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PBefore starting this Russe Biscuit recipe, make sure you have organised all the necessary ingredients.
Combine the tant pour tant, milk and flour together with a wooden spatula.
The preparation should have a soft consistency.
Beat the egg whites with a pinch of salt, until stiff peaks form.
When stiff, add the castor sugar...
... and continue whipping for 10 minutes.
Add 1/4 of the egg whites the soft preparation to make it more liquid and homogeneous.
Pour the liquid preparation over the rest of the beaten egg whites...
... and combine gently, using a rubber spatula.
Pour the preparation on a baking sheet (40 x 30cm) lined with greaseproof paper.
Spread the preparation with a cranked spatula.
Sprinkle the whole surface with icing sugar.
Preheat the oven to 180°C (gas 4) and bake for 10 minutes.
The biscuit should rise a little and remain soft. Make sure you do not overcook the biscuit. When cooked, remove from the oven and let cool.