Air biscuit
6 servings
120 minutes
Airy biscuit is a classic of European cuisine and the base for many desserts. It impresses with its lightness, tenderness, and softness. Historically, the biscuit originated in France, where it was used as a base for cakes and pastries. Its texture is airy due to whipped egg whites gently folded into the batter. The flavor of the biscuit is rich and creamy with subtle vanilla notes that make it perfect for pairing with creams, fruits, or jams. The versatility of this biscuit allows it to be used as a base for festive cakes or enjoyed on its own with a cup of fragrant tea. It is a treat that brings comfort and warmth with every bite.
1
Whip the butter with sugar and salt until fluffy.
- Butter: 250 g
- Sugar: 250 g
- Salt: pinch
2
Separate the eggs into whites and yolks. Put the whites in the fridge, add the yolks to the butter mixture, and whip again.
- Chicken egg: 6 pieces
3
Add milk.
- Milk: 150 ml
4
Whip the egg whites into a stiff foam and add half of this mass to the dough, gradually folding it in with a spoon from bottom to top.
- Chicken egg: 6 pieces
5
Mix the flour with the baking powder and vanillin, then gradually incorporate it into the egg-butter mixture.
- Wheat flour: 300 g
- Baking powder: 1 teaspoon
- Vanillin: 1 teaspoon
6
Add the second part of the egg foam, gently folding it in. You should have a light consistency dough resembling thick sour cream.
- Chicken egg: 6 pieces
7
Line the mold with paper and grease the bottom with oil. Pour HALF of the batter and send it to a preheated oven at 180 degrees for 25-30 minutes.
- Butter: 250 g
8
Take out, let cool, and cut into 2 pieces to get 2 layers.