Ginger Swiss roll with cream and candied fruit

Description

Ginger loaf with cream cooked very simply and quickly, baked for 15 minutes. And the result is a very tasty and tender loaf with the taste of ginger. Stuffing meatloaf you can cook to your taste. My meat loaf with boiled condensed milk. In cream add berries or chopped fruit, roasted nuts.

Ingredients

Brown sugar

100 g
Powdered sugar

20 g
Flour

45 g
Corn starch

15 g
Orange zest

2 tsp
Ginger

1 tsp
Chicken egg

4 piece
Yolk egg

1 piece
Salt

1 pinch
Cocoa powder

1 Tbsp
Condensed milk

200 g
Cream cheese

120 g
Dark chocolate

60 g
Milk

2 Tbsp
Candied
Berry

Cooking

Make the dough for the CRUST. Take 2 eggs and separate the whites from the yolks. Proteins are put away in the fridge. In the bowl of the mixer put all the yolks (3 PCs) and the remaining whole eggs (2 PCs). Add 100 g sugar and beat with a mixer a lot, until it becomes light and fluffy, about 5 minutes.

Add the flour, cornstarch, and orange zest (or lemon). Mix.

Add 1 teaspoon of dried ginger. Again beat well.

Chilled two proteins whisk with a small pinch of salt until stable foam.

Proteins add in the powdered sugar and beat until stable peaks.

Carefully enter the proteins in the egg mixture. The dough will air, so thick.

Cover the baking dish roll (23*33) a silicone Mat or baking paper. Spread the dough in the form a height of 1 cm On the test should not be bubbles if there is a puncture with a toothpick. Bake the cake at t 180 C, for about 15 minutes. As soon as the ruddy surface and the cake will bounce when pressed, the dough is ready.

While baked cake, prepare the CREAM. Combine cocoa with cream cheese and boiled condensed milk. The cream should be very thick. I suggest, buy the milk banks, it is very thick, but soft packs, liquid. I had condensed milk soft packing, had to thicken the icing sugar and cocoa.

Remove from the oven the cake and let it cool about 3 minutes. Place it on a kitchen towel (you can pagpalit its powdered sugar). Remove parchment.

Gently roll the cake into a roll. Let the loaf cool (about 10 minutes).

Then expand the roll, brush a thick layer of cream, except for the edges of the crust (1-2 cm). Here you can add some dried berries or toasted and chopped nuts.

Roll the filled jelly roll. The edges of the roll can be cut a little, so it was smooth and beautiful.

Outside grease a loaf remnants of the cream.

Then melt in a water bath chocolate with milk and pour over top of loaf. When the chocolate slightly hardens, decorate the roulade with candied fruit and berries. On the roll drops slightly visible red chocolate (cranberry+white chocolate), it's optional. Bon appetit! HAPPY NEW YEAR DEAR COOKS!!!

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