Ingredients:
Biscuit:
280 g flour,
50 g cocoa,
1/2 tsp. baking powder,
a pinch of salt,
1 tsp soda,
200 g sugar,
3 eggs
125 ml vegetable oil,
250 ml sour milk.
Cream:
2.5 glasses of milk,
0.5 cups sugar,
4 tbsp. l. flour,
1 egg,
1 tsp. vanilla sugar.
White and dark chocolate for decoration!
Cooking method:
Mix the dry dough ingredients.
Beat eggs, vegetable oil and milk in a mixer. Add dry ingredients to this mixture and mix again.
Pour the dough into a greased pan. Bake at 180 C for 35 minutes. Leave the finished biscuit in the mold until it cools down!
Cream: Boil 1.5 cups of milk with sugar.
Beat the remaining milk with the egg and flour until smooth.
Carefully add the resulting mixture into boiling milk.
Reduce heat to low and cook, stirring continuously, for 7-8 minutes until the cream thickens. Remove from heat and let cool completely!
Using glasses of different diameters, cut circles from the biscuit. Cut each circle in half lengthwise.
For mushroom cakes you will need 3 small mugs and 1 large one. Collect the fungi, coating them with cream - 2 small circles - the “leg”, then a large one, and then again a small one - the “hat”. Grease the top of the cake generously with cream.
Melt 2 types of chocolate separately in a water bath! Grease the “leg” of the mushroom with white chocolate, and the “cap” with dark chocolate!
Bon appetit!
For my son, a little chocolate lover, I always make very chocolate cakes for his birthday; this year we had this cake. The cake turned out juicy, richly chocolatey and very tasty. This cake is very easy to prepare, and the taste will delight all chocolate lovers. To prepare a chocolate cake with sour milk, take out all the products from the refrigerator in advance and let them lie at room temperature for at least an hour so that they are at the same temperature, then it will be easier to prepare.
Recipe Information
Cooking method: bakery .
Number of servings: 1 cake.
Ingredients for a cake with a diameter of 22 cm:
- 150 g butter (softened)
- 200 g premium wheat flour
- 30 g cocoa powder
- 2 tsp baking powder for dough
- 170 g sugar
- 1 tbsp. vanilla sugar
- 4 eggs
- 125 ml sour milk
For filling:
- 200 g dark chocolate
- 100 g butter
- 200 ml whipping cream
- 70 g powdered sugar
- cocoa and chocolate figures for decoration.
Preparation
Sift the flour into a large bowl, add baking powder and cocoa and mix everything together.
Pour sugar, vanilla sugar into a cup and add softened butter.
Add the eggs and pour the sour milk into the cup.
Mix everything well with a whisk until you get a homogeneous dough without lumps, the consistency of thick sour cream.
Preheat the oven to 180 degrees. Line a springform pan with baking paper and grease with butter. Transfer the dough into the mold, level it, and shake it several times to distribute the dough evenly. Soak a simple kitchen towel in cold water and wrap it around the pan so that the dough rises evenly, without a hill in the center. Bake the cake with a towel for the first 20 minutes, then remove it and remove it from the oven, otherwise it will start to burn. Bake the cake for about 45 minutes total, until a wooden skewer comes out clean when pierced.
Remove the cake, cool for 10 minutes in the pan, then carefully remove the pan and cool the cake on a wire rack.
Cut the cake horizontally into three equal parts.
For the filling, place all ingredients in a small saucepan. Break the chocolate into pieces.
Melt the filling over low heat, stirring occasionally, until it begins to thicken. Cool, stirring occasionally. I put the filling in the refrigerator for better thickening, although it didn’t wait a bit, the cake should have already been served, but the remaining filling thickened very well.- Grease the cakes with thick filling and place them on top of each other. Frost the top and edges of the chocolate cake. Decorate with figures and sprinkle with cocoa.
Ingredients:
280 g flour,
50 g cocoa,
1/2 tsp. baking powder,
a pinch of salt,
1 tsp soda,
200 g sugar,
125 ml vegetable oil,
250 ml sour milk.
2.5 glasses of milk,
0.5 cups sugar,
4 tbsp. l. flour,
1 tsp. vanilla sugar.
