Roulade

Μενού: Επιδόρπια

Αλλεργιογόνα: Gluten, Egg, Dairy

Intermediate

Οι προεπιλεγμένες ποσότητες αυτής της συνταγής είναι για 12 άτομα

What a perfect recipe for a cream and coffee infused Sunday dessert. Summon up the courage and roll it up!

Συστατικά

λευκό αλεύρι σίτου

80 g

ζάχαρη

150 g

αυγά

5 pcs

μπέικιν πάουντερ

1 tsp

κορν φλάουρ

80 g

For the cream:

ζάχαρη

70 g

βούτυρο

160 g

αυγά

1 pcs

rum

1 tsp

coffee

4 tsp

Προετοιμασία

Separate the egg yolks from the egg whites.
Beat the egg whites with some warm water until stiff peaks form.
Whisk the egg yolks together with sugar.
Add egg whites to the yolks and sugar and gently fold in the flour combined with cornstarch and baking powder.
Turn the mixture into the baking sheet, lined with parchment paper.
When the dough for the roll is done, remove the baking sheet and parchment paper carefully. Turn out onto another piece of baking parchment dusted with caster sugar. While the cake is still warm, roll it up with the paper so it looks like a Swiss roll.
Prepare the cream. Beat the sugar, butter, egg, and coffee over the water bath until fluffy and stiff. Add rum.
Unroll the roulade and spread the cream on it. Roll it up and let it cool in the refrigerator for 2 hours.

Περαιτέρω "Επιδόρπια" συνταγές