Sweet roulade is a real raritywhich is associated with many people with childhood. This treat can happen now A good alternative to traditional Easter grandmother. The lightness and fluffiness of this roulade will delight everyone, which makes it disappear from the plate. So maybe it’s better to do two right away?
The roulade for the holidays is a great choice, Which not only tastes good, but also looks great on the table. This is a rarity that will make a real sensation this year’s Easter. It’s definitely a simpler and faster baking than that almost everyone can handle it. Additionally You can freely modify its taste, by changing individual ingredients. Thus, you can do two different roulades and delight your guests.
This fluffy and soft sponge cake is perfectly harmonized with mascarpone cream, Therefore, every bite is a real feast for the palate. In addition, this The roulade has a delicate cinnamon aroma, which perfectly complements the wholeblending well with the sweetness of the cream.
The roulade is perfect for the Easter tablebecause it looks effective and is also easy to prepare. Thus, it will take place without unnecessary stress associated with pre -Christmas baking.
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The roulade is a proposal of sweets that will be perfect for Christmas and other occasions. It harmoniously harmonizes with coffee or tea. He will certainly taste both children and adults, which is why he is a certainty for many an event. A list of well -measured products is needed to make it.
Ingredients for sponge cake:
- 4 eggs
- ¾ cup of cake flour
- ½ cup of powdered sugar
- 2 tablespoons of potato flour
- 1 tablespoon of cocoa
- 1 teaspoon of baking powder
- 1/3 teaspoon cinnamon
Cream ingredients:
- 500 g serka mascarpone
- 330 ml cream 36%
- 5 tablespoons of powdered sugar
Additionally (optional):
- Jam
- Powdered sugar for sprinkling or chocolate topping
Preparation method:
Start the roulade with the mass so that it can cool well in the fridge. To do this, beat the chilled cream until it thickens and gradually add mascarpone and sugar to it. Mix at low speed all the time. When the cream is compact and smoothput it in the fridge.
Go to preparing a sponge cake. Beat the eggs to a fluffy mass with sugar and then add sifted flour, baking powder, cinnamon and cocoa. Mix everything thoroughly. Put the baking tray with paper and spread the dough evenly on it. Bake them for 12 minutes at 180 degrees C.
After removing from the oven, leave the sponge cake for a few minutes, and then Wrap still warm with paper in a roll and leave to cool. When it is cold, carefully expand it and remove the paper. Spread the cream on it (you can add a layer of jam), leaving a somewhat free space at the edges.
Collapse the smeared dough into a roulade, pressing gently so that it sticks well. Spread the remaining cream on top of the roulade. At your discretion, decorate it with chocolate coating or powdered sugar. Store in the fridge until you serve it on the table. Enjoy your meal!
