How to cut a biscuit correctly. How to cut a biscuit. How to get perfectly smooth cakes

Perfect cuts juso.cakes

When is the best time to cut a biscuit

The biscuit should be cut only after it has rested for 6-8 hours, wrapped in plastic wrap. This is covered in more detail in the article about that, I will bring here only the main points.

1. Baking the biscuit continues until it has cooled down, so we take the finished biscuit out of the oven, remove it from the mold and leave it to cool on the wire rack. This will distribute the moisture in the biscuit evenly.
2. As soon as the biscuit has cooled, it must be wrapped in plastic wrap and left to rest for 6-8 hours. It is convenient to bake a biscuit in the evening, and collect the cake in the morning.

Only if these conditions are met will you be able to cut the biscuit correctly. If you cut a hot or not infused sponge cake, it will tear and crumble a lot.

How to cut a biscuit with a string / line

This is probably the most common and recommended method. Not every biscuit will be cut in this way. If you baked a classic biscuit with the addition of baking powder, the product is too tender, airy and soft. And even after resting, the thread will tear the pulp into pieces. The method is suitable for the classic three-component biscuit (eggs, flour, sugar), chiffon biscuit, biscuit with the addition of liquid.

We visually divide the biscuit into equal cakes, about 1 cm thick. The lines can be marked with a knife or toothpicks.

The crust of the biscuit can be quite dense, so it is convenient to make a small cut with a knife in a circle, where the border of the first cake should pass.

Then we take a strong thread, fishing line or dental floss, insert it into the incision and start crossing the ends, pulling them in different directions.

Gradually the thread will cut the biscuit. The cut will be perfectly straight and neat.

For greater clarity, I have selected a video for you using this method.

How to neatly cut a biscuit with a knife

The most interesting thing is that at all the pastry courses I have been able to attend, they say that the above method is unnecessary troubles and is taught to work with a knife. Indeed, if you get used to it, there is nothing easier and more convenient. Let's take a closer look?

We put the knife on the table, fully resting it on the handle. There will be a gap between the table and the blade. The handle will be a support for us, and its height to the blade will determine the height of the cake.

You do not need to press hard with the knife and try to cut the entire biscuit from one side to the other. We need to make small sawing movements, constantly rotating the biscuit and moving deeper and deeper each time.

The incision is no worse than using a thread.

There are no restrictions for this method. You can cut the most delicate and softest biscuits of any diameter in this way.

If we determine the width of the cake ourselves for cutting the biscuit, then in this case the gap between the blade and the handle will be responsible for the thickness. So all the cakes will be the same thickness. And biscuits with a slide can be cut to the very end. Even small pieces will be the same thickness. So it will be more convenient to combine them with each other, if you need to make another layer of them.

If you need a thicker crust, you can think of a knife stand on which to lean.

What kind of knife should I use to cut the biscuit thinly?

If possible - saw a long knife. If not, any long knife will do. I use Tramontina knives

Confectionery tools for even thin cutting of biscuit

There is a special inventory that can facilitate the task of thin and even cutting the biscuit into cakes.

The principle of operation is very similar to the above described use of thread / line. From the pros - several levels for adjusting the height of the cake.

Video on using a string knife

A very handy invention, especially if you don't have any baking dish yet. You can kill two birds with one stone. To bake a sponge cake in such a ring, you need to line the edges with baking paper. The video below shows how it looks.

Video on using this ring.

Knife clamps

There are also special plastic clips for the knife. In their recesses, the blade is fixed and you no longer need to rack your brains: what to put under it and how to ensure the same height for all the cakes.

Again, there must be a long knife in the arsenal to use them.

Biscuit Cutting Machines

And this is how the biscuit is cut on an industrial scale.

The most common method for cutting biscuit into cakes is nylon or nylon thread. To get even perfect biscuits, you need to outline their future width with the edge of a knife, starting from the top. After that, twine a sponge cake with a thread, inserting it into the "grooves" from the knife marks. With gentle movements, pull the thread towards you, taking both ends in your hands. Repeat the steps as many times as needed for the cakes.

There is another similar method of slicing, instead of nylon thread, ordinary fishing line is used, and instead of a knife, toothpicks are used. To cut a biscuit, you need to stick a few toothpicks around its entire circumference. Wrap the sponge cake with fishing line, placing it on wooden skewers. Tie the ends into a loose knot and pull towards yourself, thereby cutting the biscuit in half. This method is good when the height of the product does not exceed 5 cm and you need to cut it into 2 even cakes.

