biszkó

Biszkopt is a type of sponge cake. It is a foundational element in many European desserts, particularly in Polish cuisine. The characteristic lightness and airy texture of biszkopt are achieved through a specific preparation method that relies heavily on whipped eggs.

The basic ingredients for biszkopt are eggs, sugar, and flour. The process typically involves separating the eggs. The yolks are beaten with some of the sugar until pale and creamy. Separately, the egg whites are whipped with the remaining sugar to stiff peaks, creating a stable meringue. This airy meringue is then gently folded into the yolk mixture, followed by the flour, which is also incorporated carefully to avoid deflating the batter. The batter is then baked in a moderate oven until golden brown and springy to the touch.

Biszkopt is known for its delicate structure, which makes it ideal for soaking up liquids. This quality is exploited in desserts like trifles, charlottes, and layered cakes. It is often used as a base for fruit tortes, cream-filled cakes, and desserts that require a light, absorbent cake layer. Due to its neutral flavor, biszkopt readily accepts a variety of additions, such as extracts, zests, or cocoa powder, allowing for different flavor profiles. Its simplicity and versatility have cemented its place as a staple in baking.