Baking a sponge cake with peanuts is very simple, you just need to remember a few rules and you will succeed. The egg whisk bowl must be clean and dry. If even a drop of yolk gets into the whites, they will not beat up. When baking a biscuit, try to open the oven as little as possible. To prevent the biscuit from falling out, do the following. As soon as you take it out of the oven, turn the dish upside down and place it on a wire rack or three cups (glasses) and keep it until it cools completely. The biscuit turns out to be tender, airy and fluffy. It can be served immediately or you can make a cream and make a cake.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Nuts / Eggs / Peanuts
Dish: Baking / Biscuit
- Chicken Egg - 4 Pieces
- Sugar - 180 Grams
- Wheat flour - 150 grams
- Peanuts - 100 Grams
- Soda - 1 Teaspoon (no slide)
How to make Peanut Biscuit
Prepare the ingredients for making the biscuit.
Fry peanuts a little in a dry frying pan.
Grind the nuts in a blender.
Separate the whites from the yolks.
Whisk the egg whites until soft peaks.
Gradually adding sugar, continue to beat the whites until a thick, dense, stable consistency is obtained.
Beat the egg whites and yolks again.
Add baking soda, quenched with lemon juice or vinegar. Add flour gradually.
Stir the dough gently with a spatula.
Add chopped peanuts and mix the dough again.
Put the dough in a baking paper dish and put it in the oven preheated to 160-165 degrees. The diameter of my mold is 20 cm.
Bake the biscuit for 35-40 minutes. Check readiness with a wooden stick. When piercing the biscuit, it must remain dry.
The peanut sponge cake is ready. Let it cool and remove from the mold.
Cut the peanut sponge cake into portions and serve.