- flour - 150 Grams
- sugar or powdered sugar - 150 Grams
- sachets of vanilla sugar - 1/4 Pieces
- eggs - 8 pieces
Smash the eggs and separate the proteins from the yolks. Proteins beat in a bowl with a mixer in a foam at high speed. Yolks pound in a separate bowl with sugar. Carefully add 1/3 of whipped proteins to the yolks, gently mix and add the sifted flour and vanilla sugar. Add the remaining whipped whites and knead the dough until a homogeneous consistency is obtained. Preheat the oven to 200-220 degrees. Lubricate the baking dish or baking sheet and sprinkle with breadcrumbs or flour (instead, you can lather them with parchment paper). Put the finished dough on a baking sheet or into a mold. The form should be filled with a test for 3/4 of the height, since during baking the biscuit is enlarged in volume. Bake a biscuit in a preheated oven for 20-35 minutes, until golden brown. To determine the willingness of a biscuit, use a wooden skewer - inserted in the center, it should go dry. let the biscuit cool in a mold or on a baking sheet, then put it on the grate and allow it to cool completely. If the biscuit is not removed from the mold, gently knife along the inner edges of the mold and turn it over.
Servings: 4