White and dark chocolate for decoration!
How to cook:
Mix the dry dough ingredients.
Beat eggs, vegetable oil and milk in a mixer. Add dry ingredients to this mixture and mix again.
Pour the dough into a greased pan. Bake at 180 C for 35 minutes. Leave the finished biscuit in the mold until it cools down!
Cream: Boil 1.5 cups of milk with sugar.
Beat the remaining milk with the egg and flour until smooth.
Carefully add the resulting mixture into boiling milk.
Reduce heat to low and cook, stirring continuously, for 7-8 minutes until the cream thickens. Remove from heat and let cool completely!
Using glasses of different diameters, cut circles from the biscuit. Cut each circle in half lengthwise.
For mushroom cakes you will need 3 small mugs and 1 large one. Collect the fungi, coating them with cream - 2 small circles - the “leg”, then a large one, and then again a small one - the “hat”. Grease the top of the cake generously with cream.
Melt 2 types of chocolate separately in a water bath! Grease the “leg” of the mushroom with white chocolate, and the “cap” with dark chocolate!
Instead of sour milk, you can use yogurt. It’s also easy to sour regular milk by adding lemon juice!
For 2 glasses of fresh milk - juice of 1/4 lemon, let stand for 30 minutes and that's it, sour milk is ready!
The cakes turned out very tender, melting in your mouth!
Milk is often used in making baking dough. Many recipes for sponge cakes made with milk are an example of this.
Basically, the set of products for such a dough, in addition to the main ingredient, is repeated - sugar, flour, eggs, baking powder and butter. However, you can diversify the pie by adding cereal flour instead of wheat flour. For example, take buckwheat, semolina or oatmeal. Vanilla sugar, liqueur or chocolate will help to emphasize the exclusivity of the taste. And if you prepare an impregnation for the sponge cake, say, sugar syrup with berry puree and some simple cream, you can get a full-fledged holiday cake!
Biscuit with milk - general principles of preparation
It is better to use homemade milk for biscuits or trusted brands. It is better if the dairy product is as fresh as possible. Eggs for the biscuit must be fresh. They can be whipped either by separating the whites from the yolks, or simply breaking them and mixing with sugar until thick foam. Milk should be poured into the dough in portions so as not to spoil the airiness of the pie. It is advisable to take butter of high quality and with a pleasant smell. It must first be melted and cooled, added to the eggs. Flour must be of the highest grade. It must first be mixed with all the dry ingredients and after that you can gradually add flour to the dough.
Before adding boiled milk to the dough, it should be cooled until slightly hot, otherwise the eggs in the dough may curl. Cold milk should be kept at room temperature for at least five minutes before adding to the dough. If sour milk is used, no more than a week should pass from the end of its expiration date.
The biscuit should be cooked until golden brown. There is no need to overcook, otherwise it will turn out dry. The finished biscuit should be allowed to cool down and then it can be removed from the mold.
Sponge cake with milk and semolina with strawberry cream
Ingredients:
Six chicken eggs;
310 ml milk;
150-170 g granulated sugar;
3 g salt;
20 ml sunflower oil;
Small packet of baking powder;
150 g semolina;
for cream:
220 g strawberries or other seasonal berries;
65 g butter;
120 g powdered sugar;
100 g of fat sour cream or 33% fat cream.
Cooking method:
1. Rinse the eggs in warm water and dry with a towel. Separate the whites and yolks.
2. Combine the whites with salt and beat until stable foam.
3. Mix the egg yolks with sugar and vanilla with a spatula.
4. Pour semolina into the yolks and mix, set aside for five minutes for the cereal to infuse. Add warm milk, baking powder and mix again. Leave for five minutes.
5. At this time, turn on the oven to heat up to 180°C.
6. Carefully combine the whites and yolk mixture.
7. Cover a mold or baking sheet with high sides with special paper and grease with oil.
8. Distribute the dough into the mold.
9. Place in the oven for baking.
10. The finished pie will rise and be golden brown. Remove it from the oven and cool at room temperature.
11. To make the cream, sort and rinse the berries. Then place in a blender bowl and grind into a paste.
12. Add the remaining ingredients for the cream to the berry puree and beat until smooth.
13. Leave the cream to cool.
14. Then cut the pie into layers and generously spread with cream. Place in the refrigerator for a few more minutes.
Buckwheat sponge cake with cold milk
Ingredients:
150 g buckwheat or flour;
50 g of premium quality wheat flour;
Six chicken eggs;
A quarter glass of cold milk;
Half a glass of sugar;
A packet of baking powder for dough;
15 g butter.
