What does a dry biscuit look like? Dry sponge cake with butter and white chocolate. Nutrition for men and women when planning pregnancy - choosing a diet for successful conception and healthy offspring

The simplest recipe for a fluffy dry sponge cake for a slow cooker

160 grams of wheat flour;

Eight eggs;

A glass of sugar;

Citric acid, crystalline.

1. Select two small bowls. Rinse them thoroughly with hot water and wipe dry with a towel. There should not be a drop of moisture on the containers.

2. Pour the whites into one of the bowls, and the yolks into the second. Break the shell carefully so as not to damage the yolk. Even a small amount of it, if it gets into the egg whites, will interfere with whipping.

3. Place the container with the whites in the refrigerator, and carefully grind the yolks with half the prepared sugar. For flavor, you can add a little chopped citrus zest to the already ground homogeneous mass. For taste - crushed walnuts in a blender or coffee grinder.

4. Pour flour sifted twice with a fine sieve into the yolk mixture and mix well into it. There should be no lumps.

6. The main thing is not to rush; the next portion of sugar should not be introduced until the crystals of the previously added sugar have completely dissolved. Stop beating when, when the bowl is slightly tilted, a dense mass of whites will not flow out.

7. Place the whites into the yolk mixture. Add in portions, two spoons at a time. Mix carefully, and in order not to precipitate the proteins, mix from bottom to top.

8. When the biscuit dough is ready, transfer it to a mold rubbed with vegetable oil and place it in an oven preheated to 150 degrees by this time. We bring the temperature to 180 degrees. Cook the biscuit for about 45 minutes. Check readiness by piercing a wooden skewer.

butter, preferably 72% butter – 80 g;

Brief description of diet No. 5

Dietary table number 5 was developed for those who need to reduce the load on the liver. This need arises in chronic hepatitis and cholecystitis without exacerbation, as well as during the recovery period after acute forms of these diseases. An indication for prescribing diet No. 5 may be cirrhosis of the liver, when the functions of the organ are impaired, but there are no manifestations of failure yet.

The goal of dietary table No. 5 is to normalize liver functions while sparing it as much as possible, as well as improve the processes of separation and excretion of bile. To achieve these goals, split five meals a day are organized with an amount of free fluid of at least 2 liters per day. The chemical composition of the 5th diet is balanced. It contains a sufficient amount of proteins and carbohydrates (70 and 400 g, respectively). The fat content is slightly reduced - no more than 70 g (a third of which is vegetable). The total energy value of the daily diet should be approximately 2400 kcal, but it can be adjusted by a doctor.

The daily menu of table No. 5 should contain as little refractory (saturated) fats as possible, which impede the functioning of the liver. Baking without adding fat is allowed. A popular dietary product for those who eat in accordance with the requirements of table No. 5 is dry biscuit.

Features of dry biscuit

Mention of dry biscuits can be found in many works of English and French literature, where characters eat them by dipping them in tea, milk or coffee, and sometimes even in wine. The main feature of this confectionery product is that when baking it, they use a lot of beaten eggs, little flour and sugar. The quality of the sponge cake depends on the freshness of the eggs, the duration of their beating, and compliance with baking rules. A classic well-baked dry sponge cake is tender and soft, porous inside, and covered with a thin, smooth crust on top.

The proportions for preparing dry biscuit are approximately as follows: For 3 eggs there should be 90 g of powdered sugar and 100 g of wheat flour. The energy value of such baked goods is approximately 300 kcal/100 g.

When preparing a dry sponge cake, you need to very carefully separate the whites from the yolks, since the slightest admixture of yolk will not allow them to be beaten well. Next, the whites are placed in the refrigerator, and the yolks are thoroughly ground with half the sugar. Then the flour is sifted twice through a fine sieve and thoroughly mixed into the yolk-sugar mass. Beat the whites, gradually increasing the speed and adding the second part of the sugar, spoonful at a time. The protein mass should approximately triple. The whipped whites are very carefully introduced into the yolk mass, adding 2 spoons at a time and stirring with movements from bottom to top and from the sides to the center of the cup.

