Biscuitteig. Génoise

5 oeufs

170g sucre

160g farine

50g de fécule

2 cuillères à café de levure chimique


Mélanger le sucre et les oeufs

Dans un bol, mélanger la farine, la fécule et la levure puis rajouter au précédent mélange.

La pâte doit être lisse et homogène.

Verser sur une plaque beurrée ou sur du papier sulfurisé et mettre à four chaud (180 degrés) pendant 25 minutes.

Après cuisson, retirer du four. Retourner la pâte sur une autre feuille sulfurisée et détacher de la feuille de cuisson. Découper les fonds de gâteau. Laisser refroidir avant utilisation.

5 Eier

170g Zucker

160g Mehl

50g Speisestärke

2 Tl Baking Puder


Eier und Zucker vermischen.

Mehl, Baking Puder und Stärke mischen und kurz auf niedrigsten Stufe unterrühren.

Den Backofen vorheizen 180 grad.

Den Teig auf das vorbereitete Blech glatt streichen.

25 Minuten baken.

Den Tortenboden aus der Form lösen, auf einen mit Backpapier belegten Kuchenrost stützen und erkalten lassen. Dann, das Backpapier vom Tortenboden vorsichtig abziehen.

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