Baking a real biscuit is not an easy task. It will take both experience and dexterity, and most importantly - a great desire to learn. But making the dough is only half the battle. Ready cakes still have to be evenly divided for the layer and decorate. To get a perfect cut on a biscuit, you need a good tool and a little patience. How to approach this time-consuming business and properly cut biscuit cake?
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Instruction manual
1
If you are confident in your eye, then use a long knife (at least 25 cm) with a serrated blade for cutting. First cut the "hump" (elevation) from the surface of the cake. Measure the height of the biscuit and in the middle make a few slots inward to indicate half the cake along the entire circumference. Gently press the cake with your hand and, slowly rotating it counterclockwise, with the other hand, saw with the knife towards you according to the marked marks. Cut deeper and deeper while continuing to rotate the cake. Move the knife deeper to the center with each new turn, until the biscuit is completely cut. So, with slightly precise sawing movements, you will divide the future cake into two discs.
2
Get a plastic pastry divider with a string. With its help, pieces of the desired thickness are very simply cut. The device with a string for cutting biscuit slightly resembles a coat hanger for clothes, at the ends of which there are rubber tips and several levels for a string. Place the device with rubber feet on the table and slowly slide it through the cake, cutting it with a string strictly in the middle.
3
Some confectioners use twisted thread or fishing line. Wrap the thread around the biscuit at the required height, cross the ends and slowly pull on them. The cut is quite smooth, but the biscuit can crumble a lot. In this case, just mark the place for the cut with the thread and try to cut the cake in the intended circle with a knife.
Useful advice
Put the finished freshly baked biscuit out of the mold on a towel. Wait for it to cool completely.
Fresh biscuit from the oven will be impossible to cut into layers, as it instantly creases and crumbles heavily. Biscuit cakes are cut and decorated with cream only when cooled. Bake a biscuit the day before, in advance.
If the biscuit turned out to be too soft, it can hardly be cut into two parts to smear them with cream. If the sponge cake crumbles and breaks down badly, you will have to leave it in its entirety, thoroughly soak it in syrup and thickly cover with cream and cream on top and sides.