Biscuit caramel roll "rainbow gem"

Description

I have to say that the emphasis in this product is made on the decoration. A similar decoration, of course, holiday baking. This roll do often with various fillings: with jam, with jam, with custard, curd, smeshannymi creams. Love this recipe for sponge cake, it is suitable for cakes. Biscuit always airy, soft, lush, never settles and never did not fail me

Ingredients

Sugar

10 Tbsp
Flour

10 Tbsp
Starch

1 Tbsp
Water

8 Tbsp
Leavening agent

1.5 tsp
Chicken egg

3 piece
Condensed milk

0.75 can
Powdered sugar

100 g
Condensed milk

100 g
Dry milk

100 g
Butter

100 g
Condensed milk

50 g
Honey

1 tsp
Vodka

2 tsp

Cooking

Separate the yolks from the whites. Whip the egg yolks with 7 tablespoons of the sugar until fluffy mass. A spoon add the water, whisking continuously.

Beat the whites with a pinch of salt and 3 tbsp sugar until stiff peak.

Connect the whites with the beaten yolks.

Mix gently (downward spatulas) until smooth.

Flour mixed with starch and baking powder, sift and add to egg mixture. Stir spatula very carefully from top to bottom.

Baking tray lay baking paper, grease with butter. Spread biscuit dough, flatten spatulas.

Bake in pre-heated oven at 180 degrees for about 10 minutes, until lightly Golden. Readiness check by clicking on a biscuit finger, if it springs, not falls, then the sponge is ready.

Ready cake carefully separated from the paper, helping himself spatulas or kitchen spatula.

Sponge cake rolled into a roll together with paper on which it was baked.

Wrap roll in a damp towel to dried up. Allow to cool completely. I like this, it has lain about an hour.

Roll to deploy, and drizzle with any syrup. I have rosehip syrup diluted with water 1:1. Apply any toppings. In this case boiled condensed milk.

Form into a roll. Wrap tightly in the same paper. Allow to soak for about 30 minutes to roll got soaked and took form.

Prepare the butter cream under the fondant: beat butter with condensed milk until fluffy and creamy consistency. Grease the roll with cream from all sides.

Prepare the sugar paste. Powdered milk, condensed milk, sugar powder mix in the ratio 1:1:1. If the mass is still sticky, add more powder.

Mastic roll out with a rolling pin, sprinkle a work surface with icing sugar. Cover the roulade with fondant, smooth, trim the edges.

The remaining paste is divided into several parts. In each part, add a different dye. Using plungers to cut out blanks for colors

With a scalpel leaves.

Roses do, cut out 4-5 circles with a diameter of 2 cm. Put the circles on top of each other overlapping, roll roll, cut it in half. There were 2 Bud. Hands to spread her petals. Small parts glue and water with a brush.

For each flower on the reverse side apply a little cream to stay on the roll. Decorate the roll to your liking. Now mastic decorations needed to liven up, to make them Shine and naturalness. To do this, prepare a mixture of honey and vodka (alcohol). This solution to cover each flower.

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