How to make sponge dough fluffy in a bread machine. Biscuit in a bread machine. Making Banana Pie with Vanilla Mousse

New Year's holidays are the perfect time to practice making light creamy and fruity desserts: after all, there will be plenty of hearty and sweet things on the table! We have specially selected 5 spectacular and easy-to-prepare recipes from the book of the best confectioner in Russia, Alexander Seleznev. And you won’t have to bake anything - except maybe clafoutis...

Norman Bavaroise

Ingredients

4 apples
140 ml cream (33%)
100 g Philadelphia cream cheese
80 g condensed milk
5 g gelatin
30 g butter
2 tbsp. l. Sahara
2 tbsp. l. melted apricot jam
50 ml apple juice
pinch of cinnamon
50 g roasted almond flakes

Cooking method

Peel the apples.
Cut two apples into cubes, sprinkle with one tablespoon of sugar, add a little water and cook on the stove until soft.
Cool and sprinkle with cinnamon.
Then grind the apples into puree and place them on the bottom of the bowls.
Soak the gelatin in a small amount of water until it swells. Then melt it.
Mix cream cheese with condensed milk. Whip the cream separately until a stable mass is formed.
Then add gelatin, apple juice and whipped cream to the cheese.
Transfer the mixture into bowls and place in the refrigerator to harden.
Cut the remaining two apples into slices and fry in butter, gradually adding one tablespoon of sugar.
Decorate the frozen cream with apples. Before serving, pour over jam and sprinkle with fried almond petals.

Chocolate dessert with basil

Ingredients

Basil cream:

150 ml milk
100 g whipped cream
1 egg
20 g powdered sugar
5 g corn starch
15 basil leaves
100 g biscuit sticks

Chocolate cream:

10 basil leaves
150 ml milk
2 yolks
25 g powdered sugar
75 g chocolate
100 ml cream

Cooking method

Basil cream:

Mix milk with chopped basil and bring to a boil.
Mix the egg with powdered sugar and starch, beat lightly.
Mix the egg mixture with the milk mixture.
Brew the cream on the stove until smooth.
Then cool the cream, mix with whipped cream and place in a bowl.
Break the biscuit sticks into pieces.
Place pieces of sticks on top of the basil cream.

Chocolate cream:

Wash the basil leaves and cut into small pieces.
Mix milk with cream and chopped basil and bring to a boil.
Mix the yolks with powdered sugar and add to the milk.
Heat the mixture to 85 ° C, but do not bring to a boil. Remove from heat.
Add the broken chocolate and stir until melted.
Cool the cream, mix with whipped cream and place in a bowl on a layer of biscuit sticks.
Place the dessert in the refrigerator for 1 hour until set.

Clafoutis with cherries

Clafoutis comes from Limoges, from where it spread throughout France in the 19th century. Clafoutis is a French baked dessert, sometimes pronounced clafoutis. The basis of clafoutis is a pancake dough made from flour, milk and eggs.

When ready, clafoutis looks like a pie, but since it is baked from a dough similar to pancakes, clafoutis tastes more like a pancake with filling. The classic version is clafoutis with cherries.

Ingredients

80 g pistachios
80 g powdered sugar
50 g starch
3 eggs
200 ml milk
200 ml cream (33%)
400 g cherries

Cooking method

Chop the pistachios and mix with powdered sugar and starch.
Then add the eggs and mix again.
Mix milk with cream.
Transfer the egg mixture to the milk mixture and knead the dough.
Pour the dough into a baking dish.
Place cherries on top.
Take a larger container where you can place the clafoutis ramekin. Pour hot water into the container.
Place the clafoutis molds in a container of water and bake in a water bath in the oven at 180°C for 30 minutes.

Tropical dessert

Ingredients

6 tbsp. l. mango or apricot jam
2 yolks
2 tbsp. l. powdered sugar
50 ml milk
6 g gelatin
200 g whipped cream
4 cups canned pineapple
100 g mango puree

Cooking method

Beat the yolks with powdered sugar until a stable foam forms.
Pour gelatin with a small amount of water and leave until it swells. Then melt it.
Mix mango puree with milk and bring to a boil, remove from heat.
Then add the beaten yolks, mix everything thoroughly and cool.
Add gelatin, stir and cool further.
Mix the resulting mixture with whipped cream.
Place jam on the bottom of the glass.
Place cream on top of the jam layer, top with chopped pineapples and a little mango puree.
Place the dessert in the refrigerator until it hardens.

