Cream rolls are an exquisite and attractive dessert product that has won the hearts of sweet-toothed people all over the world. Cozy, light, sometimes even airy, they become not only a real decoration of the table, but also a source of inspiration for amateur and professional cooks.
Cream rolls can be prepared from many variations of dough, and the cream filling can include a variety of flavors, from classic vanilla to original chocolate or fruit combinations. The
base of the roll is usually biscuit dough, which, due to its lightness and flexibility, makes it easy to roll up with the filling. The biscuit creates an airy texture that, when combined with the cream, creates an incredible pleasure with every bite.
Ingredients for the biscuit:
- egg yolks – 5 pcs;
- egg whites – 3 pcs;
- salt – a pinch;
- sugar – 80 g;
- vanillin – a pinch;
- vegetable oil – 2 tbsp;
- water – 50 ml;
- flour – 120 g.
Ingredients for the cream:
- cream – 300 g;
- condensed milk – 100 g;
- walnuts;
- strawberry;
- banana.
Preparation of cream rolls:
Mix the egg whites with salt and beat to a light foam with a mixer, and then pour 40 grams of sugar and continue to beat until fluffy.
Pour
40 grams of sugar and vanillin into the yolks and beat until light
and then pour vegetable oil and water into the yolks and mix. Sift flour into the mixture and knead the dough
. Add a spoonful of proteins to the dough, mix. Next, pour the dough into the protein mass, mix gently.
Cover the baking tray with parchment, lay the dough on the surface and bake it at 180 degrees for 10-12 minutes. For the cream, whip condensed milk and cream.
Divide the biscuit into small rectangles, put in each cream and spread it on the surface.
Cut strawberries and banana finely and place on the edge of each rectangle.
Wrap the filling and cream inside the biscuits
.
Dip the edges of each roll into a plate with chopped nuts.
Also, to decorate the dessert, you can melt chocolate and pour it over the tops of the rolls. This makes a very tasty and sweet dessert for any celebration.