Slicing with a knife

The chiffon biscuit can be cut with a long, sharp knife. You can also use a special serrated bread knife. To make the cakes even, you first need to make several cuts on the biscuit.

After that, attach a knife to one side of the product and begin to rotate the biscuit around its axis. Moving the knife towards you with a slight pressure, you get smooth, neat cakes. Chiffon biscuit is denser and will not crumble from such actions.

Confectionery methods

The above methods are suitable if there is no special confectionery tool at hand. For example, a pastry string. To cut a biscuit in this way, you need to place it on a wide dish, adjust the height of the cake layers on the string itself, and then cut the products into as many pieces as necessary with smooth movements. When using this method, the cakes always come out even and beautiful.

Sponge cake is a base for sweet cakes, rolls and pastries. To create a culinary masterpiece, the foundation of the cake is biscuit cake- must be perfectly flat. The ability to cut the cake into pieces - important condition correct preparation 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 traditional biscuit contains flour, sugar and eggs. When baking a chiffon biscuit, butter (butter or vegetable) and a baking powder are added to this set of ingredients, which "lifts" the heavy buttered biscuit.

If there is no store baking powder, you can use soda slaked with lemon juice or vinegar or create a "home" 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 use pure soda and do not need to be extinguished according to the recipe, you should sift it. When the baking soda gets into the dough, it becomes wet. Unsifted baking soda forms lumps and, because of this, imparts a specific taste to the dough. Butter biscuit is different from the classic one.

1. Unlike the classic biscuit, in which there is a clearly dosed amount of ingredients, various fillers are added to the butter biscuit - chocolate, lemon or orange peel, dried fruits, cocoa powder, coconut, cinnamon or poppy seeds.
2. When preparing cakes from butter biscuits, you do not need to grease the cakes with cream, but cakes from a classic biscuit without cream will be dry.
3. It makes no difference whether you cut a traditional or chiffon biscuit into cakes. The methods 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 cake is very thin, but even and neat. It is possible, but using a thread or knife is difficult to do. For such experiments, a pastry 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 moment in time as you are convinced that it is ready. First, it is left 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 form 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 to be even.

The secrets of perfect slicing

Over the course of its long history, biscuit has acquired many ways of neatly cutting it with a knife, thread or special devices.

Thread and knife

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

• nylon or nylon thread of sufficient strength (iris threads can be used);
• thin and long knife.

How to cut?

1. With a sharpened knife, outline the width of the cakes, starting from the top.
2. We wrap the circumference of the biscuit so that it fits into 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. Pull the thread towards you, cutting the biscuit into even parts.

Video: how to cut a biscuit into cakes using 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, culinary skewers or toothpicks are used, and instead of a thread, a fishing line. How should you 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 biscuit with a diameter of 22 cm, 9 skewers or toothpicks will be enough.
2. Put the fishing line on the skewers, wrap the biscuit.
3. Cross the ends of the line or tie a loose knot (it does not need to be firmly fixed).
4. Pull the ends of the line until the biscuit is completely cut.
5. Remove all toothpicks from the remaining cake bottom.

Knife

A narrow, long and sharp knife can be used to cut a chocolate buttered biscuit perfectly. It is more dense and will not crumble much from such "interference".

1. Make notches on the same level on all sides of the "common" cake.
2. Attach a knife to one side of the biscuit, guided by the notches.
3. Start rotating the biscuit counterclockwise (if the knife is attached to 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 devices

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

Baking dish without a ring-shaped bottom

We need:

• bottomless form;
• plates of the same diameter as the shape;
• long thin knife.

How do we proceed?

1. Place the biscuit in the form on several plates, placed on top of each other.
2. We lower the shape down on the plates so that the edge protrudes slightly.
3. We measure the required height of the cake and cut off the protruding part with a long knife.
4. If you need several cakes, we repeat the steps, substituting the plates.

Using a string

1. Put the cooled biscuit on a plate.
2. Choosing the thickness of the cake.
3. We cut it off with a string, having previously adjusted the height.

