Soft, fragrant, delicious cake layers are half the success in preparing this favorite dessert by many. Cakes can be made from any dough, but biscuit or shortbread cakes are very popular.
The classic cake consists of several cakes, coated with cream and poured with icing or the same cream. Traditionally, all the cakes for one cake are made from the same dough. It can be biscuit, waffles, puff, shortbread, honey, protein dough. You can buy cakes in the store, but homemade, self-prepared layers of dough are much tastier. Biscuit dough is one of the simplest and most delicious, you don't need to be an experienced pastry chef to make it, just follow the recipe carefully, although many housewives consider it too capricious and prefer to bake shortbread cakes, they always work out well, although they are more fatty.
How to make biscuit cake layers?
The basis of any biscuit is beaten eggs with sugar. For one standard size cake, you need five eggs and a glass of sugar. It is advisable to take fresh, homemade chicken eggs, so the biscuit will turn out to be more lush and aromatic. You definitely need a mixer of good power - it is very difficult to beat eggs to the desired consistency with a whisk and other devices.
Prepare a glass of granulated sugar. Refrigerate eggs if stored at room temperature. Break them into a convenient bowl and start whisking with a mixer, at a low speed first. Increase the speed gradually until the yellowish mass becomes uniform and white. When the beaten eggs begin to increase in volume, add a little sugar while continuing to beat. Vanillin or vanilla sugar can be added if desired.
This whole procedure can take up to 20 to 40 minutes, the longer you beat, the more voluminous the mass turns out.
Take a glass of flour and gently pour into a bowl, stirring gently with a spoon to stir the mixture. If you stir the mass with a spoon, then you need to do it quickly until the lumps disappear. You can use a mixer, but when baking, in this case, a sugar crust will appear on the surface of the biscuit.
Pour the mixture into a baking dish and place it in an oven preheated to 180 ° C. It is advisable not to look into the oven for the first fifteen minutes, so that the rising cake does not "fall". After half an hour, you can check the dough with a toothpick - when removed from the biscuit, it should remain dry. Cut the finished cake gently into three or four layers, depending on its thickness.
Shortbread cake layers
Sand cakes are prepared even easier and faster. They will need 300 grams of butter - do not take margarine, it will not taste different, but this is a very harmful product. Cut the softened butter into small pieces, mix with three glasses of flour and a glass of sugar, add two eggs and knead the dough - it should be slightly oily, but smooth and crumbly.
You can add vanillin and soda quenched with lemon juice to the dough.
Shortcrust pastry, unlike biscuit, is baked with thin cakes, which are pierced with a toothpick in several places. Since the dough contains a lot of oil, the baking sheet does not need to be greased. The baking temperature is about 200 ° C.
