Description
Spring, refreshing sponge cake roll with berries and cream cheese butter cream. The recipe for this dish was posted on the website in 2008 by user Mouse-Katyusha called "Exquisite sponge cake with cream-cottage cheese cream", and is illustrated with me in the framework of "Coloring".
Ingredients
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Strawberry
350 g
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Rhubarb
150 g
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Sugar
3 Tbsp
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Biscuit
1 piece
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Starch
40 g
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Cream
200 g
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Ricotta
200 g
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Almonds
Cooking
First of all I made a sponge cake. Everyone has their own recipe, I made in these proportions: 20 g flour 20 g cocoa powder, unsweetened, 75 grams sugar, 3 eggs and 1 tea spoon of baking powder. Eggs whipped with sugar. Flour, cocoa and baking powder sifted together and added to the egg mass. The mass is poured on a baking tray, covered with baking paper and greased with butter. Put in preheated oven for 15 minutes at temp. 160°C. Then, the finished cake turned out on a towel, greased it a little strawberry liqueur and leave to cool.
Meanwhile, peel with a sharp knife rhubarb, cut it into pieces and cover with sugar. Leave to stand for 10 minutes.
The strawberries, well washed and cut into quarters. Several berries postpone for decoration.
Rhubarb shift into a saucepan and put to boil over low fire for approximately 5 minutes.
In a Cup dissolve the starch with water (about 1/2 Cup). Then gradually pour into the saucepan with the rhubarb.
Bring to boil and add the strawberries. Remove from heat and set aside.
Cake, carefully cut off the edges and then cut into very (!!) 4 or 6 equal pieces (I cut into 4 pieces, the cake will turn out small in diameter). One strip to the other leave whole cut in half.
Strips connect together and spread them stuffing, leaving a little for later. Flatten the filling with a wooden spatula.
The whole strip is filled with gently rolling roll (I he began to explode!... but I have never cooked rolls) and place on a platter for the finished cake. The rest of the strips with filling to "stick - screw", following the movement of our loaf. From the top, in the empty space previously set aside to spread the filling.
Then, I, with the help of kitchen thread, tied the roll and put in the fridge. Here I suggest to leave it for 1-2 hours in the refrigerator.
Meanwhile, whip the cream with a teaspoon of powdered sugar or a cream top coat. Add ricotta (ricotta I make, freezing and then defrosting yogurt).
Put a little cooking "with a spatula" creamy cottage cheese and pressing down slightly, coat the top of the cake. Thus the cream will fill the empty space in the loaf, so you need a little push to the shoulder with cream.
To cut the thread. Lubricate the whole cake, the edges including the remaining cream.
The edges of the cake sprinkle almond leaves. Decorate as desired: strawberries and mint leaves. Put in the refrigerator overnight.
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