The baking dish is lined with baking paper. Spread the biscuit in a layer or deposit it in the form of cookies. Sprinkle a little with powdered sugar and leave to stand for 10 minutes. Preheat the oven to 150 degrees Celsius, place the biscuit, increase the temperature to 180 degrees Celsius and bake for about 45 minutes - if it is a cake, 10 minutes - if it is cookies. When the biscuit is ready, turn off the oven and allow the baked goods to cool in the mold.

Nutritionist advice. Traditional dry biscuit does not harm human health: it can be included in children’s meals and diet tables for various diseases. The product is ideal as a snack and as a dessert after a main meal. But when including a classic dry biscuit in your diet, you need to take into account some factors. It is not recommended for use if you have diabetes, if you are overweight (the product is saturated with fast carbohydrates), if you have problems with the gastrointestinal tract (gastrointestinal tract) (can cause flatulence and bloating), with caution - for nursing mothers and pregnant women, people with allergies to chicken eggs.

Recipes for making dry biscuits

The recipe for preparing dry biscuits may change slightly, but the basic rule remains the same - no fat.

English dry biscuit: 5 eggs, 225 g sugar, 140 ml water, 225 g flour. Place sugar in water and bring to a boil. After the sugar has completely dissolved, turn off the syrup and cool. Beat the eggs until the mass triples, gradually pour the syrup into the egg mass, spoon by spoon, continuing to beat. Then add the sifted flour and knead the dough. Place in silicone mold. Bake for 45 minutes at 180 degrees Celsius.

Savoy sponge cake: 12 eggs, 500 g sugar, 100 g potato starch, 500 g flour, a bag of vanillin. Carefully separate the yolks from the whites, grind with sugar until the mass turns white and increases in volume. Mix flour with starch and vanilla, sift, mix with yolks and knead the dough well. Beat the whites into a strong foam and carefully fold them into the dough. Line a baking pan with parchment paper and sprinkle with powdered sugar. Preheat the oven. Place the dough in the pan and bake for about an hour. You can check readiness by piercing the biscuit with a wooden stick and making sure it is dry. Cool the baked goods without removing them from the oven. Then remove and cut. When baking, powdered sugar gives the biscuit a yellowish color and a glossy crust.

For more information on how to make a classic dry sponge cake, watch the video below.

Dry sponge cake is a universal cake crust. This type of baking goes perfectly with any cream, and its dryness is easily smoothed out by impregnation.

The sponge cake itself tastes quite simple, but if you soak it and coat it well, and even add fruits or berries, you will get a wonderful dessert, in no way inferior to a store-bought delicacy.

General principles for preparing dry biscuits

The dough for sponge cakes is prepared using eggs, sugar and flour. Standard proportions of products: for three medium eggs - 100 grams of wheat flour and 90 grams. fine sugar. Leavening agents, as a rule, are not added to such dough, an exception may be when preparing chocolate baked goods if melted chocolate is used. Fats, namely butter, are added rarely and in small quantities to just slightly soften dry baked goods.

The most important thing in making a sponge cake is the air, so you need to beat the eggs well. Whether it is a yolk or protein mass, if whipped correctly, it should approximately triple in size. Still, you shouldn’t overcook, otherwise the biscuit will turn out heavy.

Flour must be mixed into beaten eggs with extreme caution so as not to precipitate the fluffy mass. Usually it is introduced in parts and mixed from the sides to the center, with movements from bottom to top.

To change the taste, the biscuit dough can be seasoned with vanilla or chopped zest of any citrus. Chocolate color is achieved with cocoa powder or by adding melted dark chocolate. In the second case, the sponge cakes have a richer color and a bright chocolate taste.

Bake biscuits in square or round pans in the oven. The optimal temperature for baking a biscuit is 170–180 degrees. A multicooker can easily replace an oven; any recipe can be adapted to it. To ensure that the biscuit is well baked, it is cooked in the “Baking” option for one hour, after which it is left in the “Warming” mode for another 10 minutes.

