Description
Chocolate rolls with cheese cream, and even mini-cheesecakes! Two delicious dessert for a wonderful cook with her food preferences!
Ingredients
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Chicken egg
1 piece
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Butter
50 g
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Sour cream
1 Tbsp
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Brown sugar
3 Tbsp
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Cocoa powder
2 Tbsp
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Oat flour
250 g
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Vanilla sugar
0.25 tsp
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Cinnamon
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Ginger
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Cardamom
-
Nutmeg
-
Chicken egg
2 piece
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Orange zest
1 piece
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Ricotta
250 g
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Brown sugar
4 Tbsp
Cooking
Here are the products we need for tubes.
Egg lightly whisk with sugar, add sour cream, stir until smooth. Add the softened butter.
Then cocoa, vanilla, cinnamon, ginger, cardamom, nutmeg, stir.
Gradually enter the sifted flour, knead elastic dough flavored. Roll into a ball and refrigerate for 30 minutes.
Prepare the cream.
Proteins separated from the yolks. Whisk whites with a pinch of salt until stable peaks.
Add ricotta, orange zest, gently mix and refrigerate.
Whisk the egg yolks slightly, add sugar and put in a water bath. Continue whisking to dissolve sugar and until thick. Remove from heat, allow to cool a little.
Combine with protein-cheese mass, stir, put into the fridge. The cream is ready.
In the cooking process I got the idea to make not only roll with cottage cheese cream and baskets of baked cheesecake. So, take the dough from the refrigerator and divide it into two parts. The first part of the roll out not thin.
Cut into narrow strips.
Now, take the cone and wrap him in one of our strip in tight. Importantly, no holes.
Put them in a preheated 180 degree oven for about 25-30 minutes. Take out from the oven, remove from the metallic molds. Here are the tubes I got.
While they are cooling, make the pastry. Spread the batter into the moulds and arrange on the bottom and the walls. Spread the cream and put in oven for 20-25 minutes.
While cooking in the kitchen is a wonderful citrus scent! I have this smell associated with new year somehow! Confectionery syringe to fill with our cream tubes. Bon appetit!
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