Many modern kitchens are equipped with various household appliances: dishwashers, multicookers, food processors, modern electric ovens and cooking panels. However not everyone is able to afford such equipment, and old ovens often bring hostesses. An exit from this situation is: the biscuit can be baked in a usual aluminum pan directly on a plate.
It is required to you
- - 5 large eggs;
- - 1 glass of flour;
- - 1 glass of sugar;
- - pig-iron frying pan;
- - aluminum pan with a cover;
- - parchment for pastries;
- - vegetable oil.
Instruction
1. Prepare a pan. Cut out from parchment a circle on diameter of a pan and lay them a bottom. Oil parchment vegetable. Don't grease a wall of a pan! Otherwise dough will slide on them and can badly rise on edges, because of it the hump can be formed. Wrap up a cover of a pan in a towel and fix it from above by knot or an elastic band. Establish a design on a ring in such sequence, as shown in a photo: a pig-iron frying pan, on it a pan, from above a cover.
2. Make dough. For a start it is necessary to separate the whites from the yolks. Beat whites the mixer before formation of a stable foam. Continue to shake up, adding sugar in the small portions. Further add yolks, shaking up weight after everyone. Postpone the mixer, it isn't required any more. Add a sifted flour to weight and accurately implicate it a wooden or silicone scapula. Flour interferes literally several movements. As soon as you feel that it all was dissolved in weight, don't touch more dough, it has to remain magnificent.
3. Baking of a biscuit. It is necessary to include a ring on small fire, to warm a little a pan. Then pour out dough in a pan, cover densely and bake thus 1-1.5 hours. The cover during cooking can't be lifted! Right at the end, after your biscuit stayed an hour on a plate, it is possible to raise a cover and to check readiness. The crude biscuit will have a liquid top. If the top was baked also dry, then the biscuit is ready if it isn't present - close a cover densely and wait 20-30 more minutes. When the biscuit bakes, switch off a baking plate it fire and leave to cool down, without opening a cover. In half an hour open a cover, a thin knife separate a biscuit from walls and turn a pan on a plate. It easily will leave. Remove parchment from a bottom and leave before full cooling. The biscuit prepared thus has the ideal cylindrical form with equal top without humps
4. When the biscuit completely cools down, cut it on 3 parts, impregnate with syrup from berries or fruit, miss the mark with your favourite cream and decorate at will. In this option 2 biscuits of the different sizes were baked. Biscuits are soaked with cherry syrup and missed the mark with cottage cheese cream. For this purpose cream I mixed the cottage cheese wiped through a sieve with whipped cream and icing sugar. From above cake is decorated with the cherry which is boiled thoroughly 5 minutes with sugar.