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Bread roll with berries

Bread roll with berries


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Keep the ingredients at room temperature for at least an hour or two.

Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. When I want to make the roll, I don't beat them very much, I don't want to get a composition too hard. Add the sweetener, mix continuously and then add the yolks and incorporate. Add flour and cocoa and finally the oil.

Prepare a baking tray with baking paper (I used a large stove tray) and pour the composition. Put the tray in the oven for about 20-25 minutes.

Meanwhile, prepare the cream. Melt the white chocolate on a steam bath. Dissolve the mascarpone cheese with the milk, stirring gently until smooth and add the sweetener. Thus, the countertop will absorb liquid and will not be dry. Add melted and cooled chocolate and mix well. After the roll sheet is baked, take it out and let it cool. We wash the berries. Over the countertop sheet, spread the white cream, sprinkle fruit and roll lightly until you get the roll shape. We dress in paper and put it in the fridge. I left it until the next day and it hardened nicely. I took it out of the fridge, garnished it with melted dark chocolate.


Meringue roll with berries

1. Preheat the oven. Wallpaper a stretched tray with baking paper.

2. Beat the egg whites with the foam salt. Add the sugar and continue mixing until the mixture hardens. Add rose water and mix for another minute.

3. Put the composition in the pan, sprinkle with the crushed walnuts and bake for 10 minutes.

4. Take another baking paper and place it on a kitchen towel. Sprinkle a little caster sugar on the paper, then place the baked cake and let it cool.

5. Beat the whipped cream until it hardens and spread it on the cooled cake. Sprinkle with berries and Turkish shit, then roll the cake into a roll with a kitchen towel. Set aside a little.

6. Place the roll on a plate and decorate with berries.

4 egg whites
salt to taste
125 g old cough
5 ml rose water
50 g pecans, crushed
250 ml fresh
250 g berries
60 g Turkish shit, cut


Meringue roll with berries

1. Preheat the oven. Wallpaper a stretched tray with baking paper.

2. Beat the egg whites with the foam salt. Add the sugar and continue mixing until the mixture hardens. Add rose water and mix for another minute.

3. Put the composition in the pan, sprinkle with the crushed walnuts and bake for 10 minutes.

4. Take another baking paper and place it on a kitchen towel. Sprinkle a little caster sugar on the paper, then place the baked cake and let it cool.

5. Beat the whipped cream until it hardens and spread it on the cooled cake. Sprinkle with berries and Turkish shit, then roll the cake into a roll with a kitchen towel. Set aside a little.

6. Place the roll on a plate and decorate with berries.

4 egg whites
salt to taste
125 g old cough
5 ml rose water
50 g pecans, crushed
250 ml fresh
250 g berries
60 g Turkish shit, cut


Method of preparation

Strawberry and meringue cake

Mix the sugar with the yolks, add the butter, cream and the rest of the ingredients. You get a

My Halloween cake

We start like this: for a countertop we use: 4 yolks mixed with 4 tablespoons of sugar and 6 tablespoons


Bread roll with berries

Today I bring you the recipe for a simple and tasty dessert, namely a Rulada with berries. Of course I took advantage of Green Sugar, the irreplaceable ally in the fight against sweets and especially many calories.
The Remedia range introduced on the market Green Sugar, in Romanian & # 8220zaharul verde & # 8221, a natural sweetener, with the great advantage that it does not change the taste of the preparation, as other sweeteners do.
I hope you find my berry roll recipe useful!

Ingredient:

  • 8 tare eggs
  • 6 tablespoons flour
  • 6 tablespoons Green Sugar sweetener
  • 4 tablespoons oil
  • 2 lg black cocoa
  • 1 pinch of salt
  • for filling:
  • 400 gr mascarpone cheese
  • 200 gr white chocolate without sugar
  • 2 lg sweetener Green Sugar
  • 1 small cup of sweet milk
  • 200 gr blueberries and raspberries
  • decor:
  • melted dark chocolate

Method of preparation:

Keep the ingredients at room temperature for at least an hour & # 8211.
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt. When I want to make the roll, I don't beat them very much, I don't want to get a composition too hard. Add the sweetener, mix continuously and then add the yolks and incorporate. Add flour and cocoa and finally the oil.