Video: how to use a string for slicing 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 of the biscuit with a long sharp knife according to special markings.
3. Rotate the shape 180 degrees and cut the second half of the biscuit layers.

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

Sponge cake is the basis for many pastries, pastries and cakes. It bakes quickly enough, it turns out to be tall, lush and tender inside. Housewives often have difficulties only when cutting a biscuit into cakes. They usually don't look too straight. As a result, it looks sloppy and unappetizing. In our article we will tell you how to evenly cut a biscuit into cakes. We will offer a choice of several effective methods at once using a number of devices.

What to consider when cutting a biscuit?

A fluffy, tall, perfect biscuit crust that has just been taken out of the oven is not a guarantee that the cake will turn out to be just as beautiful. Firstly, it can come out dry, which makes it very difficult to cut it. Secondly, the cake can fall off from temperature changes. Therefore, in the cooking process, it is important to take into account all the points: how and when to get the biscuit, how to cut it.

The basis of any biscuit cake is eggs, sugar and flour. Additionally, other ingredients can be added to the dough: or butter, baking powder, etc. The most difficult to cut is a classic biscuit, which has a porous texture inside. With an inept attempt to divide it into cakes, it crumbles or shrinks into lumps. At the same time, butter and chiffon biscuits (based on butter and vegetable oils, respectively) are easier to cut.

In addition, the quality of the finished cakes depends on the diameter and height of the base, as well as their desired thickness. For comparison, a biscuit with a diameter of 20 cm and a height of 7 cm is much easier to cut into three cakes than a product baked in a 26 cm mold. It is also important how well the biscuit has cooled. Before cutting it into cakes, it must necessarily "rest".

How to prepare a biscuit for slicing?

It is important to follow the recipe exactly when preparing the cake base. In this case, both the diameter of the form and the duration of the stay of the biscuit in the oven are important. The readiness of the product is always checked in only one way: by piercing the cake in the very center with a wooden skewer or a match. If it comes out dry, then the biscuit is ready.

The cake pan is removed from the oven immediately. For a minute or two, the product should stand on the table at room temperature. The sponge cake should independently move away from the walls of the mold. After that, the product must be turned upside down on the wire rack. After 10 minutes, the cake is turned over to the opposite side and remains on the wire rack until it cools completely. This will circulate the air around the product, causing it to cool faster. But it's not time to think about how to cut a biscuit into even cakes.

Before cutting, the cooled product is wrapped in plastic wrap and sent to the refrigerator for at least 2 hours. In such conditions, the sponge cake will become more moist inside, and it will be easier to cut it into cakes. Ideal if the base stays in the refrigerator overnight.

The procedure for cutting a biscuit with a knife

This method is considered one of the most common. To cut a biscuit into cakes, you need to prepare a thin, long and sharp knife. Many housewives choose a special bread knife with a serrated edge for this. It is important to take into account that the diameter of the product is not too large.

So, how to evenly cut a biscuit into cakes with a knife? First of all, you must observe the following sequence of actions:

1. Place the biscuit on a flat, horizontal surface.
2. Using a knife, make notches along the entire cutting line, taking into account the number of future cakes.
3. Press the biscuit firmly with your hand on top.
4. Rotating the product counterclockwise, cut it into cakes along the previously made notches, making a movement with the knife towards you.
5. Keep the knife parallel to the table surface. Make sure that the cake is flat and not in the shape of a cone.

How to properly cut a biscuit cake with a plate?

To use this method, in addition to dishes, you must have a split baking dish, or rather a ring from it. It will serve as a level. Using a split ring and several flat plates is the only sure way to evenly cut a biscuit into 3 cakes.

Actions are performed in the following sequence:

1. Sponge cake is laid on a flat plate. A split ring is lowered from above. As a result, it should turn out that the product is on the plate, but inside the ring.
2. From the bottom, place so many plates under the biscuit so that from above it protrudes above the ring by the required thickness of the cake.
3. Holding the product with your hand, cut off the top cake with a long and sharp knife, using the ring as a support.
4. Substitute a few more plates from below and cut off the next cake in the same way.

