should not be heated above 50 ° C. It can also be done in the microwave or steamer.

To prepare homemade condensed milk, mix a glass of milk with a glass of sugar, add 1 tbsp. l. starch and cook over low heat, stirring, until thickened.

Custard can not be stored for more than a day. Oil, on the contrary, lasts up to 5 days.

To prevent the dough from sticking to the form, it is better to cover the baking sheet with parchment. The oil can burn and release not-too-pleasant aromas that will soak into your baked goods. Parchment does not smell, the dough does not burn on it, ready-made cakes perfectly depart, and the forms with baking sheets after cooking remain almost clean.

So that pastries with berries and fruits (pies, charlotte) are not too wet, the fruits can be rolled in starch or in a crumb mass - they will take on excess moisture. Sprinkle apple slices lemon juice- thanks to the acid, the filling will not darken.

The correct biscuit dough should be fluffy, airy and porous. It rises not due to yeast or soda slaked in vinegar, but thanks to beaten eggs or proteins, which are natural baking powder. In addition to them, biscuit dough also includes flour and sugar. For creating air biscuit the main thing is to observe the proportions of the products and withstand the kneading technology.

Unlike the biscuit shortbread dough butter is put - it is it that makes the dense cake crumbly and tender. Pies, cakes, pastries, cookies are prepared from it. Sometimes flour is replaced with starch, ground nuts, mayonnaise, sour cream, cocoa and other ingredients are added.

Puff pastry is the hardest. It is made from flour, salt, water, butter (or margarine) and must be at least 140 layers apart when baked. This is achieved by a special kneading method: butter is “rolled” in layers into a base of flour and water, rolled out, folded, frozen so that the layers do not stick together, and the operation is repeated 4-5 times.

Cupcake dough differs from all others in that it contains a lot of muffin - fats, sugar and eggs. In addition, the products do not get stale for a long time, and you can add anything to them - raisins, nuts, prunes, candied fruits, cocoa, chocolate.