Description
Great loaf, cooked very quickly, cake for the loaf always turns out and never breaks down when you minimize. It is very tender with a balanced taste, where the sweetness of the marshmallows perfectly balanced cranberry sauce d arbo. Indulge yourself with this delicate roll!
Ingredients
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Chicken egg
4 piece
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Sugar
200 g
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Flour
70 g
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Potato starch
30 g
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Leavening agent
0.5 tsp
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Water
160 ml
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Cognac
3 Tbsp
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Berry sauce
100 g
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Marshmallows
100 g
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Butter
30 g
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Cream
200 g
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Raspberry
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Red currants
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Mint
Cooking
Batter: beat with a mixer eggs with sugar. In a separate bowl mix 100 g flour, starch and baking powder dough. Add to egg mixture and whisk.
The tray (35*40) to lay a paper for baking. Pour the batter into the pan, flatten. Bake in a preheated oven at 200 deg. With 15 minutes, do not overdo. The finished cake along with the paper rolled into a roll. Let rest for 15 minutes, remove from paper. And again together with paper rolled into a roll.
Prepare the syrup for impregnation: I used a ready-made syrup Alkermes, if not, then in a pan pour 100 g of sugar, add 100 ml of water, put on fire, heat to dissolve the sugar, add the brandy, allow to cool to room temperature. The biscuit to expand, to impregnate with a syrup.
Cream: in a pan put the marshmallows, butter and 3 tbsp of hot water. Put on a small fire, melt, stirring constantly.
Add the cranberry syrup by d'arbo, stir, remove from heat, cool.
Cold cream vzbit. Mix with the cream.
Soaked sponge cake apply the cream, leave a little for decoration, wrap in foil, put into the refrigerator for 3 hours. The remaining cream is also put in the refrigerator.
Get on top put the remaining cream, garnish with red currants, raspberries and mint. Bon appetit!
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