Basic crust on a baking sheet
Votes: 9
Time: 40 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 260, total fat 11 G., saturated fats 6 G., proteins 5 G., carbohydrates 35 G., fiber 1 G., cholesterol 99 mg, sodium 167 mg, sugar 20 G.
Calories 260, total fat 11 G., saturated fats 6 G., proteins 5 G., carbohydrates 35 G., fiber 1 G., cholesterol 99 mg, sodium 167 mg, sugar 20 G.
Check out this versatile crust dough, which can be used for any dessert, from cakes and sponge rolls to berry trifles. The recipe is incredibly simple, and the crust turns out porous, soft, and pliable. Simply bake it on a baking sheet and top it with your favorite sweet topping for a quick teatime treat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large eggs, chilled
- 1 cup of sugar
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 110 g (0.5 cup) unsalted butter, melted (let cool to room temperature)
- 1 tbsp pure vanilla extract
- 1.5 cups premium flour, sifted
- Cooking spray to spray the baking sheet
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Cooking the dish according to the recipe:
- Position a rack in the middle of the oven and preheat the oven to 375°F (190°C). Lightly spray a 18 x 13-inch baking pan with cooking spray. Line the bottom with parchment paper. Set aside.
- Using a mixer fitted with a whisk attachment, beat the eggs, sugar, baking powder, and salt on high speed until the mixture is pale and very thick (leaving a whisk mark), about 10 minutes. Reduce the mixer speed to medium, add the butter and vanilla extract until fully incorporated, about 10 seconds. Reduce the mixer speed to low and add the sifted flour all at once.
- Knead the dough for about 5 seconds. Gently fold the dough 1-2 times with a silicone spatula, then transfer it to the prepared baking sheet. Spread the dough evenly with a spatula, gently smoothing the surface with the spatula to keep it airy.
- Bake, rotating the pan halfway through, until golden brown on top, 15-18 minutes. Let cool on the pan for 10 minutes, then turn the cake out onto a wire rack and let cool completely.
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