Biscuit

"The best recipe of a biscuit for your cakes!"

Іngredients

6 pieces eggs

170 гр. sugar

150 гр. Wheat flour

Vanillin or vanilla sugar

Baking powder

Method

1. It is very accurately separated the egg whites from the yolks. The yolk shouldn't get to whites at all, otherwise dough won't rise.

we separate the egg whites from the yolks

2. We pound a half of sugar and vanillin with yolks. Sugar has to be dissolved, and egg weight – to brighten and to increase slightly in volume.

We try to obtain the uniform mass of the future of our biscuit.

3. We beat whites the mixer to magnificent air mass.

4. The squirt added the remained sugar to whites. We shake up until sweet whites don't turn into easy standing weight.

we add sugar to whites

5. We add about a third of whipped whites to yolks and we mix.

we add whites to yolks

6. We add flour and a baking powder to mix of egg whites and yolks. We mix everything again.

7. We mix preparation of dough with the remained whipped whites. It is necessary to do it by the accurate slow movements by a spoon from below up (not around and at all not the mixer) that the vials of air which are present at proteinaceous weight didn't burst, differently the biscuit won't rise.

8. We spread dough in a container for pastries. It needs to be prepared previously: lay parchment paper (if "beauty" of edge of a biscuit, as in my case isn't important) or to oil and pritrusit small crackers. In the second case the edge of a cake layer turns out ideally equal. Completely we don't fill a container for pastries as in the course of baking the biscuit will rise approximately by a third. 

We spread dough in a container

We bake a biscuit in an oven at a temperature of 180 degrees Celsius within half an hour, without opening a door. In 5 minutes until the end of preparation every minute we diminish temperature by 10 degrees then we get a biscuit from an oven.

All subsequent manipulations with a biscuit can be carried out only after its full cooling. It is desirable to let a cake layer stand 6–8 hours, especially it concerns impregnation. If to impregnate a newly-baked biscuit, it will get out of a shape. It is important to give good advice here - at the beginning of roasting of a classical biscuit it isn't recommended to open an oven door as in this case dough of a classical biscuit won't rise.

Bon appetit!