The abundance of sweets on the shelves of pastry shops pleases, presented pastries, cakes, rolls and cookies. Sometimes you want to cook something from what you saw in the store at home, but many housewives are stopped by the laboriousness of cooking.
Roulade cake is a type of goodies 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 household members with home-made cakes will become a reality.
Biscuit ingredients
In order to create such a pastry masterpiece as a roll cake, you need to bake a biscuit.
Before proceeding with the preparation of the biscuit dough, you must first turn on the oven at a temperature of about 200 degrees, as well as get a baking sheet for the future roll.
It’s not difficult to prepare a biscuit, it is necessary to have in the refrigerator:
- eggs (four pieces);
- granulated sugar (120 grams);
- flour (120 grams, better sifted).
Cooking Biscuit
Particular care must be taken in the process of separation and whipping of egg particles - protein and yolk.
We try so that the yolk does not get into the protein, otherwise the proteins will not rise when whisking.
Another important rule when whipping proteins is that they must be placed in a dry, clean bowl.
Add half the sugar to the yolks and beat at high speed until a homogeneous light yellow foamy mass is obtained.
Next, we wash and dry wipe the whisk. Getting to the whipping of proteins.
Add the remaining granulated sugar to them and beat at maximum speed until a thick foam forms, which does not fall out when the vessel is turned over.
It's time to mix the beaten parts of the eggs.
To do this, take a silicone spatula and carefully add the proteins in the yolks.
The sifted flour should be combined with the egg mass with a silicone spatula, carefully, but at the same time, stirring quickly so that there are no lumps, flour islands on the dough and the squirrels do not have time to settle.
Bake a biscuit
We grease the baking sheet with butter or vegetable oil, cover it with parchment paper, which we also generously spread with the same fat.
Pour the prepared dough onto a baking sheet and carefully level it with a spatula.
We place in the preheated oven for a period of not more than 13 minutes, while it is forbidden to open the oven door during baking of cake, as the dough will fall off due to a sharp change in temperature.
At the end of the set time we take out a baking sheet, cool the biscuit, without removing it from the form and parchment. Cover the cake tightly with a film and place it in the refrigerator for 8-12 hours.
Charlotte Cream
Sponge cake is a kind of cake that plays well with many types of creams and impregnations, especially with fatty options. Cake butter rolls go well with butter creams. The recipe for one of the most tender and delicious we will consider.
To prepare it 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 bag);
- cognac (one tablespoon);
- cocoa powder (one teaspoon).
Getting to the cream
To do this, first remove the butter from the refrigerator and let it soften.
Next, we separate the proteins from the yolks and mix the latter with milk. 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 a lush, almost white mass. Periodically add a spoonful of cooled syrup and beat, the last spoon should be with brandy.
The resulting cream should 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.
Syrup
This is the easiest step that requires a roll cake.
You will need:
- water 115 grams;
- granulated sugar (100 grams);
- cognac (one tablespoon).
Mix sugar with water in a pan, bring to a boil, cool and add cognac.
Syrup for impregnation of biscuit is ready.
Putting roll cake
We take the biscuit cake from the refrigerator, remove the film and parchment from it, cut the edges evenly.
The remaining cakes are three on a grater and add cocoa powder (about one teaspoon) to the mass. We spread the resulting mixture on a dry baking sheet and dry it a little in the oven.
We return to the cake, which is waiting for it to be soaked in syrup. Do it better with a spoon or brush.
Next, starting from the edge from which we will twist the cake, we apply a lot of white cream. Gently turn off.
We apply chocolate cream on top of the resulting roll. The sides of our masterpiece are covered with dried biscuit crumbs.
If desired, you can decorate the surface of the confectionery with colorful creams.
We send the resulting beauty to the refrigerator for several (five to six) hours for better impregnation.
Cake roll, a photo of which can be found in this article, is ready.
Bon Appetit!