Cutting a biscuit at home with a thread

This is one of the easiest and most affordable ways to get the perfect sponge cake base. How to evenly cut a biscuit into cakes using a silk thread (fishing line, guitar string), you can learn from the step-by-step instructions:

1. Using a knife, make notches along the entire cut line. You can also use toothpicks. They must be inserted at the desired height around the entire circumference.
2. Wrap the sponge cake with thread, threading it through the cuts made with a knife.
3. Cross the ends of the thread. Take them in different hands.
4. Dissolve the ends of the thread in opposite directions, cutting the biscuit in this way.
5. If necessary, repeat the same steps with the second cake.

How to cut a biscuit into cakes with a string?

Such a device outwardly resembles a clothes hanger with a string stretched inside. Its position can be changed depending on the desired height of the products.

How to cut a biscuit into even cakes can be described in the following instructions:

1. Place the cake base on a flat, horizontal surface.
2. Set the string to the desired pitch.
3. Press the biscuit down with your hand.
4. Place a string knife on the legs next to the biscuit. Without tearing them off the table surface, cut off the cake with sawing movements.
5. Cut off the following cakes in the same way.

How to use a biscuit slicer?

This method is more suitable for professional pastry chefs who often have to cut the product into cakes. Outwardly, the slicer resembles a split baking dish, but with parallel holes around the circumference. The biscuit is placed inside the split ring and cut into the required number of cakes along the slots. The distance between the holes is 1 cm. This means that the question of how to evenly cut a biscuit into cakes can be solved very simply.

Another advantage of the slicer is that the ring is adjustable in diameter, which allows you to cut biscuits of any size in it. The main thing is that the knife is long enough and sharp.

Chiffon biscuit recipe

Such a biscuit is ideally cut into several even cakes. It turns out to be delicate and moist inside, therefore it does not require additional impregnation. Vanilla-lemon chiffon biscuit is prepared in the following sequence:

1. The oven is heated to a temperature of 160 ° C.
2. Flour (130 g) is sieved several times with sugar (80 g), a pinch of salt and baking powder (1 ½ teaspoon).
3. Room temperature yolks (2 pcs.) Are combined with vanilla and lemon zest (on the tip of a knife), slightly warm milk (30 ml) and vegetable oil(65 ml). The resulting mass is beaten with a mixer until a lush and light foam is obtained.
4. The yolk part of the dough is mixed with sifted dry ingredients.
5. Proteins (4 pcs.) Are combined with sugar (25 g) and beat with a mixer until steep peaks.
6. Part of the proteins is introduced into the yolk-oil mass and gently mixed with a spatula.
7. The remaining proteins are added to the dough and combined with it in a similar way.
8. The prepared dough is transferred into a split mold with a diameter of 26 cm.
9. The biscuit is baked in a well-heated oven for 30 minutes.

Sponge cake - the basis of cakes, pastries, rolls. A biscuit for a cake is not difficult to make fluffy, 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 fluffy biscuit 5-6 cm thick, removed from the oven, has cooled down on the table for a long time, then the question arises: how to cut it into thin cakes?

This task at home is not so simple, and it becomes more complicated in proportion to the number of required cakes. Therefore, if there is no special experience in this matter, then it is better to first stop at two or three layers. In any case, when choosing a way to cut a biscuit, you need to really estimate the height of a whole baked product.

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 ones can crumble from such "interference". 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 / cake layers and make sure that all these marks are at the same level. Slightly holding the biscuit with your hand and slowly rotating it counterclockwise, with the other hand, cut with a knife towards you according to the indicated marks.

Method number 2. Using a baking ring and plates

This method is also not complete without a long and sharp knife, but a ring from a baking dish is additionally used as a "helper". The biscuit is placed inside the ring, at the bottom a plate or several plates of the same diameter are substituted 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 is that the shape ring acts as a yardstick for the layers of the biscuit. The main thing is that the knife is always directed clearly horizontally, without tilting. If you need to make several cakes, then you will have to add plates from below, and then measure the height of the future cake again.

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

A strong thin thread (nylon) or fishing line, of course, is thinner than any knife, so you can use them to make narrow layers of biscuit. With the same knife, you need to outline the width of the cake and make a light incision, which can be continued 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 / line through the thickness of the biscuit in a horizontal plane. It is more convenient to do this towards yourself, and not vice versa.

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

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

Method number 5. Shape slicer for slicing cake layers

Form slicer for slicing cakes is a convenient device that allows you to cut into 6 perfectly even cakes. All cakes are smooth and of the same thickness. The slicing process is very simple and takes very little time.

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