Not every housewife decides to cook a Bizet at home. Many do not succeed even with the fifth attempt. The thing is that creating this most delicate delicacy, you have to follow the recipe exactly. The slightest mistake can lead to the fact that instead of an airy cake, you get a sticky shapeless mass. But knowing how to cook a Bizet correctly and following all the instructions, you can please your loved ones with a delicious dessert.
The ingredients in the Bizet recipe are very simple: protein and sugar. They need to be taken in a ratio of 50 g sugar per 1 protein.
Whipping
A few hours before making a Bizet, put the eggs in the refrigerator, as chilled proteins beat better.
Carefully separate the squirrels, do not allow even a small amount of yolk.
Then the proteins should be thoroughly beaten. This is best done with a mixer. In the blender, the proteins will heat up, and therefore will not beat well. You can whip the whites manually using a whisk, but this can take a lot of time.
There should not be even a small amount of water or oil in the whipping container.
If the whites are whipped too slowly, place the whisk container in a bowl of ice or cold water.
For a thicker foam, the Bizet recipe allows the addition of a small amount of salt or citric acid.
After the proteins have beaten enough, start adding a little sugar. Pour it in small portions, gently mix with a spatula (not in circular motions, but from the bottom up) and continue to whisk.
A well-whipped mass should be thick. You can check its readiness as follows: raise the whisk above the container, if the protein flows down, then you need to continue to beat.
Baking.
After the whites are beaten, you can bake a bisse. To do this, prepare a baking sheet. It should be covered with special baking paper or lightly greased with oil. On the prepared baking sheet, the mass can be laid out with a spoon, in small portions. You can also use a pastry bag or syringe. Using curly nozzles, you get beautifully shaped cakes.
Carefully place the baking tray with the Bizet in an oven preheated to 100 degrees. This temperature must be maintained during all baking. Bizet should be baked from 1 to 2.5 hours, depending on the size of the cake. This is the recipe for a Bizet, it requires not only a large investment of time, but also careful temperature control. If it is too high, the Bizet will turn brown and have an unpleasant aftertaste. And if too low, the cakes will bake poorly and be sticky.
During baking, the oven cannot be opened, this will lead to a sharp temperature fluctuation, as a result of which the cake, which should increase 5-6 times, will fall off.
After the Bizet is ready, do not remove it from the oven immediately, let it cool. You can even leave it in the oven for the night.
Carefully remove the finished cooled bisse from the sheet, and transfer to a plate.
If you don’t want to spend a few hours baking, try making a cake in the microwave. Leave the recipe for a Bizet unchanged, put the finished protein mass in paper muffins, and bake in the microwave at maximum power for two minutes. Then let the cakes cool, and remove them from the microwave.
Decoration.
You can decorate the finished Bizet with chocolate chips, syrup or coconut. To colorize the cake, add a little food coloring to the mass before baking. You can use natural dyes, for example, beetroot juice.
Bizet with nuts.
If before baking you put a small nut (for example, hazelnuts or peanuts) in each cake, you will get a very tasty treat.
If the Bizet turned out to be a little dry, you can make a cake out of it. To do this, lay out the Bizet in layers, smearing them with boiled condensed milk or custard. Garnish the cake with chocolate, whipped cream or fruit slices.
As you can see, the Bizet recipe is very simple, but with a little imagination, you can turn an ordinary cake into a gourmet dessert.