Cake crusts in the oven. Recipe for delicious cake layers in the oven. Simple recipes: cake layers. How to make honey cake layers

And now the most interesting and important thing. I'll tell you how I make cakes, decorate and assemble them. If you read everything carefully and practice a couple of times, you can make amazing cakes at home.

Test preparation

Unless otherwise specified in the recipe, we always use ingredients at the same (room) temperature. This means that when preparing to make a cake, remove eggs, butter, milk and other cold ingredients from the refrigerator an hour before. The fact is that, on the one hand, the ingredients mix better when they have the same temperature (now we are talking about the dough), on the other hand, the finished dough will be at room temperature and will quickly begin to bake in the oven.

Next comes the porosity of the dough. To make the cake airy, we need air bubbles. For this we use, read about them and never repeat the mistakes of many. Sometimes you can do without them, but only if the recipe offers something of its own. In the recipe above we took a lot of eggs, which beat perfectly into a foam with sugar. Proteins hold the structure (those bubbles) and the dough does without additional help.

It is clear that bubbles are formed when gas is released during the reaction of alkali and acid (remember chemistry lessons at school). To make it clear how this works, you can take a spoonful of baking soda and add a couple of drops of vinegar. The mixture will begin to actively foam. These are the bubbles that form in our dough. If baking powder is added to the dough, then it is self-sufficient (it contains both acid and alkali), and it will begin to work when the temperature rises, that is, in the oven. This dough is tolerant of waiting, for example, if you bake four cakes one after another. Another option is when vinegar, sour milk products, etc. are added to the dough. Then soda is used, which combines with the acid and bubbles appear. This is how it is done. It is better to bake these cakes as soon as possible, and do not leave the dough for a long time.

Working with Forms

There are so many housewives, so many opinions about which forms are better. It’s not for nothing that I have a post on my blog about... For myself, I made a choice - these are, definitely, solid aluminum forms and, for rare tasks, detachable ones. They are convenient because they perfectly hold their shape (unlike silicone ones, which have the properties of “walking”), are durable, easy to clean and behave predictably. The only restriction is that you cannot work with a knife. But these are trifles, I never cut cakes inside the molds.

To my taste, the cake looks more beautiful when it has the same height and diameter, that is, square when viewed from the side. I don’t like large low cakes at all, 24 cm or more. Some people think that they make MORE cake, but more often you make the same amount of dough as I do, only my cakes look more interesting. And confectionery trends say that flat cakes are becoming a thing of the past, while compact cakes, on the contrary, are gaining popularity. In addition, the cakes turn out thicker, and there are more cakes from one batch of dough. There must be at least three layers in the cake. Aesthetically pleasing, beautiful, and tasty.

French shirt

I won’t say where this name came from, but this is the best way to prepare a mold for the future cake. The principle is very simple. The walls are greased with cold butter (this will make the layer thinner), and the top is dusted with flour. Pour out excess flour. We have a mold in our hands, with a thin layer of flour on the walls. I went ahead and used parchment circles that I placed at the bottom of the pan. So there are no problems at all with removing the cakes, and there is no need to wash the mold. Usually it looks like this: I make a French shirt, pour in a portion of the dough and bake the crust. I take it out of the mold, cool it a little, make a shirt again and bake the next cake again. There is no need to wash anything. I even use the parchment from the first cake layer - I remove it and put it on the bottom of the pan.

This is what the “dusty” form looks like.

Look how easily the cake comes out. I take it out of the oven, and after a minute it shrinks a little, coming away from the walls perfectly. Pay attention to the dark stripe, this is the cake that has moved away from the mold.

Test dosage

I highly recommend having a scale in your arsenal. They save a lot of time and effort. They also allow you to dose the dough very precisely. Use the scale to find out the weight of your cup in which you will beat the dough. Let's say it's 188 grams. Then we measure the weight of the bowl with the finished dough. We get 1088 grams. This means the dough weighs 900 grams and is well divided into three layers of 300 grams of dough each. Place the baking pan on the scale, reset it to zero and pour in 300 grams of dough. Bake, repeat. In this case, the cakes will be the same thickness, and this will help during assembly.

Oven

Let's agree that everyone's ovens are different (gas, electric, combi ovens), and the sensors are also different. Different ovens heat differently and the temperature can be inaccurate. You need to understand what kind of oven you have. Perhaps the cakes are baked in it not for 20 minutes, as indicated in the recipe, but for 35. So remember that the time will always be longer. Or the top of the cake quickly burns, most likely the oven is not 180 degrees, but all 190. You need to get used to any oven, remember the adjustments and enjoy cooking.

