Ginger biscuit with lemon balm

Ingredients for 1 servings:

• 6 eggs, medium, separated
• 180 g sugar, fine
• 150 g flour, 550
• 30 g corn flour
• 1 pack of pudding powder, for cooking, lemon or vanilla
• 1 tsp, crushed cream of tartar baking powder
• 50 leaves of lemon balm
• 5 g fresh ginger
• 1 tbsp lime juice
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 26 minutes; Total time approx. 46 minutes

Own creation – guaranteed success

Finely chop the lemon balm, finely grate the ginger, mix the flour, baking powder, cornflour and custard powder. In a large bowl, beat the egg whites with lime juice and a pinch of salt until stiff peaks form, gradually add the sugar and beat until peaks form. Stir in the egg yolks one at a time, carefully folding in the sifted flour mixture with a whisk. Spread evenly in a baking tin lined with baking paper. Bake at 175°C on the 2nd shelf from the bottom for 26 minutes -> test with a skewer. Cool in the tin for 30 minutes, turn out onto a wire rack and cool. Then cut in half. The sponge can also be baked the day before and wrapped well in cling film.