Wet biscuit

8 servings
1 hour 20 min

How to bake a wet biscuit? Prepare all the necessary ingredients. For the season, to decorate the cake, I took strawberries, and for impregnation - cherry syrup from canned cherries, with the addition of a tablespoon of cognac. If you cook such a biscuit for children, then do not add alcohol.

How to make dough for a simple wet biscuit? First, take a baking dish, line it with foil and brush with vegetable oil.

Now drive the eggs into a deep, comfortable container (so as not to stain the table with spray), add sugar and vanilla sugar. Wash the eggs in warm water with soda before use, as they may have harmful bacteria on them. Instead of vanilla sugar, vanillin can be used, only you need to take it at the tip of the knife, since more will give the ready-made baking bitterness.

Beat the egg mass with a mixer at maximum speed until the mass triples, it will take 3-4 minutes.

Pour the flour sifted with baking powder into a well-beaten egg mass and stir for another half a minute with a mixer at low speed. Flour may need a little less or more, focus on the necessary consistency of the dough. It should not be thick or liquid, viscous.

Quickly pour the finished biscuit dough into a greased tin.

Immediately put the dough tin in the oven and only now turn on the oven so that it warms up to 180 degrees.

The total baking time of our biscuit will be about 40 minutes. The time is approximately indicated, focus on the features of your oven. When the biscuit is baked, turn off the oven and open, let the biscuit cool gradually in the open oven.

When our wet, lush sponge cake in the oven has cooled, remove it from the tin, release it from the foil and cut into two cakes.

Evenly pour the sections of both cakes with impregnation.

How to make sour cream for wet biscuit? Combine the chilled sour cream, sugar and vanilla sugar in a container.

Beat sour cream with sugar with a mixer for 2-3 minutes to dissolve the sugar. Then add the thickener to the cream and whisk for another two minutes.

With the ready-made sour cream, brush the slice of one cake liberally.

Cover the lower cake with the cream with the upper cake and the surface of the biscuit, and pour the impregnation.

Cover the top of the biscuit with sour cream, level the surface.

Garnish the cake with halves of fresh strawberries and place it in the fridge for a few hours so the sponge soaks well and the cream freezes.