This basic pastry is great for all sorts of desserts. You can make it for cakes, or instead of biscuit crumbs for certain desserts you can dry it out, and then crumble it up.
The durum flour gives it a little crunch, as just with the spelt flour it would be too light. It is slightly sticky though, so be careful with that.
You will need an electric hand mixer, and I'm afraid you'll have to clean it a couple of times before you're done.
The durum flour gives it a little crunch, as just with the spelt flour it would be too light. It is slightly sticky though, so be careful with that.
You will need an electric hand mixer, and I'm afraid you'll have to clean it a couple of times before you're done.
- 20 dkg unrefined cane sugar
- 16 dkg white spelt flour
- 8 dkg durum flour
- 10 g baking powder
- 12 g vanilla sugar
- 6 eggs
- 7 tbsp water
- salt
- margarine and more durum flour for the baking tray
Separate the eggs. Put the yolk into a bigger bowl.
You take the 6 egg yolks, and add half of the flour. Make sure it's half of both flours. Then a pinch of salt, and stir rigorously - or use a mixer -, until the colour becomes lighter. Then if you leave it alone, air bubbles will pop onto the surface. You add the baking powder, the vanilla sugar, and if it's a bit too thick, some of the water.
You beat the egg whites into stiff peaks with a pinch of salt using the mixer. Clean it before using it, if you used it before.
You carefully fold the egg whites into the yolk mixture with a spatula, without breaking it too badly. Then add the rest of the flour. It's good, if you no longer see white in it.
You take out a baking tray, and cover the bottom in a thin layer of margarine, and then pour some flour on top, to make it non-stick. Make sure the whole bottom is covered by both, but not the sides. Don't use paper lining, because it makes it harder for it to rise. You pour the batter into the tray. You can also use a round cake pan.
You preheat the oven to 392 F (200oC), and bake the pastry for 10 minutes. Then tune it down to 320 F (160oC), and bake it until it's done in about 12 minutes.
The pastry is done, if you stick a fork in it, and nothing sticks to it when you pull it out.
When it's done, turn the oven off, but only pull out the tray, and put a clean kitchen towel on it. Leave the oven door open, and let it cool for an hour like that.
When it's still slightly warm, take it out, and cut it out of the tray. Put it on a board, and cover it again.
You can make it days before eating, and it will still be good.
You take the 6 egg yolks, and add half of the flour. Make sure it's half of both flours. Then a pinch of salt, and stir rigorously - or use a mixer -, until the colour becomes lighter. Then if you leave it alone, air bubbles will pop onto the surface. You add the baking powder, the vanilla sugar, and if it's a bit too thick, some of the water.
You beat the egg whites into stiff peaks with a pinch of salt using the mixer. Clean it before using it, if you used it before.
You carefully fold the egg whites into the yolk mixture with a spatula, without breaking it too badly. Then add the rest of the flour. It's good, if you no longer see white in it.
You take out a baking tray, and cover the bottom in a thin layer of margarine, and then pour some flour on top, to make it non-stick. Make sure the whole bottom is covered by both, but not the sides. Don't use paper lining, because it makes it harder for it to rise. You pour the batter into the tray. You can also use a round cake pan.
You preheat the oven to 392 F (200oC), and bake the pastry for 10 minutes. Then tune it down to 320 F (160oC), and bake it until it's done in about 12 minutes.
The pastry is done, if you stick a fork in it, and nothing sticks to it when you pull it out.
When it's done, turn the oven off, but only pull out the tray, and put a clean kitchen towel on it. Leave the oven door open, and let it cool for an hour like that.
When it's still slightly warm, take it out, and cut it out of the tray. Put it on a board, and cover it again.
You can make it days before eating, and it will still be good.
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