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Dessert Roll with poppy seeds and chocolate cream

Dessert Roll with poppy seeds and chocolate cream


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For the roll sheet, separate the egg whites from the yolks, sprinkle salt over the egg whites and mix them with foam, then gradually add the sugar, alternating with the lemon juice and continue mixing until you get a firm meringue.

Gradually add the yolks, one or even two and incorporate them into the meringue, in circular motions, from bottom to top, using a spatula.

Then we incorporate the poppy seeds, grated lemon peel, the essence and at the end, the sifted flour.

Line the tray (28/40 cm) with baking paper, spread the composition in it and bake it for 25-30 minutes in the preheated oven at 180 degrees.

We also do the toothpick test to make sure that the roll sheet is well cooked.

Dampen a kitchen towel and turn the roll sheet over it, then roll it together with the towel and let it cool so rolled.

We do this so as not to break the roll sheet and keep its shape after cooling.

For the chocolate cream, heat the cream for the cream, without bringing it to the boil and melt in it, the chocolate broken into small pieces, stirring intensely, until a homogeneous cream results.

We stop a quarter of it, to decorate the roll, then let it cool for at least 30 minutes, after which, we mix it until it becomes frothy and we incorporate the mascarpone in it.

We also add a pinch of salt to accentuate the taste.

If you want a sweeter cream, you can add a tablespoon or two of powdered sugar. I preferred it bitter.

Unwrap the roll sheet, spread the cream over it, roll it again and let it cool for 30-40 minutes, then heat the chocolate off the cream, in a bain marie or in the microwave and spread it over the roll.

Sprinkle with coarsely chopped walnuts and the roll is ready with poppy seeds and chocolate cream.

We can portion the roll with poppy seeds, lemon and mascarpone cream, after the icing hardens and serve it with gusto, along with a tea or coffee.



Roll with magiun and peanuts

add baking powder, vanilla sugar and flour, mix slowly with a spoon.

Pour the dough evenly into the tray lined with baking paper and sprinkled with a little oil.

Place the tray in the oven at 180 degrees C for about 15 minutes.

Meanwhile, prepare the filling: mix the magiun with the chopped peanuts.

While the roll is baking, prepare a well-moistened towel, in which we will wrap the cake.

Remove the cake from the oven and as hot as it is, roll it in a damp towel and leave it for about 15 minutes.

After the roll has cooled a bit, take it out of the towel and grease it with the mixture of magiun and peanuts.


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