Smart cake. How to make a “Smart” cake: step-by-step recipe Smart cake cake

21.02.202427.05.2017

Delicate, incredibly tasty - a smart cake. Made from simple ingredients, it magically divides itself into 3 layers! Try this incredible dessert!

With a minimum set of the most affordable products, the batter is magically transformed into a real cake. Ideally, it consists of three layers: on top there is an airy sponge cake, in the middle there is a delicate custard, and at the bottom there is something like a dense jelly casserole.

milk - 500 ml
chicken eggs - 4 pcs
sugar - 150 gr
butter - 125 g
wheat flour - 115 gr
water - 1 tbsp.
vanillin - 1 pinch

Immediately turn on the oven to heat up to 160 degrees and start preparing the dough. Wash the chicken eggs and dry them thoroughly with napkins or a towel. Separate the whites from the yolks. For now we put the whites in the refrigerator, and put the yolks in the bowl in which we make the dough. My eggs are homemade, so their yolks are bright orange. Then the baked goods themselves will be an appetizing sunny color. Add granulated sugar, vanillin and a tablespoon of drinking water at room temperature to the egg yolks.

Beat everything with a mixer at high speed until the sugar is completely dissolved and the mass itself lightens and increases in volume. This takes at least 5 minutes. You can, of course, beat it with a whisk, but then you will have to work very hard.

Add butter to the yolk mass, which must first be melted and cooled to room temperature. I use the microwave for this purpose - it’s quick and convenient. Beat everything together for a couple more minutes.

After this, in 2-3 steps, add premium wheat flour to the mixture, which we sift through a sieve twice in advance. Thanks to sifting, we not only get rid of possible impurities and lumps, but also enrich the flour with oxygen. Mix the flour with a mixer at low speed or with a whisk.

Now it's time to add milk to the dough. There is a very important point here - the milk must be WARM! Add milk to the dough in parts, beating the mixture until smooth each time.

The result is a fairly liquid dough - the consistency of kefir.

All that remains is to beat the chilled whites into a strong and stable foam - for this we use a mixer. It is important to beat them well so that the whites keep their shape: just turn the bowl upside down - if the foam does not budge, you (or rather the mixer) have done a great job.

In 3-4 steps, add the whipped whites into the dough. At this stage, using a mixer is strictly prohibited! Stir them in until the dough is relatively homogeneous.

It is most convenient to use a whisk - this will make mixing easier and simpler. The dough for a smart cake ready for baking will still be quite liquid: it is, as it were, divided into two layers - more liquid and more airy.

We bake our pie in a preheated oven on a medium level for about 1 hour at 160 degrees. Baking time depends on the characteristics of your oven, so be guided by its character. A smart cake is considered ready when the top (that is, the sponge cake) is browned, and the cake itself will tremble slightly when the pan shakes. I almost forgot: you CANNOT open the oven while baking, otherwise the cake will sag!

After an hour, we check the readiness, turn off the oven, and leave the pan with our smart (at this stage you will probably still have doubts about its intelligence) pie to cool to a slightly warm state with the door ajar. Then take out the pan and let the baked goods cool completely. Ideally, the smart cake should still be allowed to rest in the refrigerator for some time (about half an hour), but we ate it right away.

We cut the pie into portions and serve it to tasters, carefully studying their reaction. Be prepared for criticism or praise - whatever happens. My husband, for example, likes the smart cake, but my son refused to eat the bottom layer - I finished it. We store everything that we haven’t eaten in the refrigerator. In the morning with unsweetened coffee, by the way, for me a smart cake is just a fairy tale.

If you haven’t decided yet whether you need to try this kind of baking, I advise you to just make a smart cake one day. Don't beat around the bush, wondering whether you'll like it or not...

Recipe 2: smart margarine cake (with photo)

Infinitely interesting and easy to prepare cake. Compared to other cakes, for which you need to make a dough base, cream, and everything else, a smart cake itself, as a result of baking, is divided into vanilla soufflé, delicate custard and sponge cake. And with all this, it turns out to be a delicious cake.

Egg (chicken) – 8 pcs.
Cream margarine 56% - 250 gr.
Premium wheat flour – 225 gr.
Drinking water – 2 tbsp.
Pasteurized milk – 1 l.
Vanilla sugar – 1 packet.
Granulated sugar – 300g.
Powdered sugar - to taste.

Take a pan, put 260 gr. margarine, after cutting it into pieces. Heat the margarine over medium heat and stir constantly as it melts. Once completely melted, remove the pan from the heat to cool. Preheat the oven to 165 degrees.

Separate the whites from the yolks. Grind the whites with a blender at medium speed for about 15 minutes. Then increase the speed and continue the process for another 20 minutes. Until the protein becomes a white thick foam. Moreover, the foam should be so stable that when the bowl is turned, the protein should not flow down the walls.

Add granulated sugar, water and vanilla sugar to the yolks, beat everything again until the sugar is completely dissolved.

