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Russe Biscuit

Russe Biscuit
Russe Biscuit
For: 1 rectangle 40 x 30cm
Time: 45 minutes
Difficulty:
Published on : 21 June 2013
Author: Chef Philippe
13 ratings
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Ingredients for 1 rectangle 40 x 30cm:

  • 125g tant pour tant
  • 25g flour
  • 40g milk
  • 5 egg whites
  • 25g sugar
  • For the finish:
  • Icing sugar

Method for Russe Biscuit:

1

PBefore starting this Russe Biscuit recipe, make sure you have organised all the necessary ingredients.

2

Combine the tant pour tant, milk and flour together with a wooden spatula.

3

The preparation should have a soft consistency.

4

Beat the egg whites with a pinch of salt, until stiff peaks form.

5

When stiff, add the castor sugar...

6

... and continue whipping for 10 minutes.

7

Add 1/4 of the egg whites the soft preparation to make it more liquid and homogeneous.

8

Pour the liquid preparation over the rest of the beaten egg whites...

9

... and combine gently, using a rubber spatula.

10

Pour the preparation on a baking sheet (40 x 30cm) lined with greaseproof paper.

11

Spread the preparation with a cranked spatula.

12

Sprinkle the whole surface with icing sugar.

13

Preheat the oven to 180°C (gas 4) and bake for 10 minutes.

14

The biscuit should rise a little and remain soft. Make sure you do not overcook the biscuit.
When cooked, remove from the oven and let cool.

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