Biscuit in a multicooker
8 servings
60 minutes
Biscuit in a multicooker is an airy and tender dessert that captivates with its simplicity and versatility. Its roots trace back to Europe, where biscuit is traditionally used as a base for cakes and pastries. In this recipe, special lightness is achieved with whipped egg whites, while vanilla adds a subtle aroma. It is made without oil, keeping it soft and porous. The multicooker ensures even baking, creating the perfect texture. Biscuit can be served on its own, dusted with powdered sugar, or used as a base for layered desserts soaked with creams or fruits. This universal treat is suitable for both morning tea and festive gatherings.
1
Separate the whites from the yolks.
2
Add a glass of sugar to the yolks and beat with a mixer until fluffy white mass.
- Sugar: 1 glass
3
Add a pinch of salt to the pre-chilled egg whites.
- Salt: pinch
4
Whip the egg whites to stiff peaks.
5
Carefully combine the egg whites with the mixture of yolks and sugar.
6
Sift the flour into the mixture.
- Wheat flour: 1 glass
7
Add a teaspoon of baking powder.
- Baking powder: 1 teaspoon
8
Add half a teaspoon of vanillin.
- Vanillin: 0.5 teaspoon
9
Gently fold the flour into the dough, mixing with a silicone spatula from bottom to top.
10
Grease the bottom and sides of the multicooker bowl with butter.
11
Bake the sponge cake on the 'Bake' mode for 50 minutes.
12
After baking, do not open the multicooker lid immediately, let it sit for 10 minutes. Check if the center is baked. The finished sponge should be porous and not moist.
13
Remove the biscuit using a steamer container, place it in a bowl, and flip it over.
14
Let the biscuit cool.
15
The ready sponge can be decorated with powdered sugar and served immediately or cut into layers and soaked with cream.
- Powdered sugar: to taste