Cake "5 spoons".
by @id164412600 (Aliya Aliya)
Girls and boys - the cake recipe, due to its simplicity and speed, I address to schoolchildren, students, working mothers and everyone who is running out of time, and delicious cake Or you really want a roll.
This recipe was shared with me in the early 90s by the mother of a close friend, for which I am very grateful to her. It is so simple that it is remembered from the first time and forever.
Well, and most importantly, it is very tasty (it’s not for nothing that its original name is “Lick Your Fingers”) and it always turns out, so I boldly recommend it as a first culinary experience.
And it is also perfect as a cake base for many popular cakes, because it turns out to be airy, tender and porous, does not crumble and is perfectly cut.
You will need:
2 eggs
5 tbsp Sahara
5 tbsp powdered milk
5 tbsp flour
1/3 tsp soda (slaked)
vanillin
Note: it is better to take large eggs, and spoons with a slide, but without fanaticism. (who does not like very sweet - you can put sugar on spoons "under the knife"). Slaked soda can be replaced with 1 tsp. baking powder by adding it to the flour.
In case of emergency, milk/cream powder can be replaced with infant formula or natural cream, slightly increasing the amount of flour. But this will be a different recipe and a different cake.
How to cook:
1. Beat eggs and sugar with a mixer until fluffy. Mix in the rest of the ingredients, pour onto a greased baking sheet and place in a COLD oven at 180 degrees.
2. Bake until cooked for 10-15 minutes, depending on the oven (in some it takes up to 30 minutes) and the size of the form.
For a roll, thin spilled over a wide sheet, 7 minutes is enough !!!
The dough should pour slowly, like thick condensed milk.


Flour is different, sometimes you need to stop a little earlier - at 4 or 4.5 tablespoons of flour. If the dough turned out to be thicker than in the photo, dilute it with milk, sour cream or cream to the desired consistency.
ALL! The minimum program has been completed. You can eat it already in this form. The size of the form is 30 * 22.5, if rolled up, it will be too small. Need more, but for the cake - just right.
And then comes the maximum program. The options depend on the contents of your refrigerator and imagination. I can only say that in 20 years of making this cake, I have never repeated myself.
I added all conceivable and unimaginable additives to the dough - Honey, cocoa, chocolate, poppy seeds, raisins, dried fruits, vanilla, mint, etc. etc. Soaked with syrups from canned compotes or fruit syrups. Lubricated with jam, marmalade, jam, boiled condensed milk, cottage cheese dessert, yogurt, chocolate pudding and whipped with sugar sour cream.
My favorite impregnation is any fruit, with sourness. Decorated with marshmallows, marmalade, fruits. There is no limit to fantasy.
It can be baked with a zebra and twisted into a roll. Cut into cakes. From this test you get delicious charlottes And fruit pies. The most important thing is the lightning speed of cooking and the absolute availability of products.
Bon Appetit!

Cake "5 spoons" got its name due to the fact that for the preparation of each cake we use products that we collect in the amount of 5 tablespoons. Such a number of products is very convenient to remember.

One more interesting feature of this cake is that the dough should be laid out in a cold oven and only after that it should be turned on. At the same time, not surprisingly, the cake is tender, airy, perfectly cut, does not crumble. This cake is perfect as the basis for many cakes. This dough also makes excellent rolls that do not break and roll well.

You can choose the cream for such cakes as you wish. Spoons should be taken with a small slide, large eggs should be used. The dough should be approximately the thickness of raw condensed milk. If the dough turned out to be thicker (features of a particular flour), then it should be diluted with milk or cream to the desired density.

This recipe has been shared with me since the 90s. It is so simple that it is remembered from the first time and forever.

Well, and most importantly, it is very tasty and always turns out, so I boldly recommend it as a first culinary experience.

And it is also perfect as a cake base for many popular cakes, because it turns out to be airy, tender and porous, does not crumble and is perfectly cut.

Ingredients

✓ 5 tablespoons Sahara

✓ 5 tablespoons powdered milk

✓ 5 tablespoons flour

✓ 1/3 tsp soda (slaked)

✓ vanillin

Note: it is better to take large eggs, and spoons with a slide, but without fanaticism.

Who does not like very sweet - you can put sugar on the spoons "under the knife".

Slaked soda can be replaced with 1 tsp. baking powder by adding it to the flour.

In case of emergency, powdered milk / cream - can be replaced with infant formula or natural cream, slightly increasing the amount of flour.

But this will be a different recipe and a different cake.

Recipe

Beat eggs and sugar with a mixer until fluffy. Mix in the rest of the ingredients, pour onto a greased baking sheet and place in a cold oven at 180 degrees.

Bake for 10-15 minutes until cooked, depending on the oven (some take up to 30 minutes) and the size of the form.

For a roll, thin spilled over a wide sheet, 7 minutes is enough!

The dough should pour slowly, like thick condensed milk. Flour is different, sometimes you need to stop a little earlier - at 4 or 4.5 tablespoons of flour.

If the dough turned out to be thicker than in the photo, dilute it with milk, sour cream or cream to the desired consistency.

Everything! The minimum program has been completed. You can already have it in this form. The size of the form is 30 * 22.5, if rolled up, it will be too small. Need more, but for the cake - just right.

