Sponge cake in the multivariate: recipe for cooking the cake

Biscuit in the multivark, the recipe of which will be presented in this article, always turns out lush, delicate and incredibly tasty. It is worth mentioning that it takes neither time nor hard-to-reach ingredients to prepare it. That is why such a dessert is especially popular among those who have long purchased this kitchen appliance.

Preparation of biscuit in multivarquet: necessary products for dough

• Eggs of medium chicken - six pieces;
• Sugar - two hundred and fifty grams;
• Citric acid - half a small spoon;
• Wheat flour - two hundred grams;
• Baking soda with apple cider vinegar - half a small spoon;
• Potato starch - fifty grams;
• Sugar vanilla - a full dessert spoon;
• Breadcrumbs, or better semolina - two cams (for sprinkling the mold);
• Butter - twenty grams (to grind the form).

Biscuit in the multivarquet: the recipe for cooking the dough

Six medium chicken eggs should be broken into a bowl, while necessarily separating the proteins from the yolks. Proteins should be beaten before the formation of an air cap. Preliminary to them it is required to add citric acid and half a glass of granulated sugar. The remaining loose sweet product must be poured into the yolks with vanillin, potato starch and wheat flour. All products should be thoroughly mixed with a spoon, and then put out in them with apple cider vinegar a small amount of baking soda. After that, to a thick mass, you need to lay out the whipped proteins and mix everything well.

Sponge cake in a multivariate: recipe for dessert

Before baking a biscuit in a kitchen appliance, it is recommended that it be generously coated with butter, and then sprinkled with semolina or breadcrumbs. Then, in the multivark, completely pour out all the kneaded dough and close the lid tightly.

Biscuit in multivarquet: recipe for preparation of classic cake cake

After the whole base is in the bowl of the multivark, it needs to be put in baking mode and set the timer exactly for sixty minutes. After one hour, the sweet and tender biscuit will be completely ready. The cake should be removed from the dishes and put on a cutting board, on which it is necessary to place the culinary paper. After waiting for the complete cooling of the dessert, it can be safely used for its intended purpose.

Biscuit classic in the multivarquet for the preparation of a classic cake

Ready to splendid biscuit is recommended to cut along in half, soak with sweet syrup, and then grease with cream. For its preparation, you can use a jar of condensed milk and one small packet of butter. After the formation of a biscuit cake, you should immediately begin to decorate it. Dessert must be completely coated with the same sweet condensed cream, and then sprinkle with chocolate crumbs or grated dry biscuits or pour glaze from cocoa powder.