Description
Dessert no-bake, very simple, but very tasty. Great for disposing of stale sponge cake or sponge biscuits. Instead of nectarines can take peaches or apricots, will be not less great.
Ingredients
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Biscuit
130 g
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Instant coffee
8 Tbsp
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Almonds
30 g
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Cream
120 g
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The juice of a freshly squeezed
80 g
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Nectarine
1 piece
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Vanilla
-
Powdered sugar
50 g
Cooking
Break sponge cake into pieces, along with the almonds to grind into crumbs. Brew very strong coffee, let cool.
Mix biscuit crumbs and almond with coffee. Coffee may need 8-10 tablespoons in order to get fully impregnated with a viscous mass.
Evenly distribute the biscuit mixture over the laid cling film form, size 28 x 20 cm Film cut not regretting that could subsequently without difficulty roll roll.
Squeeze the juice from the nectarines. Combine powdered sugar with vanilla. If the fruit quite savoury, sugar may not be enough, so adjust the sugar to your own taste. The powdered sugar and vanilla mix with the juice.
The cream whisk in a solid foam, then, continuing to whisk, pour in the puree, to achieve uniformity, but the long whip is not necessary.
Distribute the cream in the sponge mass.
Cut one medium-sized nectarine slices and evenly sprinkle the surface of the cream. Put the workpiece in the freezer waiting for the ice cream is half set. This is necessary in order to make the workpiece easier to roll it up.
Gently roll the blank into a roll. To roll not collapsed, tightly wrapped it with foil and put it in a narrow, suitable in size shape or in a package, fixing it that way. Put in freezer at least 2-3 hours.
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