Add margarine to the resulting mixture. And beat with a blender for two minutes.

Gradually add sifted flour to the margarine and yolks, constantly stirring the resulting mass with a blender until the lumps disappear.

Make the milk warm and pour half of it into the margarine and whisk. Then add the rest of the milk to the mixture and continue whisking.

Then combine all the ingredients together and mix until a homogeneous mass appears. The resulting dough should have a consistency similar to pancake dough.

Place baking paper overlapping in a deep baking tray so that the dough does not burn during baking. And pour the dough into it. The baking temperature should be exactly 165 degrees no more. Baking time is an hour and twenty.

As soon as the baked goods do not acquire a light brown crust, everything is ready.

Take it out, cut it into squares or whatever you like. Sprinkle with powdered sugar.

Recipe 3: smart cake in a slow cooker quickly

Making a cake is a pleasure. The ingredients are inexpensive, and the time spent whipping them up is negligible. The smart cake in the multicooker Polaris, Redmond, Moulinex, Panasonic, Philips got its name due to the special property of self-separation into three full layers. This smart cake recipe will amaze you with its simplicity.

Milk 500 ml
Flour 150 g
Sugar 125 g
Butter 120 g
Eggs 4 pcs.
Vanilla sugar 20-25 g
Salt to taste
Cinnamon to taste
Cocoa to taste
Ice cream to taste

Separate the whites from the yolks. Beat the yolks with sugar, gradually adding butter, and then flour (you can add cinnamon) and milk.

Add a little salt to the whites and beat until a thick foam forms.

We combine the proteins with the main mass.

Fill the multicooker bowl, previously greased with butter, with the resulting mixture. Set the “Baking” mode for 45 minutes.

Decorate the finished pie with ice cream and cocoa. Bon appetit!

Recipe 4, simple: how to make a smart cake

Butter – 125 g
Warm milk - 500 ml
Eggs - 5 pcs.
Sugar - 150 g
Flour - 110 g
Vanillin

Melt the butter. Divide 4 eggs into whites and yolks, break one whole egg into the yolks.

Beat the yolks with sugar and vanilla.

Add melted butter to the yolks and beat again.

Gradually add flour, whisking.

Add warm milk, stir well.

Beat the whites well until they form stable peaks.

Add the whites to the dough and mix gently with a whisk. Yes, it will be liquid, don't be alarmed.

Grease the mold with vegetable oil and pour the dough into it.

Bake in a preheated oven at 180 degrees for 40-45 minutes. And you will see this miracle pie.

Cut the finished pie into cakes. Bon appetit!

Recipe 5: smart cake at home

We are preparing a smart cake, which during the baking process itself is divided into sponge cake, custard and soufflé. Perhaps one of the simplest options for preparing a delicious dessert, so to speak, for the lazy. And it turns out very professional! You mix the ingredients, and they themselves are distributed into layers during baking.

Chicken eggs - 4 pcs.
Water – 1 tbsp. spoon
Butter - 125 gr.
Milk - 0.5 l.
Flour - 1 tbsp.
Sugar - 125 gr.
Vanillin – 0.5 tsp.

Separate the whites from the yolks. Beat the yolks with sugar, vanilla and 1 tbsp. spoon of water. Add melted (but not hot!) butter. Add flour in several additions and stir well. Then gradually pour in the milk and stir well too.

Beat the whites into a strong foam.

Add the whites to the main mixture and mix gently. Pour the dough into a greased and floured pan.

Bake in an oven preheated to 170 degrees for 40-45 minutes. During the baking process, the dough itself is divided into 3 layers (delicious sponge cake, custard and soufflé) and the result is an amazingly delicious cake.

Let the cake cool completely before cutting. Decorate to your liking. For example, you can sprinkle with powdered sugar.

The smart cake is ready. Bon appetit!

Recipe 6, step by step: three-layer smart cake

milk - 500 ml.,
eggs - 4 pcs.,
flour - 100 gr.,
drain butter (melted, cooled) - 100 gr.,
powdered sugar - 125 gr.,
vanillin - 1 packet,
a pinch of salt,
a little powdered sugar for decoration.

And first we need to separate the eggs, that is, separate the yolks from the whites. I have a simple and cunning method, and a simple plastic half-water bottle will help us with this. Immediately place the egg whites in a whipping bowl and don’t forget about them for a long time. And, in order not to wash the mixer attachments after the yolks, you can immediately beat the whites.

For now, let's move on to the main test. To do this, combine the separated yolks with powdered sugar. It is not necessary to use powder, it will just make the beating process faster. Grind the yolks with powder until the mixture turns white. By this time drain. the butter should already be melted (necessarily cooled). We attach it to the yolks. We carry out the entire current process with a mixer or a whisk (whichever is convenient for you).

The next step is flour. Add flour to a common bowl, 1 tbsp at a time. spoon.

Set the mixer to the lowest speed. When all the flour has been added the dough should be creamy.

