Biscuit with pancake flour
12 servings
40 minutes
Biscuit made with pancake flour is a delicate and airy treat rooted in Russian culinary traditions. It is characterized by its simplicity of preparation and refined taste, combining the light sweetness of sugar and the softness of pancake flour. Starch gives the dough a special lightness, while butter adds a pleasant velvety texture. This biscuit is perfect as a base for cakes, desserts, or simply for morning tea. It can be complemented with fruits, cream, or jam, revealing new flavor dimensions. The aroma of freshly baked biscuit evokes warm memories and creates a cozy atmosphere of home indulgence.
1
Preheat the oven to 180 degrees. Grease the mold with oil.
- Butter: 15 g
2
Put the eggs in a bowl and beat for 5 minutes with an electric mixer until fluffy. Gradually add sugar and continue beating until the mixture is thick and the sugar is completely dissolved.
- Chicken egg: 3 pieces
- Sugar: 100 g
3
Sift the flour and starch into another bowl. Add the egg mixture and mix lightly. Melt the butter. Pour it and the water into the mixture and stir. Pour into the prepared mold and bake for 20 minutes. Remove from the oven, take out of the mold, place on a rack, and let cool. Once the sponge cake cools, cut into 15 pieces.
- Pancake flour: 100 g
- Starch: 35 g
- Chicken egg: 3 pieces
- Butter: 15 g
- Water: 3 tablespoons