Biscuit - recipe

VT-4218

Preparation:
1. Separate the whites from the yolks. Beat the whites with a mixer until stable peaks.
2. Beat the yolks with sugar until creamy, smooth.
3. Gently combine the whipped whites and yolks with a spatula.
4. Sift the flour twice into a separate bowl.
5. Mix the flour into the egg mixture in portions, gently kneading the dough with a spatula from the edges to the middle.
6. Melt the butter and cool to 40 ° C. Pour the butter over the edge of the dish into the dough, stir in with a spatula.
7. Lightly grease the bowl with vegetable oil. Pour the dough into the bowl, close the lid and Bake for 40 minutes.
8. At the end of the program, open the lid to release steam. Then close the lid and leave the biscuit to cool in the bowl.
9. Gently remove the completely cooled biscuit from the bowl and leave at room temperature for 12 hours (or overnight). Cut the ripe biscuit into two cakes.
Tip:
To make a chocolate sponge cake, add 20 g of unsweetened cocoa powder to the dough along with flour, reducing the total amount of flour to 95 g.