Roll-cake "Fairy Tale"

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The abundance of sweets on the shelves of pastry shops pleases, pastries, cakes, rolls and cookies are presented. Sometimes you want to cook something from what you see in the store at home, but many housewives are stopped by the laboriousness of cooking.

Roll cake is a type of delicacy that inexperienced housewives are afraid to cook on their own due to the alleged complexity of this process. But after reading this article, you can understand that everything is not so scary and quite doable. The dream to please guests and households with homemade pastries will become a reality.

Biscuit ingredients

In order to create such a confectionery masterpiece as a roll-cake, you need to bake a biscuit.

Before you start preparing the dough for the biscuit, you must first turn on the oven at a temperature of about 200 degrees, and also get a baking sheet for the future roll.

Preparing a biscuit is not difficult at all, you must have it in the refrigerator:

- eggs (four pieces);

- granulated sugar (120 grams);

- flour (120 grams, preferably sifted).

Cooking a biscuit

Be extra careful in the processseparating and beating egg particles - protein and yolk.

We try not to get the yolk into the protein, otherwise the proteins will not rise when whipping.

An important rule when whipping proteins is that they must be placed in a dry, clean bowl.

Add half of the sugar to the yolks and beat at high speed until a homogeneous light yellow frothy mass.

Next, wash and dry the whisk. Let's start whipping the proteins.

Add the remaining granulated sugar to them and beat at maximum speed until a thick foam is formed that does not fall out when the bowl is turned over.

It's time to mix in the beaten egg parts.

To do this, take a silicone spatula and carefully add the proteins to the yolks.

The sifted flour should be combined with the egg mass with a silicone spatula, carefully, but at the same time quickly mixing, so that there are no lumps, flour islands on the dough and the proteins do not have time to settle.

Baking a biscuit

Grease a baking sheet with butter or vegetable oil, cover with parchment paper, which we also generously spread with the same fat.

Pour the prepared dough onto a baking sheet and gently level with a spatula.

Place in a preheated oven for no more than 13 minutes, while opening the oven door while baking the cake is prohibited, as the dough will fall off due to a sharp change in temperature.

At the end of the specified time, we take out the baking sheet, cool the biscuit without removing it from the mold and parchment. Korzhcover tightly with cling film and place in the refrigerator for 8-12 hours.

Cream "Charlotte"

Biscuit is a kind of cake that plays well with many types of creams and impregnations, especially with their fatty versions. Roll cake goes well with butter creams. We will consider the recipe for one of the most tender and delicious.

For its preparation you will need:

- butter (200 grams, butter should be fatty and of high quality);

- eggs (two pieces);

- milk (125 milliliters);

- granulated sugar (170 grams);

- vanilla sugar (one sachet);

- cognac (one tablespoon);

- cocoa powder (one teaspoon).

Start making cream

To do this, first take the butter out of the refrigerator and let it soften.

Next, separate the proteins from the yolks and mix the latter with milk. We filter the resulting mass in order to get rid of the yolk film. Add sugar and vanilla.

Put the resulting mixture on a small fire, bring to a boil, cook until thickened, while stirring constantly.

Turn off the fire, cover the resulting mass with a film and cool to about twenty degrees.

Next, take the butter and beat it with a blender at high speed until fluffy, almost white mass. Periodically add a spoonful of cooled syrup and beat, the last spoonful should be with cognac.

The resulting cream must be divided into equal parts and add cocoa to one of them,mix and beat. The white part of the cream can be divided into several parts and dyed in the desired colors with dyes.

Syrup

This is the easiest step and requires roll cake.

You will need:

- water 115 grams;

- granulated sugar (100 grams);

- cognac (one tablespoon).

Mix sugar with water in a saucepan, bring to a boil, cool and add cognac.

The biscuit soaking syrup is ready.

Assembling roll cake

We take out the biscuit cake from the refrigerator, remove the film and parchment from it, cut the edges evenly.

Three the rest of the cake on a grater and add cocoa powder to the mass (about one teaspoon). Put the resulting mixture on a dry baking sheet and dry a little in the oven.

Back to the cake waiting to be soaked in syrup. Do it better with a spoon or a brush.

Further, starting from the edge from which we will twist the cake, we apply a lot of white cream. Carefully roll up.

Apply chocolate cream on top of the resulting roll. We cover the sides of our masterpiece with dried biscuit crumbs.

If desired, you can decorate the surface of the confectionery with multi-colored creams.

The resulting beauty is sent to the refrigerator for several (five-six) hours for better impregnation.

The roll cake, the photo of which can be found in this article, is ready.

Bon appetit!