Biscuit pastry
Description
Perfectly pairs with tea and coffee. Essentially, slice-and-bake pastries are the same cake, just pre-cut into pieces. The reverse is also true—you can choose not to cut the sponge cake and assemble a whole cake instead, whichever is more convenient for you. Preparing these pastries is not difficult; you just need time and a good mood. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Preheat the oven to 180 degrees. For the sponge cake, beat the eggs with sugar, setting aside 3 tablespoons from the total amount.
- 3
Step 3
Sift the flour with baking powder into the egg mixture and gently stir, taking care not to deflate the beaten eggs. Pour into a rectangular pan.
- 4
Step 4
Bake for 15-20 minutes until golden-pink and a toothpick comes out dry. Cool in the pan. Let the crust rest under a towel for at least 3-4 hours.
- 5
Step 5
Prepare the soaking syrup. Add one tablespoon of sugar and one tablespoon of lemon juice to the grape juice, then add cold water up to the rim of the glass. Stir well. Cut the cake horizontally into two layers. Brush the cake layers with the syrup using a pastry brush.
- 6
Step 6
Spread the cake layers with a thin layer of raspberry jam.
- 7
Step 7
Beat the softened butter until white. Gradually add the condensed milk and beat into a thick cream. Spread the cream on the bottom cake layer and cover with the top half. Press down firmly.
- 8
Step 8
Toast the nuts in a dry skillet until fragrant. Set aside the most attractive ones for garnish, and crush the remaining nuts.
- 9
Step 9
Whip the cream with the remaining sugar and spread it over the top of the cake. Trim the uneven edges and cut the cake into individual pastries.
- 10
Step 10
Decorate the pastries with walnut halves and sprinkle with nut crumbs. Let them chill in the refrigerator for about an hour.
- 11
Step 11
It's tastier to serve the pastries chilled.
- 12
Step 12
The pastry is ready. Serve with tea.