Biscuit in a bread machine. Sponge cake in a bread machine How to make sponge dough fluffy in a bread machine

07.03.2024

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 chop 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.
Place layers of 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 beat.
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.

So, first of all, as always when preparing baked goods, sift the flour. This is even more important for sponge cakes than for other types of dough - if the flour is well enriched with oxygen, the sponge cake will turn out fluffy and tall.

Recipe:
1. Separate the yolks from the whites. We try to do this as carefully as possible - for this we take chilled eggs and use separate dishes. If it was not possible to cleanly separate the protein, do not put it in a common bowl with the proteins; it is better to leave it “for later” for preparing less demanding dishes.
2. Beat the yolks with powdered sugar until white. Better and easier, of course, with a mixer. When the yolks double or even triple in volume, stop beating.
3. Now it’s up to the whites - we also grind them by hand or with a mixer into a strong foam. Sugarless! But add a pinch of salt - they will come together better. Oh, and don’t forget to wipe the bowl with a cloth soaked in vinegar or lemon juice!
4. Add the whipped whites into the yolk mixture and mix thoroughly.
5. Now add flour, baking powder, cinnamon and vanilla, continuing to stir, stir and stir - no longer intensely, but very gently and carefully.
6. Pour the resulting liquid, homogeneous dough into the oiled bowl of the bread machine and turn on the “Biscuit” mode (if this is not available, use another mode for sweet pastries).
7. Try not to shake or move the bread maker while baking. As soon as the beep sounds, open it and see what happens. Is the sponge cake fluffy, rosy and elastic? So you did everything right! Cool the biscuit, cut into cakes or portions and serve with any jam, cream, etc. Enjoy your tea! ;)

Ingredients

Wheat flour - 1 Cup
Powdered sugar - 1.2 cups
Eggs - 10 pieces
Baking powder - 1 teaspoon
Vanilla sugar - 1 teaspoon
Cinnamon - 0.5 teaspoons

Main ingredients:
Flour and dough, Biscuit dough

Note:
Surely you stumbled upon this web page for a reason. Would you like to know how to make "Bread Maker Sponge Cake". A simple recipe for preparing this dish, but the classic components of these products can always be replaced to suit your own taste. This is everyone's favorite dish, and its preparation will bring home comfort and warmth to your homes. A detailed description of each step with a photo will help you understand how to prepare “Biscuit in a bread machine” using homemade khena. If you liked this recipe, rate it and write your comment for the author. Take note that you need to count the calorie content of each dish you prepare, and then cooking will become not just a way to eat deliciously, but will also help take care of your health and figure.

Description:
Biscuit dough is ideal for making homemade cakes, pastries and other desserts. How to make a sponge cake in a bread machine? Easier than the usual way, I assure you!

Number of servings:
7

Cooking time:
2 hours 0 minutes

time_pt:
PT120M

Come visit us, we will be very glad to see you!

Ingredients

Wheat flour - 1 Cup
Powdered sugar - 1.2 cups
Eggs - 10 pieces
Baking powder - 1 teaspoon
Vanilla sugar - 1 teaspoon
Cinnamon - 0.5 teaspoons

Main ingredients:
Flour and dough, Biscuit dough

Description:
Biscuit dough is ideal for making homemade cakes, pastries and other desserts. How to make a sponge cake in a bread machine? Easier than the usual way, I assure you!

Number of servings:
7

Cooking time:
2 hours 0 minutes

time_pt:
PT120M

Come visit us, we will be very glad to see you!

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

Ingredients

Ingredients