I have a book, not even a book, but a pamphlet. But for me, it became the "Bible" in the preparation of confectionery. Delicious baking recipes, tips, and - most importantly - no time my recipe did not disappoint, so well and cleverly written!

I have recipes for biscuit dough from pancakes, pancakes to cakes. I studied this book, following the advice, to be honest, good, classic cake, without baking soda and baking powder. Accustomed to certain rules in the preparation of biscuits, even GOST learned. But in this recipe we are going to do things a little differently, maybe someone is familiar with, maybe someone will surprise. We need eggs, whether from the refrigerator or at room temperature. Brown cane sugar company Mistral, believe me, the taste of the biscuit will benefit.

In saucepan, combine eggs and cane sugar.

Put on the small fire and will beat with a mixer, until the mixture increases in volume 4 times and turn white. I quickly whipped the mixture became a little hot.

Let cool and add sifted flour. Gently stir only with a spoon or spatula (in any case not with a mixer!), trying not to upset the egg mixture. I stir in a circular motion from the bottom up in a circle by the method of folding, no more than 15 seconds.

Shape with a diameter of 26 cm oil and sprinkle with flour.

Pour our dough, a little knock on the table. And leave in a warm place for 1.5 to 2 hours.

After this time the test will appear on top like a crust, a little finger pressure, so she cracked.

Bake in heated oven at 220 degrees, until tender.

If you use sponge cake as the base for the cake, it is necessary to leave on the day that he "matured", it will be easier to work will be a little denser. And without cream with cold milk - delicious!