Biscuit Base
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 egg (s)
- 130 g suar
- 1 packet vanilla sugar
- 80 grams flour
- 45 g cornstarch
- 0.5 ½ pack baking powder
Print Recipe
Pin Recipe Instructions
- Separate the eggs and beat the egg whites with sugar until stiff, use a little less than a third of the sugar for this, but only let the sugar trickle in gradually. Mix the egg yolks with 3 tablespoons of hot water, add the remaining sugar and vanilla sugar and beat for at least 5-6 minutes until a creamy mass forms. Then carefully fold the egg white into the egg yolk mixture with a baking spoon. Mix the flour with cornstarch and baking powder, sieve over it and fold in carefully. The dough is now nice and airy. Bake at 175 ° for 12-14 minutes until golden. Don`t let it get too brown. Tip: fresh eggs from the market or directly from the farmer you trust, make the soil even better. If it is a Swiss roll, then sprinkle a kitchen towel with sugar beforehand, put the sponge cake on top and roll it up with the kitchen towel and let it rest for an hour on a windowsill, for example. After that, the bottom can be filled well.
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