Wet Biscuit

It’s no secret that very often biscuits are quite dry, but this biscuit is completely different. It’s incredibly soft, fluffy, moist. Try it and see for yourself!

Cook: 2 hour

Servings: 8

Ingredients

Directions

Prepare your ingredients.
Separate the whites and yolks from 5 eggs, you need 3 yolks and 5 whites.
Combine flour, starch, baking soda, and baking powder. At this time, turn on the oven to warm it up.
Prepare a 22 cm dish. Cover the bottom with baking paper, do not grease the sides, this will make the dough rise more easily.
Combine granulated sugar and vanillin.
Whisk the yolks and sugar until fluffy, lightweight.
Pour in vegetable oil in a small stream and continue whisking.
Add the lemon zest.
Heat milk in the microwave for 30 seconds. Pour in a thin stream to the yolks, without stopping whisking so that the yolks do not curl.
Sift the flour to the yolks in small portions, beat the mixture with flour.
The consistency of the dough should be like thick sour cream.
After that, be sure to rinse and dry the whisk.
Add a pinch of salt to the proteins.
Whisk until soft peaks.
Pour in the powdered sugar.
Continue whisking at high speed until crisp peaks.
Add the beaten egg whites to the yolks in several steps.
When you have introduced the whole mass of proteins, stir the whole mass from the bottom up until smooth. Pour the mass into the mold, scroll it several times along the axis so that the dough is evenly distributed in the mold. Bake in an oven preheated to 160 degrees for 40-50 minutes. It is not recommended to open the oven for the first 30 minutes, check readiness with a toothpick, it should be dry at the exit.
Remove the finished biscuit from the oven and leave in the mold.
It is better to cool the biscuit “upside down”, so it will not sag, to do this, turn the mold over and place it on several teacups, two was enough for me and completely cool the biscuit to room temperature.
Before removing the biscuit from the mold, walk with a knife or pastry spatula along the side.
The biscuit is easily removed from the mold, it is lush and very, very tender. I could have stopped at this already, but I decided to make a delicious cake out of this biscuit.
I cut the biscuit into three cakes.
Impregnated with irish cream liqueur, greased with cream cheese, decorated with almond petals and coconut flakes.

Bon appetit!

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