Today I share a recipe for a gentle roll with fresh strawberries.
Recently I was asked to order light and airy dessert.
Of course I agreed, since it was a constant client. Although I usually do not take my orders are, in fact cook up something really worthwhile for such a short time is difficult.
So we had to go to the trick and not to cook the cake and roll. Biscuit roll baked for a few minutes. It is not necessary to maintain, and you can immediately collect and send to the delivery.
As a filling I took a light and airy cream of cream and mascarpone cheese. And, of course, strawberries, because the customer desire - the law.
The recipe turned out really quick and easy to prepare. Who is thinking about how to introduce this position in the confectionery on a permanent basis. But first, I decided to share the recipe with you.
50 grams of milk
5 g of vanilla sugar
65 g butter
3 protein (egg C1)
5 yolk (egg C1)
140 g sugar
65 g flour
10 g of corn starch
5 g of baking powder
Melt butter in hot milk, and allowed to cool to room temperature.
Pour half the sugar to proteins and beat until stable peaks. The second part of the sugar with the vanilla, sugar is added to yolks and whip to lightening and the increase in volume (approximately 5 minutes).
One-third of the protein mass is added to yolks and stir paddle. I am adding sifted flour, corn starch and leavening agent and kneaded.
A pair of dough tablespoons added to the milk mixture and stir until uniform. At first it may seem that the mixture will not unite, but we need to continue to stir.
Then dairy mix to main post test, add the remaining proteins and gently stirred paddle.
Baking sheet lined with parchment baking dish and distribute the dough on a surface. Bake in a preheated 180 ° C oven for approximately 10-15 minutes, until golden brown.
Ready cake spread on a silicone mat and immediately take off parchment. I give biscuit to cool completely.
While cake cools, prepare the cream, and we will cut strawberries. 200 g fresh strawberries washed, I remove the tails and cut into small pieces.
Syrup for impregnation
50 g strawberry crushes a pulp, adding 10 g sugar and water and bring to boil.
210 g mascarpone cheese
140 g of cream 33%
35g caster sugar
All the ingredients for the cream must be cold, with the exception, of course, the icing sugar. All send in the bowl of the mixer and beat for 3-4 minutes on high speed until creamy.
When the cake is cool, proceed to assembly. First impregnated sponge strawberry syrup. Then most of the cream is evenly distributed over the entire surface. Expanding strawberry pieces.
Bends the edge of the silicone mat and twist the sponge in rolls. To loaf is better grasped, I wrap it in a silicone mat or plastic wrap and put them in the cold for 1-2 hours.
Before serving, cover with the remnants of the cream and decorate with fresh strawberries.
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