Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients. Get eggs, kefir and vegetable oil from the refrigerator in advance so that they are heated to room temperature. This is important, since cold products make the dough heavier. Sift flour and cocoa in a separate bowl — so they will be saturated with oxygen, and the biscuit will turn out to be more air.
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Step 2
Drive eggs into a deep bowl, add sugar. Beat a whisk or mixer for 2-3 minutes before the appearance of a light foam — the mixture should brighten and slightly increase in volume.
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Step 3
In a separate bowl, connect kefir with soda. Stir well and leave for 1-2 minutes. Bubbles will appear on the surface — this means that Soda has extinguished and the biscuit will be lush.
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Step 4
Pour vegetable oil into the egg mixture and beat slightly with a whisk. Then add the prepared kefir and mix again. The mass should be homogeneous and smooth.
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Step 5
Gradually, in small portions, pour a mixture of flour and cocoa. Each time, carefully mixing with a whisk or spatula, moving from the bottom up. It is important not to kill the dough — it should remain liquid and easily drain from the corolla.
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Step 6
Cover the baking dish with foil or parchment, you do not need to lubricate. Pour the dough and smooth the surface with a spatula. Bake at 180 ° C 35-50 minutes. Time depends on your oven, so close to the end, check the readiness with a skewer: it should come out dry and clean.
Form diameter 22 -24 cm.
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Step 7
After baking, do not take out the biscuit right away — leave it in uniform when the oven door is ajar. This will allow him to cool gradually and maintain splendor. Then carefully remove and transfer to the grille.
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Step 8
Prepare the cream. Place the softened butter in a bowl and beat with a mixer along with vanilla sugar until splendor. The oil should become light and air.
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Step 9
Add condensed milk 1 tablespoon, without stopping whipping. The cream should turn out to be homogeneous, smooth and delicate. If it is too thick, you can add a little more condensed milk.
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Step 10
Cut the cooled biscuit into 2-3 cakes with a long knife or special thread. Cut off the top, poke and dry in a dry pan for 5-10 minutes.
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Step 11
Grind the resulting dried biscuit in a blender in small crumbs for decoration.
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Step 12
Collect a home biscuit cake. Put the first cake on the plate and grease it abundantly with cream, evenly distributing it with a spatula. Put the second cake on top and also cover it with cream, not forgetting to smear the sides of the cake.
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Step 13
Sprinkle the cake with chocolate crumbs from all sides. Remove in the refrigerator for at least 1 hour — during this time the cream is stabilized, and the taste will become more saturated.
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Step 14
Before serving, cut the cake with portioned pieces. The finished homemade biscuit cake is soft, wet and very fragrant. The cream makes it sweet and delicate, and chocolate baby adds a light texture note. This is a universal dessert that will appeal to both children and adults, as well as suitable for a cozy family dinner and for the holiday.
Nice tea party!
📌 Look at ours A selection of home biscuit cakes — There are many great ideas for inspiration.
