Caramel biscuit with vegetable oil

Caramel biscuit is one of the most delicious biscuits. It turns out plastic, wet, well cut. It is enough to make a simple cream, and the biscuit cake is ready.

Ingredients

• Eggs - 3 pcs.
• Vegetable oil - 50 g
• Sugar - 125 g
• Water (boiling water) - 80 ml
• Flour - 100 g
• Starch - 20 g
• Baking powder - 5 g (1 teaspoon)
• Cardamom - 1 g (1/2 teaspoon)
• Vanilla essence - 1/2 teaspoon
• Lemon juice - 1 teaspoon
• Soda - 1 pinch
• Salt - 1 pinch

Directions

1. Heat a heavy bottomed saucepan on the stove. Pour 50 g of sugar into a saucepan and melt it (make dry caramel). At this time, boil hot water separately. While the sugar is melting, adjust the heat, shake the pan so that the sugar melts evenly and does not burn.
2. When the sugar melts well, you can mix it a little (preferably with a whisk).
3. When the sugar acquires a beautiful rich color, gradually pour in boiling water (carefully!), Stirring constantly, without stopping for a second, so that lumps do not form.
4. After foaming is over, heat the caramel for 0.5 minutes and turn off the heat. If clumps form, keep the caramel on the stove for a little longer so that they disperse. Strain the resulting caramel and weigh 80 g, if not enough, add hot water.
5. Turn on the oven to heat up to 170°C.
6. Mix flour with starch, baking powder, cardamom and soda.
7. Separate the yolks from the whites.
8. Beat egg whites with a pinch of salt until fluffy.
9. Add 50 g of sugar and lemon juice, beating constantly.
10. Whip egg whites until.
11. Beat the yolks with 25 g of sugar until light.
12. Add vanilla essence, vegetable oil and caramel. Stir.
13. In two batches, fold dry ingredients into yolk mixture. Mix well.
14. Add the whites in small portions and gently mix with a spatula or whisk.
15. Prepare the form (I have a detachable form with a diameter of 20 cm). Line the bottom of the mold with parchment paper, do not grease the sides of the mold.
16. Put the dough into the form. Gently tap it on the table so that the dough is evenly distributed.
17. Send the form with the dough immediately to the oven. Reduce oven temperature to 160°C.
18. Bake the caramel biscuit in a preheated oven at 160°C for 35-40 minutes. Do not open the oven for the first 30 minutes. The readiness of the biscuit can be checked with a wooden skewer.
19. Cool the finished biscuit in the form on a wire rack or turn the form upside down so that the bottom of the biscuit does not get wet.
20. Run a knife around the perimeter of the mold and remove the cake from the mold and place it on a wire rack to cool completely.
21. When the caramel biscuit has completely cooled, wrap it in cling film and refrigerate for 6-8 hours (can be stored in the refrigerator for 2-3 days).
22. It is convenient to cut the biscuit into cake layers with a thread.
23. Enjoy your meal!