Favorite asked to make a home cake, and the oven broke? Tears of grief will not help, and the master can not come at once. Do not worry, there is a way out! We suggest you to bake a magnificent magnificent biscuit ... right on the stove, in a saucepan. Do you think that baking an expensive and delicious cake is difficult, dangerous for the family budget? Now we will prove to you that this is not so!
The products will need a minimum. To bake a lavish biscuit in a saucepan about 22 cm in diameter, take:
4 chicken eggs
1 cup of sugar
1 cup of flour
a small pinch of salt
In addition, you need a circle cut from a bakery paper with a diameter equal to the diameter of the bottom of the pan, a clean cotton towel and, in fact, a saucepan about 22 cm in diameter with a lid. If you are baking on a gas stove, I advise you to do this by placing a divider under the pan to keep the flame evenly distributed. So, let's start preparing the biscuit.
Eggs must be reached an hour before baking, so that they are at room temperature. Flour immediately before cooking to sift, to saturate it with oxygen, into a separate bowl. Eggs neatly divided into yolks and squirrels. In the bowl to prepare the dough, put the squirrels. We beat the whites with a pinch of salt with a mixer. If the mixer has a speed switch, then it's better to start at a low speed, gradually increasing it as the whipped proteins tighten. Without stopping whipping, in a few receptions, we introduce sugar. Proteins should turn into a lush, elastic mass. If you scoop them with a spoon and turn this spoon, the squirrels should not fall.
After the whites are whipped, prepare a saucepan in which to bake a biscuit. Put on the bottom of the pan an oiled circle of paper for baking. The walls of the pan should not be greased by any means! Fat will "upset" the dough, will not allow it to rise properly. Turn the hotplate on below average. Put the pan on the burner. Let it warm up, until you bring the dough to your senses. Do not cover the pan with a lid. While the pan is heated, we will continue to make the dough. One by one enter the yolks into the albumen with the sugar, whilst continuing to beat with a mixer. After that, the mixer is removed, we will not need it any more. Next, the dough will be gently kneaded with a spoon (conveniently wooden, but it is possible and usual, from stainless steel). In the dough, add one spoonful of flour, each time carefully, moving from top to bottom, as if "turning" the dough. Strongly it can not be interfered with, so that squirrels do not settle and air bubbles burst. Otherwise, the dough will become too dense. That's not for long. Very soon you will have a fluffy air dough pouring consistency. And the pan at this time has already warmed up. Pour biscuit dough into it, carefully put it on the stove and close tightly with a lid, wrapped in a cotton towel. This is an additional seal, so that steam does not escape from the pan during baking.
Biscuit in a saucepan with a diameter of 22 cm is baked approximately 25-30 minutes. It is very important to understand when it is ready. Well, or almost ready. After about 20 minutes you will feel a delicious smell. Biscuit "grabbed". He has already risen, he will be ready soon. After seven minutes, you can gently lift the lid and puncture the biscuit with a wooden sharp pointed ray (or toothpick). If the luster is dry, without the stuck dough, then the biscuit is ready. If damp, with a stuck dough, then gently close the lid. And after five minutes, check again for readiness. Do not be surprised at the appearance of the biscuit: it will have ... a white surface. And this is not surprising. After all, we did not have top heating, the top came with steam. But this surface is flat. When the biscuit is ready, remove the lid. Let it be five minutes. After that, with a sharp thin knife (if the pan is not with non-stick coating) or a thin Teflon spatula (if the pan with a special coating) carefully and carefully separate the biscuit from the walls of the pan throughout the diameter. Then turn over. Better on the grate, but for want of a grate it is possible and on a wooden board. Because At the bottom was oiled paper, a biscuit easily separates. Remove the paper. Biscuit is ready. Its whitish surface is easily masked by any cream.
For baking dishes are suitable from aluminum, stainless steel or with Teflon coating. An important condition: they should have even walls, without bevels.
Enjoy your meal!