Biscuit bottom fast and easy
Time
Total preparation time: 20 min.
Since I never got the biscuit bottom out of the tin and the annoying preparation was always annoying me, a back-loving colleague gave me this recipe.
Habs often baked, goes fast and always succeeds and is better than the purchased!
Fast biscuit bottom
For shape 28-30 cm diameter: (for the 26er-shape 1 egg less)
ingredients
- 4 eggs
- 30 g sugar per egg
- 30 g of flour per egg
- 1 vanilla sugar
- Possibly. 1 teaspoon Baking powder
preparation
Separate the eggs, whip the egg whites until snowy, stir in the egg yolks, add the sugar, stir in the flour with level 1 (all with the hand mixer). Lay the springform with baking paper, grease the edge very lightly.
Approximately Bake 175 degrees for 20-30 minutes on the bottom rail (look in at 20 minutes so it does not burn).
Editor's tip: We recommend the cheap hand mixer Bosch MFQ3530
