Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Simple and inexpensive ingredients
Step 3:
Separate the yolks from the whites
Step 4:
Whisk until fluffy foam
Step 5:
Add a little sugar and whisk
Step 6:
Mix flour with potato starch
Step 7:
Put a spoonful of yolk and a spoonful of flour mixture into the protein
Step 8:
And gently mix from top to bottom
Step 9:
And spoon the yolk again
Step 10:
And a spoonful of flour
Step 11:
And mix and so on
Step 12:
Pour the dough into a parchment-lined mold
Step 13:
And we put it to bake for 10-15 minutes
Step 14:
Let's take up the cream: whisk the cream with sugar lightly
Step 15:
We cast a small part for decoration
Step 16:
Whisk the rest with raspberries
Step 17:
We get the finished cake
Step 18:
We put the parchment on the table
Step 19:
And sprinkle it with sugar
Step 20:
We spread our roll cake
Step 21:
Remove the parchment on which the cake was baked
Step 22:
And roll up with parchment until cool
Step 23:
After turning carefully so as not to break, lubricate with cream and roll up again
Step 24:
Step 25:
Step 26:
And the assistant
Separate the whites from the yolks, beat until thick. Add sugar gradually, beat until peaks.
Add the yolks like this: yolk, then a mixture of flour and starch, again yolk, a mixture of flour and starch. Knead the dough carefully. You can do this with a mixer at low speed.
Transfer the dough to parchment on a baking sheet, align.
Preheat the oven to 180 degrees, bake until the roll turns pale pink. It will take 10-15 minutes.
Take out the sponge cake, immediately turn it over on a parchment sheet sprinkled with sugar. Remove the baked parchment.
Roll the cake into a roll together with a clean parchment.
When it cools down, unwrap and lubricate with cream (you can make your own).
Cream: Thoroughly mix the cream with sugar and separate about a third from the mass. In what remains, add 3 tablespoons of berries, then carefully unwrap the biscuit and spread it with this mixture. Then roll it into a roll again, transfer it to a dish and add powdered sugar. From the cooking syringe, decorate the sponge roll with the remaining cream and lay out the berries.
The food is ready!
The caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 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
- Starch - 320 kcal/100g
