Sand mass

This article covers the sand mass as the base of the sand cake. For other meanings, see Sand Mass (disambiguation) .

As pound cake , equivalent Sandteig , a high-fat is mass (colloquially "heavy" dough) of beaten egg , sugar , a little flour or starch powder and butter or margarine called. Mass of sand is used for producing sand cakes and Madeleine used.

After the discrimination of the kneaded dough and stirred or whipped masses the terms Sandteig and sponge fachsprachlich incorrect.

The property of the sand mass is its fine pores and dryness. This sandy consistency is created by adding starch powder instead of flour. During preparation, butter and egg yolk get between the grains of starch and sugar. The water content of the dough is low, which means that the starch does not gelatinize completely. This results in the typical sandy consistency.