Biscuit airy

8 servings
40 min your 20 min

For many desserts and cakes, biscuit dough is used. The recipe for sponge includes, as a rule, eggs, sugar and flour (sometimes butter). But the air sponge can be prepared using different technologies. There are two ways:

How to make an air sponge: Separate proteins from yolks.

Beat the whites with half the sugar into a strong foam.

Rub the yolks with the remaining half of the sugar. You can add grated zest of lemon or orange, or ground nuts.

Sift the flour. Mix the yolks with the flour.

Then, carefully, so that the mass does not fall, introduce whipped proteins in portions.

Mixing everything with movements from bottom to top in one direction.

Lubricate the mold with oil.

Put the dough in a tin greased with oil.

Put the form in an oven heated to 150 ° C. Increase the temperature to 180-200 ° С. Biscuit should not be disturbed, open the oven, shake the baking sheet (at least the first 15 minutes of baking).

To check your readiness to pierce the middle of the biscuit with a wooden stick - it must remain dry.

Once the biscuit is ready, turn off the heat, open the oven door and leave the biscuit for 10 minutes. (If you withstand an air sponge after baking for 8 hours to 2 days, it's easier to cut. )

Soak biscuit with syrup, lubricate with cream. Enjoy your meal!

Warm way to make air biscuit. Rub the yolks with sugar (you can add a little melted butter). Heat in a water bath with constant stirring until the sugar dissolves. Place the dishes in cold water and cool to room temperature, constantly beating. In this case, the mass will become thick, lush, yellow. Add flour or flour with starch. Then introduce the proteins and bake the air biscuit in the same way as with the cold method.