Cooking method:
1. Sort the buckwheat and grind into fine flour crumbs in a coffee grinder. If you use ready-made flour, sift it. Combine with wheat.
2. Break the eggs into a bowl and add milk and sugar. Mix with a mixer.
3. Add flour and baking powder there, mix until smooth.
4. Leave the dough for the buckwheat grains to swell for 15-20 minutes, covering the bowl with a lid.
5. Generously grease the pie pan with butter and pour the dough into it.
6. Place the dough in the oven at a temperature of 180-200°C.
7. When the pie rises and turns golden brown on top, remove it from the oven and let cool.
Hot milk sponge cake with chocolate glaze
Ingredients:
310 g dark chocolate;
255 g butter;
260 g sugar;
Three chicken eggs;
120 ml fat milk;
Baking powder;
170 g wheat flour (highest quality);
200 g blueberries;
5 ml liqueur;
20 ml sunflower oil.
Cooking method:
1. Mix boiled milk with butter (60 g) and heat a little more. The oil should disperse.
2. Break the eggs into a bowl. Add sugar (150 g) and vanillin. Beat a little until smooth.
3. Pour flour and baking powder into the egg mixture. Mix.
4. Add milk and butter and mix.
5. Line the baking dish with special paper and grease with sunflower oil.
6. Pour the dough onto paper. Distribute evenly, helping yourself with a spatula.
7. Place in a hot oven at a temperature of 180-200°C.
8. Sort the blueberries, rinse and dry slightly. Grind into puree in any convenient way.
9. Mix blueberries with the reserved sugar and place on low heat on the stove. Bring to a boil, stirring. Cook for a few minutes. When the mixture begins to thicken, turn off the heat and cool slightly. Add liqueur and stir. Set aside for now.
10. Break the chocolate into pieces and put it in a water bath to melt.
11. Add butter to chocolate and mix.
12. When the creamy chocolate mass acquires a homogeneous consistency, remove from heat.
13. Remove the finished biscuit from the oven. Cool for half an hour and remove from pan.
14. Cut the biscuit into two slices and coat with sugar-blueberry syrup.
15. Connect the biscuit layers.
16. Spread chocolate glaze on all sides and refrigerate until it hardens.
Biscuit with milk and chocolate
Ingredients:
A packet of baking powder;
One and a half cups of premium quality wheat flour;
20 g unsweetened cocoa;
100 g sugar;
130 g dark chocolate;
50 g butter;
Three chicken eggs;
50 ml milk.
Cooking method:
1. Break the dark chocolate into pieces and mix with butter. Place in a water bath. Heat until the wedges are melted.
2. Beat sugar with eggs until smooth.
3. Add milk to sugar. Mix.
4. Sift the flour. Mix with cocoa.
5. Mix the egg-sugar mixture with chocolate. Add flour mixed with cocoa and baking powder.
6. Knead the dough.
7. Place the dough in a form lined with special paper and smooth it out.
8. Place in the oven to bake at a temperature of 180-200°C.
Milk sponge cake with oatmeal and vanilla cream
Ingredients:
120 ml fat milk;
Three eggs;
6-7 g baking soda;
150 g sugar;
100 g oatmeal;
70 g of premium quality wheat flour;
10 g tangerine or orange zest;
for cream:
Three eggs;
100 g sugar;
Vanillin packet;
100 ml full fat milk or cream.
