Description
Now we began the season of sea buckthorn. Bright, fragrant, slightly sour, but also useful. I want to buy you chocolate roulade with fragrant, sweet cream. Prepared simply and quickly.
Ingredients
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Chicken egg
3 piece
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Sugar
100 g
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Flour
3 Tbsp
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Cocoa powder
1 Tbsp
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Water
2 Tbsp
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Cream cheese
100 g
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Butter
100 g
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White chocolate
50 g
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Sea buckthorn
200 g
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Soy sauce
1 tsp
Cooking
1. Proteins separated from the yolks and beat in a solid foam.
2. Beat the yolks with sugar. Cocoa pour hot water, stir. To enter CACO in the yolk mass.
3. Then enter the sifted flour, stir with a spatula.
4. Then carefully enter proteins, stirring with a spatula. Form, I have 35*15cm cover with parchment paper, pour the batter. Preheat the oven to 180C. Bake cake about 20 minutes to dry kindling.
5. Then the form is removed, the sponge cake to pass on a towel, remove the parchment and roll up the cake roll, then deploy and set aside.
6. Sea buckthorn wash, cover with sugar, add soy sauce and bring to a boil. Then RUB through a sieve. Chocolate melt in a water bath.
7. Mix in a bowl the cream cheese, soft butter, mashed sea-buckthorn berries and chocolate. You have to take in the refrigerator to cream froze a little.
8. In the middle of the cake spread the cream.
9. Connect tightly the edges. Wrap the roll in plastic wrap. Put into the refrigerator for a few hours.
10. Then to get the loaf out of the fridge, cut into small pieces and serve. You can use the piece of chocolate and sea buckthorn puree quickly to decorate the plate.
Bon appetit!
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