Soletilla biscuits, of a lifetime

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The sponge cakes They are very versatile, hence their success. They are delicious with a coffee or chocolate; they tend to dull the liquid, resulting very tender. They can be taken alone or with some fruit jam, marrying two units.

They are also used in confectionery coo base of many desserts, the most popular being tiramisu. Making them is easy, although one should not be confused so that the cakes do not brown too much and maintain a whiter color than some of mine. My mistake and only mine in one of the batches. You can make them as is or add icing sugar before baking to achieve a crunchier crust.

Ingredients

For 24 units

3 eggs at room temperature
70 g. of sugar
90 g. Of flour
Pinch of salt

Crafting

We separate the whites from the yolks. We ride to the point of snow the whites in a bowl with a pinch of salt. When they rise, add 2/3 of the sugar little by little, beating until firm peaks are achieved. We can check it by turning the bowl upside down; if the whites do not move we will have achieved the desired point.

The other container beat the yolks with the rest of the sugar. Once the sugar is incorporated, add the whites to the bowl little by little, mixing with enveloping movements, from the bottom up.

Then we incorporate the sifted flour and mix without beating until integrated.

We preheat the oven at 180º.

We prepare a baking tray by lining it with parchment paper and place the dough in a pastry bag wide nozzle, 2 cm.

We form on the tray strips about 7-8 cm with a separation between one and the other of 3 cm.

We put in the oven in a medium height and bake for approximately 12-15 minutes. The surface should still be soft when touched.

We take out and cool on a rack.