The "Boucher" cake is an incredibly delicious and delicate dessert, familiar to many since the time of the Soviet Union. This delicious treat can easily be found in pastry shops or cooked by yourself, especially since it is not difficult at all.
How to cook "Bush" cake at home?
This delicate treat, which is considered a French dessert, is quite possible to do on your own, even if the cook is not a cooking guru. Features of preparation of cakes "Буше", presented below, will help to cope with a problem without problems.
- The basis of the cake is prepared from a biscuit dough, for which individually beaten yolks with sugar, injected flour and gently swallow whipped whipped proteins.
- The flour for the dough needs to be sieved.
- Home made cakes "Bushe" can be made with various creams - butter, cream, protein.
- Supplement the dessert with frosting or melted chocolate.
"Boucher" cake - a classic recipe
The technology of making Boucher cake is based on baking air biscuit rolls . The outcome of the whole thing depends on how thoroughly the whites are beaten. In the original, the biscuit base of the cake is airy and tender. To prevent the billets from falling off, the oven is not opened during baking.
Ingredients:
- eggs - 3 pieces;
- flour - 70 g;
- sugar - 60 g;
- cream - 300 ml;
- powdered sugar - 1/3 cup;
- chocolate - 100 g.
Preparation
- Spread the biscuit dough on the baking sheet with circles 7 cm in diameter.
- At 200 degrees, bake for 25 minutes.
- In a water bath, melt the chocolate, add 200 ml of cream, stir and pour half of the blanks.
- The remaining cream is whipped with powder and the resulting mass is smeared with biscuits.
- Combine both types of blanks, forming a cake with cream "Boucher".
"Bush" cake according to GOST USSR - recipe
Everyone who wants to plunge into childhood, you can recommend to cook a cake "Boucher" in accordance with GOST. It turns out exactly the same as many years ago - gentle, light, airy, just melting in the mouth. Instead of apricot confiture, you can take any fruit jam, thick jam or jam.
Ingredients:
- flour - 375 g;
- sugar - 350 g;
- yolks - 350 g;
- proteins - 530 g;
- apricot confiture;
- chocolate - 120 g;
- cream - 70 g;
- White chocolate.
Preparation
- The biscuit dough is placed in a confectioner's bag and squeezed onto circles of circles 6-7 cm in diameter.
- At 200 degrees bake the billets for 20-25 minutes.
- Confiture heat and miss them half of the blanks and cover the top with the remaining ones.
- Warm up the cream, add the chocolate and when it melts, the top of the cakes is dipped in the resulting mass, and melted white chocolate is poured from above.
Biscuit fruit biscuit cake
Biscuit biscuit cake can be made even more appetizing if you add a fruit component to it. In this case it is a fruit jam, which is used as a layer for biscuits. In view of the fact that jam is already very sweet, a little sugar is put in the dough, so that the cake does not come out sugary.
Ingredients:
- flour - 120 g;
- eggs - 5 pcs .;
- sugar - 50 g;
- jam fruit;
- butter - 20 g;
- dark chocolate - 60 g.
Preparation
- Using a pastry syringe, squeeze portions of a biscuit dough into a baking tray and bake at 200 degrees for 15-20 minutes.
- Lubricate the halves with jam and join together.
- Melt the butter with chocolate, dunk the cakes and put them in order to glaze frosted.
Biscuit biscuit cake with protein cream
The "Boucher" cake, the recipe of which is presented below, is prepared with a protein cream. Dessert in this performance is incredibly tender. To make the proteins easier to beat, it is better to pre-cool them. Instead of sugar for cream, it is recommended to use powdered sugar, it is easier to whip the cream with it.
Ingredients:
- eggs - 7 pieces;
- salt - a pinch;
- flour - 1 glass;
- sugar - ½ cup;
- butter - 100 g;
- egg whites - 2 pcs .;
- powdered sugar - 150 g;
- chocolate.
Preparation
- The biscuit dough is placed in a confectioner's bag, it is squeezed out portionwise into a baking tray and at 200 degrees is prepared for 15 minutes.
- The butter is softened and whipped, whites are beaten with sugar, the mass is placed on a water bath and whisked for another 3 minutes, mixing in the oil.
- Leave the cream for half an hour.
- On one cake put the cream, cover with a second cake and pour melted chocolate.
"Boucher" cake with sour cream
The "Bouchet" cake is cooked at home with a variety of creams. Very delicious is this dessert, if you use a cream made from sour cream and boiled condensed milk. The top of the cakes can be poured with melted black or milk chocolate or rubbed with powdered sugar.
Ingredients:
- proteins - 5 pcs .;
- yolks - 3 pieces;
- sugar - 3 tbsp. spoons;
- flour - ½ cup;
- sour cream - 2 tbsp. spoons;
- boiled condensed milk - 2 tbsp. spoons.
Preparation
- Spread a small portion of biscuit dough on a baking tray and cook for 15 minutes at 200 degrees.
- Boiled condensed milk is ground with sour cream and with the help of the cream, combine the halves of the cake.
Cake "Boucher" glazed with chocolate fondant
Glazed biscuit cake "Boucher" with cream and chocolate fondant is a dessert that will suit not only for ordinary tea drinking, but also for a festive table. If cakes are eaten by children, brandy is not added to the cream. For the preparation of sweets use only good quality cocoa.
Ingredients:
- flour - 100 g;
- sugar - 200 g;
- eggs - 5 pcs .;
- powdered sugar - 150 g;
- butter - 250 g;
- condensed milk - 3 tbsp. spoons;
- cognac - 1 teaspoon;
- milk - 4 tbsp. spoons;
- cocoa - 2 tbsp. spoons;
- Butter - 50 g.
Preparation
- Spread the sponge cake with a spoon on a baking tray and bake until cooked at 200 degrees.
- The oil is ground with sugar, condensed milk and cognac.
- Milk, the rest sugar and cocoa are heated and stirred.
- The chilled mass is beaten with butter.
- The received fudge covers half of the blanks, and the rest is applied to the cream.
- Connect halves, forming a bouquet "Boucher".
Brown cake
At home, you can bake a bouchet cake quite differently. If you're bored with chocolate brown glaze, you can surprise the housewives and make cakes with red glaze . It is prepared simply, for this it is necessary to melt the chocolate, combine it with cream and mix with the food color.
Ingredients:
- flour - 70 g;
- sugar - 60 g;
- eggs - 3 pieces;
- cream 33% fat - 250 ml;
- powdered sugar - 25 g;
- white chocolate - 100 g;
- red food color.
Preparation
- Prepare a biscuit dough, spread it into a pastry bag and squeeze out small portions on the baking tray.
- At 200 degrees, bake for 15 minutes.
- Chocolate is combined with 50 g of cream, in a water bath heated until the dissolution of chocolate, add the dye.
- Cream whipped with sugar powder, apply the cream on half of the blanks, cover with the remaining biscuits.
- Above the French cake "Boucher" is poured with glaze.