Prepare the ingredients.
Lubricate the baking dish with a small amount of vegetable oil and cover with parchment paper (if you do not use parchment, grease the form with oil and lightly sprinkle the bottom and walls of the form with flour (you will need about 1 tablespoon of flour to sprinkle the form). Shake off excess flour.
Combine flour (100 g) with cocoa powder (30 g) and sift 2 times through a fine sieve.
Melt butter.
Beating eggs in a water bath.
Break eggs into a large bowl and add sugar.
Put the bowl in a water bath and beat with a whisk or mixer, at minimum speed, eggs with sugar.

Once the egg mass has reached a temperature of approx. 38-40°C(that is, it has become warm, but not hot) and the sugar has completely or partially dissolved - remove the bowl from the water bath.

Advice. Water bath. Place a saucepan on the stove with a little water. Bring the water to a boil, reduce the heat, and maintain a constant quiet boil (but not seething liquid). From above, on a saucepan with water, put a bowl with eggs and sugar. At the same time, boiling water in the lower pan should not reach the bottom of the bowl. Heat the products in the upper bowl to the required temperature (in this case, approximately 38-40 ° C).

We continue to beat the egg mass with a mixer at maximum speed.
The mass should increase in volume by 2-3 times.

The introduction of flour and butter into the beaten egg mass.

Advice. It is better to add cocoa flour to the egg mass not all at once, but in 3 doses. Therefore, we conditionally divide the entire amount of sifted flour together with cocoa into 3 parts.
Together with flour, in two steps, butter melted to a liquid state (not hot) is introduced into the dough.

As soon as the whipping of the egg mass is completed, pour a third of the sifted flour with cocoa onto the surface of the whipped mass.

Gently mix the flour with the egg mass, mixing not in circular motions, but from the bottom up.

Pour about half of the melted butter into the batter around the edge of the bowl.

Also mix gently.
Then again sprinkle the surface of the dough with a third part of the flour - also gently mix from bottom to top.
Pour the remaining butter around the edge of the bowl - mix.
Pour in the remaining third of the flour - mix everything gently.

Pour the dough into the prepared springform pan.

We will need the following products:
60 g all-purpose flour + more for dusting the tin
70 g unsweetened cocoa powder
80 g butter
6 fresh eggs
290 g sugar
a pinch of natural vanilla sugar
a pinch of crystalline citric acid
60 ml cherry kirsch vodka, cherry liqueur or cherry brandy
600 g frozen cherries
refined vegetable oil for greasing the mold

As you can see, no baking powder, no soda, and a minimum of flour.

In addition, we will still need to prepare the cream, for which we need:
200 g dark chocolate
1 liter of cream with a fat content of at least 30%
1 lemon
1 orange
4 tbsp. l. Sahara
1 tsp vanilla sugar
and a sachet of cream fixer

And for decoration- powdered sugar

To begin with, we must prepare everything. First, sprinkle the bottom of a springform with a diameter of 23 cm with water, then cover with a circle of parchment of the same diameter, and grease the parchment with refined vegetable oil and lightly sprinkle with flour.

Secondly, put the cherries in a bowl and thaw. Then we put the cherry in a colander and dry it.

Thirdly, melt the butter over low heat.

Fourthly, sift flour and cocoa together through a sieve, preferably twice.

Fifthly, pour sugar into the bowl of a stationary blender and grind to the size of table salt. This is a very important point. Why? Because if you use ordinary coarse sugar for a biscuit, then the Genoese biscuit may not rise.

Now that we have prepared everything, we can proceed directly to cooking.
Break the eggs into a large fireproof bowl, add 190 g of sugar and vanilla sugar. Place the bowl over a saucepan of boiling water over low heat. Beat with a mixer at minimum speed until the mixture warms up to about 40-43 ° C. Then remove the bowl from the heat, increase the mixer speed to high and beat until the mixture has increased in volume by about 3 times.

Pour the egg mixture into the bowl of a food processor. Butter - what we previously melted - slightly warm. Pour 1/3 of the flour and cocoa mixture onto the surface of the egg mass, mix at low speed until smooth. Pour half the oil around the edge of the bowl, mix again. In the same mode, each time kneading, add another 1/3 of the flour and cocoa mixture, the remaining butter, the remaining flour and cocoa mixture.