In recipes, I always use the “Top-Bottom” oven mode, and place the pan on the middle shelf in the oven. If you have a gas oven that produces heat from below, or convection does not turn off, adjust the settings. And it is best to experiment on one type of test. Just make three cake layers using different combinations (temperature higher, lower, shelf lower or higher). We ALWAYS preheat the oven to the temperature specified in the recipe; there is no need to put the dough in a still cold oven.

Most people associate cake with a holiday, which is why it is indispensable at birthdays, weddings, anniversaries and other events. The stores have a huge selection of cakes and pastries, but they cannot compare with home-baked goods.

The basis of each cake is the cake layers; the appearance and taste of the confectionery product depend on them. There are many recipes for making cakes. We will share basic recipes from which you can make a variety of cakes and desserts.

The simplest cakes

• Wheat flour - 300 g;
• Egg - 1 pc.;
• Vinegar - 1 spoon;
• Condensed milk - 150 g;
• Soda - on the tip of the knife.

Cooking method:

1. Pour condensed milk into the prepared bowl, add the egg, mix thoroughly.
2. Add soda slaked with vinegar to the ingredients.
3. Add wheat flour little by little. Knead the dough until it has a pie-like consistency.
4. Divide the dough into 8 equal parts.
5. Roll each of them into a thin layer.
6. The recipe for these cakes is baked in a frying pan, so the size of each cake should not exceed the diameter of the pan.
7. Heat the frying pan. Place the first cake layer.
8. Fry on both sides until golden brown.
9. In 15 minutes you will fry as many as 8 cake layers, which is enough for a cake.

Now we will share with you a very interesting recipe for sponge cakes, do not be alarmed that it will require a little more effort.

Sponge cakes

You can make many sweets from sponge cakes. The cakes for this recipe turn out almost like store-bought ones, only you use all the ingredients of the highest quality.

To prepare you need:

• Sugar - 1 glass;
• Wheat flour - 200 g;
• Eggs - 5 pcs;
• Vanillin - 10 g;
• Baking powder for the dough.

Cooking method:

1. Break the eggs into a bowl and add baking powder.
2. Beat well, the fluffiness of the cake depends on this.
3. After this, add vanillin and flour. Add everything carefully so that the dough does not settle.
4. Mix the dough well until bubbles begin to appear.
5. Grease the baking dish with oil and carefully pour the dough.
6. Place in the oven for 15 minutes.
7. After turning off the oven, do not open the door immediately so that the dough does not sag.
8. Wait for the biscuit to cool and only then remove it from the mold. Now the cake layers are ready.

Coffee cakes

Many people love coffee cakes, and to learn how to make them, we offer a recipe for chocolate cakes.

To prepare you need:

• Eggs - 10 pcs;
• Cocoa - 120 g;
• Sugar - 120 g;
• Premium flour - 150 g;
• Baking powder - 10 g.

Cooking method:

1. The first thing you need to start with is to separate the whites from the yolks.
2. Beat the whites with a mixer and add 50 g of granulated sugar little by little.
3. Beat the yolks separately and also add sugar.
4. Gradually pour the whites into the yolks.
5. Separately combine: sifted flour and loosen.
6. Add a mixture of eggs and sugar to the flour. Mix everything well.
7. Grease the mold with vegetable oil and carefully place the resulting mixture.
8. Place in the oven for 50-60 minutes.
9. You can use a wooden skewer to check the readiness of the cake.
10. Remove from the oven, remove from the pan while hot and place on a dry cloth.

Cakes with honey

An excellent option for homemade honey cake.

To prepare you need:

• Wheat flour - 200 g;
• Chicken eggs - 3 pcs;
• Honey - 3 tbsp. spoons;
• Baking powder for the dough;
• Sugar - 1 glass.

Cooking method:

1. In a separate bowl, combine: eggs, baking powder, sugar.
2. Mix everything well so that there are no lumps.
3. Add sifted flour, remembering to stir.
4. The consistency of the dough should be similar to that for pancakes.
5. Grease a baking sheet with vegetable oil and carefully pour out the dough in a thin layer.
6. Place the crust in the preheated oven for 7 minutes.
7. After the cake has cooled, remove the pan.
8. Thus, you need to bake 6-7 cakes.

1. In order for chicken eggs to beat better, it is necessary to pre-cool them. Beat eggs in a completely dry container.
2. When baking a sponge cake, you don’t have to grease the pan, this will make the cake much more voluminous and fluffier.
3. To prepare the cream, it is better to use homemade sour cream. If you purchased store-bought, then you need to hang it in gauze overnight so that it becomes thicker and the excess liquid is glassed off.

After practicing several times, you will be able to choose the ideal cake recipe for yourself, from which you can make not only cakes, but also many different desserts.

You will have almost all the options for cake layers!

Great selection, grab it!

1. Sponge cake dough

Ingredients

✓ flour (1 cup);

✓ sugar (1 glass);

✓ eggs (4 pcs.);

✓ baking powder (1/2 sachet);

✓ vanilla sugar (1 sachet).