Cooking method:
1. Grind oatmeal into flour in a coffee grinder. Mix with flour and soda. Sift everything together through a fine sieve.
2. Beat sugar with eggs. Add pre-chopped tangerine and orange zest.
3. Boil the milk and cool. It should be hot, but not scalding. Otherwise the eggs will curdle.
4. Add milk to the sugar mass and mix.
5. Now add flour in portions and mix.
6. Knead the dough. Set aside for a few minutes to “ripen”.
7. Place the dough in the mold and bake until done in a hot oven at 200°C.
8. Leave the baked biscuit to cool. And then cut into cakes.
9. For the cream, separate the yolks and whites.
10. Beat the whites with sugar until well foamed.
11. Combine the yolks with milk and put on moderate heat. Be sure to stir with a whisk. Cook until thickened. Strain. Cool slightly.
12. Combine the yolks with the whites and beat again for a minute.
13. Coat the cakes with cream and combine. Leave in the refrigerator to cool for a few minutes.
Sponge cake with sour milk and poppy seeds
Ingredients:
300 g wheat flour;
A packet of baking powder or 6 g of baking soda;
100 ml sunflower oil;
200 ml sour milk;
Three eggs;
150 g sugar;
4 g poppy seeds.
Cooking method:
1. Mix sour milk with butter. Add eggs and granulated sugar. Beat a little with a regular whisk.
2. Mix flour with baking powder.
3. Combine the egg-milk mixture and dry ingredients. Knead a slightly runny dough.
4. Grind the poppy seeds into crumbs or crush them in a mortar with a small amount of sugar.
5. Add poppy seeds to the finished dough and mix so that it is evenly distributed throughout the dough.
6. Transfer the dough into a greased pan and bake until done in a hot oven at a temperature not exceeding 200°C.
Before beating eggs, it is better to cool all the equipment so that the protein foam turns out thicker.
Before adding dry ingredients to the dough, sift them.
It is better not to open the oven while baking, otherwise all the airiness will be disrupted.
The biscuit will be softer if you use milk with a higher fat content.
The form with the dough should only be placed in a preheated oven.
The cooled sponge cake can be cut into pieces and formed into a cake.
1. Mix the dry ingredients of the dough.
2. Beat eggs, vegetable oil and milk in a mixer. Add dry ingredients to this mixture and mix again.
3. Pour the dough into a greased pan. Bake at 180 C for 35 minutes. Leave the finished biscuit in the mold until it cools down!
4. Cream: Boil 1.5 cups of milk with sugar.
5. Beat the remaining milk with the egg and flour until smooth.
6. Carefully add the resulting mixture to boiling milk.
7. Reduce heat to low and cook, stirring continuously, for 7-8 minutes until the cream thickens. Remove from heat and let cool completely!
8. Using glasses of different diameters, cut circles from the biscuit. Cut each circle in half lengthwise.
9. For mushroom cakes you will need 3 small mugs and 1 large one. Collect the fungi, coating them with cream - 2 small circles - the stem, then a large one, and then again a small one - the cap. Grease the top of the cake generously with cream.
10. Melt 2 types of chocolate separately in a water bath! Grease the stem of the mushroom with white chocolate and the cap with dark chocolate!
A complex recipe for sponge cake made from sour milk (it always works and does not require soaking) and cakes made from it! home cooking step by step with photos. Easy to prepare at home for 39. Contains only 247 kilocalories.
- Preparation time: 8 minutes
- Cooking time: 39
- Calorie Amount: 247 kilocalories
- Number of servings: 8 servings
- Type of dish: Dessert
- National cuisine: home kitchen
- Complexity: Complicated recipe
Ingredients for nine servings
- Biscuit:
- Flour - 280 g,
- Cocoa - 50 g,
- Baking powder - 1/1, tsp.
- A pinch of salt,
- Soda - 1 tsp,
- Sugar - 200 g,
- Eggs - 3 pcs
- Vegetable oil - 125 ml,
- Sour milk - 250 ml.
- For cream:
- Milk - 2.5 cups,
- Sugar - 0.5 cups,
- Flour - 4 tbsp. l.,
- Egg,
- Vanilla sugar - 1 tsp
- White and dark chocolate for decoration!
Step-by-step preparation
Instead of sour milk, you can use yogurt. It’s also easy to sour regular milk by adding lemon juice! For 2 glasses of fresh milk - juice of 1/4 lemon, let stand for 30 minutes and that's it, sour milk is ready! The cakes turned out very tender, melting in your mouth!
