Do you sometimes ask yourself which dough you should bake?
We have the answer for you!
The basis of every cake is a sponge cake, shortcrust cake or batter. Sponge cake is beaten with egg whites, which creates a light mixture. It is suitable for most cakes, preferably with a cream (custard, butter, but also jam or icing).
A neutral favorite is yeast dough . However, it is definitely one of the most time-consuming types of dough and requires a little more skill and patience. It is used for fruit cakes, but also for savory pastries such as pizza.
Puff pastry is also one of the more complex types of dough. But the work is always worth it, because the result is simply unique. As the name suggests, it consists of several layers of dough that are bound together with fat. When baked, it usually rises a little and forms aesthetic air spaces that are so characteristic of apple turnovers, for example. It is also used for crispy, light fruit cakes, strudels and quiches.
Shortcrust pastry is a rather firm dough that becomes nice and crispy when baked. It is most often used for fruit cakes, tarts, cheesecakes and quiches. (It is also often used for biscuits)
The moist, fluffy sponge cake is particularly popular. It can be varied in many different ways and, thanks to its uncomplicated preparation, even baking beginners can make it. It also tastes good without any toppings (e.g. as a marble or lemon cake).
We hope this was of some help to you!
We wish you a nice weekend!
Your team from deinTortenbild