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Vanilla biscuit on boiling water

0
642
Kitchen European
Calorie content 239.3 kcal
Portions 8 port.
Cooking time 100 minutes
Proteins * 6.9 gr.
Fats * 7.4 gr.
Carbohydrates* 57.9 g
* per 100 gr. product
Vanilla biscuit on boiling water
Content

Vanilla sponge cake on boiling water turns out to be airy and fluffy. What else do you need to make a cake. Well-beaten chicken eggs are important in the process of preparing this biscuit. Chicken eggs are usually divided into whites and yolks. This is not required in this recipe.

Ingredients

Cooking process

step 1 out of 11
Prepare all the food you need for the vanilla sponge cake in boiling water. Boil the kettle. Break the chicken eggs into a deep container. Turn on the oven to warm up.
step 2 out of 11
Add granulated sugar and vanilla sugar to a container for chicken eggs. Begin to beat at low speed of the mixer, gradually increasing the speed.
step 3 out of 11
Beat until the mass lightens and approximately doubles in volume.
step 4 out of 11
Without stopping whisking, pour in boiling water in a thin stream. Stir with a mixer for a few more minutes. The egg mass will become liquid.
step 5 out of 11
Continue whisking, gradually pour in odorless vegetable oil. Beat for a couple more minutes. Due to the vegetable oil, the mass will begin to thicken again.
step 6 out of 11
Set the mixer aside; you will no longer need it. Add pre-sifted premium wheat flour in several steps.
step 7 out of 11
Stir gently from bottom to top with a scraper or silicone spatula.
step 8 out of 11
The dough will be thick and smooth.
step 9 out of 11
Prepare the baking dish, grease the sides and bottom of the split form thoroughly with a small amount of butter or vegetable oil. Gently move the dough and distribute it evenly over the mold. Scroll the form several times and place it in the oven. Bake for 25 minutes at 180 degrees.
step 10 out of 11
Check the readiness of the biscuit with a wooden skewer. Remove the form from the oven and let cool for 15 minutes, then use a sharp knife to run along the side of the form and carefully remove it. Put the finished biscuit on a wire rack until it cools completely.
step 11 out of 11
Divide the cooled biscuit into cakes if desired and saturate with the cream prepared in advance.

Bon Appetit!

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