Biscuit with lemon in the oven. Great Lemon Biscuit

There are many biscuit recipes. A classic biscuit is made from flour, sugar and eggs. Butter sponge cake is made from flour, eggs, butter or vegetable oil. I propose to cook a fragrant and lush lemon biscuit in olive oil. Such a biscuit can be served as an independent dish, and you can make a cake or pastries from it.

I cook food according to the list.

Sift flour with baking powder and powdered sugar, mix.

I separate the whites from the yolks. I add egg yolks to the flour mixture.

Then I add olive oil, lemon zest and juice to the bowl.

Thoroughly knead the dough with a spatula.

Whisk egg whites with a pinch of salt until stiff.

I add the beaten egg whites to the dough a few tablespoons at a time, gently mixing from top to bottom with a spatula.

It turns out a fluffy dough.

I grease a round detachable form with a diameter of 20 cm with olive oil. Carefully spread the dough into the mold.

I bake a biscuit in an oven preheated to 150 degrees for an hour. I check the readiness of the biscuit with a toothpick.

After baking, immediately turn the form with a biscuit into 3 cups. Let the biscuit cool completely.

Lemon biscuit in olive oil is ready!

Happy tea drinking!

Angel Biscuit, also known as Angel Food, is very popular in America. This pastry is prepared on whipped proteins (without the use of yolks at all), due to which it turns out to be snow-white in the context. The classic addition is lemon cream, although often the protein biscuit is baked in the form of a cake and, when served, is simply supplemented with whipped cream or berry jam.

The presented recipe will turn out to be very useful if, after preparing the custard on the yolks, or, for example, the sauce for, unused proteins remain and they will have to be attached somewhere (this is especially true for those who do not like or for some reason do not want to bake meringue). Preparing an angelic biscuit is no more difficult than usual, it turns out very soft, tender and tasty.

Ingredients:

For test:

• whites of 7 eggs;
• salt - a pinch;
• flour - 70 g;
• baking powder dough - 1 teaspoon without a slide;
• sugar - 140 g;
• vanilla sugar - 10 g;
• lemon zest - 1 tbsp. spoon.

For impregnation:

• water - 30 ml;
• sugar - 1 teaspoon.

For cream:

• lemon juice - 90 ml;
• butter - 150 g;
• eggs - 3 pcs.;
• lemon zest - 1 tbsp. spoon;
• sugar - 150 g.

Angel biscuit recipe with photo step by step

1. Place the whites separated from the yolks in a clean and dry large bowl. For the recipe, it is not at all necessary to use the freshest proteins, on the contrary, it is better to use “aged”, that is, those that have stood in the refrigerator in a hermetically sealed container for 3-5 days. You can also use thawed proteins.
   
2. Add salt to the protein mass and begin to beat until a fluffy and soft white foam is obtained.
   
3. Continuing to work with the mixer and gradually increasing the pace of revolutions, pour a mixture of simple and vanilla sugar in small portions. Beat until a stable mass is obtained.
   
4. Remove the zest from the lemon by rubbing on a fine grater (remove only a thin yellow layer, without affecting the bitter white part). Add to proteins.
   
5. Sift flour with baking powder, add to the protein mass in 3-4 calls. Each time, gently and carefully knead from the bottom up. We do not allow too intense or rough movements, otherwise the delicate air mass may settle!
   
6. When all the flour is mixed in, put the protein dough into a dry form (we do not grease the walls with anything, we lay the bottom with parchment), level the surface. Be sure to use a small container with a diameter of about 20 cm. It is not recommended to bake an angel biscuit in a large form, since in this case its center may sink under its own weight. If there is no container of a suitable size, you can take a cake mold with a ledge in the middle, then you can cook a biscuit in a larger volume.
   
7. We put the form in the oven preheated to 180 degrees for 35-40 minutes. As in the manufacture of a standard biscuit, we try not to open the oven once again. So that the biscuit does not settle, we immediately turn the form with the finished baking and put it on a wire rack or two bowls. We leave to cool.
   

   Lemon cream for angel biscuit recipe

8. In a heavy bottomed saucepan, combine lemon juice, zest, sugar and eggs.
   
9. We put on low heat and, with constant stirring, bring to a boil and lightly thicken. Remove from the heat and let the lemon curd cool completely.
   
10. Beat soft butter until fluffy. Continuing to work with a mixer, gradually introduce the cooled curd.
    
11. Beat until the components are combined into a single oil cream.
    
12. We return to the cooled biscuit. We pass with a knife along the sides of the form and extract the pastries, cut into two cakes. We dissolve the sugar in hot water, cool and lightly pour over the crumb (an angel biscuit does not require a lot of impregnation).
    
13. Apply a layer of citrus cream on the bottom cake.
    
14. After watering with impregnation, lay out the second cake. We coat the top and sides of the product with the remnants of the cream.
    
