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Biskuittorte
Zubereitungszeit: 60–70 Minuten
Zutaten für ca. 16 Portionen
Tortenboden Grundrezept:
4 Eiweiß
4 EL heißes Wasser
175 g Zucker
4 Eigelb
200 g Mehl
2 TL Backpulver
Tortenboden fein:
6 Eiweiß
180 g Zucker
1 Päckchen Vanillinzucker
6 Eigelb
90 g Mehl
90 g Stärkemehl
Zubereitung Teig
1. Eiweiß mit Wasser sehr steif schla-
gen. Dabei zuletzt den Zucker langsam
einrieseln lassen. Verquirltes Eigelb da-
runter ziehen.
2. Das mit Backpulver vermischte Mehl
(oder Stärkemehl ohne Backpulver) da
-
rüber sieben und locker unterheben.
3. Den Boden einer Springform
(C 26 cm) leicht fetten und mit Backpa
-
pier auslegen. Den Teig in die Form ge
-
ben, glatt streichen und goldgelb ba
-
cken.
4. Nach dem Backen den Teigrand mit
einem Messer anlösen. Form stürzen,
Backpapier entfernen. Boden waage
-
recht 1 oder 2 mal durchschneiden. Mit
vorbereiteter Füllung füllen.
Einstellungen
Automatikprogramme \ Backwaren \
Biskuittorte \ 4 Eier oder 5–6 Eier
Backzeit (4 Eier): ca. 29 Minuten
Backzeit (5–6 Eier): ca. 45 Minuten
Heißluft plus
Temperatur: 160–180 °C
Ebene: 1 von unten
Backzeit:
30–35 Minuten (Grundrezept)
40–50 Minuten (Tortenboden fein)
Tipp: Für einen Tortenboden, der mit
vorbereitetem Obst belegt werden soll,
halbieren Sie die oben angegebenen
Mengen des Grundrezeptes. Bei glei-
cher Temperatureinstellung verkürzt
sich die Backzeit um etwa 5 Minuten.
Zur Herstellung eines Schokoladen-Bis-
kuitbodens fügen Sie bitte dem Mehl-
gemisch 1–2 TL Kakao zu.
Rezepte: Backen
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