Biscuit for cakes
(A sponge cake with no problems)
Many times there is the beautiful fruit, perfect to prepare a beautiful cake but ... in any case, you need a suitable background. You can opt for the funds in pasta brisè or short pastry but in many cases a softer bottom would be ideal.
The ideal in these cases would be a pandispagna or a Genoese pasta; both require a minimum of care and attention.
Here is a quick and easy solution!
This biscuit to use as a bottom for fruit pies is very easy and is prepared very quickly; and it can also be said to be error-proof.
The recipe passed to me by Daniela, a neighbor of mine, a great expert in Bavarian cuisine and desserts.
I did not want to believe it was really a guaranteed success but, after several cakes always managed to perfection, I confirm that it is absolutely worth trying.
Among other things, you do not need a scale to measure ingredients: just a TS - tablespoon!
Here is the procedure.
Ingredients:
|
eggs |
pc. |
3 |
|
cup sugar |
TS. |
5 |
|
00 cup flour |
TS. |
5 |
|
baking powder (See note) |
sachet |
½ |
|
extra virgin olive oil |
TS. |
5 |
|
sale |
pinch (made with three fingers) |
1 |
As you can see, the CT measuring cup is also present in the photo of the ingredients. 1
Preparation:
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Grease a cake fondant mold (the ones with the recess on the edge at the base to create the cake frame) and preheat the 170 ° oven (static).
Break the eggs one by one and add them whole, one after another, to the bowl of the mixer. Complete with sugar and cream mount with whips (it takes about ten minutes).
Slowly add the flour mixed with baking powder and, if desired, add a pinch of salt. NOTE I continue to mix, but slowly, with the whips; however, at this point it is possible to mix it with a ladle from the bottom to the top: an even softer dough will result.
When the dough is well mixed, incorporate, continuing to mix gently, the oil.
Pour into a buttered biscuit cake tin and bake at 170 ° for approx. 20 '.
Check in each case with a steccolino that the base is well cooked.
Allow the cake to cool briefly in the mold and then fold it over a wire rack to allow it to cool completely.
At this point the base is ready to be stuffed: maybe with a nice custard, a layer of strawberries and a vegetable jelly flavored with apricot jam!
ADVICES AND NOTES:
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Recipe, text only: to print or download.- Baking yeast: half a sachet (7.5 cc) corresponds to 1/2 ct or 2 and ½ ct.
- Static, non-ventilated oven; otherwise the dessert remains moist.
- Tablespoon: 1 CT = 15 cc.
- For this quantity I used a bottom mold with a border around the 25 Ø base.
- Someone asked me for the quantities in grams instead of table spoons... Here they are!
eggs
pc.
3
cup sugar
g.
65
00 cup flour
g.
45
baking powder (See note)
sachet
½
EVO oil (about 70 g)
ml.
75
sale
pinch (made with three fingers)
1
- If you want, you can use two smaller pans and without the edges to make a two-layer cake.
- Related articles: The classic Pandispagna
Your comments are welcome!
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