What to do if you want something nice?That's right, bake a cake! The dessert should not only be tasty and sweet, but also light, so as not to cause a feeling of heaviness and unpleasant sensations after the feast. Naturally, you also want the recipe to be simple. There are a lot of delicious sponge cakes that you can bake for a holiday or any other day - this is quite appropriate. And we will present to your attention a variety of recipes for this wonderful dessert.

Recipe biscuit cake with orange slices

If your soul wants something unusual and interesting, then you can make a simple and quick, but delicious sponge cake with orange slices. The recipe includes:

• 7 eggs;
• 350 g of sugar;
• 200 gr of flour;
• 1 tbsp. a spoon of starch;
• pinch of vanillin;
• 1 orange;
• 1 can of canned cherries without pits;
• 2 cups of sour cream;
• fruits and nuts - for decoration;

Grind seven yolks and 150 g.sugar until the mass doubles, beat the remaining whites into a stiff foam, add 50 g of sugar as the foam forms. Mix three quarters of the whites and the entire yolk mass. Without stopping stirring, pour in the sifted flour, starch and vanilla on the tip of a knife. Then add the remaining whites and mix until smooth. Put three quarters of the dough in the prepared form, put the orange slices on top, without pressing them down, and cover them with the remaining dough. Bake the cake for forty to sixty minutes in an oven preheated to 180 C. Do not open it during the first twenty minutes, otherwise the cake will settle. Leave the finished sponge cake directly in the form, then cut it into two equal parts and wait until it cools completely. Next, put cherries on the cake, cover with a layer of cream made from sour cream and sugar (about 100-150 g of sugar is enough for 2 cups of sour cream). Put the second part of the sponge cake and cover the entire surface of the cake with sour cream and decorate it with kiwi slices and cherry pieces. Any fruits and nuts can be used as decoration. Agree, a wonderful and exquisite cake, which is quite easy to make at home!

Cake Turtle

If you take the previous dough recipe and bakeit in the form of small flat cakes, then you can make everyone's favorite sponge cake with butter cream "Turtle". Just take the dough you got, divide it into small balls and roll each of them into a circle with a diameter of about twenty centimeters. This is a quick recipe, because in twenty minutes you can simultaneously put several baking sheets, which is very convenient at home. For the cream, you need to beat 400 grams of sour cream, 100 grams of butter and one and a half cups of sugar. Each flat cake needs to be dipped in this cream and laid out in the form of a mound with the outline of a turtle. You can also make any other shape from the dough, but then you will get something different. Pour chocolate glaze on top of the cake and cool. Sponge cake with curd cream and meringue The delicate and light taste of this cake will not leave indifferent even those who do not really like sweets. You simply won't be able to resist the meringue and curd cream that melt on your tongue - you won't be able to do it! And most importantly - you can bake this cake at home using only good and natural ingredients. The recipe includes:

• 3 eggs;
• 1 cup of flour;
• 125-150 g of butter;
• 250-300 g of cottage cheese;
• a teaspoonful of soda;
• 1 tbsp. a spoonful of vinegar;
• one and a half glasses of sugar;

To bake the cakes, you will first need toPrepare a cake pan. To do this, grease it with vegetable oil and sprinkle with breadcrumbs. Take the butter out of the refrigerator - it should be at room temperature (you can replace it with margarine). First, you will need to prepare the dough: to do this, take a whole egg and two yolks, which, together with two-thirds of a glass of sugar, beat with a mixer. The soda must be quenched with vinegar and added to the mixture. Break the margarine into small portions and gradually mix it with all of the above. Pour in the flour and mix again. The resulting dough should resemble thick sour cream in consistency. Place it in the pan, smoothing the surface, and bake in the oven at 170-200 C for fifteen minutes. In parallel, prepare the filling. To do this, mix half of the sugar with the cottage cheese, and beat the remaining half with a mixer with cooled egg whites into a stiff foam (you can take less sugar if you want to make a soft meringue and more if you want a hard one). Take the sponge cake pan out of the oven and immediately cover it with cottage cheese, on top of which lay the foam of whipped egg whites. Put the almost finished cake in the oven for another 10 minutes until the meringue gets a creamy shade, and keep it in the turned off oven for the same amount of time - so that it does not settle. It is better to leave the sponge cake to cool directly in the pan.

