Cake Bush – recipes step by step with a photo. How to cook at home bush cake in accordance with GOST

The content of the article



Dessert Boucher is of French origin. A delicate and delicious biscuit dessert was invented in the 18th century. It looks very elegant and appetizing, so it can decorate any celebration. It doesn’t take much time to prepare a cake, so you can enjoy this dish even on a weekday evening at a family tea party.

What is Boucher

Boucher is a cake consisting of two biscuit rolls, between which there is a sweet filling. For this dessert, use a special Boucher biscuit, consisting of potato and wheat flour. Potato gives the dishes a sweetish taste, a very lush texture, so bakers or confectioners always keep a little of such flour on hand. The filling may be a traditional white cream, syrup, jam or whipped cream. Photos are full of all kinds of decorations.

How to Make a Bush Cake

If you have a desire to bake something, be sure to make this great cake! Information on how to cook the boucher can be found in books, family recipes, and other sources. The ingredients are simple and affordable. A minimum of dishes is used: a baking dish, a baking sheet, a mixer or a whisk, a pastry bag, an oven and a fantasy for decoration. Instead of small cakes, you can fill the dough into a mold to make a big cake.

Boucher – recipe

  • Cooking time: 60 minutes;
  • Servings Per Container: 10 Persons;
  • Calorie content: 360 Kcal / 100 g;
  • Purpose: dessert;
  • Cuisine: French;
  • Difficulty: medium.

The Boucher recipe can be found in almost any source. The lack of oil in its composition gives the biscuit to Bush airiness. The cake is thicker than regular biscuit. To make the biscuit tastier, it is recommended to lubricate it with impregnation long before use, so it will become very soft. You can color the cream with food coloring. How to cook boucher:

Ingredients:

  • chicken egg – 3 pcs.;
  • a mixture of wheat and potato flour (3 to 1) – 70 g;
  • vanilla sugar – 60 g;
  • a pinch of salt;

For cream:

  • fat cream (not less than 33%) – 100 ml .;
  • powdered sugar – 2 tbsp. l .;

For glaze:

  • butter – 15 g;
  • dark chocolate – 60 g.

Cooking method:

  1. Preheat oven to 180 C.
  2. Separate the yolks from the proteins. Eggs should not be warm, cool, they will be better to beat. In a bowl, beat the yolks with a mixer with 30 g of sugar until a thick mass is formed. Beat whites with a mixer or whisk until peaks are obtained. Add 30 g sugar and a pinch of salt.
  3. Combine the two beaten egg masses. Transfer proteins carefully so that the mass does not lose volume.
  4. Gradually combine the flour with the egg mass.
  5. On a baking sheet with paper greased, put the dough in a circle. You can do this with a spoon or with a pastry bag. The diameter of the halves should not exceed 7 cm.
  6. Bake a biscuit at 180 degrees for 20 minutes. Remove from oven and allow to cool..
  7. For impregnation, you need to whip the cream with powdered sugar. The mass should be dense.
  8. Put pieces of chocolate and butter in a bowl and melt.
  9. Dip the cake in chocolate top to make a “hat” or sprinkle with nut crumbs.
  10. Apply a thick layer of cream to one half of the biscuit with a spoon, cover with a second biscuit on top. Remove the remaining cream on the sides. Leave to brew for 20-30 minutes.

Biscuit sponge cake on a saucer

Bush cake according to GOST USSR

  • Cooking time: 60 minutes;
  • Servings Per Container: 10 Persons;
  • Calorie content: 390 Kcal / 100 g;
  • Purpose: dessert;
  • Cuisine: French;
  • Difficulty: medium.

The Bush recipe according to GOST of the Soviet Union resembles the technology of the classic recipe. Now, pastry shops, bakeries and coffee houses provide a huge selection of pastries and desserts! Boucher’s cake is considered a classic and must-have component of most Soviet Union recipes.

Ingredients:

For the test:

  • egg whites – 5 pcs.;
  • yolks – 3 pcs.;
  • sugar – 50 g;
  • wheat flour – 120 g.

