Description
Invited tasting loaf is a very tender, flavorful, with a delicate aftertaste of raspberry and chocolate, loose, delicious, with a stunning cream and juicy mango. Try?
Ingredients
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Butter
170 g
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Chicken egg
5 piece
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Jelly
1 piece
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Water
5 Tbsp
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Flour
50 g
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Cocoa powder
20 g
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Sugar
60 g
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Soda
1 tsp
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Cheese curd
350 g
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Ricotta
150 g
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Powdered sugar
150 g
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Mango
0.5 piece
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White chocolate
25 g
Cooking
Beat the egg yolks with jelly in the lush foam.
Pour water, add soda and beat. Gradually adding the sifted flour with cocoa, mix well.
Beat the whites. Adding the sugar, beat until peaks.
Carefully enter the proteins in the biscuit dough, as if drawing a figure 8, pulling to the bottom.
Line a baking sheet with parchment paper. I have size 35 by 35 cm Pour the batter and flatten. Oven preheated to 180 degrees. Bake the cake for 20-30 minutes until dry matches - be guided by your oven! Remove the muffin pan. Cool the biscuit.
Put in a bowl cream cheese, butter, icing sugar and ricotta.
Beat 7-8 minutes until fluffy and smooth. A little cream aside for decoration.
Mango peel and cut into slices - 3 slices bigger to delay for the filing.
The edges of the biscuit be cut smoothly because the edges are dried always more and they will interfere to wrap smoothly roll. On biscuit put the cream and mango.
Helping with parchment paper, twist the roll. Or flip the loaf on the towel, remove the parchment and helping with a towel, twist roll - I did not do so, because the top layer was sooo tender and I was afraid that he would stick to the towel.
Put the roll seam side down and lubricate the delayed cream. Put into the refrigerator.
Couverture a bit to melt and spread on the parchment. Top cover with the second parchment and well smooth. Roll in roll and put into the refrigerator.
After some time expand the roll, and there are shavings of chocolate.
Before serving, decorate the roll with chocolate shavings and slices of mango and serve!
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