For many people, the sweetest childhood memory is the biscuit roll cream and, in fact, the biscuit roll itself. Absolutely everyone loves him: children, adults, gourmets, and those who eat everything without going through dishes. There are a huge number of different biscuits: dry, with all kinds of fillings, simple, soaked in syrups, purchased, home-made. And a cream for such a treat is an unforgettable pleasure in general. There are also a huge number of its guarantors. The most delicious is homemade meatloaf with cream prepared by hand. But first things first.
Biscuit story
Sponge cake has existed on Earth for five centuries. There is a widespread belief that this sweet was born in England, but in fact, France became its homeland. From the old French language the word "biscuit" is translated as "double-baked". At the very beginning of its existence, this food was the so-called "sea rusk." The product was intended for long sea voyages, as it was satisfying and could be stored for a long time. That biscuit was baked without butter, it was perfectly dried, and therefore it was not covered with mold for quite a long time. Of course, then the cream for biscuit roll was a fairy tale, which no one dreamed of.
But very soon, biscuit crackers became popular on land as well, they were served as tea biscuits in secular living rooms. The British especially liked the dessert, and during the time of Queen Victoria, not a single tea party was complete without sweetness. Only now it was a freshly baked biscuit with various layers, fillings and creams. It was not intended for long-term savings, but should have been consumed immediately.
In the XVII century, the biscuit triumphantly returned to France, two centuries later he conquered Australia. Today, there are many variations of various biscuit sweets. Sponge cake cream is also offered in huge variations. Preparing a treat is quite difficult, but many housewives have learned to cope with this task and bake incredibly delicious cakes and rolls.
Basic creams for rolls
Modern chefs cook many different creams for biscuit rolls. But there are among them the most popular options. So, such varieties include butter cream for biscuit roll. It is not only incredibly tasty, but also very convenient for baking, as it saves and takes a variety of forms without problems. One of its options is made from butter, icing sugar and yolks. You can also add a little cognac or rum to it.
The protein cream, which is prepared on the basis of beaten egg whites , is incredibly tasty. Proteins need to be whipped with a mixer until air foam forms. As a result, such a cream is not suitable for the layer of cakes, they can only decorate the surface of the rolls.
The lowest calorie and easiest to prepare is curd cream. To create it, you need cottage cheese, cream, sugar and vanilla.
A delicious cream for biscuit roll - sour cream, made from sour cream 15% fat, sugar, vanilla and thickener. Cream based on whipped cream also belongs to the most appetizing options. Its only drawback is that it must be stored in the refrigerator and only a few hours. Therefore, you need to prepare whipped cream cream immediately before using the biscuit roll.
Chocolate cream for biscuit roll is popular, which also has a drawback - it is high-calorie. But its unearthly taste justifies this minus. Any of the above types is considered a perishable product, and therefore it is necessary to keep it or roll with it only in the refrigerator. Storage time is from three to 40 hours.
Biscuit ingredients
To bake a gentle sponge cake, you need to prepare the following ingredients:
- 10 eggs.
- One bag of vanilla sugar.
- One cup of regular sugar.
- Half a glass of wheat flour.
- Half a glass of potato starch.
Cooking roll
First, you should separate the proteins and yolks. Then we send the proteins for a while in the refrigerator, and beat the yolks together with vanilla and regular sugar until they turn white. Gradually we introduce starch with flour and knead.
Now, in a separate container, whip the whites in a strong foam, then carefully spread them on a mixture of yolks and stir until a homogeneous dough is obtained. Preheat the oven to 180 degrees, grease the baking sheet with oil, sprinkle flour on top, pour the dough and put it in the oven for 25-35 minutes.
When the biscuit is ready, it should be put on a clean towel and rolled up. When it cools down, it is necessary to carefully roll the roll, remove the towel, spread the dough with cream and roll again.
Appetizing and healthy curd cream
Sponge cake with curd cream is not at all difficult to prepare. The roll itself is baked according to the above recipe. But the cream is prepared in the following way. In two tablespoons of boiled water, soak 10 grams of gelatin. We spread 250 grams of cottage cheese in a sieve and grind it until all the grains have disappeared. Now we put the cheese in a pan and add 75 grams of sugar. Knead everything together. Dissolve gelatin in a water bath, then whip 200 milliliters of cream of 33% fat with 75 grams of sugar. It should get air mass. Pour gelatin into the curd mixture and beat the composition. Then gently, in small portions, add whipped cream to the mixture of cottage cheese and again whisk everything. Our roll cream is ready.
Custard cream
To bake a sponge cake with custard, you must prepare the dough according to the recipe in the article. Then prepare the cream itself, for which you need a glass of milk, 0.5 cups of sugar, two yolks, a tablespoon of flour, a pinch of vanillin.
Grind the yolks with flour, vanilla and sugar. Now boil the milk, cool it a little and pour into the yolks, constantly stirring the mass. We put such a cream on the stove and cook until thick, stirring all the time.
Cooking butter cream
Sponge cake with butter cream is made from one package of butter, four eggs, one glass of sugar and one hundred grams of icing sugar. The roll is baked according to a well-known recipe. Then we proceed to the creation of the cream: knock the eggs in the pan, knead them with sugar and put the container on the fire. Constantly stir the composition until a thick mass forms. Then cool the contents of the pan. Meanwhile, beat the butter with powdered sugar and pour the egg mixture into it. If desired, you can add a little vanillin. Put the finished cold cream on a biscuit cake and roll it up.
Biscuit secrets
Our article provides a recipe for biscuit roll with custard, cottage cheese and butter. You also need to familiarize yourself with some of the secrets of cooking the biscuit itself, so that the roll turns out even tastier. So, in the dishes in which the dough will be prepared, there should be no damp, greasy or other traces. Only in this case it will be possible to get a magnificent dessert.
Beating eggs is recommended at the highest power of the mixer. The resulting elastic foam must increase its volume by four to five times. If you work with a manual whisk, then it is better to beat the ingredients in one direction, then the dough will not settle. The hue and consistency of the egg mass should be similar to whipped cream.