Caramel tiramisu

Ingredients

120 g sugar
80 ml cream
50 g butter
a pinch of salt

Cream

3 eggs
60 g powdered sugar
250 g Philadelphia cream cheese
6 biscuit sticks
cocoa for sprinkling

Cooking method

Melt sugar to caramel. Heat a thick-walled, non-stick pan on the stove. Pour a small amount of sugar into the bottom. Once the sugar has melted, add the next portion of sugar to it and stir. Repeat adding until the sugar is gone. It is important not to let it boil, constantly lowering the temperature by adding new sugar.
Bring the cream to a boil and stir in the caramel.
Remove the caramel mixture from the heat and add the butter and a pinch of salt.
Mix everything very thoroughly while cooling.

Cream

Separate the whites from the yolks.
Beat the yolks with half the powdered sugar until a stable foam appears.
Then mix the yolks with the cream cheese and beat for 1 minute until smooth.
Separately, beat the whites with the second half of the powdered sugar until peaks form. Gently mix the yolks with the whites.
Layer caramel cream, broken biscuit sticks and egg cream into a glass. Sprinkle cocoa on top of the dessert.

Comment on the article “5 easy desserts from Alexander Seleznev. And you don’t need to bake at all!”

Ingredients:

flour – 500 grams;
sugar – 200 grams;
butter – 100 grams;
eggs – 2 pcs;
honey – 80 grams (about 2 tbsp);
soda – 1 tsp. (without slide);
third tsp salt;
vanillin 1.5 grams (optional);

baking parchment.

How to make cake layers in a bread machine:

Pour about 450 grams of flour into the bread machine bucket, and add the remaining amount, if necessary, during the process of kneading the dough.

Add soda.

Add sugar, salt and vanillin (optional).

Then add honey.

Beat in the eggs.

Add oil. It must first be melted in the microwave, in a water bath, or at least softened.

On the bread machine display, select the program for kneading dough and turn it on.

But don't wait until the cycle ends. As soon as the dough for the cakes in the bread machine becomes smooth, the operation of the device must be stopped. If you knead for too long, the cakes may become tough.

Divide the finished dough into 7-8 pieces of equal size.

Roll each of them directly onto parchment into a layer, cut out a circle of the desired size and bake at 180 degrees for 4-5 minutes.

The finished cake should have an even golden color.

Separate the cake layers from the parchment, cool and use to assemble the cake.

Traditionally, the sponge cake is prepared in the oven. Recently, housewives have started making it in a slow cooker, but in a bread maker it’s a real rarity. Today we decided to show you that there is nothing wrong with this, and if you have HP, be sure to use it to make a biscuit.

Basic recipe

The simplest option that is suitable for absolutely any dessert. It turns out tall, lush, soft and very tender.

How to cook:

Tip: to help the whites whip better, add a pinch of salt.

Sponge cake with a layer of berries in a bread machine

Some people find biscuits too simple and boring. For this occasion, we have a recipe for sponge cake with a raspberry layer. Very bright, tasty and unusual!

How to cook:

Sort the raspberries and throw away any damaged ones.
Traditionally, divide the eggs into different containers, always clean ones.
Divide the sugar into two parts. Add one to the yolks, the other to the whites.
First beat the whites to standing peaks.
Then take the yolks and beat until they triple in size and turn white.
After this, carefully fold the whites into the yolks, stirring the mixture with a spatula.
Combine the flour with vanilla and gradually add it to the egg mixture.
When the dough is smooth, pour half of it into the bread machine.
Spread it and place raspberries on top.
Place the remaining dough on top and smooth it out.
Bake until done.

Tip: after the signal sounds, wait another quarter of an hour, only then open the lid.

Sponge cake with coffee cream

Not just a sponge cake, but a full-fledged cake with incredible cream based on real chocolate and coffee. So delicious that you can serve it for the holidays.

INGREDIENTS	QUANTITY
dark chocolate	70 g
salt	2 pinches
margarine	50 g
flour	200 g
butter	0.1 kg
sugar	0.2 kg
powdered sugar	115 g
cocoa	50 g
instant coffee	5 g
eggs	3 pcs.
Cooking time: 50 minutes	Calorie content per 100 grams: 404 kcal

How to cook:

Break the eggs into a deep bowl.
Whisk them into a light, fluffy foam.
Add sugar and continue whisking until the crystals dissolve.
After this, add salt, add flour in parts, continuing to whisk.
Grease a bread maker pan with margarine and pour the dough into it.
Spread it and cook in biscuit mode.
For the cream, first remove the oil.
Uncover it and let it come to room temperature and become soft.
Chop it and place it in a tall container.
Using a whisk or mixer, beat until fluffy for five minutes.
Add cocoa in parts, bringing the mixture to homogeneity.
Add powdered sugar gradually.
Finely chop the chocolate or leave as is if you have chocolate chips.
Melt it until smooth in a water bath.
When the butter mass becomes perfectly homogeneous, pour in the chocolate and add coffee.
Mix everything thoroughly and put it in the refrigerator to “fix” for at least twenty minutes.
Take out the finished biscuit and let it cool completely.
Then cut with a sharp knife into the required number of cakes.
Grease each of them with cream, collecting the cake in layers.
Leave the remaining cream on the sides and top.
Place the finished cake in the refrigerator overnight to soak.

