Composition / ingredients
Cooking method
Separate the yolks from the proteins, add a third of the sugar to them and beat until lightened.
Add the remaining most of the sugar to the proteins and beat until stable peaks form.
In a bowl to the yolks, sift the flour together with cocoa, add one third of the proteins and mix everything carefully, slowly, wielding a spatula from top to bottom, from bottom to top.
Add the remaining proteins and cinnamon, stir.
We spread the dough into a detachable baking dish, having previously lined it with parchment. Bake the biscuit for 40 minutes at a temperature of 180 degrees (preheat the oven beforehand).
With a sharp knife, we pass along the edge of the biscuit, trying to separate it from the walls of the mold as carefully as possible. We give the biscuit to lie down for a day (not necessarily, but preferably) and proceed to further preparation of the cake.
Cook with pleasure!
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Ground cinnamon - 247 kcal/100g
