Angelic biscuit is a light air dessert,having a delicate porous structure. It is prepared on the basis of egg whites, due to which it acquires a snow-white hue. To date, there are several different recipes for such baking, the most interesting of them will be discussed in the article.
This recipe is distinguished by its unusual simplicity. On it you can relatively quickly bake a light tasty dessert, which for a long time does not lose its original freshness. It can be safely stored outdoors for five days without worrying that it will become stale. To your family could appreciate the angelic biscuit on proteins, you should stock up on all the necessary products in advance. At this time in your kitchen should be present:
To cook your baked goods has acquired a unique flavor, you can add a little cinnamon and vanillin to the dough. Those who do not like these spices may refuse to use them.
In one vessel, chilled eggproteins, lemon juice, powdered sugar and vanillin. The whole is whipped thoroughly until a dense, stable foam is obtained. Do it better with a mixer. You can not immediately activate the maximum speed. It is advisable to start with minimum revs, gradually increasing them.
To the beaten up proteins salt, a sugar, a starch andflour. After this, everything is gently mixed with a silicone or wooden spatula until a uniform air mass appears. The finished dough is carefully transferred into small ceramic molds, smeared with a small amount of butter. Bake an angelic biscuit at one hundred and ninety degrees for half an hour. Remove the dessert from the molds is recommended only after it has completely cooled down. Otherwise, it will simply fall down and not be as lush as you would like.
According to this recipe, you can relatively quicklycook a delicious dessert in the form of a roll. Such baked goods can be served not only for family tea drinking, but also for a festive table. To make an unusual angelic biscuit (a recipe with a photo you can see step by step in this publication), you should visit the nearest supermarket in advance and purchase everything you need. In this case, you will need:
Since this variant of dessert assumes the presence of cream, the above list should be slightly expanded. Additionally in your kitchen should be:
First of all, you should do the test. To prepare it, egg whites, salt and citric acid are combined in one suitable container. All this is well beaten, gradually pouring the sugar, until a stable foam. The resulting mass is mixed with flour, spread on parchment paper and sent to the oven. Bake a future angelic biscuit, the recipe of which is presented in today's article, at one hundred and eighty degrees about twenty-five minutes.
While he is preparing, you can take care of the cream. To do this, in one bowl, combine the yolks, flour and sugar, and then beat them up to splendor. Gently warm the milk into the resulting mixture. At the same time, you must constantly stir the contents of the container, so that the yolks do not curl. The resulting mass is sent to the plate and evaporated to a dense state, making sure that nothing burned. Ready cream is removed from the fire, pour into it whiskey and cool. In the cooled mass add whipped mascarpone.
The baked cake is rolled with a roll and cooled toroom temperature. After that, it is unwrapped, lubricated with cream and sprinkled with currants. Then the roll is again formed from it and sent to a refrigerator for several hours. Before serving an angel biscuit, a recipe with a photo you can see in this article, you can pour melted chocolate.
Biscuit, baked according to the technology described below,it turns out incredibly easy and gentle. A special piquancy to this dessert is a syrup made from fresh berries. To your relatives could try this delicacy, you will have to stock up with all the necessary products in advance. In your home should be:
To prepare the cream you will need additional ingredients. Therefore, take care in advance that your kitchen is found:
In addition, at the right time, you should have fresh berries at hand. It can be black currant, raspberry and strawberry.
In a bowl, whisk egg whites and add to them squeezed lemon juice and 75 grams of sugar. After that, continue to work with a whisk until stable, but rather soft peaks appear.
In a separate vessel we combine sifted flour,Vanillin and 75 grams of sugar. All is well mixed and carefully injected into whipped proteins. The resulting dough is transferred to a silicone mold and sent to a preheated oven. Bake an angelic biscuit for half an hour at one hundred and eighty degrees.
A roasted dessert is taken out of the oven andinverted. After complete cooling, the biscuits are removed from the mold and removed to the side. After several hours, it is cut along two approximately equal parts, one of which is lubricated with a cream consisting of cream, whipped with sugar. Directly before serving, the dessert is watered with berry syrup.
It should be noted that this recipe is smalldiffers from the previous ones. It is possible to bake an angelic biscuit relatively quickly. Biscuit from egg whites is extremely light and delicious. In addition, it has a rather presentable appearance and it is not a shame to submit it to the arrival of guests. Before starting the process, be sure to check whether you have at your disposal:
To prepare the cream you need to advance:
In addition to everything else in your kitchen should be present 110 grams of frozen strawberry puree and a little sugar.
Proteins are beaten until a steady foam appears,gradually adding to them vanillin and granulated sugar. In the resulting dense shiny mass pour the sifted flour and powder, without forgetting to gently stir the shoulder blade. The finished dough is transferred to a mold and sent to the oven. Bake it for about thirty minutes at one hundred and eighty degrees.
In a separate bowl combine sugar and thawed strawberry puree. All the well mixed and sent to the stove. Boil this sweet mass for about ten minutes.
The form with the finished biscuit is taken out of the oven,inverted and cooled. The cooled dessert is cut along. The lower part is smeared with a thickened strawberry confiture and covered with the second half. The ready angel biscuit is smeared with a cream made from low-fat cottage cheese and powdered sugar.