Roll biscuit

Roll biscuit

Cooking Time — 1 hour
Time of impregnation — 8 hour


Eggs — 4 pcs.
Wheat flour — 125 g
Sugar (small) — 275 g
Water — 150 mL
Rum — 1.5 tbsp
Sugar — 3 tbsp
Cocoa powder — 2 tablespoons
Butter — 50 g
Chocolate butter cream optional


1. Prepare the ingredients.
2. Preheat the oven to 180C. Make cake. Mix eggs and sugar (125 g) in the refractory bowl whisk.
3. Place the pan in a water bath and whisk vigorously for 5-8 minutes.
4. Weight must posvetlet and increase in volume of 3 times. It is important not to overheat the eggs so that they are not curled. The temperature of the eggs should not exceed 38C.
5. Remove the pan from the water bath and continue beating until the mixture cools.
6. When the mass has cooled, gently push the sifted flour, each time adding a tablespoon.
7. Pour the dough into a flat pan with a side (about 30×40), the laid paper baking. Paper can be sprinkled with oil spray.
8. Smooth out the dough on a baking sheet. Its layer must be approximately 5 mm.

Send in the oven for about 15 minutes, until the top is lightly browned slightly.

The main thing is not to overdo and do not open the oven during baking and the cake will not rise.
9. Remove the biscuit. Ready cake should be slightly rosy and elastic.
10. Hot biscuit roll in roll with baking paper.
11. Put on the grill cools.
12. Preparation of impregnation:
At moderate heat sugar solution (150 g) in water syrup bring to the boil and cool.
13. In the cooled syrup, pour rum.
14. Expand the cooled roll. And well it promazhte impregnated using cooking brush.
15. Top with the cream, leaving 2-2.5 cm from one end.
16. Very carefully roll cake into a tight roll, the edges can be secured with toothpicks, if they do not stick.

Well grease the roll top and sides of the impregnation.

Take in the refrigerator for 30-40 minutes to frozen cream.
17. Preparation of the glaze:
Melt butter milk.
18. Add the sugar (3 tbsp) and cocoa, bring to a boil, turn off and cool.
19. Remove from the refrigerator and roll it promazhte glaze.
20. Sponge roll is almost ready. You can decorate the top of his white pastry cream.
21. Remove the roll in the refrigerator for at least 8 hours.
At night the best. During the night time to roll a good soak and cream, and impregnation.
22. Roll turned out amazing!

Bon Appetit!

Sponge roll

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