Warm Biscuit #3836

Other titles: Bisquit mass, warmly beaten bisquit dough.

Warmly beat the whole eggs with sugar, grated lemon peel and a little vanilla: to do this, fill a Reindl 2 to 3 cm high with water and bring the water to a boil. Place the whisking kettle on the bowl and whisk the egg mixture until it is thick and creamy. Check with your finger whether the heat of about 35 °C has been reached.

Then remove the whisking kettle from the steam and whisk the mixture until it has cooled down and is thick and foamy (with a large volume) (continue whisking until the mixture has cooled down). On top of this, gently mix in the sifted flour a little at a time with a wooden spoon.

This quantity gives a lighter cake with a finer taste and is also used for all kinds of cakes and slices [like the cold beaten sponge cake], in a modified version also for roulades.

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