Prepare a baking tray with baking paper (I used a large stove tray) and pour the composition. Put the tray in the oven for about 20 & # 8211 25 minutes.


Meanwhile, prepare the cream. Melt the white chocolate on a steam bath. Dissolve the mascarpone cheese with the milk, stirring gently until smooth and add the sweetener. Thus, the countertop will absorb liquid and will not be dry. Add melted and cooled chocolate and mix well.
After the roll sheet is baked, take it out and let it cool.
We wash the berries.
Over the countertop sheet, spread the white cream, sprinkle fruit and roll lightly until you get the roll shape.


We dress in paper and put it in the fridge. I left it until the next day and it hardened nicely. I took it out of the fridge, garnished it with melted dark chocolate.

It is very tasty and using the Green Sugar sweetener, I saved incredibly many calories for this refreshing dessert.


How do we make a hard and shiny meringue for the meringue roll?

For a successful strawberry roll with strawberries, mix the egg whites well with the salt until they become frothy. If you separate them correctly, they will already start to increase in volume. Then add the sugar, little by little, until the meringue hardens and becomes shiny. To check that the meringue is ready, take some of it and rub it between two fingers. No sugar granules should be felt to the touch. Then spread the meringue as evenly as possible in a stove tray and bake it over low heat until it is slightly browned on the surface. I also put some chopped almonds on top, for taste, texture and decoration. You can also put almond flakes or even finely chopped walnuts. Before rolling, allow the meringue to cool completely.

The cream for the meringue roll with strawberries is also easy to make and I also prepared it with the robot from Tefal. I just took out the silicone bowl and I had the clean stainless steel bowl for the cream. I mixed it with the Delica’Tool accessory, a special palette for creams and aerated compositions, only good for my cream. The cream is based on mascarpone and whipped cream, it is simple to make and very tasty. For a fresh element, I added pieces of fresh strawberries, but you can put any fruit. Peaches or pineapple from compote, raspberries, cherries, berries. Frozen fruits are also ok, but they must be left to drain very well. If you want another egg white recipe idea, try my recipe for meringue cake, delicious and airy.


How do we make a hard and shiny meringue for the meringue roll?

For a successful strawberry roll with strawberries, mix the egg whites well with the salt until they become frothy. If you separate them correctly, they will already start to increase in volume. Then add the sugar, little by little, until the meringue hardens and becomes shiny. To check that the meringue is ready, take some of it and rub it between two fingers. No sugar granules should be felt to the touch. Then spread the meringue as evenly as possible in a stove tray and bake it over low heat until it is slightly browned on the surface. I also put some chopped almonds on top, for taste, texture and decoration. You can also put almond flakes or even finely chopped walnuts. Before rolling, allow the meringue to cool completely.

The cream for the meringue roll with strawberries is also easy to make and I also prepared it with the robot from Tefal. I just took out the silicone bowl and I had the clean stainless steel bowl for the cream. I mixed it with the Delica’Tool accessory, a special palette for creams and aerated compositions, only good for my cream. The cream is based on mascarpone and whipped cream, it is simple to make and very tasty. For a fresh element, I added pieces of fresh strawberries, but you can put any fruit. Peaches or pineapple from compote, raspberries, cherries, berries. Frozen fruits are also ok, but they must be left to drain very well. If you want another egg white recipe idea, try my recipe for meringue cake, delicious and airy.


Charlotte Royale (Royal Sarlota) with berries

Sarlota (Charlotte) it was originally a warm dessert filled with apple compote and covered with breadcrumbs, so named, it seems, in honor of Queen Charlotte, the wife of George III of Great Britain. Later, the famous French chef Antoine Careme, who spent some time in Great Britain, reinvented the sarlota, creating the cold version of the dessert, composed of a Bavarian cream dressed in biscuits, which he brought to France under the name of Charlotte. a la Parisienne. However, then working for a short time in the service of Tsar Alexander I of Russia, he called it Charlotte Russe (Russian Sarlota), in honor of the tsar. Charlotte Royale it is a variant of the Russian sarlote, which is dressed with rolls instead of biscuits. (Source: Wikipedia)

Bavarian cream can be plain vanilla, with berries, as I did, or with other fruits of your choice, but it can also be with chocolate.