Put the dough into the form, smooth the surface. Place in oven preheated to 180°C. Bake for 30-35 minutes until the cake starts to pull away from the sides of the pan. In addition, the finished biscuit should be slightly springy when pressed.

Take the cake pan out of the oven, transfer to a wire rack. Leave for 10 min. Pass a long narrow knife from the inside of the mold walls. Remove mold walls. Let the cake cool on a wire rack to room temperature.

While the biscuit is baking, prepare the syrup for soaking. Pour 80 ml of water into a small saucepan, add sugar and citric acid. Place over low heat and cook, stirring gently with a wooden spoon, until the water is hot but not yet boiling. Stop stirring because otherwise the syrup will sugar. Lubricate the sides of the pot with water using a brush. Bring to a boil, cover with a lid and continue to cook for exactly 2 minutes. Remove from heat, remove lid and let cool to room temperature.

Mix syrup with kirsch or liqueur.

At 1/3 and 2/3 of the height of the biscuit, make horizontal cuts about 1 cm deep. Then take a large knife, insert it into the upper horizontal cut and carefully cut off the top cake. Move it with a spatula to a baking sheet without sides, transfer to a large plate and set aside. Separate the second cake in the same way. Leave the last cake on the basis of the form.

Squeeze the juice from the lemon and orange using a juicer.

Separate 170 g of chocolate - we need it for the cream; Set aside the rest of the chocolate to decorate the cake. So, we need to finely chop these same 170 g of chocolate, and then mix them in a bowl with 60 ml of hot water until smooth. Using a brush, brush the biscuit circle left on the base of the mold with a mixture of syrup and kirsch.

Beat the cream with the remaining 100 g of sugar, vanilla sugar and cream fixative with a mixer until soft peaks form.
A cream fixer is, generally speaking, powdered sugar plus a little ordinary starch, no high chemistry. So if you can't buy such a fixative, just take a pinch or two of regular potato starch, dilute it in a tablespoon of water and add to the cream.

Separate about 80 ml of whipped cream, add to the chocolate mixture. Mix with a spatula. Separate about 125 ml more cream, add again to the chocolate mixture and mix.

Using the same spatula, very quickly apply chocolate cream to the soaked cake.

Lubricate the second circle of biscuit with a mixture of syrup and kirsch on one side. Carefully lay it with the soaked side on the base of the cake, smeared with chocolate cream. Press lightly with your fingertips on the surface of the cake.

Brush the surface of the cake with the syrup and kirsch mixture. And now it's time for our cherry. We throw it in a colander, set aside a few things to decorate the cake, and put all the other berries like this, in a layer in one berry.

To the remaining cream, add lemon and orange juice in a thin stream, while mixing with an immersion blender at low speed. Separate 500 ml of the resulting mixture of cream and citrus juice, put on top of the cherry.

Spread the mixture of syrup and kirsch on the last circle of the biscuit. Lay it soaked side on the cherries with cream. Lightly press down on the cake to make it smoother.

Place the cake, remaining cream and cherries in the refrigerator. Refrigerate for 30 min.

Take the cake out of the fridge.

Brush the sides and top of the cake with whipped cream.

Put the remaining cream in a pastry bag with a star-shaped nozzle and decorate the cake with a border.

Dry the remaining cherries with a napkin, arrange beautifully along the edge of the top of the cake, lightly sprinkle with powdered sugar.

Cut the remaining chocolate on a coarse grater and carefully lay it in a slide in the center.

The prepared cake must be put in the refrigerator - and let it brew for 24 hours.

Each pastry chef is looking for a recipe for a delicious biscuit, ideal in structure and appearance, without thinking about the cooking process. But it is he who, in the end, is the secret of success in working with biscuit dough. That is why the Genoese biscuit was created with the most delicate taste and with the complete absence of artificial baking powder to give the cake an airy structure. It takes about an hour to prepare, but it is so good that it is delicious just with a cup of tea, without additives in the form of cream, fudge or glaze.

Why is the biscuit called that?

This pastry has two more entertaining names: the Genoise biscuit and Spanish bread, and this wonderful recipe was invented by Giobatta Cabon, a Genoese, when he was at the court of an Italian marquis who arrived in Spain on a visit. was stunned by the bread from the table of the marquis: airy, soft and incredibly tasty, it instantly gained popularity and became known as "genoise", i.e. "Genoese dough". But since, upon arrival home, in Genoa, it was somehow not convenient to call the pie a Genoese dough, the biscuit was nicknamed “Spanish bread”, thus perpetuating the feat of Cabon.