Then pour in the milk. It is advisable that the milk be warm or at least at room temperature, but not from the refrigerator. This means a lot and can be reflected in the finished product. If you forget to take milk out of the refrigerator, just put it in the microwave for a couple of seconds. After all this, pour milk into the dough in a thin stream and here you can add a couple of drops of vanilla extract (if available).

Well, the dough is ready, you can move on to the whites. But before whipping them, you need to wash the attachments and wipe them dry. It takes time, doesn't it? Of course, this is exactly why at the beginning of cooking I advised you to beat the whites first. If that's what you did, congratulations, you saved time.

The reserved whites must be beaten in sequence. First, simply immerse the mixer in them, or you can use a blender with a whisk attachment. And whisk just to mix them together. Immediately add a pinch of salt and in the photo you can see how the whites change - a small foam appears.

Continue beating for a minute and add vanilla sugar. Sugar will thicken the mass and the whipped whites will become completely different in density.

That's it, the proteins are ready to be combined with the main dough. But here you no longer need a mixer. We arm ourselves with a spoon or, in my case, a silicone spatula and add the whipped whites to the dough. But as always, we do this in several stages. It is not necessary to mix the dough thoroughly for a smart cake. I want to say, it even turns out nice if there are large pieces of whites left, not mixed. The top layer will be more airy.

Now let's prepare the baking sheet. Knowing the vagaries of my baking sheet, I lined it with baking paper, greased it with a piece of butter and dusted it with flour.

Then I poured the dough into it (the dough turns out liquid) and put it in a preheated oven to 140-150 ºС for one hour.

So the clever cake is baked and looks quite appetizing. And I’m generally silent about the aroma. But don’t rush to try it, it should cool down well. It took me about 1.5 hours to completely cool down.

Recipe 7: magical smart cake (step by step)

This is a very tasty and tender pastry, and it’s also quite easy to prepare!

0.5 liters of milk
4 eggs
1 tablespoon water
150 grams of sugar
120 grams flour
120 grams butter
vanillin to taste
whipped cream (if you are decorating the cake)

Separate the whites from the yolks. Let's put the whites aside for now; we'll need them a little later. Beat the yolks with sugar and vanilla with a mixer until the mass turns white and slightly increases in volume.

Add melted and cooled butter and water. Let's beat the mass again.

Without stopping whisking, add sifted flour in portions.

Add milk and beat the mixture again. Don't be alarmed if you think the dough is too runny, that's how it should be.

Now in a separate bowl, beat the egg whites with a pinch of salt until stiff foam.

Add the whites to the dough three times at a time and mix gently after each portion of the whites.

Grease the baking pan and pour the dough into it. I used two pans, a rectangular pan and a muffin pan.

Place in the oven, preheated to 160 degrees, and bake for about 1 hour. Readiness is determined only by appearance. The top of the pie should be light golden brown.

We take it out smart cake out of the oven and let cool directly in the pan. After this, put the form in the refrigerator for a couple of hours. After this, remove from the mold, then cut and decorate with whipped cream. That's all, our smart cake is ready!

“Smart cake? What?" - you ask and re-read the title a couple more times. And you are not mistaken, today we are talking about a smart cake and how to prepare it. To begin with, I suggest you figure out what it is and where the name comes from.

This interesting dish was born in Europe for a very long time, quickly and economically is his motto, and indeed, it is ideal for very busy housewives, when there is not enough time, but you want something tasty.

So, what kind of name is this... The whole point is that we take a certain amount of ingredients and mix them in different proportions, but in some wonderful way the cake separates in the oven, that is, we get two separate sponge layers, and between them a layer of cream, quite surprising, isn't it?

That is, you don’t have to prepare the dough separately, the filling separately, we just knead everything, and then the dough itself determines which ingredients go where - some in the biscuit, some in the filling. Already want to try it yourself?

Basic recipe for a delicious dessert

We will need:

Butter – 130 g
Flour – 100 gr
Milk – 400 – 500 ml
Egg – 4 pcs
Sugar – 160 gr
Vanillin – 10 g (about a little more than a whisper)

After you have prepared all the necessary ingredients, let's start cooking:

Our high IQ cake is ready, now all that’s left to do is cool it and you can serve it. Agree, it’s very easy and simple to prepare, no complex ingredients, no difficulties in preparation, just knead and bake.

It will take you 1 hour (baking and kneading the dough), the amount of ingredients is designed for 8 people, and the calorie content of this dish is 221 kcal per 100 grams.

And by the way, it should be noted that this dish is the ideal combination of proteins, fats and carbohydrates, as a person needs, no more, no less, which means such a dish will not harm your figure, which cannot but please weight-conscious girls.

Little tricks of the “smart cake”: Yes, yes, here, like any dessert, there are some peculiarities.

If you follow all the steps and take into account all the recipes, then you will get an excellent three-layer dessert, and most importantly original, so if you want to surprise your guests, this recipe is for you.

Proven video recipe for a delicious smart cake

How to serve the cake correctly?