I can only say that in 20 years of making this cake, I have never repeated myself.

I added all conceivable and unimaginable additives to the dough - Honey, cocoa, chocolate, poppy seeds, raisins, dried fruits, vanilla, mint, etc. etc.

Soaked with syrups from canned compotes or fruit syrups.

Lubricated with jam, marmalade, jam, boiled condensed milk, cottage cheese dessert, yogurt, chocolate pudding and sour cream whipped with sugar.

My favorite impregnation is any fruit, with sourness. Decorated with marshmallows, marmalade, fruits. There is no limit to fantasy.

It can be baked with a zebra and twisted into a roll. Cut into cakes. This dough makes delicious charlottes and fruit pies.

The most important thing is the lightning speed of cooking and the absolute availability of products.

Bon Appetit!

Incredibly fast and delicious biscuit cake"5 spoons" can be attributed to the classics of the culinary genre.

You can cook it in just 30 minutes - this is a great solution for everyone who has little time, but you really want to cook something tasty and really need it! If some decoration ingredient is not at hand, you can safely replace it with what you have available. Experiments and flights of fancy in our business are only welcome. Surprisingly simple and easy to prepare: be sure to try this recipe!

Composition of products

For cakes

• wheat flour - 5 tablespoons,
• granulated sugar - 5 tablespoons,
• dry milk - 5 tablespoons,
• eggs - 2 pieces,
• baking soda - 1/3 teaspoon.

For cream

• sour cream 20% fat - 500 milliliters,
• sugar - 4 tablespoons,
• sour cream and cream thickener - 1-2 packs (follow the instructions).

For decoration

• cocoa powder - 1 tablespoon
• jelly candies - 2 pieces.

Biscuit cake "5 spoons": a step-by-step cooking process

1. We start by preparing the dough: beat the eggs into a deep bowl, pour out the sugar and beat with a mixer (until the sugar is completely dissolved).
2. Here we also add 5 tablespoons with a small slide of powdered milk, 5 tablespoons (with a small slide) sifted wheat flour and soda.
3. Mix everything until smooth and pour on a baking sheet covered with parchment. Spread the dough evenly over the entire surface and put in a cold oven.
4. Then we turn on the oven at 180 degrees, bake the biscuit for 15 minutes. You have to try not to dry it out.
5. We take out a baking sheet and, until the biscuit has cooled down, remove it from it. parchment paper. We equalize the cooled biscuit along the edges with a knife and cut it into three parts.
6. Cooking cream. In a bowl, you will need to put sour cream, add granulated sugar and a thickener for sour cream.
7. Advice. To be sure that the baking will turn out "excellent", use cream for cooking. In urban conditions, it can be made from milk and butter: the recipe is on our website.
8. Mix everything with a whisk until the sugar dissolves. We coat the cakes with cream: including the top cake.
9. For decoration: crumble cake trimmings on a grater, jelly candies cut into small cubes. Sprinkle the cake with cocoa and decorate with biscuit crumbs and candy cubes. The cake is ready!

Biscuit cake "5 spoons" can be immediately cut into portioned pieces and treated to those who wish. But if the cake stands for a couple of hours in the refrigerator, it will be even tastier! This recipe is just a lifesaver: in a short period of time you can make very delicious dessert for any occasion! Much more simple recipes look at our website for wonderful desserts: the choice is impressive.

2 eggs.
- 5 tbsp. l. Sahara.
- 5 tbsp. l. dry milk.
- 5 tbsp. l. flour.
- 1/3 tsp soda (slaked).
- Vanillin.

How to cook:

1. Beat eggs and sugar with a mixer until fluffy. Mix in the rest of the ingredients, pour onto a greased baking sheet and place in a cold oven at 180 degrees.
2. Bake until done for 10-15 minutes, depending on the oven (some take up to 30 minutes) and the size of the mold.

For a steering wheel, thin spilled on a wide sheet, 7 minutes is enough!
The dough should pour slowly, like thick condensed milk.
Flour is different, sometimes you need to stop a little earlier - at 4 or 4.5 tablespoons of flour. In the event that the dough turned out to be thicker than in the photo, dilute it with milk, sour cream or cream to the desired consistency.
Everything! The program is at least completed. You can already have it in this form. The size of the form is 30 * 22.5, if rolled up, it will be too small. Need more, but for the cake - just right.
And then comes the program - the maximum. The options depend on the contents of your refrigerator and your imagination. I can only say that in 20 years of making this cake, I have never repeated myself.
I added all conceivable and unimaginable additives to the dough - honey, cocoa, chocolate, poppy seeds, raisins, dried fruits, vanilla, mint, etc., etc., soaked with syrups from canned compotes or fruit syrups. Lubricated with jam, marmalade, jam, boiled condensed milk, cottage cheese dessert, yogurt, chocolate pudding and sour cream whipped with sugar.
My favorite impregnation is any fruit, with sourness. Decorated with marshmallows, marmalade, fruits. There is no limit to fantasy.
It can be baked with a zebra and twisted into a roll. Cut into cakes. This dough makes delicious charlottes and fruit pies. The most important thing is the lightning speed of cooking and the absolute availability of products. Bon Appetit!