@kateryna.pazhyna: Citrus sponge cake recipe Use for mousse cakes and pastries, tartlets and trifles 😉 Total weight of raw ingredients - 323 g 30 g butter 82% — 65 g whites 65 g sugar — 23 g eggs 55 g yolks (3 pcs) 45 g almond flour 25 g wheat flour Lemon / lime / orange zest (optional) — 15 g white rum Preheat oven to 160C. Melt butter and let cool. Beat room-temperature egg whites and half of the sugar until foamy. Add the remaining sugar and beat to a “soft peak” texture. Mix eggs, yolks, almond flour, and zest with a whisk. Sift wheat flour separately. Mix the egg whites and the egg mass, gradually adding the wheat flour. Finally, add the rum and butter, gently mixing the dough to remain loose. Evenly distribute the dough on a silicone mat with sides or a baking sheet covered with parchment. Bake for 10-12 minutes at a temperature of 160C. More recipes in my online classes 🔥Link in bio or DM #Recipe #biscuit #biscuit
