Application / recipe
Bisquit bases can be made in baking molds for cake bases (with a rim), or in springform pans and totes.
Preferably for cakes, a 26 cm springform pan, the finished biscuit base (cut open) can then easily be placed in a 28 cm springform pan so that 1 cm of space is reserved for the cream or cream cake.
The following basic recipe is suitable for 1 - 2 Viennese biscuit bases (26 cm)
- Wiener Bisquit instant baking mix 500 g / 250 g
- Whole egg (3-6 pieces of 50 g each) 300 g / 150 g
- water 100 g / 50 g
- Total weight 900 g / 450 g
Manufacturing:
Beat all ingredients in the beater with a fine broom for 4-5 minutes on high speed.
Then put the mixture in the prepared baking pan or rings and bake.
Bake at 190-200 ° C for about 25-30 minutes!
