Biscuit with raspberry jam
12 servings
30 minutes
Raspberry jam biscuit is a delicate and airy dessert that embodies the traditions of Italian cuisine. The lightness of the dough is achieved by thoroughly whipping eggs with sugar, while the golden crust gives it an appetizing appearance. Raspberry jam, soaking the layers of the biscuit, fills it with a bright fruity flavor and a light tartness, creating a perfect combination of sweetness and freshness. This dessert is great for morning tea or a cozy evening with a cup of coffee. Its simplicity in preparation makes it an excellent choice for both beginner cooks and experienced baking enthusiasts.
1
Whisk the eggs with a pinch of salt.
- Chicken egg: 3 pieces
- Salt: pinch
2
Add sugar to the eggs. And whip again.
- Sugar: 1 glass
3
Add the flour while continuing to beat.
- Wheat flour: 1 glass
4
Grease the mold with margarine, pour the dough into it, and bake on low heat for 20-30 minutes until golden brown. It is advisable not to open the oven until done, otherwise the sponge may collapse.
5
Make a cut around the cooled biscuit, then take a thread, insert it into the cut, cross the two ends and pull in different directions to cut the biscuit into 2 equal parts.
6
Spread the biscuit with jam (or cream if desired) and join both parts.
- Raspberry jam (preserve): to taste