Recipe

Separate the whites from the yolks. Eggs must be fresh and cold.

Make sure that water and yolk do not get into the bowl with the whites, because in this case you will not be able to beat the whites well.

Beat the whites into a stable foam, adding a pinch of salt.

Beat the yolks with sugar and vanilla sugar until the sugar dissolves.

Add half the whites to the resulting mass and mix gently with a spoon.

Add sifted flour mixed with baking powder in small portions.

Then carefully fold in the remaining whipped whites into the dough.

Preheat the oven to 180 degrees.

Pour the biscuit dough into a mold lined with parchment and place in the oven for 30-40 minutes.

Remove the finished biscuit from the mold, cool slightly and cut lengthwise into 2 or 3 layers.

It is advisable to soak sponge cakes with syrup, coffee with cognac or sweet tea.

You can make any cream for this cake - butter, custard or sour cream.

All that remains is to decorate the cake and serve.

With such a wonderful dessert, you will be guaranteed rave reviews from guests!

2. Biscuit dough in boiling water

Ingredients

✓ eggs 4 pcs.

✓ sugar 1 cup (190g)

✓ flour 1 cup (130 g)

✓ baking powder 1 tsp.

✓ vegetable oil 3 tbsp. l.

✓ boiling water 3 tbsp.

✓ vanillin

Recipe

Beat the eggs and sugar very well until thick (until they double in size, about 10 minutes that's for sure).

In a separate bowl, mix flour with baking powder and gently fold into the egg mixture (I do this with a mixer at minimum speed).

Add boiling water, then vegetable oil and vanillin.

Pour the dough into the mold and bake in an oven preheated to 180C.

The time depends on the oven. You can check for doneness with a toothpick.

After baking, you need to turn the biscuit upside down in the mold, place it on a wire rack (so as not to steam) and let it cool.

3. Sponge cake with squirrels

Ingredients

✓ 5 proteins;

✓ 90 grams of powdered sugar;

✓ 40 g fine sugar;

✓ vanillin;

✓ 60 g flour

✓ pinch of salt

✓ 1\2 tsp. citric acid

Recipe

Beat the whites until thick, add citric acid, salt and sugar, beat for about a couple of minutes.

The mass should be softer. than on meringue. Add flour mixed with powdered sugar and mix gently.

Place the dough in a small rectangular shape 10x20, or in a round one 16-18 cm.

Do not lubricate the walls of the mold with anything. Bake in an oven preheated to 180C for about 20-30 minutes.

When the biscuit is ready, without removing it from the mold, let it cool with the bottom up.

After it has completely cooled down, just hit it on the table and it will fall out on its own. Sprinkle with powdered sugar.

Serve with syrup, cream, ice cream.

4. Shortcrust pastry for cake

Ingredients

✓ 250 g margarine or butter

✓ 2-3 eggs

✓ glass of sugar

✓ 400 g flour

✓ 0.5 tsp soda slaked with vinegar

✓ a bag of vanilla sugar.

Recipe

Beat eggs with sugar until foam appears, add margarine, soda, vanilla sugar, mix everything thoroughly and quickly.

Gradually adding flour, knead a soft dough. The amount of flour may need to be increased or, conversely, reduced.

Roll the kneaded dough into a bun, wrap it in cling film and put it in the refrigerator for half an hour.

You can make it differently using the same ingredients. First, whisk soft margarine and sugar, gradually adding eggs, and lastly add flour.

Knead the dough quickly, further steps are the same as in the previous recipe. Before rolling out the shortcrust pastry for the cake, wet your hands with cold water.

Remember that cakes made from such dough must be rolled out to a thickness of no more than 8 mm; the best temperature for baking is 220°C.

5. Puff pastry for cake

Ingredients

✓ 1 glass of flour.

✓ 150 grams of water (can be half and half with milk).

✓ 1 teaspoon salt.

✓ 1 teaspoon of citric acid.

✓ 250 – 300 grams of butter.

Recipe

Dissolve salt and citric acid in water, add sifted flour and knead the dough, first with a spoon, then with your hands.

The dough should not be too steep, otherwise it will be tough. After kneading the dough, wrap it in cling film and place it in the refrigerator for half an hour.

Then take it out and roll it out into a rectangle, put a thin layer of butter in the middle, the butter should not be frozen, but not soft either.

Cover the butter on all sides with layers of dough and roll out the dough. Place the dough in the refrigerator for 30 minutes.

Then roll it out again into a rectangle, fold it into an envelope and put it in the cold for 30 minutes.

This needs to be done at least 7 - 10 times, the more approaches, the more layers and the better the dough.

The finished dough can be placed in the freezer.

