Hello everyone! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!
Today I want to suggest you to cook a very delicate and fragrant roll "Honey Velvet".
The roll is really velvety - made from airy, honey, biscuit dough and saturated with delicious sour cream.
You can watch a step-by-step video recipe in my video below.
The roll is prepared quickly and quite simply.
Let's cook
- pour 3 eggs into the bowl
- add a pinch of salt
- 100 grams or 5 tbsp. tablespoons without top sugar
Beat everything well with a mixer, the egg mass should lighten and increase in size by about 2 - 2.5 times.
- pour in 60 grams or 6 tbsp. tablespoons of odorless vegetable oil. Stir until smooth
- pour in 30 grams or 2 full tbsp. tablespoons of milk at room temperature, also mix until smooth
- add 70 grams or 3 tbsp. spoons of liquid honey. If your honey is thick, then it is better to slightly warm it up so that it becomes liquid
Stir until smooth.
- sifting, add 200 grams or 10 tbsp. no topped spoons of wheat flour
- 8 grams or 1 tsp. a spoonful of soda
Stir at low speed of the mixer, not for long, until smooth.
I bake a honey sponge cake on a 39 x 32 cm baking sheet. The baking sheet is covered with a Teflon mat, you can cover it with parchment paper.
If you are not sure about the quality of your parchment paper, then lightly grease it with vegetable oil.
- pour the dough onto a baking sheet and evenly level
- we remove to bake in an oven preheated to 180 degrees for 12 - 15 minutes until a beautiful golden color. My biscuit was baked for 12 minutes
- We check the readiness of the biscuit with a wooden stick. Pierce, if the stick comes out dry, then the biscuit is ready. It is not necessary to overdry the biscuit
- cover the biscuit with a Teflon rug or parchment paper and turn over. Takes off the Teflon mat on which the biscuit was baked
- once again cover the biscuit with parchment paper and turn it over. Carefully remove the Teflon mat. I do this right away so that the top crust does not come off the biscuit.
We leave the biscuit to cool to room temperature, the biscuit cools down very quickly.
Let's prepare the cream
For the cream, I use 600 grams of weighed sour cream, sour cream can be replaced with weighed thick natural yogurt. Weighted sour cream is so dense that a spoon can stand in it.
If there is no time or desire to weigh sour cream, then you can use a thickener for sour cream or cream.
- to 600 grams of weighed sour cream
- add 90 grams or 4.5 tbsp. no topped spoons of powdered sugar
- 20 grams or 4 tsp vanilla sugar
Powdered sugar and vanilla sugar can be added to taste.
Stir at low speed of the mixer until smooth, powdered sugar and vanilla sugar should completely dissolve. We remove the cream while in the refrigerator.
- cut off the edges of the cooled biscuit with a width of about 2.5 cm
- To make the roll easier to twist, I make 3 cuts about 1.5 cm wide from one edge.
- on the reverse side, cut the edge of the biscuit diagonally
- chop the cut pieces in a blender into crumbs
- we shift about 2/3 of the cream onto the biscuit and distribute it evenly over the entire surface, not reaching the bottom edge of about 3 centimeters
- we roll up the roll, it is not necessary to twist it strongly, so as not to squeeze out the cream
- if, when folding, an extra cream forms at the end, then it can be removed with a spoon and filled with this cream on the side of the void
- with the remaining 1/3 of the cream, coat the roll on top and on the side
- sprinkle the roll with chopped biscuit crumbs
- wrap the roll in parchment paper and put it in the refrigerator for at least 2-3 hours, or better for 5-6 hours so that the cream stabilizes and the roll is well saturated
The roll turns out to be beautiful, bright, large and, most importantly, very tasty.
A wonderful honey roll both for home tea drinking and for meeting guests!
The ingredients are calculated for a roll 32 cm long, 7 cm high, 12 cm wide, and weighs 1200 grams.
In 1 tablespoon without top - 20 grams of flour, with top - 30 grams of flour.
In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams of sugar.
Honey biscuit
- 3 eggs
- a pinch of salt
- 100 grams (5 tbsp. tablespoons without top) sugar
- 70 grams (3 tbsp. spoons) liquid honey
- 60 grams (6 tbsp. spoons) vegetable oil
- 30 grams (2 full tbsp. spoons) milk
- 8 grams (1 tsp. spoon) soda
- 200 grams (10 tbsp. spoons without top) wheat flour
Sour cream
- 600 grams of weighed sour cream
- 90 grams (4.5 tbsp. spoon without top) powdered sugar
- 20 grams (4 tsp. spoons) vanilla sugar