Wet or “wet” biscuit from the classic counterpart is different in that it turns out to be very juicy, tender and suitable for consumption without any additives.
Such pastries can be prepared immediately wet, or after soaking in syrup or holding over steam. The biscuit is perfect as cake layers. It remains only to choose any cream to taste, grease each cake and collect the cake. Instead of a cream for a layer of such a biscuit, a simple jam or jam is also suitable. Whatever your wet biscuit is, it will be a small homemade masterpiece.
Wet biscuit - general principles of preparation
For this type of biscuit, it is better to beat the whites separately from the yolks. Or you can whisk the whites with sugar to a cool foam, and then add the yolks one at a time. All this mass should increase in volume at least twice.
To make the biscuit wet, add kefir, water, vegetable oil, butter, milk, condensed milk, liquid sour cream or fat cream to the eggs or layer. All these components should be added to the dough gradually, in small portions, so as not to disrupt the airiness of the protein.
Wet biscuit can rise poorly, so be sure to add slaked soda, baking powder or baking powder to the dough. It is better to use flour of the highest grades and it is surely sifted through a sieve.
Despite the fact that the "wet" sponge cake is juicy in itself, after smearing the cake with cream and assembling the cake, it needs to be removed in the cold to soak for at least an hour.
Wet sponge cake with cream and cream
Ingredients:
• one and a half glasses of granulated sugar;
• 50 g of powdered sugar;
• 7 ml freshly squeezed lemon juice;
• 50 g of high grade wheat flour;
• 40 g of potato starch;
• four raw chicken eggs;
• 300 g cream of 33% fat content;
• 200 g sour cream;
• a bag of vanillin.
Cooking Method:
1. We wash the chicken eggs in cold water, pour the proteins and yolks into different bowls. Add the powdered sugar and lemon juice to the proteins. Beat the whisk with a whisk of a blender, first at low speeds, then at high. After whipping, the proteins will be larger than originally.
2. In another container, sift the flour together with sugar (half a cup) and starch.
3. Gently mix the dry ingredients with whipped proteins with a silicone spatula.
4. Put the cooking paper on the baking sheet and send the dough there.
5. Immediately put in a preheated oven for half an hour, the heating temperature should be 180-200 ° C
6. Take the third bowl and pour sour cream, cream. Pour a glass of sugar and a bag of vanillin. Mix and set aside for now.
7. By this time, the biscuit is already baked. We take it out of the oven and let it cool slightly. Then cut it into small squares.
8. When the sugar in the cream-cream mixture is completely dissolved, you need to beat this mixture a little. First, at a low speed of rotation of the corolla, then at high.
9. So, we smear the squares of biscuit with sour cream and cream and cover with another layer of biscuit. So layered all the biscuit squares. We remove the cake in the cold.
Wet sponge cake with honey syrup
Ingredients:
• four raw chicken eggs;
• 120 g of granulated sugar;
• 250 g of high fat cream;
• 120 ml of flower honey;
• 10 g baking powder biscuit;
• 200 g of high grade wheat flour;
• 250 g of boiled condensed milk;
• drop of cognac;
• 15 ml of vegetable oil.
Cooking Method:
1. Sugar mix with eggs, beat a little. It should get a thick bulk foam.
2. We warm flower honey a little in a water bath to a warm liquid state.
3. Without stopping to beat eggs with sugar, add honey at low speed.
4. The baking powder is mixed with flour and sieved.
5. Slowly, in small portions, add the dry ingredients to the eggs brewed with honey. Mix with a spatula from the bottom up.
6. For baking, you can use a round detachable form, which is necessarily lubricated with vegetable oil.
7. Put the dough in the mold and level it with a spatula.
8. Put in the oven for a little less than an hour at a temperature of 180 ° C.
9. We take out the finished biscuit and leave it for several hours for natural cooling.
10. 10 ml of honey are mixed with 100 ml of warm water, bring to a boil and cool a little. Then add a drop of brandy and mix. This is a mixture for soaking biscuit.
11. Whip the cream with a blender until a stable foam and, at low whisk rotation, gradually add the boiled condensed milk. Continue to beat until smooth. The resulting cream for layering.
12. Then, gently cut a large biscuit into 2-3 cakes and coat with syrup.
13. After, we coat the biscuit layers with a cream. We connect.
14. Leave to cool for a while in the refrigerator.
Wet biscuit with vegetable oil
Ingredients:
• six raw chicken eggs;
• bag of vanillin;
• a glass of premium wheat flour;
• 90 ml of boiled warm milk (or water);
• half a glass of granulated sugar or powder;
• 60 ml of sunflower oil;
• one bag of baking powder for biscuits;
• 5 g of salt.
