Lush and airy biscuit with butter

A properly prepared biscuit is the key to a successful cake. If the biscuit cakes turn out to be dry and dense, then no cream, no matter how tasty and wonderful it is, will save the final result. I will tell and show how, using the simplest products, you can cook a fluffy and airy butter biscuit. And also, I will reveal little secrets that will help you in baking a biscuit. Step-by-step photos taken will demonstrate the correct preparation of delicious cakes.

For a fluffy and tall biscuit you will need:

• 4 chicken eggs (C-1);
• 120 grams of fine granulated sugar;
• 120 grams of wheat flour (high quality);
• 1/3 tsp vanilla extract (or 5 g vanilla);
• 50 grams of soft sweet cream butter 72%;
• ¼ tsp fine sea salt;
• ½ tsp lemon juice;
• 1/3 teaspoon of baking soda.

How to bake a fluffy biscuit in butter at home

We begin to prepare a biscuit by placing the squirrels and yolks in separate containers. We begin to beat the whites until foam appears. At this point, add salt and continue beating. When the proteins begin to bind into a white foam, add the lemon juice. We finish whipping the whites as soon as stable peaks form. The correct condition at this stage of preparation is clearly visible in the photo.

Melt the butter and give it time to cool. Rub the yolks with sugar and vanilla until the yolks turn white. The sugar should have dissolved by this time. Now, it's time to combine the flour with soda and sift it directly into the yolk mixture with sugar. Mix the flour with a spatula into the yolks. It should be a thick mass.

Now, add the cooled butter (!). The oil must not be hot. After mixing the oil with the bulk, we introduce the proteins with a spatula. The whisk should not be used. Since proteins can lose their airiness.

We take a form with a diameter of 26 cm. We close the bottom and sides with parchment. This, of course, may or may not be done. But with this preparation of the form, it is very easy to remove the cake from it after baking. Put the dough in the center and let it evenly spread along the bottom. Then, raise the form with the dough above the countertop by a couple of centimeters and release it so that it falls on the table. We repeat this procedure three or four times. At this point, all the air will rise to the surface of the dough and the finished cake will be even.

We put the dough in a preheated oven at 160 ° C for 30 minutes. The readiness of the biscuit must be checked with a dry stick. When piercing the finished cake, it should remain dry. Immediately remove the cake from the mold and transfer to a wire rack to cool completely.

My fluffy and airy biscuit turned out to be 6.8 cm in height. We wrap the completely cooled biscuit in a film and leave it for at least three hours in a cold place. He must rest.

After all the listed and correctly performed procedures, our lush and airy biscuit can be cut into cakes. I got three cakes, each of which is a little more than two centimeters.

When the biscuit cakes are ready, you can prepare the cream you need according to the recipe and make a cake.