This type of dough turned out to be so fastidious that initially no one could repeat the recipe: either the mass did not beat properly, or it simply refused to rise in the oven, and if it succeeded, then it was not possible to cut the pastries when serving: it crumbled or was crushed with a knife from -for a very soft structure.

Cooking Feature

Only over time, the secret of making the perfect Genoise biscuit was revealed: it turned out that it can be prepared only by adhering to certain rules, a strict recipe and the temperature regime of the oven. The Genoese recipe but the preparation itself includes several steps:

Preparation of the workplace and products;

Heating of the egg mass;

Whipping the mass;

Adding flour;

Adding butter to the dough;

Baking and proofing before use.

At first it may seem that the preparation of the Genoese biscuit is too complicated for an inexperienced confectioner, but this is only at first sight. If you know the important subtleties of the process, strictly adhere to the rules and observe the proportions of the products, then everything will definitely work out.

At the very beginning, it is necessary to organize a working space: turn on the oven to heat up (set the temperature to 180 degrees), put water for a steam bath to boil in a small saucepan and be sure to choose a bowl for whipping so that it fits comfortably in this saucepan without touching the bottom of the boiling water. It is important that the whisking bowl can withstand the heat, but is not made of aluminum, otherwise the egg whites will darken and not whip properly. Do not forget to measure the products in grams, laying them out in bowls.

You should also prepare a baking dish in advance by lining the bottom with parchment paper, lightly oiled. It is very convenient to use a detachable form - getting a ready-made Genoese biscuit will be as easy as shelling pears.

Required Ingredients

The recipe for a Genoese biscuit involves the presence of the following products in such quantities:

• Eggs - six pieces.
• Powdered sugar - 180 grams.
• Butter - 80 grams.
• Flour - 130 grams, be sure to sift two or three times.

Some people add vanillin to the flour on the tip of a knife to flavor the dough - this is optional, but it gives the Genoese biscuit a delicate flavor without affecting the quality of the dough.

Step one: fluff up the mass

Melt the butter until liquid, but do not boil. Crack the eggs into a bowl, add the icing sugar and heat in a boiling water bath. It is imperative to stir the sweet mass without interruption until it warms up to forty degrees. How to know if there is no thermometer? Dip your little finger into the mass - it will be slightly warm, but not hot. This means that the desired temperature has been reached and you can remove the saucepan from the heat. This is one of the important points, because if overheated, the egg whites will curl up in flakes, and if the heat is not enough, the biscuit will not work well.

As soon as the egg mass is removed from the stove, we immediately begin to beat it with a mixer, you can even start even earlier - on the stove, if convenient. It is advisable to use the maximum speed of the mixer so that the eggs increase in volume by 2-3 times. as soon as possible because the oven has already warmed up and is waiting. On average, this takes about eight minutes, and to make sure that the mass is whipped enough, we draw a groove along it with our finger: if it practically does not connect, the edges remain in place - the mass is ready for further manipulations.

Step two: kneading the dough

We visually divide the entire amount of flour and butter into three parts: pour one third of the flour into the whipped mixture, mix, then carefully pour the third part of the butter into the dough, trying to pour not in the middle, but along the edges, as if on dishes. Mix again.

Attention! It is necessary to mix with a spoon only with bottom-up movements, and not in circular motions, as people usually do in such cases. This is done so that the whipped mass does not settle prematurely and remains fluffy, while it is better not to mix for too long, so as not to lose splendor again.

Then we do the same with the rest of the flour and butter, that is, there will be two more stages of introducing each product. This is another secret of the recipe for a delicious Genoese biscuit. In this way, the maximum splendor of the mass is achieved and maintained, which in the oven will turn into magnificent pastries.

Baking process

How to bake a magnificent biscuit so that it does not lose its airiness? Pour the finished dough into a mold, put it in a hot oven and wait for about half an hour, although sometimes it takes forty minutes. Of course, we do not open the oven ahead of time, otherwise the dough will settle, and all the work will go to waste. After 30 minutes, you can check the readiness by piercing the biscuit with a wooden toothpick - if it’s dry, then it’s time to turn off the oven, but leave the mold in it with the doors open for 15 minutes and only then take the Genoese biscuit out of the oven.