6. Meringue cakes (as for Kyiv cake)

Ingredients

✓ 9 proteins weighing about 200 grams;

✓ 230 grams of sugar;

✓ 2 teaspoons vanilla sugar;

✓ 50 grams of flour;

✓ 180 grams of slightly roasted hazelnuts;

Recipe

So, we separate the yolks from the whites.

Pour the successfully extracted proteins into a resealable container and place them in the refrigerator for a day, or they can be frozen.

And the day before whipping, take it out and put it in the refrigerator to thaw.

Beat the egg whites with a mixer to a fluffy foam at the lowest speed.

When the whites are well beaten, add 50 grams of sugar and vanilla sugar. Beat again.

Grind the hazelnuts into medium-sized pieces - no need to make dust from the nuts!

Mix the hazelnuts, flour and remaining sugar and fold into the whites using a spatula.

We cover two forms with a diameter of 24 and 26 cm with parchment. Pour our protein dough into them.

We need to try to make sure that the height of the cakes is the same, that is, we need to pour more dough into a 26 cm mold than into a smaller mold.

Place the molds on different levels in a preheated oven and bake for about 1.5-2 hours at 150 degrees.

Bon appetit!

4) Sponge cakes. This recipe is classic.

For baking you will need:

• 4 eggs;
• 3 cups flour (preferably premium);
• 150 grams of sugar (that’s almost a full glass);
• soda and vinegar for extinguishing;
• 50 grams of vodka and or liqueur.

Cooking process. In order for you to get a fluffy sponge cake, you need to beat the egg yolk and white separately, and always in a dry container. You can beat the yolks with sugar. Then carefully combine both masses, without sudden movements, extinguish the soda in it, pour in the liqueur and mix carefully so as not to displace any air bubbles. First sift the flour so that it is loose, then carefully pour it into the mixture. Also carefully mix everything, divide the dough into three parts and bake the sponge cake. It should turn out light and airy.

It is advisable to provide impregnation, otherwise the cake will turn out dry. It can be liquid or fruit syrup. It should be noted that if the sponge cakes turn out to be too fluffy, you can cut them lengthwise into two parts.

Well, now you know how to make delicious cakes. You can safely start baking and pamper your family. Enjoy your tea!

It is incomparable to anything, either in taste or composition. Every housewife should be able to bake delicious pies and cakes. A homemade dessert will be much healthier than any store-bought miracle. If your loved ones love sweets, then be sure to learn how to cook different cakes. It's not as difficult as it might seem at first glance.

What should the cake layers be like?

The taste of the cake depends on several components. These are cream, cakes and fillings. Replacing any of them can radically change not only the appearance, but also the taste of the cake. Cake layers can be very different. They can be made from shortbread, puff pastry, biscuit dough and so on. It all depends on the desired result.

How to make cake layers?

You can combine honey cakes with almost any cream. They are very tender and cook quite quickly. To prepare them you will need: a glass of sugar, 50 grams of butter, a tablespoon of fresh honey, three eggs, two glasses of flour, half a teaspoon of soda (slaked), a pinch of salt. Having prepared the ingredients, we proceed directly to cooking:

1. Boil water in a large saucepan. Place a smaller pan in it and put butter and sugar in it. Lightly beat the eggs and pour them in.
2. Mix the contents. Put salt, honey and soda there. Let the pan steam for ten minutes, stirring continuously. Then sift the flour into it and wait another five minutes.
3. Place the resulting dough on the table. Knead with your hands for a while (until it cools completely).
4. Divide the dough into six equal parts and roll into cakes.
5. Set the oven temperature to 150 degrees. Baking time is about 10 minutes.

When the cake layers are ready, you can begin further preparation. They can be coated with cream and decorated with chopped fruit. Even with the most ordinary cream, such a cake will taste amazing.

How to prepare cake layers as quickly as possible?

There are often situations when friends come unexpectedly, but there is nothing to treat them with. In this case, a simple cake can help out. It will bake while the tea is brewing, and you and your guests will have a pleasant conversation. Mix a glass of sugar and 130 grams of butter in a bowl. Then add three eggs, a teaspoon of slaked soda and beat everything. After this, mix the resulting mass with a glass of flour. Baking time - up to 40 minutes. You can add cocoa to the dough. In this case, the cake layers will turn out chocolate.

Holiday every day

You can please your husband and children not only on holidays. You can make a delicious cake any day. Very tasty cakes are made from the following ingredients: 200 grams of flour, two eggs, a glass of sugar, half a can of condensed milk, 1.5 cups of flour, two tablespoons of cocoa, a tablespoon of vinegar, a teaspoon of soda. Mix condensed milk, eggs, sour cream, sugar and cocoa thoroughly. Add slaked soda and flour. Mix everything and divide into two parts. The oven temperature should be 180 degrees. The cakes are baked for approximately 30 minutes. A cream made from boiled condensed milk and butter is best suited for them.