Cakes "Vecriga - Old Riga" are classics of the Latvian confectionery. Choux pastry and delicious tender curd cream. The main thing is to knead the custard dough correctly, because it requires perseverance and concentration, but nothing is impossible and it is very tasty.
In this video, I show a rather unusual recipe for choux pastry roll with curd cream 👇 click
Roll with curd cream
For the roll I need delicious curd cream, and for the cream you need fruit caramel, so I'll start with it.
fruit caramel
✔️ Pour sugar into a saucepan. Swing the pan over the heat so that the sugar melts evenly and does not burn.
✔️ Gently stir the sugar if most of it has melted.
✔️ Add 40 g of butter to the melted sugar of a rich caramel color on a minimum heat.
✔️ When the oil has intervened, add 100 g of fruit puree in parts. I use a store-bought puree that has 10% sugar. If you take homemade, then take 10 g more sugar, and 10 g less puree.
✔️ Bring the resulting homogeneous mass to a boil and boil for a couple of minutes, then turn off the heat and let the caramel cool.
If you need to speed up the cooling process, place the caramel in cold water.
✔️ I mix cottage cheese with caramel and grind everything together with a blender into a homogeneous smooth mass.
✔️ Cover the resulting mass and refrigerate.
Choux pastry
✔️ Pour half the milk and half the water into the saucepan and put the dishes on the stove.
✔️ Add 80 g of butter to the liquid. I cut it into cubes so that by the time it boils it has already melted.
✔️ Add a quarter teaspoon of salt and a teaspoon of sugar here and turn on a small heat.
✔️ When the liquid boils, turn off the heat and add all the flour at once, stirring the mass until smooth so that there are no lumps left.
✔️ After that, turn on a small heat and dry the dough for 1-2 minutes.
The stage of readiness can be determined by the crust that forms at the bottom of the stewpan. It means that enough is enough and that the heating can be turned off.
Next, the dough must be allowed to cool to about 60 ° C degrees. This is the temperature when you can touch it.
✔️ Mix 4 beaten eggs into the cooled dough. Eggs should be introduced gradually, in about 5-6 doses. First, I remove the chalaza from them.
✔️ In the process of kneading, achieve a beautiful smooth shiny state.
The dough can be used immediately, or you can put it in the refrigerator for several hours.
✔️ Put the finished dough on parchment paper and spread it evenly. The approximate size of the rolled dough should be 32x32 cm. For convenience, you can draw a square on the back of the parchment and distribute it over it.
✔️ Move the parchment to a baking sheet and send it to the oven for about 20 minutes at 220°C (up-down mode). My cake was baked for 17 minutes, after 10 I lowered the temperature to 180 ° C.
✔️ Make sure that the cake does not dry out, because it will have to be rolled up.
✔️ Remove the cake from the oven, let it cool slightly, turn over and remove the parchment. Place on a wire rack until completely cool. If the cake does not move well from the parchment, then you took it out too early.
curd cream
✔️ While the dough is baking, remove the cottage cheese with caramel from the refrigerator, stir and add 200 g of well-chilled cream and 30 g of powdered sugar to it. I do not add it, because I like this roll in a more savory form.
✔️ Gently stir all the products and beat the resulting mass.
✔️ Cover the finished cream and put it in the refrigerator.
Roll Assembly
- When the cake has cooled, you can trim it by cutting off the edges.
- Take the cream out of the fridge and put it on the cake. More cream goes to the edge from which you start rolling the roll, and towards the opposite edge, the layer should become thinner.
- Carefully roll up the roll and place it seam side down.
- After that, carefully wrap it and put it in the refrigerator for 1-2 hours to stabilize.
It remains to cut the finished roll beautifully and cover with chocolate. Top can be sprinkled with powdered sugar.
INGREDIENTS:
Be sure to cook such a roll, and I wish you a pleasant appetite, and God bless you!