Very airy, sweet and soft, quick to cook, not stale for a long time. This very magnificent biscuit recipe deserves such epithets, in the preparation of which we will use the most common products.
This biscuit is good as an independent dessert for tea, and is also ideal for a cake. If necessary, it is easily cut into 2-3 cakes. Soft and porous, it perfectly absorbs the cream, and the cake comes out very tasty.
So, let’s start, we begin to master an easy recipe for an air biscuit.
Ingredients
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Nutrients
Calories 272.34
Carbohydrates 46.11
Fat 7.42
Protein 6.08
Step by step method
Step 1
Whisk eggs with sugar.
Step 2
After pouring condensed milk, turn on the mixer again for a short while.
Step 3
We add sour cream and soda at the same time, because soda will be extinguished with natural sour cream. Whisk again. You can turn on the oven to warm up.
Step 4
We measure the flour into a large bowl, and pour the previously mixed products into the flour.
Step 5
We continue to mix with a mixer. You should get a homogeneous thick dough.
Step 6
Lubricate the inner surface of a metal baking dish (diameter 28 cm) with oil. After pouring the dough, level its surface.
Step 7
Spent 50 minutes in a 190-degree oven turned the dough into a tall fluffy biscuit.
Tips & variations
Biscuit flour should be enriched with oxygen. To do this, it is sifted through a sieve several times.
If you want a chocolate sponge cake, add three to four tablespoons of cocoa powder to the flour.
You can bake a biscuit in any form. If you need a biscuit for a cake, it is best to take a split tin round shape.
The bottom of the mold is greased with oil and slightly sprinkled with flour or semolina. You can line the bottom with baking parchment paper.
No matter how much you want to look at your biscuit during the baking process, it is strictly forbidden to open the oven. Otherwise, from the flow of cold air, the tender biscuit will simply fall off, and the output will be a thin sweet pancake, not a biscuit.
