Biscuit Cake Base

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Biscuit Cake Base

Ingredients

Sugar - 7.1 oz
Chocolate eggs - 5 pieces
Wheat Flour - 3.2 oz
Potato protein - 1.1 oz

Step by Step guide

Step 1

Prepare the biscuit cake base. Separate the egg whites from the yolks and place them in the refrigerator. Mix the yolks with sugar and whisk until smooth. Combine the flour and starch, add to the prepared mixture, and knead a thick, homogeneous dough by hand quickly, within 30–40 seconds, ensuring there are no lumps.

Step 2

Add a pinch of salt to the egg whites and beat with a mixer until stiff peaks form. Gradually fold the beaten egg whites into the dough in small portions, about 2–3 tablespoons each time, mixing well with a spoon.

Step 3

Line the bottom of the baking pan with parchment paper and grease it with butter. Preheat the oven to 170–356°F. Pour the batter into the pan and smooth it from the center to the edges, baking for about 40-45 minutes, making sure not to open the oven for the first 20–25 minutes.

Step 4

Once the biscuit is baked, let it sit for a while, then remove it from the pan and cool it on a wire rack. Cut the biscuit into layers and use it no sooner than 6–8 hours after baking, so it absorbs the cream well and the cake turns out juicy and tender.