A regular chilled cake is cut into small pieces. The easiest way to decorate a dessert is to sprinkle powdered sugar or coconut on top.

If you still want the dessert to look like a real cake, then use cream, you can prepare a regular protein one, it will take a little time, you can come up with something more complicated, “pour” the cream into a syringe and create, create, create.

Add strawberry pieces or small cherries on top of the cream. In general, any fruits and berries are used for decoration: kiwi, grapes, banana, raspberries, and tangerine pieces are perfect.

Instead, you can use any nuts (walnuts, almonds, hazelnuts) or any other dried fruits. Very tasty cakes are made with chocolate icing, or maybe just chocolate pieces? Or chocolate chips? You can see for yourself that there are many options, maybe you have your own special recipe, it all depends on your desire and your imagination.

It will be even tastier if you serve the cake with a cup of hot coffee or chocolate.

The nuances of cooking an unusual dish in a slow cooker

“What should we do?” - the owners will say multicooker, and there is a great recipe for a “smart” cake for you.

Ingredients:

Egg – 4 pcs
Flour – Glass
Sugar – 160 gr
Milk – 400 – 500 ml
Vanillin – 10 g
Butter (butter) – 100 g
Cold water – 1 tablespoon

In principle, the recipe is not very different from the main one, but there are some nuances here.

The recipe is very similar, it will take a little longer to prepare - 1 hour, 15 minutes (an hour for baking, 15 minutes for preparing the dough), calorie content - 200 kcal per 100 grams, servings for 8 people.

Dessert recipe from Natalia Parkhomenko

Is it possible to cook a cake in the microwave?

Can you make sponge cake at all? in the microwave, literally in 5 minutes, a “smart cake”, of course, is unlikely to work like that, because there are still layers and they require good baking. But I can share with you a recipe for sponge cake in the microwave, it will turn out the same, just without the soufflé filling.

You needed:

Egg – 1 pc.
Butter – 3 tbsp
Milk – 3 tbsp
Flour – 4 tbsp
Sugar – 4 tbsp
Vanillin

Step 1 - knead the biscuit dough. So, mix all the dry ingredients - flour, sugar - in a mug, add an egg to it (no need to separate anything here), then use the butter, melted and cooled, then pour in the milk, mix it all thoroughly in the mug. Add a pinch of vanillin.
Step 2 - put the mug in the microwave. 3 minutes - and your biscuit dessert is ready! Let it cool slightly in the microwave. You can add chocolate or cocoa to the biscuit, then your cake will be chocolate. Try it - this is a great idea for breakfast, especially if you add some creamy ice cream - the combination of hot biscuit and cool ice cream gives a special and very unusual taste.

Cooking time for this wonderful dessert: 5 minutes, and this is not a joke at all, really, try it yourself, it’s very easy and fast, time for 4-5 people
Preparation will take no more than 20 minutes.

The ingredients of this dish are designed for 1 mug, that is, for 1 person. The calorie content of the biscuit dessert will be - 162 kcal per 100 g., which is not much for dessert.

So, well, now you are convinced that a “smart” cake also exists, and this is a very original dessert with which you can easily surprise your friends at evening tea or please your loved ones at a cozy family table. And the most important thing is that you don’t need to make any special efforts here, you don’t need to “bother” with the filling and the cake layers separately, the dough will do everything for you, you just need to mix everything in the right consistency and put it in the oven. Bon appetit.

Smart cake is very popular due to its perfect texture; when baked, it seems to be divided into three layers. Delicate sponge cake, custard and delicate soufflé. Smart cake is also called “Magic cake” for the same property of being divided into three layers when baking.

Today we will tell you the simplest recipe for Smart Cake (step by step recipe with photos) so that you can understand how to prepare it. The results after baking the Smart Cake are very impressive, and you don't have to spend a lot of effort to prepare it.

Before preparing the Smart Cake recipe with photos step by step, we want to tell you the secrets of success so that you can definitely make a Smart Cake:

The most important factor in the smart cake recipe is to beat the egg yolks and sugar well until light and thick.
The second factor is well-beaten egg whites (the mixing bowl and mixer must be clean and without a single drop of water/egg yolk, otherwise the whites will not whip!)
The whites should be whipped to stiff peaks. It is best to beat the egg whites at medium speed, then the likelihood that you will beat them is very small.
Fold the egg whites into the dough very gently, stirring with a spatula, so as not to interrupt the airiness of the whites.

If you follow these simple rules when baking a smart cake, you will definitely succeed! 🙂

Ingredients: Smart cake (recipe with photos step by step)

Egg yolks - 4 pcs.
Egg whites - 4 pcs.
Warm milk - 500 ml
Melted butter (chilled) - 125 g
Powdered sugar - 140 g
Zest of half a lemon
Wheat flour - 112 g
Vanilla extract or vanilla sugar - 1 tsp.

