Application / recipe
Biscuit bases can be made in baking molds for cake bases (with a rim), or in spring form pans and totes.
Preferably for cakes, a 26 cm spring form pan, the finished biscuit base (cut open) can then easily be placed in a 28 cm spring form pan so that 1 cm of space is reserved for the cream or cream cake.
The following basic recipe is suitable for 1 - 2 biscuit bases (26 cm)
• Chocolate Bisquit instant baking mix 500 g / 250 g
• Whole egg (3-6 pieces of 50 g each) 300 g / 150 g
• water 100 g / 75 g
• Total weight 900 g / 450 g
Manufacturing:
Beat all ingredients in the beater with a fine broom for 4-6 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!
