Honey biscuit does not contain sugar, so it can be eaten by people with contraindications to its use. In addition, it can become not only the basis of the cake, but also an independent dish.
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You will need
- - eggs (large) - 4 pcs.;
- - flour - a little more than 1/2 tbsp.;
- - honey - 1 tbsp.;
- - vanillin - 1 tsp;
- - a pinch of salt.
Instruction manual
1
Eggs for cooking any biscuit should be cold, so we take them out of the refrigerator just before cooking. Gently separate the whites from the yolk. Not a drop of yolk, water or fat should get into the proteins! Otherwise, they will not beat to a solid mass.
2
We begin to whip the mixer with a pinch of salt, first at the slowest speed, then gradually go to the highest power. Beat the proteins until stable peaks.
3
Continuing to beat, we pour all honey into a squirrel in a thin stream. They will lose their solid texture, but air bubbles will remain.
4
In a separate bowl, beat 4 egg yolks until light.
5
Gently mix the protein and yolk masses, stirring them with a spatula from the bottom up. It is important not to damage the air bubbles.
6
Sift the flour into a separate bowl and carefully, in small portions, mix it into the dough.
7
We pour the dough into the mold, if necessary, grease it with oil or lay it with baking paper. We put the form with the dough in an oven preheated to 170 degrees for 35 minutes. Without opening the door, turn off the oven and leave it in shape for another 1.5 hours. After the form you can already pull out and free the biscuit from it. Serve as an independent dish with jam or honey, or use as a basis for a cake.