Rolls began to be cooked long ago, in the Roman Empire. However, in Rome, meat rolls were preferred. For a long time no one knew about the sweet form of this pastry
. Only after a long time in France came up with different types of sweet desserts. Among them were sweet rolls, which were prepared from biscuits and filling with cream or jam.
Now rolls as a dessert there is a huge variety in stores
.
But not all of them are tasty, often sugary and give off chemistry. Therefore, let’s prepare a homemade sweet roll.
Ingredients of the dough for a roll-cake:
- Water – 100 ml;
- Milk – 100 ml;
- Sugar – tbsp;
- Salt – pinch;
- Butter – 80 g;
- Flour – 130 g;
- Eggs – 3 pcs.
Cream ingredients:
- Eggs – 2 pcs;
- Sugar – 150 g;
- Vanilla sugar – 10 g;
- Cornstarch – 30 g;
- Milk – 400 ml;
- Butter – 50 g.
Preparation of the roll-cake:
Pour milk and water into a saucepan, mix with granulated sugar and salt, add butter soft butter. Melt the butter over medium heat, warm until steam appears.
Stir the ingredients in the saucepan, turn off the stove. Pour in the flour into the milk mixture, knead the dough with a spatula.
Constantly stir the dough in the
saucepan
, do not let it burn.
Then transfer the dough to a plate and leave to cool
.
Break the eggs into the cooled dough, add each one in turn and mix thoroughly with a spatula.
Cover the baking tray with parchment, the area of the tray is 38×20 cm. Place the dough on the baking tray, spread a thin layer on the bottom, using a spatula to create irregularities.
Preheat the oven to 200 degrees, bake for half an hour. At this time in a saucepan prepare the cream – combine eggs with classic and vanilla sugar and cornstarch
. Pour ⅓ of the milk into the mixture, mix everything thoroughly with a whisk, get rid of lumps
. Then pour the remaining milk into the mixture, stir. Cook the cream until it boils. Stir vigorously when steam appears above the cream.
20 seconds after boiling remove the cream from the heat and add butter. Mix the ingredients until the butter is completely dissolved.
Allow both the cream and the crust to cool. Turn the crust over with the baking surface facing up, smear it with cream, not reaching the edges 1 cm.
Roll up the cake with the filling inside. Wrap the roll tightly in parchment, put it in the refrigerator to harden for 5-6 hours.
Sprinkle the roll with powdered sugar and serve. You get a delicious sweet roll-cake with custard.