Tip: To keep the cake moist enough, use a soak.

Chocolate sponge cake in a bread maker

For lovers of the classics, another simple option is a regular sponge cake with the addition of cocoa. You can eat it just like that, or you can use it for some dessert.

How to cook:

Break the eggs into a bowl, add sugar.
Beat with a mixer into a fluffy, light foam.
Combine flour with cocoa and baking powder.
Pass the mixture through a sieve several times.
Add the dry mixture to the egg mixture and mix gently.
Grease the bread maker bucket with oil and pour the dough into it.
Close the lid and cook the biscuit in the appropriate mode.

Tip: You can use melted chocolate instead of cocoa.

Baking with condensed milk cream

The cream that everyone loves! It is simple as it consists of only two ingredients. If you've never heard of it before, try it immediately!

How to cook:

Divide the eggs for making the biscuit as usual.
Send one half of the sugar to the yolks, and the second to the whites.
Beat the yolks until they turn white and increase in volume.
Then be sure to use a clean whisk to beat the egg whites until they form stiff peaks.
Connect both masses together, but carefully, prying them with a spatula.
Add baking powder to flour and mix.
Next, add the dry mixture to the eggs in parts, kneading the ingredients until a perfect smooth dough is formed.
Grease the bread maker bowl with margarine.
Pour the dough into it and cook it until golden brown in the sweet baking mode.
Remove the butter from the refrigerator in advance and open it so that it has time to warm up to room temperature.
Cut it and place it in a deep container.
Add vanilla and beat until fluffy.
Next, pour in the condensed milk and continue whisking.
At the end, add the liqueur and bring until smooth.
Cool the finished biscuit and cut into three layers.
Assemble the cake, coating each layer with cream.
Leave a little on the sides and top, then remove the cake to soak.

Tip: you can use either white or boiled condensed milk.

Making Banana Pie with Vanilla Mousse

This recipe may require a large number of ingredients, but it is not as complicated as it seems at first glance. Lush banana cakes hide a divine cream with the addition of vanilla, it’s worth making!

INGREDIENTS	QUANTITY
sugar	0.4 kg
cream cheese	500 g
milk	120 ml
soda	5 g
powdered sugar	50 g
bananas	2 pcs.
flour	245 g
33% cream	290 ml
eggs	2 pcs.
baking powder	10 g
vanillin	2 g
cocoa	70 g
vegetable oil	120 ml
salt	2 pinches
butter	20 g
vanilla	1 pod
Cooking time: 65 minutes	Calorie content per 100 grams: 270 kcal

How to cook:

First, combine sugar, soda, baking powder, vanillin, cocoa and salt.
Mix everything and add flour through a sieve.
Mix everything again with a spatula or whisk.
Pour milk into a nearby bowl, add eggs and vegetable oil.
Peel the bananas and place in a blender.
Blend them until pureed and add to the last ingredients.
Connect them together and add them to the flour mixture.
Using a mixer, bring all ingredients to the consistency of a homogeneous dough.
Grease the bread baking pan with oil.
Pour in the batter and cook in biscuit mode.
During this time, prepare the cream: first, pour the cold cream into a tall bowl.
Add powder to them and beat the ingredients to a thick texture.
Add cream cheese here too.
Cut the vanilla lengthwise and remove all the seeds with the tip of a knife.
Add them to the cream and beat the whole mass until smooth.
Take out the finished biscuit and cool, cut into cakes.
Assemble the cake, coating each layer with the prepared cream.
Grease the sides and top too, and then put the cake in the refrigerator.

Tip: you can add essence to the cream along with fresh vanilla.

Very often, while preparing a cake, many questions arise about how to decorate it, how to decorate it better? Luckily, there are millions of options available today, and now we're going to share the most popular ones.

If you touch on the classics, you can use chocolate ganache - droplets that flow down the sides of the cake. You can replace it with a cheaper option - glaze. You can use a variety of decorative powders, beads and the like.

Nowadays it is fashionable to decorate dessert with chocolate spheres, cakes, macaroons, sweets, candy bars, and lollipops. Fresh flowers don’t go out of trend either: big, bright, unusual!

Returning to the classics, one cannot help but recall fresh berries and fruits. They can be sprinkled with edible gold, dipped in caramel, etc. The same applies to nuts, which can also be caramelized.

As for serving the finished dessert, everything looks even more appetizing! You can serve a slice of cake with a scoop of ice cream and whipped cream. If you take something more modern, you can top a piece of baked goods with salted caramel, chocolate cream, or even serve it with vanilla pudding.

You can put a handful of fresh berries on the same plate, which will make the dessert even more beautiful and appetizing. Most often, blueberries, strawberries or raspberries are used for this purpose.

