Biscuit dough recipes


Chocolate cake without eggs
302 - - -
...and a cake from him))
Biscuit from the flour of durum wheat
299 - 50м 8
Because I care about their figure and health, they prefer not to use flour. Flour from durum wheat, a good replacement! Try it and you! You will not regret.
Biscuit easily
221 - 60м -
This is an easy and delicious cake that always helps me. The recipe is good because the eggs should not be divided into whites and yolks. Try to bake, and you will succeed!
Rice chiffon cake without gluten
214 - 45м -
Recipe found on the Internet. Corrected. Observed and made conclusions. Very important: protein fluff is correct; the yolk should increase in volume by 2.5-3 times; - cakes bake not thick, it is better to bake two; centre slightly to release from the dough, more dough to move to the edges. The middle is baked longer and does not have time to rise, though baked through. I got a very lush, vkusnyuschy cake. Tenderness is incredible. Loose. Height 5 cm. I think that even healthy people gluten, like very much. And for people not carrying it-a godsend. Recommend!
Dough biscuit
187 4 50м 12
From among my favorites.
Gluten-free mint cake
186 - - -
The recipe was born spontaneously. Imagine: December 31, 5 p.m., and the husband asks for something sweet tea for new year's table. I have it on a gluten-free diet, I had to quickly rectify the situation to please.
Biscuit lazy
172 - 25м -
Sponge cake, you can bake just the dough, you can add different toppings such as berries, nuts, poppy seeds, cocoa. Cooked very quickly.
Marble cake
155 - - -
Soft, airy, porous, does not require impregnation and flavorful cake, just melts in your mouth. A favorite treat of our family. And the guests did not remain indifferent. A wonderful gentle and mild after the Banquet. Prepare the sponge cake very often as without, and with marble pattern, which use cocoa or, as in this embodiment, powder of matcha. Done simply and quickly. Importantly, to observe all the nuances of cooking and wait for the "ripening " in the fridge.
Biscuit
146 - 50м 8
Light and airy sponge cake, it is the basis of cakes "Summer day".
Cake of boiled condensed milk
143 - 30м 4
Offer a recipe of biscuit of boiled condensed milk. The recipe is very simple. Suitable as a base for the cake. It turns out it is soft and lush. Last year I worked in a pastry shop and I liked this recipe, so I of course took it in his piggy Bank. Try it, maybe you'll like it!
High and fluffy sponge cake without baking soda
142 - - -
Simple but lush cake, not difficult to prepare. It works fine, especially if you have a mixer.
Angel food cake with raspberries
139 - - 10
Biscuit on some egg whites
Biscuit "La Gioconda"
134 - 45м -
This cake contains quite a few sugar, almonds, a teeny bit of flour and oil. So it turns out very tender and soft. In most cases it is used for rolls, as prepared it is very soft and elastic. Also, this cake is a perfect base for desserts! Biscuit "La Gioconda" is different from all other types of biscuits because it is not whipped eggs with sugar, and with almond-sugar powder 1 :1. "Mona Lisa" traditionally baked in a very thin sheet and a very short time. The result is a flexible porous sponge. This cake has two remarkable properties: it is easily rolled into a roll without cracks and breaks (especially if you added butter), and it absorbs much of the syrup, taking it taste, it does not crumble, do not soak, not crushed under the weight of the cream. This cake stays fresh a long time.
Delicious cake
134 4 40м -
When he was very young (10 -12 years), decided to make mom a gift for her arrival from work. To bake a cake. With the cakes. I did not succeed (as it turned out later, much little flour added). Mom came home from work and saved the cake. I gently slipped the recipe, which I use to this day.
Very soft air biscuit
132 - 60м -
Very tasty for tea!
Cake "Proletarians of all countries, unite!"
129 - 70м 6
A very quick cake to may 1. A little, lean.
Sponge cake with boiling water
128 - 20м 8
This recipe took a familiar pastry. Always turns out great. Filling and decoration to your taste.
Biscuit "gentle"
128 4 60м 8
Sweet, tender.
Fluffy honey biscuit
127 - - -
This cake is a godsend if you need to bake something quick for tea. No tedious whisking. The dough is ready in 5 minutes! Take on arms.
Biscuit from protein
126 - - -
I have long wanted to prepare this cake, but was stopped by the lack of special forms with "legs" that you want to turn upside down to the cake he fell down as it cools down. Still made it, but in the form for cupcakes. He's great as a Breakfast and afternoon snack, as a dessert with fruit sauces, chocolate or custard creams. In General, with anything... Very soft, light, with a unique taste. At least once try to cook it.
Japanese sponge cake "Honey Castella"
125 - 120м 6
Castella is a popular Japanese sponge cake, which dates back to the XVI century, when it was brought to Japan by Portuguese merchants. It was perfectly kept and does not spoil during the long journey. The word "Castella" comes from the Portuguese Pão de Castela, "bread from Castile". This kind of biscuit sweeter than the European varieties of biscuit. Part of the Castella includes sugar, white and brown, honey and mizuame - syrup obtained by the conversion of starch into sugar. Thanks honey, and syrup the consistency of the cake turns out dense and moist. Over time, the recipe for Castella was greatly changed under the influence of Japanese preferences, often make the cake with ingredients - sweet rice wine Mirin, matcha green tea, etc. There are many recipes of this dessert, is markedly different as the technology of preparation and composition. Option Castella, cooked, contains exotic ingredients, but due to the large amount of honey, gives a very fragrant and sweet. Recipe taken from the magazine "Home".