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Biscuit for tea

0
1069
Kitchen European
Calorie content 236.7 kcal
Portions 4 port.
Cooking time 50 minutes
Proteins * 6.9 gr.
Fats * 4.7 gr.
Carbohydrates* 46.3 g
* per 100 gr. product
Biscuit for tea
Content

If you want to please your family with fresh baked goods, you don't have to stand at the stove for a long time. Sponge cake can be prepared quite quickly and easily, it turns out to be airy and porous. A piece of this pastry is perfect for tea. You can add jam or condensed milk, pour over syrup or melted chocolate - biscuit is good in all types.

Ingredients

Cooking process

step 1 out of 7
To prepare the dough, we divide the eggs into yolks and whites. Pour the proteins into a large bowl and begin to beat at a slow mixer speed, gradually increasing the speed. When the foam turns white and thickens noticeably, we begin to add granulated sugar. Gradually add all the sugar and the vanilla sugar, whisking at high speed. You should get a white dense mass.
step 2 out of 7
Add the yolks to the resulting foam with a spoon, without slowing down the whipping speed.
step 3 out of 7
After adding the yolks, the foam will settle a little, become more liquid and turn yellow.
step 4 out of 7
After mixing the proteins with the yolks, add the flour: sift it into a bowl, immediately mixing it into the total mass in a circular motion.
step 5 out of 7
Grease the baking dish with butter. Alternatively, you can cover it with oiled parchment to make it easier to remove the finished biscuit later. Put the dough into the prepared form.
step 6 out of 7
Preheat the oven to 180 degrees. Immediately after filling, put the form with the dough in the hot oven on the middle level. We bake for 25-30 minutes. During baking, do not open the oven door, as this will provoke the biscuit to settle. You can open the oven only at the end of baking to make sure the biscuit is ready. We immerse a thin wooden stick or a toothpick in the center of the baking - if it comes out dry, then the biscuit is ready, if there is raw dough on the stick, then we continue baking further, and repeat the readiness test later.
step 7 out of 7
We take the finished biscuit out of the oven, let it cool slightly so as not to burn itself. Then we remove the product from the mold and completely cool it on a wire rack so that the crust does not become wet from contact with a flat surface. Cut into portions and serve.

Bon Appetit!

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