3 days ago

Roll with Raspberries

Roll with Raspberries

A wonderful and light roll with cream with the addition of raspberry berries. Very simple and very tasty. Make it according to your source, I made it with vanilla and you can also use sweet cream. Follow the recipe.

Ingredients: simple, total time: 45 min. 10 servings

Dough:

125 g 00 flour
110 g of granulated sugar
4 eggs/ separated
1 tsp vanilla extract
25 g of melted butter
1 pinch of salt
pinch of baking powder/ 3 g

Filling:

300 g of fresh sweet cream/ or vanilla pudding cream 300 g
20 g of granulated sugar
1 basket of raspberries/ for filling and garnish -200 g

Decoration:

powdered vanilla sugar/ to sprinkle to taste or whipped cream-sweet cream

roll-dessert-with-raspberries — Roll with Raspberries

Preparation: simple, total time:

Dough:

Preheat the oven to 160°, grease and line a baking sheet with baking paper.
Melt the butter over low-moderate heat, then set aside.
Separate the yolks from the whites in two different bowls.
Beat the egg whites until stiff, adding a pinch of fine salt. Beat on high speed for about 10 minutes.
Beat the egg yolks with the sugar until you get a thick, soft and foamy mixture.
Sift the flour, add a pinch of baking powder. Melt the butter in a steamer or microwave oven.
After everything, add the sifted flour to the egg yolks and whisk.
Gradually add the beaten egg whites and continue to mix with a spatula slowly and gently with rotational movements from top to bottom so as not to compromise their foamy consistency.
Finally, pour in the now cold melted butter and smooth it out.
Pour the whipped dough mixture into the pan and level it. Then, shake the tray to release the bubbles.
Bake dough at 160 °C for 12-13 minutes. The dough should be slightly golden yellow in color.
Take it out of the oven, let it cool for 5 minutes, then lift the edge of the baking paper and roll it up starting from one of the longest sides. Let it cool completely in this position.
Whip the sweet cream into a stiff cream with a spoonful of sugar.
Wash and dry the raspberries, patting them gently with a clean kitchen towel.
Unroll the dough, coat it with cream, spread it evenly, arrange the raspberries. Wrap it in a roll and squeeze it well like candy, then put it in the refrigerator and let it rest for a few hours, preferably all night.
Before serving, decorate it with powdered sugar and the remaining raspberries. Slice, serve and enjoy.

Buon appetito!

Vanilla Cream

If you make it with vanilla cream, then do it in the simplest way.

Ingredients:

60 g of granulated sugar
300 g of whole milk
3 egg yolks
1 teaspoon vanilla sugar/ or 1/2 teaspoon vanilla extract, or 1/2 vanilla pod seeds
30 g flour 00

Instructions:

Pour milk into a saucepan, add vanilla flavoring and heat on low to moderate heat. In a deep bowl, beat the eggs and sugar until foamy, until the mixture becomes lighter. Add gradually flour and mix at the same time.
When the milk has warmed up, add a small amount and add it to the eggs and flour, mix, reduce the heat and pour the mixture into the milk with vanilla and mix until you get a thick mixture.
Remove the thick cream from the heat and leave it to cool, you can add 1 cube of butter when the cream cools down and mix it with a mixer until it is uniform.
Cover the crust with cold cream. Add fruit to taste and wrap in a roll.
Keep the dessert, covered, in the refrigerator for up to 5 days.

NOTE: