Sponge roulade with raspberries

Sponge roulade with raspberries

Roll was very tasty and unusual. No special skills are not needed. This option biscuit dough, I’m sure everyone will have no problems.

Cooking time: 50-55 minutes.

Difficulty: Minimal.

To make the sponge roulade with raspberry filling, we need:

1) 4 raw chicken eggs

2) 350 g of sugar

3) 130 g flour

4) 2 tablespoons milk

5) 2 tablespoons of cocoa

6) 250 g of butter

7) 300 g of fresh raspberries

8) 150 g raspberry jam

9) seeds in chocolate to decorate

Chicken eggs mixed with sugar (270 g) with a hand mixer or a halo in a small saucepan.

Put the pot in a water bath and stirred vigorously egg mass to increase it to 2-3.

It is important not to overheat the dough, it should brighten and grow at the small fire.

At this time the oven is already warmed up.

Remove the pan from the heat and continue whisking mass to room temperature.

When it has cooled down, we begin to introduce the flour, adding it one tablespoon.

Gently pour the batter in the pan, the laid parchment.

Bake cake for about fifteen minutes, until the top lightly browned.

At this time, loans cream.

200 g of butter at room temperature to stir the remaining sugar. Then add to it and washed the dried raspberry cream and mix to desired consistency.

Ready to curl cake roll with the parchment and leave to cool slightly.

Then, we expand it, remove the paper and grease with a liquid raspberry jam. This will be our impregnation.

Then spread on the dough soaked in cream and turn roll.

Melt the remaining butter with the milk. Add 3 tablespoons of sugar and cocoa, stir and bring to a boil.

Pour glaze the finished roll and sprinkle with chocolate sunflower seeds.

Remove the roll in the refrigerator for 9-10 hours.

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