Here's a handy tip so you don't have to saturate cake biscuits with sugar syrup.
Every time I bake a biscuit, I let it cool down a bit and then put it in the refrigerator. Many may think that this is how I put it away for storage, but this is not the case. Let me tell you why.
Those who have baked a biscuit for a cake at least once know that if you try to cut it into cakes right away, the biscuit will "break" and crumble strongly. This is due to the fact that during baking, moisture inside accumulates in the center, and the edges dry out. Why?
It's simple. When the dough in the mold enters the oven, it warms up gradually: from the edges to the center. By the way, that is why the biscuit often rises in a “slide”. For the same reason, the readiness of the biscuit should be checked in the center, and not at the edges.
After baking, we take out the biscuit and leave to cool. At this time, moisture begins to leave the still hot biscuit. And by the time we start collecting the cake, the biscuit dries out so much that we have to resort to soaking it with syrup.
But thanks to the fact that I wrap the biscuit in foil, I never saturate them and they are always wet. How does this happen?
Immediately after baking, I leave the biscuit to cool slightly, then wrap the still warm biscuit in plastic wrap in contact and so that there are no gaps left. After that I put it in the refrigerator for 3-4 hours.
While the biscuit cools in the refrigerator, the moisture that has accumulated in the center is gradually distributed throughout the entire volume of the biscuit. The cling film prevents it from evaporating. It is important that the biscuit is tightly wrapped, otherwise condensation will form on the film due to the temperature drop.
Before assembling the cake, I remove the biscuit from the foil and cut it into cakes. It is easy to cut and does not crumble. The cakes are smooth and neat, and most importantly moist.
Did you know about this method?