Viennese Base / Biscuit

Summary

Ingredients

• 1 egg (s), separated
• 25 g suar
• 25 g flour, sifted very well (2 - 3 times)
• 1 pinch (s) salt
• spice (s) (e.g. cocoa, lemon peel, vanilla)

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Instructions

1. Do not beat the egg whites with 2/3 sugar and a pinch of salt until they are very stiff (if you pull the whisk out of the egg whites, the resulting tip should fall over, rather a little less). Beat the egg yolks, 1/3 sugar and the spices until creamy.
2. Mix gently with the egg whites (do not stir until smooth, otherwise the egg whites will collapse again), then use a wooden spoon or whisk to loosely flour the flour into the mixture. Do not stir too tightly, otherwise the mixture will not be loose enough. It is not necessary to fully incorporate the flour, it is important that no lumps form. You can still see the flour, it doesn`t matter.
3. In a springform pan lined with baking paper (the form must never be greased, otherwise the mixture will collapse) or a baking tray and bake in a preheated oven at 180 ° C until golden yellow (make a stick test).
4. You need 3 eggs for a fruit cake, 4 for a sheet cake, 6 for a cake with a diameter of 26 cm and 7 - 8 eggs for a cake with a diameter of 28 cm. The quantities are then extrapolated accordingly. Only the pinch of salt remains 1 pinch.
5. Baking powder is not used in this recipe, if you make sure that the mixture is nice and airy, as I described it above, it is also not needed. It is also important that the flour was sifted very well, as this loosens up the mass again.