Description
Sponge roll with a delicate cream Charlotte with fresh raspberries.
Ingredients
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Chicken egg
3 piece
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Brown sugar
0.75 cup
-
Flour
0.75 cup
-
Leavening agent
1 tsp
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Vanilla sugar
1 tsp
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Cognac
2 Tbsp
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Butter
170 g
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Cocoa powder
1 Tbsp
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Milk
80 ml
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Yolk egg
1 piece
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Brown sugar
0.5 cup
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Vanilla sugar
1 tsp
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Raspberry
0.5 cup
Cooking
Separate the yolks from the whites.
Beat the egg yolks with the brown sugar for about one minute.
Mix the flour with the baking powder and vanilla sugar. Add dry mixture to egg and stir.
Beat egg whites in a solid foam.
Portions enter whipped whites into the batter.
The finished dough is poured onto baking sheet. I make a baking sheet of baking paper. Bake the cake in the oven at 180 degrees for 10-15 minutes.
Prepare the cream. To do this, combine the milk and egg yolk, stir and put on fire. Bring to the boil and add the cane sugar and vanilla. To cool the obtained milk syrup. Then whip the butter with the syrup, cognac and cocoa.
Ready hot cake twisted together with paper. After 10 minutes, roll out and cool. Then cover with strips of cream.
Raspberries wash and dry. To disassemble the raspberries on "seeds". Raspberries to scatter in between the cream. Collapsible roll. Decorate the remnants of the cream and raspberries. Roll ready! Bon appetit!
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