Sour milk biscuit recipe. Very chocolate cake with sour milk

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 of 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:

Stir dry dough ingredients.

Beat eggs, vegetable oil and milk in a mixer. Pour dry ingredients into this mass 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!

Cream: Boil 1.5 cups of milk with sugar.

Beat the remaining milk with egg and flour until smooth.

Gently pour the resulting mixture into the 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 need 3 small mugs and 1 large one. Collect the fungi, smearing with cream - 2 small circles - "leg", then a large one, and then again a small one - "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, and the "hat" with dark chocolate!

Instead of sour milk, you can use sour milk. And also ordinary milk can be easily sour by adding lemon juice!
For 2 cups of fresh milk - juice of 1/4 lemon, let stand for 30 minutes and that's it, the sour milk is ready!
The cakes turned out to be very tender, melting in your mouth!

For my son, a little chocolate lover, I always make very chocolate cakes for his birthday, this year we had such a cake. The cake turned out to be juicy, richly chocolatey and very tasty. Preparing such a cake is very simple, and the taste will delight all chocolate lovers. To make a chocolate cake with sour milk, remove 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 cook.

Recipe Information

Cooking method: bakery .

Servings: 1 cake.

Composition 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 icing sugar
cocoa and chocolate figurines for decoration.

Preparation

Sift flour into a large bowl, add baking powder and cocoa, and stir.
Add sugar, vanilla sugar and softened butter to a cup.
Add eggs and pour sour milk into a cup.
Whisk everything well until you get a homogeneous dough without a lump, the consistency of thick sour cream.
Preheat the oven to 180 degrees. Cover the detachable dish with baking paper and brush with butter. Transfer the dough into a mold, flatten, and shake it several times to distribute the dough evenly. Soak a simple kitchen towel in cold water, wrap the mold with it, so the rise of the dough will be even, without a slide in the center. Bake the cake with a towel for the first 20 minutes, then remove and remove from the oven, otherwise it will start to burn. Bake the cake in total for about 45 minutes, until the wooden stick is dry as it pierces the crust.
Remove the cake, cool for 10 minutes in the form, then carefully remove the form and cool the cake on the wire rack.
Cut the cake horizontally into three equal pieces.
For the filling, place all the 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, however, I did not wait a bit, the cake had to be served, but the rest of the filling thickened very well.
Grease the cakes with a thick filling and place them on top of each other. Brush the top and edges of the chocolate cake. Decorate with figurines and sprinkle with cocoa.

Good afternoon everyone!

Fragrant, sweet pastries have always been considered a symbol of excess. This is not our daily bread, designed to maintain health and strength. Quite the opposite is true. Pastries are served for dessert, for pleasure and rarely associated with healthy eating. But man is so constructed that he cannot always be correct. Even those who torment themselves with the strictest diets and careful calorie counting, no, no, yes, and indulge themselves with tiny portions of their favorite delicacy.

Ingredients:

300 ml of sour milk;

100 g granulated sugar;

1 tsp soda;

1 tbsp. l. cocoa powder;

1 tbsp. flour;

70 g of butter and 200 g of boiled condensed milk for cream;

3-4 walnuts for decoration.

Beat the eggs, combining the whites with the yolks.

Add granulated sugar and whisk. It is necessary for the grains to dissolve.

Pour in sour milk.

Then add flour mixed with baking soda or baking powder. The dough should be pretty runny.

Add a little cocoa powder last.

Line a baking dish with baking paper. Pour half of the dough onto it and place in the oven.

The temperature should be set to 170 degrees. It takes about 15 minutes to bake one cake. Check with a match. In total, you will need two cakes for this cake.

During the break, you can have time to prepare the cream. The butter can be rubbed to melt faster.

Beat it together with condensed milk until smooth.

Grease each cake with cream and then fold them on top of each other.

Sprinkle the cake with grated nuts.

