Air semi-finished product

1 serving


The air dough is a white foam-like mass, light, porous. Dough is prepared without flour (see the technology for preparing protein-whipped dough). The whipped mass is deposited on sheets lubricated with fat or covered with paper. The mass is poured for cake cakes (beds) of rectangular, square or round shape, a stencil (frame) is laid on the sheet. Layer thickness - not more than 8-10 mm. For cakes, the mass is deposited in the form of round or oval cakes from a pastry bag through a round tube. The air semi-finished product is baked at a temperature of 100 ° C: large - for 60 - 70 minutes, small - for 30 - 35 minutes then removed from the paper sheets.