A lush, tall and delicious biscuit perfect for a cake. Admit it: who had such a problem - a biscuit was baked, but it was "blown away", it turned out to be uneven and completely unsuitable for a cake? I used to have this all the time, so I rarely made cakes.
But now I know one cool recipe for the perfect biscuit. Save for yourself, then you will thank me)))
Ingredients:
Eggs
Flour
Sugar
Milk
Salt
Preparation:
We need 4 eggs, we divide them into yolks and whites. Set aside the yolks for now.
Add 1/4 teaspoon of salt (no top) to the proteins and beat until foamy. Then, continuing to beat, gradually add 6 tablespoons of sugar. Pour sugar in a thin stream, the mixer does not stop.
Beat for 10-15 minutes so that the proteins keep their shape well.
Now add the yolks one at a time, still whisking. And now the mixer can be turned off.
In the egg mass, add in two passes sifted flour 120 g (these are 4 tablespoons with a slide) and gently mix with a spatula, the movements should be from the bottom up.
Now pour in 50 ml of milk, stir with a spatula until smooth and put the dough in a mold (I grease it a little with butter).
And now the secret: the form with the dough needs to be hit 3-4 times on the table so that there are no voids inside.
Put the biscuit in a preheated oven. We bake at 180 degrees for 35-40 minutes. The oven must not be opened for the first 30 minutes.
Gently take the finished biscuit out of the mold. And lo and behold! - it is even and does not fall off!
If you are going to make a cake from it, then as soon as the biscuit cools down, we wrap it in cling film and put it in the refrigerator for at least 6 hours, you can overnight.
Here's a recipe, I hope it will be useful to you)) Bon appetit, my dears!
Read also: I take sugar, proteins and a spoonful of flour. It turns out tender and airy cookies. Recipe
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