Cooking Method:
1. Wash the eggs in cool water and chop. Separate the whites from the yolks.
2. Mix the proteins with salt and sugar (regular and vanilla) and beat until a strong foam.
3. We mix egg yolks with sunflower oil and warm milk. Beat a little. Add the sifted flour with baking powder. If you have inferior flour, replace one-third with potato starch. Beat until smooth.
4. Now mix the protein and yolk mass into one.
5. We line the baking dish (preferably round) with cooking paper and spread the dough.
6. Immediately clean in a hot oven for 40 minutes (180 ° C).
7. We take out the finished biscuit first from the oven, then from the mold.
8. Let it cool. This biscuit does not need a layer. Due to the presence of vegetable oil and milk in the dough, the cake turned out to be slightly wet.
Wet sponge cake with chocolate and condensed milk
Ingredients:
• five chicken eggs;
• a glass of high grade wheat flour;
• 15 g of cocoa;
• a glass of granulated sugar;
• 90 g of condensed milk;
• a pinch of salt;
• half a glass of warm water;
• 30 ml of sunflower oil.
Cooking Method:
1. Wash the eggs, divide into proteins and yolks.
2. Add salt and sugar to the proteins. Beat until thick, firm foam.
3. Whisking at low speed, gradually add the yolks.
4. Now we introduce flour and cocoa into the dough. It is better to sift them through a sieve.
5. The dough is good, but mix quickly.
6. Prepare a biscuit mold. Lubricate it with sunflower oil and spread the dough.
7. Put in a hot oven for 40 minutes (180 ° C).
8. After baking, the biscuit needs to stand for several hours before impregnation. It is necessary, otherwise it will have an unpleasant taste of chewed bread.
9. The condensed milk is mixed with water and after the time of natural cooling of the cake has passed, soak it. You can cut the cake into two cakes, and soak it inside or simply pour it on top.
Wet microwave biscuit with strawberries
Ingredients:
• 50 g of dark chocolate;
• 100 g quickly frozen strawberries;
• 150 g sour cream;
• 140 g of sugar;
• one egg;
• 100 ml of milk of 3.2% fat content;
• bag of baking powder;
• 3 tbsp. l sunflower oil;
• 15 g of cocoa;
• 50 g of wheat flour;
• 20 g of potato starch;
• 20 g butter.
Cooking Method:
1. Put strawberries on a sieve so that it thaws and excess water thins. You can take not frozen berries, but berries from jam. The main thing is that there are no green leaves.
2. Baking powder, potato starch, cocoa and flour are mixed and sieved.
3. In a separate bowl, beat eggs with sugar (5 tbsp.) A little, add sunflower oil, milk and dry foods.
4. Mix thoroughly so that the dough is homogeneous, without lumps.
5. Now we transfer the dough into a refractory glass bowl with thick walls and a bottom. Pre-lubricate the mold with soft butter.
6. Put in the microwave, turn on the power to maximum, and set the time 3-5 minutes.
7. We take out the finished biscuit, pull it out of the mold and let it cool.
8. In the meantime, we deal with the remaining products. Mix sour cream with sugar and beat. Add the berries and beat again for several minutes.
9. Cut the cooled biscuit into two parts and grease with sour cream and cherry cream.
10. We grind dark chocolate on a grater and sprinkle a biscuit on top.
Wet mint sponge cake
Ingredients:
• 10 g of dry mint;
• 150 g of wheat flour;
• four chicken eggs;
• 150 g granulated sugar
• 50 ml of cow's milk;
• 30 g butter;
• a bag of vanilla sugar;
• bag of baking powder for biscuits;
• a pinch of salt.
Cooking Method:
1. In boiled and chilled milk, add soft butter and heat until the oil is dissolved, but not until the milk is boiled.
2. We divide eggs into yolks and squirrels.
3. Sugar is mixed with proteins, add salt and beat until foam, the volume is three times more than the original.
4. Enter the yolks into the proteins.
5. Now add the flour, vanilla sugar, mint and baking powder. Mix the dough.
6. The time has come for milk, slowly pour it into the dough and mix right there.
7. Cover the form with cooking paper and spread the dough.
8. Bake in the oven until cooked.
Wet Sponge Cake - Tips and Tricks
• Leave the finished biscuit for a quarter of an hour in the oven off, then immediately you can remove it from the form.
• Readiness can be checked by pressing on the biscuit with your finger. If it returns to its original form, then baking is ready.
• To prevent the pastries from being blown away after cooking, you can add a small amount of starch to the dough.
• To cut the biscuit into equal cakes in width, you can use dental floss.
