Description
This cake should preferably be prepared in advance. The night before, and in the morning you can collect the cake, to the evening, the cake is already soaked and steep. On the website recipes biscuit 100! My 101))!
Ingredients
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Chicken egg
4 piece
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Sugar
180 g
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Vanilla sugar
10 g
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Water
3.5 Tbsp
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Flour
150 g
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Potato starch
100 g
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Leavening agent
3 tsp
Cooking
Only the bottom of the cake tin covered with baking paper and only the bottom greased with butter or margarine. Preheat the oven to 180 gr.
Separate the yolks from the whites.
Yolks with half the sugar RUB white.
Whites with water in a low-fat dish beat in tight foam. If the foam is loose, thick enough, add the rest of the sugar and continue to beat until the foam will not become taut.
Beaten egg white to combine with the yolk and stir gently.
Flour mixed with starch and baking powder sift into the beaten egg yolks with proteins. All gently to mix.
Put the dough into the prepared pan, level the surface and put on 25-30 minutes to bake on the middle shelf of the oven. The form in diameter 22 see Council for a beginner. In the first 15 minutes the oven is in any case can not open, delicate otherwise the dough will settle.
In 25 minutes you can check the readiness of the cake with a toothpick or a match. If there are no signs of the test, then it is cooked, if there is, you can put in the oven for another 5 minutes.
Remove the cake from the oven. Allow to cool 10 minutes in pan, then a very thin knife to gently separate it from the walls of the form, open the form, remove the baking paper, place on the grill to cool.
The longer you let the cake Mature, the easier it is to cut it into layers. He should stand up at least 2-6 hours, but best overnight.
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