It is recommended to prepare the molds just before preparing the dough. Their bottom and walls are coated with vegetable oil, and to make it easier to remove the finished baked goods, the oil layer is sprinkled with flour or the bottom of the mold is lined with parchment. You just need to coat the multicooker bowl with oil.

Dry sponge cake: classic recipe with eggs

Ingredients:

160 grams of wheat flour;

Eight eggs;

A glass of sugar;

Citric acid, crystalline.

Cooking method:

1. Select two small bowls. Rinse them thoroughly with hot water and wipe dry with a towel. There should not be a drop of moisture on the containers.

4. Pour flour sifted twice with a fine sieve into the yolk mixture and mix well into it. There should be no lumps.

5. Degrease the mixer whisks with hot water and wipe dry with a towel. At low speed we begin to beat the chilled egg whites. Having achieved homogeneity and light foaming, add a few crystals of citric acid. We continue the process, gradually increasing the speed and adding a spoonful of the remaining sugar just under the whisks.

7. Place the whites into the yolk mixture. Add in portions, two spoons at a time. Mix carefully, and in order not to precipitate the proteins, mix from bottom to top.

Classic recipe for Genoese dry sponge cake

Ingredients:

Butter, preferably 72% butter – 80 g;

Eggs – 6 pieces;

Fine sugar – 190 gr.;

130 gr. quality flour.

Cooking method:

1. Prepare the biscuit pan. Cover the bottom with parchment and apply a thin layer of vegetable oil to it. If you don’t have parchment, just grease the inside of the pan with oil and lightly sprinkle its layer with flour. Remove excess flour by turning the pan upside down.

2. Re-sow the flour several times and melt the butter.

3. Fill the pan halfway with water and place on high heat.

4. Select a bowl according to the size of the pan. It will need to be placed on top so that the bottom does not touch the boiling water.

5. Pour sugar into a bowl and pour eggs into it. As soon as the water begins to boil, slightly reduce the heat and place a bowl of eggs on the pan and begin beating at low speed. After heating the whipped mass to 38 degrees, remove from heat and continue whipping for about a quarter of an hour. By this time, the mass should double in volume, and the marks from the brooms should not spread.

6. In three additions, carefully stir melted and cooled butter and flour into the air mass.

7. Pour the dough into the prepared pan. Bake the biscuit for half an hour.

8. We do not immediately take out the finished biscuit, let it cool right in the mold.

Dry sponge cake with butter and white chocolate

Ingredients:

White non-porous chocolate – 50 g;

130 grams of flour;

A spoonful of prepared dough ripper;

Butter – 50 grams;

Six eggs;

160 gr. sugar, preferably fine;

Potato starch – 15 gr.

Cooking method:

1. Melt white chocolate and butter separately from it. It is advisable to use a steam bath for this. Mix both liquid masses and cool.

2. Add baking powder and starch to the flour and sift the mixture through a sieve twice. The bulk components will mix evenly, and the flour will be enriched with oxygen.

3. Pour granulated sugar into a thick-walled saucepan, pour eggs into it and place on low heat. Actively whisking, raise the temperature of the mixture to 30 degrees. Remove from heat and continue whisking for about 15 minutes. Stop when the mass becomes fluffy and triples in size.

4. Stir in a third of the flour, add part of the butter-chocolate mixture, and mix gently. Mix in another third of the flour, pour in the remaining chocolate and butter mixture, and, after mixing it well, add the remaining flour.

5. Transfer the dough into the prepared (greased) pan and place in a hot oven. For the first 20 minutes, baking takes place at 180 degrees, then lower the temperature by 10 degrees and bake for another ten minutes.

6. Release the finished biscuit from the mold only after it has completely cooled.

Chocolate dry sponge cake (with dark chocolate)

Ingredients:

Six eggs;

Granulated sugar – 180 gr.;

100 gr. bitter high-percentage chocolate;

Sweet cream butter – 140 gr.;

Powdered sugar – 40 gr.;

130 gr. white flour;

A small bag of vanilla powder;

One and a half teaspoons of dough ripper.

