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A biscuit that does not fall

0
793
Kitchen European
Calorie content 272.5 kcal
Portions 18 port.
Cooking time 90 minutes
Proteins * 5.9 gr.
Fats * 3.9 gr.
Carbohydrates* 57.5 g
* per 100 gr. product
A biscuit that does not fall
Content

A good biscuit can be the basis for any cake; we advise you to bake it according to the classic recipe below. It has been proven by practice that such a biscuit will be airy, tender and soft, but at the same time it will not settle. If you follow all the steps for making a biscuit as described in the recipe, we can guarantee that your pastries will be beyond praise! The sponge cake does not have to be turned into a cake, it can be eaten simply by sprinkling it with powdered sugar or with a cap of whipped cream and fresh berries or fruits.

Ingredients

Cooking process

step 1 out of 8
For chilled eggs, separate the whites from the yolks.
step 2 out of 8
Add half a glass of sugar to the yolks and whisk the mixture white with a mixer. By the way, those who do not like a very sweet biscuit can add less sugar.
step 3 out of 8
Whisk the whites only in a completely dry and fat-free bowl, along with a drop of lemon juice. Mixer speed - medium, time - 2 minutes.
step 4 out of 8
Then add the rest of the sugar to the proteins and beat the mass until stable peaks.
step 5 out of 8
Add one third of the protein mass to the beaten yolks and stir gently with a spatula. Knead slowly, making circular motions to one side.
step 6 out of 8
Sift the flour, add it to the dough in several steps, add the remaining proteins and also stir.
step 7 out of 8
Grease the bottom of the mold with butter or vegetable oil, pour the dough and bake the biscuit for 30 minutes at 180 degrees. Place the biscuit in the oven that is already heated. Check the readiness of the biscuit with a wooden skewer.
step 8 out of 8
Allow the finished biscuit to cool in the oven slightly off and slightly open so that it does not settle from the sudden temperature drop. When the biscuit is completely cool and has stood for at least 6 hours, it can be divided into cake layers (if you cut the biscuit earlier, it can crumble). If the biscuit is not supposed to be used as a base for the cake, eat it when it is at least half cool.

Bon Appetit!

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