Recipe is for a charlotte with a diameter of 22cm and a height of 10cm. Awe need next:

For roll with jam :

  • 6 eggs (2 * 3pcs)
  • a pinch of salt
  • 60g flour (2 * 30g)
  • 30g starch (2 * 15g)
  • 120g old cough (2 * 60g)
  • vanilla sugar (I replaced half of the sugar with homemade vanilla sugar)
  • 5 tablespoons raspberry jam

For Bavarian with berries :

  • 750g fresh or frozen berries
  • 100g old cough
  • 8 sheets (13-14g) gelatin + cold water to cover it well
  • 400ml whipped cream
  • For English creams:
    • 200ml whipped cream
    • 65ml milk
    • 3 yolks
    • 60g old cough

    As I did:
    [obi_random_banners align = & # 8221center & # 8221 screen = & # 8221single & # 8221]

    I started with egg rolls which I made a week before and kept in the freezer. They kept perfectly.

    From the above ingredients, I baked two countertops of 3 eggs in a row. For this I heated the oven to medium heat, I lined a 36 * 27cm tray with baking paper, I then greased the paper with butter and I lined it very well with flour.

    I sifted the flour and mixed it with the starch. I separated the egg whites from the yolks and beat the egg whites hard with a pinch of salt. I gradually added the sugar and vanilla sugar and mixed continuously until I got a hard and shiny foam. I then incorporated the yolks lightly with a spatula and, finally, the flour mixed with the starch by inverting movements from the bottom up. I poured the composition into the prepared tray in a layer of about 5mm and I leveled. Bake for 12 minutes on medium heat.

    I overturned the baking tray on a tray, removed the baking paper, then turned it over on the base and placed it on a clean kitchen towel. I rolled it up with a towel and let it cool.

    I baked another countertop as well. I divided it into two parts: I left two thirds straight, and later cut a disc from it, which is the basis of the sarlote, and one third I rolled it in the same way as on the first roll.

    When the countertops cooled, I unrolled them, greased them with raspberry jam and rolled them back as tight as I could. I wrapped them in plastic wrap and put them in the freezer. As I was saying, I left them in the freezer for a week, but they have to be put in the freezer for about an hour anyway so that the slices can be cut more easily when we assemble the sarlota.

    For Bavarian, I put the hydrated gelatin in cold water to cover it well and I moved the whipped cream from the fridge to the freezer (To beat the whipped cream well, the cream must be very cold).

    I put the frozen berries together with the sugar on a low heat, stirring until they thawed and the sugar melted. I then pureed them with the help of the vertical mixer. I passed half of the puree through a sieve to retain the seeds. If you want you can remove all the seeds or not remove them at all. It is optional. I put the puree aside.

    I then made an English cream (creme anglaise). I put the sour cream and milk on the fire to heat up and I boiled a pan with water with two fingers to boil for the steam bath. In a metal bowl that fits on the pan with the steam bath, I mixed the yolks with the sugar until they lightened in color and doubled in volume. I then added the hot cream in a thin thread, stirring further. When I finished adding the sour cream, I moved the bowl to the steam bath (I turned the heat to low) and mixed continuously in the cream with a wooden spoon until it started to thicken. It does not thicken much, it is ready when you put the spoon and, if we draw a line with your finger on the back of the spoon covered with cream, this line is maintained. I took the cream off the steam and let it cool a bit. If necessary, strain the cream.

    If the fruit puree has cooled, heat it a little to keep it warm.

    I then steamed the gelatin drained from the excess water and mixed half the amount in the warm fruit puree and half in the warm English custard. When the two cooled to room temperature, I combined them.

    I beat the semi-whipped cream (to be fluffy and creamy, not to stick) and I lightly incorporated it with the spatula in the cold cream.