Milk is often used in baking dough. Many milk biscuit recipes are examples 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 cake by adding cereal flour for a place of wheat. For example, take buckwheat, semolina or oatmeal. Vanilla sugar, liqueur or chocolate will help to emphasize the exclusivity of taste. And if you prepare an impregnation for a biscuit, say from sugar syrup with berry puree and some simple cream, you can get a full-fledged birthday cake!

Sponge cake with milk - general principles of preparation

It is better to use homemade milk for the biscuit, or from 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 by breaking them, and mixed with sugar until a thick foam. Pour milk 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 chilled, added to the eggs. Flour must be of the highest grade. It should be pre-mixed with all dry ingredients and after that you can add flour gradually to the dough.

Before adding boiled milk to the dough, it must be cooled to a slightly hot state, otherwise the eggs in the dough may curl. Cold milk must be kept at room temperature for at least five minutes before adding to the dough. If sour milk is used, then no more than a week should pass from the end of its shelf life.

Cook the biscuit until golden brown. You do not need to overexpose, otherwise it will turn out dry. The finished biscuit should be allowed to cool down and after that it can be pulled out of the mold.

Sponge cake with milk and semolina with strawberry cream

Ingredients:

Six chicken eggs;

310 ml of milk;

150-170 g of granulated sugar;

3 g salt;

20 ml of sunflower oil;

Small bag of baking powder;

150 g semolina;

for cream:

220 g strawberries or other seasonal berries;

65 g butter;

120 g icing sugar;

100 g of fatty sour cream or 33-% fat content of cream.

Cooking method:

1. Rinse eggs in warm water and dry with a towel. Separate the whites and yolks.

2. Combine whites with salt and beat until firm foam.

3. Mix egg yolks with a spatula with sugar and vanilla.

4. Pour semolina into the yolks and mix, set aside for five minutes to infuse the cereals. Add warm milk, baking powder and stir again. Leave on for five minutes.

5. At this time, turn on the oven to heat up to 180 ° C.

6. Carefully combine the whites and the yolk mass.

7. Cover a form or a baking sheet with high sides with special paper and grease with oil.

8. Distribute the dough over the mold.

9. Send to the oven for baking.

10. The finished cake will rise and be golden brown. Remove it from the oven and cool at room temperature.

11. To make the cream, sort out and rinse the berries. Then place in a blender bowl and grind into a gruel.

12. Add the rest of the cream ingredients to the berry puree and beat until smooth.

13. Put the cream to cool.

14. Then cut the cakes from the cake and grease generously with cream. Put in the refrigerator for a few more minutes.

Buckwheat biscuit with cold milk

Ingredients:

150 g of buckwheat or flour;

50 g of wheat flour of the highest quality;

Six chicken eggs;

A quarter glass of cold milk;

Half a glass of sugar;

Baking powder bag for dough;

15 g butter.

Cooking method:

1. Sort the buckwheat and grind into fine flour crumbs in a coffee grinder. If finished flour is taken, sift it. Combine with wheat.

2. Break eggs into a bowl and add milk and sugar. Stir with a mixer.

3. Add flour and baking powder to the same place, mix until smooth.

4. Leave the dough to swell the buckwheat grains for 15-20 minutes, cover the bowl with a lid.

5. Grease a baking dish generously with butter and pour the dough into it.

6. Send the dough to the oven at 180-200 ° C.

7. When the cake rises and has a golden brown crust on top, remove it from the oven and allow to cool.

Hot milk sponge cake with chocolate icing

Ingredients:

310 g dark chocolate;

255 g butter;

260 g sugar;

Three chicken eggs;

120 ml of fat milk;

Baking powder;

170 g wheat flour (top quality);

200 g blueberries;

5 ml of liqueur;

20 ml of sunflower oil.

