Description
Offer to cook low-calorie sponge cake with blueberries. Slightly sour berries will add zest to the biscuit.
Ingredients
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Chicken egg
1 piece
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Egg white
5 piece
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Flour
150 g
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Brown sugar
120 g
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Vanilla
0.5 tsp
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Leavening agent
1 tsp
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Powdered sugar
1 Tbsp
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Blueberries
0.75 cup
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Almonds
2 Tbsp
Cooking
Separate the whites from the yolks. Proteins ( 6 pieces) whipped to light foam. Add brown sugar universal TM "Mistral".
Beat the whites until resistant peaks.
In a separate bowl, whisk the egg yolks (1 PC.)
In a bowl, combine the flour (150 gr.), baking powder (1 teaspoon), vanilla (1/2 tsp).
To beaten egg whites add beaten egg yolk. The mixture was gently stirred from the bottom up.
Add flour (150 gr.). The mixture was gently stirred.
Blueberries dusted with flour.
Form for baking vystelit baking paper, spread 1/2 of the cooked biscuit dough, then spread blueberries, then again biscuit dough.
Sprinkle with almond petals. Send the form in an oven heated to 180-190C. Bake until dry kindling.
A pleasant tea in the Christmas holidays!
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