All tastes are given as examples, and you can change them to suit yourself and your preferences. Everything ingenious is simple!

A sponge cake is a good base for an amazing dessert. A bread maker is a cooking tool that will definitely get the job done. Our recipes are tested, so don't be afraid to take risks. After all, those who don’t take risks don’t drink champagne!

There are times when the housewife wants to pamper her household or guests with something special. If you are planning a celebration, but there is nothing to serve for tea, you can try baking a sponge cake in a bread maker. Many home confectioners consider it a good base for a wonderful dessert. Having a ready-made sponge cake on hand, you can easily create cakes or even a cake from it. There are a huge variety of ways to make sponge cake in a bread machine. Recipes, as well as tips on techniques for preparing the delicacy, can be found in our article. In it you will definitely find the best option for yourself.

Biscuit in a bread machine: a simple recipe

Traditionally, biscuits are prepared in the oven. It is known that recently housewives have gotten used to baking dessert in a slow cooker. The use of a bread machine for this purpose is still considered rare. Nevertheless, many craftswomen highly appreciated this unit and strongly recommend it as suitable equipment for baking fluffy biscuits.

Ingredients

Preparing this sponge cake in a bread machine is simple. For 7-8 servings use:

one glass of wheat flour;
one and a half cups of powdered sugar;
ten eggs;
one teaspoon of baking powder;
one teaspoon of vanilla sugar;
half a teaspoon of cinnamon.

Preparation

In accordance with one of the simplest recipes, a sponge cake in a bread machine is prepared as follows:

First of all, you need to sift the flour. According to experienced chefs, this is even more important when baking sponge cakes than when preparing other types of dessert dough. From flour that is fully enriched with oxygen, the sponge cake will turn out to be truly excellent - tall and fluffy.

Next, separate the whites from the yolks. You must try to do this as carefully as possible - for this purpose, use only chilled eggs and use a separate container. If for some reason it was not possible to cleanly separate the protein, you should not place it in a bowl shared with the proteins; it is better to leave it “for later” - the product will be useful for preparing other, less capricious dishes.

Then beat the yolks with powdered sugar until white foam appears. Housewives recommend using a mixer for this.

Once the volume of the yolks has approximately doubled or tripled, you can stop beating.

Next, manually or using a mixer, grind the whites into a strong foam. No need to use sugar! But you should add salt (a pinch) - this will make the whites whip better. In addition, the container in which the whites are beaten must be wiped with a napkin soaked in lemon juice or vinegar!

Then the whipped whites are added to the yolks and mixed well. Next, with constant stirring, add flour, cinnamon, baking powder and vanilla.

After this, the liquid, homogeneous dough is poured into the bowl of the bread machine, greased with oil, and the “Biscuit” mode is turned on (or a similar mode for sweet baked goods). You should try not to shake or move the bread maker during baking.

After the beep sounds, it is opened. You should get an elastic, rosy, fluffy sponge cake. It should be cooled, cut into portions or cakes and served with any cream, jam, etc.

Biscuit with a layer of berries

For those who find these desserts too boring and simple, we offer a recipe for making sponge cake with a raspberry layer in a bread machine - according to reviews, it is unusually bright, tasty and unusual.

Included

The following ingredients are used:

200 grams of sugar;
5 eggs;
2 grams of vanillin;
200 g flour;
180 g raspberries.

It usually takes about 70 minutes to prepare. Calorie content of 100 grams of product is 233 kcal.

Description of cooking method

Raspberries are sorted and any damaged ones are thrown away. Eggs are traditionally divided into whites and yolks (use different containers, be sure to be clean!). Sugar is divided into 2 parts. One should be added to the yolks, the other will go to the whites. First, beat the whites until they form stiff peaks. Then you should take care of the yolks - beat them until they are white, until the volume of the product increases 3 times. Next, the whites are carefully introduced into the yolk mass, stirring the mixture with a spatula. Then the flour is combined with vanillin and gradually introduced into the egg mixture.

After the dough reaches a state of homogeneity, half of it is poured into the bread machine, distributed and raspberries are placed on top. The remaining dough is placed on top of the berries, leveled and baked. Important! After the ready signal sounds, you must wait about a quarter of an hour and only then open the lid.

Norman Bavaroise

Chocolate dessert with basil

Clafoutis with cherries

Tropical dessert

Caramel tiramisu

More on the topic “Tiramisu recipe from Seleznev”:

Ingredients:

How to make cake layers in a bread machine:

Sponge cake with a layer of berries in a bread machine

Sponge cake with coffee cream

Chocolate sponge cake in a bread maker

Baking with condensed milk cream

Making Banana Pie with Vanilla Mousse

Biscuit in a bread machine: a simple recipe

Ingredients

Preparation

Biscuit with a layer of berries

Included

Description of cooking method