Cooking method:

1. Mix the boiled milk with butter (60 g) and heat a little more. The oil should dissolve.

2. Break eggs into a bowl. Add sugar (150 g) and vanillin. Beat a little until smooth.

3. Pour flour and baking powder into the egg mass. Mix.

4. Add milk and butter and mix.

5. Line a baking dish with special paper and grease with sunflower oil.

6. Pour the dough onto the paper. Spread evenly using a spatula.

7. Put in a hot oven at a temperature of 180-200 ° C.

8. Sort out the blueberries, rinse and dry a little. Grind in mashed potatoes in any convenient way.

9. Mix the blueberries with the retained sugar and place on the low heat of the stove. Bring to a boil, stirring occasionally. Cook for a few minutes. When the mixture begins to thicken, turn off the heat and cool slightly. Add liquor and stir. Set aside for now.

10. Break the chocolate into slices and put to melt in a water bath.

11. Add butter to the chocolate, mix.

12. When the creamy chocolate mass acquires a homogeneous consistency, remove from heating.

13. Remove the finished biscuit from the oven. Cool for half an hour and remove from the mold.

14. Cut the biscuit into two plates and coat with sugar and blueberry syrup.

15. Connect the layers of the biscuit.

16. Grease with chocolate icing on all sides and refrigerate until it hardens.

Sponge cake with milk and chocolate

Ingredients:

Baking powder bag;

One and a half glasses of the highest quality wheat flour;

20 g unsweetened cocoa;

100 g sugar;

130 g dark chocolate;

50 g butter;

Three chicken eggs;

50 ml of milk.

Cooking method:

1. Break dark chocolate into wedges and mix with butter. Put in a water bath. Heat until the wedges are melted.

2. Beat sugar with eggs until smooth.

3. Add milk to the sugar. Mix.

4. Sift the flour. Mix with cocoa.

5. Mix the egg and sugar mixture with the chocolate. Add flour mixed with cocoa and baking powder.

6. Knead the dough.

7. Put the dough in a dish lined with special paper and flatten.

8. Put in the oven and bake at 180-200 ° С.

Sponge cake with milk with oatmeal and vanilla cream

Ingredients:

120 ml of fat milk;

Three eggs;

6-7 g of baking soda;

150 g sugar;

100 g oatmeal;

70 g of high quality wheat flour;

10 g of tangerine or orange peel;

for cream:

Three eggs;

100 g sugar;

Vanillin bag;

100 ml of full-fat milk or cream.

Cooking method:

1. Grind the oatmeal into flour in a coffee grinder. Mix with flour and baking soda. Sift everything together through a fine sieve.

2. Beat sugar with eggs. Add pre-chopped tangerine and orange zest.

3. Boil 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. Send the dough into a mold and bake until tender 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 a good foam.

11. Combine the yolks with milk and put on moderate heat. Be sure to stir with a whisk. Cook until thick. Strain. Cool slightly.

12. Combine yolks with whites and beat again for a minute.

13. Smear the cakes with cream and connect. Leave in the refrigerator to cool for a few minutes.

Sponge cake with sour milk with poppy seeds

Ingredients:

300 g wheat flour;

A bag of baking powder for dough or 6 g of baking soda;

100 ml of sunflower oil;

200 ml of sour milk;

Three eggs;

150 g sugar;

4 g of poppy seeds.

Cooking method:

1. Stir 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 thin dough.

4. Grind poppy seeds or crush in a mortar with a little sugar.

5. Add poppy seeds to the finished dough and mix so that it is evenly distributed over the dough.

6. Transfer the dough to a greased form and bake until tender in a hot oven at a temperature not exceeding 200 ° C.

Before beating the eggs, it is better to cool the entire inventory to make the protein foam thicker.

Sift dry ingredients before adding them to the dough.

It is better not to open the oven during baking, otherwise all airiness will be disturbed.

The biscuit will be softer if you use higher fat milk for it.

The dough mold should only be placed in a preheated oven.

The chilled biscuit can be cut into pieces to form a cake.