Biskuit Tortenboden Recipes

MA B'S BISKUIT TORTENBODEN (GERMAN SPONGE CAKE) RECIPE - (4.3/5)

Steps:

• Pre heat oven to 350 degrees F Whip the egg whites with the vanilla and lemon juice or cream of tartar till stiff. The lemon juice or cream of tartar will help stabilize the egg whites. Whip the egg yolks till they are creamy, add the sugar. Continue whipping till the mixture falls off the beater in ribbons Fold the mixture into the egg whites. For those not use to folding, use a rubber spatula and start at the bottom of the bowl and use a turning motion to mix it in. Add the sifted flour and lemon peel by sprinkling in small batches and gently folding in. Be careful to not over mix. Place into a 9 or 10 inch Spring form pan that has been buttered and floured on the middle shelf for 15 to 20 minutes or till a toothpick comes out clean Remove from the oven and let cool for 10 minutes before unmolding allow to cool completely before applying icing and fruit toppings.

EASY BISCUITS

Steps:

• Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter., Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-15 minutes. Serve warm.

BASIC BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• In a large mixing bowl sift together flour, baking powder and salt. Cut in shortening with fork or pastry blender until mixture resembles coarse crumbs.
• Pour milk into flour mixture while stirring with a fork. Mix in milk until dough is soft, moist and pulls away from the side of the bowl.
• Turn dough out onto a lightly floured surface and toss with flour until no longer sticky. Roll dough out into a 1/2 inch thick sheet and cut with a floured biscuit or cookie cutter. Press together unused dough and repeat rolling and cutting procedure.
• Place biscuits on ungreased baking sheets and bake in preheated oven until golden brown, about 10 minutes.

BASIC TART CRUST - TORTENBODEN

Steps:

• Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth.
• Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter.
• Sift together the flour, salt, and baking powder.
• Combine all mixtures.
• Beat the egg whites until fluffy, then fold them into the mixture.
• Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes.
• Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.

BISKUIT TORTENBODEN

Steps:

• Alle Zutaten verrühren. Bei 180-220 Grad Celsius 10-15 Minuten backen.

GERMAN STRAWBERRY TART / ERDBEER TORTENBODEN

Steps:

• Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
• Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
• Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
• Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.