The cake should not be taken out of the mold immediately, at least half an hour should pass, and only then can the finished product be carefully removed, which must still undergo aging and ripening. Just let the biscuit lie at room temperature for 6-10 hours, covering it with a clean towel.

step by step recipe with photo

The name "biscuit" is often used in a broad sense to refer to a soft pastry used as a base for cakes and pastries. In a strict sense, a biscuit is a cake made of only three components: eggs, sugar and flour. And the Genoese biscuit is its close relative. Softened butter and nut flour are added to the dough for the Genoese biscuit, thanks to which the pastry acquires a silky texture and an interesting spicy taste. The recipe that we offer today is actually an intermediate option between a regular and a Genoese biscuit. There are no ground nuts in it, and the proteins are not beaten separately from the yolks. Thus, it is prepared a little easier, but it turns out lush, very tender and fragrant.

Ingredients

• granulated sugar - 150 g
• flour - 150 g
• eggs - 6 pcs.
• butter - 50 g

Cooking

1. We take clean, dry prepared dishes. It is better to take a deep plate or bowl. We drive 6 eggs into it.

2. Gradually pour sugar into the egg mixture so that the sugar is distributed over the entire plate.

3. Beat the finished mixture on a mixer, gradually increasing the speed to maximum. It is necessary to beat until the mixture acquires a white color and a thick consistency.

4. Gradually pour the flour into the eggs with sugar and stir constantly. We also introduce very carefully melted butter into the dough.

5. Whipped dough should resemble thick sour cream in consistency. It should not contain lumps of flour and undissolved oil.

6. Line the baking dish with parchment paper and pour the finished dough.

7. We put our biscuit in the oven and bake at a temperature of 180-200 0C for an average of 15-20 minutes. The finished biscuit should have a golden crust.

Note to the owner

1. Careful attention to the initial data of the grocery list is the key to success. Unauthorized increase in doses of oil or sugar is strictly prohibited. An excessive amount of the above ingredients, beyond the scope of the recipe, threatens to make the dough heavy. This, in turn, will lead to several unfortunate consequences: the crust will quickly harden and burn, the flesh will not be porous and fluffy, it will bake unevenly and poorly. It is necessary to accurately measure two important components that affect the result.

2. Paper may stick to the base of the Genoese biscuit. It should be removed after the baking has completely cooled, carefully prying off the parchment with a wide flat spatula. To do this manipulation, so as not to break the cake, it is more convenient for two: one carefully lifts the product, the other separates and removes the substrate.

3. Like all types of biscuits, Genoese can be soaked in syrup or sweet alcohol. Suitable options are Italian sambuca, French pastis, Polish snot. The first two drinks have a pleasant anise flavor, and the third is fruity, most often pear or plum. The cut cakes are moistened from a spray bottle, trying not to overdo it. Landmark: for a 300-gram confectionery product, no more than 30 ml of impregnating liquid will be required.

Cooking time: 1 hour

Servings: 2 biscuits with a diameter of 18 cm or 1 biscuit with a diameter of 23 cm

How to cook a Genoese biscuit, a step by step recipe with a photo:

Step 1. Degrease the stewpan with alcohol or lemon juice, thoroughly wipe the container and mixer beaters.

Pour eggs into a saucepan and add sugar to them.

Carefully prepared little things in the preparation of a biscuit are the key to the success of its baking, which means you should not neglect degreasing.

Step 2. In a water bath, heat the eggs to 35-40 degrees, constantly stirring them with a whisk or a non-metallic spatula (the protein darkens from the metal), then remove the saucepan from the water bath and beat the Genoese biscuit until a dense foam (5-7 minutes) with mixer.

Step 3. Add the sifted flour and cocoa to the egg mixture, after each serving (approximately 30 gr.), Knead the dough thoroughly, but gently with a spatula in the direction from the bottom up so that the air bubbles contained in the egg white after beating do not burst.

Step 4. Bake the biscuit in an oven preheated to 170 degrees for 40-50 minutes.

In the first 20 minutes, do not open the oven, otherwise the Genoese biscuit will fall.

If your oven can turn off convection, do so. So the biscuit will not crack the “cap” and it will turn out even.

Step 5. Before cutting the biscuit, let it rest at least overnight in the refrigerator in cling film. So moisture is distributed throughout the cake, and it will not break when cutting.

I baked 2 cakes with a diameter of 18 cm from this amount of dough and that's how handsome it turned out!

Bon Appetit!