Budapest oil biscuit

Cold way. Beat the whites with half a portion of sugar into a strong foam. Rub the yolks with the remaining half of the sugar. You can add grated lemon or orange zest or ground nuts (when preparing dough with additives, introduce them - sour cream, oil, cottage cheese, pumpkin - into the yolk mass). Mix the yolts with flour and carefully, so that the mass does not fall, in portions introduce whipped proteins, stirring with movements from the bottom up. Put the dough in a tin greased with oil and put in an oven heated to 150 ° C. Increase the temperature to 180-200 ° С. The first 15 minutes of baking biscuit should not be disturbed, open the oven, shake the baking sheet. To check your readiness to pierce the middle of the biscuit with a wooden stick - it must remain dry. As soon as the biscuit is ready, turn off the fire, open the oven door and leave for 10 minutes. It is advisable to withstand the biscuit after baking from 8 hours to 2 days (after which it cuts easier) soak with syrup, lubricate with cream. Warm way. Rub the yolks with sugar and melted butter. Heat in a water bath with constant stirring until the sugar dissolves, cool to room temperature, put in cold water and constantly beating, while the mass becomes thick, lush, yellow. Add flour, then introduce proteins in the same way as with a cold method.