Cooking method: Smart cake (recipe with photos step by step)

Set the oven to preheat to 180C. Grease a square baking dish 20 cm x 20 cm with butter and then cover with parchment, it is advisable that the edges of the baking paper stick out a little on top to make it easier to remove the smart cake from the mold.
Beat the egg yolks with powdered sugar and vanilla extract or vanilla sugar until light and thick. Add the lemon zest, cooled melted butter and start beating again with the mixer at medium speed until smooth.
Gradually add warm milk into the mixture and continue whisking until all the milk has been added. If you are not reading this recipe on the tasty recipes website, then it was blatantly stolen without even reading it. Sift the wheat flour over this mass and beat at low or medium speed until smooth.
Thoroughly wash the egg white mixing bowl and mixer beaters and wipe them dry. Begin beating the egg whites with a pinch of salt until stiff peaks form. Beat the whites with a mixer at medium speed so as not to beat the whites. Gently fold the egg whites into the dough and stir with a spatula using raking movements from top to bottom until smooth.
Evenly distribute the smart cake dough into the prepared baking dish and bake for 10 minutes in the oven at 180C. While baking the smart cake, do not open the oven door; bake the smart cake at 160 C for another 50 minutes or until done. Determine the degree of readiness using a toothpick.
Remove the smart cake from the oven and cool in the pan. Next, cover with cling film and put in the refrigerator for 3 hours or overnight. Next, take out and cut the smart cake into equal pieces. If desired, sprinkle with powdered sugar.
This clever cake can be decorated with whipped cream and grapes. Grapes can be rolled in sugar or powdered sugar. Serve the smart cake to the table and enjoy the magic! 🙂

Smart cake - recipe

Ingredients

Milk: 500 milliliters, (warm)
Chicken eggs: 4 pieces
Butter: 125 grams
Sugar: 125 grams
Flour: 120 grams
Vanilla sugar: 15 grams
Cinnamon powder: 1/2 teaspoon
powdered sugar: small amount

Instructions

Separate the whites from the yolks.
Grind the yolks with sugar and vanilla sugar.
Melt the butter, cool slightly and add to the yolks. Mix.
Sift the flour and cinnamon through a sieve into the mixture.
Mix the dough.
Add warm milk and continue kneading.
Beat the egg whites with a pinch of salt until stiff peaks form.
Add the whipped whites in parts to the mixture with the yolks, gently mix until smooth.
Grease the mold with butter and pour the dough into it.
Bake in a preheated oven at 160C for 45-60 minutes.
If the edges are stuck, separate them using a knife.
Cut into pieces, sprinkle with powdered sugar and serve.

4 eggs
125 g butter
0.5 l milk
120 g flour
145 g sugar
1 packet vanilla sugar
30 ml water (required!)

How to cook Smart Cake:

1. Melt the butter in a water bath. Let it cool slightly. In the meantime, let's move on to the rest of the ingredients.

2. Divide the eggs into whites and yolks. First you need to beat the whites. Beat with a pinch of salt into a stiff foam that does not fall out of the bowl (when you turn it upside down to check).

3. Using the same whisk that beat the whites, continue to beat the yolks with sugar (add sugar in parts). At the end, add vanillin or vanilla sugar and a spoonful of water at room temperature.

4.Now pour the oil into the beaten yolks and beat again together with the oil.

5.Prishe turn of flour. Be sure to sift it. Add the flour not all at once, but in parts, beating with a mixer after each new portion.

6. Pour in half the milk, beat well again, then add the rest of the milk and beat again. You should end up with a batter that resembles pancake batter. But that is not all!

7.The last ingredient is to add the whipped whites, this must be done very carefully. Do not just beat the spoon in a circle, you need to rotate the spoon from top to bottom so that the whites do not settle. Stir, but without fanaticism, pieces of whites will remain floating, not all will dissolve in the batter - this is normal.

8.Finally, you can pour the dough into the mold; it should not be separable due to the liquid dough (so that it does not leak out). Grease the mold with butter and rub in flour. We will place it in a preheated oven.

9.Bake this delicious delicacy at a temperature of 175 degrees for 45 - 60 minutes, depending on your oven. There should be a dark golden crust on top, and the pie itself should be slightly jiggly. We take it out of the oven and do not rush to cut it right away, the “smart cake” must cool properly, this will take about an hour. Then, for beauty, our cake can (but not necessarily) be sprinkled with powdered sugar through a sieve. As a result, we get a magical, delicate dessert. The middle doesn’t seem to be baked, but that’s how it should be, it’s like cream in a sponge cake. Very original and tasty!

