Delicate and airy, a large cake consisting of squirrel biscuit from Melissa De Arabian, best decorated with fried coconut cereal and bright orange slices. Share with friends: 
Time: one hour. 35 minutes Difficulty: easy Servings: 4 – 6 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. Sahara
- 1/2 tbsp. premium wheat flour
- 7 proteins from eggs of category CO
- 2 tsp vanilla extract
- 3/4 tsp tartar
- 1/4 tsp salt
- Sour cream for decoration
- Fried coconut flakes for decoration
- 1 sliced orange for decoration
- Optional fixture: bread pan standard size
Recipes with similar ingredients: premium flour, eggs, wine stone, coconut flakes, oranges
Recipe preparation:
- Preheat the oven to 160 ° C.
- Whisk half the sugar in a spice mill or mini-combine with flour for 5 seconds. Transfer to a small bowl.
- In a large bowl, set the mixer to medium speed, whisk egg whites with vanilla extract, tartar and salt until foam formation. Slowly enter the remaining sugar (not the one which with flour). Beat until soft wet peaks. Add mixture sugar with flour, half at a time, mixing silicone shoulder blade.
- Pour the dough into an ungreased bread pan. Bake 35-40 min
- Turn the mold over and place it on 2 cans so that so that the narrow edges of the form rest on the banks. So you will provide biscuit ventilation. After 45-60 minutes remove the biscuit from the mold, separating it with a knife from the sides. Cool completely and cut with a knife with cloves.
