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Sponge roll with jelly

Posted date : 30.01.2016 In Dessert, Different dishes

This roll was very popular in the Soviet Union, and bake according to GOST. Bake according to GOST is a little different from the home that whole eggs whipped with sugar, ready to leave the cake for a couple of hours ‘rest’ and then impregnated with syrup and smeared with cream. Try this roll, I remember the taste of the baking time. The taste of the roll I liked. The only thing that upset me — that’s what my oven bakes biscuits bad as he propechetsya inside edges turn brown and hard, so it was nice to roll a problem. For dusting, I cut off the edge of the dried biscuit and mortar to grind them.

Ingredients

Biscuit:

Egg chicken — 3

Sugar — 90 g

Flour — 90 g

The impregnation:

Cognac — 1 tablespoons

Water — 60 g

Sugar — 60 g

Cream Charlotte

The butter (room temperature) — 100 g

The egg yolk — 1

Milk — 65 g

Vanilla sugar — 0. 5 bags

Cognac — 1 tablespoons

Sugar — 90 g

Optional:

Red Jelly

Roast biscuit crumbs — 25 g

Powdered sugar

Note

1. To prepare the roll, beat the eggs with the sugar in a lush white foam. Add the sifted flour and mix. We spread the dough on the laid paper baking tray or a silicone mat and leveling layer of 5 mm. We send in a preheated 190 degree oven for 10 — 15 minutes. Ready cake cool for right on the mat or baking paper, cover with cling film and leave for 10 hours (recommended).

2. To prepare the impregnation, sugar pour boiling water, stir, cool and add the brandy.

3. Now prepare the cream Charlotte. Vanilla sugar triturated with a pestle or using a grinder. Mix egg yolk with milk in a small saucepan. Add white sugar and, stirring constantly, bring to a boil over medium heat. Boil 5 minutes, until the cream begins to resemble condensed milk. We shift cream in another bowl, cover with cling film and give cool. Butter, beat the sugar and vanilla in a magnificent mass. Then add small portions of the cooled syrup, whisking whisk and add the brandy.

4. Put the biscuit on the table, substyles baking paper impregnated with syrup, lubricating cream (leaving 2 tablespoons for a wash), thickening its layer on the one hand, as it will be in the middle of the roll. On a piece of jelly cream spread (equal to the length of the roll).

5. tightly rolled roll, lifting the baking paper. We wrap the roll in baking paper and place seam side down for 40 minutes in the freezing in the refrigerator. Frozen roll lubricates the cream, sprinkle with biscuit crumbs and — if desired sprinkle with powdered sugar. Cut the edge of the roll and can be served.

Translated by site: chocolate-kiss.ru