Cooking method:

1. At least an hour in advance, remove the butter from the refrigerator. The biscuit requires soft fat that has not been melted by heating.

2. Before starting the dough, apply a thin layer of vegetable oil to the bottom and walls of the mold and line it with parchment. There is no need to lubricate the paper.

3. Break the chocolate into pieces, put it in a bowl and heat it in a water bath. Heat, stirring, so that the pieces disperse faster. Set the hot chocolate aside and let it cool to air temperature.

4. Place the slightly melted butter in a bowl, add powdered sugar and beat until smooth for two minutes. Add chocolate to the butter, add vanilla and be sure to add a pinch of salt. Continuing to beat, add the yolks one at a time, pour the whites into a separate bowl.

5. After whipping the chocolate mixture well, move on to the whites. First, beat them at low speed until fluffy. Then, gradually increasing the speed, add sugar in small portions.

6. When the protein mass becomes dense, carefully mix it into the chocolate mass in three steps. Then we also add in the flour, previously sifted with the cultivator, in parts.

7. Transfer the finished biscuit dough into the mold and carefully level its surface. Bake the chocolate biscuit at 170 degrees for approximately 40 minutes. Before turning off the oven, check the readiness with a dry skewer.

Dry chocolate sponge cake with cocoa

Ingredients:

Five eggs;

160 gr. flour;

250 ml glass sugar;

Three tablespoons of cocoa powder.

Cooking method:

1. Turn on the oven to warm up and make the dough. We wash the eggs with water, carefully breaking the shells, and pour the whites into a dry bowl. Place the yolks in a separate bowl.

2. Take a container with whites and begin to beat them. Initially we do this at minimum speed. Having achieved light foaming, gradually increase the speed. Beat for at least 10 minutes - the fluffier the protein mass, the higher the biscuit rises. When the bowl is tilted, properly whipped whites do not flow out.

3. Without stopping the process, gradually add sugar, adding no more than a spoon. We do not leave any undissolved grains.

4. Move on to the yolks - like the whites, beat them with a mixer, but not for so long. Two minutes will be enough; the yolk mass needs to increase only slightly in volume.

5. Sift flour and cocoa onto the protein mass through a fine sieve, carefully pour in the beaten yolks. Mix with gentle, leisurely movements from the edges to the center.

6. Transfer the dough into a parchment-lined pan and level it out. Cook at 170 degrees, about half an hour. Take it out only after checking the dry match test.

The simplest recipe for a fluffy dry sponge cake for a slow cooker

Ingredients:

Wheat flour – 160 gr.;

A glass of fine sugar;

Vanilla powder – 1 gram;

Eggs – 5 pieces.

Cooking method:

1. Pour sugar into a bowl, break eggs, add vanilla. Beat until smooth and the sugar crystals are completely dissolved. Pour the sifted flour into the egg mixture and beat for at least 8 minutes.

2. Apply a thin layer of sunflower oil to the bottom and walls of the cooking bowl. Slowly pour the dough from the bowl into the bowl and level it out.

3. On the multicooker panel, select the “Baking” program and activate it by setting the timer for one hour. After the end of the cycle, keep the biscuit, without opening the lid, on heating for 10 minutes. After cooling slightly, remove from the bowl using a steam container.

Tricks for making dry biscuit - useful tips

When adding flour, do not stir the dough quickly - during baking the sponge cake will settle and be heavy. For the same purpose, it is not recommended to beat the egg mixture; as soon as it becomes homogeneous and all large bubbles disappear, the process should be stopped.

Do not add soda or baking powder to the dough; mix the flour and egg mixture thoroughly. Otherwise, the biscuit will have uneven porosity, and poorly mixed components may be visible when cut.

Dry sponge cake is a universal cake crust. This type of baking goes perfectly with any cream, and its dryness is easily smoothed out by impregnation.

