Preheat the oven to 315°F (160°C, 2-3 gas). Start by preparing the baking pan, which is essential for achieving an even and delicious crust. Grease a baking tray with a little oil, ensuring it is evenly coated to prevent sticking. Then, cut a circle from parchment paper for the bottom of the tray and carefully place it inside. For the edges of the tray, cut strips of parchment paper the width of the tray's walls and attach them to the edges, making sure they are well secured. This technique will make it easier to remove the crust after baking.
Now, let’s focus on preparing the batter. In a large bowl, beat the butter with the sugar until you achieve a fluffy and creamy mixture. It is important to use an electric mixer to incorporate the necessary air, which will give the crust a light texture. Add the eggs one at a time, mixing well after each addition until the mixture becomes homogeneous. Don’t worry if the mixture looks similar to cheese; it's a sign that the process is on the right track. If necessary, transfer the mixture to a larger bowl to have enough space to add the dry ingredients.
Sifting the flour twice is essential to remove any lumps and to add air to the dough. Mix the flour with the baking powder and baking soda to ensure even leavening. Then, gradually incorporate the flour mixture into the butter mixture, alternating with the milk. Add your preferred essence, if desired, to enhance the flavor of the crust. Mix everything until you achieve a dense composition that doesn’t flow easily. This is a sign that your crust will be soft and fluffy.
Pour the mixture into the prepared tray and level the surface with a spatula. Bake the crust according to the time indicated in the recipe, keeping in mind that the temperature and baking time may vary depending on the size of the tray. After baking, let the crust cool completely in the tray, then carefully remove it from the parchment paper. This crust can be stored in an airtight container in the fridge for up to 2 weeks or can be frozen to keep for up to 2 months. Once thawed, the crust will be extremely soft and fluffy, perfect for use in wedding cakes or other special occasions. It is an excellent choice due to its versatility and fine texture, which will surely impress everyone.
Now, let’s focus on preparing the batter. In a large bowl, beat the butter with the sugar until you achieve a fluffy and creamy mixture. It is important to use an electric mixer to incorporate the necessary air, which will give the crust a light texture. Add the eggs one at a time, mixing well after each addition until the mixture becomes homogeneous. Don’t worry if the mixture looks similar to cheese; it's a sign that the process is on the right track. If necessary, transfer the mixture to a larger bowl to have enough space to add the dry ingredients.
Sifting the flour twice is essential to remove any lumps and to add air to the dough. Mix the flour with the baking powder and baking soda to ensure even leavening. Then, gradually incorporate the flour mixture into the butter mixture, alternating with the milk. Add your preferred essence, if desired, to enhance the flavor of the crust. Mix everything until you achieve a dense composition that doesn’t flow easily. This is a sign that your crust will be soft and fluffy.
Pour the mixture into the prepared tray and level the surface with a spatula. Bake the crust according to the time indicated in the recipe, keeping in mind that the temperature and baking time may vary depending on the size of the tray. After baking, let the crust cool completely in the tray, then carefully remove it from the parchment paper. This crust can be stored in an airtight container in the fridge for up to 2 weeks or can be frozen to keep for up to 2 months. Once thawed, the crust will be extremely soft and fluffy, perfect for use in wedding cakes or other special occasions. It is an excellent choice due to its versatility and fine texture, which will surely impress everyone.
Ingredients
400 g butter, 400 g sugar, 8 eggs, 395 g flour, 1/2 baking soda, 1 teaspoon baking powder, 2 tablespoons milk (I only used one of milk and one of vanilla essence). Baking time: 1 hour and 40 minutes at a temperature of 315 F or 160 C or 2-3 for gas.