Italian dry biscuit. Lush Italian margarita biscuit

Biscuit "Margarita" is a delicious Italian dessert. It is not difficult to prepare such a biscuit - you don’t even need to separate the eggs into whites and yolks. In addition to flour, potato starch is included in the biscuit dough and melted butter is added. This cake is perfect for a family tea party. When serving, the Margarita biscuit should be cooled and sprinkled with powdered sugar. Try it!

Ingredients

To make a margarita biscuit you will need:

butter - 80 g;

sugar - 150 g;

eggs - 4 pcs.;

vanilla sugar - 10 g;

flour - 100 g;

baking powder - 10 g;

potato starch - 100 g;

powdered sugar for serving.

Cooking steps

Break the eggs into a bowl, add sugar and vanilla sugar to them.

Beat eggs with sugar with a mixer until fluffy, homogeneous mass.

Add the sifted flour with baking powder and potato starch to the resulting mass, gently mix the biscuit dough from the bottom up.

Line a baking dish (the size of my form is 20x20 cm) with parchment and pour out the dough.

Put the mold in a preheated oven and bake the Margarita biscuit for 30-40 minutes at a temperature of 180 degrees (until a beautiful golden color). The baking time will depend on your oven.

Take the baked goods out of the mold and let them cool.

Sprinkle the margarita biscuit with powdered sugar when serving. Pastries prepared with the addition of flour and starch are appetizing and tasty, try it!

Bon appetit!

In the article we will look at how to cook a biscuit at home tasty and fast. Having become acquainted with our secrets, you can show off your culinary talent and create a real masterpiece that your family members will like.

classic biscuit recipe

Cooks use the classic recipe for making biscuits from which desserts and cakes are subsequently obtained.

For an ordinary cake, the finished biscuit is cut lengthwise into several layers, soaked in syrup and smeared with cream. For some cakes, the biscuit is completely passed through a meat grinder. Now let's move on to the recipe.

Ingredients

Servings: 1

• flour 1 glass
• egg 4 things
• sugar 1 glass
• vanilla sugar 1 tsp

per serving

Calories: 267 kcal

Proteins: 8.2 g

Fats: 5.5 g

Carbohydrates: 45.6 g

1 hour. 5 minutes. Video recipe Print

Grease the form with oil, put parchment on the bottom. If parchment is not at hand, the form can be lightly sprinkled with flour. It is recommended to sift the flour itself several times.

Separate the yolks from the proteins very carefully. Proteins will beat well only on the condition that there is no yolk left in them. Wash the egg whites well and wipe them with a paper towel soaked in lemon juice.

Put the yolks in prepared dishes, add vanilla sugar and half of the regular sugar. Rub the resulting mass until it increases in volume and turns white. You can rub the yolks with a mixer or a regular fork.

Place the whites in a bowl and beat with a mixer at low speed until a fluffy foam appears. After that, increase the speed and, while continuing to beat, add sugar in a thin stream. Beat egg whites until they come out when turning the bowl.

Combine a third of the proteins with the yolks and mix. After that, add flour to the resulting mass and continue mixing. Next, add the remaining proteins and mix the dough.

Put the resulting dough into a mold and smooth it well. After that, we send the form to the oven, heated to 190 degrees, for about 35 minutes. The biscuit will be cooked when it shrinks a little, and the edges move away from the walls of the mold, and with a little pressure they will spring back.

The recipe for making biscuit in a slow cooker

A biscuit prepared in a slow cooker is perfect for shaping cakes and desserts. The basis of a good biscuit dough is beaten eggs and high-quality sugar. In the resulting mass at the end you need to add flour. If you add fresh berries or chopped fruits to the dough, you get an excellent charlotte. Now let's talk directly about the recipe.

Ingredients:

• eggs - five pieces
• flour - one glass
• sugar - one glass
• vanillin - one gram

Cooking:

1. Beat eggs with sugar until white foam appears. If you use a mixer it will take about ten minutes. Then add vanilla and flour. Biscuit is closely recommended to knead from the bottom up, lifting it with a spoon. Beating with a mixer is not worth it, as splendor will be lost.
2. Grease the mold well with oil. Then lay out the dough and put in a slow cooker. Select the baking mode on the control panel.
3. In exactly an hour, the biscuit will be ready. Remove it carefully from the mold and let it cool.