    While the creams cooled, I prepared the bowl for assembling sarlotei. I greased the bowl (with a diameter of 22cm and a height of 10cm) with a little oil, then I lined it with plastic foil, which must go well beyond the outer edges. Then I cut the roll into 5mm thick slices and lined the bowl with them from bottom to top. I pressed the slices of roll as well as I could into each other.

    With the help of a lid (or plates) I cut a 22cm disc (as the diameter of the bowl) from the top left straight and left it aside. I then broke the pieces from the edges left from cutting the disc and put in the holes between rolls so that the cream does not leak through them. I then poured the cream into the bowl, put the countertop on top, covered it with foil and left it in the fridge overnight (at least 4 hours).

    The next day, I removed the foil from above, put a plate over the bowl and turned the sarlota over on the plate. My royal sarlota is ready. Appearing and very tasty, aerated like a foam, refreshing and full of aromatic fruits. Wonderful!

    If you want the slice to stand vertically, the sarlota must be made in a shorter bowl (8-9cm).


    Cheesecake and Berries Roll

    Cheesecake and Berries Roll

    We can prepare something sweet with few ingredients, which we have at hand. I chose to prepare a Roll of Cheese Cream and Berries because Fluffy Cheese is not missing from the fridge, I had berries in the freezer, and at the late hour when I was inspired to prepare something sweet for Sunday it was enough to bury quickly something good and sweet. Instead of berries you can use cherries drained from compote or other fruits that you like.

    Ingredients Countertop Roll with Cream Cheese and Berries

    4 “S” size eggs
    4 tablespoons flour
    4 tablespoons sugar

    Ingredients Rolled Cream with Cream Cheese and Berries:
    280 g Fluffy Cream Cheese (from Delaco)
    3 tablespoons sugar
    1 sachet of vanilla sugar
    80 g berries (or other fresh or compote fruits)
    100 ml whipped cream (I had Megle on hand)

    Roll Top Preparation:
    Separate the yolks from the egg whites in separate bowls. Add 4 tablespoons of sugar to the yolks and mix with the mixer until it changes color and becomes thicker. Whisk the egg whites and mix with the rubbed yolks. Gradually add the 4 tablespoons of flour. Stir gently from top to bottom until the composition is homogeneous. In the tray lined with baking paper, pour the sponge cake composition and bake in the preheated oven until the toothpick sample. Remove the tray with the baked pandispan from the oven, turn it over on a sheet of baking paper, remove the paper on which it was baked and we will twist the top as tightly as possible. Let the pandispan cool in this way and start preparing the cream.

    Preparation of Cream Cheese and Berries :
    In a bowl beat whipped cream. In another bowl we put the Fluffy Cheese together with the vanilla sugar, the sugar and the berries crushed with a fork.

    Stir until smooth and then add whipped cream to mix.

    Rolling Assembly with Cream Cheese and Berries :
    We unwrap the cooled pandispan from the baking paper in which we rolled it and grease the surface of the top with the resulting cream, after which we roll it back in the baking paper and leave it to cool for a few hours, after which it can be sliced ​​and served.


    Roll with Cream Cheese and Berries, can be powdered with powdered sugar or can be glazed with chocolate.

    PS: The tray used for the rolling table has the dimensions of 31 & # 21522 cm (Length x width measured on the inside of the tray).


    Whisk the egg whites with half the amount of sugar. Separately beat the yolks with half the amount of sugar and mix with the syrup made of hot cocoa water. Separately mix the flour with the starch and salt. Then gently mix all the ingredients. The composition is spread on baking paper, in the tray, and put in the oven. Try with the toothpick when it is ready and take it out of the oven. Turn the countertop face down on a damp towel, peel off the parchment paper from its bottom, and roll it together with the damp towel. Leave to cool, then lightly unwrap and fill with berry cream.

    Prepare the cream :

    Gelatin is hydrated with 2 tablespoons of water, then melted on a steam bath, without boiling. Mix the rest of the ingredients, then add the melted gelatin. Put the cream in the fridge for 30 minutes, then spread it on the cold counter and roll it tightly. Decorate with Nutella. Good appetite !!