Dry biscuit
Description
The recipe won't take much time. The recipe is designed for an 18 cm diameter pan. The biscuit turns out denser and drier than a regular moist biscuit layer, making it an excellent base for cakes: it holds its shape well, slices neatly, and crumbles less. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients. The eggs for the sponge cake should be at room temperature. Immediately turn on the oven to preheat at 160 degrees in "top-bottom + convection" mode.
- 2
Step 2
In a mixing bowl, crack the eggs, add a pinch of salt, and sprinkle in the sugar.
- 3
Step 3
Beat the mixture until it forms a fluffy white foam.
- 4
Step 4
Carefully incorporate the flour in several additions.
- 5
Step 5
Mix until the flour and egg mixture are completely combined.
- 6
Step 6
Prepare a baking pan with a diameter of 18 cm. Place the removable ring with baking paper directly onto the baking sheet.
- 7
Step 7
Place the dough in a baking pan, smooth it out.
- 8
Step 8
Bake for 25-30 minutes until done. Check readiness with a wooden skewer.
- 9
Step 9
Remove the sponge cake from the mold.
- 10
Step 10
Place the sponge cake on a rack to cool completely.
- 11
Step 11
Dry sponge cake can serve as an excellent base for any cakes.
- 12
Step 12
You can simply sprinkle the dry biscuit with powdered sugar or a mixture of powdered sugar and cinnamon, then serve it, as it is delicious on its own.
- 13
Step 13
Ready. Serve at the table.