Cut the biscuit hot or cold. Rules for handling finished biscuits. Fishing line and cooking skewers

Biscuit - the basis for sweet cakes, rolls and pastries. To create a culinary masterpiece, the foundation of the cake - the sponge cake - must be perfectly even. The ability to cut the cake into pieces is an important condition for the correct preparation of such a dessert.

Classic and chiffon (butter) biscuit

The biscuit is baked classic (that is, traditional) and butter, or, as it is also called, chiffon. The second type of biscuit is more moist and heavier in weight.

The composition of the traditional biscuit includes flour, sugar and eggs. When baking a chiffon biscuit, butter (butter or vegetable) and baking powder are added to this set of ingredients, which “raises” a heavy butter biscuit.

If there is no store-bought baking powder, you can use soda slaked with lemon juice or vinegar or create a “homemade” baking powder according to this recipe: mix citric acid, soda and starch in a ratio of 1:2:4, that is, for 3 g of citric acid - 6 g of soda and 12 g of starch.

If you are using pure soda and the recipe does not require it to be extinguished, it should be sieved. When baking soda gets into the dough, it becomes wet. Wholemeal soda forms lumps and because of this gives the dough a specific taste. Butter biscuit is different from the classic.

1. Unlike the classic biscuit, in which there is a clearly measured amount of ingredients, various fillers are added to the butter biscuit - chocolate, lemon or orange zest, dried fruits, cocoa powder, coconut flakes, cinnamon or poppy seeds.
2. When preparing cakes from butter biscuits, you can not lubricate the cakes with cream, but classic biscuit cakes without cream will be dry.
3. It makes no difference whether to cut a traditional or chiffon biscuit into cakes. The methods offered are the same, but the oil crumbles less and is slightly denser in texture.

How thick should the cake be?

If the height of the biscuit is 8-9 cm, it is more convenient to cut it into 3 even cakes. The minimum height is 5–6 cm. There are situations when a cake that is only 2–3 centimeters high must be divided in half so that the cakes are very thin, but even and neat. It is possible, but with a thread or a knife, it is quite difficult to do. For such experiments, a confectionery string is more suitable.

Which biscuit is better to cut - hot or cold

Biscuit is called capricious because it requires a lot of attention. And it is important to note that it is not taken out of the oven at the same time, as they were convinced of its readiness. First, leave it in the oven for 15 minutes. The biscuit has an unpleasant feature - to settle. Therefore, you need to let it cool down without removing it from the mold in which it was baked. Some housewives leave the biscuit to cool completely in the oven, but there is a risk that after that it will become too dry.

Experienced chefs agree that only a cooled biscuit can be cut into cakes and not immediately after it has cooled down, but only after 6–8 hours. So it will not crumble, and the cakes will turn out even.

Secrets of perfect cutting

Over its long history, the biscuit has acquired many ways to cut it neatly with a knife, thread, or special tools.

Thread and knife

The first method - the traditional and most commonly used one, allows you to get thin layers of biscuit. We need:

• kapron or nylon thread of sufficient strength (you can use iris threads);
• thin and long knife.

How to cut?

1. With a sharpened knife, we outline the width of the cakes, starting from the top.
2. We wrap around the circumference of the biscuit so that it enters the cuts from the knife.
3. We cross the thread ends, placing them in front of us, and not on the other side of the biscuit.
4. Slowly, we pull the ends of the thread each in its own direction.
5. We pull the thread towards us, cutting the biscuit into even parts.

Video: how to cut a biscuit into cakes with a thread

If there is no thread at hand, but there is a fishing line, you can use it, the result will not change.

Fishing line and cooking skewers

The second method is similar to the first, but instead of a knife, they use culinary skewers or toothpicks, and instead of a thread, they use fishing line. How to cut?

1. We stick the skewers exactly along the circumference of the biscuit, taking into account the height of the cake that you want to get at the exit. For a sponge cake with a diameter of 22 cm, 9 skewers or toothpicks will be enough.
2. Put the fishing line on skewers, wrap the biscuit.
3. Cross the ends of the fishing line or tie a loose knot (it does not need to be firmly fixed).
4. Pull the fishing line by the ends until the biscuit is completely cut.
5. Pull out all the toothpicks from the bottom of the cake.

Knife

With a narrow, long and sharp knife, you can perfectly cut the chocolate butter biscuit. It is denser and will not crumble much from such an “intervention”.

1. Make notches at the same level on all sides of the "common" cake.
2. Attach the knife to one side of the biscuit, focusing on the notches.
3. Start rotating the biscuit counterclockwise (if the knife is on the right side) or clockwise (if the knife is on the left), moving the knife towards you.

Video: how to cut a biscuit with a knife

Special fixtures

The following methods are perfect if we need to get more than two cakes.

Ring-shaped bottomless baking dish

We need:

• form without a bottom;
• plates, identical in diameter with the shape;
• long thin knife.