Cooking video

Italian biscuit recipe step by step

In Italy, the biscuit is called the "English dessert". However, it has nothing to do with England.

Ingredients:

• milk - 0.5 liters
• one half lemon
• yolks - 4 pieces
• sugar - 85 grams
• flour - 170 grams
• oil - two tablespoons
• brandy - one tablespoon
• cookies - 210 grams
• Strega liqueur - 85 grams
• berry liqueur - 85 grams
• apricot jam - three tablespoons
• whipped cream and toasted nuts

Cooking:

1. Heat milk and lemon in a saucepan. As soon as small bubbles begin to appear, remove the pan from the stove.
2. Beat egg whites well, adding sugar little by little. Whisk until the mixture turns a light yellow color. After that, add flour. Pour milk through a sieve and transfer the mixture to a large saucepan.
3. Bring the mixture to a boil. Boil for five minutes, stirring all the time. Next, remove the dishes from the stove and add brandy. Whip the oil. Stir the contents of the pan so that no lumps appear.
4. Dip one side of the cookie in brandy and the other side in

Amazingly gentle and soft; airy and light as a feather; melting in your mouth - that's what a wonderful biscuit is obtained according to this recipe!

As soon as I saw this magnificent, golden biscuit, I immediately ran to cook! So I liked the simplicity of execution and the result. This recipe is very similar to my favorite biscuit,which always works! It's just as easy to make and deliciously fluffy! The difference lies in the fact that potato starch is added to the dough in half with wheat flour, and also butter. Starch in a biscuit know why? It adds even more splendor! And the oil, I think, gives a pleasant golden hue and softness.

We call this recipe Starch Biscuit, but in fact it is a favorite Italian delicacy with the poetic name Torta Margherita! Yes, a biscuit is called a cake in Italy, and this is one of the most popular recipes! This is a favorite dessert for kids for breakfast or an afternoon snack with a cup of tea or cocoa; this is the same Margherita cake that you will be served in every Italian cafe - certainly generously crushed with powdered sugar! ..

This is a basic recipe, but in general, you can add poppy seeds, raisins, cocoa to the dough; you can cut the finished biscuit into cakes and layer with cream, jam ... It's up to your taste! But first, I suggest that you travel to sunny Italy and try that very classic biscuit cake - lush, soft, tender!

For a mold 23-25 ​​cm (depending on the diameter of the mold, the cake will be 4 to 6 cm high):

We take the eggs out of the refrigerator in advance, they should be at room temperature - then they beat better!

Prepare the mold by greasing it with a thin layer of butter and dusting it with flour.

Turn on the oven to warm up to 180C, and we will prepare the dough.

Melt the butter in the microwave or in a water bath, and set to cool slightly.

Beat the eggs and sugar with a mixer until the mass brightens and triples in volume. Whipping took me about 4-5 minutes. Beat as usual for a biscuit or charlotte: first on low speed, then on medium, then on high. It turns out a light, thick, lush mass.

Sift in flour with cornstarch and baking powder. Gently, in circular motions from the bottom up, mix with a spoon or silicone spatula.

Now pour in the melted butter - it should not be hot and not cold, but a little warm.

Again, gently mix with a spatula until smooth.

What a fluffy dough!

Pour it into the prepared form (by the way, kneading with a spatula is not very usual, but spreading the rest of the dough from the walls of the bowl is super!).

And put in the oven.

We bake a biscuit at 180C for 30-45 minutes, depending on the nature of your oven. We try for readiness and bakedness with a wooden skewer, look - if it is dry, and the top of the biscuit is ruddy and has risen - it's time to turn it off!

A freshly baked biscuit rises in such a pretty bump. Then he settles a little, but still remains super-fluffy!

We take out the form with the biscuit from the oven immediately and let it cool at room temperature for about 10 minutes. Then we get the cake out of the form and put it on the wire rack. And when it has completely cooled, transfer to a dish and generously sprinkle with powdered sugar through a strainer!

We cut into portions and treat ourselves to the most delicate Italian biscuit!

It is soft as a feather - I tried such a dough for the first time!

