Overhead structure and moisture - it is perfect! Biscuit does not require additional impregnation, since it has a very delicate structure.
He is a great foundation of any cake, is well combined with different creams or jams.
Ingredients:
4 eggs
150 c. Sahara
100 gr. flour
1 packet of vanilla sugar
Preparation:
1. Sift flour twice.
2. Divide the whites from the yolks.
Separated proteins with half beat sugar solids to the stable peaks. Whisk need a mixer, starting at a low speed, gradually increasing it after each addition of sugar.
3. Beat the yolks separately with the second part of the sugar until light lush mass, sugar should be dissolved as much as possible.
4. To the yolks to shift a third of the beaten egg whites and gently admixed, trying to preserve lightness proteins.
5. Add the sifted flour and mix with the egg-sugar mixture until smooth.
6. Then put all the remaining proteins and over them as carefully admixed, trying to keep the volume. Pour the vanilla sugar.
7. Cover the bottom of the mold parchment exactly circular shape.
8. Put the dough and flatten with a spoon.
9. Bake the biscuits at 180 degrees for 30-35 minutes.
10. Ready to get cake from the oven, it immediately flipped on the table, the laid paper or newspaper. As a result, not a biscuit shall fade and becomes smooth. Leave cake so for 10-15 minutes.
11. Then carefully remove the cake from the mold again, on paper or grid and leave to cool for another 8-10 hours.
Important! Collect cake or other dessert biscuit basis only after it is completely cooled.
Cooking Tips:
The most important thing in cooking biscuit - well beaten egg whites and add them right to the test, did not drive out all the air. Biscuit rises exactly due to the air, which is saturated with proteins during whipping.
In any case it is impossible to interrupt the protein it needs to keep a shape to be smooth and shiny, but not hard.
Be sure to sift the flour twice.
The more air bubbles can be maintained in the dough during kneading, the more magnificent and higher will rise biscuit.
Proper biscuit dough should not flow, and liquid sound, you can host it on a spoon and it will be in the form of slides.
Form biscuit with a high need, the higher the bumpers, the higher the rise biscuit.
Biscuit prescription above is very well kept. So we prepare it in the Soviet tea rooms.
You can wrap it tightly with cling film and put into the refrigerator for a week.
Or in the freezer for 2-3 months. To unfreeze the cake, you need to shift it from the freezer to the refrigerator.
This cake can be made with lemon or chocolate, if you add the zest of one lemon or replace 15-20 grams of flour for the same amount of cocoa.
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