Description
Very unusual and at the same time very simple, with a light mousse and a taste of spring freshness, moderately sweet with a delicate aroma of vanilla. This roll, changing the sponge cake, baked for the first time and still manages to surprise and conquer his taste!
Ingredients
-
Yolk egg
4 piece
-
Brown sugar
100 g
-
Cream cheese
40 g
-
Butter
30 g
-
Cream
20 g
-
Flour
60 g
-
Egg white
4 piece
-
Mint
-
Eggplant
400 g
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Brown sugar
100 g
-
Vanilla pod
-
Cream cheese
200 g
-
Lemon peel
0.25 tsp
-
Milk
400 ml
Cooking
The cream Products are necessary to prepare the cream.
Eggplant peel, cut into pieces and freed from the seeds.
In hot milk to dissolve the sugar and vanilla (if using a pod, then cook according to instructions) place the eggplant and cook for 7-8 minutes, cool.
Cold pressed eggplant and place in a blender and blend.
Add to mashed eggplant cream cheese and zest...
... and whip in the air mousse. Place the finished mousse in the refrigerator.
Biscuit: Products needed for the cake it is better to weigh and measure out in advance.
Melt butter and cool. Cream cheese rubbed with cream.
30х35 cm baking tray lay a baking paper. Apply a half-square paper-thin layer of butter and covered on its surface mint leaves face down, lightly pressing them so they stuck and does not move during the test distribution.
Mix the egg yolks with the sugar (35 g) and place on a steam bath, constantly whisk until fluffy foam, heated to a temperature of 45"C, not more. Remove from the heat.
To the yolk mass add cream cheese and stir.
Beat the whites with the sugar (65 g) until stable peaks...
... and three steps to connect with yolk-cheese mass.
Add in two stages to the flour and butter, stir with a spatula method of folding the bottom up and in a circle.
Spread the dough evenly on the baking sheet, not forgetting the mint leaves. Bake in preheated to 180"With the oven for 10-12 minutes, Guided by your oven! PS I don't like it when the biscuit for the roll is covered with a crust so cover the dough baking paper on top and gently pressed to the surface, and so baked.
With the finished cake carefully remove the paper from the top first.
And then the bottom.
And moving it on a clean sheet of paper, roll the roulade and cool.
Gently expands the cooled cake and smeared with cream, rolled into a roll (start rolling from the side where there is no mint leaves). I put the cream on the biscuit, gradually, not all at once, and wrap it with paper.
Place the finished roll in the fridge for 3-4 hours.
Cut the roulade slices, get your favorite and enjoy! And then be sure to ask to guess what it's cooked. It is desirable to make photos of individuals when you open them the ingredients, because they'll never guess!
Help yourself! P. S. P. S. Anticipating questions, share the feeling: the Taste of the cream - gentle, light, vanilla, refreshing, absolutely no eggplant!
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