Many modern kitchens are equipped with various household appliances: dishwashers, multicooker, food processors, modern electric ovens and hobs. However, not everyone can afford such a technique, and old ovens often let down the housewives. There is a way out of this situation: the biscuit can be baked in an ordinary aluminum pan right on the stove.
It is necessary
- - 5 large chicken eggs;
- - 1 glass of flour;
- - 1 cup of sugar;
- - Cast-iron pan;
- - aluminum pan with a lid;
- - parchment for baking;
- - vegetable oil.
Instructions
Step 1
Prepare the pot. Cut a circle out of the parchment around the diameter of the pot and line the bottom with it. Lubricate the parchment with vegetable oil. Do not grease the sides of the pan! Otherwise, the dough will slide over them and may not rise well along the edges, because of this, a hump may form. Wrap the lid of the pot with a towel and secure it on top with a knot or rubber band. Install the structure on the burner in the following sequence, as shown in the photo: a cast-iron pan, a saucepan on it, a lid on top.
Step 2
Prepare the dough. First you need to separate the whites from the yolks. Beat the whites with a mixer until a stable foam forms. Continue whisking, adding sugar in small portions. Next, add the yolks, whisking after each. Set aside the mixer; you will no longer need it. Add the sifted flour to the mass and gently stir in with a wooden or silicone spatula. Flour interferes with literally a few movements. As soon as you feel that it is all dissolved in the mass, do not touch the dough anymore, it should remain fluffy.
Step 3
Biscuit baking. It is necessary to turn on the burner on a low heat, heat the pan a little. Then pour the dough into a saucepan, cover tightly with a lid and bake in this way for 1-1.5 hours. The lid must not be lifted during cooking! At the very end, after your biscuit has stood on the stove for an hour, you can lift the lid and check that it is ready. A raw biscuit will have a liquid top. If the top is baked and dry, then the biscuit is ready, if not, close the lid tightly and wait another 20-30 minutes. When the biscuit is baked, turn off the heat under it and leave to cool without opening the lids. After half an hour, open the lid, use a thin knife to separate the biscuit from the walls and turn the pan over onto a plate. It will come out easily. Remove the parchment from the bottom and leave to cool completely. The biscuit prepared in this way has an ideal cylindrical shape with a flat top without humps
Step 4
When the biscuit is completely cool, cut it into 3 parts, saturate with syrup from berries or fruits, coat with your favorite cream and decorate as desired. In this version, 2 biscuits of different sizes were baked. The biscuits are soaked in cherry syrup and coated with curd cream. For this cream, I mixed cottage cheese, grated through a sieve, with whipped cream and powdered sugar. Top of the cake is decorated with cherries boiled with sugar for 5 minutes.