All the ingredients are mixed, a very thin dough is obtained, but in the oven it “smartly” separates into layers: and you get a cake with cream in the middle. Segregation occurs due to the different fat content of the components.) Required (for a 20x20cm mold) 4 eggs 125 g butter 500 ml warm milk 115 g flour 150 g sugar 0.5-1 level tsp vanilla 1 tbsp water

Preparation:

Separate whites from yolks
Beat egg whites with a pinch of salt until stiff peaks form.
Beat the yolks with sugar, vanillin and water
Melt the butter and cool slightly
pour the cooled butter into the yolks and beat
Add flour in 3 additions, beating thoroughly each time.
Pour in half the milk, whisk thoroughly, then the remaining milk and whisk again.
Gently fold in the egg whites, moving from top to bottom. Grease the mold with butter and sprinkle with flour (the mold must be ONE-piece!).

Pour in the batter (the batter will be even thinner than for pancakes). Place in the oven at 175C for 40 minutes - 1 hour 20 minutes. Some will need less time, others more time, it all depends on the oven.

Focus on appearance: the top should be nicely browned and the contents should ripple just slightly. Cool completely. Dust with powdered sugar and cut into portions

SMART CAKE

Let's move on to the instructions:

We do not beat the dough.
When the whites have been added, stir gently without rushing. Don’t be embarrassed by small lumps of protein if they suddenly float on top.
You can't cut the cakes while they're hot - they'll fall off.
After turning off the oven after 1.5 hours, let it stand there, do not remove it immediately.
To correctly measure the quantity of products, use the TABLE OF MEASURES

Products for sponge cake:

Margarine - 1 pack (250 g)
Flour - 225 gr
Chicken eggs - 8 pcs
Warm milk - 1 l
Water - 2 tbsp. spoons (can be replaced with orange juice)
Vanilla sugar - 1 sachet (11 g)
Granulated sugar - 300 g (a little less is possible)
Powdered sugar - for sprinkling

Making Smart Sponge Cake:

Separate the whites from the yolks.
Melt margarine and cool
Beat the whites into a stable foam
Beat sugar, yolks, vanilla sugar and water with a mixer
Add margarine (fully cooled) to the yolk mass and mix thoroughly
Add flour little by little, in 2-3 additions, and stir until smooth, without lumps.
Pour 1/2 part of the milk into the resulting mass, stir and add the remaining milk.
Now, in 2-3 additions, add the whipped whites - mix after each addition using a whisk.
The dough should be very liquid, like thin pancakes.
Grease the mold (size 35 x 25) and sprinkle with flour. Avoid the springform pan when preparing sponge cake - it will leak! The sides are about 5 cm high.
Place in the oven for 1 hour 20 minutes - temperature 170 degrees.
Cool the finished cake and put it in the refrigerator (overnight), it will be tastier. But you don’t have to put it in the cold, but just cool it well.
Then cut into squares and sprinkle with powdered sugar. Bon appetit!

In order for the whites to whip into a stable foam and not fall off, they must be beaten cold.
Do NOT beat egg whites in a metal bowl!!! Glass, plastic and only dry and clean dishes!!!
Make sure that no yolk gets into the whites, not even one drop!!! The same goes for water. Otherwise you won't be able to beat well.
Start beating the whites at low speed of the mixer, and when it is saturated with air, increase the speed! Properly whipped egg whites do not fall out even if the cup containing it is completely turned over!
There is also a secret of confectioners - before whipping the egg whites, add salt to it on the tip of a knife, then the process will be faster and easier!
These tips also apply to the protein you add to the biscuit; the fluffiness of the dough depends on it!
Margarine in baking can be replaced with butter.
The cream in the cake forms itself, which is why its name is “smart” - it will do half the work for you, the main thing is not to deviate from the recipe.

We list a number of reasons why the cake may not turn out:

Protein not whipped to stiff peaks,
Then it was mixed into the dough incorrectly,
The dough must be immediately poured into the mold and immediately placed in a preheated oven; the oven cannot be opened during baking - the cake, like the sponge cake, will immediately settle; bake at a maximum of 170 degrees, no higher.
Cool only in the mold until it cools completely and only then cut into pieces.

Let's start with the fact that there are various methods of preparation and recipes for smart cakes. You can make smart cake the traditional way (in the oven). We will consider a recipe for a smart cake for a multicooker.

To make a smart cake in a slow cooker, we need:

100 grams butter
4 chicken eggs
1 cup sugar
A little vanilla
1 tablespoon water
1 cup flour
2 ½ glasses of milk.

Cooking method:

First, let's prepare the dough for the smart cake. Separately, beat the whites with a mixer. Until fluffy foam forms. In another bowl, mix the egg yolks with sugar and vanilla. Add water and melted butter. Stir. Pour in the warmed milk. Next, we begin to gradually introduce flour into the dough, stirring. At the very end, add whipped cream.

The dough for a smart cake should turn out to be quite liquid.

Pour the finished dough into the multicooker bowl. Set the “Baking” mode. Cook the smart cake in a slow cooker for 60 minutes.

Cut the finished smart cake into pieces. We decorate according to our wishes. As decoration you can use preserves, marmalade, marmalade, coconut shavings. Grated chocolate, whipped cream, etc.

You can bake a smart cake in the oven in the same way. To do this, we prepare dough for a smart cake. Pour the dough into the baking form. Place in an oven preheated to 170 degrees Celsius. We bake the smart cake for 90 minutes.

