Composition / ingredients
Step-by-step cooking
Step 1:
With 4 eggs, we separate the protein from the yolk. Add a pinch of salt and 10 grams of sugar to the yolks. Beat with a mixer until fluffy, light mass.
Step 2:
Pour 50 milliliters of vegetable oil into the beaten yolks in stages, mixing well with a mixer. Add 65 milliliters of milk and sift 80 grams of flour through a fine sieve. Also mix. We will set aside the whipped mass and take care of the proteins.
Step 3:
4 whisk egg whites to a fluffy white mass and without stopping whipping, we gradually introduce 50 grams of sugar. Let's beat the proteins to stable peaks.
Step 4:
Whipped whites are mixed in 2-3 doses into the yolk mass, gently stirring with a spatula. We bring it to a homogeneous state.
Step 5:
Pour the lush mass on a baking sheet with a diameter of 30 by 40 centimeters covered with parchment paper. We distribute the dough all over the baking sheet. We send the biscuit to the preheated oven to 170 degrees and bake for 15 minutes.
Step 6:
Cover the finished biscuit with parchment paper, turn it over and separate the paper on which it was baked.
Step 7:
Roll the biscuit into a roll, together with parchment paper and leave it to cool completely.
Step 8:
Unwrap the cooled sponge cake and spread apricot jam over the entire surface. I used 200 grams of apricot jam.
Step 9:
Roll the biscuit into a roll. Cut the edges of the roll from both sides, about 2-2.5 centimeters. We put the finished roll on a plate and let's do the cream.
Step 10:
Add 200 grams of boiled condensed milk to 100 grams of butter and mix with a mixer until smooth. I recommend using "Rogachev" condensed milk, for a richer taste.
Step 11:
We smear the places where we will have knots and fasten the trimmings to our roll, fastening it with an uneven side! From above we smear cream imitating the bark of a tree.
Step 12:
Fabulously delicious and unusually beautiful roll is ready!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Apricot jam - 249 kcal/100g
- Boiled condensed milk - 328 kcal/100g
