Biscuit classic recipe for 5 eggs

Well-cooled fresh eggs are carefully divided into whites and yolks (note that the eggs are fresh, from the refrigerator, and the dishes are perfectly dry).

Pour half of the sugar to the yolks, add vanilla sugar, rub white with a whisk.

Whisk the proteins and the rest of the sugar with a mixer - first at the lowest speed, gradually increasing it. You need to beat for 10 minutes (depending on the power of the mixer), until strong peaks form.

Sift flour into the beaten yolks (it is mandatory to sift!) and add some of the proteins. Very carefully, with movements from the bottom up, mix the components, then add the remaining proteins. It should be stirred slowly, so as not to "plant" proteins - this is important!

We line the split form with parchment (both the bottom and the sides), without greasing with any oil, and pour out the dough. The surface is leveled with a spatula, then we send it to bake in an oven already preheated to 180 degrees. The average baking time is 30 minutes.

Remove the finished biscuit from the mold, use a sharp knife to pry the parchment and separate it.

Now the biscuit should lie under a towel for about 12 hours, after which it is ready for further culinary actions.