A stunningly light, airy, fluffy and porous biscuit is obtained according to this recipe. It just melts in your mouth. Italy is considered to be the birthplace of this biscuit. In every Italian patisserie you will find this unusually delicious cake. He is very fond of children and adults. It is usually served for breakfast with a cup of tea, milk, coffee.

Ingredients:

Potato starch 100 gr.
wheat flour 100 gr.
eggs 4 pcs.
sugar 150 gr.
baking powder 1 tbsp. l.
butter 80 gr.
vanillin to taste
lemon 1/2 pc.
powdered sugar to taste

Cooking:

We take the eggs out of the refrigerator in advance. Beat eggs at room temperature until fluffy foam forms for 5-7 minutes, this is very important.

Gradually add sugar and vanilla to the egg mixture.

In a separate bowl, sift the starch, flour and baking powder. Gradually add to the egg mixture, stirring all the time.

At the end, add lemon juice and lemon or orange zest (optional) and melted butter.

We cover our form (22 cm) with parchment and grease with vegetable oil.

We pour our dough into a mold and put it in an oven preheated to 180 degrees for 40-45 minutes. Readiness is checked with a toothpick.
We take out our biscuit, let it cool and eat.

If desired, you can decorate with cream or powdered sugar.

Happy tea!

Pizza Margherita, Margherita cocktail... Surely you have heard about them or even tried them. How about a margarita cake?

One of the simplest classic recipes, the Margherita cake is an airy Italian sponge cake with a light lemon flavor that was once a holiday recipe, before panettone or colomba existed. It was originally made with just 4 ingredients: flour, starch, eggs and sugar. The result was a rather dry biscuit, which, nevertheless, went well with milk, coffee or a glass of dessert wine. Later, butter (butter or olive) and sometimes even baking powder were added to it, so that the biscuit was more moist and tasty.

What about the title? Why "Margarita"? According to one version, the cake was named after the Neapolitan Queen Margherita. According to another, it's all about the appearance: the cake, sprinkled with white powdered sugar, yellowish in section due to the large number of yolks, looked like a camomile or a daisy. So this name stuck to the cake.

The recipe I offer is neither very traditional nor innovative. However, it works. The result is a tall airy biscuit that melts in your mouth, slightly crumbly and very fragrant. The recipe, in general, is quite simple to prepare (the main thing is to take into account the nuances, which I will discuss below). Margarita cake is already quite a self-sufficient dessert, but you can try using it for experiments. Soak with something (yes, even limoncello), cut into cakes and spread with cream - you get a new dessert without much hassle.

In a word, it doesn't matter whether you fantasize or stick to the classic version, try to bring a little bit of Italy into the gray Moscow reality.

We will need (on the form d = 20 cm):

Source:Academia Barilla, I dolci della cucina italiana

Cooking:
1. Melt the butter in a water bath. Make sure it doesn't burn! Once the butter has melted, remove from heat and set aside to cool.

2. Meanwhile, set the oven to 180 degrees. In the meantime, it is heated, we combine the eggs, yolks and sugar and beat them with a mixer or a hand whisk into a lush, almost white foam.




3. Separately mix flour and starch. Add lemon zest, vanillin to the egg-sugar foam, sift the flour with starch. Gently mix with a spatula or scraper from the bottom up.




4. By this time, the melted butter has already cooled down. Add it to the mixture and stir gently. You do not need to knead for a long time, otherwise the dough, and then the biscuit, will lose its splendor.


5. We prepare the baking dish: line it with paper lightly (!) Lubricate with oil and dust with flour.

6. Pour the dough into the mold, if necessary, level with a spatula or scraper. The recipe in the book promises that the form will be filled "by 2/3". I got almost 4/5. However, it was to be expected if you use category 0 eggs and beat them well 🙂

7 . We put the biscuit in the oven for 40 minutes. If you did according to the book and the form is 2/3 full, then for 30 minutes.

8. The recipe is a recipe (albeit a proven one), but all ovens are different, so I recommend that you still check the readiness with a toothpick. If everything is in order, then we take the biscuit out of the oven and let it cool right in the form, and only then remove the side.


9. Sprinkle the cooled biscuit generously with powdered sugar, and you can serve it to the table!