Classic biscuit for cake

The word biscuit is translated as confectionery bread and this is really true. After all, biscuit - this is the basis of the foundations of confectionery art. And, despite a fairly simple set of products in it and not such a complicated scheme of preparation, it does not always turn out to be ideal. And the thing is in a lot of small things that must be observed when baking a biscuit. Today we will talk about them and will dedicate you to the secrets of how to prepare the perfect classic biscuit for a cake.

A classic biscuit recipe for an oven cake

The flour for such a biscuit must be only of the highest grade, and the eggs are chilled.

Ingredients:

Preparation

Naturally start with the fact that we divide the eggs. Proteins immediately cleaned in the refrigerator, and you can even in the freezer for a while, while we are engaged in yolks. Sugar powder we will divide in half and we start to beat up yolks while without it, and then gradually adding. The mass will be light and airy.

Now about the most important thing in a biscuit - about proteins. Whisking utensils and whisk should be necessarily dry and clean. Naturally, in case of separation, the yolks must not fall. In principle, this applies to any fat, vegetable or animal; he will not let whip the whites into the right cool foam. We take the squirrels out of the cold, drip lemon juice there and start whipping, first at low speed, gradually increasing them. When the foam has already turned out, we begin to pour in the powdered sugar, also gradually, moving the mixer clockwise. In total, whisking takes 10 minutes, proteins - 15.

Now turn on the oven, put out 200 degrees. The baking mold must also be dry and clean. Lining it with parchment and grease it with oil. But only the sides are not lubricated, because When the dough rises, it clings to the walls of the mold, and oil prevents it. We remove the form in the refrigerator, and we sift the flour with starch, baking powder and vanilla. You can even sieve a couple of times, so it will be even more enriched with air. Now in the yolk we intervene 1/3 of the protein, gently move from bottom to top, but not with a mixer. In this mixture, add a portion of the flour and again gently intervene. So alternate until we mix all the ingredients.

We take the form, pour out the dough and let it stand for five minutes, so that it is distributed and rested. We send it to the oven and lower the temperature to 180 degrees. It is desirable not to open the oven, at least the first 20 minutes. Bake for about half an hour, the time can vary depending on the properties of your oven. We check the readiness with a wooden skewer. Be sure to let the biscuit cool in the form, then remove it and leave it for 2-3 hours to lie.

The classic recipe for chocolate cake biscuits is different because we take 60 grams less flour, but add as much cocoa.