Description
Offer to cook a simple sponge cake roll with chocolate cream for a festive family tea.
Ingredients
-
Chicken egg
6 piece
-
Sugar
150 g
-
Corn starch
60 g
-
Flour
60 g
-
Butter
300 g
-
Condensed milk
400 g
-
Nuts
0.5 cup
-
Topping pastry
-
White chocolate
Cooking
Ingredients for the shortbread.
The ingredients of the cream.
In a bowl, mix the flour (60 gr.) and starch (60 g.).
Separate the yolks from the whites. Proteins vzbit in a solid foam.
Gradually add brown sugar universal TM "Mistral", continuing to whisk until stiff peaks.
RUB the yolks until white and increased in 2-3 times.
In the bowl with the whipped proteins add to the yolk mass.
Gradually, portions add the mixture of flour and starch. Biscuit dough, gently knead upwards.
Baking sheet covered with parchment paper. Spread biscuit dough, flatten. Send in heated to 180 C oven. Bake for 10-12 minutes until light cream color. In this case, each should be guided by your oven, all of them are different. Perhaps the time may need a little more or less.
Sponge cake sheet is ready. Biscuit remove from the parchment.
While the cake is warm, roll it up.
Brazil nuts slightly to fry on a slow fire, crushed with a knife in the crumb.
To butter add 3 tablespoons (no slides) of cocoa powder. The butter, cocoa powder mix well until smooth, add condensed milk. Whipping cream.
A portion of the cream left to use on the upper part of the biscuit roll, to the second part add the walnut crumbs. Cream mix again until smooth.
Sponge roll to deploy in the sheet, put the chocolate cream, then re-wrap into a tight roll.
The roll to align the edge. Roll to grease chocolate cream, while the side to sprinkle walnut crumbs, decorate to taste. For decoration have been used: sprinkles in the form of snowflakes and sprinkles in the form of gold pearls. A pleasant tea in the holidays!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.