The sponge cake itself tastes quite simple, but if you soak it and coat it well, and even add fruits or berries, you will get a wonderful dessert, in no way inferior to a store-bought delicacy.

General principles for preparing dry biscuits

Bake biscuits in square or round pans in the oven. The optimal temperature for baking a biscuit is 170-180 degrees. A multicooker can easily replace an oven; any recipe can be adapted to it. To ensure that the biscuit is well baked, it is cooked in the “Baking” option for one hour, after which it is left in the “Warming” mode for another 10 minutes.

Dry sponge cake: classic recipe with eggs

Ingredients:

160 grams of wheat flour;

Eight eggs;

A glass of sugar;

Citric acid, crystalline.

Cooking method:

1. Select two small bowls. Rinse them thoroughly with hot water and wipe dry with a towel. There should not be a drop of moisture on the containers.

4. Pour flour sifted twice with a fine sieve into the yolk mixture and mix well into it. There should be no lumps.

7. Place the whites into the yolk mixture. Add in portions, two spoons at a time. Mix carefully, and in order not to precipitate the proteins, mix from bottom to top.

Classic recipe for Genoese dry sponge cake

Ingredients:

Butter, preferably 72% butter - 80 g;

Eggs - 6 pieces;

Fine sugar - 190 gr.;

130 gr. quality flour.

Cooking method:

2. Re-sow the flour several times and melt the butter.

3. Fill the pan halfway with water and place on high heat.

4. Select a bowl according to the size of the pan. It will need to be placed on top so that the bottom does not touch the boiling water.

6. In three additions, carefully stir melted and cooled butter and flour into the air mass.

7. Pour the dough into the prepared pan. Bake the biscuit for half an hour.

8. We do not immediately take out the finished biscuit, let it cool right in the mold.

Dry sponge cake with butter and white chocolate

Ingredients:

White non-porous chocolate - 50 g;

130 grams of flour;

A spoonful of prepared dough ripper;

Butter - 50 grams;

Six eggs;

160 gr. sugar, preferably fine;

Potato starch - 15 gr.

Cooking method:

1. Melt white chocolate and butter separately from it. It is advisable to use a steam bath for this. Mix both liquid masses and cool.

2. Add baking powder and starch to the flour and sift the mixture through a sieve twice. The bulk components will mix evenly, and the flour will be enriched with oxygen.

6. Release the finished biscuit from the mold only after it has completely cooled.

Chocolate dry sponge cake (with dark chocolate)

Ingredients:

Six eggs;

Granulated sugar - 180 gr.;

100 gr. bitter high-percentage chocolate;

Sweet butter - 140 gr.;

Powdered sugar - 40 gr.;

130 gr. white flour;

A small bag of vanilla powder;

One and a half teaspoons of dough ripper.

Cooking method:

1. At least an hour in advance, remove the butter from the refrigerator. The biscuit requires soft fat that has not been melted by heating.

2. Before starting the dough, apply a thin layer of vegetable oil to the bottom and walls of the mold and line it with parchment. There is no need to lubricate the paper.

3. Break the chocolate into pieces, put it in a bowl and heat it in a water bath. Heat, stirring, so that the pieces disperse faster. Set the hot chocolate aside and let it cool to air temperature.

5. After whipping the chocolate mixture well, move on to the whites. First, beat them at low speed until fluffy. Then, gradually increasing the speed, add sugar in small portions.

6. When the protein mass becomes dense, carefully mix it into the chocolate mass in three steps. Then we also add in the flour, previously sifted with the cultivator, in parts.

Dry chocolate sponge cake with cocoa

Ingredients:

Five eggs;

160 gr. flour;

250 ml glass sugar;

Three tablespoons of cocoa powder.

Cooking method:

1. Turn on the oven to warm up and make the dough. We wash the eggs with water, carefully breaking the shells, and pour the whites into a dry bowl. Place the yolks in a separate bowl.

