Biscuit dry

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. Mix the yolks with flour and carefully, so that the mass does not fall, in portions introduce whipped proteins, stirring with movements from the bottom to the top. Put the dough in a tin greased with oil and put in an oven heated to 150 ° C. Increase the temperature to 180-200 ° C. The first 15 minutes of baking biscuit cannot 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.