That home-made cake turned out tasty, prepare tasty cream, impregnation and glaze. But the main thing - correctly baked cake layers. You can make them of shortcake, egg or puff pastry, give to products any form and thickness
Biscuit cake layers
The most popular housecakes option - products from a biscuit. Biscuit cake layers can be baked in a form or on a baking sheet. Finished products become impregnated with syrup, and then are coated with cream. Correctly baked biscuit turns out air and magnificent, it well holds a form.
It is simple to prepare a biscuit. Separate yolks from proteins and pound with sugar before its full dissolution. Beat whites in strong foam, and then enter a half of proteinaceous mix into yolks. Add a sifted flour and the remained proteins, accurately mixing dough from top to down. That cake turned out tasty, observe proportions of products. Pastries by skin weighing 640 g require 1 glass of wheat flour, 6 eggs and 6 tablespoons of sugar.
That cake layers became air, follow rules of baking of a biscuit. Lay out dough in the form oiled, and place in the oven warmed to 200-220os. Time of pastries depends on thickness of a cake layer and varies from 10 to 50 minutes. It is possible to check readiness of a product by means of a wooden splinter - after a vtykaniye in a biscuit on it there shouldn't be test traces. That cake layers didn't fall down, during pastries try not to open an oven door. Ready cake layers before impregnation need to be cooled well. Let's them stand several hours. If not to make it, after impregnation cake can collapse. The thick cake layer can be cut on several thin layers. Do it by a special knife string - it doesn't allow a biscuit to crumble.
Cake layers from shortcake dough
From shortcake dough it is possible to bake tasty friable cake layers for home-made cakes and cakes. They are coated with jam, whipped cream or any cream, from sour cream to scalded. Sand cake layers turn out fatter and dense, they well hold a form. Most often they are done round or rectangular. The most tasty sand cake layers are preparing on the basis of a desi. But if desired it can be replaced with high-quality margarine, specially intended for pastries. For preparation of cake layers by lump in 900 g you need 300 g of a desi, 3 glasses of wheat flour, 2 eggs and 1 glass of sugar. If you use unsalted oil, it is necessary to add a little salt to dough. It can prepare sand cake layers even for the beginning hostess. Oil, eggs and sugar are pounded in homogeneous mass, then the sifted flour is poured into it. Dough is kneaded by hands, and then cooled in the fridge. The oil which is contained in the test thaws quickly therefore during the mixing and pastries it is very important to observe temperature condition. Roll ready dough on the board powdered with flour. Pin layer a knife in several places and lay on a baking tray or in a form, and then place in well warmed oven. Don't do cake layers too thick - they won't be able well пропечься. Prepare products at a temperature 230-250os till uniform golden color. Removing cake layers from a baking sheet, act very carefully - fragile sand products easily break.