Name: Frozen Biscuit
Yield: 6 servings
Ingredients: 120 g egg whites; 90 g sugar; 50 g glucose; 80 g egg yolks (4); 60 g sugar; 260 g prepared meringue; 2 g gelatin; 10 ml water; 150 ml liquid cream 35% fat; 30 g invert sugar

Frozen Biscuit

A soft and fluffy frozen sponge cake made with meringue and egg whites, rounded off with a subtle sweetness of sugar that melts in the mouth.

cake

dessert

Ingredients

Servings:

Meringue

120 gegg whites
90 gsugar
50 gglucose

Biscuit

80 gegg yolks (4)
60 gsugar
260 gprepared meringue
2 ggelatin
10 mlwater
150 mlliquid cream 35% fat
30 ginvert sugar

Nutritional Information

Per serving

Calculated for 6 servings

Calories

402 kcal

Protein

6.9 g

Fat

18.3 g

Carbohydrates

54.3 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

Hydrate the gelatin in cold water for one hour; ensure it is completely submerged to achieve an optimal texture.
Place the almonds in the bowl of the electric grinder and grind them until you achieve a fine powder, but be cautious to avoid releasing the internal oil. This process should take between 3 and 4 minutes.
Whip the cream with an electric mixer until it forms firm and consistent peaks. Once whipped, store in the refrigerator until ready to serve.

Whisk the Egg Whites to Soft Peaks

Meanwhile, dissolve the gelatin in the hot water (approximately 60 °C). Allow it to cool until it reaches room temperature.
Whip the egg whites using electric beaters at medium speed until they begin to foam, approximately 2 minutes.
When the egg whites begin to foam, gradually add the sugar and glucose while continuing to whisk. Increase the speed to high and whisk until reaching a firm meringue stage, about 5 minutes.
Set aside in a wide covered bowl until needed for the recipe.

Beating the Egg Yolks

Separate the egg whites from the yolks. Note: whip the whites first to avoid cleaning and drying the beaters. Ensure there are no traces of yolk in the whites, or they won't whip properly.
Whisk the yolks with the sugar until the mixture becomes pale and increases in volume. Use electric beaters at medium speed for about 5 minutes.
Fold the whipped egg whites into the yolks using a spatula, gently stirring with enveloping motions to maintain the air. This will help achieve a fluffy texture.
Add the gelatin dissolved in water and tempered to the mixture, gently incorporating it to avoid the formation of lumps. Stir until well combined.
Remove the cream from the refrigerator, add the invert sugar, and stir slowly with a spatula until the sugar is completely dissolved and the mixture is uniform.
Add the cream to the bowl of egg yolks in several stages, stirring slowly with folding movements using a cat's tongue spatula. This will ensure a smooth and airy mixture.
Add the chopped almonds in several stages, stirring slowly with folding movements using a cat's tongue spatula to distribute the almonds evenly.
Fill the mold with the mixture and place it in the freezer for about 4 hours or until well set.