1 glass = 250 ml.

For the test:

4 eggs – I took 3 large ones
0.5 l (2 cups) warm milk (maximum fat content 3.2%)
150 g of sugar is approximately 150 ml of fine sugar
115 g of flour is approximately 170-175 ml
125 g butter (82.5%)
1 tablespoon (15 ml) water
10-15 g vanilla sugar
0.3-0.5 teaspoon of salt – for proteins

Besides:

mixer and whisk
one-piece mold with high sides (mine is 20x20 cm)
baking tray with high sides 25x35cm for a water bath
powdered sugar for sprinkling - optional

Preparation:

To bake the cake, prepare a one-piece pan, lining it with a frame of baking paper. I took a mold 20x20 cm, the height of the frame is about 10 cm. The finished cake is 4 cm high, just the height of the mold.

You will need to bake in a water bath, so you need to prepare another form b O a larger size for water (I took a baking sheet with high sides 25x35cm).

Use the mixer only at certain stages; its speed (as recommended by the author) is low. At the very final stage, when adding whipped whites, use a spatula (spoon) or a hand whisk, but do not beat the mass, but only gently stir it from bottom to top.

Prepare, measure, all products. Maintain proportions.

The original calls for 4 eggs per half portion. I reduced their number by taking 3 large, selected eggs. In the first version I took 4 large eggs, as a result I got a more intense egg taste and O greater density of the cake. This was my first mistake.

This time I used butter instead of margarine. Melt the butter, but do not bring to a boil. Set aside to cool.

Heat the milk until warm (to a temperature slightly above body temperature).

Separate the whites from the yolks. Place the whites in the refrigerator.

Place the yolks, vanilla sugar, sugar and water in a container (I took a large plastic mug with divisions). Beat with a mixer (at medium speed) until white. Then add melted butter and beat again with a mixer. Add the sifted flour in small portions, simply stirring with the whisk of the mixer turned off. Then mix at low speed until smooth.

Now you need to add warm milk. In the first version, I took a mixture of 20% cream with the addition of 6% milk to a volume of 500 ml. This was my biggest mistake.

I quote: Oksana (Plamya) writes: “I’m sure the cream is to blame. We use milk with a maximum fat content of 3.2%, and cream with a minimum fat content of 10%. It turns out that with cream the principle of the cake “mind” is violated: it cannot correctly separate everything according to fat content.”

Therefore, the milk took 3.2% fat content. Gradually add milk, stirring the mixture with a mixer at low speed. You no longer need a mixer for the dough.

Wash the mixer whisk and wipe dry; It is simply necessary for whipping egg whites.

Turn on the oven at 160-170 degrees. Place on a regular oven tray

Now you need to beat the whites. According to the author's advice, you need to beat the whites in a non-metallic bowl. This is what I did in the first option. This time I did it differently. Beat the egg whites in a metal bowl. Once again, very detailed about whipped egg whites.” I quote: “... we use copper, glass or metal utensils for whipping egg whites.” Thanks her! I liked this method better; the whites really whip up easily. Beat the whites with salt until stiff peaks form.

Place the whipped whites on the dough in parts and carefully mix the mixture with a hand whisk or spoon (spatula) from bottom to top. Do not beat the dough and do not try to achieve homogeneity: lumps from the protein, and light foam on the surface should not be confusing. The dough turns out to be liquid, but at the same time very airy, with a slight foam on top. Pour the batter into the prepared pan.

Place in a preheated oven at 160-170 degrees in a baking tray with water. Temperatures indicated are for an electric oven (as recommended by the author). Bake for approximately 1 hour.

Do not open the oven during baking! Allow to cool completely in the oven (as recommended by the author).

In the first version, I baked at 180 degrees for an hour and without a water bath. This was my next mistake: the cake was slightly dry, although later the moisture leveled out in the refrigerator. I looked at the condition of the pie crust, but it could have been taken out of the oven earlier (can be seen by the crust being too dark).

This time I also checked the readiness by the condition of the top of the cake. Therefore, until the top was golden brown, the cake was baked for 45 minutes, and then stood in the turned off oven for about half an hour. The baking sheet with the hot cake was taken out of the oven and cooled on the table. The result: a very delicate sponge cake with no egg smell.

Then place the cake pan on the refrigerator shelf for 1 hour. Cut into pieces. Here it is “correct” and a very smart cake, divided into three layers.

Bon appetit!

Video: Smart cake

Depending on the dough, cakes can be sponge, shortbread, custard, puff, crumb, nut, almond, puffed and whipped. And there are so many types of cream, molding, glazing, gelling and decorating! But there are also atypical examples.

For a “smart” cake, you don’t need to prepare the flour base and the filling-layer-filling separately. When baking, the dough itself exfoliates into a sponge cake, something like custard and a delicate soufflé based on milk cream (like Panna cotta).