15. We can arrange dessert upon request. Almond petals, blueberries go well with lemon cream, but you can choose other additives or leave the product without additives.
    
16. We keep our mini-cake for 3-4 hours in the refrigerator, and then we begin to try.
    

Angel sponge cake with lemon cream is ready! Happy tea!

I used to be terrified of making biscuits. To be honest, I just never tried it, believing that lush, evenly risen pies based on biscuit dough are the lot of experienced chefs. Oh, how wrong I was!

In fact, there is nothing difficult in preparing biscuit dough. You need to beat the eggs properly and add the right amount of flour and sugar. In the biscuit recipe, which I consider the most successful, this ratio is close to 1: 1: 1, that is, 1 tbsp. l. sugar and 1 tbsp. l. flour (here + 1 tablespoon of flour, including lemon juice). The biscuit is softer if part of the flour is replaced with starch. Well, the rest of the tricks are below, the lemon biscuit recipe with step-by-step photos will tell you the right action.

Ingredients

• egg 3 pcs.
• sugar 3 tbsp. l.
• lemon 1 pc.
• flour 3 tbsp. l.
• corn starch 1 tbsp. l.
• pinch of salt

How to make lemon biscuit

1. I prepare everything you need.
2. 
   I cut the lemon into pieces and squeeze out all the juice. Make sure you don't get any bones in it.
3. 
   I separate the eggs into yolks and whites.
4. 
   I do proteins first. I add salt and start beating. As soon as the foam appears, slowly add sugar in a thin stream, without stopping the mixer.
5. 
   I continue until I get the consistency of "hard peaks". I add one yolk and beat for a minute.
6. 
   I do the same with the rest. The result is a soft cream-colored airy mass. However, the color depends on the eggs. I add lemon juice.
7. 
   I mix already with a spoon or spatula, acting carefully. Then I pour in the sifted flour with starch.
8. 
   I knead, trying to leave as much air as possible in the dough, because baking powder or soda are not used when baking a biscuit.
9. 
   I cut out parchment according to the size of the bottom of the form (I have 28x28 cm), lay it and grease it with any fat, not forgetting about the sides. Distribute the dough evenly.
10. 
    I put it in a preheated oven and bake at 180 degrees. 20 minutes, while not opening the door for at least the first 15 minutes. The surface of the finished cake should spring back when pressed with a finger.
11. I take it out of the mold, remove the paper and cool on a wire rack. Next, I use a lemon biscuit either for making a cake or pastries, or I serve it as a pie for tea or coffee.

On a note:

• adjust the baking time depending on the size of the mold and the thickness of the dough layer;
• you only need to line the bottom of the mold with parchment, and grease both the baking paper and the sides, so the dough will evenly rise along the walls during baking;
• For a richer lemon flavor, you can also add lemon zest.

To make the biscuit as tender as possible, it is best to use powdered sugar instead of sugar.

You can make your own powder. To do this, grind sugar in a coffee grinder.

1. Drop the lemon into boiling water for a minute. Cut it as small as possible along with the peel.
2. Break eggs, add powdered sugar. Beat with a mixer at high speed for at least 3 minutes. You should get a white frothy mixture.
3. Add flour, mix everything well. Add chopped lemon.
4. Lubricate the baking dish generously with butter, pour the dough. Preheat the oven to 180°C and bake the cake for 30 minutes.

In the photo, the lemon biscuit is sprinkled with powdered sugar.

The recipe does not contain soda and baking powder, so the biscuit will practically not increase in volume. To make a cake, you will need two or three cakes, so you need to proportionally increase the number of ingredients. You can bake one voluminous cake, and then cut it into pieces with a thread, or bake the cakes separately.

Recipe for lemon biscuit with impregnation

The biscuit is cooked on starch. Its peculiarity is sweet and sour impregnation.

Required Ingredients:

• 100 g flour;
• 100 g potato starch;
• 200 g of sugar;
• 4 eggs;
• 80 g butter;
• 1 lemon;
• 30 g lemon zest;
• 10 g baking powder.

The baking powder can be replaced with baking soda. It is not necessary to extinguish it with vinegar. Eggs must be taken out of the refrigerator in advance so that they are not cold.

1. Break eggs, mix with 150 g of sugar. Beat everything with a mixer at high speed for at least 5 minutes. Pour in the melted butter.
2. Mix flour, starch and baking powder. Pour in the egg mixture, knead the dough of the consistency of thick sour cream, without lumps. Add zest, mix again.
3. Pour the batter into an oiled mold. Bake in the oven for 30-35 minutes at 180°C. Thanks to butter and a large number of eggs, the biscuit is quite dense. So that it does not seem dry, it is necessary to prepare the impregnation.
4. Squeeze lemon juice, add 50 g of sugar. Put the mixture on low heat, stir until the sugar is completely dissolved. Pour the syrup over the finished biscuit.

Lemon sponge cake with impregnation is great for making cakes. The cake can be smeared and decorated with lemon cream on top.