Sponge cake in Italian

Italians are famous not only for pasta and pizza,but also the most exquisite desserts. Tiramisu, panna cotta - these words alone can cause increased salivation. Now we want to offer you another recipe for Italian sponge cake. Its secret is special attention to each ingredient and the presence of special subtle nuances. To prepare this sponge cake, you will need:

• half a liter of milk;
• 4 eggs;
• 170 g of sifted flour;
• half a lemon;
• 85 g of sugar;
• 2 tbsp. tablespoons oil;
• 1 tbsp. a spoonful of brandy or rum;
• 330 g of biscuit or 210 g of cookies "Lady fingers";
• 3 tbsp. spoons of jam from apricots;
• 90 g of cherry brandy or cherry liqueur;
• 90 g of liqueur "Strega";
• whipped cream;
• fried nuts;

First you need to prepareIngredients. Separate the yolks from the whites - you will only need the former. Take the butter out of the refrigerator so that it is at room temperature. Sift the flour and rub in half a lemon. Heat the milk together in a small saucepan, but do not forget to remove it from the heat when small bubbles appear. Gradually add sugar, whisk the egg yolks thoroughly until the mixture becomes light yellow. Pour in the flour. Use a fine-grained colander to pour in the milk. Then pour the resulting mixture into a large saucepan. Bring it to a boil over medium heat, stirring constantly. Add rum or brandy, first removing the saucepan from the heat. Beat the butter and combine with the mixture. Stirring constantly to prevent lumps, cool to room temperature. Take the cookies and dip one side into the Strega liqueur and the other into the in cherry liqueur. Put a thin layer of the cream you just made in a baking dish. Then another layer of cookies, a layer of cream and a layer of cookies. Heat the apricot jam with two tablespoons of boiled water in a small saucepan. Pour the hot mixture over the cookies. Then, in the same order, put layers of cream and cookies until you run out of ingredients. Cover the cake with foil and let it cool for several hours. Don't forget to decorate the cake with nuts and whipped cream. By the way, you can make your own homemade whipped cream instead of using store-bought: beat a fairly fatty product with a mixer. This will take a maximum of five minutes, and the taste will improve greatly!

The easiest biscuit cake recipe

Don't want to bother with baking, oven andmaking cakes? Then we offer you the easiest and fastest cake recipe that you can make at home! For this you will need:

• packing of sponge cakes in quantity of 3 pieces;
• 400 g of sour cream;
• 6 tbsp. spoons of sugar;
• 1 banana;
• 3 kiwi fruit;
• half a can of canned pineapple;
• 2 tbsp. a spoonful of milk;
• 100 g of chocolate;

Take a ready-made biscuit, preferably chocolate— They taste quite good, you don’t need to bake anything, and with good soaking you can make a divine cake. Crumble the middle layer of the sponge cake into powder and mix with sour cream and sugar, while the resulting mixture should not be too liquid and spread (it is better to take a fatter sour cream). Soak the bottom of the sponge cake with pineapple juice (you can also grease it with a small amount of jam, but this is completely optional). Put on it a banana, cut into circles, as well as pieces of canned pineapple. Put on top about two thirds of the previously prepared filling mixture. Then put on it kiwi, cut into thin circles. Soak the top cake with pineapple juice and cover the cake with it. Put on top the rest of the kiwi and banana, covered with the filling mixture in an even layer. Put the cake in the refrigerator for about twenty to thirty minutes. At the same time, take a saucepan with thin walls and crumble the chocolate into it. Stir continuously, melt it and add milk. The resulting mass should be slightly more liquid than the consistency of condensed milk. Cool slightly. Next, cover the cake with glaze of liquid chocolate and put it in the refrigerator for a few more hours (and if you have patience, then it is better to leave it overnight, but this is not critical). The light and delicious cake is ready!

Helpful Tips

As you already understood, there are many waysmaking sponge cakes at home. Why is it that sometimes the dessert turns out really delicious, and in other cases it is better to take it to the trash? As usual, the secret is in the little things, for example, how to bake the cakes or what products to take. We will reveal these little secrets to you and tell you how to make the most delicious sponge cake in the world.

If you want to bake a more crumbly and fluffy sponge cake, you can replace some of the flour with starch - this will significantly affect the structure of the dough. It is also better to sift the flour before baking the cakes.

Do not forget that the quality of the biscuit depends on thequality products. What to do? Take only the freshest and best products. In particular, the taste of the cake is very strongly affected by what eggs and flour you will make a biscuit. Therefore, use only fresh eggs and high-grade flour if you want to bake a first-class biscuit.

How to cook in a variety of ways and with taste? Adding in the dough additional ingredients: vanillin, grated orange or lemon zest, crushed nuts, cocoa and other delicious things. It is enough to mix them with flour, and your biscuit will play with wonderful notes.

The dough needs to be baked immediately after mixing - this is the only way you can make it truly biscuit-like, and not something else.

Do not forget to preheat the oven before cooking. Biscuit should be put very carefully. And be sure to try not to open the oven for at least the first twenty minutes.

So, by varying the ratio of components, youyou will be able to create your own sponge cake recipe, which may be passed down from generation to generation and delight your family. Although even if you learn how to cook a sponge cake brilliantly in at least one of the variations, this will already be a guarantee that your table will not be left without a delicious dessert, because you can put more than a hundred different fillings in such a cake, and each time you will get a new recipe. Good luck in the culinary field! We recommend reading:

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