However, not all so simple. The cake will turn out only if you strictly follow the technology. Everything is important: beat the whites until they form a dense structure, always with a mixer, add the ingredients in order, observe the temperature regime, and other nuances. The result will please those who are careful and attentive.

Cooking time: 60 minutes / Number of servings: 10-12 / Shape size 25x15 cm

Ingredients

wheat flour 115 g
sugar 150 g
vanilla sugar 10 g
eggs 4 pcs.
butter 125 g
milk 500 ml

Preparation

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Melt the butter on the stove or in the microwave - do not boil, then cool until lukewarm. In another bowl, combine the yolks separated from the whites, vanilla sugar, and the entire portion of granulated sugar. If you remove the vanilla, the cake will noticeably lose its flavor.

Beat the egg whites and the yolk-sugar mixture separately with a mixer at maximum speed. We bring the whites to dense stable peaks, the yolks with sugar until the volume increases and the sugar crystals are partially dissolved. Then add butter to the beaten yolks with sugar.

Beginners should take note: in order for the whites to whip into a dense, shiny foam, the dishes must be clean, dry, fat-free, and even better, rubbed with lemon juice.

Pour flour into the yolk-sugar mixture in small parts, knead the dough with a mixer or spatula.

The mass quickly thickens, becomes denser, and becomes viscous and viscous. Next add warm milk. Gradually, in three or four approaches, we bring the components together completely. The dough becomes liquid, like the classic one for thin pancakes.

Finally, carefully fold the foamy protein “islands” into the dough, lifting them a spoon or two at a time.

Grease a heatproof container with a small melted piece of butter and cover the bottom and side. Fill with liquid dough, place in a preheated oven, bake for about 45 minutes at 170 degrees.

A sponge cake with an evenly colored golden brown crust forms on top - when we turn it over, it will be the bottom, the base of the cakes. Cool in the mold, then carefully, without damaging the center, pry it from all sides and remove it from the work surface. Divide the biscuit into rectangular or square pieces.

We decorate the “smart” cake with powdered sugar, fresh mint, cocktail cherries, fruits, nuts or plums from homemade plum jam, like mine. Serve with hot tea, cool fruit drinks, and other drinks. The sweet table is ready, it's time to try it - welcome!

The first step is to turn on the oven at 180°.

Divide 4 medium eggs weighing 65 g with shell into yolks and whites. Try to choose eggs that are the same weight or size. If they are too small, the dough will be too liquid and as a result the cake will be difficult to remove from the pan, because it will be very tender.

When separating the whites from the yolks, be careful not to let a drop of yolk get into the whites. Otherwise they won't whip up.

Hide the whites in the refrigerator and cool well.

Melt the butter in a microwave oven on low power or in a water bath (do not allow water to get into the butter). Cool the oil.

In a mixer bowl, beat the yolks with two types of sugar until the grains disappear and the mass becomes clear. This will take 4-5 minutes.

Pour the oil into the egg mixture and beat again at low speed with the mixer.

Separately sift the flour and pour it into the liquid mixture. Flour should be added in several stages, stirring well with a spatula each time.

Heat the milk slightly until it is warm. There is no need to bring it to a hot state. Pour the milk into the dough and mix well again.

A “smart” cake can be made simply vanilla. In this case, do not skimp on vanilla sugar. If you don't put it in, you'll end up with something similar to a sweet omelet.

Remove the zest from one ripe and sweet orange using a special grater or grate it on the fine side of an ordinary grater. Squeeze out the juice from one half (be careful not to get any seeds into the dough). Thoroughly stir the orange juice and zest into the batter.

Beat the chilled egg whites with a whisk at maximum speed in a mixer or blender. A pinch of salt will help them whip up faster.

Add the whipped whites to the dough in three stages. First, add just a little bit, stir, and then add more and more, each time carefully stirring with a spatula so that the whites do not fall off. This is a very important step, the whites will help the dough rise and make the sponge layer very tender.

The result should be a fairly liquid dough, which in consistency resembles pancake dough. The photo shows that it is pouring from a ladle.

Grease the mold with a piece of butter. The form must be INSEPARABLE! I have a glass one. But ceramic and silicone are also perfect here.

My form measures 22 by 16 cm.

While the dough was preparing, the oven had time to warm up well.

In such a preheated oven, bake the cake for 45-50 minutes. Readiness should be checked by appearance - there will be a beautiful golden brown crust of the biscuit and consistency - the cake will harden, but the middle will barely ripple. If you look closely, even in the form you can see that the dessert is divided into three parts.

The separation into three layers occurs due to the different fat content of the components.

Be sure to cool the cake well and put it in the refrigerator. The longer the better. Staying overnight in the refrigerator will be sufficient.

Cut the cooled cake into squares and decorate with powdered sugar. To give the cakes a New Year's look, make stencils from paper. You can cut out a Christmas tree, stars or snowflakes. Place a stencil on each square, sprinkle with powder and carefully remove the leaf.