How can we act?

1. On several plates stacked on top of each other, place a biscuit in the form.
2. We lower the form along the plates down so that the edge protrudes a little.
3. We measure the desired height of the cake and cut off the protruding part with a long knife.
4. If you need several cakes, repeat the steps, substituting plates.

Using a string

1. Put the cooled biscuit on a plate.
2. Choose the thickness of the cake.
3. We cut it off with a string, after adjusting the height.

Video: how to use a string for cutting cakes

Form for cutting biscuit

1. We take out the finished cooled biscuit and place it in a special form for cutting.
2. We cut half the biscuit with a long sharp knife according to special markings.
3. Rotate the mold 180 degrees and cut the second half of the biscuit layers.

If you know how to properly cut a biscuit, then dividing it into cakes is a simple task. Follow the tips and you will succeed!

Biscuit - the basis of cakes, pastries, rolls. It is not difficult to make a biscuit for a cake lush, light, tender, but baking it is half the battle, and then you need to carefully cut it into cakes to assemble the cake. Of course, if you have to deal with purchased biscuit cakes, then there will be no problems. And if a lush biscuit 5-6 cm thick, taken out of the oven, has long cooled down on the table, then the question arises: how to cut it into thin cakes?

This task at home is not so simple, and it becomes more difficult in proportion to the number of cakes needed. Therefore, if there is no special experience in this matter, then it is better to first dwell on two or three layers. In any case, when choosing a way to cut a biscuit, you need to realistically evaluate the height of whole pastries.

Method number 1. Cut the biscuit with a long bread knife.

The most common, but not the most accurate (in the sense - even) way. With the help of a knife it is convenient to cut dense biscuits, and loose biscuits can crumble from such “intervention”. Therefore, the knife must be long, sharp and with a very thin blade. First you need to make “notches” along the height of the future cake / cakes and make sure that all these marks are on the same level. Lightly holding the biscuit with your hand and, slowly rotating it counterclockwise, with the other hand, cut with a knife towards you along the marked marks.

Method number 2. Using a baking ring and plates

This method also cannot do without a long and sharp knife, but a ring from a baking dish is additionally used as an “assistant”. The biscuit is placed inside the ring, at the bottom a plate or several plates of the same diameter as the shape are placed under it. The more plates - the higher the biscuit will protrude above the edge of the mold, the thicker the cut cake will be. The essence of the method lies in the fact that the shape ring acts as a measure for the layers of biscuit. The main thing is that the knife should always be directed clearly horizontally, without tilting. If you need to make several cakes, then you will have to add plates from below, and then again measure the height of the future cake.

Method number 3. How to properly cut a biscuit into cakes with a thread

Strong thin thread (nylon) or fishing line, of course, is thinner than any knife, so with their help you can make narrow layers of biscuit. With the same knife, you need to outline the width of the cake and make a light incision, which you can continue with the help of a thread. Tie the thread around the biscuit at the required height, cross the ends and slowly pull them in different directions, moving the thread / fishing line through the thickness of the biscuit in a horizontal plane. It is more convenient to do this towards you, and not vice versa.

A spare video and shows in more detail how to cut a biscuit for a cake with a regular thread:

Method number 4. How to cut a biscuit into cakes with a string

Method number 5. Shape slicer for cutting cake layers

The cake slicer shape is a convenient device that allows you to cut into 6 perfectly even cakes. All cakes are smooth, the same thickness. The cutting process is very simple and takes very little time.

Remember that the biscuit cake can be cut and decorated with cream only when it is cold!

Biscuit - the basis of cakes, pastries, rolls. The biscuit is prepared from a minimum set of ingredients and, subject to the technology, almost always turns out to be lush, light, and tender. But baking a good biscuit is half the battle. Indeed, in a “pure” form, the biscuit is practically not used, so it needs to be turned into a confectionery product, for example, into a cake. Such a "transformation" can be done with mastic, meringue, marzipan or icing. First, of course, you need to smear the cakes with cream or soak with syrup (how to make coffee syrup - see the step-by-step master class for making the Moka cake). Of course, if you have to deal with purchased biscuit cakes, then there will be no problems. And if a lush biscuit 5-6 cm thick taken out of the oven has long cooled down on the table, then the question arises: how to cut it into thin cakes? This task is not an easy one. And ordinary housewives, unlike professional confectioners, who have special tools for cutting biscuits, have to cope with this task on their own. In addition, it becomes more complicated in proportion to the number of cakes that you need to get in the end. Therefore, if there is no special experience in this matter, then it is better to first dwell on two or three layers. In any case, when choosing a way to cut a biscuit, you need to realistically evaluate the height of whole pastries.

