Simple two-layer impregnated biscuit

8 servings
2 hours

Biscuit products. Since we make a classic biscuit without using baking powder, the eggs should be fresh, at room temperature.

Beat the eggs with sugar.

The rise of baking depends more on the eggs, beat them especially carefully, in clean dishes, until the volume increases and the mass compacts. Then, fill the flour in portions, mix with a mixer. The dough should not be thick or liquid. In consistency, it resembles uncooked honey, or fatty sour cream.

Shape, I have a thick-walled aluminum pan with high sides, grease with oil and sprinkle with flour. Pour the dough into the tin. Put in the preheated oven, bake for 30 minutes at a temperature of 200 degrees, then reduce the fire to 180 degrees and hold the remaining 30 minutes in the oven. We check our readiness with a wooden stick. In my gas oven, with this mode, the biscuit rises and bake well. But since the ovens are all different, focus on yours.

We take out the finished biscuit, put it on a damp towel for a few minutes (it will be easier to pull it out). Shake out on a paper towel, let it cool

We cut the cooled biscuit. We get 2 cakes

Cream and impregnation products

To make the cream, rub the egg, sugar and flour.

Transfer the mixture to a thick-walled saucepan and pour over the milk. Stir until the lumps are dissolved. Put on a slow heat and cook constantly stirring until boiling.

Cool the finished cream.

If you do not add oil to the custard, then when impregnating the cake, the cream has the property to crack & quot; on the product, this is due to the fact that moisture is absorbed into the biscuit and the dessert takes on an untidy appearance. Therefore, it is better to add a small piece of soft (room temperature) oil and beat.

To prepare the impregnation: Cook sugar with water, add lemon vodka to this mixture. Impregnation is ready

Impregnate the lower bark with impregnation

Rinse with cream, place a second cake with the top and coat the cake with cream.

Leave the cake to soak in the refrigerator for 4-5 hours.

Sprinkle the finished cake with a mixture of kako powder and ground cinnamon.

Cut into portions