3. Without stopping the process, gradually add sugar, adding no more than a spoon. We do not leave any undissolved grains.

4. Move on to the yolks - like the whites, beat them with a mixer, but not for so long. Two minutes will be enough; the yolk mass needs to increase only slightly in volume.

5. Sift flour and cocoa onto the protein mass through a fine sieve, carefully pour in the beaten yolks. Mix with gentle, leisurely movements from the edges to the center.

6. Transfer the dough into a parchment-lined pan and level it out. Cook at 170 degrees, about half an hour. Take it out only after checking the dry match test.

The simplest recipe for a fluffy dry sponge cake for a slow cooker

Ingredients:

Wheat flour - 160 gr.;

A glass of fine sugar;

Vanilla powder - 1 gram;

Eggs - 5 pieces.

Cooking method:

1. Pour sugar into a bowl, break eggs, add vanilla. Beat until smooth and the sugar crystals are completely dissolved. Pour the sifted flour into the egg mixture and beat for at least 8 minutes.

2. Apply a thin layer of sunflower oil to the bottom and walls of the cooking bowl. Slowly pour the dough from the bowl into the bowl and level it out.

Tricks for making dry biscuit - useful tips

Do not add soda or baking powder to the dough; mix the flour and egg mixture thoroughly. Otherwise, the biscuit will have uneven porosity, and poorly mixed components may be visible when cut.

Dry sponge cake is a light dessert prepared without butter or yeast. It contains dairy products, eggs, flour, sugar and spices.

Dry sponge cake can be decorated with icing, powdered sugar or whipped cream.

Ingredients

Salt 1 pinch vanilla sugar 10 grams Lemon juice 15 grams Wheat flour 80 grams Sugar 190 grams Egg white 7 piece(s)

Number of servings: 6
Preparation time: 15 minutes
Cooking time: 30 minutes

Dry biscuit with kefir

Airy baked goods cook very quickly and rise perfectly in the oven. Read on for the dry sponge cake recipe with photos.

How to prepare dessert:

Separate the whites from the yolks, pour them into a jar or container, close the lid and place in the refrigerator for 10-12 hours. The product aged in this way will acquire special properties that will help the biscuit rise better.
Sift the flour into a deep bowl, mix it with 95 g of sugar, vanilla and a pinch of salt.
In another bowl, beat lemon juice and chilled egg whites with a mixer. When the mixture turns into foam, gradually add the remaining sugar to it.
Beat the whites to soft peaks and add the dry mixture to them. Gently mix the products with a spoon, making movements from bottom to top.
Take a round non-stick muffin tin with a hole in the middle and spray it with water. Pour the dough and smooth the surface with a silicone spatula.
Bake the biscuit in an oven preheated to 180°C for 30 minutes. When the dough has significantly increased in size and the crust has acquired a golden hue, the treat can be removed from the oven.

Turn over and cool the cake without removing it from the pan. After 2 hours, remove the baked goods and place them on a plate. Decorate the dessert with frosting or whipped cream.

Dry vanilla sponge cake recipe

This light pastry is very tender, easy to cut and can become the basis of a delicious homemade cake.

Products:

chicken eggs – 250 g;
sugar – 175 g;
wheat flour – 150 g;
corn starch – 50 g;
vanilla – 1 g.

Please note that to obtain the desired result, the specified proportions must be observed. Therefore, be sure to weigh all products on a kitchen scale.

Combine the sugar and eggs in a small saucepan, then place the mixture in a steam bath. Heat the products to 42-45 °C, remembering to constantly stir them with a whisk.
Beat the warm mixture with a mixer for 10-12 minutes at high speed. At the very end, add vanilla to it.
Sift the flour and starch, add the products into the liquid mass in 2 additions.
Line a 28 cm diameter baking pan with parchment and pour in the dough. Bake the sponge cake for 30 minutes at 190°C.

Cool the finished dessert and remove from the mold.

If you want to use a sponge cake to make a cake, then let it “ripen”. This means that the base should stand at room temperature for 5-7 hours.