For cream:

  • condensed milk – 3 tbsp. l .;
  • powdered sugar – 2 tbsp. l .;

Cooking method:

  1. Beat the whites, gradually adding all the sugar.
  2. Add yolks to the mass of proteins one by one, without ceasing to whisk.
  3. Pour flour into eggs and mix until smooth..
  4. Form round cakes on a baking sheet covered with parchment paper and place in the oven at 180 degrees. Baking should not take more than 20 minutes.
  5. For cream, you need to beat sour cream with milk. Lubricate them with halves of biscuit cakes and combine. Remove excess on the sides.

Boucher Homemade Cakes

Bush Cake – Classic Recipe

  • Cooking time: 60 minutes;
  • Servings Per Container: 10 Persons;
  • Calorie content: 430 Kcal / 100 g;
  • Purpose: dessert;
  • Cuisine: French;
  • Difficulty: medium.

The classic Boucher cake recipe was invented by the French during the revolution. He has a special dough, but it’s easy to make it at home. It is only necessary to observe the proportions of the ingredients and the sequence of step-by-step actions.

Ingredients:

For the test:

  • eggs – 5 pcs.;
  • sugar – 65 g;
  • citric acid – 0.1 g;
  • flour – 120 g.

For cream:

  • butter – 200 g;
  • condensed milk – 3 tbsp. l.

For glaze:

  • butter – 15 g;
  • dark chocolate – 60 g.

Cooking method:

  1. Beat the yolks and squirrels separately. Sugar is added to each bowl gradually in equal amounts. Add a pinch of citric acid to the proteins.
  2. Mix half the protein mass with the yolks. Gradually add flour. After thorough mixing, add the remaining protein mixture.
  3. Form round cakes on a baking sheet from the dough and bake at 180 degrees for 15-20 minutes;
  4. Beat butter and condensed milk with a cup until creamy;
  5. For the glaze, melt the chocolate and butter in a steam bath. Dip half of the biscuit cakes in the icing and allow to freeze in the refrigerator;
  6. Connect the halves of the cake with a cream.

Homemade Bush cakes

Bush fruit cake

  • Cooking time: 80 minutes;
  • Servings Per Container: 8;
  • Calorie content: 410 Kcal / 100 g;
  • Purpose: dessert;
  • Cuisine: French;
  • Difficulty: medium.

Boucher’s fruit can be filling, decorating the top of a cake or additives in a cream filling. The interlayer may be fruit jam blanks. For decoration, you can lay on top the pieces of fruit and cream. Bush fruit cake recommended to minimize the addition of sugar to the dough or syrup.

Ingredients:

For the test:

  • eggs – 5 pcs.;
  • sugar – 50 g;
  • wheat flour – 120 g.

For cream:

  • apricot jam;

For glaze:

  • butter – 15 g;
  • dark chocolate – 60 g.

Cooking method:

  1. Beat the whites, gradually adding all the sugar into a dense foam;
  2. Add yolks to the mass of protein one by one, without ceasing to whisk.
  3. Pour flour into eggs and mix until smooth..
  4. Form round cakes on a baking sheet covered with parchment and place in the oven at 180 degrees. Bake for 15-20 minutes. Cool at 0 ° C.
  5. Jam the halves of the biscuit cakes and connect them together.
  6. For glaze, melt black chocolate and butter in a water bath. Dip half the sponge cake in the icing and decorate as desired.

Two-Tone Boucher Cakes

Bush Cake – Cooking Secrets

The secrets of making Boucher’s cake lie in his biscuit dough. Together with wheat flour, potato (or potato starch) is added. And there should be more proteins than yolks. Old recipes use custard. For it, you need to beat the yolks with sugar, pour the mixture with milk. Bring the cream to a boil in a water bath without closing the lid. Boil, achieving porridge texture. For a change, you can use syrup with the addition of water, cognac or liquor.

Rate article
Tips on any topic from experts
Add comment

By clicking the "Submit comment" button, I consent to the processing of personal data and accept privacy policy