Sponge dough roll

Prepare the roll for tea! Fast, delicious, simple! A roll of sponge dough will not lose to any cake, it is soft, moderately moist, fragrant. Raspberry syrup is used for impregnation in the recipe, but you can take absolutely any, even ordinary sugar or jam. The cream is made from vegetable cream, you can not add sugar to them since it is already available in the composition, the cream is delicious, has a dense consistency, holds its shape well.

Nina

The author of the recipe

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Composition / ingredients

servings:

Sponge dough (with cocoa)

600

Cream (vegetable)

200

Syrup (any, for impregnation)

Chocolate

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 19 % 10 g

Carbohydrates 69 % 37 g

278 kcal

GI: 16 / 76 / 8

Cooking method

Cooking time: 45 min

1. We line the baking sheet with parchment, pour the sponge dough on it, send it to the oven preheated to 180 degrees for 12-15 minutes.

2. Meanwhile, beat the vegetable cream with a mixer until stable peaks.

3. Remove the biscuit from the oven while it is hot, roll it into a roll directly with parchment. Leave in this position for 20 minutes.

4. Then we unfold the roll, separate the parchment, impregnate the sponge cake with syrup, lubricate with cream and return to the original position by rolling into a roll, lubricate the surface with the remaining cream.

5. Melt the chocolate in the microwave or in a water bath, pour it over the roll.

We serve pastries for tea, help yourself to health!