Dry Cake

Make cookies like sponge cakes!

This biscuit is called ” dry cake” because it is a crispy biscuit formed by baking a cake. It is really two ways to eat one material!

Dry Cake - Frozen cookie slicer - Mousse cake slicer - Cheersonic

This alternative recipe is very interesting. It replaced the low flour originally used to make sponge cakes with all-purpose flour, and added a little almond flour so that it can be baked twice to form crispy biscuits.

Some people may think that it is unnecessary to do biscuits, but baking is sometimes “artificial”. If there is no change, it is not baking. This is the charm of baking.

It can be paired with a yogurt milkshake in the morning, a variety of salmon salad can be used as a staple food at noon, and it can be used as a snack to accompany watching a movie in the evening. It is omnipotent~

Baked into a caramel-colored cake, the color and crispness are just right, and the taste is crispy and rich. Don’t say it, it’s not worse than cookies!

One cake can be baked into a plate. If you want smaller biscuits, you can cut smaller ones to double the number!

This caramel color is too tempting, you can make it if you have time!

Formula

Eggs: 3, caster sugar: 85g, vanilla extract: 5g
All-purpose flour: 120g, almond flour: 20g
Baking powder: 5g, butter: 85g

Practice

Pour the eggs and sugar into the egg-beating bowl, and place the egg-beating bowl on hot water. While heating, stir the ingredients to fuse until the liquid is heated to about 40 degrees and leaves the water. Then put the bowl of butter in it to melt it.

After leaving the water, pour in vanilla extract and beat the egg liquid. Pull it up like this to draw obvious lines, and it will not disappear soon.

Next, sift in the all-purpose flour and baking powder, then pour in the almond flour, and use a mixing method to roll evenly. No need to sieve almond flour~

The batter with almond flour will look rough when it is mixed. This is normal, so don’t over-mix it.

Take out the butter liquid soaked in hot water, take a spatula and mix it in the butter liquid;

Then pour the mixture back into the batter and still use the mixing method to roll evenly.

The evenly mixed batter is smooth and thick.

Pour the batter into a 17cm square mold lined with oil paper, shake it a few times, and bake it in a 170 degree oven for 30 minutes.

After baking, it is inverted and released from the mold. Immediately tear off the greased paper and let it cool completely.

Cut in half, then cut 10 cuts vertically, or cut into slices according to your desired thickness. At this time, the surface of the cake is crispy and ready to eat.

Put the baking pan on greased paper, arrange the cake slices in the baking pan, and send them to the oven preheated to 180 degrees to bake for 15 minutes.

Take it out and you will see that there is already amber color. At this time, we will put it on the reverse side and put it in a 180 degree oven and bake it for another 10 minutes.

Look, a beautiful row of dried caramel cakes~

The taste is hard and crunchy, favorite among young people. It is not soft and light like a cookie, which turns into a batter in the mouth. It can be chewed for a while, and the more delicious it gets~

It can be eaten together in the morning, noon, and evening. It is omnipotent. You can also bake a cake, cut in half and bake it. There are two ways to eat a cake. It is worth a try.