Description
The loaf is baked once stuffed, this saves time, which is never enough during the holidays, and during the week when you need to cook a delicious dessert!
Ingredients
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Chicken egg
4 piece
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Flour
60 g
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Sugar
60 g
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Olive oil
25 g
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Leavening agent
0.5 tsp
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Lemon peel
0.5 tsp
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Peach
400 g
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Starch
1 Tbsp
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Cream
150 g
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Powdered sugar
2 Tbsp
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Vanilla
0.5 g
Cooking
Peaches dry and cut into thin slices.
Build them on a baking tray covered with baking paper, which is to lubricate the very thin layer of vegetable oil without smell. I used a special Mat for baking and nothing smeared.
All products are weighed and measured in advance. They should be at room temperature.
Beat the eggs until the volume increases three times.
Still whisking to enter the sugar and continue to beat until it is completely dissolved. A thin stream pour in the oil and beat with a mixer on 1st speed.
Sift flour with baking powder. Add to egg mixture. Immediately add the zest. Once again, what if the eggs well beaten, then the flour very well kept on the surface.
Stir the batter with a spatula. The finished dough comes off the blade with tape.
Pour the batter the stuffing so that it came out to 2 cm beyond its edges. Bake in preheated to 180"With the oven for 15 minutes. Be guided by your oven.
The finished cake easily separates from the paper.
Flip cake on towel stuffed up and use it to twist the roll. Cool.
You can just sprinkle the finished loaf with powder sugar or cocoa, but if you prepare a festive dessert, it's worth it garnish with whipped cream.
Whip the cream with the icing sugar and vanilla until stable peaks. Place in cooking bag or syringe with nozzle asterisk and to transplant the cream over the entire surface of the loaf. You can add to whipped cream 50 g of melted dark chocolate, then get the cream "Eskimo". Roll is sure to cool at least 1 hour!
Help yourself!!!
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