Method number 1. The most common, but not the most accurate (in the sense of even) way, is to cut the biscuit with a knife. With the help of a knife it is convenient to cut dense biscuits, and loose biscuits can crumble from such “intervention”. Therefore, the knife must be long, sharp and with a very thin blade. First you need to make “notches” along the height of the future cake / cakes and make sure that all these marks are on the same level. Lightly holding the biscuit with your hand and, slowly rotating it counterclockwise, with the other hand, cut with a knife towards you along the marked marks.

Method number 2. This method also cannot do without a long and sharp knife, but a ring from a baking dish is additionally used as an “assistant”. The biscuit is placed inside the ring, at the bottom a plate or several plates of the same diameter as the shape are placed under it. The more plates - the higher the biscuit will come out above the edge of the mold, the thicker the cut cake will be. The essence of the method lies in the fact that the shape ring acts as a measure for the layers of biscuit. The main thing is that the knife should always be directed clearly horizontally, without tilting. If you need to make several cakes, then you will have to add plates from below, and then again measure the height of the future cake.

Method number 3. Strong thin thread (nylon) or fishing line, of course, is thinner than any knife, so with their help you can make narrow layers of biscuit. With the same knife, you need to outline the width of the cake and make a light incision, which you can continue with the help of a thread. Tie the thread around the biscuit at the required height, cross the ends and slowly pull them in different directions, moving the thread / fishing line through the thickness of the biscuit in a horizontal plane. It is more convenient to do this towards you, and not vice versa.

Advice! Biscuit cake can be cut and decorated with cream only when cooled.

How to cut a biscuit so that the cakes are perfectly even? In pies, it is often advised to cut the biscuit with a long, sharp knife with a serrated blade. The photo shows a frightening-looking tool, with which, apparently, cutting the cake evenly is also not easy.

Meanwhile, if you need to cut or biscuit cake in half exactly horizontally, there is a simple and accurate method that does not involve fussing with knives and other devices. With just a string and a few toothpicks, you can cut the cake in half perfectly with ease.

So, we take the biscuit cake completely cooled. This is important, as the hot biscuit can "crawl" after the thread, and the beautiful lush structure of the biscuit pulp will be wrinkled.

Insert toothpicks into the sides of the biscuit exactly in the middle - around the entire circumference of the cake, as shown in the picture.

Take dental floss (or silk) and put it on the toothpicks, "surrounding" the biscuit cake. If your cake is made from a fairly dense dough, you can make small horizontal cuts with a sharp knife along a row of toothpicks so that the thread immediately falls into the "groove" and does not have to cut through the hard outer crust of the cake.

When the thread is completely wrapped around the biscuit, cross its ends and hold each end in one hand. Pull on both ends of the thread so that it begins to separate the cake into two parts. You can move the thread slightly from side to side to help cut the biscuit. Usually, this happens very easily.

You now have two layers of sponge cake.

Slip a piece of cardboard or a tray (without sides) between the two layers of cake and remove the top layer.

Ready. Start assembling the cake.

Biscuits are loved for their lightness and ease of preparation. It is within the power of even the youngest cooks. Biscuit cakes are great for making homemade cakes. The biscuit is universal in application. With it, you can make a simple and inexpensive cake soaked in jam or condensed milk. Or an elegant birthday cake with cream and chocolate. Not many ingredients are required for biscuit dough, the technology is quite simple, and the result is pleasantly pleasing and motivates for further confectionery exploits.

The biscuit is ready and the question arises: how to divide the cake in half or into several cakes? There is nothing complicated. Consider ways to cut a biscuit. The main rule with any division method is that the cake must cool. If a crust has formed around the perimeter of the biscuit, it is better to remove it.

How to cut a cake into layers with a knife

To do this, you need a knife with a long and well-sharpened blade. First, slightly cut the cake around the entire circumference. This will be the cutting line. Holding the top layer with your hand, carefully cut the cake along the marked line.

A plate will help you get beautiful halves of the cake. The cake is placed on a flat surface, it can be a kitchen board or a baking base. Top with a plate of the appropriate diameter. The edge of the plate will be the cutting line of the cake. With a knife, carefully cut the edge and, turning the base, cut the cake.
When cutting the cake, the knife must be held parallel to the base of the biscuit, then the cakes will be even and of the same thickness.

How to divide a cake into layers with a thread

This method allows you to divide the cake into several thin cakes. Take a thin nylon thread (it can be replaced with dental or strong sewing thread). With the help of a knife, we outline the cut line, slightly incising the cake. Then there are two ways to apply the thread. The first - we insert the thread into the prepared incision, hold it on both sides with our hands, with a movement towards ourselves, we begin to cut the cake. The second - insert the thread into the incision along the entire perimeter, cross it and pull the ends in different directions.

The cutting line can be formed with toothpicks. Along the entire perimeter of the cake, insert toothpicks at the same height. We lay the thread on top of the entire diameter, cross the ends and stretch in opposite directions.

The video shows how to cut a biscuit with a thread.